Dinner Features June 28

Appetizer:

Fresh Basil & Vine Tomato Plate

Layers of fresh basil, vine ripe tomatoes and fresh mozzarella cheese with cracked black peppercorns, drizzled with basil oil and balsamic vinegar

Entrees:

Herb Crust Chicken

Boneless chicken breast pan seared in an herb crust with a Dijon wild mushroom sauce, presented over fresh asparagus spears with a side of rice pilaf

Chicken Santa Fe

Boneless chicken breast sautéed with chorizo sausage, black beans, tomatoes, peppers and onions in a zesty lime sherry sauce, served over rice and garnished with fried tortilla

Grilled Stockyard Steak Fromage

Angus Reserve beef stockyard sirloin steak seasoned and char grilled to perfection, topped with melted crumbly bleu cheese and drizzled with a balsamic glaze, served with roasted sweet potatoes

Scallops Provençal

Deep sea scallops sautéed with mushrooms, onions, olives, tomatoes and sweet peppers in a garlic white wine sauce, served over pasta and dusted with asiago cheese  

Shrimp Key West

Jumbo shrimp sautéed with fresh pineapple, mushrooms, tomatoes, artichoke hearts and scallions in a garlic sherry wine sauce, served over pasta   

Stuffed Salmon

Fresh broiled salmon filet stuffed with surimi crabmeat, spinach, artichokes and aged goat cheese, topped with a roasted red pepper basil sauce and presented over grilled vegetables with a side of rice        

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter