Dinner Features April 30th

Entrees

Clams Paella                                                1

Little neck clams steamed in a white garlic sauce with chorizo sausage, tomatoes, asparagus, red and green onions served over orzo pasta

Grilled Flat Iron Steak                                                            

9 oz. beef flat iron steak char grilled to order, topped with a sherry cream sauce and crispy red onions, served with a twice baked potato

Basil Seared Scallops                                  

Dry packed deep sea scallops pan seared with fresh basil and served with a creamy wild mushroom polenta, finished with a tomato beurre blanc

Blackened Shrimp Salad                                          

Black tiger jumbo shrimp pan seared with blackening spices and presented over field greens with strawberries, blueberries and jícama served with your choice of dressing

Herb Crusted Chicken                   

Boneless chicken breast pan seared with an herb crust and topped with a black bean corn relish, served over rice pilaf  

Fresh Broiled Haddock                                         

         Fresh Haddock filet broiled with lemon pepper butter

Dinner Features April 26th

Entrees:

Stockyard Steak        

10 oz. house seasoned stockyard sirloin steak char grilled to order, served with roasted red pepper mushroom gravy and a twice baked potato

Grilled Snapper                                                                                                                                   

Snapper filet char grilled, served with roasted carrot puree and apple chutney

 Scallops Florentine                                                                          

Dry packed deep sea scallops pan seared with sweet peppers, served with creamed spinach

Shrimp du Chef                                                                             

Jumbo shrimp pan seared with brussel sprouts served with pasta and sauce choron

    

Pan Fried Tilapia                                                                             

Cajun crusted tilapia filet pan fried, presented over rice pilaf with a fresh jalapeño black bean corn relish

 

Clams du Mohr                                                                          

Little neck sea sea clams tossed with chorizo sausage, herbs and tomatoes in a white wine pan sauce with pasta

Chicken au Gratin                      

Boneless chicken breast sautéed with walnuts, apple, garlic and onion served with blue cheese potato au gratin

Fresh Broiled Haddock                                                                                                                                                 

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                       

Breaded or beer battered haddock

Beer Flights:

Try our new beer flights. Each flight consists of four different types of beer for you to sample. Feel free to mix and match- 

Taste of New York                                                                          

Featuring Rohrbach’s Scotch Ale; Brooklyn Brewery Brooklyn Lager; Blue Point Brewery Spring Fling Copper Ale and Three Heads Brewing The Kind IPA

Around the World                                                                           

Featuring Guinness Draught; Spaten Premium Lager; Shock Top Belgian Style Ale and Three Heads Brewing The Kind IPA 

Dinner Features April 24th

Appetizers:

Saganaki                                                                                                                                                                               

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Pan Seared Tuna                                                                        

Fresh ahi grade tuna steak pan seared to order and served with a pineapple avocado relish and a baked potato  

Wild Mushroom Scallops                              

Dry packed deep sea scallops pan seared with a wild mushroom ragout and served over rice pilaf

Cowboy Stockyard Sirloin   

Ten ounce beef stockyard sirloin char grilled with a Cajun coffee dry rub and served with a twice baked potato

Shrimp Concassé                                           

Black tiger jumbo shrimp sautéed with tomatoes, basil, balsamic and olive oil served over linguine

Chicken Santa Fe                

Boneless chicken breast pan seared and served with a black bean corn relish over rice pilaf

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features April 20th

Entrees:

Potato Crusted Salmon

Fresh salmon filet pan seared with a potato crust and topped with pesto cream

Mango Scallops                                   

Dry packed deep sea scallops pan seared with mango, cranberry and roasted red peppers finished with a brandy sauce

Peppercorn Beef Burgundy   

Twin beef sirloin medallions char grilled with cracked peppercorns and topped with a burgundy sauce, served with a twice baked potato  

Blackened Shrimp                                   

Black tiger jumbo shrimp sautéed with blackening spices and topped with a lemon beurre blanc, served with asparagus spears and wild rice  

Dijon Horseradish Chicken                   

Boneless chicken breast pan seared with a horseradish crust and topped with a Dijon cream sauce, served with broccoli and rice pilaf  

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter

Beer Flights:

Try our new beer flights. Each flight consists of four different types of beer for you to sample, Feel free to mix and match- 

Taste of New York                                    

Featuring Rohrbach’s Scotch Ale; Brooklyn Brewery Brooklyn Lager; Blue Point Brewery Spring Fling Copper Ale and Three Heads Brewing The Kind IPA

Around the World                                 

Featuring Guinness Draught; Spaten Premium Lager; Shock Top Belgian Style Ale and Three Heads Brewing The Kind IPA

Dinner Features April 19th

Entrees:

Wild Mushroom Stockyard        

10 oz. Montréal seasoned stockyard sirloin steak char grilled to order topped with garlic sherry shiitake and portobello mushrooms and melted asiago cheese. Served with a twice baked potato

Blackened Scallops                                                                    

Dry packed Cajun seasoned deep sea scallops pan seared served with citrus beurre blanc and a rosemary potato cake

April Showers Salmon                                                                                                                          

Salmon filet lightly marinated and char grilled, served over asparagus spears with fresh melon relish

Shrimp du Chef                                                                            

Pan-seared Jumbo shrimp, presented on a bed of rice pilaf with a black bean pineapple relish

    

Garlic Curry Ahi                                                                             

6 ounce Ahi tuna steak char pan seared to order with a garlic curry crust served with wild rice and pesto aioli

   

Chicken Napoleon                      

Boneless herb crusted chicken breast pan seared to golden perfection, layered with  prosciutto, fresh mozzarella and roasted red peppers; finished with a drizzle of chilled cucumber cream

Fresh Broiled Haddock                                                                                                                                                  

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                            \

Breaded or beer battered haddock

Dinner Features April 18th

Appetizers:

Saganaki                                                                                                                                                                               

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Pan-Seared Salmon                                                         

Pan-seared Salmon filet with a chilled black-bean & pineapple relish, served with fresh asparagus spears.

Spring Sea Scallops                             

Deep sea scallops sautéed with apples, craisins and onions, presented with grilled asparagus and a sherry glaze.

Beef Sirloin Medallions   

Grilled & seasoned twin 3 oz. sirloin medallions, served with a tomato Bruschetta and a chilled cucumber cream sauce, with a twice baked potato.

Shrimp du Chef                                          

Sautéed black tiger jumbo shrimp with prosciutto ham and scallions, served with a lemon parmesan orzo pasta.

Mustang Chicken                  

Pan-seared spicy horseradish crusted chicken breast with a Dijon mustard cream sauce and rice pilaf.    

Chicken Fresca     

Sautéed pecan crusted chicken breast with rice pilaf and a chilled basil-melon salsa .    

Fresh Broiled Haddock                                         

        Fresh Haddock filet broiled with lemon pepper butter

Dinner Features April 17

Appetizers:

Saganaki                                                                                                                                                                                                                                                                                                     

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Grilled Salmon                                                               

Grilled Salmon with wild rice, sautéed tomatoes, garlic, asparagus and a pesto aioli.

Spring Sea Scallops                                

Dry packed deep sea scallops pan seared in a lemon butter dill sauce, over a cold cucumber, cherry tomato, orzo pasta salad.

Sherry Herb Sirloin   

Twin 3 oz. sirloin medallions char grilled to order topped with an herb mushroom onion sherry sauce, accompanied by a twice baked potato

Grilled Shrimp Salad                                 

Black tiger jumbo shrimp marinated in Greek dressing and char grilled, served on a bed of spring mix with cherry tomatoes, cucumbers and feta cheese tossed with a house made red wine vinaigrette

Pecan Panko Crusted Chicken                  

Chicken breast pan seared with a panko crust, topped with a raspberry sauce, served with mashed potatoes and asparagus spears.    

Chicken with blue cheese pesto                                               

Sautéed chicken breast with prosciutto ham, mushrooms and garlic in a blue cheese pesto with orzo pasta .    

Fresh Broiled Haddock                                         

         Fresh Haddock filet broiled with lemon pepper butter