Dinner Features for March 25th

Appetizer Feature:

Grilled Portobello Mushroom Cap

A portobello mushroom cap marinated in Italian dressing and char grilled, served on a bed of spring mix and roasted red peppers, topped with melted fresh mozzarella cheese

Entrees:

Beef & Reef

A 3 ounce beef sirloin medallion char grilled to order and topped with a mushroom Dijon sauce, paired with a petite grouper filet broiled with a sun dried tomato onion sauce, presented with a side of rice pilaf  

Italian Grilled Stockyard Sirloin

10 oz. beef sirloin steak char grilled to order then dusted with Italian seasonings, topped with melted mozzarella cheese and finished with sautéed mushrooms and onions, served with a twice baked potato 

Broiled Stuffed Mahi Mahi

Fresh broiled Mahi Mahi filet stuffed with surimi crabmeat, spinach and asiago cheese served with a caper tarragon sauce and fresh asparagus spears  

Shrimp Key West

Jumbo shrimp sautéed with pineapple, artichoke hearts, tomatoes, mushrooms and scallions in a zesty garlic sherry wine sauce, served over pasta  

Scallops Ala Romano

Dry packed deep sea scallops sautéed with mushrooms, artichoke hearts, broccoli and kalamata olives in a garlic white wine sauce, tossed with pasta and finished with asiago cheese   

Rosemary Apple Chicken

Boneless chicken breast sautéed with apples, almonds and zucchini in a fresh rosemary cream sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for March 24th

Beef & Reef

Steak Diane and Red Snapper Scampi- A 3 ounce beef sirloin medallion char grilled to order and topped with a mushroom Dijon peppercorn sauce, paired with a petite red snapper filet sautéed in a garlic lemon sherry wine sauce, presented over rice pilaf  

Crab Crusted Stockyard

10 oz. beef stockyard sirloin steak char grilled to perfection, crusted with a surimi crabmeat spinach asiago panko breading, finished with a tarragon sauce and served with a twice baked potato 

Cajun Seared Mahi Mahi

Fresh Mahi Mahi filet pan seared with Cajun spices and served over rice pilaf with a spicy sun dried tomato onion cream sauce  

Island Cottage

Jumbo shrimp sautéed with pineapple, avocado, sun dried tomatoes, summer squash and scallions in a zesty lemon wine sauce, served over pasta  

Sesame Orange Scallops

Dry packed deep sea scallops sautéed with shiitake mushrooms and mixed vegetables in a sesame orange sauce, served over rice pilaf   

           Chicken Ala York

             Boneless chicken breast sautéed with mushroom, spinach, tomatoes and artichoke hearts in a sherry cream sauce, served over pasta finished with asiago cheese  

Chicken Aglio E Olio

Boneless chicken breast sautéed with broccoli, zucchini, spinach and portobello mushrooms in garlic olive oil, white wine and parmesan cheese, tossed with pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for March 22nd

Savory Seared Scarlet Snapper

Fresh scarlet snapper pan seared with a savory crust, sweet peas and carrots served with asparagus spears in brown butter sauce   

Shrimp Scampi

Jumbo shrimp sautéed with tomatoes and fresh herbs, tossed with pasta in garlic wine pan sauce  

Mason-Dixon Stockyard

Lightly seasoned stockyard sirloin steak char grilled to order, served with sausage onion gravy and cheddar cheese, accompanied by a twice baked potato  

Scallops & Succotash

Dry packed deep sea scallops pan seared with succotash, served with roasted red pepper mushroom coulis  

 Chicken Cacciatore

Boneless chicken breast, tomatoes, peppers and onions stewed in tomato herb wine sauce; presented atop rice pilaf with asiago cheese   

Hunters Chicken

Boneless chicken breast sautéed with spinach and tomatoes, served over pasta in hunters sauce with a dusting of asiago cheese 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 21st

Grilled Scarlet Snapper

Fresh scarlet snapper filet seasoned and grilled, served with succotash and a roasted red pepper mushroom puree   

Shrimp & Curds

Jumbo shrimp sautéed with broccoli, garlic and sherry onions, tossed with pasta and cheese curds  

Stockyard Steak and Pasta Carbonara

10 oz. stockyard sirloin steak seasoned char grilled to perfection, paired with a side of pasta Carbonara  

Sesame Ginger Scallops

Dry packed deep sea scallops pan seared in sesame oil with zucchini and carrots, served with a ginger butter sauce and rice pilaf, finished with scallions   

Southwest Chicken

Boneless Cajun seasoned chicken breast pan seared with bacon, corn, tomatoes and onions served with rice pilaf and finished with guacamole and sour cream  

Country Chicken

Boneless chicken breast pan fried with mushrooms, served over mashed potatoes with sausage gravy  

Creole Burger

½ lb burger char grilled to order and topped with cheddar cheese, bacon, barbeque sauce and onion straws, served on a roll with tomatoes and a side of chipotle mayonnaise, paired with our beer battered fries

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 18th

Homestyle Sausage, Bean and Bacon Casserole

Fresh baked casserole with pork sausage, bacon, sweet and savory baked beans, peppers and onions baked with sharp cheddar cheese and served with garlic bread    

Garden Medley Shrimp Asiago

Jumbo shrimp sautéed with mushrooms and mixed garden vegetables in a blush asiago cream sauce, tossed with pasta     

Pineapple Grilled Citrus Mahi Mahi

Fresh mahi mahi filet marinated and grilled, topped with grilled pineapple and a tomato citrus salsa, served over rice pilaf  

Grilled Stockyard Steak

10 oz. stockyard sirloin steak char grilled to perfection, topped with a roasted red pepper mushroom basil sauce and served with a twice baked stuffed potato 

Scallops & Wild Mushrooms

Dry packed deep sea scallops sautéed with button, portobello and shiitake mushrooms in a garlic sherry cream sauce, served over pasta  

Rosemary Seared Chicken

Boneless chicken breast pan seared with fresh rosemary, finished with a balsamic caramelized onion asparagus walnut glaze and served over rice pilaf   

California Chicken

Boneless chicken breast sautéed with avocado, onions, almonds and fresh spinach in a white wine sauce, served over pasta    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 17th

Corned Beef & Cabbage

Traditionally prepared corned beef served with cabbage, carrots and potatoes, topped with rich broth  

Bangers & Mash

Irish “bangers” sausages grilled and served over mashed potatoes with baked beans and Irish soda bread 

Shiitake Shrimp

Jumbo shrimp sautéed with shiitake mushrooms, artichoke hearts, sun dried tomatoes and fresh broccoli served in a white wine cream sauce over pasta 

Mahi Mahi Aglio Olio

Fresh mahi mahi filet broiled and presented over asparagus spears topped with pesto caper aglio olio and served with a side of rice pilaf  

Grilled Stockyard Steak over Bruschetta

10 oz. stockyard sirloin steak seasoned and char grilled, served with a zucchini and mushrooms Madeira wine sauce and a twice baked stuffed potato 

Rosemary Scallops Primavera

Dry packed deep sea scallops sautéed with mixed garden vegetables in a rosemary sherry cream sauce over ziti pasta 

Chicken Du Chef

Boneless chicken breast coated with an herb seasoning and pan seared in a fresh basil lemon sauce topped with a cucumber tomato relish and served with rice pilaf  

Home-style Turkey Dinner

Fresh roasted turkey breast served with traditional stuffing, mashed potatoes, gravy and cranberry sauce 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 14th

Corned Beef & Cabbage

Traditionally prepared corned beef served with cabbage, carrots and potatoes topped with rich broth  

Bangers & Mash

Irish “bangers” sausages served over colcannon (Irish mashed potatoes with cabbage) with baked beans and Irish soda bread   

Salmon & Boxty

Chef trimmed salmon pan seared and presented over an Irish potato pancake, drizzled with balsamic glaze and served with honey glazed carrots   

Guinness Stockyard Steak

Beef stockyard sirloin char grilled to perfection and topped with a Guinness demi-glace and caramelized onions, served with asparagus and cheddar herb mashed potatoes  

Panko Crusted Scallops

Dry packed deep sea scallops sautéed in a panko crust with red bell peppers, mushrooms and spinach in a white wine pan sauce, served over pasta and finished with asiago cheese  

California Shrimp

Jumbo shrimp pan sautéed with bacon, avocado, mushrooms, tomatoes and onions presented over rice pilaf and served with broccoli   

Pecan Crusted Chicken

Boneless chicken breast pan seared with a pecan crust, topped with a balsamic cranberry glaze and served with mashed potatoes  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for March 11th

Grilled Italian Stockyard Steak

Beef stockyard sirloin steak char grilled with Italian seasonings topped with a zucchini mushroom onion sauce and melted asiago cheese, served with a twice baked potato  

Scallops Primavera

Dry packed deep sea scallops sautéed with mushrooms and mixed garden vegetables in garlic sherry wine sauce served over pasta with a dusting of asiago cheese 

Shrimp Risotto

Jumbo shrimp pan sautéed with eggplant, tomatoes, escarole and sun dried tomatoes, blended with risotto in a creamy lemon sauce  

Stuffed Mahi Mahi

Broiled Mahi Mahi filet stuffed with surimi crabmeat, salmon and spinach , served over asparagus spears with a cranberry rosemary glaze 

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira glaze, served with 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

 

Dinner Features for March 10th

Salmon & Crab Cakes

Chef trimmed salmon and surimi crab seasoned with herbs and pan seared, presented over asparagus spears with rice pilaf and tarragon Dijon sauce  

Sirloin Medallions with Bruschetta

Twin 3oz. sirloin medallions served over tomato bruschetta with Marsala mushroom onion sauce and a twice baked potato   

Scallops & Eggplant Verda

Dry packed deep sea scallops sautéed with eggplant, sun dried tomatoes and escarole served over pasta in garlic lemon white wine pan sauce with a dusting of asiago cheese 

Basil Shrimp Asiago

Jumbo shrimp pan sautéed with portobello mushrooms, zucchini, tomatoes and fresh basil presented over pasta in a roasted garlic white wine asiago cream sauce   

Sherry Cranberry Mahi Mahi

Mahi Mahi filet delicately broiled to perfection with lemon juice and Chablis wine, served over rice pilaf with a sherry cranberry glaze 

Herb Crusted Chicken

Boneless herb crusted chicken pan seared to golden perfection, presented with rice pilaf and orange sesame ginger glaze    

Home Style Roast Turkey Dinner

Fresh roasted turkey breast served with cranberry sauce, mashed potatoes and traditional stuffing  

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

 

Dinner Features for March 8th

Angus Reserve Bone in Ribeye Steak

Perfectly marbled 16 ounce Angus Reserve Ribeye steak seasoned and char grilled to perfection, served with herb butter and scalloped potatoes  

Stuffed Salmon

Fresh salmon filet stuffed with spinach, tomatoes, garlic and feta cheese, broiled in wine and served with a lemon crème sauce, presented over asparagus spears  

Scallops Chou Fleur

Dry packed deep sea scallops pan seared with mushrooms and leeks, tossed with pasta in a cauliflower cream sauce  

Shrimp & Risotto

Jumbo shrimp pan seared with caramelized onions and served with parmesan risotto  

Italian Chicken

Boneless chicken breast sautéed with a Tuscan blend of braised kale, portobello mushrooms, eggplant, sun dried tomatoes and garlic served in a white wine pan sauce with pasta  

Herb Crusted Brie Chicken

Boneless herb crusted chicken sautéed with an herb crust, presented with Brie cheese and Sicilian relish, served with a side of asparagus   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter