Dinner Features April 19

Chicken Elizabeth

Boneless chicken breast sautéed with portobello mushrooms, broccoli, roasted red peppers and artichoke hearts in a garlic sherry Dijon sauce, served over pasta

Chicken & Eggplant Aglio E Olio

Boneless chicken breast sautéed with eggplant, broccoli, olives and spinach tossed with garlic, olive oil, white wine and pasta, dusted with asiago cheese

Montréal Grilled Stockyard Steak

Angus Reserve stockyard sirloin steak char grilled with Montréal seasonings, topped with caramelized onions and pecan goat cheese butter, presented with pesto potato salad  

Lemon Basil Scallops

Deep sea scallops sautéed with zucchini, sun dried tomatoes and mushrooms in a lemon basil garlic white wine sauce, served over pasta and dusted with asiago cheese  

Santa Fe Shrimp

Jumbo shrimp sautéed with bacon, jalapeno peppers, sweet corn, tomatoes, peppers and onions in a spicy wine sauce, served over rice

Stuffed Salmon

Fresh broiled salmon filet stuffed with surimi crabmeat, spinach and sun dried tomatoes topped with an pesto avocado cream sauce and presented over asparagus spears, served with a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter