Dinner Features November 1

Appetizer:

Coconut Shrimp Spring Rolls

Coconut shrimp spring rolls served over wild greens drizzled with a sesame orange dressing  

Entrees:

Chicken Au Poivre

Boneless chicken breast sautéed with mushrooms and onions in a sherry Dijon peppercorn sauce, served with rice pilaf

Grilled Bistro Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with tomatoes, fresh basil and fresh mozzarella cheese, drizzled with a balsamic glaze and presented over garlic bread, served with a twice baked potato

Shrimp & Broccoli Aglio Olio

Jumbo shrimp sautéed with mushrooms, broccoli, kalamata olives and fresh spinach, tossed with pasta, garlic and olive oil, dusted with asiago cheese

Scallops & Basil Over Pasta

Sea Scallops sautéed with shiitake mushrooms, sun dried tomatoes and asparagus in a light white wine goat cheese sauce, served over pasta   

Fresh Broiled Mahi Mahi

Fresh mahi mahi filet broiled and presented over braised kale, tomatoes and beans, finished with a mango Caribbean jerk butter

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter