Saturday, May 30, 2015

Dinner Features for May 30th


Steamed Clams Arrabiata
Steamed little neck clams in a spicy marinara sauce, served over pasta with garlic bread 

Cajun Grilled Stockyard
Beef stockyard sirloin steak char grilled with Cajun spices, topped with caramelized onions and mushrooms and served with a twice baked potato  

Mediterranean Walleye
Fresh walleye pan seared with spinach, tomatoes and kalamata olives topped with a feta cream sauce and served over orzo pasta    

Brooklyn® Summer Ale Scallops
Dry packed deep sea scallops broiled in a Brooklyn ® Summer Ale sauce with bacon, onions and garlic, presented over asparagus spears and served with a twice baked potato  

Shrimp Creole
Jumbo shrimp sautéed in a tomato Creole sauce, served over white rice  

Chicken French
Boneless chicken breast dipped in egg batter and sautéed in a lemon sherry wine sauce, served over pasta with a dusting of asiago cheese 

Sriracha Lime Chicken
Boneless sriracha lime marinates chicken breast grilled and topped with a black bean corn relish, served over rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Friday, May 29, 2015

Dinner Features for Friday May 29th

Dinner Features for Friday May 29th

Grilled Sirloin Steak   
10 oz. seasoned beef stockyard steak seasoned and char grilled presented with tomato crostini and a twice baked potato: finished with balsamic onion marmalade
Try local brewer Rohrbacs’ Scotch Ale with this hearty dish

Broiled Walleye  
Fresh chef trimmed walleye broiled with Chablis and lime juice served over rice pilaf with black bean corn relish and avocado sour cream
Embrace summer: Enjoy an Ice Cold Corona and lime with this entree

Scallops Cru d’Ete 
Dry packed deep sea scallops pan seared served with shaved vegetables and lemon herb butter  
Enjoy this light, fresh meal with a tangerine infused crisp Cupcake Chardonnay

Shrimp Carbonara  
Jumbo shrimp sautéed with sweet peas and bacon tossed with bucatini pasta in a light alfredo sauce
Salmon run Riesling will cut through the richness of alfredo

Herb Crusted Ahi                   
Savory herb crusted sushi grade Ahi tuna steak pan seared to order, served over mixed greens with crasins, pecans, onions and tomatoes with a house made yogurt dressing  
Francis Ford Coppola Chardonnay is a well balanced accompaniment to this dish

Linguini Vongole                            
Cape cod Little neck clams stewed with white wine and garlic, served with linguini in a spicy red or garlic white sauce
Enjoy in rosso with Mark West Pinot Noir: In Bianco Bolla Pinot Grigio

Jerk Chicken             
Jerk marinated chicken breast char grilled, presented with sautéed peppers and onions, rice pilaf, pineapple, fresh spinach and 2 warm tortilla shells
Pairs perfectly with a 21st amendment Watermelon Wheat Beer

Buffalo Chicken    
Chicken breast pan seared with a buffalo dry rub: presented with blue cheese fondue, roasted carrots and roasted potatoes
Try with a clean, refreshing Spaten Lager

Fish Fry     
Breaded or beer battered haddock.

Fresh Broiled Haddock     

Fresh Haddock filet broiled with lemon pepper butter.

Wednesday, May 27, 2015

Dinner Features for May 27th


Grilled Herb Stockyard
Beef stockyard sirloin steak herb seasoned and char grilled to perfection, presented with a burgundy onion jam, and served with sautéed snow peas and a twice baked potato  

Fresh Grilled Swordfish
Fresh grilled swordfish topped with a tomato basil relish and avocado sour cream, served over asparagus with a side of wild rice   

Scallops Angelina
Dry packed deep sea scallops broiled with tomatoes and garlic in Marsala wine, topped with melted mozzarella cheese and served with sautéed snow peas and rice pilaf  

Tuscan Shrimp
Jumbo shrimp pan sautéed with chorizo sausage, black beans, tomatoes, onions, mushrooms and fresh spinach in spicy garlic wine sauce, served over pasta and finished with asiago 

Island Tropic Jerk Chicken Salad
Boneless chicken breast marinated with jerk spices and char grilled, presented over mixed greens with fresh pineapple, vine ripe tomatoes, broccoli, onions and almonds served with your choice of dressing 

Wild Mushroom Herb Chicken
Boneless chicken breast sautéed with fresh basil, sage and rosemary in a light cream sauce with portobello, shiitake and button mushrooms, served over pasta and finished with asiago 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

 

Tuesday, May 26, 2015

Dinner Features for May 26th

Char Grilled Montréal Stockyard Sirloin Steak
10 ounce beef stockyard sirloin steak char grilled with Montréal seasonings, presented with a mushroom onion Marsala sauce and served with a twice baked potato   

Garlic Rosemary Seafood Stew
Dry packed deep sea scallops, marlin, chopped clams and surimi crabmeat sautéed with tomatoes, sweet corn and capers in a garlic rosemary white wine sauce, served over pasta and finished with asiago cheese     

Shrimp & Chorizo Summer Medley
Jumbo shrimp sautéed with chorizo sausage, portobello mushrooms, summer squash, fresh spinach and tomatoes in a white wine sauce, served over pasta     

Fresh Broiled Mahi Mahi Fresca
Fresh mahi mahi filet broiled and topped with a cucumber tomato relish, served over asparagus spears 

Herb Crust Chicken
Boneless chicken breast pan seared with an herb crust with zucchini and mushrooms in a lemon sherry wine sauce, served over wild rice 

Chicken Ala Romano
Boneless chicken breast sautéed with mushrooms, broccoli, artichoke hearts and kalamata olives in a garlic sherry wine sauce, tossed with pasta and finished with asiago cheese     

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, May 23, 2015

Dinner Features for May 23rd

Grilled Western Stockyard
10 oz. beef stockyard sirloin steak seasoned with a barbeque rub and char grilled to perfection, topped with onion straws and served with a twice baked potato    

Grilled Blue Marlin
Fresh blue marlin grilled and topped with an orange pineapple relish, served over wild rice  

Blackened Scallops
Dry packed deep sea scallops dusted with Cajun spices and blackened, topped with a parmesan cream sauce and served over asparagus spears    

Shrimp Scampi
Jumbo shrimp sautéed in a lemon white wine sauce, served over pasta   

Orange Ginger Ahi
Sushi grade Ahi tuna steak broiled to order in an orange ginger sauce, topped with orange pineapple slaw and presented over rice pilaf  

Chicken Caprese
Boneless chicken breast sautéed with fresh basil tomatoes and garlic in a white wine pan sauce, served over pasta and topped with fresh mozzarella cheese 

Chicken Asiago
Boneless chicken breast sautéed with bacon, sweet red peppers, onions and garlic in an asiago cream sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Thursday, May 21, 2015

Dinner Features May 21

Ahi Mohr                                                              
Char grilled ahi tuna steak served with grilled asparagus spears and pickled onions

Crisp, clean and refreshing Spaten lager is the perfect complement to this dish

Grilled Stockyard with Popover                        
10 oz. beef stockyard sirloin steak char grilled to perfection served with a sauté of wild mushroom and eggplant: accompanied by a tri-cheese popover and horseradish marsala cream sauce  

The hop flavors in southern Tier’s IPA help to cleanse the palate and cool the horsradish

Scallops Sherry       
Deep sea scallops pan seared with shallots, sweet peppers and apples served with rice pilaf and sherry butter

Salmon Run Riselaing’s dry character is a perfect contrast to the richness and sweet flavors of the sherry butter

Lemon Crème Shrimp   
Jumbo shrimp seared with fresh rosemary, tomato and artichoke hearts tossed with pasta in lemon cream
                                Pinot Noir is the perfect complement to the aromatics of rosemary

Chicken Saltimbocca     
Boneless chicken breast sautéed with bacon and spinach served over pasta with lemon butter and parmesan cheese 
Sauvignon Blanc is the classic partner to saltimbocca: Enjoy with a glass of Villa Maria

Chicken Pizziola                                  
Shaved chicken breast simmered in a spicy tomato wine broth and mirepoix with ricotta gnocchi and asiago cheese
Alamos Malbec, with its rich cherry flavors and oak tones, pairs well to the broth and ricotta

Fresh Broiled Haddock                                                           

Fresh Haddock filet broiled with lemon pepper butter

Wednesday, May 20, 2015

Dinner Features for May 20th


Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared and topped with a spicy tomato cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf  

Grilled Stockyard Caprese 
10 oz. beef stockyard sirloin steak char grilled to perfection, topped with tomatoes, fresh basil, fresh mozzarella cheese and a balsamic drizzle, presented over garlic bread and served with a twice baked potato  

Scallops Carouso
Dry packed deep sea scallops sautéed with ham, artichoke hearts, eggplant, tomatoes, peas, mushrooms and onions in a garlic basil marinara sauce, served over pasta and finished with asiago cheese                         
New Orleans Seafood Stew
Jumbo shrimp sautéed with surimi crabmeat, chopped clams and walleye in a spicy tomato broth with black beans, sweet corn, peppers and onions, presented over rice pilaf    

Sesame Orange Chicken
Boneless chicken breast sautéed with shiitake mushrooms, snow peas and garden vegetables in a sesame orange stir fry sauce, served over rice pilaf and finished with sesame seeds 

Chicken Normandy
Boneless chicken breast sautéed with apples, almonds and fresh spinach in a sherry cream sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, May 19, 2015

Dinner Features for May 19th


Pan Seared Walleye
Fresh chef trimmed walleye fillet pan seared and topped with a roasted cauliflower hummus and a spicy tomato cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf  

Grilled Sicilian Stockyard
10 oz. beef stockyard sirloin steak char grilled with Italian seasonings, topped with a portobello mushroom sauce and melted asiago cheese, presented over garlic bread and served with a twice baked potato  

Miso Scallops
Dry packed deep sea scallops sautéed with surimi crabmeat, snow peas and garden vegetables in a white wine miso sauce, served over rice pilaf and finished with sesame seeds                        
Shrimp Rossa
Jumbo shrimp sautéed with eggplant, tomatoes, mushrooms, artichoke hearts and kalamata olives in a garlic marinara sauce, served over pasta and finished with asiago cheese   

Rosemary Apple Chicken
Boneless chicken breast sautéed with apples, zucchini, artichoke hearts and scallions in a fresh rosemary wine sauce, served over pasta  

Chicken Carbonara
Boneless chicken breast sautéed with bacon, peas, mushrooms and onions in a light Alfredo sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter