Dinner Specials 30th June 2016

Hawaiian Chicken Sautéed chicken breast shiitake mushrooms, pineapple and garden vegetables in a tangy orange sauce with a hint of soy, served over rice, dusted with sesame seeds.  

Portobello Chicken Sautéed chicken breast portobello mushrooms, sun dried tomatoes and scallions in a light marsala demi glace over rice..   

Jazzy Flower City Stockyard Steak Char grilled Angus Reserve Stockyard beef sirloin topped with brandy glazed spiced apples, onions and mushrooms served with au Poivre style potatoes.

Shrimp Fromage au Trois Anglie Olie Sautéed Jumbo shrimp with zucchini, yellow summer peppers, cherry tomatoes in a garlic white wine parmesan-asiago sauce tossed with pasta, topped with a blue cheese basil butter.   

South West Santa Fe Sea Scallops Pan seared Sea Scallops, surimi crabmeat, tomatoes, peppers, onions, sweet corn and bacon in a spicy garlic lime sauce over rice with tortilla chips.  

Pecan Rosemary Mahi Mahi Pan-seared pecan rosemary crusted Mahi Mahi filet with a sweet potato cucumber fruit salsa over asparagus with a side of rice.  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter   

Dinner Specials 29th June 2016

Chicken Primavera Boneless chicken breast sautéed with garden vegetables and mushrooms in a sherry wine sauce tossed with pasta.  

Herb Crusted Chicken with Roasted Vegetables seared herb crusted chicken breast in a lemon sherry wine sauce, over balsamic roasted vegetables with a side of rice topped with a blue cheese basil butter.   

Sicilian Stockyard Steak Char grilled Angus Reserve Stockyard beef sirloin over garlic bread, topped with sautéed mushrooms, onions and melted asiago cheese, served with oven roasted potatoes.

Garlic Seafood Pasta Sautéed Jumbo shrimp, chopped clams, surimi crabmeat and haddock in a light garlic white wine sauce over pasta, dusted with asiago cheese.   

Rosemary Sea Scallops Pan seared Sea Scallops with wild mushrooms, zucchini and spinach in a zesty fresh rosemary wine sauce over rice.  

Summer Citrus Mahi Mahi Mahi Mahi filet broiled in lemon and white wine served over fresh asparagus spears with a side of rice, topped with a citrus cucumber salad.  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter   

Dinner Features June 28

Appetizer:

Wonton Crabmeat Tower

Wonton crabmeat tower with aged goat cheese and spinach drizzled with a strawberry glaze and fresh basil

Entrees:

Chicken Burgundy

Boneless chicken breast sautéed with portobello, shiitake and button mushrooms, in a garlic burgundy demi-glace, served over garlic smashed potatoes  

Garden Vegetable Chicken Medley

Boneless chicken breast sautéed with fresh basil, mushrooms, yellow squash, zucchini, broccoli and sun dried tomatoes in a sherry wine sauce, served over pasta and finished with asiago cheese   

Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with a peppercorn garlic rub, topped with caramelized onions and served with roasted garlic augratin potatoes

Asiago Basil Shrimp

Jumbo shrimp sautéed with portobello mushrooms, sun dried tomatoes and fresh basil in a light white wine asiago cream sauce tossed with pasta   

Bourbon Street Seafood Creole

Deep sea scallops, chopped clams, marlin, swordfish and surimi crabmeat sautéed in a light tomato broth with black beans, tomatoes, peppers and onions, finished with fried tortillas

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with spinach, artichoke hearts and tomatoes, presented over fresh asparagus and topped with a mango pineapple salsa, served with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter   

Dinner Features June 27

Vegetable Lasagna

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

Tropical Jerk Chicken

Boneless chicken breast pan seared with jerk spices in a zesty wine sauce, topped with a pineapple mango salsa and served over rice

Chicken du Chef

Boneless chicken breast sautéed with fresh rosemary, mushrooms, artichoke hearts and sun dried tomatoes in a lemon white wine sauce, served over pasta and finished with asiago cheese   

Grilled Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, topped with a wild mushroom peppercorn Dijon sauce and served with augratin potatoes 

Shrimp & Tomato Verda

Jumbo shrimp sautéed with tomatoes, spinach, zucchini and broccoli in a garlic basil sherry wine sauce, served over pasta   

Scallops Fra Diablo

Deep sea scallops, chopped clams and surimi crabmeat sautéed with jalapeños, tomatoes, peppers and onions in a spicy white wine marinara sauce, served over pasta  

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a chilled chick pea basil sauce, presented over oven roasted vegetables and served with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter   

Dinner Features June 26

Stockyard Steak Rustica

Angus Reserve Stockyard sirloin char grilled to perfection, presented with sautéed spinach, wild mushrooms and roasted cauliflower cream, served with bacon mashed potatoes

Jalapeño Chicken

Boneless chicken breast sautéed with jalapeño peppers, zucchini, tomatoes and garlic served with dirty rice, avocado crème fraîche and cheddar cheese

Tuscan Chicken Salad

Boneless rosemary grilled chicken breast, fried chick peas, strawberries, artichokes, goat cheese, capers and onions presented over mixed greens and served with our Mediterranean vinaigrette

Scallops Rojo

Sea scallops pan seared and served with parmesan herb spaghetti and a burgundy reduction     

Pan Seared Swordfish

Fresh swordfish pan seared in a savory crust with mushrooms, sun dried tomatoes, fresh spinach and brown butter sauce, served with rice pilaf

Shrimp Puttanesca

Jumbo shrimp, clams, garlic and tomatoes tossed with pasta and a white wine tomato sauce, finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner Features June 25

Highland Lager® Grilled Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, topped with sautéed mushrooms and onions and a Highland Lager gravy, presented over bacon gruyere mashed potatoes

Chicken Vegetable Pasta

Boneless chicken breast pan seared with zucchini, summer squash, tomatoes, fresh spinach, onions, bell peppers and mushrooms in a white wine pan sauce, served over pasta and finished with asiago and parmesan cheese    

Strawberry Pecan Chicken Salad

Boneless grilled chicken breast presented over mixed greens with strawberries, pecans, avocado, red onion and goat cheese, served with a strawberry balsamic vinaigrette

Tropical Mahi Mahi Salad

Fresh broiled mahi mahi filet presented over mixed greens with pineapple, oranges, tomatoes, red onions and walnuts served with a sesame orange ginger dressing

Tomato Caper Scallops

Sea scallops pan seared in a sherry wine pan sauce with fresh basil, tomatoes, capers and artichoke hearts served over pasta and finished with asiago cheese    

Mango Berry Swordfish

Fresh swordfish broiled with citrus and wine presented over baby spinach, topped with a mango berry salsa and balsamic glaze

Shrimp Jambalaya

Jumbo shrimp pan seared in a white wine tomato sauce presented over wild rice jambalaya with chorizo sausage, pulled pork and Cajun holy trinity

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner Specials Friday 24th June

Burgundy Beef Stockyard Seasoned and grilled 10oz beef stockyard presented with a cauliflower quinoa risotto, a burgundy reduction and crumbled goat cheese.

Chicken Alfredo Pan seared chicken breast with bacon, shallots and wild mushrooms tossed with pasta in creamy Alfredo sauce.

Herb Crusted Chicken Pan seared herb crusted chicken breast topped with brie cheese, served with mashed potatoes and a carrot rosemary velouté.

Linguine Pescatora Sautéed Tiger shrimp, clams, roasted garlic and basil tossed with pasta in a spicy tomato wine sauce.

  

Curry Sea Scallops Curry seasoned pan-seared Sea scallops on a bed of lettuce with mango, pineapple, cucumbers, pecans and broccoli, served with a mango sriracha dressing.  

Char Grilled Swordfish Lightly seasoned and grilled Swordfish with roasted vegetables, wild rice and a herb butter.

Tuscan  Ahi Tuna Pan-seared Ahi Tuna with tomatoes, capers, roasted red peppers and garlic served with sautéed spinach.

Fresh Broiled Haddock  Fresh Haddock filet broiled with lemon pepper butter 

Fish Fry  Your choice of breaded or crispy beer battered fresh Haddock filet

Dinner Features June 23

Fusion Chicken

Sesame herb crusted chicken breast sautéed with cabbage, sweet peppers and scallions drizzled with a curry mango gastrique 

Country Stockyard Steak

Angus Reserve Stockyard sirloin char grilled presented with a roasted red pepper and onion au gratin potato, roasted broccoli and a rosemary carrot puree

Shrimp Scampi

Jumbo tiger shrimp and surimi crabmeat sautéed with scallions, garlic and tomatoes tossed with pasta in a rosemary butter sauce, topped with asiago cheese    

Wild Mushroom Sea Scallops

Deep sea scallops seasoned and pan seared, served with wild mushrooms, apples and pecans in a light sherry cream sauce, served over pasta  

Insalata Con Pollo

Pan seared chicken breast on a bed of fresh greens with artichokes, strawberries, goat cheese, walnuts, onions and bacon with a balsamic pesto vinaigrette

Jamaican Jerk Ahi Tuna

Pan seared jerk seasoned ahi tuna with a mango corn relish and wild rice

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

Rosemary Apple Chicken Florentine Boneless chicken breast sautéed with apples, artichoke hearts, zucchini and fresh spinach in a white wine rosemary sauce over pasta.  

Montreal Grilled Stockyard Steak Angus Reserve Stockyard sirloin char grilled with Montréal seasonings ,topped with a basil garlic seared cabbage, served with roasted red pepper au gratin potatoes.

Portobello Shrimp Jumbo shrimp sautéed with portobello mushrooms, tomatoes, artichoke hearts in a burgundy demi-glace over garlic smashed potatoes.   

Orange Sesame Curry Scallops Deep sea scallops sautéed with shiitake mushrooms, broccoli, zucchini and red peppers 1n a sesame orange curry sauce over rice.  

Chicken & Crabmeat Alfredo Sautéed chicken crabmeat, mushrooms and scallions in a light alfredo sauce over pasta.  

Garlic Basil Mahi Aglio Olio Broiled Mahi in a white wine basil butter served over pasta tossed with broccoli, sun dried tomatoes, dusted with asiago cheese.  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter   

Dinner Features June 21

Chicken & Wild Mushroom Scampi

Boneless chicken breast sautéed with button, shiitake and portobello mushrooms in a lemon garlic sherry sauce, served over pasta and finished with asiago cheese

Jerk Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Jerk spices, topped with a rosemary basil garlic butter and served with roasted red pepper and onion augratin potatoes

New Orleans Shrimp & Crabmeat Stew

Jumbo shrimp, haddock and surimi crabmeat sautéed with chorizo sausage, black beans, zucchini, tomatoes, peppers and onions in a mildly spicy garlic wine broth, served over rice 

Pan Seared Scallops & Braised Cabbage

Sea scallops seasoned and pan seared, served over savory braised cabbage with a rosemary carrot purée, finished with a balsamic caper sauce  

Fresh Broiled Mahi Mahi

Fresh mahi mahi broiled in lemon and white wine, topped with a mango red pepper cucumber relish and presented over asparagus spears with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter   

Dinner Features June 20

Vegetable Lasagna

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

Chicken Divon

Boneless chicken breast sautéed with broccoli, artichoke hearts and sun dried tomatoes in a light white wine Dijon sauce, served over rice pilaf

Montreal Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with caramelized onions and dusted with asiago cheese, served with a twice baked potato

Shrimp Monte Carlo

Jumbo shrimp sautéed with Italian sausage, tomatoes, mushrooms, zucchini and artichoke hearts in a lemon sherry wine sauce, served over pasta   

Scallops Provencal

Deep sea scallops sautéed with mushrooms, tomatoes, olives, peppers and onions in a garlic white wine sauce, served over pasta 

Grilled Ahi Citrus Garden Salad

Seasoned ahi tuna steak char grilled to order, presented over fresh greens, with oranges, strawberries, dried cranberries, mangoes, vine ripe tomatoes, onions, almonds and aged goat cheese served with your choice of dressing

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a roasted red pepper corn cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter   

Dinner Features June 19

Chicken Strawberry Salad

Boneless grilled chicken breast with strawberries, pecans, goat cheese, cucumbers, asparagus and shallots presented over fresh mixed greens tossed with a berry avocado cream dressing  

Herb Chicken

Boneless chicken breast pan seared in a panko herb crust, topped with a horseradish rosemary béchamel and served over rice pilaf

Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled to order and presented with a roasted red pepper cream and augratin potatoes

El Paso Shrimp

Jumbo Cajun seared shrimp with chorizo sausage, black beans, corn, tomatoes and Guinness® caramelized onions served with rice pilaf and a barbeque glaze  

Scallops Limon

Deep sea scallops pan seared with tomatoes, broccoli, artichokes and basil served with pasta and a lemon butter sauce, finished with asiago cheese

Grilled Mahi Mahi

Grilled Mahi Mahi presented with a pineapple salsa and a chilled quinoa pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter