Dinner Features April 18

Mahi Mahi Tropicale

Fresh mahi mahi filet pan seared and topped with a mango pineapple salsa, served with a side of cranberry quinoa pilaf   

Sea Scallops Verda

Fresh sea scallops sautéed with zucchini, broccoli, spinach and tomatoes in a garlic lemon sherry wine sauce, served over pasta and topped with asiago cheese

Shiitake Shrimp

Jumbo shrimp sautéed with shiitake mushrooms, artichoke hearts, sun dried tomatoes and broccoli in a tarragon sherry cream sauce, served over pasta   

Montréal Grilled Stockyard Steak

Angus Reserve stockyard sirloin char grilled with Montréal seasonings, topped with a rosemary mushroom Marsala sauce and finished with asiago cheese, served with a twice baked potato

Spicy Spanish Chicken

Boneless chicken breast sautéed with chorizo sausage, peppers, onions, tomatoes and mushrooms in a garlic spicy wine sauce, served over rice pilaf  

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira wine sauce, served with rice pilaf

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