Wednesday, August 31, 2016

Dinner Specials 31st August 2016


Chicken Crabmeat A la Romana Chicken breast sautéed with mushrooms, kalamata olives, artichokes, broccoli and surimi crabmeat tossed with pasta in a light white wine sauce.   



Lemon Caper Chicken chicken breast sautéed with portobello mushrooms, tomatoes, zucchini and capers in a garlic lemon white wine sauce over pasta with asiago cheese.  



Montreal Seasoned Stockyard Steak Montreal seasoned Angus Reserve Stockyard sirloin with a marsala mushroom-onion sauce

and a twice baked potato.



Tiger Shrimp Chorizo Jumbo shrimp sautéed with mushrooms, onions, chorizo sausage and fresh basil, in a light asiago cream sauce over pasta. 



Sesame Orange Curry Scallops Sautéed sea scallops with shiitake mushrooms, garden vegetables in a sesame orange curry sauce over rice dusted with sesame seeds.



Almond Crusted Mahi Mahi Pan seared Almond crusted Mahi-Mahi with a lemon sherry sauce over fresh asparagus topped with a rosemary, apple, mango relish, served with a side of rice pilaf.    



Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter




Tuesday, August 30, 2016

Dinner Features August 30


Caribbean Chicken
Boneless chicken breast sautéed with pineapple, banana, almonds, mushrooms and tomatoes in a sweet and sour pineapple sherry wine sauce, served over rice pilaf   

Chicken Crabmeat Primavera
Boneless chicken breast sautéed with surimi crabmeat, mushrooms and mixed garden vegetables in a garlic sherry wine sauce, tossed with pasta and dusted with asiago cheese

Island Cottage Stockyard Steak
Angus Reserve Stockyard sirloin seasoned and marinated, char grilled to order and served over wild greens with crumbly bleu cheese, fresh basil, vine ripe tomatoes, drizzled with a Marsala demi glace and served with oven roasted garlic potatoes

Shrimp & Greens with Italian Sausage
 Jumbo shrimp sautéed with Italian sausage, kale, tomatoes and onions in a garlic basil white wine sauce, tossed with pasta  

Blue Moon® Rosemary Scallops
Deep sea scallops seasoned with fresh rosemary and sautéed with apples, artichoke hearts, zucchini and fresh spinach in a Blue Moon® reduction with a touch of cream, layered over rice

Stuffed Mahi Mahi
Fresh mahi mahi filet broiled in white wine and lemon stuffed with spinach, sun dried tomatoes and fresh mozzarella, topped with mango pineapple salsa and presented over fresh asparagus spears, served with a side of rice pilaf    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Monday, August 29, 2016

Dinner Features August 29


Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Chicken du Chef 
Boneless chicken breast sautéed with ham, mushrooms, onions, kalamata olives and kale in a garlic lemon sherry sauce, served over pasta and dusted with asiago cheese  

Chicken Stir Fry
Boneless chicken breast stir fried with mushrooms and garden vegetables in a sesame ginger stir fry sauce, served over rice pilaf and dusted with sesame seeds

Stockyard Steak Au Poivre
Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with a mushroom onion Au Poivre sauce and served with a twice baked potato

Shrimp Verde
Jumbo shrimp sautéed with tomatoes, spinach and zucchini in a garlic sherry wine sauce, served over pasta and dusted with asiago cheese  

Shiitake Scallops
Deep sea scallops sautéed with shiitake mushrooms, artichoke hearts, broccoli and sun dried tomatoes in a sherry cream sauce, served over pasta

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared in a white wine lemon sauce, topped with a mango citrus salsa and presented over oven roasted vegetables, served over rice   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, August 28, 2016

Dinner Features August 28th


Rustic Chicken

Sautéed chicken breast with wild mushrooms, caramelized onions and bacon with pasta and a horseradish cream sauce.



Chicken Bruschetta Salad        

Almond herb crusted chicken presented with a mescaline and kale salad, tomatoes, mozzarella cheese curds, onions and then drizzled with blueberry balsamic dressing.



Grilled Sirloin Medallions 

Two Grilled sirloin steak medallions with stout mustard sauce and served with fresh German potato salad made with bacon and scallions.



Sea Scallops Ala Romano 

Deep Sea Scallops sautéed with olives, roasted red peppers, onions, and artichokes tossed in pasta with parmesan wine sauce.   



Grilled Mahi     
Jerk seasoned Mahi grilled and presented with citrus salsa and sautéed black beans and spinach.



Shrimp Scampi    

Herb crusted jumbo shrimp with diced tomatoes and herbs with pasta and garlic butter sauce.



Fresh Broiled Haddock 

Fresh Haddock filet broiled with lemon pepper butter.   



Fish Fry     

Your choice of breaded or crispy beer battered fresh Haddock filet.

Saturday, August 27, 2016

Dinner Features August 27


Chicken Primavera
Boneless chicken breast sautéed with a vegetable medley, fresh herbs and pasta tossed with a garlic wine sauce and finished with asiago cheese 

Insalata Con Pollo
Almond herb crusted chicken breast on a bed of fresh greens with cheese curds, capers, roasted red peppers, onions and strawberries, served with a blueberry balsamic dressing   

Teriyaki Beef
Twin 3 ounce beef sirloin medallions seared with pineapple and broccoli, presented over rice with a spicy teriyaki sauce and finished with toasted sesame seeds and scallions

Wild Mushroom Shrimp
Jumbo shrimp sautéed with wild mushrooms and caramelized onions, tossed with pasta in a Marsala cream sauce

Rosemary Bacon Scallops
Deep Sea Scallops pan seared with bacon, broccoli and garlic served over rice with rosemary butter  

Curry Crusted Ahi Tuna
Fresh ahi tuna pan seared with a spicy curry crust and presented with a mango pineapple salsa and sautéed spinach

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Friday, August 26, 2016

Dinner Features August 26th, 2016


Chicken Piccata                                                      

Sautéed chicken with capers, mushrooms, and fresh rosemary with pasta with a lemon butter sauce and asiago cheese.



Mahi Mahi over Greens  

Char grilled Mahi Mahi with cajun spices served over greens with peppers, onions, tomatoes, pineapple and black beans with choice of dressing.



Shrimp Scampi  

Jumbo shrimp sautéed with tomato and garlic served over pasta with Beurre Blanc .



Montreal Seasoned Grilled Stockyard  

Montreal seasoned grilled Angus Reserve Stockyard sirloin with wild mushrooms, bacon and barbeque sauce served with cheddar mashed potatoes.  



 Teriyaki Scallops   

Fresh sea scallops sautéed with a vegetable medley served over rice in a spicy teriyaki sauce, finished with toasted sesame seeds       



Pan Seared Swordfish 

Fresh Swordfish pan seared with a spicy curry crust topped with mango relish and served with sautéed spinach and rice.



Fresh Broiled Haddock  

Fresh Haddock filet broiled with lemon pepper butter   



Fish Fry 

Your choice of breaded or crispy beer battered fresh Haddock filet

Thursday, August 25, 2016

Dinner Features August 25


Wild Mushroom Chicken
Boneless chicken breast sautéed with wild mushrooms, fresh rosemary and garlic tossed with pasta and a red wine butter sauce  

Herb Crust Chicken
Boneless chicken breast pan seared in n herb crust, served with mashed potatoes with a cracked pepper bacon gravy and cheddar cheese

Char Grilled Stockyard
Angus Reserve stockyard sirloin steak seasoned and char grilled to order topped with caramelized onion and crumbly bleu cheese, served with a twice baked potato

Teriyaki Shrimp
Jumbo shrimp sautéed with a vegetable medley served over rice in a spicy teriyaki sauce, finished with toasted sesame seeds     

Southwest Cobb Salad
Deep Sea Scallops pan seared and presented over fresh mixed greens with avocado, onion, jalapeños, black beans and cheddar cheese served with a salsa ranch dressing

Almond Crusted Ahi Tuna
Fresh ahi tuna pan seared with an almond crust and served over sautéed spinach with a mint mango salsa    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, August 23, 2016

Dinner Features August 23


Tarragon Chicken
Boneless chicken breast sautéed with button, shiitake and portobello mushrooms in a tarragon sherry demi glace served over rice pilaf  

Herb Crust Chicken
Boneless chicken breast pan seared in a panko almond crust with apples, bananas and fresh mint in a light sherry cream sauce, served over rice pilaf  

Montréal Grilled Stockyard
Angus Reserve stockyard sirloin steak char grilled with Montréal seasonings, presented over roasted vegetables, topped with crumbly bleu sun dried tomato butter and served with a twice baked potato

Burgundy Blush Shrimp Florentine
Jumbo shrimp sautéed with portobello mushrooms, fresh spinach and artichoke hearts in a light asiago cream sauce, with a pinch of garlic and a splash of burgundy wine, tossed with pasta   

Scallops Provençal
Deep Sea Scallops sautéed with mushrooms, kalamata olives, tomatoes, peppers and onions in a garlic oregano white wine sauce, served over pasta and dusted with asiago cheese  

Fresh Grilled Ahi Tuna Steak 
Fresh ahi tuna grilled to order and presented over asparagus spears, topped with a basil mango relish and served with a side of rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Monday, August 22, 2016

Dinner Features August 22


Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Herb Crust Chicken Aglio
Boneless chicken breast pan seared with an herb crust in garlic, white wine and olive oil, served over pasta tossed with broccoli, spinach and sun dried tomatoes, dusted with asiago cheese

Chicken Carbonara
Boneless chicken breast sautéed with bacon, sweet peas, mushrooms and onions tossed with pasta in a light Carbonara sauce

Wild Mushroom Stockyard
Angus Reserve stockyard sirloin steak char grilled to order, topped with a wild mushroom rosemary sauce and served with a twice baked potato 

Herb Dijon Shrimp
Jumbo shrimp sautéed with zucchini, mushrooms and roasted red peppers in a white wine Dijon basil sauce, served over rice pilaf 

South Western Scallops
Deep Sea Scallops sautéed with black beans, jalapeños, tomatoes, peppers and onions in a spicy tomato sauce, topped with tortilla strips and an avocado sour cream

Fresh Grilled Ahi Tuna Steak
Fresh ahi tuna grilled to order and presented over balsamic roasted vegetables, topped with a basil mint butter and served with a side of rice pilaf   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, August 21, 2016

Dinner Features August 21


Insalata Pescato
Fresh grilled barramundi filet presented over mixed greens with pecans, dried cranberries, strawberries, onions and tomatoes served with blueberry balsamic dressing      

Cajun Chicken
Boneless chicken breast pan seared with bacon, black beans, tomatoes and onions served over rice pilaf with guacamole and tortilla strips

Chicken French
Boneless chicken breast egg battered and sautéed with broccoli and artichokes, served with pasta in a lemon sherry sauce and finished with asiago cheese

Char Grilled Stockyard
Angus Reserved stockyard sirloin seasoned and char grilled to order, served with a horseradish Dijon mushroom sauce and a twice baked potato

Shrimp Curry
Jumbo shrimp seasoned with a spicy curry rub and sautéed with a vegetable medley, served with rice pilaf and tahini sour cream

Scallops Arrabiata
Deep Sea Scallops pan seared with bacon, garlic and basil tossed with pasta and marinara sauce

Fresh Broiled Mahi Mahi
Fresh mahi mahi broiled with white wine and topped with a tropical mango salsa, served over sautéed spinach  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, August 20, 2016

Dinner Features August 20


Summer Chicken Salad
Boneless grilled chicken breast presented over mixed greens with walnuts, goat cheese, onions, strawberries, dried cranberries and cherry tomatoes served with blueberry balsamic dressing      

Chicken French
Boneless chicken breast egg battered and sautéed with broccoli and artichokes, served with pasta in a lemon sherry sauce and finished with asiago cheese 

Char Grilled Stockyard
Angus Reserved stockyard sirloin seasoned and char grilled to order, served with a horseradish Dijon mushroom sauce and a twice baked potato

Cajun Shrimp
Jumbo shrimp pan seared with Cajun spices, bacon, black beans, tomatoes and onions served over rice pilaf with guacamole and tortilla strips   

Rosemary Lemon Scallops
Deep Sea Scallops pan seared with rosemary, lemon, capers and mushrooms served over pasta with sauce beurre blanc 

Pan Seared Barramundi
Fresh barramundi filet pan seared and presented with braised kale and spinach, and a tropical mango salsa

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter