Dinner Features October 19

Stuffed Barramundi

Fresh broiled barramundi filet stuffed with risotto, sun dried tomatoes, fresh basil and asiago cheese topped with a tarragon cream sauce and presented over asparagus spears with wild rice   

Scallops Ala Verde

Dry packed deep sea scallops sautéed with zucchini, broccoli, asparagus and tomatoes in a garlic herb wine sauce, served over pasta

Shrimp & Crabmeat Santa Fe

Jumbo shrimp sautéed with surimi crabmeat, black beans, tomatoes, jalapeños, tomatoes, onions, peppers and bacon in a garlic mild spicy sauce, presented over rice pilaf and topped with guacamole     

Char Grilled Stockyard Sirloin

Beef stockyard sirloin steak char grilled to perfection, topped with a portobello marsala glaze and served over garlic bread, presented with a twice baked potato

Basil Marinara Chicken

Boneless chicken breast sautéed with mushrooms, tomatoes and fresh spinach in a garlic white wine fresh basil marinara sauce, tossed with pasta and finished with parmesan cheese

Jerk Crusted Chicken

Boneless jerk seasoned chicken breast pan seared with lime and white wine topped with a pineapple apple relish and presented over asparagus spears, served with rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter