Dinner Features November 22

Chicken Piccata

Boneless chicken breast sautéed with artichoke hearts, capers and spinach in a lemon sherry wine sauce, served over pasta

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust and topped with a bacon, black bean, tomato corn salsa and presented over rice pilaf

Char Grilled Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, topped with garlic basil seared portobello mushrooms and onions; and served with a twice baked potato

Shrimp Taglia Tele Verde

Jumbo shrimp sautéed with chorizo sausage, spinach, mushrooms and onions tossed with pasta in a light Alfredo sauce      

Sea Scallops & Crabmeat du Chef

Deep sea scallops and surimi crabmeat sautéed with mushrooms, spinach, peppers and onions in a rosemary Marsala sauce, served over rice pilaf 

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 herb rice

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter