Dinner Features March 14

Chicken Provençal

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

Grilled Stockyard Steak

Angus Reserve Stockyard Sirloin steak char grilled to order, topped with garlic basil shiitake mushrooms and finished with aged goat cheese, presented with a twice baked potato

Herb Crust Chicken

Boneless chicken breast pan seared in an herb crust with garlic and sherry wine, topped with a tarragon caper cream sauce and presented over asparagus spears with a side of rice pilaf   

Pan Seared Salmon

Fresh salmon filet pan seared and topped with an orange citrus sauce, presented over braised cabbage and served with white rice

Scallops Key West

Deep sea scallops sautéed with fresh pineapple, tomatoes, artichoke hearts, diced peppers and onions in a garlic sherry wine sauce, served over pasta

Seafood Florentine Alfredo

Jumbo shrimp, surimi crabmeat and chopped clams sautéed in a light alfredo sauce, tossed with pasta and fresh spinach

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter