Appetizer:     
Fried wontons over balsamic greens with strawberries, almonds, onions and
toasted pita. 

Entrees:                                             
Burgundy Stockyard Steak
Chargrilled stockyard sirloin with a Burgundy demi-glace topped with caramelized onions and asiago cheese, served with a twice baked potato.       

Scallops & Crabmeat A la Romana
Sautéed sea scallops, surimi crabmeat, mushrooms, kalamata olives, broccoli and artichokes in a light alfredo sauce tossed with pasta.    
                      
Tomato Basil Shrimp
Sautéed jumbo tiger shrimp, mushrooms, tomatoes, onions, roasted red peppers and zucchini in a garlic basil white wine sauce over pasta finished with feta cheese.                                                                  
                                              
Chicken Stir Fry
Sautéed chicken breast, shiitake mushrooms and a garden vegetable medley tossed in a sesame teriyaki sauce over rice.  
                  
Mixed Grill
Chicken breast stuffed with spinach, tomatoes, lentils and crab with a caper cream sauce, served with haddock French over asparagus with a side of rice.
 
Walnut Crusted Salmon
Pan seared walnut crusted Salmon over asparagus with an apple spinach cream sauce and a side of rice. 
                                       
Fresh Haddock
Fresh Haddock fillet broiled with lemon pepper butter