Dinner Features August 2

Appetizer:

Seafood Veggie Roll

Shrimp, chopped clams and sole fish with portobello mushrooms, cabbage, summer squash, tomatoes and spinach rolled in a flour tortilla, pan fried till crispy, and towered over roasted red pepper smashed potatoes with a light drizzle of rosemary Dijon sauce

Entrees:

Vegetable Lasagna

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

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira demi glace served with a side of rice pilaf 

Garlic Lemon Basil Garden Chicken Salad

Garlic lemon basil marinated boneless chicken breast, grilled and presented over fresh greens with strawberries, pineapples, oranges, tomatoes, onions, aged goat cheese, almonds and croutons, served with your choice of dressing

Bistro Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with fresh mozzarella, tomatoes and basil, over sun dried tomato bleu cheese smashed potatoes with garlic bread

Shrimp Wild Mushroom Provençal

Jumbo shrimp sautéed with portobello, shiitake and button mushrooms in a garlic fresh basil white wine sauce, finished with tomatoes and onions and served over pasta, dusted with asiago     

Sesame Dill Crusted Scallops

Deep sea scallops pan seared with a sesame dill crust, in a sherry wine sauce, topped with a pineapple caper tapenade and served over rice pilaf  

Stuffed Mahi Mahi

Fresh broiled mahi mahi stuffed with spinach, goat cheese and apples, topped with a strawberry mango sauce, presented over asparagus spears and served with a side of rice pilaf     

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter