Dinner Features February 13

Grilled Stockyard Fromage

Angus Reserve Beef Stockyard sirloin steak seasoned and char grilled to perfection, topped with melted crumbly bleu cheese and topped with a barbeque mushroom onion sauce, served with a twice baked potato   

Chicken Portobello

Boneless chicken breast sautéed with Portobello mushrooms and sun-dried tomatoes in a garlic basil marsala demi-glace, served with a side of rice pilaf  

Walnut Herb Crust Chicken

Boneless chicken breast pan seared with a walnut herb crust, served over pasta alfredo

Salmon French

Fresh salmon filet dipped in a light egg batter and sautéed in a lemon sherry wine sauce with fresh broccoli, served over pasta

Bourbon Street Scallops 

Deep sea scallops sautéed with apples, artichoke hearts, zucchini, tomatoes, scallions and aged brie cheese in a spicy garlic sherry wine sauce, served over rice

Shrimp Creole

Jumbo shrimp sautéed with chorizo sausage, black beans, sweet corn, jalapeños, tomatoes, peppers and onions in a spicy garlic lemon wine sauce, served over white rice  

 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter