Dinner Features December 28

Grilled Stockyard Sirloin

Beef stockyard sirloin char grilled to perfection, topped with a wild mushroom onion glaze, presented over garlic bread and served with a twice baked potato

Pecan Crusted Chicken

Boneless chicken breast pan seared with a pecan crust and topped with a butternut cream sauce, served with asparagus spears and rice pilaf  

Asiago Portobello Chicken

Boneless chicken breast sautéed with portobello mushrooms, sweet red peppers, zucchini and fresh spinach in an asiago cream sauce, served over pasta  

Scallops du Chef

Deep sea scallops sautéed with Brussels sprouts, mushrooms, tomatoes, yellow squash and sun dried tomatoes in a garlic lemon white wine sauce, served over rice pilaf

Stuffed Mahi Mahi

Fresh broiled mahi filet stuffed with spinach, shiitake mushrooms, sun dried tomatoes and asiago cheese, topped with a dill cream sauce and served with a side of rice pilaf

Shrimp Fra Diablo

Jumbo shrimp sautéed with chorizo sausage, mushrooms, onions, peppers and tomatoes in a spicy garlic white wine marinara sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter