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

Dinner Features for Wednesday July 17th

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:
Steak Fajita Salad
Beef tenderloin tips sautéed with mushrooms, peppers and onions served over fresh field greens, topped with mozzarella cheese and served with a side of Cajun ranch dressing

Grilled Flat Iron
10 oz. beef Flat Iron steak char grilled to order, topped with a horseradish Worchester glaze and served with fresh herb butter mashed potatoes

Sesame Ahi Tuna
6 oz. sesame crusted ahi tuna steak grilled to order and topped with raspberry vinaigrette, served over roasted red pepper rice  

Greens and Beans
Your choice of chicken breast or Italian sausage and escarole sautéed with white cannellini beans, chicken stock, Romano cheese and a touch of crushed red pepper, finished with asiago cheese

Summertime Chicken
Boneless chicken breast pan seared and topped with a pineapple cranberry sauce, served with a side of bacon ranch pasta salad

Shrimp Scampi
Black tiger jumbo shrimp sautéed with broccoli and roasted red peppers in a white wine lemon butter sauce served over pasta and finished with asiago cheese

Herb Crusted Scallops
Dry packed deep sea scallops sautéed with an herb crust, topped with a white wine tomato sauce and served over wild rice

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday July 16th

Summer Scallops

Dry packed deep sea scallops pan seared with roasted red peppers, yellow squash, red onions and spinach tossed with pasta in a lemon pepper white wine sauce

Shrimp Salad with Feta Cheese

Black tiger jumbo shrimp grilled and served over fresh spring mix tossed with a roasted red pepper vinaigrette, topped with feta cheese, tomatoes and red onions  

        Caribbean Seafood Duo

Fresh lump crab cake pan seared, served over spring mix with a spicy avocado mousse, paired with a petite grilled blue marlin steak topped with mango pineapple salsa

Fresh Herb Crusted Flat Iron

10 oz. beef Flat Iron steak rubbed with rosemary, parsley, scallions and garlic, char grilled and lightly topped with crumbly bleu, served with sautéed spinach and mashed potatoes

Grilled Ahi Tuna

6 oz. ahi tuna steak grilled to order topped with a caramelized onion and tomato ragu, and served with asparagus spears and wild rice

Almond Chicken

Boneless chicken breast pan seared with an almond crust, topped with lemon beurre blanc and served with asparagus spears and mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday July 13th

Spicy Scallops & Clams

Dry packed deep sea scallops sautéed with chopped clams, artichokes, onions and scallions with crushed red pepper in a marinara sauce served over pasta

Shrimp French

Black tiger jumbo shrimp sautéed in an egg batter with fresh spinach in a lemon sherry sauce, served over pasta and finished with asiago cheese

Grilled Stockyard

10 oz. beef stockyard sirloin steak char grilled to order, topped with crumbly bleu and a burgundy glaze, served with fresh herb mashed potatoes  

Southwest Blue Marlin

Fresh blue marlin filet grilled and presented over salsa rice, topped with an avocado butter  

Pan Seared Walleye

Fresh chef trimmed freshwater walleye pan seared, served over wild rice and topped with a black bean corn salsa

Cajun Chicken Salad

Boneless chicken breast char grilled with Cajun spices and presented over fresh mixed greens with tomatoes, peppers onions and your choice of dressing

Italian Sausage Classico

Italian sausage sautéed with peppers, onions and mushrooms tossed in marinara and served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Friday Features July 12

Crab Cake Appetizer: Lump crab meat mixed with herbs and seasonings, served with a side of roasted red pepper remoulade

Entrees:

Stuffed Stockyard        

10 oz. stockyard sirloin steak char grilled to order, stuffed with lump crab and feta cheese, served over rice pilaf topped with tomato basil sauce

Walleye                                                             

Fresh chef trimmed freshwater walleye pan seared, served over fresh spinach topped with blueberry and pineapple puree

Blue Marlin                                                                          

Fresh blue marlin filet pan seared, served over wild rice topped with a lemon garlic sauce

Rustic Scallops                                                                         

Dry packed deep sea scallops sautéed with peas, artichoke hearts and roasted red peppers served over pasta in a white wine pan sauce

Meridian Shrimp                                                                   

Jumbo shrimp pan sautéed with walnuts and cranberries served over filed greens with an apple soy sauce

   

Grilled Chicken Cordon Blue        

Boneless chicken breast stuffed with ham and Swiss cheese stuffed served with bacon mashed potatoes finished with bacon mashed potatoes

 

Burgundy Chicken      

Boneless chicken breast sautéed with tomatoes, asparagus, garlic and mushrooms in a burgundy marinara sauce over pasta

Fresh Broiled Haddock                                                                                                                                                  1

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                        

Breaded or beer battered haddock