Dinner Features August 22

Vegetable Lasagna

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

Herb Crust Chicken Aglio

Boneless chicken breast pan seared with an herb crust in garlic, white wine and olive oil, served over pasta tossed with broccoli, spinach and sun dried tomatoes, dusted with asiago cheese

Chicken Carbonara

Boneless chicken breast sautéed with bacon, sweet peas, mushrooms and onions tossed with pasta in a light Carbonara sauce

Wild Mushroom Stockyard

Angus Reserve stockyard sirloin steak char grilled to order, topped with a wild mushroom rosemary sauce and served with a twice baked potato 

Herb Dijon Shrimp

Jumbo shrimp sautéed with zucchini, mushrooms and roasted red peppers in a white wine Dijon basil sauce, served over rice pilaf 

South Western Scallops

Deep Sea Scallops sautéed with black beans, jalapeños, tomatoes, peppers and onions in a spicy tomato sauce, topped with tortilla strips and an avocado sour cream

Fresh Grilled Ahi Tuna Steak

Fresh ahi tuna grilled to order and presented over balsamic roasted vegetables, topped with a basil mint butter and served with a side of rice pilaf   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter