Dinner Features November 4

Tandoori Chicken

Boneless chicken breast pan seared with a curry spice rub and stir fried vegetables, served with steamed white rice and finished with coconut flakes and raisins accompanied by toasted pita bread

Country Fried Chicken Steak

Breaded country fried chicken breast presented over mashed potatoes and finished with savory black pepper sausage gravy

Grilled Stockyard Sirloin

10oz Angus Reserve Stockyard Sirloin Steak seasoned and char grilled to order, served with broccoli hollandaise and mashed potatoes with mushroom gravy           

Lemon Bacon Sea Scallops

Deep Sea Scallops pan seared tossed with bacon, fresh spinach, artichoke hearts, onions and garlic in a creamy white sauce, served over rice

Shrimp Bruschetta

Jumbo shrimp pan seared with tomatoes, fresh basil, onion and garlic in a white wine butter sauce, served over pasta and finished with asiago cheese  

Striped Bass Meunière

Fresh striped bass pan seared with a flour crust, finished with a lemon caper butter sauce and served over mashed potatoes with asparagus spears

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter