Dinner Features April 5th

Hunters Stockyard                                                                                                                       

Generously seasoned 10 oz. sirloin steak char grilled to order presented with hunters sauce and fresh mozzarella with mashed potatoes

Grilled Snapper

Lightly marinated chef trimmed red snapper char grilled, served with pasta Caprese

Final Four Tilapia

Tilapia filet broiled with apple juice, presented with roasted brussel sprouts and a pecan puree

Shrimp Cacciatore                                                                                                                           

Pan-seared Jumbo Tiger shrimp sautéed with peppers, onions and mushrooms served with rice and tomato concassé

Scallops & Leeks                                                                                                                               

Dry packed deep sea scallops pan seared with a blend of leeks, onions and celery served over asparagus spears in a lemon wine sauce

 

Smitten Chicken                                                                                           

Boneless chicken breast sautéed with brussel sprouts, onions and chorizo sausage tossed with pasta in a brown butter sauce finished with asiago cheese 

Fresh Broiled Haddock      

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                                                    

Breaded or beer battered haddock

 

 

   

 

Dinner Features April 4th

Ameijoas na Cataplana                                                                                                     

Littleneck clams, chorizo sausage, onions and mushrooms with rice pilaf and a tomato concassé.  

Scarlet Snapper                                                                                                                                     Grilled snapper served with a sauté of roasted red peppers and spinach, finished with a balsamic butter glaze.

Grilled Sirloin Medallions                                                                                                                     

Twin 3 ounce beef sirloin medallions char grilled to order, topped with a mushroom duxelle and a horseradish cream, served with a twice baked potato.

Scallops du Chef                          

Dry packed deep sea scallops pan seared with carrots, brussel sprouts and a brown butter, served with mashed potatoes

Basil Shrimp                                        

Black tiger jumbo shrimp sautéed with mushrooms, fresh basil, lemon, garlic and pasta, tossed in an apple-sherry sauce, topped with asiago cheese.  

Walnut Crusted Chicken                

Boneless chicken breast pan seared with a spicy walnut crust, tomatoes and zucchini, tossed with pasta and a white wine reduction, sprinkled with parmesan cheese.

Fresh Broiled Haddock                                     

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features April 3rd

Entrees:

Lemon Grilled Walleye                                                                                        

Walleye, a mild flaky white fish, grilled with fresh lemon juice and black pepper, served over a bed of wild rice with sautéed spinach and roasted red peppers  

Grilled Sirloin Medallions                                                                                                                     

Twin 3 ounce beef sirloin medallions char grilled to order, topped with a peppercorn mustard sauce and served with sautéed spinach and mashed potatoes

Pecan Crusted Scallops                     

Dry packed deep sea scallops pan seared with a pecan crust, drizzled with a balsamic butter and served with asparagus spears and mashed sweet potatoes

Shrimp L’orange                              

Black tiger jumbo shrimp pan seared with mushrooms, peppers and onions, topped with a tangy orange sauce and served over rice pilaf

Chicken & Biscuits               

Boneless chicken breast pan seared with carrots, peas, celery and onions in a rich gravy served over two homemade cheddar biscuits

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features April 2st

Entrees:

Pecan Crusted Walleye                                                                                                                                        

Walleye, a mild flaky white fish, pan seared with a pecan crust, topped with a rosemary orange butter sauce and served with asparagus spears and wild rice

Grilled Stockyard Sirloin                                                                                                                      

A 10oz beef stockyard char grilled to order, topped with caramelized onions and served with sautéed spinach and mashed sweet potatoes

Wild Mushroom Scallops                                                                                                                                     

Dry packed deep sea scallops pan seared with asparagus, portobello, shiitake and button mushrooms in a sherry cream sauce, tossed with pasta

Baja Shrimp                                                                                                                                                                    

Black tiger jumbo shrimp pan seared with peppers and onions, topped with avocado mousse and served with dirty rice

Chicken Ala King                                                                                                                                                 

Boneless chicken breast pan seared with carrots, peas, celery and onions in a rich gravy served over two homemade cheddar biscuits

Fresh Broiled Haddock                                                                                                                

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features March 29th

Entrees

Stockyard ala Grille         

Seasoned stockyard sirloin steak char grilled to perfection, presented with roasted sweet potatoes and savory caramelized onions

Rosemary Mustard Salmon                                                                                                                    

Fresh salmon filet char grilled with a rosemary salt crust presented with rice pilaf in a mustard cream sauce

   

Spring Walleye

Fresh walleye pan seared with an herb crust, served over asparagus spears and roasted pearl barley with a cucumber caper jam

Shrimp Scampi                                                                      

Pan-seared Jumbo Tiger shrimp sautéed with asparagus tossed with pasta in a garlic butter sauce and parmesan cheese

    

Seafood Primavera                                                                   

Scallops, chopped clams and haddock sautéed with tomatoes, leeks and garlic tossed with pasta in a white wine marinara

           

Rustic Chicken                            

Boneless chicken breast sautéed with baby shrimp, bacon and scallions tossed with pasta in a rosemary cream sauce with parmesan cheese

Fresh Broiled Haddock                                                                                                                                                  

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                 

Breaded or beer battered haddock

Dinner Features March 28th

Entrees:

Pan-Seared Salmon                               

Pan-seared Salmon with a rosemary-garlic barley, topped with a sun-dried tomato pesto.

Grilled Beef Medallions     

Seasoned and grilled twin 3oz beef medallions with fresh asparagus spears, a twice baked potato

and a mustard cream sauce.

Lemon Sea Scallops                               

Dry packed deep sea scallops pan seared with tomatoes, asparagus and a lemon wine glaze,

tossed with pasta, sprinkled with asiago cheese.

Homier’s Shrimp                                         

Sautéed Black tiger jumbo shrimp with roasted red peppers, caramelized onions and pasta tossed in a sherry butter sauce.

Chicken Caprese              

Sautéed herb crusted chicken breast, with rice pilaf and a tomato, mozzarella tapenade.   

Fresh Broiled Haddock                                                                

         Fresh Haddock filet broiled with lemon pepper butter

Dinner Features March 27th

Entrees:

Baja Mixed Grill            

A petite beef sirloin medallion grilled with Mexican spices and topped with an avocado drizzle, paired with a grilled lime marinated ahi tuna and shrimp skewer, served over rice and fresh salsa

Haddock Caprese                               

Fresh Haddock filet broiled and topped with olives, tomatoes, fresh basil and fresh mozzarella served with sautéed spinach and mashed potatoes  

Pan Seared Tilapia                                                                                       

Fresh Tilapia filet pan seared and topped with an orange tomato jam, served with mashed potatoes and asparagus spears

Grilled Medallions Monterey     

Twin 3oz. sirloin medallions char grilled to order and topped with melted Monterey jack cheese and barbeque sauce, served with home fry potatoes with corn and scallions

Scallops du Chef                            

Dry packed deep sea scallops pan seared with artichoke hearts, spinach, roasted red peppers and mushrooms in a lemon white wine sauce, tossed with pasta and finished with asiago cheese

Shrimp & Broccoli                                  

Black tiger jumbo shrimp pan seared with broccoli, mushrooms and onions in a ginger sesame soy sauce, served over rice pilaf

Herb Crust Chicken        

         Boneless chicken breast sautéed with an herb crust and topped with balsamic butter,                                           served with sautéed spinach, mushrooms and rosemary garlic mashed potatoes