Sunday, June 30, 2013

Dinner Features for Sunday June 30th


Jamaican Grouper Sandwich
Pan seared grouper filet rubbed with Jamaican spices served on a soft roll with lettuce and pineapple avocado salsa served with sweet potato French fries

Summer Scallops
Dry packed deep sea pan seared with spinach, roasted red peppers and olives tossed with pasta in a lemon white wine pan sauce with grated feta cheese  

Piquant Shrimp
Black tiger jumbo shrimp pan seared with olives and onions, tossed with pasta in a marinara pan sauce with a dusting of asiago cheese

Steak Salad
Twin 3 ounce beef sirloin medallions lightly seasoned and char grilled to order served over salad greens with red onions, crumbled blue cheese and balsamic marinated grilled tomatoes   

Sesame Ahi
6 oz. ahi tuna steak char grilled to order, served over rice pilaf with sautéed onions, peppers and mushrooms topped with a sesame orange ginger sauce

Horseradish Chicken
Boneless panko encrusted chicken breast pan seared with spinach and tomatoes in a horse radish cream sauce served over mashed potatoes   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, June 29, 2013

Dinner Features for Saturday June 29th


Summer Tuna Spinach Salad
6 oz. ahi tuna steak char grilled to order, served over fresh spinach and topped with a pineapple strawberry salsa

Herb Crusted Grouper
Grouper filet pan seared with an herb crust and topped with a garlic mushroom cream sauce, served over rice pilaf

Chicken Primavera
Boneless chicken breast sautéed with mixed vegetables in marinara sauce, served over pasta  

Rosemary Sirloin Medallions
Twin 3 ounce beef sirloin medallions pan seared to order and topped with a rosemary beurre blanc, served with grilled asparagus spears and a twice baked potato  

Scallops & Prosciutto
Dry packed deep sea scallops sautéed with prosciutto, roasted red peppers, sweet peas and artichoke hearts in a sherry wine sauce, served over pasta  

Grilled Shrimp Insalata
Grilled black tiger jumbo shrimp served over a grilled romaine heart, topped with bacon, red onion and crumbly bleu cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Friday, June 28, 2013

Friday Features June 28


Sirloin Medallions         
Twin 3 oz. sirloin medallions char grilled to order presented over a scallion sour cream croquet and grilled asparagus spears topped with a garlic cream sauce

Scallops & Mushrooms                                                                     
Dry packed deep sea scallops sautéed with scallions, tossed with a wild mushroom cream sauce over pasta

Shrimp Salad                                                                            
Jumbo shrimp pan seared, presented over field greens with roasted red peppers, pepperoncini, mushrooms and onions served with a side of salsa ranch
    
Grouper                                                                     
Grouper filet broiled in white wine and lemon juice served over sautéed spinach topped with a white wine lemon butter sauce
 
Chicken French        
Boneless chicken breast dipped in egg batter then sautéed, served over pasta with broccoli florets in a lemon sherry butter sauce with asiago cheese

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                        
Breaded or beer battered haddock

Wednesday, June 26, 2013

Dinner Features for Wednesday June 26th


Jine’s Steak Salad
Twin 3 ounce beef sirloin medallions pan seared to order and served over fresh field greens tossed with balsamic vinaigrette, topped with artichokes, mushrooms and feta cheese

Fresh Broiled Salmon
Fresh salmon filet broiled and topped with a black bean corn salsa, served over sautéed spinach

Chicken Marinara
Boneless chicken breast sautéed with red and green bell peppers in a tangy marinara sauce, served over spinach rice  

Sherry Scallops
Dry packed deep sea scallops pan seared with onions, scallions and crushed red pepper in a sherry wine sauce, served over spaghetti

Blackened Shrimp Alfredo
Black tiger jumbo shrimp pan seared with blackening spices served over fettuccini alfredo, topped with asiago cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, June 25, 2013

Dinner Features for Tuesday June 25th


Jamaican Walleye
Walleye filet pan seared with Jamaican spices and served over rice and beans, topped with a fresh pineapple salsa  

Jine’s Steak Salad
Your choice of a char grilled 10 oz. beef Stockyard sirloin or 10 oz. beef flat iron steak served over fresh field greens with balsamic marinated and grilled tomatoes wedges, crumbly bleu cheese and onions

Rosemary Scallops
Dry packed deep sea scallops pan seared with a fresh rosemary crust, served with asparagus spears and bacon blue cheese mashed potatoes

Basil Shrimp
Black tiger jumbo shrimp pan seared with spinach, artichoke hearts, fresh tomatoes and garlic in a lemon white wine sauce, served over pasta and topped with fresh basil

Asiago Chicken
Boneless chicken breast pan seared and topped with asiago cheese and seasoned breads crumbs presented over sautéed zucchini, artichokes and roasted red peppers, served with pasta

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Monday, June 24, 2013

Dinner Features June 24


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

Entrees:
Broiled Walleye                                          
Walleye broiled in rosemary butter, served with bacon blue cheese smashed potatoes with fresh asparagus spears

Steak Fajitas   
Your choice of a 10 oz. beef Stockyard sirloin or 10 oz. beef flat iron steak rubbed with Mexican spiced then cha grilled to order, served with Spanish rice, sautéed peppers and onions with a cool scallion sour cream and guacamole served with 2 flour tortillas

Scallops Rustica                                   
Dry packed deep sea scallops pan seared with Italian sausage, peppers and onions tossed with pasta in a red pan sauce then finished with asiago cheese

Shrimp Insalate                         
Black tiger jumbo shrimp char grilled, served on a bed of spring mix with crasins, red onions, apples and feta cheese tossed with in a house made vinaigrette

BBQ Chicken                       
Boneless chicken breast pan seared, smothered in honey barbecue sauce, served with a side of corn fritters and a twice baked potato

Fresh Broiled Haddock                                       
Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Monday June 24th


Broiled Walleye
Walleye broiled in rosemary butter, served with bacon blue cheese smashed potatoes with fresh asparagus spears

Steak Fajitas
Your choice of a 10 oz. beef Stockyard sirloin or 10 oz. beef flat iron steak rubbed with Mexican spiced then cha grilled to order, served with Spanish rice, sautéed peppers and onions with a cool scallion sour cream and guacamole served with 2 flour tortillas

Scallops Rustica
Dry packed deep sea scallops pan seared with Italian sausage, peppers and onions tossed with pasta in a red pan sauce then finished with asiago cheese

Shrimp Insalate
Black tiger jumbo shrimp char grilled, served on a bed of spring mix with crasins, red onions, apples and feta cheese tossed with in a house made vinaigrette

BBQ Chicken
Boneless chicken breast pan seared, smothered in honey barbecue sauce, served with a side of corn fritters and a twice baked potato

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, June 23, 2013

Dinner Features June 23


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

Entrees:
Cajun Walleye                     
Cajun rubbed walleye cahr grilled, served over Spanish rice with a dollop of rosemary sour cream

Steak Rojo   
Your choice of a 10 oz. beef Stockyard sirloin or 10 oz. beef flat iron steak char grilled to perfection with a sweet and spicy Kansas city rub finished with a honey barbecue glaze and fresh scallions accompanied by bacon blue cheese mashed potatoes

Scallops Ricardo                               
Dry packed deep sea scallops pan seared with Italian sausage, peppers, onions and mushrooms served over Spanish rice in a spicy tomato broth

Shrimp Kopperl                       
Black tiger jumbo shrimp sautéed with asparagus, tomatoes and rosemary tossed with pasta in a lemon wine sauce

Granola Chicken Salad            
Boneless granola crusted chicken breast served over mixed greens with crasins, onions, apples and feta cheese, served with raspberry vinaigrette and banana bread croutons

Chicken Solstice                         
Boneless chicken breast sautéed with artichoke hearts, tomatoes and basil tossed with pasta in a tomato wine sauce

Fresh Broiled Haddock                                      
Fresh Haddock filet broiled with lemon pepper butter

Saturday, June 22, 2013

Dinner Features for Saturday June 22nd


Rosemary Walleye
Fresh walleye filet pan seared with rosemary beurre blanc and served with rice pilaf

Chicken Napoleon
Boneless herb crusted chicken breast layered with sautéed asparagus, tomatoes and fresh mozzarella cheese, drizzled with a honey Dijon cream sauce and served with mashed potatoes

Steak Rojo
Your choice of a 10 oz. beef Stockyard sirloin or 10 oz. beef flat iron steak char grilled to perfection, served with a roasted red pepper cream sauce and finished with asiago cheese, presented with wild mushroom polenta

Scallops Insalata
Dry packed deep sea scallops pan seared with a granola crust, presented over fresh mixed greens with dried cranberries, apples, walnuts, onions and feta cheese served with an apple cranberry vinaigrette and finished with banana bread croutons

Shrimp Santa Fe
Black tiger jumbo shrimp sautéed with chorizo sausage and sweet corn, served with Mexicali rice and avocado butter

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Friday, June 21, 2013

Friday Features June 21


Java Flat Iron        
10 oz.  coffee encrusted flat iron steak char grilled to order, presented with a wild mushroom red wine sauce and blue cheese mashed potatoes

Scallops Athens                                                                  
Dry packed deep sea scallops sautéed with kalamata olives and sun dried tomatoes; served over pasta in a pesto cream sauce

Wild Mushroom Shrimp                                                                           
Jumbo shrimp pan seared, served over creamy wild mushroom polenta with Dijon cream sauce  
    
Walleye                                                                           
Fresh walleye pan seared, served over rice pilaf with black bean corn relish and avocado butter
 
Lecce Chicken     
Boneless chicken breast pan seared with roasted red peppers, artichoke hearts, prosciutto and peas tossed with pasta in a sherry pan sauce

Fresh Broiled Haddock                                                                                                                                                  1
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                        
Breaded or beer battered haddock

Thursday, June 20, 2013

Dinner Features June 20



 Blackened Steel Head Trout                                    
Blackened Steel Head Trout served over wild rice with a honey lemon reduction.

Cornish Game Hen                  
Cornish Game Hen with a creamy sundried tomato polenta and a pesto sauce.

Clams Piccata                                       
Sautéed Little neck clams over linguine pasta with a Piccata sauce.

Beef Stockyard                                                                                                                                            
10 oz. beef Stockyard char grilled to order, topped with a Beaujolais red wine-wild mushroom sauce, served with bleu cheese scalloped potatoes

Sea Scallop Salad                                 
Pan-seared sea scallops over mixed greens with tomatoes, cucumbers, artichokes and mushrooms, served with a cranberry-pineapple relish.

Horseradish Chicken                        
Pan seared Horseradish crusted chicken breast with a Dijon cream sauce and mashed potatoes.


Shrimp French                                          
Sautéed shrimp French tossed with spinach and linguine pasta, sprinkled with asiago cheese.

Fresh Broiled Haddock                                  
Fresh Haddock filet broiled with lemon pepper butter