Friday, January 31, 2014

Friday Dinner Features1/31

Entrees:
Stockyard Braciole                                                                  
10 oz. stockyard sirloin steak stuffed with spinach, tomatoes and herbs, pan seared and roasted to order, presented over mashed potatoes hunters mushroom sauce

Guinness BBQ Scallops  
Herb crusted dry packed deep sea scallops pan seared with tomatoes, sweet peppers and onions served over rice pilaf with Guinness BBQ sauce

Lemon Herb Mahi                
Fresh chef trimmed mahi mahi rubbed with lemon and fresh herb and char grilled served with apple walnut rice and balsamic glaze

Peppercorn Ahi     
Sushi grade tuna steak char grilled with a peppercorn crust, served with brussel sprouts and caramelized onion, finished with olive tapenade and kefalotyri cheese

Shrimp Primavera                          
Tiger shrimp sautéed with, mahi and chopped clams with a basil mirepoix tossed with pasta in chili pepper marinara finished with a dusting of asiago cheese 

Brussel Sprout Chicken                  
Boneless chicken breast sautéed with brussel sprouts, bacon and onions tossed with pasta in garlic butter sauce finished with asiago cheese

Dijon Chicken                 
Boneless chicken breast pan seared with zucchini and artichoke hearts, served over asparagus spears with a Dijon cream sauce

Fish Fry         
Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Thursday, January 30, 2014

January 30 Dinner Features

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

Entrees:
Grilled Beef Stockyard                                                      
Seasoned and grilled 10oz beef Stockyard presented with Chablis steamed spinach, tomato and asiago cheese, with a twice baked potato.

Garlic Butter Sea Scallops                                                    
Sautéed sea scallops with mushrooms, sprouts and pasta, tossed in a garlic butter sauce, topped with scallions.

Caribbean Tiger Shrimp                                                                   
Black Tiger jumbo shrimp pan seared with pineapple, onions and roasted red peppers over rice pilaf, with a lime-tomato sauce.

Panko Crusted Ahi Tuna                                                                        
Pan seared panko crusted 6 oz. sushi grade tuna steak served with a blend of peppers, onions
and carrots, over white rice with a tomato-chili sauce.

Guinness BBQ Chicken                                                                     
Sautéed chicken breast with braised cabbage, apples, sweet peppers and mashed potatoes, served with a Guinness BBQ sauce.  

Asparagus Brie Chicken                                                             
Grilled chicken breast, brie cheese, fresh asparagus spears wrapped with bacon, presented with
rice pilaf and a French onion reduction.

Fresh Broiled Haddock                                                                   

Fresh Haddock filet broiled with lemon pepper butter

Wednesday, January 29, 2014

Dinner Features for Wednesday January 29th


Appetizer:
Saganaki
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita
Entrees:
Beef ala Bourguignonne
Beef tenderloin tips pan seared with mushrooms in a rich red wine gravy, served with mashed potatoes

Shishkabob
Marinated Beef Tenderloin with peppers, onions, tomatoes and mushrooms grilled to order and served over rice pilaf with a Greek salad

Lemon Scallops
Dry packed deep sea scallops pan seared with lemon, fresh spinach, mushrooms, artichokes and garlic in a white wine pan sauce, tossed with whole wheat pasta and finished with asiago cheese 

Firecracker Shrimp
Black Tiger jumbo shrimp pan seared in a panko crust with fresh pineapple, roasted red peppers and onions tossed in a sweet and spicy chili sauce, served over rice

Thai Peanut Ahi Tuna
6 oz. sushi grade tuna steak pan seared with carrots, peppers and onions in a Thai peanut sauce, served with white rice 

Chicken Enchiladas
Boneless chicken breast pan seared with Mexican seasonings, tomatoes, peppers and onions, wrapped in a flour tortilla and baked with cheddar cheese and mole sauce, served with dirty rice and finished with avocado ranch and sour cream

Chicken Cordon Bleu
Boneless chicken breast pan seared in a panko crust topped with melted Swiss cheese and sliced ham, finished with a Dijon white wine cream sauce and served with asparagus and mashed potatoes

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Sunday, January 26, 2014

Dinner Features for Sunday January 26th


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

Entrees:
Baked Salmon
Fresh, chef trimmed salmon filet pan seared and baked to perfection, served with potato pancake and apple chutney

Stockyard Mole
1o ounce beef stockyard seasoned and char grilled, presented with black bean and tomato wild rice and sauce mole

Firecracker Scallops
Dry packed deep sea scallops pan seared with bacon, apples and portobello mushrooms, tossed with pasta in a horseradish cream sauce finished with asiago cheese

Fusion Shrimp
Black tiger jumbo shrimp sautéed with almond roasted brussel sprouts and served over rice pilaf with tahini yogurt sauce  

Thai Ahi
6 oz. sushi grade  ahi tuna steak grilled to order presented with a sautéed vegetable medley and Thai peanut sauce

Herb Chicken
Boneless chicken breast pan seared with an herb crust topped with brie cheese and spicy onion tomato jam with a side of asparagus spears

Basil & Sweet Pepper Chicken
Boneless chicken breast sautéed with basil and sweet peppers tossed with whole wheat pasta in a Dijon cream sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, January 25, 2014

Dinner Features for Saturday January 25th


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

Entrees:
Potato Crusted Salmon
Fresh salmon filet pan seared with a potato crust served with a Dijon cream sauce and asparagus

Apple Brie Stockyard Sirloin
1o ounce beef stockyard sirloin char grilled with apples and brie cheese, served with sautéed spinach and a twice baked potato

Scallops Marinara
Dry packed deep sea scallops pan seared with fresh spinach, mushrooms, bell peppers and garlic in a white wine marinara sauce, tossed with pasta

Lemon Shrimp
Black tiger jumbo shrimp pan seared with fresh spinach, mushrooms and roasted red peppers in a lemon beurre blanc sauce, served with mashed potatoes

Rustic Tuna
6 oz. sushi grade tuna steak grilled to order and presented over whole wheat pasta with a spicy tomato jam and caramelized onions, finished with asiago cheese

Thai Peanut Chicken
Boneless chicken breast pan seared with mushrooms, carrots, peppers and onions with a thai peanut soy sauce, served over rice

Panko Crusted Country Chicken
Boneless chicken breast pan seared with a panko crust served with mashed potatoes, brussel sprouts and a southern cream gravy

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Wednesday, January 22, 2014

Dinner Features for Wednesday January 22nd


 

Appetizer:
Saganaki
A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita
Entrees:
Grilled Sirloin Medallions
Twin 3 ounce beef sirloin medallions char grilled to order, served with a mushroom red wine butter sauce, asparagus spears and mashed potatoes

Scallops Primavera
Dry packed deep sea scallops pan seared with carrots, asparagus, cauliflower, onion and garlic in a white wine cream sauce, tossed with pasta

Lemon Shrimp
Black tiger jumbo shrimp pan seared with fresh spinach, mushrooms and roasted red peppers in a beurre blanc sauce, served with mashed potatoes

Fish Tacos
6 oz. sushi grade tuna steak pan seared with Mexican seasonings served in flour tortillas with lettuce, cheddar cheese, avocado and pico de gallo with a side of dirty rice

Tuscan Chicken
Boneless chicken breast pan seared with roasted garlic, caramelized onions and roasted tomatoes in a white wine pan sauce tossed with pasta and drizzled with balsamic glaze

Potato Crusted Chicken
Boneless chicken breast pan seared with a crispy potato crust served with a cheddar cream sauce, broccoli and mashed potatoes

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, January 21, 2014

Dinner Features for Tuesday January 21st


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

Entrees
Brie & Mushroom Stockyard
Lightly seasoned stockyard steak char grilled to order, topped with melted brie cheese, roasted portobello and button mushrooms served over mashed potatoes

Tuscan Scallops
Dry packed deep sea scallops pan seared with roasted garlic, caramelized onions and roasted tomatoes tossed with whole wheat pasta in a white wine asiago pan sauce and drizzled with balsamic glaze 

Thai Peanut Shrimp
Jumbo shrimp pan seared with mushrooms and broccoli in a soy scallions peanut sauce served over white bean thread noodle

Grilled Lemon Ahi
6 oz. sushi grade tuna steak char grilled to order, served with wild rice, sautéed spinach and artichoke hearts topped with a lemon wine butter sauce

Tex Mex Chicken
Boneless chicken breast pan seared with Mexican seasonings, peppers and onions served over dirty rice and finished with avocado ranch and scallions

Panko Chicken
Panko encrusted chicken breast pan seared with roasted brussel sprouts and bacon served over mashed potatoes with fresh thyme cream gravy 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, January 19, 2014

Dinner Features for Sunday January 19th


Tex-Mex  Stockyard
Tex-mex dry rubbed 10 oz. stockyard sirloin steak char grilled to order, served over dirty rice with peppers and onions finished with avocado ranch and scallions

Rustic Scallops
Dry packed deep sea scallops pan seared with garlic, mushrooms, artichoke hearts and spinach tossed with whole wheat pasta in marinara pan sauce finished with asiago cheese

Ginger Shrimp
Jumbo shrimp pan seared with broccoli and mushrooms served over rice pilaf with an orange ginger sauce

Wild Mushroom Ahi
Panko encrusted ahi tuna steak pan seared to order with shitake and portobello mushrooms served over mashed potatoes with a Dijon wine sauce.

Chicken Primavera
Chicken breast pan seared with a garlic parmesan white wine cream sauce with peas, carrots, onions and cauliflower tossed with pasta

Lemon Pepper Chicken
Lemon zest, pepper and panko breaded chicken pan seared with sautéed spinach, served with wild rice and lemon wine cream sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Wednesday, January 15, 2014

Dinner Features for Wednesday January 15th


Scallops Vino
Dry packed deep sea scallops pan seared with roasted tomatoes and white wine, tossed with pasta and baked with panko butter crumbs

Marinated Flank Steak
Tender flank steak marinated with a Guinness ® and garlic au jus, seared to order and paired with mashed potatoes and a smoked Gouda horseradish cream

Herb Marinara Chicken
Boneless chicken breast pan seared with sausage, mushrooms, peppers and onions with an herb marinara sauce, presented with cheddar polenta 

Lemon Poppy Shrimp
Black tiger jumbo shrimp sautéed with a blend of brussel sprouts, carrots, celery, onion and garlic tossed with pasta and lemon poppy seed butter  

Pesto Ahi Tuna
Fresh ahi grade tuna lightly seasoned and grilled to order, finished with pesto and feta cheese and served with sautéed vegetables

Sherry Chicken
Boneless chicken breast pan seared with broccoli, artichokes and radicchio tossed with whole wheat pasta in a lemon sherry sauce and finished with asiago cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, January 14, 2014

Dinner Features for Tuesday January 14th


Lemon Garlic Scallops
Dry packed deep sea scallops rubbed with lemon garlic butter and grilled, served over wild rice with a summer squash medley   

Grilled Barbeque Stockyard
10oz. beef stockyard sirloin steak char grilled to perfection, topped with root beer barbeque sauce and garnished with an onion ring, served with corn scallion home fries 

Frutti di Mare
3 oz. grilled salmon filet topped with gorgonzola cream sauce served with mashed potatoes paired with  a grilled shrimp & cherry tomato skewer finished with a balsamic glaze drizzle and served over sautéed spinach, finished with fresh basil and asiago cheese 

Santa Fe Shrimp Salad
Black tiger jumbo shrimp pan seared with crushed tortilla and presented over fresh spring mix with pico de gallo, corn, cheddar cheese and a roasted red pepper avocado ranch dressing

Lemon Pepper Ahi Tuna
Fresh ahi grade tuna steak encrusted with panko breadcrumbs, lemon zest and pepper, pan seared to order, topped with a lemon cream sauce and presented over sautéed spinach with mashed potatoes  

Tuscan Chicken
Boneless chicken breast pan seared with Italian sausage, garlic and roasted tomatoes with white wine, tossed with whole wheat pasta and finished with fresh basil and parmesan cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter