Dinner Features November 21

Vegetable Lasagna

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

Chicken Monte Carlo

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

Montréal Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, finished with a mushroom Dijon sauce and served with a twice baked potato

Shrimp Santa Fe

Jumbo shrimp pan seared with chorizo sausage, banana peppers, black beans, tomatoes, corn, peppers and onions in a spicy wine sauce, served over rice pilaf     

Sea Scallops Angelina

Deep sea scallops broiled with tomatoes and Marsala wine, topped with mozzarella cheese and served with a side of rice pilaf

Salmon French

Fresh salmon filet dipped in an egg batter and sautéed in a lemon sherry wine sauce with broccoli, served over pasta

Stuffed Mahi Mahi

Fresh broiled mahi mahi stuffed with surimi crabmeat, spinach, sun dried tomatoes and goat cheese topped with a mushroom onion roasted red pepper cream sauce, presented over asparagus spears and served with wild herb rice

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter