Dinner Features October 24

Vegetable Lasagna

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

Chicken Carbonara

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

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with an apple cranberry onion glaze and served over almond herb rice  

Montréal Stockyard Sirloin Steak

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with a portobello onion Madeira sauce and served with a twice baked potato   

Pan Seared Barramundi

Fresh barramundi pan seared with sherry and lemon, presented over asparagus spears and topped with a light caper tarragon sauce, served with a side of rice pilaf   

Shrimp Scampi

Jumbo shrimp sautéed with fresh spinach and zucchini in a lemon garlic sherry wine sauce, served over pasta and finished with asiago cheese  

Scallops Key West

Sea Scallops sautéed with pineapple, artichoke hearts, mushrooms, tomatoes and red bell peppers in a garlic sherry wine sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter