Dinner Features for Wednesday July 31st

Appetizer:

Greens and Beans

Fresh escarole sautéed with white cannellini beans, chicken stock, Romano cheese and a touch of crushed red pepper, finished with asiago cheese

Entrees:

Guinness® Grilled Stockyard

10 oz. beef stockyard sirloin steak char grilled to order and topped with a Guinness wild mushroom sauce, served with a twice baked potato

Chicken with Greens and Beans

Boneless chicken breast and escarole sautéed with white cannellini beans in chicken stock with Romano cheese and a touch of crushed red pepper, finished with asiago cheese

Chicken Marinara

Boneless diced chicken breast sautéed with red bell peppers and onions tossed in a zesty marinara sauce and served over pasta

Ahi Tuna Florentine

6 oz. ahi tuna steak pan seared to order and topped with a fresh mango salsa, served over sautéed spinach

Summer Scallops

Dry packed deep sea scallops sautéed with artichoke hearts, sweet peas and roasted red peppers in a lemon butter sauce, served over rice pilaf

Burgundy Shrimp

Black tiger jumbo shrimp pan seared with eggplant, summer squash and zucchini in a burgundy sauce, served over pasta and topped with grilled scallions  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Beer List:

Bottles:                                                                                       
Abita Turbo Dog                     Abita Purple Haze                          
Adnams Broadside                Bud Light                                           
Bud Light Lime                        Bud Light Limearita                       
Sam Adams                              Corona                                          
Michelob Ultra                        Dale's Pale Ale                                  
Labatt Blue                               Labatt Blue Light                            
Stella Artois Cidre (gluten free)                                                   
Taddy Porter                                                                                                               
Founders Breakfast Stout                                                    

Drafts:

Brooklyn Summer Ale   

Coor’s Light      

Guinness Stout

Spaten Lager    

Three Head’ Brewing The Kind IPA

         Rhorbach’s Blueberry Ale

Rhorbach’s Scotch Ale

Shock Top Belgian White                                                                      

Dinner Features for Tuesday July 30th

Scallops Caprese

Dry packed deep sea Italian breaded scallops pan seared with tomatoes and fresh mozzarella cheese in a garlic white wine sauce tossed with pasta and fresh basil

Shrimp Salad

Black tiger jumbo shrimp char grilled and served over fresh spring mix tossed with house made lemon vinaigrette, topped with almonds, cherry tomatoes, red onions, feta cheese and croutons

Balsamic Bleu Grilled Stockyard

10 oz. beef stockyard sirloin steak char grilled to perfection topped with melted crumbly bleu cheese and a balsamic glaze, served with mashed potatoes and asparagus spears

Sesame Crusted Ahi Tuna

6 oz. sesame crusted ahi tuna steak pan seared with peppers onions and mushrooms in a soy glaze, served over rice pilaf   

Summer Chicken

Boneless chicken breast pan seared with summer squash, sweet peas, roasted red peppers, red onion and garlic in a lemon white wine cream sauce, tossed with pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday July 27th

Appetizer:

Stuffed Mushrooms

Mushrooms caps stuffed with lump crab meat, spinach and feta cheese

 

Entrees:

Dijon Scallops

Dry packed deep sea scallops sautéed with chopped clams, sun dried tomatoes and cannellini beans in a white wine Dijon sauce, served over pasta

Grilled Shrimp Wedge Salad

Black tiger jumbo shrimp grilled and served over a wedge of iceberg lettuce, topped with blue cheese, crumbly bleu, bacon and a balsamic glaze   

Steak and Spinach Salad

10 oz. beef stockyard sirloin steak pan seared to order and topped with feta cheese, served over fresh spinach and finished with a mango salsa

Herb Crusted Red Snapper

Fresh Red Snapper pan-seared with an herb crust, presented over fresh mixed greens and topped with a strawberry vinaigrette

Chicken Caprese

Boneless chicken breast char grilled and presented over fresh mozzarella cheese and tomato slices, finished with olive oil, fresh basil and balsamic glaze  

Cajun Chicken Alfredo

Boneless chicken breast sautéed with Cajun spices and served over fettuccini in Alfredo sauce  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Friday Features July 26

Stuffed Mushrooms                                                                                                                                                   

Mushrooms caps stuffed with lump crab meat, spinach and feta cheese

Entrees:

Summer Stockyard         

10 oz. stockyard steak char grilled to order served topped with fresh pineapple and blueberry vinaigrette served with a baked potato

Sesame Ahi                                                                           

Sesame encrusted ahi tuna steak pan seared to order, served over rice pilaf finished with an orange soy glaze

Grilled Snapper                                                                    

Grilled scarlet snapper filet served over field greens topped with mango salsa

Scallops Carbonara                                                                          

Dry packed deep sea scallops sautéed with bacon, mushrooms and peas, served over pasta in a cream sauce

Seared Shrimp                                                                           

Jumbo shrimp pan seared with artichoke hearts in a white wine lemon garlic sauce served over sautéed spinach

Grilled Chicken         

Grilled chicken breast char grilled, served over iceberg lettuce wedge topped with crumble blue cheese, bacon and balsamic glaze 

Fresh Broiled Haddock                                                                                                                                                  

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                        

Breaded or beer battered haddock

Dinner Features for Wednesday July 24th

Appetizer:

Potstickers

Wonton wrappers stuffed with Italian sausage, peppers and onions fried till crispy, served with marinara sauce

 

Entrees:

Beef Burgundy

10 oz. beef stockyard sirloin steak char grilled to order and topped with a burgundy glaze and crumbly bleu, served with a twice baked cheddar topped potato

Summer Chicken & Fruit Salad

Boneless chicken breast char grilled and presented over fresh mixed greens with oranges, blueberries and walnuts, finished with homemade strawberry vinaigrette

Chicken French

Boneless chicken breast dipped in egg batter and sautéed with artichokes and spinach in a lemon sherry butter sauce served over pasta and finished with asiago cheese

Santa Fe Ahi Tuna

6 oz. ahi tuna steak grilled to order and topped with a black bean corn salsa, served over fresh spinach

Bacon Wrapped Scallops

Dry packed deep sea scallops wrapped in bacon and pan seared, topped with warm bacon vinaigrette and served with a side of rice pilaf

Shrimp Primavera

Black tiger jumbo shrimp sautéed with portobello mushrooms, summer squash and carrots in marinara sauce served over pasta and finished with asiago cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday July 23rd

Appetizer:

Potato Pancakes

Two potato and scallion pan cakes pan fried and topped with apple chutney, served on a bed of fresh spring mix

Entrees:

Scallops Caprese

Dry packed deep sea scallops pan seared with tomatoes, basil and fresh mozzarella cheese tossed with pasta

Cobb Shrimp Salad

Black tiger jumbo shrimp char grilled and presented on a bed of baby spinach with mushroom, red onion, hardboiled egg, bacon and crumbly blue cheese served with your choice of dressing

Barbeque Grilled Stockyard

10 oz. beef stockyard sirloin steak char grilled with a spicy barbeque sauce and served with a twice baked potato and bacon macaroni salad

Lemon Dill Ahi Tuna

6 oz. ahi tuna steak grilled to order topped with a lemon aioli and served with orzo pasta with sweet peas, red onion and fresh dill

Chicken Dijon

Boneless chicken breast pan seared with mushrooms, asparagus and olives, served over mashed potatoes with a Dijon cream sauce  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday July 21st

Appetizer:

Arancini Appetizer

Three Blue cheese stuffed arancini balls served with marinara sauce for dipping

Entrees:

Bayou Stockyard

10 oz. beef stockyard sirloin steak char grilled to order topped with a lump crab meat crust finished with Cajun remoulade and a twice baked potato

Scallops

Dry packed deep sea scallops sautéed with peas, mushrooms, onions and bacon served over pasta in a cream sauce  

Shrimp Escarole

Black tiger jumbo shrimp pan seared with red onions and black olives, served over tender escarole in marinara sauce finished with asiago cheese

Snapper

Snapper pan seared topped with lump crab meat stuffing presented over fresh spinach

Tex-Mex Ahi

Sushi grade tuna steak lightly marinated and char grilled to order served over salsa scallion rice with an avocado cream sauce

Cajun Herb Chicken

Boneless Cajun herb crusted chicken breast pan seared to golden perfection, topped with cheddar cheese and served with bacon ranch pasta salad

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Friday Features July 19

Appetizer:

Greens and Beans                                                                                                                                            

Fresh escarole sautéed with white cannellini beans, chicken stock, Romano cheese and a touch of crushed red pepper, finished with asiago cheese

Entrees:

Flat Iron         

10 oz. flat iron steak char grilled to order, served atop pesto mashed potatoes topped with a wild mushroom burgundy sauce

Summer Salmon Salad                                                                          

Grilled fresh salmon filet served over fresh baby spinach topped with tomato artichoke salsa

Rustic Scallops                                                                      

Dry packed deep sea scallops sautéed with cannellini beans, scallions and garlic served over pasta in a white wine sauce

Shrimp Marinara                                                                    

Jumbo shrimp pan sautéed with red onions, tomatoes, zucchini and garlic tossed with pasta in marinara sauce

 Beef Tip Salad                                                       

Tenderloin beef tips sautéed with peppers, onions and mushrooms, presented over field greens topped with crumbled blue cheese

Herb Chicken         

Boneless pan seared herb crusted chicken breast served over roasted red pepper scallion rice topped with fresh tomato basil relish

Fresh Broiled Haddock                                                                                                                                                  

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                                                                                                                                                              

Breaded or beer battered haddock