Dinner Features for Wednesday March 13th

Appetizers:

Grilled Stuffed Eggplant   6.95

Grilled eggplant with stuffed with melted fresh mozzarella cheese, topped with tomato sauce and fresh basil

Entrees:

Grilled Sirloin Medallions  

Twin sirloin medallions char grilled to order, topped with caramelized onion tomato balsamic jam, served with mashed potatoes and asparagus spears

Almond Ahi Salad                                                      

Six ounce ahi tuna pan seared with a almond crust and served over fresh baby spinach with red bell peppers and red onions, topped with a citrus sesame avocado dressing

Lemon Shrimp                                

Black tiger jumbo shrimp pan seared with spinach, artichokes and garlic in a lemon cream sauce, tossed with pasta

Chicken & Broccoli                

Boneless chicken breast pan seared with broccoli, mushrooms and onions in a ginger teriyaki sauce served over rice

Tomato Chicken                 

Boneless chicken breast pan seared with roasted tomatoes, mushrooms and garlic tossed with pasta in a white wine sun dried tomato pesto

Fresh Broiled Haddock                                 

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday March 12th

Appetizers:

Grilled Stuffed Eggplant   

Grilled eggplant with stuffed with melted fresh mozzarella cheese, topped with tomato sauce and fresh basil

Entrees:

Balsamic Grilled Sirloin Medallions   

Twin sirloin medallions char grilled to order, topped with melted crumbly bleu cheese and a balsamic drizzle, served with mashed potatoes and asparagus spears

Herb Crusted Ahi                                                                

Six ounce ahi tuna pan seared with a panko herb breading and presented over smashed sweet potatoes and sautéed spinach, topped with a sage cream sauce

Shrimp Stir Fry                                       

Black tiger jumbo shrimp stir fried with carrots and green and yellow string beans in a ginger soy sauce, served over rice

Chicken Alfredo                 

Boneless chicken breast pan seared with sweet peas and caramelized onions and tossed with pasta in a parmesan cream sauce   

Tomato Chicken                

Boneless chicken breast pan seared with roasted tomatoes and garlic tossed with orzo pasta in a white wine sun dried tomato pesto

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday March 6th

Entrees:

BBQ  Beef Medallions                                                                                   

Grilled twin 3oz. sirloin medallions rubbed with Kansas spices, served with corn-country home fries, drizzled with a sweet & tangy bbq sauce, topped with fried onions.

Sea Scallops Florentine                      

Dry packed deep sea scallops pan seared with artichokes and tomatoes in a spinach cream sauce, tossed with pasta, sprinkled with parmesan cheese.

Po’boy                                          

Fried Cajun rubbed and battered shrimp and clams on a hoagie roll with fresh tomatoes, lettuce and a Cajun marmalade with steak fries .

Grilled Ahi Tuna                                        

6oz. Ahi tuna steak char grilled to order, resting on a bed of wild rice with sautéed asparagus, cherry tomatoes topped with a tomato beurre blanc. 

Thai Chicken Stir Fry                

Pan-seared chicken breast with yellow/green beans, carrots and mushrooms tossed in a peanut-soy sauce over rice.

Stuffed Peppers                                        

Twin bell peppers stuffed with dirty rice, chorizo, ground beef, bacon, onions and black beans, baked with a melted cheddar cheese topping.

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday March 5th

Entrees:

BBQ  Beef Medallions                                                                                      

Grilled twin 3oz. sirloin medallions rubbed with Kansas spices, served with corn-country home fries, drizzled with a sweet & tangy bbq sauce, topped with fried onions.

Bacon Wrapped Salmon                                                            

Pan-seared Salmon filet wrapped in applewood smoked bacon with a Dijon maple glaze, asparagus spears and mashed potatoes.

Lemon Sea Scallops                     

Dry packed deep sea scallops pan seared with artichokes and spinach in a lemon parmesan white wine sauce over pasta.

Shrimp du Chef                                   

Sautéed tiger shrimp with cherry tomatoes, asparagus, garlic in a pesto white wine sauce, tossed with pasta and sprinkled with asiago cheese.

Ahi Aioli                                      

6oz. Ahi tuna steak char grilled to order, resting on a bed of wild rice with a vegetable medley with a roasted red pepper aioli

Thai Chicken Stir Fry              

Pan-seared chicken breast with yellow/green beans, carrots and mushrooms tossed in a peanut-soy sauce over rice.

Stuffed Peppers                                        

Twin bell peppers stuffed with dirty rice, chorizo, ground beef, bacon, onions and black beans, baked with a melted cheddar cheese topping.

Dinner Features for Monday March 4th

Entrees:

Choose your Steak                                                     

Choice of 10 oz. stockyard sirloin or twin 3oz. sirloin medallions; char grilled to order, resting on a bed of caramelized onions with rosemary goat cheese atop, served with mashed potatoes

Bacon Wrapped Salmon                                                          

Salmon filet wrapped with Applewood smoked bacon then pan seared, finished with Dijon maple glaze, accompanied by sautéed spinach, served with mashed potatoes

Scallops du Chef                      

Dry packed deep sea scallops pan seared with garlic, cherry tomatoes and asparagus tossed with pasta in a pesto white wine sauce topped with asiago cheese

Grilled Teriyaki Shrimp                                      

Char grilled jumbo shrimp basted with a ginger teriyaki sauce, served over rice pilaf with onions, peppers and mushrooms

Ahi Aioli                                    

6oz. Ahi tuna steak char grilled to order, resting on a bed of wild rice with a vegetable medley with a roasted red pepper aioli

Country Chicken                 

Boneless corn bread crusted chicken breast pan seared with peppers, corn and onion; served over dirty rice finished with a tangy barbecue sauce

Fresh Broiled Haddock                                    

Fresh Haddock filet broiled with lemon pepper butter

Drink Features:

Mu Creamy Vanilla Latte                               “Warmed” Over Coffee 3.00 Or Over Ice 

Vanilla flavored cocktail is locally made.  Try it in your after dinner coffee or over ice

Dry Irish Stout (Brooklyn Brewery)                                                       

Brooklyn Irish Stout is brewed the old-fashioned way, without nitrogen and the grain roasted like coffee beans lending to an espresso like bite followed by coffer and chocolate flavors

Francis Ford Coppola Votre Santé Chardonnay                             

This 2010 California Chardonnay delivers a delicate perfume of peaches, lemons, and spiced pears along with luscious flavors of apples, pineapple, and toasted vanilla

Greg Norman – Pinot Noir                                                                                                         

 From Santa Barbara - California, this Pinot Noir is well balanced with floral scents and a smooth, savory finish.

Dinner Features for Sunday March 3rd

Entrees:

Choose your Steak                                                               

Choice of 9oz. flat iron steak or 10 oz. stockyard Crushed black peppercorn and brown sugar rubbed steak char grilled to perfection, served on a bed of dirty rice with caramelized onions and a scallion chimichurri sauce

Bacon Wrapped Salmon                                                            

Salmon filet wrapped with Applewood smoked bacon then pan seared , finished with Dijon maple glaze, accompanied by sautéed spinach, served with mashed potatoes

Scallops du Chef                      

Dry packed deep sea scallops pan seared with garlic, cherry tomatoes and asparagus tossed with pasta in a pesto white wine sauce topped with asiago cheese

Grilled Teriyaki Shrimp                                          

Char grilled jumbo shrimp basted with a ginger teriyaki sauce, served over rice pilaf with onions, peppers and mushrooms

Ahi Aioli                                         

6oz. Ahi tuna steak char grilled to order, resting on a bed of wild rice with a sweet pea puree with a roasted red pepper aioli

Chicken Primavera                  

Boneless chicken breast pan seared with carrots, cauliflower, peas, onions and yellow squash tossed with pasta in a white wine cream pan sauce

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter

Drink Features:

Mu Creamy Vanilla Latte                               “Warmed” Over Coffee 3.00 Or Over Ice 

Vanilla flavored cocktail is locally made.  Try it in your after dinner coffee or over ice

Dry Irish Stout (Brooklyn Brewery)                                                      

Brooklyn Irish Stout is brewed the old-fashioned way, without nitrogen and the grain roasted like coffee beans lending to an espresso like bite followed by coffer and chocolate flavors

Francis Ford Coppola Votre Santé Chardonnay                                     

This 2010 California Chardonnay delivers a delicate perfume of peaches, lemons, and spiced pears along with luscious flavors of apples, pineapple, and toasted vanilla

Greg Norman – Pinot Noir                                                                                                   

 From Santa Barbara - California, this Pinot Noir is well balanced with floral scents and a smooth, savory finish.

Dinner Features for Friday March 1st

Entrees:

Beef Sirloin Flat Iron Steak                                                                                                                          

Grilled 10oz Flat Iron Steak presented with a walnut herb crust, apple chutney and a twice baked potato.

Pan-Seared Ahi Tuna                                                                                                                                       

Pan-seared Ahi Tuna with zucchini and mushrooms over rice with a tomato garlic puree.

   

Sea Scallops                                                                                                                                                                       

Herb crusted deep sea scallops pan seared with apples and pecans with mashed potatoes and a sweet potato cream sauce.

Grilled Scottish Salmon                                                                                                                                

Grilled Salmon filet stuffed with basil and garlic served with spinach aglio and sauce moutarde.

Cajun Shrimp                                                                                                                                                                          

Jumbo shrimp pan seared with peppers, onions, tomatoes and chorizo sausage over a dirty rice with guacamole and fried tortillas.

                

Coq au Vin                                                                                                                             

Boneless chicken breast seared with onions, roasted red peppers, asparagus and bacon tossed with pasta in a red wine butter sauce with a rosemary goat cheese.

Fresh Broiled Haddock                                                                                                                                                 

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                                                                                

Breaded or beer battered haddock

Wine & Beer Features:

Southern Tier Old Man Winter Ale                                                                           

This Ale from Lakeville NY features 3 types of hops and 2 different malts, a rich marriage of these creates deceptively smooth strong ale

Greg Norman – Pinot Noir                                                                                                                                 

 From Santa Barbara - California, this Pinot Noir is well balanced with floral scents and a smooth, savory finish.

Spaten Premium Lager                                                                                                

This bottom fermented Munchner Lager with a well balanced hop flavor follows the German purity law of 1516

Dry Irish Stout (Brooklyn Brewery)                                                                               

Brooklyn Irish Stout is brewed the old-fashioned way, without nitrogen and a large portion of the grain roasted like coffee beans lending to an espresso like bite followed by coffee and chocolate flavors