Dinner Features October 4

Appetizers:

Taco Skins

Potato skins loaded with seasoned ground beef and melted cheddar cheese, topped with jalapeño peppers, tomatoes, sweet corn and scallions, served with salsa and sour cream

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 herb crusted chicken breast pan seared in a lemon sherry wine sauce presented over asiago oven roasted potatoes and topped with a roasted red pepper basil sauce, served with asparagus  

Chicken Taglia Tele Verde

Boneless chicken breast sautéed with ham, fresh spinach, mushrooms and onions tossed with pasta in a light Alfredo sauce      

Sicilian Stockyard Steak

Angus Reserve beef stockyard sirloin steak char grilled with Italian herbs, topped with sautéed mushrooms and melted asiago cheese, served with a twice baked potato

Fresh Broiled Salmon

Fresh broiled Atlantic salmon topped with a rosemary caper cream sauce and served over asparagus spears with a side of rice pilaf 

Scallops Aglio E Olio

Deep sea scallops sautéed with portobello mushrooms, sun dried tomatoes, broccoli, braised kale and olives tossed with pasta, fresh basil, garlic oil and white wine

Sesame Ginger Shrimp

Jumbo shrimp sautéed with a garden medley of vegetables in a sesame ginger stir fry, served over rice and dusted with sesame seeds

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter