Dinner Features February 15

Appetizer:

Pulled Pork Cheddar Tots

Tater tots smothered with pulled pork, caramelized onions, cheddar cheese sauce and jalapeños 

Entrees:

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with a Creole sauce and served over Cuban rice  

Montréal Grilled Stockyard Sirloin

Stockyard Sirloin steak char grilled with Montréal seasonings, topped with a rosemary portobello burgundy sauce and served with a twice baked potato

Chicken Italian

Boneless chicken breast sautéed with eggplant, mushrooms, tomatoes, peppers and onions in a garlic basil white wine marinara sauce, served over pasta and finished with asiago cheese  

Stuffed Salmon

Fresh salmon filet stuffed with spinach, surimi crabmeat, artichoke hearts and goat cheese broiled with lemon and white wine, topped with a tarragon cream sauce and served over asparagus spears with a side of wild rice     

Taglia Tele Verde Scallops

Deep sea scallops sautéed with ham, onions and fresh spinach in a light Alfredo sauce, tossed with pasta  

Shrimp Monte Carlo

Jumbo shrimp sautéed with Italian sausage, mushrooms, zucchini and artichoke hearts in a zesty garlic sherry wine sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter