Friday Features March 28

Fish Fry         

Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Grilled Stockyard                                                     

Grilled Herb rubbed 10oz beef Stockyard served on bruschetta bread topped with caramelized onions over a roasted red pepper sauce with roasted garlic mashed potato.  

Scallops & Crabmeat A la Romana Alfredo                 

Sautéed Sea Scallops with mushrooms, artichoke hearts, kalamata olives, broccoli and crabmeat in a light Alfredo sauce, over pasta.

Tarragon Shrimp                                

Jumbo tiger shrimp sautéed with red sweet peppers, green peppers, yellow squash and fresh spinach in a white wine Tarragon Dijon sauce over rice.

Pan Seared Mahi-Mahi     

Pan-seared Mahi-Mahi with a pineapple-basil salsa and wild rice.

Broiled Wild Striped Sea Bass               

Fresh broiled Sea Bass over asparagus spears and rice, topped with a scampi sauce.

Wild Mushroom Montreal Chicken                  

Pan seared Montreal seasoned chicken breast served with wild mushrooms and onions in a Burgundy sauce over mashed potatoes finished with scallions.

Chicken du Chef               

Boneless chicken breast sautéed with mushrooms, tomatoes and escarole in a lemon garlic sherry sauce tossed with pasta, finished with asiago cheese.

Fish Fry         

Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter