Friday, October 31, 2014

Dinner Features October 31

Scallops Crema di aglio Arrostito   
Deep sea scallops pan seared with mixed vegetables tossed with pasta in a light roasted garlic cream sauce

Grilled Stockyard               
10oz. stockyard sirloin steak char grilled to order; served topped with brie cheese and cranberry rosemary almond compote served with a twice baked potato

Grilled Swordfish                                
Marinated swordfish filet char grilled presented with roasted brussel sprouts and roasted red peppers finished with parmesan butter

Herb Crusted Shrimp  
Jumbo herb crusted shrimp pan seared with cherry tomatoes, artichoke hearts and scallions served with mashed potatoes finished with roasted red pepper sauce

Boris’ Chicken    
Organic boneless chicken breast sautéed with asparagus, fresh rosemary and cheddar cheese curds served with pasta in lemon wine sauce

Cape Cod Cajun Mussels   
Dozen Cape Cod mussels steamed with chorizo sausage and tomatoes in garlic wine sauce served with garlic bread, finished with herb bread crumbs.

Butternut Chicken    
Organic boneless chicken breast sautéed and tossed with pasta, scallions in butter nut squash cream sauce.

Fish Fry    
Breaded or beer battered haddock

Fresh Broiled Haddock     

Fresh Haddock filet broiled with lemon pepper butter

Wednesday, October 29, 2014

Dinner Features for October 29th

Homemade Pastichio
The Greek version of macaroni and cheese – Bucatini pasta, seasoned ground turkey and pecorino baked in a creamy béchamel sauce, served with a Greek salad
Chipotle Stockyard Steak
Beef stockyard sirloin char grilled to order, topped with melted jack cheese and a chipotle portobello sauce, served with rosemary smashed potatoes   
Scallops Primavera Alfredo
Deep sea scallops sautéed with mushrooms and mixed garden vegetables, tossed with pasta in a roasted red pepper Alfredo sauce
Mahi Mahi Fresca
Fresh Mahi Mahi filet pan seared and topped with a citrus orange cucumber relish, served over asparagus
Lemon Garlic Shrimp
Jumbo shrimp sautéed with mushrooms, broccoli and red bell peppers in a lemon basil garlic wine sauce, served over pasta and finished with asiago cheese
Tarragon Caper Salmon
Broiled salmon filet drizzled with a tarragon caper cream sauce and served with asparagus and rice
Sesame Orange Ginger Chicken Stir Fry
Organic boneless chicken breast sautéed with shiitake mushrooms and a mixed vegetable medley in a sesame orange ginger teriyaki sauce, served over rice pilaf
Homemade Jalapeño Macaroni & Cheese
Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, October 28, 2014

Dinner Features for October 28th

Beef Teriyaki
Twin 3 ounce beef sirloin medallions char grilled to order, topped with a sesame mushroom teriyaki glaze and presented over rice pilaf

 
Scallops Angelina
Deep sea scallops broiled in Marsala wine with garlic, tomatoes and melted mozzarella cheese served with a side of rice pilaf

 
Mahi Mahi Fresca
Fresh broiled Mahi Mahi filet topped with a citrus orange basil relish, served with rice pilaf and asparagus

 
Shrimp & Garlic Primavera
Black tiger jumbo shrimp sautéed with mushrooms and mixed garden vegetables in a garlic sherry wine sauce, served over pasta

 
Stuffed Salmon
Broiled salmon filet stuffed with spinach, artichokes and sun dried tomatoes served over pasta tossed in a rosemary roasted red pepper sauce

 
Chicken Tele Verde
Organic boneless chicken breast sautéed with chorizo sausage, mushrooms, zucchini and spinach tossed with pasta in a light Alfredo sauce

 
Herb Crust Chicken
Organic herb crusted chicken breast pan seared and topped with tarragon caper hollandaise and served over balsamic roasted asiago asparagus spears

 
Homemade Jalapeño Macaroni & Cheese
Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread

 
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, October 26, 2014

Dinner Features for October 26th

Homemade Pastichio
The Greek version of macaroni and cheese – Bucatini pasta, seasoned ground turkey and pecorino baked in a creamy béchamel sauce, served with a Greek salad.

 
Scallops Scampi
Deep sea scallops pan seared with tomatoes and asparagus tossed with pasta in lemon butter wine sauce

 
Classic Stockyard
Beef Stockyard sirloin steak seasoned and char grilled to order; served with wild mushroom and onion gravy and brie cheese accompanied by a twice baked potato  

 
Caper Salmon
Pan seared salmon filet served with vegetable medley, finished with lemon caper sauce

 
Shrimp Rustica
Black tiger jumbo shrimp sautéed with onions and bacon tossed with pasta in roasted garlic rosemary cream sauce finished with parmesan cheese

 
Organic Chipotle Chicken
Boneless chicken breast sautéed with mushrooms, onions and peppers tossed with pasta in chipotle caper cream sauce

 
Autumn Organic Chicken
Organic herb crusted chicken breast pan seared with sweet peas and butternut squash risotto

 
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Saturday, October 25, 2014

Dinner Features for October 25th

Homemade Pastichio
The Greek version of macaroni and cheese – Bucatini pasta, seasoned ground turkey and pecorino baked in a creamy béchamel sauce, served with a Greek salad

 
Unwrapped Bacon & Scallops
Deep sea scallops sautéed with bacon, zucchini, onions and cherry tomatoes served over rice pilaf  

 
Stockyard Steak with Egg
Beef Stockyard sirloin steak char grilled to perfection and topped with a sunny side up egg and asparagus spears, served with a twice baked potato  

 
Tropical Grilled Mahi Mahi
Fresh grilled mahi mahi topped with a pineapple salsa and served with asparagus spears

 
Roasted Red Pepper Shrimp
Black tiger jumbo shrimp sautéed in a roasted red pepper sauce, served over penne pasta and finished with parmesan cheese  

 
Caper Chicken
Boneless chicken breast sautéed with capers, diced tomatoes and green olives, served with mashed potatoes  

 
Walnut Cream Chicken
Boneless chicken breast sautéed with a mushroom and walnut cream sauce, served with mashed potatoes

 
Mexicali Macaroni & Cheese
Baked fresh herb crusted macaroni pasta mixed with white cheddar cheese and jalapeno peppers

 
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Friday, October 24, 2014

Friday, October 24

Spicy Seafood Stew                
Deep sea scallops, claw crabmeat and chopped clams shimmied with peppers, onions, spinach and tomatoes in a spicy basil tomato sauce

Chipotle Stockyard                
10oz. stockyard sirloin steak char grilled to order served with chipotle portobello sauce and topped with melted Monterey jack cheese; accompanied by a twice baked potato

Pan Seared Salmon                                
Salmon filet pan seared, served over fresh asparagus spears drizzled with a chilled avocado chili sour cream caper sauce

Stuffed Mahi Mahi   
Mahi Mahi filet stuffed with spinach, sun dried tomatoes and artichoke hearts, broiled in lemon juice and Chablis wine; presented atop rice pilaf with cucumber tomato pineapple relish

Shrimp Monte Carlo   
Jumbo Tiger shrimp sautéed with mushrooms, tomatoes, Italian sausage, and zucchini served over pasta in a zesty garlic wine sauce finished with asiago cheese

Chef’s Organic Chicken   
Organic chicken breast sautéed with mushrooms, zucchini, and red sweet peppers in a lemon garlic sauce finished with butternut purée

Homemade Pastichio   
The Greek version of macaroni and cheese – Bucatini pasta, seasoned ground turkey and pecorino baked in a creamy béchamel sauce, served with a Greek salad.

Jalapeno Macaroni & Cheese   
Baked fresh herb crusted macaroni pasta mixed with white cheddar cheese and jalapeno peppers.

Fish Fry      
Breaded or beer battered haddock

Fresh Broiled Haddock       

Fresh Haddock filet broiled with lemon pepper butter

Wednesday, October 22, 2014

Dinner Features for October 22st

Appetizer Feature:
Poutine
Beer battered fries topped with  gravy and cheddar cheese curds


Entrees:
Homemade Pastichio
Greek macaroni and ground turkey baked in a creamy béchamel sauce and seasoned with traditional Greek spices, served with a Greek salad

 
Seafood Newberg
Deep sea scallops, chopped clams and crab sautéed with diced peppers, onions and tomatoes in a sherry cream sauce, serve over rice pilaf with a side of garlic bread   

 
Montréal Grilled Stockyard
Beef stockyard sirloin char grilled with Montréal seasonings and topped with sautéed mushrooms and onions, served with a stuffed baked potato

 
Stuffed Mahi Mahi
Fresh broiled mahi mahi filet stuffed with spinach, artichokes hearts and sun dried tomatoes topped with a basil avocado cream sauce and served over asparagus spears  

 
Shrimp Key West
Black tiger jumbo shrimp sautéed with pineapple, mushrooms, tomatoes and scallions in a garlic white wine citrus sauce, served over pasta

 
Fall Harvest Chicken
Boneless chicken breast sautéed with butternut squash, sweet peas, zucchini, tomatoes and fresh spinach in a garlic basil wine sauce, served over rice pilaf   

 
Southwest Chicken
Boneless chicken breast sautéed with bacon, tomatoes, corn, black beans, peppers and onions in a spicy wine sauce, served over pasta and finished with shredded Jack cheese   

 
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, October 21, 2014

Dinner Features for October 21st


Scallops Carbonara
Deep sea scallops sautéed with bacon, sweet peas, mushrooms and onions in a light Alfredo sauce, tossed with pasta  

Stockyard Augratin
Beef stockyard sirloin char grilled with augratin topping and a portobello mushroom Dijon sauce, served with a stuffed baked potato

Mahi Mahi Mexicali
Broiled mahi mahi filet served over rice pilaf and an avocado cream sauce, finished with a lime black bean corn salsa

Shrimp Ala York
Black tiger jumbo shrimp sautéed with mushroom, spinach, tomatoes and artichoke hearts in a sherry cream sauce, served over pasta and finished with asiago cheese   

Herb Chicken
Boneless chicken breast pan seared with an herb crust, topped with a rosemary tomato bacon cream cheese sauce, served over rice pilaf with asparagus spears  

Chicken Rossa
Boneless chicken breast sautéed with eggplant, artichoke hearts, kalamata olives, mushrooms and tomatoes in a garlic basil marinara sauce, served over pasta and finished with asiago cheese   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, October 19, 2014

Dinner Features for October 19th

Horseradish Scallops
Deep sea scallops pan seared with celery, and herbs served with mashed potatoes in horseradish sherry pan sauce

 
Grilled Stockyard Steak
10 oz. stockyard sirloin steak char grilled to order, served with garlic crostini and bacon blue cheese crostini accompanied by a twice baked potato

 
Mahi Mahi
Herb crusted mahi mahi filet pan seared, served with asparagus spears and balsamic roasted red pepper jam

 
Fettuccini Pescatora
Black tiger jumbo shrimp, chopped clams and Prince Edward Isle mussels pan seared with tomatoes, basil and garlic, served with pasta in a spicy marinara sauce

 
Port Chicken
Boneless chicken breast sautéed with portobello mushrooms, onions and sweet peas; tossed with pasta in garlic wine sauce

 
Curry Chicken
Boneless chicken breast sautéed with carrots, scallions and tomatoes served over rice pilaf with curry butter sauce

 
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, October 18, 2014

Dinner Features for October 18th

         Scallops Angelia
Deep sea scallops broiled in lemon and wine with tomatoes and capers presented over orzo pasta finished with feta cheese

Barbeque Beef Medallions
Twin beef sirloin medallions char grilled with Cajun spices and topped with Kansas City    Barbeque sauce, served with a potato casserole with cheddar, broccoli and bacon

Herb Crusted Ahi
Ahi tuna steak pan seared with an herb crust, served with a savory pecan apple stuffing and finished with a balsamic cranberry glaze

Fettuccini Pescatora
Black tiger jumbo shrimp and Prince Edward Isle mussels pan seared with tomatoes, basil and garlic, served with pasta and a spicy marinara sauce

Chicken Diane
Boneless chicken breast sautéed with mushrooms and onions, served with pasta and a Dijon sherry gravy

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Friday, October 17, 2014

October 17 Dinner Features

Scallops Aglio Mediterrano                   
Deep sea scallops sautéed with artichoke hearts, olives, pepperoncini and eggplant, served over rice pilaf and garlic wine sauce with feta cheese

Grilled Swordfish                 
Seasoned, char grilled swordfish served atop horseradish Dijon orzo

Cajun Grilled Stockyard                                
10oz. cajun seasoned stockyard sirloin steak served with a sauté of black beans, corn, tomatoes and onions served with mashed potatoes with dusting of cheddar cheese 

Herb Crusted Ahi   
Herb crusted ahi tuna steak pan seared served over asparagus spears with strawberry lime salsa

Fall Shrimp   
Jumbo Tiger shrimp pan seared with bacon, scallions and apples, tossed with pasta in a pumpkin sherry sauce

Stuffed Chicken                      
Baked chicken breast filled with pecan bread stuffing; served with cranberry balsamic glaze and mashed potatoes

Escoffier Chicken     
Boneless chicken breast sautéed with onions, tomatoes and asparagus served with pasta in herb butter sauce, finished with asiago cheese

Fish Fry             
Breaded or beer battered haddock

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter