Dinner Features May 7

Appetizer:

Roasted Red Pepper Hummus

Roasted red pepper hummus served with pita bread

Entrees:

Pan Seared Salmon

Fresh pan seared salmon filet topped with a rosemary caper hollandaise, presented over prosciutto wrapped asparagus spears with herb mashed potatoes 

Asian Ahi Tuna

Fresh ahi tuna steak pan seared to order with sweet peppers, onions and scallions finished with teriyaki sauce and toasted sesame seeds, presented over white rice

Strawberry Pecan Chicken Salad

Boneless char grilled chicken breast with strawberries, pecans and crumbled goat cheese presented over fresh spinach and mixed field greens tossed in strawberry vinaigrette dressing 

Scallops Orzo Florentine

Fresh broiled sea scallops presented over spinach and sun dried tomato orzo pasta finished with a lemon feta white wine pan sauce 

Southwest Shrimp

Jumbo shrimp sautéed with chorizo sausage, black beans, onions, tomatoes and green peppers served over rice and finished with avocado sour cream

Cajun Bleu Stockyard Sirloin Steak

Angus Reserve stockyard sirloin char grilled with Cajun spices, topped with melted bleu cheese crumbles and crispy onion straws, presented with a twice baked potato

Lemon Herb Chicken

Boneless chicken breast sautéed with artichoke hearts, mushrooms, tomatoes and herbs in a sherry lemon pan sauce, served over pasta and finished with asiago cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter