Dinner Features for May 19th

Pan Seared Walleye

Fresh chef trimmed walleye fillet pan seared and topped with a roasted cauliflower hummus and a spicy tomato cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf  

Grilled Sicilian Stockyard

10 oz. beef stockyard sirloin steak char grilled with Italian seasonings, topped with a portobello mushroom sauce and melted asiago cheese, presented over garlic bread and served with a twice baked potato  

Miso Scallops

Dry packed deep sea scallops sautéed with surimi crabmeat, snow peas and garden vegetables in a white wine miso sauce, served over rice pilaf and finished with sesame seeds                        
Shrimp Rossa

Jumbo shrimp sautéed with eggplant, tomatoes, mushrooms, artichoke hearts and kalamata olives in a garlic marinara sauce, served over pasta and finished with asiago cheese   

Rosemary Apple Chicken

Boneless chicken breast sautéed with apples, zucchini, artichoke hearts and scallions in a fresh rosemary wine sauce, served over pasta  

Chicken Carbonara

Boneless chicken breast sautéed with bacon, peas, mushrooms and onions in a light Alfredo sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter