Dinner Features March 18

Appetizer:

Seasoned Calamari

Seasoned floured calamari, deep fried and served with a banana pepper aioli

Entrees:

Salt & Pepper Seared Stockyard Steak

Salt and pepper Angus Reserve Beef Stockyard sirloin steak seared to order and sliced, finished with house made steak sauce and crispy onions, presented over garlic parmesan mashed potatoes

 

Blackened Swordfish

Fresh swordfish steak pan seared with blackening spices and finished with a banana pepper aioli and pineapple salsa, served with island plantain fried rice

Dublin Coddled Lasagna

Tender potatoes layered with corned beef, caramelized onions, bacon, swiss cheese, and mashed potatoes finished with a cheddar cheese beer sauce

Scallops & Crab Stir Fry

Deep sea scallops and surimi crabmeat pan seared in a garlic butter parmesan sauce, served over scallion mashed potatoes

Shrimp & Grits

Jumbo creole southern fried shrimp served over cheddar bacon grits and Cole slaw

Brisket Burger

Half pound Angus Reserve ground beef burger grilled to perfection and piled high with corned beef, swiss cheese, Cole slaw and thousand island dressing, served with fries

XXL Barbeque Burrito

Tender seasoned stewed chicken stuffed in a XXL tortilla shell with rice, peppers and onions filled with a nacho cheese sauce and served with a side of corn chips and salsa

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter