Monday, October 31, 2016

Dinner Features October 31


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

Chicken Basil Tomato Alfredo
Boneless chicken breast sautéed with portobello mushrooms, zucchini and fresh basil in a light Alfredo sauce with tomatoes, served over pasta

Tuscan Chicken
Boneless chicken sautéed with ham, white beans, braised kale, banana peppers and mushrooms in a spicy garlic white wine sauce, served over pasta   

Grilled Stockyard Sirloin Steak
Angus Reserve Stockyard sirloin char grilled to order, topped with a mushroom, onion, Dijon peppercorn sauce and served with a twice baked potato   

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared and topped with a caper sun dried tomato cream sauce, presented over asparagus spears and served with a side of herb rice    

Shrimp & Crabmeat Ala York
Jumbo shrimp sautéed with surimi crabmeat, mushrooms, tomatoes and fresh spinach in a garlic sherry cream sauce, served over pasta   

Scallops Angelina
Sea Scallops broiled with tomatoes in a garlic lemon Marsala wine sauce, topped with melted mozzarella cheese and served with rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, October 30, 2016

Dinner Features October 30


Parmesan Crusted Chicken
Boneless chicken breast pan fried with a parmesan crust, served over pasta in a bacon basil Alfredo sauce

Harvest Chicken
Boneless chicken breast pan seared with a panko crust and presented over a cranberry apple pecan stuffing, finished with a cranberry balsamic glaze and served with mashed sweet potatoes     

Cajun Bleu Stockyard Steak
Angus Reserve Stockyard sirloin char grilled with Cajun spices, topped with melted bleu cheese crumbles and served with a twice baked potato

Roasted Red Pepper Shrimp
Jumbo shrimp sautéed with mushrooms and fresh spinach in a roasted red pepper cream sauce, served over pasta

Scallops Florentine
Sea Scallops pan seared with spinach, tomatoes, onions and fresh garlic in a sherry pan sauce, served over pasta and finished with parmesan and asiago cheeses   

Sesame Crusted Ahi
Fresh ahi tuna pan seared in a sesame crust, finished with an avocado aioli and served over wild rice     

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Saturday, October 29, 2016

Dinner Features October 29

Cranberry Pecan Chicken Salad
Boneless chicken breast seasoned and pan seared, presented over fresh spinach and mixed greens tossed in a maple vinaigrette with pecans, dried cranberries, red onions and goat cheese, finished with toasted sesame seeds 

Chicken Fajita Enchilada
Boneless chicken breast seasoned and grilled, wrapped in a flour tortilla with sautéed peppers, onions, mushrooms, cheddar cheese  and a house made enchilada sauce, topped with avocado and served with rice

Barbeque Bacon Stockyard Steak 
Angus Reserve Stockyard sirloin char grilled to order, topped with barbequed bacon and caramelized onions, served with a twice baked potato and asparagus spears   

Bacon Broccoli Shrimp Alfredo
Jumbo shrimp sautéed with bacon and broccoli in a creamy Alfredo sauce, served over pasta

Mango Mint Scallops
Sea Scallops broiled with tropical citrus butter and topped with a mango mint melon salsa, presented over wild rice  

Char Grilled Swordfish
Seasoned and char grilled swordfish served over rosemary olive tomato orzo pasta finished with a feta herb sauce

Fresh Broiled Mahi Mahi
Fresh mahi mahi filet seasoned and broiled with white wine and mango butter, presented over wild rice   
  
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Thursday, October 27, 2016

Dinner Features October 27th, 2016


Appetizer:

Spring Rolls            

Coconut shrimp spring rolls fried then served over wild greens with balsamic citrus sesame sauce.                                                      



Entrees:

Italian Greens & Beans w/ Sausage Over Pasta       
Boneless chicken breast sautéed with white beans, Italian sausage and braised kale in a garlic white wine broth over pasta dusted with asiago cheese.    



Grilled Stockyard Steak Au Pouirve 

Angus Reserve Stockyard sirloin seasoned and char grilled to order finished with a mushroom onion dijon peppercorn sauce.



Herb Crust Basil Normandy Chicken with Rice        

Pan seared herb crust chicken with apples, artichoke hearts and fresh basil in lite sherry cream sauce with rice.   

  

Broiled Stuffed Mahi Mahi over Asparagus with Caper Cream Sauce

Fresh Mahi stuffed with spinach, aged goat cheese and sundried tomatoes broiled with lemon white wine served over asparagus drizzled with caper cream sauce and side of rice.



Shrimp Rossa Over Pasta  
Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts, olives, peas and scallions in a garlic basil marinara sauce.



Rosemary Citrus Mango Scallops over Rice   

Fresh Sea Scallops with zucchini, yellow squash, lemon and white wine over rice topped with rosemary citrus mango salsa.  



Fresh Broiled Haddock             

Fresh Haddock filet broiled with lemon pepper butter.

Wednesday, October 26, 2016

Dinner Features October 26


Shiitake Chicken
Boneless chicken breast sautéed with shiitake mushrooms, artichoke hearts and sun dried tomatoes in a tarragon sherry cream sauce, served over pasta    

Grilled Stockyard Steak Provençal
Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with sautéed mushrooms, tomatoes, olives, peppers and onions in a basil wine sauce, served with pasta aglio e olio

Chicken Monte Carlo
Boneless chicken breast sautéed with Italian sausage, zucchini, tomatoes and mushrooms in a zesty garlic sherry wine sauce, served over pasta  

Mango Jerk Marlin
Fresh marlin pan seared with jerk spices and topped with a fresh mango orange salsa, served over asparagus spears with a side of rice pilaf

Apple Rosemary Almond Shrimp
Jumbo shrimp sautéed with apples, almonds, yellow squash and sweet red peppers’ in a white wine fresh rosemary sauce, served over rice pilaf

Scallops & Crabmeat Primavera Alfredo
Sea Scallops sautéed with surimi crabmeat t and garden vegetables in a tossed with pasta in a light Alfredo sauce   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Tuesday, October 25, 2016

Dinner Features October 25


Pineapple Curry Chicken
Boneless chicken breast sautéed with fresh pineapple, shiitake mushrooms and garden vegetables in a sesame curry sauce, served over rice pilaf and dusted with sesame seeds   

Grilled Stockyard Sirloin Steak
Angus Reserve Stockyard sirloin seasoned and char grilled to order, finished with herb breading, sautéed mushrooms and melted asiago cheese and served with a twice baked potato   

Stuffed Barramundi
Fresh barramundi stuffed with spinach, sun dried tomatoes and aged goat cheese broiled with white wine and lemon, served with pasta tossed in a garlic parmesan sauce and asparagus spears

Lemon Basil Grilled Marlin
Fresh marlin marinated and char grilled, topped with a fresh mango orange rosemary relish and served over asparagus spears with a side of rice pilaf

Shrimp & Crabmeat Ala Romano Alfredo
Jumbo shrimp sautéed with surimi crabmeat, broccoli, mushrooms, artichoke hearts and kalamata olives tossed with pasta in a light alfredo sauce   

Scallops Carouso
Sea Scallops sautéed with ham, sweet peas, tomatoes and artichoke hearts in a garlic basil white wine marinara sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Monday, October 24, 2016

Dinner Features October 24


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

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

Herb Crust Chicken
Boneless chicken breast pan seared with an herb crust, topped with an apple cranberry onion glaze and served over almond herb rice  

Montréal Stockyard Sirloin Steak
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with a portobello onion Madeira sauce and served with a twice baked potato   

Pan Seared Barramundi
Fresh barramundi pan seared with sherry and lemon, presented over asparagus spears and topped with a light caper tarragon sauce, served with a side of rice pilaf   

Shrimp Scampi
Jumbo shrimp sautéed with fresh spinach and zucchini in a lemon garlic sherry wine sauce, served over pasta and finished with asiago cheese  

Scallops Key West
Sea Scallops sautéed with pineapple, artichoke hearts, mushrooms, tomatoes and red bell peppers in a garlic sherry wine sauce, served over pasta

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Sunday, October 23, 2016

Dinner Features October 23

Autumn Chicken
Boneless chicken breast pan seared and topped with an apple, cranberry pecan and goat cheese chutney, served over rice pilaf

Firecracker Chicken
Boneless chicken breast breaded and pan fried in an Asian buffalo sauce, served over rice and broccoli, finished with sesame seeds

Montréal Stockyard Sirloin Steak
Angus Reserve Stockyard sirloin char grilled to with Montréal seasonings, topped with a balsamic reduction, sautéed mushrooms and crispy onion straws, served with cheddar herb mashed potatoes  

Char Grilled Blue Marlin
Fresh blue marlin steak seasoned and char grilled, topped with a fresh pineapple salsa and served over rice pilaf  
  
Bacon Basil Shrimp
Parmesan crusted shrimp in a bacon basil Alfredo sauce, served over pasta

Scallops Caprese
Sea Scallops broiled in white wine and butter with fresh basil, tomatoes and melted fresh mozzarella cheese, finished with a balsamic reduction and served over pesto pasta     

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Saturday, October 22, 2016

Dinner Features October 22

Southwest Chicken
Boneless chicken breast pan seared with Cajun spices, topped with a roasted corn guacamole, cheddar cheese and tortilla strips, presented over Spanish rice  

Chicken Oscar
Boneless chicken breast pan seared and topped with sautéed surimi crabmeat and finished with hollandaise sauce, presented over asparagus spears with a side of herb roasted potatoes   

Stockyard Sirloin Steak Poutine
Angus Reserve Stockyard sirloin char grilled to perfection, topped with a Highland Lager gravy and artisan cheese curds, presented over beer battered fries      

Mixed Grille
Petite blue marlin char grilled and topped with pesto butter paired with a tenderloin medallion presented over balsamic glazed onions and served with a twice baked potato

Honey Soy Blue Marlin
Fresh blue marlin steak broiled with a honey soy glaze and finished with roasted sesame seeds, served over white rice with a side of broccoli
  
Garlic Herb Shrimp
Jumbo shrimp pan seared in a garlic herb butter pan sauce with mushrooms, onions, tomatoes and fresh spinach, served over pasta and finished with asiago and parmesan cheese  

Harvest Scallops
Broiled Sea Scallops presented over basil cream pasta and served with roasted butternut and onions, finished with crumbled goat cheese and herbs    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Friday, October 21, 2016

Dinner Features October 21st, 2016


Guinness Bbq Chicken                     

Pan seared chicken breast tossed in Guinness barbecue sauce topped with bacon, caramelized onions and melted cheddar cheese over herb mashed potatoes with brioche toast.



Chicken Mushroom Kielbasa Alfredo           

Pan seared chicken breast, kielbasa and mushrooms in a white wine with garlic alfredo over pasta with broccoli.



Mediterranean Barramundi             
Seasoned barramundi broiled in sherry lemon butter, sautéed spinach, sundried tomatoes, and garlic with feta cheese over rice pilaf.   



Bavette Steak        

Seasoned char grilled Angus Reserve bavette steak finished with pesto butter presented over bacon asiago mashed potatoes with asparagus. 



             Scallops Marinara   

Fresh sea scallops pan seared with fresh basil, tomatoes, onions, sweet peppers and garlic in a white wine marinara over pasta finished with asiago and parmesan cheeses.



Char grilled Blue Marlin      
Seasoned char grilled blue marlin steak topped with avocado, cucumber, tomato and goat cheese salad presented over rice pilaf.



Sriracha Lime Shrimp  

Sriracha and lime marinated jumbo shrimp flame broiled and presented over Asian slaw with fried avocado and white 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, October 20, 2016

Dinner Features October 20th, 2016


Fall Harvest Herb Crusted Chicken       

Pan seared herb crust chicken breast with tomatoes, wild greens, butternut squash and zucchini in a garlic white wine sauce served over rice. 



Chicken and Crabmeat Pesto Florentine Asiago Alfredo   
Sautéed chicken breast with Surimi crabmeat, fresh spinach and sundried tomatoes tossed with pasta in a lite asiago pesto alfredo sauce.



Grilled Stockyard Sirloin
Angus Reserve Stockyard sirloin char grilled with Marsala portobella sauce served with fall seasoned baked sweet potatoes.   





Fresh Broiled Stuffed Barramundi 

Fresh Barramundi over fresh asparagus stuffed with spinach, sundried tomatoes and feta cheese topped with caper tarragon lemon cream sauce with a side of almond craisin herb rice.

  

Pineapple and Lime Shrimp Tower    

Jumbo shrimp sautéed in a zesty citrus pineapple salsa over rice layered between savory garlic bread and dusted with asiago cheese.



Scallops and Wild Mushrooms over Pasta 

Sautéed sea scallops with portabella, button and shitake mushrooms in a garlic basil sherry cream sauce over pasta.



Fresh Broiled Haddock                 
            Fresh Haddock filet broiled with lemon pepper butter

Wednesday, October 19, 2016

Dinner Features October 19

Apple Almond Chicken
Boneless chicken breast sautéed with apples, almonds, artichoke hearts and scallions in a light sherry cream sauce, served over pasta 

Montréal Grilled Stockyard Sirloin Fromage
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with melted crumbly bleu cheese, presented over garlic bread and served with a twice baked potato    

Italian Style Calamari
Battered and lightly fried calamari sautéed with bacon, mushrooms, banana peppers, kalamata olives and scallions in a fresh basil lemon white wine sauce, served over pasta and dusted with asiago cheese

Grilled Dijon Pepper Crust Ahi Tuna
Fresh ahi tuna painted with Dijon mustard and grilled to order with a peppercorn crust, topped with a pineapple sweet pepper relish and presented over fresh asparagus spears with a side of rice

Portobello Shrimp
Jumbo shrimp sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira wine sauce, served over rice pilaf

Autumn Rosemary Scallops
Sea Scallops sautéed with fresh rosemary, shiitake mushrooms, tomatoes, peppers and onions in a Marsala demi glace, served over rice pilaf   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Tuesday, October 18, 2016

Dinner Features October 18

Lemon Basil Shrimp Salad
A marinated char grilled shrimp skewer presented over mixed greens with almonds, oranges, dried cranberries, fresh pineapple, vine ripe tomatoes and onions served with your choice of dressing

Grilled Stockyard Sirloin
Angus Reserve Stockyard sirloin char grilled to order, topped with a Scotch ale sauce, shiitake mushrooms, peppers and onions presented with a twice baked potato     

Chicken Piccata
Boneless chicken breast sautéed with fresh spinach, mushrooms, artichoke hearts and capers in a garlic lemon sherry wine sauce, served over pasta

Herb Crust Ahi Tuna
Fresh ahi tuna pan seared with an herb crust, topped with a pineapple rosemary citrus salsa and presented over asparagus spears, served with a side of rice pilaf
  
Spanish Shrimp
Jumbo shrimp sautéed with tomatoes, banana peppers, sweet corn, bell peppers and onions in a tomato red sauce, served over rice pilaf

Scallops Elizabeth
Sea Scallops sautéed with portobello mushrooms, roasted red peppers and broccoli in a pesto garlic Dijon sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Monday, October 17, 2016

Dinner Features October 17

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

Grilled Stockyard Sirloin
Angus Reserve Stockyard sirloin char grilled to order, topped with a Scotch ale shiitake mushroom sauce and presented with a twice baked potato     

Chicken & Crabmeat Alfredo Florentine
Boneless chicken breast sautéed with surimi crabmeat and fresh spinach in a light Alfredo sauce, tossed with pasta    

Stuffed Mahi Mahi
Fresh broiled mahi mahi filet stuffed with surimi crabmeat, spinach and aged goat cheese, topped with a basil caper cream sauce and presented over asparagus spears, served with a side of rice pilaf    

Shrimp du Chef 
Jumbo shrimp sautéed with sliced kielbasa, artichoke hearts, broccoli and sun dried tomatoes in a garlic white wine sauce, served over pasta and dusted with asiago cheese  

Scallops Italian
Sea Scallops sautéed with mushrooms, tomatoes, peppers and onions in a garlic white wine marinara sauce, served over pasta 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter