Thursday, August 29, 2013

Dinner Features August 29


Appetizer:
Artichoke French:                    
Egg battered Artichoke hearts sautéed in a lemon-sherry sauce.

Entrees:
Chicken French                                    
Sautéed egg battered chicken breast in a lemon-sherry wine sauce over a bed of sautéed fresh spinach.

Chicken with South West Mac & Cheese                      
Pan-seared chicken breast served with a salsa, tomato mac & cheese.

A1 Tabasco Sirloin Medallion                                                                                                                 
Twin 3 oz. beef sirloin medallions char grilled to order, over rice pilaf topped with
an A1 Tabasco sauce.  

Catch of the Day – Marlin Filet                                                                                        
Fresh marlin filet pan seared over wild rice topped with pepperoncini and a roasted red pepper scampi sauce. 

Burgundy Sea Scallop Pasta                                    
Sautéed deep sea scallops with asparagus, sun-dried tomatoes and mushrooms in a burgundy red wine sauce over pasta.

Cajun Tiger Shrimp Salad                                            
Pan-seared Cajun seasoned Black tiger jumbo shrimp over field greens with tomatoes, cucumbers, red onions and cheddar cheese, served with your choice of dressing.    

Fresh Broiled Haddock                                                   
Fresh Haddock filet broiled with lemon pepper butter

Wednesday, August 28, 2013

Dinner Features for Wednesday August 28th


Appetizer:
Southwestern Macaroni and Cheese:
Elbow macaroni baked with cheddar cheese and salsa with a panko breadcrumb topping

Entrees:
Buffalo Chicken Casserole
Chicken combined with diced potatoes, bacon, tomatoes, scallions, cheddar cheese and buffalo sauce baked to golden perfection and topped with sour cream
 
Sweet and Sour Chicken
Boneless chicken breast sautéed with broccoli, onions, mushrooms and roasted red peppers, tossed in wild rice and sweet and sour sauce

Curry Sirloin Medallions
Twin 3 oz. beef sirloin medallions char grilled to order and topped with a curry cream sauce, served with a twice baked potato  

Garlic Lemon Pepper Marlin
Fresh marlin filet pan seared with lemon pepper seasonings, topped with garlic butter and served over rice pilaf

Scallop Salad
Dry packed deep sea scallops pan seared and served over fresh mixed greens with sautéed peppers and onions, fresh mushrooms and feta cheese, served with dressing of your choice

Spicy Shrimp & Clams
Black tiger jumbo shrimp sautéed with chopped clams, crushed red pepper, scallions and onions in a sherry wine sauce, served over pasta    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, August 27, 2013

Dinner Features for Tuesday August 27th


Mediterranean Marlin
Fresh marlin filet broiled in our Greek dressing and served over wild rice with sautéed spinach, feta and sun dried tomatoes

Scallops Florentine
Dry packed deep scallops pan seared with spinach and tomatoes tossed with pasta in a white wine garlic cream sauce

Sweet and Sour Shrimp
Black tiger jumbo shrimp pan seared with fresh pineapple, mushrooms, peppers and onions with sweet and sour sauce, served over rice pilaf

Santa Fe Steak Salad
Twin beef sirloin medallions char grilled with tex-mex spices, served over fresh romaine and tossed in salsa ranch dressing with cheddar cheese, a black bean corn salsa, scallions and crispy tortilla strips

Chicken Chèvre
Boneless chicken breast pan seared with cherry tomatoes, caramelized onions and garlic tossed with pasta and topped with fresh goat cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, August 24, 2013

Dinner Features for Saturday August 24th


Appetizer:
Crab Ravioli:                             
Egg pasta stuffed with blue swimmer crab, sun dried tomatoes, mozzarella and ricotta cheese topped with a homemade marinara and mozzarella cheese   -four per order

Entrees:
Spicy Scallops and Clams
Dry packed deep sea scallops sautéed with chopped clams, crushed red pepper, scallions and onions in a sherry wine sauce, served over pasta     

Shrimp Burgundy
Black tiger jumbo shrimp pan seared with asparagus, sun dried tomatoes and mushrooms in a burgundy wine sauce, served with a side of butter herb smashed potatoes  

Filet of Sirloin
7 oz. beef sirloin filet char grilled to perfection and topped with sautéed mushrooms, served with pesto mashed potatoes

Pineapple Blue Marlin
Fresh, chef trimmed blue marlin, rubbed with Caribbean jerk spices and sautéed with pineapples and blueberries, topped with a pineapple white wine sauce and served over rice pilaf

Cajun Salmon Florentine
Fresh salmon filet pan seared with Cajun spices, presented over sautéed spinach and topped with a black bean corn relish

Chicken Barbeque Sandwich Deluxe
Boneless grilled chicken breast topped with barbeque pulled pork and cheddar cheese, served on a hard roll with lettuce, tomatoes, onions and a side of beer battered fries

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Thursday, August 22, 2013

Dinner Features August 22


Appetizer:
Crab Ravioli:                
Egg pasta stuffed with blue swimmer crab, sun dried tomatoes, mozzarella and ricotta cheese topped with a blush-spinach sauce and asiago cheese  - four per order

Entrees:
Blue Cheese Chicken Salad                    
Grilled chicken breast over an iceburg wedge, topped with blue cheese, crumble blue cheese and bacon.

Avocado Lime Chicken                   
Pan-seared chicken breast over dirty rice topped with an avocado-lime butter.


Bistro Sirloin Medallions                                                                                                                        
Twin 3 oz. beef sirloin medallions char grilled to order, topped with a horseradish, Dijon, worcestershire sauce, served with a side of bacon cheddar mashed potatoes.   

Buerre Blanc Ahi Tuna                                     
6 oz. ahi tuna steak pan seared to order, over fresh sautéed spinach, topped with a garlic-tomato beurre blanc.

Summer Sea Scallop Salad                                   
Pan-seared deep sea scallops over field greens with walnuts, strawberries and craisins, with a side of orange soy sesame dressing.   

BBQ Marinara Shrimp                                            
Sautéed Black tiger jumbo shrimp with tomatoes, onions and scallions, tossed in a BBQ Marinara sauce over pasta.

Fresh Broiled Haddock                                                  
Fresh Haddock filet broiled with lemon pepper butter



Wednesday, August 21, 2013

Dinner Features for Wednesday August 21st


Appetizer:
Crab Ravioli:
Egg pasta stuffed with blue swimmer crab, sun dried tomatoes, mozzarella and ricotta cheese topped with a blush sauce and asiago cheese   -four per order

Entrees:
Chicken Roma
Boneless chicken breast sautéed with bell peppers, onions and shallots, tossed with pasta in a homemade red sauce

Bistro Sirloin Medallions
Twin 3 oz. beef sirloin medallions char grilled to order and topped with goat cheese and a balsamic glaze, served with a twice baked potato   

Avocado Lime Ahi Tuna
6 oz. ahi tuna steak pan seared to order, topped with avocado lime butter and served over sautéed baby spinach

Scallops Vino
Dry packed deep sea scallops sautéed with mushrooms, artichokes and capers in a lemon white wine sauce, served over pasta

Orange Shrimp Salad
Black tiger jumbo shrimp char grilled and served over mixed greens with oranges, dried cranberries, walnuts and crispy tortilla strips served with a side of orange soy sesame dressing

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, August 20, 2013

Dinner Features for Tuesday August 20th


Appetizer:
Crab Cake Appetizer:
Lump crab meat mixed with herbs and seasonings, served on a bed of arugula with a zesty remoulade

Entrees:
Puff Pastry Chicken Pot Pie
Diced chicken in a rich gravy with carrots, peas, celery and onions baked with a puff pastry topping and served with salad

Basil Cream Scallops
Dry packed deep scallops pan seared with tomatoes, garlic and basil tossed with pasta in cream sauce

 Shrimp Arugula Salad
Black tiger jumbo shrimp char grilled with a tangy lemon vinaigrette tossed with arugula, apples, walnuts and fresh goat cheese

Grilled Sirloin Medallions
Twin sirloin beef medallions char grilled to order and topped with red wine sauce and crispy shallots, served with mashed potatoes

Wild Mushroom Ahi
6 oz. ahi tuna steak pan seared with a wild mushroom and panko crust, topped with a sherry cream sauce and served with asparagus spears and mashed potatoes

Sweet and Sour Chicken
Boneless chicken breast pan seared with fresh pineapple, peppers and onions with sweet and sour sauce, served over rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Saturday, August 17, 2013

Dinner Features for Saturday August 17th


Appetizer:
Steamed Clams
Ten Littleneck clams steamed in a sherry sauce with onions, scallions, basil and crushed red pepper

Entrees:
Scallops Lafayette
Dry packed deep sea scallops pan seared and served over pasta in a creamy Cajun sauce   

Shrimp Summer Salad
Black tiger jumbo shrimp pan seared and served over fresh mixed greens with sautéed mushrooms, peppers and onions served with your choice of dressing  

Bleu Bacon Beef Stockyard
10 oz. beef stockyard sirloin char grilled to order and topped with crumbly bleu cheese and bacon, served with cheddar mashed potatoes

Pan Seared Scarlet Snapper
Fresh scarlet snapper filet pan seared, topped with a tomato beurre blanc and served over wild rice

Sesame Orange Salmon Florentine
Fresh salmon filet pan seared with a sesame crust, topped with an orange liqueur glaze and presented over sautéed spinach

Guinness ® Chicken with Wild Mushrooms
Boneless chicken breast sautéed with cherry tomatoes and onions in a Guinness ® wild mushroom sauce, served over pasta

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Friday, August 16, 2013

Dinner Features August 16


Guinness Stockyard         
10 oz. coffee encrusted stockyard sirloin steak seared to order topped with Guinness wild mushrooms sauce and a side of mashed potatoes

Aegean Salmon                                                                           
Pan seared salmon filet topped with a tomato, artichoke feta salsa over sautéed spinach

Sherry Scallops                                                                          
Dry packed deep sea scallops sautéed with red onions, artichoke hearts and tomatoes in a lemon sherry sauce over pasta

Cajun Shrimp                                                                           
Cajun broiled jumbo shrimp served atop rice pilaf with spinach

Italian Snapper                                                                           
Italian breaded snapper served over wild rice topped with homemade red sauce

Chicken Marinara                         
Boneless chicken breast sautéed with zucchini, yellow squash and artichoke hearts tossed with homemade marinara and served over pasta

Fruit & Chicken Salad                                                             
Marinated char grilled chicken breast, served over field greens topped with blueberries, pineapple, strawberries and a side of orange brandy liqueor dressing

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                       
Breaded or beer battered haddock