Thursday, February 28, 2013

Dinner Features for Thursday February 28th


Appetizers:
Saganaki                                                                                                                                                                                                                                                                                                   
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:
Scallops & Spinach        
Dry packed deep sea scallops pan seared with artichoke hearts and spinach, served over asparagus spears with tomato puree with asiago cheese.

Grilled Stockyard                                                              
10 oz. stockyard sirloin steak dry rubbed with Mediterranean spice presented with a twice baked potato, a Gran Marnier cream sauce and a lemon dill shrimp skewer.


Pan Seared Ahi                                                        
6oz. walnut crusted ahi tuna steak pan seared to order with apples, scallions and bacon served over rice pilaf with sauce moutarde

Shrimp Caccaitore                                          
Black tiger jumbo shrimp sautéed with peppers onions and mushrooms with pasta in a white wine marinara then finished with a dusting of parmesan cheese

Chicken Divine                  
Boneless chicken breast pan seared with sweet peas, onions and tomatoes tossed with
pasta in sauce Divine

Lamburgini                               
Our house made lamb burger grilled to order topped with feta cheese, Panini pressed on herb focaccia bread with lettuce, tomato, onions and a side of tzatziki, served with beer batter fries.

Wednesday, February 27, 2013

Dinner Features for Wednesday February 27th


Saganaki                                                                                                                                                                                                                                                                                                     
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:
Ahi Fish Tacos                                                              
Fresh ahi tuna pan seared with Mexican seasonings, wrapped in a flour tortilla with lettuce, cheddar cheese, black bean corn salsa, guacamole and scallion sour cream, served with a side of rice

Bistro Grilled Beef Stockyard                                                        
10 oz. stockyard sirloin steak char grilled to juicy perfection topped with caramelized onions and rosemary goat cheese, served over mashed potatoes and asparagus spears

Portobello Sherry Mahi Mahi                                                          
Fresh grilled Mahi Mahi filet topped with a portobello sherry cream sauce and served over wild rice with sautéed baby spinach

Beef and Broccoli  
Beef tenderloin tips pan seared to order with broccoli, mushrooms and onions in a ginger soy sauce, served over rice

Scallops du Chef                     
Dry packed deep sea scallops pan seared with spinach, mushrooms, roasted red peppers and garlic in a lemon white wine sauce, tossed with pasta and finished with asiago cheese

Spiced Grilled Shrimp                                          
Black tiger jumbo shrimp grilled with cinnamon and nutmeg, served with mushrooms and asparagus over mashed sweet and white potatoes

Rustic Chicken                  
Boneless chicken breast pan seared with bacon, caramelized onions, sweet peas and garlic tossed with pasta in a parmesan white wine sauce

Fresh Broiled Haddock                                        
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, February 26, 2013

Dinner Features for Tuesday February 26th


Appetizers:
Saganaki                                                                                                                                                                                                                                                                                                    
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:
Grilled Beef Medallions                                                             
Twin 3 ounce beef sirloin medallions char grilled to perfection, topped with sautéed mushrooms and a red wine reduction, served with asparagus spears and mashed potatoes 

Shiitake Mahi Mahi                                                                
Fresh Mahi Mahi filet pan seared with a shiitake Panko crust, topped with a sherry portobello cream sauce and served with sautéed baby spinach and wild rice

Steak Fajitas  
Beef tenderloin tips pan seared with Mexican spices and rolled in a flour tortilla with sautéed green peppers, black bean corn salsa, guacamole and scallion sour cream, served with a side of rice and topped with fried tortilla chips

Scallops Carbonara                      
Dry packed deep sea scallops pan seared with bacon, caramelized onions, sweet peas and garlic tossed with pasta in a white wine parmesan pan sauce

Spiced Grilled Shrimp                                         
Black tiger jumbo shrimp grilled with cinnamon and nutmeg, served with mushrooms and asparagus over mashed sweet and white potatoes

Mediterranean Chicken                 
Boneless chicken breast pan seared with spinach, artichokes and garlic in a lemon feta white wine pan sauce, tossed with pasta

Fresh Broiled Haddock                                         
Fresh Haddock filet broiled with lemon pepper butter

Monday, February 25, 2013

Dinner Features for Monday February 25th


BBQ Stockyard                                                                
10 oz. stockyard sirloin steak char grilled to perfection resting on a bed of caramelized onions with a tangy bacon barbecue sauce served with mashed potatoes and confetti corn bread

Grilled Mahi Mahi                                                                
Grilled Mahi Mahi resting on sweet potato puree served with a blood orange gastrique drizzle and mashed potatoes

Beef Teriyaki   
Beef tenderloin tips pan seared with peppers, mushrooms and carrots in a teriyaki pan sauce served over rice pilaf

After Party Scallops                      
Dry packed deep sea scallops pan seared with garlic, caramelized onions, peas and bacon tossed with pasta in a white wine parmesan pan sauce

Shrimp Skyros                                          
Black tiger jumbo shrimp pan seared with artichoke hearts, spinach and garlic tossed with pasta in a feta lemon white wine pan sauce

Shiitake Chicken                   
Boneless shiitake mushroom and Panko crusted chicken breast pan seared with a creamy tarragon and portobello sauce, presented over mashed potatoes with asparagus spears

Fresh Broiled Haddock                                       
Fresh Haddock filet broiled with lemon pepper butter

Sunday, February 24, 2013

Dinner Features for Sunday February 24th


Appetizers:
Saganaki                                                                                                                                                                                                                                                                                                 
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:
Asian Salmon                                                                   
Fresh salmon filet pan seared with a honey ginger glaze and sesame seeds, served over white rice with spinach

Grilled Mahi Mahi                                                                
Grilled Mahi Mahi resting on sweet potato puree served with a blood orange gastrique drizzle and mashed potatoes

Blue Cheese Medallions                                                   
Twin sirloin medallions char grilled to order, served on a bed of pasta tossed with tomatoes and blue cheese cream sauce finished with a balsamic glaze

Awards Scallops                      
Dry packed deep sea scallops pan seared with garlic, caramelized onions, peas and bacon tossed with pasta in a white wine parmesan pan sauce

Shrimp Cajun                                         
Black tiger jumbo shrimp pan seared with chorizo, peppers, onions and tomatoes tossed in a Cajun pan sauce and served over rice pilaf

Shiitake Chicken               
Boneless shiitake mushroom and Panko crusted chicken breast pan seared with a creamy tarragon and portobello sauce, presented over mashed potatoes with asparagus spears

BBQ Chicken                
Boneless chicken breast pan seared with bacon in a tangy barbecue sauce served with confetti corn bread and a twice baked potato


Friday, February 22, 2013

Dinner Features for Friday February 22nd


Surf and Turf         
Twin sirloin medallions char grilled to order, presented with mashed potatoes and hunters sauce paired with a grilled lemon dill salmon kebab

Mahi Puttanesca                                                                                                                      
Fresh, chef trimmed Mahi Mahi grilled and presented with pasta in a tomato caper sauce with fresh basil
   
Wild Mushroom Scallops                                                                  
Dry packed deep sea scallops pan seared with garlic, spinach, portobello and shiitake mushrooms tossed with pasta in a tarragon butter sauce and goat cheese

Adriatic Salmon                                                                                                                                     
Salmon filet pan seared with prosciutto, scallions and roasted tomatoes served with wild rice and a chilled feta cream sauce

Cranberry Shrimp                                                                            
Jumbo shrimp pan seared with crasin, walnuts and apples presented over asparagus spears with a Chablis reduction
                
Herb Crusted Chicken                              
Boneless chicken breast seared with an almond herb crust, served over mashed potatoes with roasted yam puree

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                       
Breaded or beer battered haddock

Tuesday, February 19, 2013

Dinner Features for Tuesday February 19th


Appetizers:
Saganaki                                                                                                                                                                                                                                                                                                        
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:
Grilled Ahi Tuna                                                          
Fresh ahi tuna steak char grilled to order and topped with a zesty tomato, corn and pickled onion relish, served over rice pilaf

Grilled Stockyard Sirloin Steak                                           
10 oz. stockyard sirloin steak char grilled to perfection, topped with caramelized onions and a red wine reduction, served with a stuffed baked potato 

Mixed Seafood Grill                                               
Petite ginger soy marinated salmon filet paired with a petite mahi mahi filet char grilled and served over fried rice with a sautéed vegetable medley, garnished with fried scallions 

Dill Deep Sea Scallops                    
Dry packed deep sea dill encrusted scallops pan seared with tomatoes, mushrooms and feta cheese in a lemon white wine sauce, served over pasta

Pan Seared Shrimp                                         
Black tiger jumbo shrimp pan seared with mushrooms, sun dried tomatoes and garlic in a sherry cream sauce, tossed with pasta

Chicken Teriyaki                 
Boneless chicken breast pan seared with fresh pineapple, mushrooms, peppers and onions served over rice with teriyaki sauce

Beka’s Stuffed Chicken                   
         Boneless chicken breast stuffed with artichoke hearts and sun dried tomatoes, breaded                     and oven baked, topped with a sage butter sauce and served with mashed potatoes and asparagus

Beer and Wine
Southern Tier Old Man Winter Ale                                          16oz         4.25              22oz       5.00
This Ale from Lakeville NY features 3 types of hops and 2 different malts, a rich marriage of these creates deceptively smooth strong ale

Dry Irish Stout (Brooklyn Brewery)                                                        16oz       4.25             22oz       5.00
Brooklyn Irish Stout is brewed the old-fashioned way, without nitrogen and the grain roasted like coffee beans lending to an espresso like bite followed by coffer and chocolate flavors

Spaten Premium Lager               16oz        4.25             22oz       5.00
         This bottom fermented Munchner Lager with a well balanced hop flavor follows the German purity