Dinner Features July 11

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Chicken Santa Fe

Boneless chicken breast sautéed with tomatoes, sweet corn, peppers, onions and barbeque bacon in a spicy garlic sauce, served over rice pilaf  

Jamaican Jerk Shrimp Skewer Salad

A shrimp skewer grilled with jerk spices presented over fresh greens with mango, pineapple, oranges, onions, tomatoes, dried cranberries and almonds served with a Cajun lime dressing

Char Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled to order and topped with a mushroom onion basil sauce, served with a twice baked potato

Montreal Shrimp Dijon

Jumbo shrimp sautéed with broccoli, sun dried tomatoes and asparagus in a Montréal seasoned Dijon wine sauce, served over mashed potatoes

Scallops Normandy

Deep sea scallops sautéed with apples, artichoke hearts and zucchini in a white wine sauce, served over citrus quinoa and topped with aged goat cheese

Pan Seared Mahi Mahi

Fresh mahi mahi pan seared and topped with a sweet potato mango relish, presented over wild rice with a side of asparagus spears

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter