Dinner Features February 23

Grilled Stockyard

Angus stockyard sirloin steak char grilled to perfection, topped with an augratin surimi crabmeat stuffing and finished with a tarragon cream sauce, served with a twice baked potato  

Herb Chicken

Boneless chicken breast sautéed with an herb crust, topped with an avocado apple cream sauce and served with rice pilaf

Chicken Chorizo

Boneless chicken breast sautéed with chorizo sausage, black beans, tomatoes, peppers and onions in a spicy garlic sherry lemon wine sauce, presented over rice and finished with cheddar cheese

Apple Cider Grilled Mahi Mahi

Fresh mahi mahi filet marinated in apple cider and grilled, topped with a pineapple salsa and presented over a lentil prosciutto vegetable medley

Balsamic Brussels Shrimp

Jumbo shrimp sautéed with bacon, Brussels sprouts, mushrooms and onions in a balsamic sherry wine glaze, served over rice pilaf    

Roasted Red Pepper Basil Scallops

Deep sea scallops sautéed with wild mushrooms and fresh basil, tossed with pasta in a light roasted red pepper Alfredo sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter