Dinner Features February 7

Grilled Basil & Wild Mushroom Stockyard Steak

Angus Reserve stockyard sirloin seasoned and char grilled to order, topped with a roasted red pepper wild mushroom sauce and served with a twice baked potato

Spanish Chicken

Boneless chicken breast sautéed with peppers, onions, tomatoes and jalapeños in a spicy garlic tomato sauce, served over rice pilaf

Chicken & Crabmeat Asiago Florentine

Boneless chicken breast and surimi crabmeat sautéed with fresh spinach and sun dried tomatoes in a light asiago cream sauce, tossed with pasta

Pan Seared Spearfish

Fresh Spearfish pan seared and topped with a rosemary cranberry glaze, presented over asparagus spears with a side of rice pilaf   

Scallops Ala Romano

Deep sea scallops sautéed with mushrooms, artichoke hearts, broccoli and olives in a lemon garlic white wine sauce, served over pasta and dusted with asiago cheese  

Shrimp du Chef

Jumbo shrimp sautéed with zucchini, yellow squash, red bell peppers and braised kale in a lemon garlic sherry wine sauce, served over pasta and dusted with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter