Dinner Features March 21

Stuffed Salmon

Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach and artichoke hearts topped with a pineapple black bean salsa, presented over asparagus spears and served with a side of rice pilaf

Scallops O’Brien

Deep sea scallops sautéed with tomatoes, mushrooms, artichoke hearts and fresh spinach in a sherry asiago sauce, served over pasta    

Shrimp & Broccoli Alfredo

Jumbo shrimp sautéed with broccoli and tossed with pasta in a light Alfredo sauce

Sicilian Stockyard Steak Caprese

Angus stockyard sirloin steak seasoned and char grilled to perfection, topped with vine ripe tomatoes, fresh basil and fresh mozzarella cheese, drizzled with a balsamic glaze and served with augratin potatoes    

Wild Mushroom Balsamic Chicken

Boneless chicken breast sautéed with wild mushrooms and onions in a balsamic sauce, presented over muddy rice  

Basil Chicken Aglio Olio

Boneless chicken breast sautéed with broccoli, sun dried tomatoes and fresh spinach tossed with pasta in garlic oil with white wine and parmesan, finished with asiago cheese and served with basil garlic bread  

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter