Dinner Features for Wednesday April 9th

Grilled Stockyard Sirloin

10oz. beef stockyard sirloin steak char grilled to perfection, topped with a bleu cheese horseradish compound butter and served with asparagus spears and a twice baked potato

Lemon Scallops

Dry packed deep sea scallops pan seared with fresh spinach, roasted red peppers, mushrooms, artichoke hearts and garlic tossed with pasta in a lemon white wine sauce and finished with asiago

Shrimp Barbeque

Grilled black tiger jumbo shrimp tossed with a tangy barbeque sauce served on a bed of sautéed potatoes, corn and scallions topped with crispy onions

Rustic Ahi Tuna

Ahi tuna steak grilled to order and presented on a bed of sautéed spinach and caramelized onions, served with a side of rosemary asiago potatoes Au gratin and finished with a balsamic drizzle

Chicken Cordon Bleu

Boneless panko crusted chicken breast pan seared and layered with ham and Swiss cheese, topped with a Dijon sherry cream sauce and served over mashed potatoes with asparagus spears

Tuscan Chicken Salad

Boneless herb crusted pan seared chicken breast served over mixed field greens tossed in balsamic vinaigrette with fresh mozzarella cheese, tomato wedges, red onions and croutons

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter