Dinner Features March 8

Grilled Ahi Tuna

Fresh sashimi grade ahi tuna steak grilled to order and presented with a pepper jack cream sauce, served over asparagus spears with a side of rice pilaf

Salmon French

Fresh salmon filet dipped in an egg batter and sautéed in a sherry lemon wine sauce with broccoli, served over pasta  

Shrimp Provençal

Jumbo shrimp sautéed with olives, tomatoes, mushrooms, peppers and onions in a garlic white wine sauce, served over pasta and finished with asiago cheese   

Garlic Basil Orzo Scallops

Deep sea scallops sautéed with portobello mushrooms, sun dried tomatoes, zucchini and fresh spinach in a garlic basil sherry wine sauce, served over orzo pasta    

Grilled Angus Stockyard

Angus stockyard sirloin steak char grilled to perfection and topped with a augratin crab topping, presented with sautéed mushrooms and onions and served with a twice baked potato

New Orleans Chicken Stew

sausage, sweet corn, black beans, tomatoes, peppers and onions in a spicy wine sauce, served over rice pilaf

Italian Garden Chicken

Boneless chicken breast sautéed with prosciutto, escarole, Brussels sprouts, mushrooms and tomatoes in a garlic white wine sauce, served over pasta and finished with asiago cheese   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter