Dinner Features December 20

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms, sun dried tomatoes and scallions in a Marsala wine sauce, served with rice pilaf   

Chicken Soeil

Boneless chicken sautéed with oranges, artichoke hearts, sun dried tomatoes and scallions in a garlic white wine sauce, served over pasta    

Grilled Stockyard Steak Fromage

Angus Reserve stockyard sirloin seasoned and char grilled to order topped with melted goat cheese, drizzled with garlic demi-glace and served with a twice baked potato  

Shrimp Primavera

Jumbo shrimp sautéed with a medley of garden vegetables in a garlic basil roasted red pepper Alfredo sauce, tossed with pasta    

Sea Scallops du Chef

Deep sea scallops sautéed with fresh spinach, mushrooms, olives, banana peppers and onions in a garlic basil white wine sauce, served over pasta and finished with asiago cheese     

Stuffed Salmon

Fresh broiled salmon filet stuffed with surimi crabmeat, spinach, carrots and breading presented over asparagus spears and topped with a tarragon cream sauce, served with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter