Dinner Features for Tuesday November 5th

Grilled Mahi Mahi

Fresh grilled mahi mahi filet topped with a roasted red pepper olive tapenade and served over sautéed spinach with wild rice   

Steak Au Poirve Scallops Marinara

Twin Beef Sirloin medallions pan seared with black peppercorns in a brandy Dijon cream sauce, served with mashed potatoes and asparagus spears

Scallops Marinara

Dry packed deep sea scallops pan seared with mushrooms, peppers, onions and garlic with a white wine marinara sauce, tossed with pasta and finished with asiago cheese

Shrimp Santa Fe

Black tiger jumbo shrimp pan seared with peppers and onions with a black bean corn salsa, served over rice pilaf

Steak Panini

Thin sliced flank steak broiled in a tangy barbeque sauce and pressed on focaccia bread with Monterey jack cheese, avocado scallion mayonnaise, tomatoes and crispy onion straws served with a side salad

Tomato Pesto Chicken

Boneless chicken breast pan seared with mushrooms and spinach in a creamy tomato pesto sauce, tossed with pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday November 2nd

New Orleans Shrimp & Grits

Black tiger jumbo shrimp pan seared with Cajun spices, chorizo sausage, tomatoes, corn, black beans, onions and peppers served over cheddar grits

Grilled Citrus Scallop Kebob

Dry packed deep sea scallops skewered grilled with fresh onion, bell peppers, yellow squash and apples, topped with citrus garlic butter and served on a bed of wild rice

Jines Flank Steak

Dry rubbed and seared flank steak broiled to order, finished with a drizzle of spicy red pepper coulis and served with a caramelized onion twice baked potato  

Grilled Mahi Mahi

Mahi Mahi filet char grilled, presented with a warm tomato pesto and served over mashed potatoes with sautéed spinach, mushrooms and asparagus

Lime Ginger Ahi

Sushi grade ahi tuna steak pan seared with a lime ginger garlic soy sauce, topped with avocado slices and served over rice pilaf with sautéed cabbage

Chicken Cordon Bleu

Boneless chicken breast pan seared with a panko crust, layered with ham and Swiss cheese, topped with a Dijon cream sauce and served with mashed potatoes   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday October 30th

Entrees:

Grilled Mahi Mahi

Fresh grilled mahi mahi filet presented with red wine glazed mushrooms, sautéed spinach, roasted red peppers and wild rice   

Cowboy Sirloin Medallions

Twin Beef Sirloin medallions rubbed with cowboy sauce and char grilled to order, topped with crispy onion straws and served with a twice baked potato

Scallops Milano

Dry packed deep sea scallops pan seared with portobello mushrooms, sun dried tomatoes and scallions in a white wine garlic cream sauce, served over mashed potatoes   

 

Shrimp Scampi

Black tiger jumbo shrimp pan seared with artichoke hearts, mushrooms and garlic in a white wine lemon parmesan sauce, tossed with pasta

Harvest Pork Tenderloin

Pork Tenderloin rubbed with thyme, rosemary and sage, stuffed with a sausage apple walnut stuffing, served pan seared with asparagus spears and mashed sweet and russet potatoes

Chicken Cordon Bleu

Boneless chicken breast pan seared with a panko crust, layered with ham and Swiss cheese, topped with a velouté sauce and served with mashed potatoes   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday October 29th

Mahi Mahi Dijon
Fresh grilled mahi mahi filet topped with a Dijon brown sugar glaze and served with sautéed spinach and wild rice   

Grilled Sirloin Medallions
Twin Beef Sirloin medallions char grilled to order with mushrooms and scallions, topped with a white wine garlic cream sauce and served over mashed potatoes  

Pecan Scallop Salad

Dry packed deep sea scallops pan seared with a pecan crust, served over fresh mixed greens with apples, dried cranberries, red onions and crumbly bleu tossed in raspberry vinaigrette  

Shrimp Scampi

Black tiger jumbo shrimp pan seared with artichoke hearts, mushrooms and garlic in a white wine lemon parmesan sauce, tossed with pasta

Harvest Pork Tenderloin

Pork Tenderloin rubbed with thyme, rosemary and sage, stuffed with a sausage apple walnut stuffing, served pan seared with mashed sweet and russet potatoes

Chicken Rustic

Boneless chicken breast pan seared with sausage, peppers and onions in a garlic white wine marinara sauce, tossed with pasta and finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Monday Features October 28

Pork Suzanne   

Twin black pearl pork chops simmered in French onion broth served with wild rice and broccoli florets

Baked Salmon  

Fresh baked salmon filet, served with brown sugar glaze, sautéed apples and onions with asparagus spears

Scallops          

Dry packed deep sea scallops pan seared, presented over mashed potatoes and roasted peppers with brown butter sauce    

Basil Shrimp                              

Black tiger jumbo shrimp sautéed with tomatoes and fresh basil tossed with pasta in a citrus  garlic butter sauce with fresh mozzarella cheese  

Dill Chicken        

Boneless chicken breast sautéed with sun dried tomatoes and artichoke hearts tossed with pasta in dill cream sauce and finished with feta cheese

Fish Tacos                

Pan seared monk fish and shrimp served in soft tortilla with spinach, tomatoes and onions with roasted garlic remoulade served with rice pilaf

Fresh Broiled Haddock                                    

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Sunday October 27th

Entrees:

Stockyard

Beef stockyard sirloin char grilled to order served with sausage gravy and cheddar cheese, paired with roasted garlic mashed potatoes  

 

Grilled Salmon

Fresh salmon filet char grilled with Mediterranean seasonings served over wild rice with sauce béarnaise

 

Grilled Mahi Mahi

Mahi Mahi pan seared served over asparagus spears in lemon sherry sauce with asiago cheese

 

Dill Scallops

Dry packed deep sea scallops pan seared with broccoli, tomatoes, and artichoke hearts tossed with pasta in a dill cream sauce     

 

Fusion Shrimp

Black tiger jumbo shrimp sautéed with candied pecans, sweet peppers, apples and fresh mozzarella cheese served with wild rice and brown butter sauce  

 

Pesto Chicken

Boneless chicken breast sautéed with caramelized onions and asparagus tossed with pasta in pesto cream sauce

 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

 

Thursday Features October 24

Entrees:

Grilled Sirloin 

Seasoned 10 oz. stockyard sirloin steak char grilled to order, presented with a sweet potato mirepoix and a spiced apple glaze.

Tomato-Balsamic Sea Scallops                                  

Dry packed deep sea scallops pan seared with a caramelized onions and roasted garlic mashed potatoes, finished with a tomato-balsamic reduction.

Sautéed Sage Shrimp                                           

Sautéed Black tiger jumbo shrimp with onions and mushrooms tossed with pasta in a  sage butter sauce and feta cheese.

Southwest Mahi-Mahi                                           

 Southwest polenta crusted Mahi with a sweet peppers, black beans and tomatoes over rice with a basil lime butter.

Country Chicken                                                                 

Sautéed chicken breast with corn and scallions over mashed potatoes, served with a sausage gravy and cheddar cheese.

Fresh Broiled Haddock                                                                                                       

Fresh Haddock filet broiled with lemon pepper butter