Thursday, March 31, 2016

Dinner Features March 31


Salmon Oscar
Fresh Faroe Island salmon filet pan seared in an herb crust with surimi crabmeat and sweet peas, served with rice pilaf and sauce béarnaise  

Scallops Piccata
Sea scallops pan seared with shiitake mushrooms, capers and scallions served with pasta and a lemon cream sauce   

Shrimp Lafayette
Jumbo shrimp seared with onions, tomatoes, black beans and chorizo sausage serve with rice and a lime sour cream

Montréal Stockyard Steak
Angus stockyard sirloin steak char grilled with Montréal seasonings, topped with wild mushrooms and served with asparagus spears and bacon potato au gratin  

Chicken French
Boneless chicken breast dipped in an egg batter and sautéed with artichokes and spinach, served over pasta in a lemon sherry sauce, topped with asiago cheese  

Sweet & Sour Chicken
Battered chicken with a vegetable medley served over white rice with a sweet and sour glaze and sesame seeds

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Wednesday, March 30, 2016

Dinner Specials 30th March 2016


Bourbon Street Stew Blended flavors of chicken, fresh tuna, marlin, chopped clams and chorizo sausage with peppers, onions, black beans and corn in a zesty tomato broth over rice.



Sea Scallops Primavera Sea scallops and surimi crab meat sautéed with mushrooms and garden vegetables in a garlic sherry wine sauce
over pasta, dusted with asiago cheese.  



Sesame Dill Shrimp Sesame- dill coated Jumbo shrimp in a lemon wine sauce over roasted cauliflower polenta, topped with an avocado-barley relish.  



Mahi-Mahi Anglia Olie Broiled Mahi-Mahi over pasta with asparagus, broccoli and spinach in a garlic wine sauce
with parmesan cheese.   



Stockyard Steak with Herb Butter Grilled seasoned Angus stockyard sirloin steak topped with a sun-dried tomato basil garlic
butter served with a twice baked potato.



Chicken Provencal Chicken breast sautéed with mushrooms, onions, peppers, kalamata olives, tomatoes in a garlic, basil white wine sauce over pasta.  

  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter 

Tuesday, March 29, 2016

Dinner Features March 29


Fruits of the Sea Mixed Seafood Grille
Petite portions of our seafood dishes including broiled marlin with a caper sauce, grilled sashimi tuna and salmon French served with asparagus spears, a sweet pepper avocado relish and roasted cauliflower polenta  

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

Garlic & Garden Vegetable Shrimp Parmesan Medley
Jumbo shrimp, chopped clams and surimi crabmeat sautéed with a garden vegetable medley in a garlic white wine parmesan sauce, tossed with pasta and dusted with asiago cheese

Pan Seared Mahi Mahi Tropicale
Fresh mahi mahi filet pan seared and topped with a citrus salsa, presented over fresh asparagus spears and served with a side of pearled barley pilaf   

Stuffed Stockyard Steak
Angus stockyard sirloin steak char grilled and stuffed with surimi crabmeat, spinach, portobello mushrooms, artichoke hearts and sun dried tomatoes, topped with a horseradish Dijon mushroom sauce and served with a twice baked potato

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

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Monday, March 28, 2016

Dinner Features March 28


Stuffed Salmon
Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach, sun dried tomatoes and artichoke hearts topped with a rosemary lemon cream sauce and served with a side of rice pilaf
Scallops Angelina
Sea scallops broiled in Marsala wine with tomatoes and garlic, topped with melted mozzarella cheese and served with a side of rice pilaf  
Shrimp Alfredo Florentine
Jumbo shrimp sautéed with chopped clams and fresh spinach, tossed with pasta in a light asiago Alfredo sauce
Sashimi Grade Ahi Tuna
Fresh sashimi grade ahi tuna steak grilled to order and presented over spicy rice, topped with a citrus salsa with cilantro 
Montréal Stockyard Steak
Angus stockyard sirloin steak char grilled with Montréal seasonings, topped with a horseradish mushroom Dijon cream sauce and served with a twice baked potato
Sesame Orange Chicken & Shrimp Stir Fry
Boneless chicken breast and baby shrimp sautéed with garden vegetables in a sesame orange stir fry sauce, served over rice pilaf and dusted with sesame seeds
Herb Crust Chicken
Boneless chicken breast pan seared with a dill herb crust in a lemon white wine sauce, served over barley pilaf and topped with a caper basil sauce
Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Saturday, March 26, 2016

Dinner Features March 26


Montréal Stockyard Steak
Angus stockyard sirloin steak char grilled with Montréal seasonings and topped with caramelized onions and mushrooms, served with asparagus spears and bacon horseradish mashed potatoes

Chicken Tropicale
Boneless chicken breast pan seared with red onion, pineapple, sweet peppers, fresh cilantro and scallions sautéed in a white wine citrus sauce and served over rice pilaf

Chipotle Chicken Salad
Seasoned and char grilled chicken breast presented over mixed greens with tomatoes, red onion, sweet peppers, cheddar cheese sand tortilla strips served with a chipotle ranch dressing

Spinach and Artichoke Shrimp
Jumbo shrimp pan seared with fresh spinach and artichoke hearts in a white wine cream sauce, served over pasta and finished with asiago and parmesan cheeses  

Sockeye Salmon
Fresh sockeye salmon filet pan seared with an herb crust and topped with a rosemary cream sauce, served over roasted cauliflower polenta

Salmon Burger
Seasoned salmon burger served on a soft roll topped with Asian slaw, avocado aioli and pickled cucumbers served with sweet potato fries

Sesame Crusted Scallops
Deep sea scallops pan seared in a sesame crust and finished with a honey sriracha sauce, served over rice pilaf     

Spinach and Artichoke Shrimp
Jumbo shrimp pan seared with fresh spinach and artichoke hearts in a white wine cream sauce, served over pasta and finished with asiago and parmesan cheeses  

Cornmeal Crusted Mahi Mahi
Fresh seasoned mahi mahi filet pan fried with a cornmeal crust, topped with Cajun hollandaise and presented over Creole rice

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Friday, March 25, 2016

Dinner Specials for Good Friday 25th March


Terra  Mater Beef Stockyard  Grilled Angus beef stockyard steak presented with a roasted cauliflower polenta and a wild mushroom rosemary ragù.    



Thai Chicken Sautéed chicken breast tossed with a vegetable medley and cilantro over white rice with a lime Sriracha sauce.

  

 Shrimp Alfredo  Pan-seared Tiger shrimp with mushrooms, onions and garlic tossed with pasta in a creamy Alfredo sauce.

                                                 

Poseidon’s Sea Scallops Sea Scallops broiled with lemon and wine over pasta aglio olio with asiago cheese.

                                         

Barista Salmon Pan-seared Coffee crusted Sockeye Salmon with bacon, scallions, sweet peppers and pecans served with pasta, in a light sherry cream sauce.



 Neptune’s Seafood Stew Sautéed shrimp, clams, salmon and haddock simmered in a spicy tomato broth with Mire poix and pumpernickel crostini .



Mahi with Chilled Barley Pilaf  Char-grilled Mahi-Mahi presented with a chilled barley pilaf of shaved artichokes, roasted red peppers, eggplant and basil. 



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, March 24, 2016

Featured Dinner Entrees for March 24th


         




Barista Mahi Mahi  Pan-seared panko coffee crusted Mahi, with Applewood bacon, scallions, sweet peppers and pecans, served with asparagus spears and a sherry cream.



Sockeye Salmon Char-grilled Sockeye Salmon served with burgundy braised root vegetables, horseradish cream and a side of rice pilaf. 





Sea Scallops Amatricana Sautéed sea scallops with tomato, garlic, basil and pasta tossed with a white wine sauce and parmesan cheese.    



Tiger Shrimp Alfredo Tiger shrimp sautéed with mushrooms and onions tossed with pasta and a creamy alfredo sauce with a dusting of nutmeg.



Wild Mushroom Rosemary Stockyard Angus stockyard sirloin steak char grilled presented with a wild mushroom - rosemary ragù and a roasted cauliflower polenta.



Chicken Santé Fe Sautéed chicken breast with tomatoes baked with cheddar cheese over dirty rice.  

  

Asian Chicken Shredded chicken breast, carrots, daikon radish, broccoli and rice with a curry butter sauce and scallions.     

  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter 


Wednesday, March 23, 2016

Dinner specials 23rd March


Stuffed Sockeye Salmon Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach and artichoke hearts topped with a basil cream caper sauce, presented over asparagus spears, served with a side of rice. 



Seafood Fra Diablo Sautéed shrimp, sea scallops, chopped clams, peppers, onions, tomatoes and green olives, in a spicy white wine marinara sauce over pasta.    



Tiger Shrimp Monte Carlo Tiger shrimp sautéed with mushrooms, tomatoes, artichokes, zucchini and Italian sausage in a zesty garlic sherry wine sauce over
pasta with asiago cheese.



Grilled Sicilian Stockyard Steak Angus stockyard sirloin steak char grilled then dusted in Italian seasonings, topped with mushrooms and melted asiago cheese, served with a twice baked potato.



Chicken Primavera Alfredo Sautéed chicken breast with mushroom, mixed garden vegetables in a light Alfredo sauce tossed with pasta.  

  

Herb Crusted Chicken Pan-seared herb crusted chicken breast with tomatoes, caramelized onions and fresh mozzarella in a spicy garlic wine sauce served over muddy rice.     

  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter 


Tuesday, March 22, 2016

Dinner Features March 22


Stuffed Salmon
Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach and artichoke hearts topped with a basil cream sauce, presented over asparagus spears and served with a side of muddy rice  

Garlic Seafood Pasta
Deep sea scallops, shrimp and chopped clams sautéed in a garlic white wine sauce, served over pasta and finished with asiago cheese    

Tuscany Shrimp
Jumbo shrimp sautéed with mushrooms, caramelized onions, tomatoes, fresh spinach and fresh mozzarella cheese in a garlic sherry basil sauce, served over pasta

Montréal Grilled Stockyard Steak
Angus stockyard sirloin steak char grilled with Montréal seasonings, topped with a wild mushroom rosemary burgundy sauce and served with a twice baked potato

Sweet & Spicy Honey Curry Chicken Stir Fry
Boneless chicken breast stir fried with mixed garden vegetables in a spicy honey curry stir fry sauce, served over rice and dusted with sesame seeds

Chicken du Chef
Boneless chicken breast sautéed with ham, zucchini, artichoke hearts and capers in a lemon white wine sauce, served over pasta and finished with asiago cheese    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Monday, March 21, 2016

Dinner Features March 21


Stuffed Salmon
Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach and artichoke hearts topped with a pineapple black bean salsa, presented over asparagus spears and served with a side of rice pilaf

Scallops O’Brien
Deep sea scallops sautéed with tomatoes, mushrooms, artichoke hearts and fresh spinach in a sherry asiago sauce, served over pasta    

Shrimp & Broccoli Alfredo
Jumbo shrimp sautéed with broccoli and tossed with pasta in a light Alfredo sauce

Sicilian Stockyard Steak Caprese
Angus stockyard sirloin steak seasoned and char grilled to perfection, topped with vine ripe tomatoes, fresh basil and fresh mozzarella cheese, drizzled with a balsamic glaze and served with augratin potatoes    

Wild Mushroom Balsamic Chicken
Boneless chicken breast sautéed with wild mushrooms and onions in a balsamic sauce, presented over muddy rice  

Basil Chicken Aglio Olio
Boneless chicken breast sautéed with broccoli, sun dried tomatoes and fresh spinach tossed with pasta in garlic oil with white wine and parmesan, finished with asiago cheese and served with basil garlic bread  

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

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Sunday, March 20, 2016

Dinner Features March 20


Basil Broiled Sockeye Salmon
Fresh sockeye salmon filet broiled in white wine basil butter served over pasta topped with broccoli and spinach in garlic oil and white wine, dusted with asiago cheese  

Mixed Grilled
A petite grilled sockeye salmon served with a black bean pineapple relish paired with a half order of our chicken French, served with a side of rice pilaf

Shrimp ala York
Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts and fresh spinach in a garlic sherry parmesan cream sauce, served over pasta      

Herb Grilled Stockyard
Angus stockyard sirloin steak herb seasoned and char grilled to perfection, topped with balsamic seared wild mushrooms and onions and served with augratin potatoes    

New Orleans Herb Crust
Boneless chicken breast pan seared in a spicy herb crust, served over dirty rice and finished with a chorizo Creole sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter