Dinner Features October 19

Apple Almond Chicken

Boneless chicken breast sautéed with apples, almonds, artichoke hearts and scallions in a light sherry cream sauce, served over pasta 

Montréal Grilled Stockyard Sirloin Fromage

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with melted crumbly bleu cheese, presented over garlic bread and served with a twice baked potato    

Italian Style Calamari

Battered and lightly fried calamari sautéed with bacon, mushrooms, banana peppers, kalamata olives and scallions in a fresh basil lemon white wine sauce, served over pasta and dusted with asiago cheese

Grilled Dijon Pepper Crust Ahi Tuna

Fresh ahi tuna painted with Dijon mustard and grilled to order with a peppercorn crust, topped with a pineapple sweet pepper relish and presented over fresh asparagus spears with a side of rice

Portobello Shrimp

Jumbo shrimp sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira wine sauce, served over rice pilaf

Autumn Rosemary Scallops

Sea Scallops sautéed with fresh rosemary, shiitake mushrooms, tomatoes, peppers and onions in a Marsala demi glace, served over rice pilaf   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter