Dinner Features May 21

Chicken du Chef

Boneless chicken breast sautéed with portobello mushrooms, tomatoes, onions and capers in a white wine parmesan sauce, served over pasta

Spicy Chicken & Eggplant Carouso

Boneless chicken breast and eggplant sautéed with chorizo sausage, artichoke hearts, mushrooms, tomatoes and onions in a tomato basil marinara sauce, served over rice pilaf

Montreal Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings and topped with a burgundy onion glaze, served with a twice baked potato

Shrimp Florentine Scampi

Jumbo shrimp sautéed with fresh spinach, mushrooms and sun dried tomatoes in a garlic lemon sherry wine sauce, served over pasta

Scallops Provençal

Sea scallops sautéed with mushrooms, tomatoes, peppers, onions and olives in a garlic basil white wine sauce, served over pasta   

Pan Seared Walleye

Fresh walleye pan seared in lemon and white wine, topped with a basil goat cheese cream sauce and  served over asparagus spears with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter