Dinner Features November 26

Pan Seared Stockyard Steak

Angus Reserve Stockyard sirloin pan seared to order, topped with melted bleu cheese and pickled red onion, served with Brussels sprouts and butternut squash

Chicken Provençal

Boneless chicken breast pan fried in white wine with fresh spinach, tomatoes, artichokes, olives and onion served over wild rice  

Grilled Cajun Chicken Salad

Boneless grilled chicken breast served over fresh mixed greens with goat cheese, cherry tomatoes, peppers and onions, tossed in warm bacon vinaigrette

Citrus Shrimp Scampi

Jumbo shrimp seared with broccoli, tomatoes and onions in an orange beurre blanc, served over linguine  

Sea Scallops Barley Risotto

Deep sea scallops pan seared and finished with a scotch ale balsamic reduction, presented over wild mushroom barley risotto

Sesame Ginger Ahi Tuna

Fresh ahi tuna steak seared to order with a sesame ginger crust and finished with a maple soy reduction, served with rice pilaf     

Fresh Grilled Salmon

Fresh grilled salmon filet topped with hollandaise and served with roasted potatoes and grilled asparagus spears   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter