Dinner Features November 3rd

Herb Crust Chicken over Braised Kale 

Herb crusted boneless chicken breast topped with a fresh mango pineapple salsa with a side of rice.  

Grilled Stockyard Steak with Garlic Seared Portobello     

Angus Reserve Stockyard sirloin char grilled with a balsamic portobello sauce served with a twice baked potato.

Sicilian Style Calamari over Pasta 

Seasoned fried calamari sautéed with mushrooms, banana peppers, scallions and olives in a garlic basil lemon white wine sauce over pasta.    

Shrimp Alfredo                   

Jumbo shrimp sautéed with zucchini and sun dried tomatoes in a lemon basil garlic white wine sauce, served over pasta.  

Apple Rosemary Scallops over Rice   

Sea Scallops sautéed with apples, zucchini, artichoke hearts and fresh rosemary in a sherry wine sauce over rice topped with aged goat cheese.

Fresh Broiled Stuffed Mahi Mahi  

Fresh mahi mahi filet broiled and stuffed with spinach, tomatoes and aged goat cheese, topped with a sun dried tomato caper sauce and presented over asparagus spears with a side of rice.

  

Fresh Broiled Haddock          

Fresh Haddock filet broiled with lemon pepper butter.