Dinner Features June 13

Grilled Chicken Bistro Plate

Boneless chicken breast marinated and grilled, presented over fresh asparagus spears and topped with a basil citrus salsa, served with a side of macaroni salad

Artisan Chicken

Boneless chicken breast sautéed with ham, mushrooms, pepperoncini, eggplant, scallions and fresh basil in a garlic basil white wine sauce, served over pasta and topped with asiago cheese

Stockyard Sirloin Steak Fromage

Angus Reserve stockyard sirloin steak seasoned and char grilled to perfection, topped with crumbly bleu cheese and presented over barbeque mushroom onion stout sauce, served with a twice baked potato

Scallops du Chef

Deep sea scallops sautéed with fresh spinach, portobello mushrooms, roasted red peppers and summer squash in a lemon zest garlic white wine sauce, served over pasta

Herb Crust Mahi Mahi

Fresh mahi mahi filet pan seared with an herb crust, topped with aged goat cheese, presented over asparagus spears and served with a tomato onion balsamic relish and a side of rice

Sesame Ginger Shrimp

Jumbo shrimp sautéed with shiitake mushrooms and garden vegetables in a sesame ginger orange sauce, served over rice and dusted with sesame seeds  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter