Appetizer:
Béchamel White Pizza
Blackened chicken, broccoli and
onions on a toasted pita in a black peppercorn sauce, topped with melted
mozzarella cheese
Entrees:
Creole Chicken
Boneless
Cajun chicken breast sautéed with mushrooms, peppers
and onions in a Cajun cream sauce, served over ziti
Buffalo Chicken Plate
Breaded chicken bites tossed in
buffalo wing sauce, served over battered bleu cheese fries and macaroni salad, finished
with a ranch glaze
Grilled Stockyard Steak
perfection, served
with a house made steak sauce, asiago cream potatoes and broccoli
Scallops
Florentine
Deep sea scallops pan seared and served over a creamy spinach and artichoke
bake, finished with asiago cheese
Pepper Shrimp
Jumbo shrimp sautéed with peppers and onions in a
garlic white wine butter sauce, served over pasta
Striped Bass Minere
Fresh pan seared striped bass finished
with lemon caper butter, served over mashed potatoes with asparagus spears
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter
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