Dinner Features October 20

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 Basil Verde

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

Shrimp & Crabmeat Ala Romano

Jumbo shrimp sautéed with surimi crabmeat, mushrooms, broccoli, kalamata olives and artichoke hearts in a garlic white wine sauce, presented over pasta     

Char Grilled Stockyard Sirloin

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

Chicken Italian

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

Rosemary Crusted Chicken

Boneless rosemary herb crusted 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