Dinner Features October 26

Shiitake Chicken

Boneless chicken breast sautéed with shiitake mushrooms, artichoke hearts and sun dried tomatoes in a tarragon sherry cream sauce, served over pasta    

Grilled Stockyard Steak Provençal

Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with sautéed mushrooms, tomatoes, olives, peppers and onions in a basil wine sauce, served with pasta aglio e olio

Chicken Monte Carlo

Boneless chicken breast sautéed with Italian sausage, zucchini, tomatoes and mushrooms in a zesty garlic sherry wine sauce, served over pasta  

Mango Jerk Marlin

Fresh marlin pan seared with jerk spices and topped with a fresh mango orange salsa, served over asparagus spears with a side of rice pilaf

Apple Rosemary Almond Shrimp

Jumbo shrimp sautéed with apples, almonds, yellow squash and sweet red peppers’ in a white wine fresh rosemary sauce, served over rice pilaf

Scallops & Crabmeat Primavera Alfredo

Sea Scallops sautéed with surimi crabmeat t and garden vegetables in a tossed with pasta in a light Alfredo sauce   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter