Dinner Features March 16th, 2017

Chicken & Crabmeat Curry                                                                                    

Boneless chicken breast sautéed with surimi crabmeat and shitake mushrooms, broccoli, red sweet peppers, zucchini, onions and yellow squash in a curry orange sauce dusted with sesame seeds served over white rice

Walnut Crust Seared Chicken Breast                                                                                      

Walnut crusted pan seared boneless chicken breast in a sage sherry cream sauce with apples, brussel sprouts and craisins served over rice

Seasoned Grilled Stockyard Steak with Wild Mushroom Demi Glaze 

Angus Reserve Stockyard Sirloin steak seasoned and char grilled topped with portobello, shitake and button mushrooms in a garlic demi glaze served with a twice baked potato

Fresh Broiled Salmon with Herb Caper Cream Sauce  

Fresh broiled salmon filet in a white wine and lemon served over fresh asparagus topped with caper herb cream sauce and side of rice  

Scallops Angelina                                                               

Deep sea scallops broiled with garlic and tomatoes in a marsala wine sauce topped with melted mozzarella cheese finished with side of rice  

Spicy Shrimp Santa fe over Rice                          

Jumbo shrimp sautéed with peppers, onions, tomatoes, black beans and  jalapenos in a spicy garlic white wine sauce over rice finished with fried tortillas and cheddar cheese

Fresh Broiled Haddock                                          

Fresh Haddock filet broiled with lemon pepper butter