Dinner Features for Sunday March 30th

Wild Mushroom Sea Bass

Fresh sea bass pan seared with herbs and topped with a wild mushroom sherry pan sauce, served with asparagus spears and wild rice

Bistro Grilled Stockyard

10oz. beef stockyard sirloin steak char grilled to order and topped with caramelized onions and asiago cheese, served with a twice baked potato

Spring Scallops

Dry packed deep sea scallops pan seared with garlic, yellow squash, onions, red peppers and sweet peas, tossed with pasta in a white wine pesto sauce with a dusting of asiago cheese

Sun Dried Tomato Shrimp

Black tiger jumbo shrimp pan seared with onions and artichoke hearts tossed with pasta in sun dried tomato pesto and asiago cheese

Garlic Sea bass Skewers

Fresh sea bass on bamboo skewers brushed with garlic butter and char grilled served with garlic mashed potatoes and roasted tomatoes finished with a balsamic glaze                                                                                                                                                                                                

Lemon Ahi

Ahi tuna steak encrusted with a lemon panko breading, pan seared to order with sautéed spinach and artichoke hearts, served atop orzo pasta with a roasted red pepper coulis drizzle

Jamaican Chicken

Boneless chicken breast rubbed with spices then pan seared, served over rice pilaf with pineapple salsa  

Apple Brie Chicken

Boneless chicken breast pan seared with apples, caramelized onions and brie cheese in a sherry pan sauce served over mashed potatoes

 

Dinner Features for Saturday March 29th

Bistro Grilled Stockyard

10oz. beef stockyard sirloin steak char grilled to order and topped with caramelized onions and brie, served with a twice baked potato

Scallops Caprese

Dry packed deep sea scallops pan seared with tomatoes, garlic, fresh mozzarella and fresh basil in a white wine pan sauce, tossed with pasta

Tropical Shrimp

Black tiger jumbo shrimp pan seared with peppers and onions, topped with pineapple salsa and served over rice pilaf

Wild Mushroom Sea Bass

Fresh sea bass pan seared with herbs and topped with a wild mushroom sherry pan sauce, served with asparagus spears and wild rice

Chicken with Greens and Beans

Boneless chicken breast seasoned with garlic and basil, pan seared with escarole and white beans, in a garlic parmesan white wine sauce, served over mashed potatoes

Spring Chicken

Boneless chicken breast pan seared with summer squash, peas, red bell peppers and onions in a pesto white wine sauce, served over orz0 pasta                       

                                                                                                                                                                                                                          

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

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

Dinner Features for Wednesday March 26th

Grilled Stockyard

10oz. beef stockyard sirloin steak char grilled to order and topped with a mushroom tarragon sherry cream sauce, served with asparagus spears and a twice baked potato   

Scallops Apple Brie

Dry packed deep sea scallops pan seared with apples, brie cheese and caramelized onions with a sherry lemon pan sauce, served with mashed potatoes 

Shrimp Tuscany

Black tiger jumbo shrimp pan seared with mushrooms, caramelized onions and sun dried tomato pesto in a white wine pan sauce tossed with whole wheat pasta and finished with asiago cheese

Tropical Mahi Mahi

Fresh mahi mahi filet pan seared with Jamaican spices and topped with pineapple salsa and sliced avocadoes, served over rice pilaf

Chicken Teriyaki

Boneless teriyaki marinated chicken breast char grilled and served over Asian fried rice with mushrooms, onions, cabbage, peas and carrots, finished with a teriyaki glaze

Southwestern Chicken Salad

Boneless chicken breast pan seared with southwestern spices and presented over fresh romaine tossed with salsa ranch and topped with cheddar cheese, scallions, corn, red onions and avocadoes, finished with crispy tortilla strips

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Grilled Stockyard

10oz. beef stockyard sirloin steak char grilled to order and topped with a mushroom tarragon sherry cream sauce, served with asparagus spears and wild rice 

Scallops Tuscany

Dry packed deep sea scallops pan seared with roasted tomatoes, caramelized onions, fresh garlic and asiago cheese in a white wine tomato pesto pan sauce, tossed with whole wheat pasta

Santa Fe Shrimp Salad

Black tiger jumbo shrimp grilled and presented over fresh romaine tossed with an avocado ranch dressing and topped with cheddar cheese, scallions, corn, red bell peppers and avocadoes, finished with crispy tortilla strips 

Tropical Mahi Mahi

Fresh mahi mahi filet pan seared with Jamaican spices and topped with pineapple salsa and sliced avocadoes, served over rice pilaf

Fusion Chicken

Boneless chicken breast seasoned with a lime, soy, ginger and honey marinade, char grilled and served on over rice fried with eggs, cabbage, peas and carrots

Apple Brie Chicken

Boneless chicken breast pan seared with apples, brie cheese and caramelized onions with a sherry lemon pan sauce, served over mashed potatoes  

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Sunday March 23rd

Appetizer:

Saganaki

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

Entrees:

Montréal Grilled Stockyard

10oz. beef stockyard sirloin steak char grilled with Montréal seasonings, served with wild mushrooms and roasted garlic mashed potatoes

Barbeque Scallops

Dry packed deep sea scallops pan seared with bacon, sweet corn and onions in a Kansas City style barbeque sauce, served with rice pilaf

Shrimp Scampi

Black tiger jumbo shrimp sautéed with zucchini and tomatoes tossed with pasta in a garlic wine sauce

Ginger Curry Tilapia

Fresh tilapia filet pan seared in a ginger curry crust with tomatoes, broccoli and apples, served with a chili wine sauce and whole wheat pasta

Roasted Red Pepper Chicken

Boneless chicken breast sautéed with brussel sprouts, tossed with pasta in a roasted red pepper Alfredo sauce

Pasta Vegetali

Artichokes, mushrooms, tomatoes, zucchini and yellow squash tossed with whole wheat pasta in a sun dried tomato pesto

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Try our Irish coffee:

Jine’s fresh ground coffee blended with O’Mara’s Irish country cream                                                                                                                                                                                                                                                                                                                                                                   

Dinner Features for Saturday March 22nd

Appetizer:

Saganaki

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

Entrees:

Parmesan Crusted Sirloin

Choice of 10oz. beef stockyard sirloin steak or twin 3 oz. beef sirloin medallions char grilled to order, finished with a parmesan Dijon crust, served with a horseradish cream sauce and a twice baked potato

Tarragon Scallops

Dry packed deep sea scallops sautéed with zucchini, artichokes and roasted red peppers tossed with pasta in a tarragon wine sauce and finished with asiago cheese

Garlic Herb Mahi Mahi

Fresh mahi mahi filet pan seared with brussel sprouts and sun dried tomatoes, served with asparagus spears and topped with roasted garlic herb butter

Shrimp Lafayette

Black tiger jumbo shrimp sautéed with chorizo sausage, peppers and onions served with Cajun hollandaise sauce and rice pilaf  

Fresh Broiled Tilapia

Fresh tilapia filet broiled with lemon and white wine, served with apple pecan rice  

Hunter’s Chicken

Boneless chicken breast sautéed with fresh basil and wild mushrooms tossed with pasta in a hearty hunter’s sauce, finished with brie cheese

Cheddar Chicken

Boneless chicken breast sautéed with bacon, tomatoes, corn and onions, served with mashed potatoes and cheddar cheese   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Try our Irish coffee:

Jine’s fresh ground coffee blended with O’Mara’s Irish country cream                                                                                                                                                                                                                                                                                                                                                                   

Friday Features March 21

Grilled Stockyard                                                                

Stockyard sirloin steak char grilled to order, served with roasted red pepper cream sauce, brie cheese and a twice baked potato

Scallops Tarragon                 

Dry packed deep sea scallops pan seared with portobello mushrooms, brussel sprouts and roasted red peppers, presented with asparagus spears in a tarragon sherry cream sauce

Roasted Garlic Shrimp                                

Jumbo tiger shrimp sautéed with mushrooms, onions and artichoke hearts tossed with pasta in a roasted garlic wine sauce

Cajun Grilled Mahi     

Cajun seasoned and char grilled mahi mahi presented with mashed potatoes and a sauté of onions, peppers and tomatoes served with black bean puree

Pan Seared Tilapia               

Tilapia filet pan seared with a curry ginger crust, served with brussel sprout and mushrooms, steamed rice and roasted carrot puree

Chicken Ranchero Sautee                 

Boneless chicken breast sautéed with chorizo sausage, onions, corn and sweet pepper served over rice pilaf with cheddar cheese, ranchero sauce and a dollop of sour cream

Chicken Alfredo               

Boneless chicken breast sautéed with scallions and sun dried tomatoes tossed with pasta in a creamy alfredo sauce then finished with a sprinkle of nutmeg.

Fish Fry         

Breaded or beer battered haddock

Fresh Broiled Haddock                              

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday March 19th

Appetizer:

Saganaki

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

Entrees:

Montréal Sirloin Medallions

Twin 3 ounce beef sirloin medallions char grilled with Montréal seasonings, presented over Bruschetta and topped with seared rosemary portobellos, served with Tuscan mashed potatoes  

Roasted Red Pepper Scallops

Dry packed deep sea scallops sautéed with zucchini, yellow squash and broccoli, served over pasta in a roasted red pepper herb asiago cream sauce

Shrimp Aglio Olio Verde

Black tiger jumbo shrimp sautéed with fresh spinach, broccoli, zucchini and kalamata olives tossed with olive oil, white wine, garlic and parmesan presented over pasta

Pan Seared Tarragon Tilapia

Fresh pan seared tilapia filet drizzled with a tarragon cream sauce and presented over fresh asparagus spears, served with rice pilaf

Chicken Fiesta

Boneless chicken breast sautéed with tomatoes, peppers, onions and black beans in a spicy wine sauce, served over rice and finished with cheddar cheese, tortilla chips and sour cream  

Chicken Alaska

Boneless chicken breast stuffed with crabmeat and sautéed in a garlic sherry sauce, presented over asparagus spears and topped with hollandaise, served with Tuscan mashed potatoes  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter