Dinner Features January 14

Grilled Stockyard Steak Au Poivre Florentine

Angus Reserve stockyard sirloin char grilled with cracked peppercorns, finished with a balsamic reduction and a garlic herb butter, presented over sautéed spinach and mushrooms, served with a twice baked potato   

Pub Chicken

Boneless herb crusted chicken breast pan seared and topped with caramelized onions, goat cheese and a stout balsamic reduction, served over garlic mashed potatoes

Bacon Basil Chicken

Boneless chicken breast pan seared with bacon, fresh basil and grape tomatoes in a white wine cream sauce, served over pasta

Garlic Herb Shrimp

Jumbo shrimp pan seared with fresh spinach, mushrooms and sun dried tomatoes in a white wine herb garlic butter pan sauce served over pasta and finished with asiago and parmesan   

Scallops French

Deep sea scallops dipped in an egg batter and pan fried with artichoke hearts and asparagus in a sherry lemon pan sauce, served over pasta and finished with asiago and parmesan  

Honey Citrus Salmon

Fresh salmon filet char grilled with a honey citrus glaze served with cauliflower risotto and served over asparagus spears     

Ginger Soy Ahi Tuna Steak

Fresh ahi tuna steak seasoned and pan seared to order topped with a ginger soy reduction and avocados, presented over a bulghur pilaf      

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter