Dinner Features February 28

Southwest Chicken

Boneless chicken breast sautéed with black beans, tomatoes, sweet corn, peppers and onions in a spicy Cajun cream sauce

Montréal Grilled Stockyard Sirloin Steak

Stockyard Sirloin steak char grilled with Montréal seasonings, served with a balsamic portobello sauce and topped with melted asiago cheese, accompanied by a twice baked potato

Chicken du Chef

Boneless chicken breast sautéed with broccoli, zucchini, sun dried tomatoes, Brussels sprouts and kalamata olives in a garlic sherry wine sauce, served over rice pilaf

Scallop & Mushroom Verde

Deep sea scallops sautéed with shiitake, portobello and button mushrooms in a sherry goat cheese sauce with spinach, tossed with pasta   

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with an apple rosemary glaze, presented over asparagus spears and served with a side of rice pilaf

Garden Basil Shrimp

Jumbo shrimp sautéed with mushrooms and a garden vegetable medley in a garlic fresh basil white wine sauce, served over pasta and dusted with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter