Dinner Features September 19

Vegetable Lasagna

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

Chicken du Chef

Boneless chicken breast sautéed with artichoke hearts, portobello mushroom and braised kale in a roasted red pepper Alfredo sauce, served over pasta

Lemon Oregano Chicken

Boneless chicken breast sautéed with fresh spinach, tomatoes, olives, peppers and onions in a lemon white wine oregano sauce, served with rice pilaf and finished with feta cheese  

Italian Stockyard Steak

Angus Reserve Stockyard sirloin seasoned with Italian herbs and char grilled to order, topped with sautéed mushrooms, onions and melted asiago cheese, served with a twice baked potato

New Orleans’s Creole Stew

Jumbo shrimp sautéed with chopped clams, chorizo sausage and pulled pork in a spicy tomato sauce with peppers, onions and tomatoes, served with rice pilaf   

Scallops Carbonara

Deep sea scallops sautéed with bacon, onions and mushrooms in a light Alfredo sauce, tossed with pasta

Pan Seared Barramundi

Fresh barramundi filet pan seared and served with pecan butter and asparagus, presented over wild rice  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter