Tuesday, April 30, 2013

Dinner Features April 30th


Entrees
Clams Paella                                                1
Little neck clams steamed in a white garlic sauce with chorizo sausage, tomatoes, asparagus, red and green onions served over orzo pasta

Grilled Flat Iron Steak                                                            
9 oz. beef flat iron steak char grilled to order, topped with a sherry cream sauce and crispy red onions, served with a twice baked potato

Basil Seared Scallops                                  
Dry packed deep sea scallops pan seared with fresh basil and served with a creamy wild mushroom polenta, finished with a tomato beurre blanc

Blackened Shrimp Salad                                          
Black tiger jumbo shrimp pan seared with blackening spices and presented over field greens with strawberries, blueberries and jícama served with your choice of dressing

Herb Crusted Chicken                   
Boneless chicken breast pan seared with an herb crust and topped with a black bean corn relish, served over rice pilaf  

Fresh Broiled Haddock                                         
         Fresh Haddock filet broiled with lemon pepper butter

Friday, April 26, 2013

Dinner Features April 26th


Entrees:

Stockyard Steak        
10 oz. house seasoned stockyard sirloin steak char grilled to order, served with roasted red pepper mushroom gravy and a twice baked potato

Grilled Snapper                                                                                                                                   
Snapper filet char grilled, served with roasted carrot puree and apple chutney

 Scallops Florentine                                                                          
Dry packed deep sea scallops pan seared with sweet peppers, served with creamed spinach

Shrimp du Chef                                                                             
Jumbo shrimp pan seared with brussel sprouts served with pasta and sauce choron
    
Pan Fried Tilapia                                                                             
Cajun crusted tilapia filet pan fried, presented over rice pilaf with a fresh jalapeño black bean corn relish
 
Clams du Mohr                                                                          
Little neck sea sea clams tossed with chorizo sausage, herbs and tomatoes in a white wine pan sauce with pasta

Chicken au Gratin                      
Boneless chicken breast sautéed with walnuts, apple, garlic and onion served with blue cheese potato au gratin

Fresh Broiled Haddock                                                                                                                                                 
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                       
Breaded or beer battered haddock



Beer Flights:
Try our new beer flights. Each flight consists of four different types of beer for you to sample. Feel free to mix and match- 

Taste of New York                                                                          
Featuring Rohrbach’s Scotch Ale; Brooklyn Brewery Brooklyn Lager; Blue Point Brewery Spring Fling Copper Ale and Three Heads Brewing The Kind IPA

Around the World                                                                           
Featuring Guinness Draught; Spaten Premium Lager; Shock Top Belgian Style Ale and Three Heads Brewing The Kind IPA 

Wednesday, April 24, 2013

Dinner Features April 24th


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

Entrees:
Pan Seared Tuna                                                                        
Fresh ahi grade tuna steak pan seared to order and served with a pineapple avocado relish and a baked potato  

Wild Mushroom Scallops                              
Dry packed deep sea scallops pan seared with a wild mushroom ragout and served over rice pilaf

Cowboy Stockyard Sirloin   
Ten ounce beef stockyard sirloin char grilled with a Cajun coffee dry rub and served with a twice baked potato

Shrimp Concassé                                           
Black tiger jumbo shrimp sautéed with tomatoes, basil, balsamic and olive oil served over linguine

Chicken Santa Fe                
Boneless chicken breast pan seared and served with a black bean corn relish over rice pilaf

Fresh Broiled Haddock                                      
Fresh Haddock filet broiled with lemon pepper butter

Saturday, April 20, 2013

Dinner Features April 20th


Entrees:
Potato Crusted Salmon
Fresh salmon filet pan seared with a potato crust and topped with pesto cream

Mango Scallops                                   
Dry packed deep sea scallops pan seared with mango, cranberry and roasted red peppers finished with a brandy sauce

Peppercorn Beef Burgundy   
Twin beef sirloin medallions char grilled with cracked peppercorns and topped with a burgundy sauce, served with a twice baked potato  

Blackened Shrimp                                   
Black tiger jumbo shrimp sautéed with blackening spices and topped with a lemon beurre blanc, served with asparagus spears and wild rice  

Dijon Horseradish Chicken                   
Boneless chicken breast pan seared with a horseradish crust and topped with a Dijon cream sauce, served with broccoli and rice pilaf  

Fresh Broiled Haddock                                         
Fresh Haddock filet broiled with lemon pepper butter


Beer Flights:
Try our new beer flights. Each flight consists of four different types of beer for you to sample, Feel free to mix and match- 

Taste of New York                                    
Featuring Rohrbach’s Scotch Ale; Brooklyn Brewery Brooklyn Lager; Blue Point Brewery Spring Fling Copper Ale and Three Heads Brewing The Kind IPA

Around the World                                 
Featuring Guinness Draught; Spaten Premium Lager; Shock Top Belgian Style Ale and Three Heads Brewing The Kind IPA

Friday, April 19, 2013

Dinner Features April 19th


Entrees:

Wild Mushroom Stockyard        
10 oz. Montréal seasoned stockyard sirloin steak char grilled to order topped with garlic sherry shiitake and portobello mushrooms and melted asiago cheese. Served with a twice baked potato

Blackened Scallops                                                                    
Dry packed Cajun seasoned deep sea scallops pan seared served with citrus beurre blanc and a rosemary potato cake

April Showers Salmon                                                                                                                          
Salmon filet lightly marinated and char grilled, served over asparagus spears with fresh melon relish

Shrimp du Chef                                                                            
Pan-seared Jumbo shrimp, presented on a bed of rice pilaf with a black bean pineapple relish
    
Garlic Curry Ahi                                                                             
6 ounce Ahi tuna steak char pan seared to order with a garlic curry crust served with wild rice and pesto aioli
   
Chicken Napoleon                      
Boneless herb crusted chicken breast pan seared to golden perfection, layered with  prosciutto, fresh mozzarella and roasted red peppers; finished with a drizzle of chilled cucumber cream

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                            \
Breaded or beer battered haddock

Thursday, April 18, 2013

Dinner Features April 18th


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

Entrees:
Pan-Seared Salmon                                                         
Pan-seared Salmon filet with a chilled black-bean & pineapple relish, served with fresh asparagus spears.

Spring Sea Scallops                             
Deep sea scallops sautéed with apples, craisins and onions, presented with grilled asparagus and a sherry glaze.

Beef Sirloin Medallions   
Grilled & seasoned twin 3 oz. sirloin medallions, served with a tomato Bruschetta and a chilled cucumber cream sauce, with a twice baked potato.

Shrimp du Chef                                          
Sautéed black tiger jumbo shrimp with prosciutto ham and scallions, served with a lemon parmesan orzo pasta.

Mustang Chicken                  
Pan-seared spicy horseradish crusted chicken breast with a Dijon mustard cream sauce and rice pilaf.    

Chicken Fresca     
Sautéed pecan crusted chicken breast with rice pilaf and a chilled basil-melon salsa .    

Fresh Broiled Haddock                                         
        Fresh Haddock filet broiled with lemon pepper butter

Wednesday, April 17, 2013

Dinner Features April 17


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

Entrees:
Grilled Salmon                                                               
Grilled Salmon with wild rice, sautéed tomatoes, garlic, asparagus and a pesto aioli.

Spring Sea Scallops                                
Dry packed deep sea scallops pan seared in a lemon butter dill sauce, over a cold cucumber, cherry tomato, orzo pasta salad.

Sherry Herb Sirloin   
Twin 3 oz. sirloin medallions char grilled to order topped with an herb mushroom onion sherry sauce, accompanied by a twice baked potato

Grilled Shrimp Salad                                 
Black tiger jumbo shrimp marinated in Greek dressing and char grilled, served on a bed of spring mix with cherry tomatoes, cucumbers and feta cheese tossed with a house made red wine vinaigrette

Pecan Panko Crusted Chicken                  
Chicken breast pan seared with a panko crust, topped with a raspberry sauce, served with mashed potatoes and asparagus spears.    

Chicken with blue cheese pesto                                               
Sautéed chicken breast with prosciutto ham, mushrooms and garlic in a blue cheese pesto with orzo pasta .    

Fresh Broiled Haddock                                         
         Fresh Haddock filet broiled with lemon pepper butter