Dinner Features October 4

Stuffed Italian Eggplant

Fried seasoned panko breaded eggplant stuffed with ricotta cheese, mushrooms and spinach, topped with mozzarella cheese and marinara sauce and served over pasta

Chicken Saltimbocca

Boneless chicken breast sautéed with sliced kielbasa, escarole, kalamata olives and mushrooms in a garlic lemon sherry wine sauce, served over pasta and finished with asiago cheese   

Grilled Stockyard Steak

Angus Reserve beef stockyard sirloin char grilled to order, topped with a Dijon portobello rosemary sauce and presented over butternut cheddar smashed potatoes  

Zuppa di Mussels

Sautéed steamed mussels in a garlic and white wine with tomatoes and basil finished with crushed red pepper and marinara sauce, served over pasta

Lemon Basil Grilled Swordfish

Fresh swordfish marinated with lemon  and fresh basil grilled and presented over asparagus spears with a mango ginger sauce and a side of rice 

Southwestern Shrimp

Jumbo shrimp sautéed with chorizo sausage, tomatoes, sweet corn, peppers and onions in a spicy lemon lime sauce, served over rice and finished with shredded cheddar, sour cream and tortillas  

Scallops & Crabmeat Ala Romano

Sea Scallops and surimi crabmeat sautéed with mushrooms, broccoli, artichoke hearts and olives tossed with pasta in a light Alfredo sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter