Dinner Features 11th November

Garlic Basil Scallops Sea scallops sautéed with mushrooms, tomatoes, peppers, onions, Italian sausage and egg plant in a fresh basil, garlic, parmesan wine sauce over pasta topped with parmesan cheese.     

Shrimp & Crabmeat Primavera Jumbo shrimp and surimi crabmeat sautéed with garden vegetables in a sherry-garlic wine over pasta, topped with asiago cheese.

Herb Crusted Chicken Pan seared herb crusted chicken breast with a holiday apple, butternut squash cream sauce and a side of rice.   

Shrimp & Wild Mushrooms with 3 Cheeses Sautéed Jumbo tiger shrimp with portobello, button and shiitake mushrooms in a fromage cream sauce over pasta.

Red Pepper Crusted Mahi Broiled Mahi over fresh asparagus topped with a roasted red pepper caper sauce sprinkled with a pine nut crust, served with a side of rice.

Italian Stockyard Sirloin 10oz Beef stockyard sirloin char grilled topped with fresh mozzarella, tomatoes, caramelized onions fresh basil, over fried zucchini sticks with a twice baked potato.

Chicken French Sautéed chicken breast dipped in a light egg batter with a lemon parmesan sherry wine sauce, topped with asiago cheese.

Fresh Broiled Haddock  Fresh Haddock filet broiled with lemon pepper butter