Dinner Features October 25

Pineapple Curry Chicken

Boneless chicken breast sautéed with fresh pineapple, shiitake mushrooms and garden vegetables in a sesame curry sauce, served over rice pilaf and dusted with sesame seeds   

Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to order, finished with herb breading, sautéed mushrooms and melted asiago cheese and served with a twice baked potato   

Stuffed Barramundi

Fresh barramundi stuffed with spinach, sun dried tomatoes and aged goat cheese broiled with white wine and lemon, served with pasta tossed in a garlic parmesan sauce and asparagus spears

Lemon Basil Grilled Marlin

Fresh marlin marinated and char grilled, topped with a fresh mango orange rosemary relish and served over asparagus spears with a side of rice pilaf

Shrimp & Crabmeat Ala Romano Alfredo

Jumbo shrimp sautéed with surimi crabmeat, broccoli, mushrooms, artichoke hearts and kalamata olives tossed with pasta in a light alfredo sauce   

Scallops Carouso

Sea Scallops sautéed with ham, sweet peas, tomatoes and artichoke hearts in a garlic basil white wine marinara sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter