Dinner Features February 22

Chicken Lambrusco

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

Grilled Bistro Stockyard Sirloin

Stockyard Sirloin steak seasoned and char grilled to perfection, topped with vine tomatoes, fresh basil and fresh mozzarella cheese, presented over garlic bread and served with a twice baked potato

Lemon Chicken

Boneless chicken breast sauteed with zucchini, yellow squash, red bell peppers, broccoli and spinach in a lemon white wine parmesan sauce, tossed with egg noodles and dusted with aged goat cheese

Walnut Crusted Mahi Mahi

Fresh mahi mahi filet broiled and topped with an orange zest and walnut crust, drizzled with pineapple cranberry rosemary chutney, served over fresh asparagus spears with a side of rice pilaf

Scallops Fra Diablo

Deep sea scallops sautéed with mushrooms, tomatoes, green olives, peppers and onions in a spicy tomato sauce, served over pasta   

Basil Mushrooms & Shrimp

Jumbo shrimp sautéed with basil, tomatoes, portobello, shiitake and button mushrooms in a sherry cream sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter