Friday, March 29, 2013

Dinner Features March 29th


Entrees

Stockyard ala Grille         
Seasoned stockyard sirloin steak char grilled to perfection, presented with roasted sweet potatoes and savory caramelized onions

Rosemary Mustard Salmon                                                                                                                    
Fresh salmon filet char grilled with a rosemary salt crust presented with rice pilaf in a mustard cream sauce
   
Spring Walleye
Fresh walleye pan seared with an herb crust, served over asparagus spears and roasted pearl barley with a cucumber caper jam

Shrimp Scampi                                                                      
Pan-seared Jumbo Tiger shrimp sautéed with asparagus tossed with pasta in a garlic butter sauce and parmesan cheese
    
Seafood Primavera                                                                   
Scallops, chopped clams and haddock sautéed with tomatoes, leeks and garlic tossed with pasta in a white wine marinara
           
Rustic Chicken                            
Boneless chicken breast sautéed with baby shrimp, bacon and scallions tossed with pasta in a rosemary cream sauce with parmesan cheese

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                 
Breaded or beer battered haddock

Thursday, March 28, 2013

Dinner Features March 28th


Entrees:
Pan-Seared Salmon                               
Pan-seared Salmon with a rosemary-garlic barley, topped with a sun-dried tomato pesto.


Grilled Beef Medallions     
Seasoned and grilled twin 3oz beef medallions with fresh asparagus spears, a twice baked potato
and a mustard cream sauce.

Lemon Sea Scallops                               
Dry packed deep sea scallops pan seared with tomatoes, asparagus and a lemon wine glaze,
tossed with pasta, sprinkled with asiago cheese.

Homier’s Shrimp                                         
Sautéed Black tiger jumbo shrimp with roasted red peppers, caramelized onions and pasta tossed in a sherry butter sauce.

Chicken Caprese              
Sautéed herb crusted chicken breast, with rice pilaf and a tomato, mozzarella tapenade.   

Fresh Broiled Haddock                                                                
         Fresh Haddock filet broiled with lemon pepper butter

Wednesday, March 27, 2013

Dinner Features March 27th


Entrees:
Baja Mixed Grill            
A petite beef sirloin medallion grilled with Mexican spices and topped with an avocado drizzle, paired with a grilled lime marinated ahi tuna and shrimp skewer, served over rice and fresh salsa

Haddock Caprese                               
Fresh Haddock filet broiled and topped with olives, tomatoes, fresh basil and fresh mozzarella served with sautéed spinach and mashed potatoes  

Pan Seared Tilapia                                                                                       
Fresh Tilapia filet pan seared and topped with an orange tomato jam, served with mashed potatoes and asparagus spears

Grilled Medallions Monterey     
Twin 3oz. sirloin medallions char grilled to order and topped with melted Monterey jack cheese and barbeque sauce, served with home fry potatoes with corn and scallions

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

Shrimp & Broccoli                                  
Black tiger jumbo shrimp pan seared with broccoli, mushrooms and onions in a ginger sesame soy sauce, served over rice pilaf

Herb Crust Chicken        
         Boneless chicken breast sautéed with an herb crust and topped with balsamic butter,                                           served with sautéed spinach, mushrooms and rosemary garlic mashed potatoes 

Tuesday, March 26, 2013

Dinner Features for Tuesday March 26th


Entrees:
Baja Mixed Grill                              
A petite beef sirloin medallions grilled with Mexican seasonings, paired with a grilled lime marinated seafood skewer with ahi tuna and shrimp, served over rice and fresh salsa

Haddock Caprese                                      
Fresh Haddock filet broiled and topped with olives, tomatoes, fresh basil and fresh mozzarella served with wild rice

Pan Seared Tilapia                                                                                         
Fresh Tilapia filet pan seared and topped with an orange tomato jam, served with mashed potatoes and asparagus spears

Grilled Medallions Monterey     
Twin 3oz. sirloin medallions char grilled to order and topped with caramelized onions and melted Monterey jack cheese, served with home fry potatoes with corn and scallions

Scallops Vino                              
Dry packed deep sea scallops pan seared with artichoke hearts and garlic tossed with pasta and a sun dried tomato pesto with cream and white wine, finished with asiago cheese

Shrimp & Broccoli                                       
Black tiger jumbo shrimp pan seared with broccoli, mushrooms and onions in a ginger sesame soy sauce, served over rice pilaf

Chicken Florentine           
Boneless chicken breast sautéed with mushrooms in a white wine spinach cream sauce, served with mashed potatoes

Fresh Broiled Haddock                                      
         Fresh Haddock filet broiled with lemon pepper butter

Monday, March 25, 2013

Dinner Features for Monday March 25th


Entrees:
Grilled Walleye                                                                                         
Walleye, a mild flaky white fish, char grilled, resting on a bed of wild rice with asparagus spears and orange tomato jam

Herb Crusted Tilapia                                                                                         
Herb crusted Tilapia pan seared, with mushroom and sautéed spinach served with rosemary butter drizzled atop

Medallions Florentine   
Twin 3oz. sirloin medallions char grilled to order, resting on sautéed spinach with a white wine parmesan cream sauce and mashed potatoes

Birthday Scallops                               
Dry packed deep sea scallops pan seared with sun dried tomatoes, mushrooms and caramelized onions tossed with pasta in a white wine marinara pan sauce

Tex-Mex Shrimp                                        
Black tiger jumbo shrimp pan seared with onions and peppers, served over rice pilaf with black bean corn salsa and scallion sour cream

Chicken & Broccoli            
Boneless chicken breast sautéed with mushrooms, broccoli, and onions in a soy ginger sauce presented over rice pilaf

Fresh Broiled Haddock                                 
Fresh Haddock filet broiled with lemon pepper butter

Thursday, March 21, 2013

Dinner Features for Thursday March 21st


Entrees:
Grilled Sirloin Medallions                                                                       
Seasoned twin 3 ounce beef sirloin medallions presented with roasted vegetables and twice baked potatoes, drizzled with a roasted red pepper-garlic puree.   

Cajun Tilapia                                                                       
Cajun seasoned tilapia filet pan seared, served with rice pilaf and a black bean corn relish.

Montreal Sea Scallops                   
Sautéed Sea Scallops pan seared with Montreal spices, sun-dried tomatoes and broccoli,
served with wild rice, a balsamic-butter reduction and candied walnuts.

Shrimp Carbonara                                     
Black tiger jumbo shrimp sautéed with onions, pecans and bacon, tossed with pasta and a creamy peppercorn Alfredo sauce.


Herb Crusted Chicken                             
Pan-seared Herb crusted chicken with mashed potatoes and a wild mushroom ragu.

Rosemary Lemon Salmon                                                                    
Fresh chef trimmed salmon filet broiled with a rosemary-garlic oil and lemon, served with asparagus spears and beurre blanc.  

Fresh Broiled Haddock                                 
Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Thursday March 21st


Entrees:
Grilled Sirloin Medallions                                                                       
Seasoned twin 3 ounce beef sirloin medallions presented with roasted vegetables and twice baked potatoes, drizzled with a roasted red pepper-garlic puree.   

Cajun Tilapia                                                                       
Cajun seasoned tilapia filet pan seared, served with rice pilaf and a black bean corn relish.

Montreal Sea Scallops                   
Sautéed Sea Scallops pan seared with Montreal spices, sun-dried tomatoes and broccoli,
served with wild rice, a balsamic-butter reduction and candied walnuts.

Shrimp Carbonara                                     
Black tiger jumbo shrimp sautéed with onions, pecans and bacon, tossed with pasta and a creamy peppercorn Alfredo sauce.


Herb Crusted Chicken                             
Pan-seared Herb crusted chicken with mashed potatoes and a wild mushroom ragu.

Rosemary Lemon Salmon                                                                    
Fresh chef trimmed salmon filet broiled with a rosemary-garlic oil and lemon, served with asparagus spears and beurre blanc.  

Fresh Broiled Haddock                                 
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, March 19, 2013

Dinner Features for Tuesday March 19th


Entrees:
Grilled Sirloin Medallions                                                                         
Twin 3 ounce beef sirloin medallions char grilled to perfection and topped with a mushroom tarragon sherry cream sauce, presented with mashed potatoes and sautéed spinach  

Herb Crusted Tilapia                                                
Fresh tilapia filet pan seared with an herb breading, topped with a tomato beurre blanc and served with wild rice and asparagus

Scallops Florentine                   
Dry packed deep sea scallops pan seared with garlic and mushrooms in a spinach white wine cream sauce served over mashed potatoes

Cajun Alfredo Shrimp                                        
Black tiger jumbo shrimp char grilled and presented over pasta tossed with chorizo sausage and onions in a Cajun alfredo sauce

Stuffed Peppers                                      
Twin bell peppers stuffed with ground beef, peas, carrots and onions, topped with marinara and baked with melted cheddar cheese

Stuffed Chicken                                 
Oven baked chicken breast stuffed with a pecan stuffing, topped with a pumpkin cream sauce and served with roasted brussel sprouts and mashed potatoes

Greek Salmon                                                                          
Fresh chef trimmed salmon filet char grilled and topped with a lemon feta Greek yogurt sauce, served with spinach, sun dried tomatoes and orzo pasta  

Fresh Broiled Haddock                                       
Fresh Haddock filet broiled with lemon pepper butter