Dinner Features April 3

Salmon du Cortez

Fresh salmon filet pan seared with an herb crust, served with Spanish rice, avocado and chipotle lime sour cream   

Fusion Scallops

Sea scallops pan seared in a sesame crust with daikon radish, carrots, mushrooms, sweet peppers and lentils finished with a teriyaki glaze

Shrimp Alfredo

Jumbo shrimp pan seared with mushrooms and sun dried tomatoes with pasta and a roasted garlic Alfredo sauce, garnished with scallions   

Wild Mushroom Stockyard Steak

Angus stockyard sirloin steak rubbed with Montréal seasonings and char grilled to perfection, presented with stout mushroom gravy and rosemary bacon mashed potatoes

Balsamic Chicken

Boneless chicken breast sautéed with apples, spinach, onions, sun dried tomatoes and pecans with pasta and a burgundy balsamic glaze   

Panko Chicken

Boneless chicken breast pan seared in a panko crust served with a sweet pea coulis, roasted potatoes, mixed greens and a citrus tomato salsa  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter