Dinner Features March 6

Tuscan Grilled Stockyard

Angus Reserve Beef Stockyard sirloin steak char grilled with Italian seasonings, topped with wild mushrooms, sweet peppers and onions, served with a twice baked potato     

Herb Crust Chicken

Boneless herb crusted chicken breast pan seared in white wine and garlic, finished with a jalapeño cheddar sauce and served over asparagus spears with a side of rice

Salmon Florentine French

Fresh salmon filet dipped in a light egg batter and sautéed with lemon, sherry wine and parmesan, presented over pasta with spinach and dusted with asiago cheese            

Chicken Scampi

Boneless chicken breast sautéed with mushrooms and tomatoes in a lemon garlic sherry wine sauce, served over pasta and dusted with asiago cheese

Garden Medley Scallops

Deep sea scallops sautéed with Portobello mushrooms, yellow squash, red sweet peppers, fresh spinach and tomatoes in a garlic marsala wine sauce, served over pasta    

Lemon Basil Shrimp

Jumbo shrimp sautéed with zucchini, sun dried tomatoes and fresh broccoli in a lemon fresh basil garlic white wine sauce, served over pasta and finished with asiago cheese   

 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter