Dinner Features April 1

Lemon Caper Chicken

Boneless chicken breast breaded and pan fried, served with a lemon caper butter sauce and presented over mashed potatoes and broccoli  

Tandoori Chicken

Boneless chicken breast sautéed with curry spices, mushrooms, scallions, peppers and onions in a creamy curry sauce, served over white rice with pita crisps

Grilled Stockyard Steak

Angus Reserve stockyard sirloin steak seasoned and char grilled to perfection, served with a Cajun remoulade and presented with garlic parmesan frites and broccoli   

Beef Brisket Ravioli

Tender braised beef brisket layered in house made pasta with onions and mushrooms in a hearty espangnole sauce

Scallop & Crabmeat Stuffed Zucchini

Deep sea scallops pan seared and served in a surimi crabmeat, spinach and artichoke stuffed zucchini boat, presented over rice pilaf   

Bang Bang Shrimp

Jumbo shrimp sautéed and tossed in an orange soy spicy barbeque sauce, presented over a panko crusted jasmine rice cake and served with coconut glazed onion rings  

Mediterranean Salmon

Fresh salmon filet broiled and finished with grape tomatoes, Spanish olives, artichokes and spinach in a sherry butter sauce, served over garlic mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter