Dinner Features for Friday March 14th

Steakhouse Stockyard

Steakhouse seasoned stockyard steak char grilled to order served on a bed of greens with onions, roasted red peppers, white cheddar, and black beans with avocado ranch sauce 

Scallops

Dry packed deep sea scallops pan seared, presented with roasted red pepper gazpacho and mashed potatoes

New Orleans Shrimp

Jumbo tiger shrimp sautéed with mushrooms, scallions and sweet peppers tossed with Creole hollandaise sauce over rice

Barnyard Combo

3 oz. char grilled sirloin medallion served with wild mushroom duxelle paired with jerk seasoned pan seared chicken served with wild rice and pineapple relish

Grilled Ahi

Citrus marinated sushi grade tuna steak char grilled presented with leek and chorizo sausage chutney presented with roasted brussel sprouts

Broiled Tilapia

Tilapia filet broiled in champagne with scallion butter served with asparagus spears and sautéed shiitake mushrooms

Herb Chicken

Boneless herb crusted chicken breast pan seared served with whole wheat pasta and Aegean tomato salad

Chicken Ranchero

Boneless chicken breast sautéed with peppers and onions tossed with pasta in a white cheddar cheese ranchero sauce topped with fried tortilla threads

Fish Fry

Breaded or beer battered haddock 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday March 11th

Appetizer:

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Jalapeno Macaroni & Cheese

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

Balsamic Beef Medallions

Twin 3 ounce beef sirloin medallions char grilled to order, topped with caramelized onions and balsamic glaze accompanied by rosemary asiago mashed potatoes

Shrimp Gazpacho

Black tiger jumbo shrimp grilled and served over cool roasted red pepper and garlic gazpacho, served with a cucumber tomato salad

Herb Ahi

Ahi tuna steak encrusted with herbs and pan seared with a dash of fresh lemon atop served with sautéed kale, tomatoes and portobello mushrooms, with wild rice

Chicken Alfredo

Boneless chicken breast sauteed with broccoli and mushrooms in a garlic parmesan cream sauce, tossed with pasta 

Chicken Stir Fry

Boneless chicken breast pan seared with garlic, mushrooms, onions, peas and carrots in a ginger soy chili sauce, served over egg fried rice

Pancetta Scallops

Dry packed deep sea scallops pan seared with pancetta and brussel sprouts in a sherry pan sauce, served over mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Monday March 10th

Appetizer:

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Jalapeno Macaroni & Cheese

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

Stockyard

10 oz. beef stockyard steak char grilled to order, served on a bed of creamed spinach with roasted red peppers and artichoke hearts accompanied by a twice baked potato 

Grilled Mahi Mahi

Grilled Mahi Mahi served over white rice topped with tropical salsa

Shrimp Stir Fry

Black tiger jumbo shrimp pan seared with shaved carrots, peas, onions, mushrooms and garlic in a ginger soy chili sauce served over egg fried rice

Herb Ahi

Ahi tuna steak encrusted with herbs and pan seared with a dash of fresh lemon atop served with sautéed kale, tomatoes and portobello mushrooms and wild rice

Chicken French

Boneless chicken breast battered with egg, garlic and parmesan pan seared in a sherry lemon butter sauce served with pasta and fresh spinach 

Tuscan Chicken

Boneless chicken breast pan seared with tomatoes, caramelized onions, capers and olives, served over mashed potatoes with fresh basil bruschetta and balsamic glaze drizzle 

Pesto Scallops

Dry packed deep sea scallops pan seared with artichoke hearts and portobello mushrooms in a pesto white wine pan sauce tossed in whole wheat pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday March 8th

Appetizer:

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Jalapeno Macaroni & Cheese

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

Stuffed Stockyard

Oven roasted 10 oz. beef stockyard sirloin steak stuffed crab and asparagus, presented with sauce béarnaise and a twice baked potato

Cioppino

A classic hearty seafood stew with shrimp, clams, grouper, carrots and onions in a spicy tomato wine broth, served with rice pilaf and pesto bruschetta

Grilled Mahi Mahi

Fresh grilled mahi mahi filet presented over a fresh spinach salad with mushrooms and onions, topped with a citrus corn relish

Pancetta Shrimp

Black tiger jumbo shrimp sautéed with pancetta and balsamic portobello mushrooms tossed with whole wheat pasta in a Dijon wine sauce and finished with asiago cheese

Herb Crusted Ahi Tuna

Fresh ahi tuna steak pan seared with an herb crust and served with brussel sprouts, caramelized onions and Tuscan mashed potatoes

Italian Herb Chicken

Boneless chicken breast sautéed with asparagus, tomatoes, olives, garlic and fresh rosemary served over pasta in parmesan herb butter

Lemon Sherry Chicken

Boneless chicken breast sautéed with mushrooms, bell peppers and leeks tossed with pasta in a lemon sherry sauce

Jerk Scallops

Dry packed deep sea scallops sautéed with fresh pineapple, candied pecans, spinach and onions in a jerk butter sauce served with rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday March 5th

Appetizer:

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Mahi Mahi Normandy

Fresh broiled mahi mahi filet topped with a creamy Normandy Florentine sauce and served with rice

Montreal Grilled Stockyard

Montréal seasoned Beef Stockyard sirloin steak char grilled to perfection, presented over fresh bruschetta and topped with balsamic seared portobello mushrooms, finished with herb butter and served with a twice baked potato

Citrus Pan Seared Scallops

Dry packed deep sea scallops pan seared with lemon and white wine, topped with a citrus roasted red pepper corn relish and served with rice

Pan Seared Grouper

Fresh grouper filet pan seared and topped with a fromage herb cream sauce, served over Tuscan mashed potatoes with asparagus spears   

Garden Medley Shrimp

Black tiger jumbo shrimp sautéed with zucchini, yellow squash, broccoli and red bell peppers in a garlic lemon sherry parmesan sauce, served over pasta and finished with asiago cheese 

Jalapeno Macaroni & Cheese

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

Chicken du Chef

Boneless chicken breast pan seared with pancetta ham, mushrooms, fresh spinach and onions in a light cream sauce, served over pasta

Chicken Rossa

Boneless chicken breast pan seared with tomatoes, mushrooms, artichoke hearts and kalamata olives in a garlic basil white wine marinara sauce, tossed with pasta and finished with asiago cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for Tuesday March 4th

Appetizer:

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Country Stockyard

Char grilled 10oz. stockyard sirloin steak topped with country gravy and served with a potato, cranberry, spinach, caramelized onion hash

Pesto Scallops

Dry packed deep sea scallops pan seared with mushrooms and artichokes in a creamy pesto sauce, served over tomato orzo

Margarita Grouper

Fresh grouper filet grilled and topped with a fresh tomato salsa and a dollop of avocado lime sour cream, served with herbed rice

Fusion Shrimp

Pan seared jumbo shrimp combined with a pan seared crab cake drizzled with a spicy chipotle lime sauce, served with herbed rice and a cool Asian slaw

Jalapeno Macaroni & Cheese

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

Apple Chicken

Boneless chicken breast pan seared with a panko crust and topped with apple chutney, served over mashed potatoes with asparagus spears

Lemon Chicken

Boneless chicken breast pan seared with pancetta, artichokes, asparagus and garlic in a lemon cream sauce, tossed with pasta   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday March 1st

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Grilled Stockyard

10 oz. stockyard sirloin steak char grilled to order topped with parmesan herb butter with garlic roasted potatoes and brussel sprouts

Pesto Mahi Mahi

Mahi mahi filet char grilled, served with a creamy pesto artichoke sauce with orzo pasta and a tomato pan sauce

Scallops Mexicano

Deep sea scallops rubbed with spices then pan seared, served on rice pilaf with a black bean corn salsa served with a cool lime sour cream on top finished with scallions

Shrimp Scampi

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

Jalapeno Macaroni & Cheese

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

Tropic Grouper Sandwich

Grouper filet pan seared with tropic spices, served on a soft brioche bun with lettuce and avocado ranch with pineapple salsa served with sweet potato French fries

Pancetta Chicken

Boneless chicken breast pan seared with garlic, caramelized onions, pancetta and peas tossed with pasta in a creamy parmesan pan sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter