Dinner Features October 31

Vegetable Lasagna

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

Chicken Basil Tomato Alfredo

Boneless chicken breast sautéed with portobello mushrooms, zucchini and fresh basil in a light Alfredo sauce with tomatoes, served over pasta

Tuscan Chicken

Boneless chicken sautéed with ham, white beans, braised kale, banana peppers and mushrooms in a spicy garlic white wine sauce, served over pasta   

Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard sirloin char grilled to order, topped with a mushroom, onion, Dijon peppercorn sauce and served with a twice baked potato   

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a caper sun dried tomato cream sauce, presented over asparagus spears and served with a side of herb rice    

Shrimp & Crabmeat Ala York

Jumbo shrimp sautéed with surimi crabmeat, mushrooms, tomatoes and fresh spinach in a garlic sherry cream sauce, served over pasta   

Scallops Angelina

Sea Scallops broiled with tomatoes in a garlic lemon Marsala wine sauce, topped with melted mozzarella cheese and served with rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter