Dinner Features for March 25th

Appetizer Feature:

Grilled Portobello Mushroom Cap

A portobello mushroom cap marinated in Italian dressing and char grilled, served on a bed of spring mix and roasted red peppers, topped with melted fresh mozzarella cheese

Entrees:

Beef & Reef

A 3 ounce beef sirloin medallion char grilled to order and topped with a mushroom Dijon sauce, paired with a petite grouper filet broiled with a sun dried tomato onion sauce, presented with a side of rice pilaf  

Italian Grilled Stockyard Sirloin

10 oz. beef sirloin steak char grilled to order then dusted with Italian seasonings, topped with melted mozzarella cheese and finished with sautéed mushrooms and onions, served with a twice baked potato 

Broiled Stuffed Mahi Mahi

Fresh broiled Mahi Mahi filet stuffed with surimi crabmeat, spinach and asiago cheese served with a caper tarragon sauce and fresh asparagus spears  

Shrimp Key West

Jumbo shrimp sautéed with pineapple, artichoke hearts, tomatoes, mushrooms and scallions in a zesty garlic sherry wine sauce, served over pasta  

Scallops Ala Romano

Dry packed deep sea scallops sautéed with mushrooms, artichoke hearts, broccoli and kalamata olives in a garlic white wine sauce, tossed with pasta and finished with asiago cheese   

Rosemary Apple Chicken

Boneless chicken breast sautéed with apples, almonds and zucchini in a fresh rosemary cream sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter