Dinner Features May 3

Herb Crust Strawberry Chicken

Boneless chicken breast pan seared with an herb crust and topped with a strawberry raspberry glaze, served with almond herb rice

Spicy Lemon Basil Chicken

Boneless chicken breast sautéed with chorizo sausage, ham, tomatoes, onions and portobello mushrooms in a fresh basil garlic lemon white wine sauce, served over pasta and finished with asiago cheese  

Char Grilled Stockyard Fromage

Angus Reserve stockyard sirloin steak seasoned and char grilled to order, topped with melted crumbly bleu and finished with a peppercorn Dijon mushroom onion sauce, served with a twice baked potato

Sesame Ginger Curry Shrimp

Jumbo shrimp sautéed with a mixed garden vegetable medley in a sesame orange ginger stir fry, served over rice and dusted with sesame seeds  

Scallops & Crabmeat Ala Romano

Deep sea scallops and surimi crabmeat sautéed with broccoli, mushrooms, artichoke hearts and kalamata olives tossed with pasta in a light Alfredo sauce   

Cajun Seared Salmon

Fresh salmon filet pan seared with Cajun spices and topped with a grilled vegetable relish presented with a roasted red pepper burgundy sauce and served over rice pilaf and fresh asparagus spears

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter