Dinner Features May 28

Apple Walnut Chicken Salad

Char grilled chicken breast presented over fresh mixed greens tossed in apple honey vinaigrette    with fresh apple slices, candies walnuts, grapes and goat cheese  

Lemon Basil Chicken

Boneless chicken breast pan seared with asparagus, sun dried tomatoes, mushrooms and garlic in a lemon basil pan sauce, served over pasta and finished with asiago cheese   

Barbeque Bacon Brie Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, topped with barbeque bacon, balsamic glaze and melted brie cheese, served with a twice baked potato    

Shrimp French

Jumbo shrimp egg battered and pan fried with artichoke hearts, and asparagus in a lemon sherry pan sauce, served over pasta and finished with asiago and parmesan cheeses       

Scallops Marinara

Sea scallops sautéed with surimi crabmeat, mushrooms and fresh garlic in a spicy white wine marinara sauce, served over pasta and finished with asiago cheese     

Herb Crusted Barramundi

Fresh barramundi filet pan seared with a panko and herb crust, topped with a rosemary Greek yogurt sauce and served over rice with sautéed spinach

Buffalo Mahi Mahi

Fresh broiled mahi mahi finished with a buffalo hollandaise, presented over asparagus spears and served with bacon bleu macaroni and cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter