Dinner Features for Saturday February 1st

Grilled Mahi Mahi

Fresh chef trimmed mahi mahi grilled and served with sautéed spinach and an olive roasted red pepper tapenade, presented over wild rice and finished with asiago 

Stuffed Stockyard Sirloin

1o ounce beef stockyard sirloin stuffed with spinach and tomato char grilled to order and served over mashed potatoes, finished with a balsamic drizzle  

Scallops Rustica

Dry packed deep sea scallops pan seared with sun dried tomatoes, caramelized onions and garlic in a white wine pan sauce, tossed with pasta and finished with a balsamic glaze and asiago cheese

Shrimp Scampi

Black tiger jumbo shrimp pan seared with chopped clams, scallions and garlic in a lemon white wine butter sauce, tossed with pasta  

Cioppino

A traditional hearty seafood stew with shrimp, clams and mahi mahi with basil, tomatoes, mushrooms and onions, served with a baguette crostini  

Apple Brie Chicken

Boneless chicken breast pan seared with a panko crust and topped with an apple chutney and melted brie cheese, served over mashed potatoes with asparagus

Chicken Texico Salad

Boneless chicken breast pan seared with a crispy tortilla crust served on a bed of romaine with cheddar cheese, black bean corn salsa, red onion and avocado with a homemade salsa ranch dressing

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter