Dinner Features October 17

Vegetable Lasagna

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

Grilled Stockyard Sirloin

Angus Reserve Stockyard sirloin char grilled to order, topped with a Scotch ale shiitake mushroom sauce and presented with a twice baked potato     

Chicken & Crabmeat Alfredo Florentine

Boneless chicken breast sautéed with surimi crabmeat and fresh spinach in a light Alfredo sauce, tossed with pasta    

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with surimi crabmeat, spinach and aged goat cheese, topped with a basil caper cream sauce and presented over asparagus spears, served with a side of rice pilaf    

Shrimp du Chef 

Jumbo shrimp sautéed with sliced kielbasa, artichoke hearts, broccoli and sun dried tomatoes in a garlic white wine sauce, served over pasta and dusted with asiago cheese  

Scallops Italian

Sea Scallops sautéed with mushrooms, tomatoes, peppers and onions in a garlic white wine marinara sauce, served over pasta 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter