Dinner Features October 23

Autumn Chicken

Boneless chicken breast pan seared and topped with an apple, cranberry pecan and goat cheese chutney, served over rice pilaf

Firecracker Chicken

Boneless chicken breast breaded and pan fried in an Asian buffalo sauce, served over rice and broccoli, finished with sesame seeds

Montréal Stockyard Sirloin Steak

Angus Reserve Stockyard sirloin char grilled to with Montréal seasonings, topped with a balsamic reduction, sautéed mushrooms and crispy onion straws, served with cheddar herb mashed potatoes  

Char Grilled Blue Marlin

Fresh blue marlin steak seasoned and char grilled, topped with a fresh pineapple salsa and served over rice pilaf  

  

Bacon Basil Shrimp

Parmesan crusted shrimp in a bacon basil Alfredo sauce, served over pasta

Scallops Caprese

Sea Scallops broiled in white wine and butter with fresh basil, tomatoes and melted fresh mozzarella cheese, finished with a balsamic reduction and served over pesto pasta     

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter