Dinner Features for October 29th

Homemade Pastichio
The Greek version of macaroni and cheese – Bucatini pasta, seasoned ground turkey and pecorino baked in a creamy béchamel sauce, served with a Greek salad
Chipotle Stockyard Steak
Beef stockyard sirloin char grilled to order, topped with melted jack cheese and a chipotle portobello sauce, served with rosemary smashed potatoes   
Scallops Primavera Alfredo
Deep sea scallops sautéed with mushrooms and mixed garden vegetables, tossed with pasta in a roasted red pepper Alfredo sauce
Mahi Mahi Fresca
Fresh Mahi Mahi filet pan seared and topped with a citrus orange cucumber relish, served over asparagus
Lemon Garlic Shrimp
Jumbo shrimp sautéed with mushrooms, broccoli and red bell peppers in a lemon basil garlic wine sauce, served over pasta and finished with asiago cheese
Tarragon Caper Salmon
Broiled salmon filet drizzled with a tarragon caper cream sauce and served with asparagus and rice
Sesame Orange Ginger Chicken Stir Fry
Organic boneless chicken breast sautéed with shiitake mushrooms and a mixed vegetable medley in a sesame orange ginger teriyaki sauce, served over rice pilaf
Homemade Jalapeño Macaroni & Cheese
Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter