Dinner Features August 11

Pecan Honey Chicken

Pan seared pecan crust chicken topped with an apple honey chutney, served over fresh mixed greens

Avocado Chicken Salad

Grilled chicken breast with avocadoes, tomatoes, red onion, hard boiled egg and cheddar cheese presented over mixed greens and served with an avocado lime ranch dressing

Cajun Grilled Stockyard

Angus reserve stockyard sirloin char grilled with cajun spices, topped with bleu cheese crumbles and sautéed mushrooms and onion, served with a twice baked potato

           Shrimp & Crab Scampi

Jumbo shrimp and surimi crabmeat sautéed with tomatoes and fresh basil in a lemon sherry pan sauce, served over pasta and finished with asiago cheese

Char Grilled Swordfish

Fresh swordfish seasoned and char grilled topped with an orange pineapple salsa and served over wild rice  

Sesame Crusted Ahi Tuna

Fresh ahi tuna pan seared with a sesame crust, finished with an avocado aioli and presented over asparagus spears with rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter