Dinner Features for May 12th

Wild Mushroom Balsamic Stockyard

10oz. beef stockyard sirloin char grilled to order, served over garlic bread and topped with a wild mushroom rosemary balsamic glaze, accompanied by roasted red pepper smashed potatoes 

Scallops Pesto Verde

Dry packed deep sea scallops sautéed with surimi crabmeat, sun dried tomatoes, zucchini and fresh spinach in a light pesto cream sauce, tossed with pasta   

Shrimp Mexicali

Jumbo shrimp sautéed with chorizo sausage, black beans, peppers, onions, tomatoes, sweet corn and jalapeño peppers in a spicy garlic sauce served over rice and finished with tortilla chips   

Stuffed Barramundi

Fresh broiled barramundi filet stuffed with spinach, tomatoes and feta cheese, finished with a basil garlic cream sauce and served over asparagus spears with a side of rice pilaf

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with mango citrus salsa and served over wild rice with asparagus spears  

Chicken du Chef

Boneless chicken breast sautéed with Italian sausage, tomatoes, mushrooms, Bermuda onions, summer squash and snow peas in a garlic scampi sauce served over pasta and finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter.