Dinner Features January 16

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Montréal Grilled Stockyard Steak

Angus Reserve stockyard sirloin char grilled with Montréal seasonings and topped with a wild mushrooms basil marinara sauce, served with a twice baked potato

Chicken Lambrusco

Boneless chicken breast sautéed with ham, mushrooms, artichoke hearts and fresh spinach in a garlic Lambrusco sauce, served over pasta and dusted with asiago cheese

Lemon Herb Shrimp

Jumbo shrimp sautéed with portobello mushrooms, yellow squash and sun dried tomatoes in a fresh herb garlic lemon white wine sauce, served over rice pilaf  

Seafood Stir Fry

Deep sea scallops, surimi crabmeat and chopped clams stir fried with shiitake mushrooms and garden vegetables in a sweet and sour teriyaki sauce, served over rice 

Stuffed Salmon

Fresh broiled salmon filet stuffed with spinach, sun dried tomatoes, artichoke hearts and aged goat cheese, topped with a Santa Fe cream sauce and served over fresh asparagus spears with a side of rice pilaf    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter