Dinner Features February 6

Jamaican Chicken

Boneless Jamaican jerk rubbed chicken breast pan seared with fresh pineapple, baby spinach, red onion, red bell peppers and grape tomatoes in a white wine citrus sauce, served over wild rice and black beans

Highland Lager Stockyard

Beef stockyard sirloin steak char grilled to perfection and topped with a Rohrbach Highland Lager barbeque sauce and crispy onion straws, served with asparagus spears and a twice baked potato

Pepper Jack Chicken

Boneless chicken breast pan seared with an herb crust and topped with a pepper jack cream sauce, served with steamed broccoli and roasted garlic parmesan mashed potatoes      

Shrimp Fettuccini Alfredo

Jumbo shrimp sautéed with bacon, fresh spinach, mushrooms and sun dried tomatoes in a white wine Alfredo sauce, served over fettuccini and finished with asiago cheese

Cajun Barramundi

Fresh barramundi filet char grilled with Cajun spices and topped with an avocado aioli, served with sautéed spinach and presented over rice pilaf

Cracked Pepper Herb Scallops

Flame broiled deep sea scallops finished with cracked pepper herb brown butter and served with a pearled barley vegetable pilaf    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter