Dinner Features for Sunday February 9th

Mixed Seafood Grill

Petite grilled red snapper filet paired with a grilled shrimp skewer and served over wild rice and sautéed spinach, topped with a fresh tomato Bruschetta and finished with basil oil  

Fusion Ahi Tuna

Ahi tuna steak pan seared with broccoli, mushrooms and onions in a chili pepper garlic soy sauce, served over rice

Guinness® Grilled Stockyard Sirloin

1o ounce beef stockyard char grilled to order and topped with a Guinness® demi-glace, served with a twice baked potato and asparagus spears

Lemon Scallops

Dry packed deep sea scallops pan seared with fresh spinach, roasted red peppers, artichoke hearts and garlic in a lemon white wine sauce, served with pasta

Dijon Shrimp

Black tiger jumbo shrimp pan seared with mushrooms and asparagus served with a Dijon white wine cream sauce and mashed potatoes   

Chicken Cordon Bleu

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

Chicken Provençal

Boneless chicken breast pan seared with artichokes, capers and spinach in a garlic white wine sauce, tossed with pasta and finished with parmesan cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday February 8th

Appetizer:

Macaroni & Cheese Bites

Three crispy macaroni and cheese bites fried with a panko crust and served in a cheesy sauce

Entrees:

Grilled Red Snapper

Fresh red snapper filet grilled and served over wild rice, topped with a fresh tomato Bruschetta and finished with basil oil

Wild Mushroom Ahi Tuna

Ahi tuna steak pan seared with wild mushrooms and asparagus served with a Dijon white wine cream sauce and mashed potatoes  

Cowboy Stockyard Sirloin

1o ounce beef stockyard char grilled with a sweet and tangy barbeque sauce and topped with crispy onion petals, served with a twice baked potato

Scallops Provençal

Dry packed deep sea scallops pan seared with mushrooms, capers and garlic in a lemon white wine pan sauce, tossed with pasta

Fusion Shrimp

Black tiger jumbo shrimp pan seared with broccoli, mushrooms, onions and garlic in a chili pepper garlic soy sauce, served over rice

Chicken Rustica

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Friday Features - Feb 7

Beef Stockyard Ranchero                                                                 

Seasoned & grilled 10 oz. stockyard sirloin steak presented with a sauté of black beans and bacon with

Wild rice and a spicy ranchero sauce and bean puree.

Sea Scallops Pasta   

Sautéed Sea scallops with braised leeks and tomatoes over a garlic chili pasta.

Red Snapper Casino               

Pan- seared Scarlet Snapper baked with a casino style crust over rice pilaf with a lemon sherry sauce.

Irish Style Ahi Tuna    

Lightly marinated and grilled Ahi tuna steak served with Colcannon mashed potatoes and a Guinness reduction. 

Burgundy Vegetable Shrimp                                

Tiger shrimp sautéed with a roasted vegetable medley and fresh basil, tossed with pasta and a cracked pepper burgundy glaze.

 Macaroni & Cheese                                                                                                                      

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers.

Tuscan Chicken                   

Sautéed chicken and Italian sausage with spinach, garlic and white beans, tossed with pasta and a Chablis butter sauce, topped with asiago cheese.

Fish Fry         

Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday February 5th

Appetizer:

Seafood Cannelloni

A creamy seafood and spinach blend rolled in sheets of pasta and baked in marinara sauce, topped with mozzarella cheese, 2 per order

Entrees:

Mixed Seafood Grille

Fresh grilled ahi tuna topped with a pineapple salsa and served over rice paired with almond crusted mahi mahi topped with an orange sesame sauce served over sautéed broccoli and mushrooms

Cowboy Grilled Ribeye

14 ounce bone in Ribeye steak char grilled to order, topped with onion petals and a sweet barbeque glaze, served with a twice baked potato  

Apple Bacon Scallops

Dry packed deep sea scallops pan seared with apples, bacon and asparagus, tossed with pasta in a sherry pan sauce

Shrimp Scampi

Black tiger jumbo shrimp pan seared with mushrooms and artichokes in a lemon white wine pan sauce, tossed with pasta

Chicken with Wild Mushrooms

Boneless chicke11n breast pan seared with cherry tomatoes and wild mushrooms in a lemon white wine cream sauce, served over wild rice 

Chicken Ranchero

Chicken, cheddar cheese, caramelized onions and peppers rolled in a tortilla and covered in a spicy ranchero sauce, served with rice

Meatloaf Melt

Our own homemade meatloaf grilled with cheddar cheese and bacon topped with barbeque sauce, served with mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Monday February 3rd

        Almond Crusted Mahi Mahi

Fresh almond panko crusted mahi mahi pan seared with mushrooms, onions, carrots and celery topped with fresh pineapple chutney and served with white rice

Seafood Cannelloni

A creamy seafood and spinach blend rolled in sheets of pasta and baked in marinara sauce, topped with mozzarella cheese, 4 per order 

Bistro Grilled Steak

Your choice of 1o ounce beef stockyard sirloin or a 14 ounce bone in Ribeye steak char grilled to order and topped with spinach and tomato with melted fresh mozzarella cheese, finished with a balsamic glaze and served with mashed potatoes

Apple Bacon Scallops

Dry packed deep sea scallops pan seared with apples, bacon and asparagus, tossed with pasta in a sherry pan sauce

Santa Fe Shrimp Salad

Black tiger jumbo shrimp pan seared with Mexican spices in a crispy tortilla crust served over romaine with cheddar cheese, red onions, black bean corn salsa and a homemade salsa ranch dressing  

Pecan Chicken

Boneless chicken breast pan seared with a pecan panko crust, topped with apple chutney and served with mashed potatoes and brussel sprouts   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Sunday February 2nd

Appetizer:

Halftime Dip

A creamy seafood dip blended with cream cheese, spinach and herbs, served warm with pita bread, carrots and celery for dipping 

Entrees:

Pan Seared Mahi Mahi

Fresh herb crusted mahi mahi pan seared with garlic, brussel sprouts and roasted red peppers, served with sautéed spinach and finished with a sherry pan sauce  

50 Yard Line Stockyard Sirloin

Blackened 1o ounce beef stockyard, served with wild rice and corn relish 

12^th Man Scallops

Dry packed deep sea scallops broiled in wine with apples and nutmeg, served with an apple chutney and rice pilaf 

Field Goal Shrimp

Black tiger jumbo shrimp pan seared with sweet red bell peppers and garlic in a parmesan wine sauce, served with mashed potatoes

Goal Line Chicken

Boneless chicken breast pan seared with bacon, fresh basil and mirepoix tossed with pasta in a spicy tomato sauce and finished with asiago cheese

Touch Down Chicken

Boneless chicken breast sautéed with wild mushrooms and tomatoes, baked with brie cheese and finished with a balsamic glaze , served over mashed potatoes 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday February 1st

Grilled Mahi Mahi

Fresh chef trimmed mahi mahi grilled and served with sautéed spinach and an olive roasted red pepper tapenade, presented over wild rice and finished with asiago 

Stuffed Stockyard Sirloin

1o ounce beef stockyard sirloin stuffed with spinach and tomato char grilled to order and served over mashed potatoes, finished with a balsamic drizzle  

Scallops Rustica

Dry packed deep sea scallops pan seared with sun dried tomatoes, caramelized onions and garlic in a white wine pan sauce, tossed with pasta and finished with a balsamic glaze and asiago cheese

Shrimp Scampi

Black tiger jumbo shrimp pan seared with chopped clams, scallions and garlic in a lemon white wine butter sauce, tossed with pasta  

Cioppino

A traditional hearty seafood stew with shrimp, clams and mahi mahi with basil, tomatoes, mushrooms and onions, served with a baguette crostini  

Apple Brie Chicken

Boneless chicken breast pan seared with a panko crust and topped with an apple chutney and melted brie cheese, served over mashed potatoes with asparagus

Chicken Texico Salad

Boneless chicken breast pan seared with a crispy tortilla crust served on a bed of romaine with cheddar cheese, black bean corn salsa, red onion and avocado with a homemade salsa ranch dressing

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter