Dinner Features June 21

Chicken & Wild Mushroom Scampi

Boneless chicken breast sautéed with button, shiitake and portobello mushrooms in a lemon garlic sherry sauce, served over pasta and finished with asiago cheese

Jerk Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Jerk spices, topped with a rosemary basil garlic butter and served with roasted red pepper and onion augratin potatoes

New Orleans Shrimp & Crabmeat Stew

Jumbo shrimp, haddock and surimi crabmeat sautéed with chorizo sausage, black beans, zucchini, tomatoes, peppers and onions in a mildly spicy garlic wine broth, served over rice 

Pan Seared Scallops & Braised Cabbage

Sea scallops seasoned and pan seared, served over savory braised cabbage with a rosemary carrot purée, finished with a balsamic caper sauce  

Fresh Broiled Mahi Mahi

Fresh mahi mahi broiled in lemon and white wine, topped with a mango red pepper cucumber relish and presented over asparagus spears with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter