Dinner Features March 18

Chicken Eggplant Parmigiana

Breaded eggplant stuffed with marinated boneless chicken breast, fresh basil and mozzarella cheese smothered in a garden tomato sauce, served with a side of pasta olio

Coconut Curry Chicken

Boneless chicken breast pan seared and tossed with mushrooms, scallions, peppers and onions in a coconut curry cream sauce, served over vegetable fried rice

Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard Sirloin steak seasoned and char grilled to order and served with banana pepper mayonnaise, fresh broccoli and a salt crusted baked potato with bacon and cheddar

Scallops Au Gratin

Deep sea scallops pan seared with smoked ham, wilted spinach and artichokes in a creamy Alfredo sauce served over mashed potatoes with garlic bread

Salmon Florentine

Fresh salmon filet pan roasted with bacon, spinach and grape tomatoes finished with a white wine butter sauce and served over garlic mashed potatoes  

Peppered Shrimp

Jumbo shrimp sautéed with peppers, onions and garlic in a sweet red cherry pepper sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter