Dinner Features for Wednesday May 14th

Appetizer:

Saganaki

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

Entrees:

Grilled Sirloin Medallions Portobell0

Twin 3 ounce beef sirloin medallions char grilled to perfection and presented over garlic bread finished with seared portobellos and onions, served with basil parmesan smashed potatoes

Broiled Herb Scallops

Dry packed deep sea scallops broiled with herb herbs and served over oven roasted balsamic vegetables, with a side of rice pilaf

Shrimp Carouso

Black tiger jumbo shrimp sautéed with ham, onions, eggplant, mushrooms, tomatoes and artichoke hearts in a garlic white wine marinara sauce, served over pasta and finished with asiago cheese

Grilled Mediterranean Swordfish

Fresh grilled swordfish presented over pasta with sautéed mushrooms, peppers, onions, kalamata olives, tomatoes and fresh spinach, finished with crumbled feta cheese

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust in a lemon basil wine sauce with summer squash, sun dried tomatoes and wild greens  

Cajun Chicken Quesadilla

Boneless Cajun chicken breast strips, bacon, tomatoes, peppers, onions, sweet corn and black beans in a flour tortilla with cheddar and jack cheese, finished with shredded lettuce, salsa, sour cream and guacamole

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday May 13th

Montreal Grilled Bistro Sirloin Filet

8 ounce beef bistro sirloin filet char grilled with Montreal seasonings and presented over tomato olive bruschetta, finished with a mushroom Madeira sauce and served with a twice baked potato  

Scallops & Eggplant Rossa

Dry packed deep sea scallops sautéed with eggplant, mushrooms, tomatoes, olives and artichoke hearts in a garlic basil marinara sauce, served over pasta

Shrimp Monte Carlo

Black tiger jumbo shrimp sautéed with Italian sausage, mushrooms, zucchini and artichoke hearts in a garlic lemon sauce, served over pasta and finished with asiago cheese

Swordfish Au Poivre

Fresh swordfish sautéed in a sherry peppercorn Dijon sauce, served over rice pilaf  

Swordfish Santa Fe

Fresh swordfish filet char grilled, served with bacon black bean tomato corn relish and rice pilaf topped with guacamole and sour cream

Rosemary Orange Chicken

Boneless chicken breast sautéed with oranges, artichokes, zucchini and sun dried tomatoes in a white wine rosemary citrus sauce, served over rice

Chicken du Chef

Boneless chicken breast sautéed with summer squash, shiitake mushrooms, tomatoes and fresh spinach in a garlic basil sherry wine sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for Saturday May 10th

Bistro Sirloin Filet

Bistro beef sirloin filet dry rubbed with house seasonings and char grilled to perfection, topped with bacon caramelized onions and served with a twice baked potato  

Scallops Marinara

Dry packed deep sea scallops sautéed with fresh basil, onions, mushrooms and tomatoes in a red pan sauce, tossed with pasta

Shrimp Insalata

Black tiger jumbo shrimp pan seared and served over warmed greens topped with Kefalotyri cheese

Grilled Swordfish

Fresh grilled swordfish presented over mixed greens with cucumbers, red bell peppers, carrots, onions and tomatoes served with your choice of dressing

Poached Salmon

Fresh salmon filet poached in court-bouillon served with tomato cucumber onion salad with mustard honey vinaigrette

Country Chicken

Boneless chicken breast sautéed with mushrooms, carrots, peas, green beans and onions in a spicy pan gravy served over cheddar scallion mashed potatoes

Dijon Chicken

Boneless chicken breast sautéed with a panko crust and presented over mashed potatoes with a rosemary cream sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday May 7th

Appetizers:

Saganaki

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

Spinach Rollentine with Sweet Fries

Fresh spinach, fresh mozzarella cheese, tomatoes, onions and roasted red peppers rolled in a flour tortilla and sliced, served with a side of garlic rosemary aioli and sweet potato fries

Entrees:

Bistro Grilled Stockyard

10oz. beef stockyard sirloin steak char grilled to perfection and topped with sautéed mushrooms, served with fresh bruschetta and Tuscan mashed potatoes

Curry Chicken & Crab

Boneless chicken breast sautéed with surimi crabmeat, shiitake mushrooms, red bell peppers, zucchini, broccoli and summer squash in a garlic curry sauce, served over rice  

Chicken Provençal

Boneless chicken breast pan seared with mushrooms, tomatoes, olives, peppers and onions in a garlic basil wine sauce, served over pasta 

Scallops and Broccoli Alfredo

Dry packed deep sea scallops pan seared fresh broccoli in a light Alfredo sauce, tossed with pasta

Apple Harvest Shrimp

Black tiger jumbo shrimp pan seared with apples, sweet red peppers, wild greens and summer squash in a garlic sherry wine sauce, served over rice  

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with spinach, portobellos, onions and tomatoes served with a Dijon sun dried tomato caper sauce and herb  rice                                                                                                                                                                                                                              

Ahi Tuna Fresca

Fresh ahi tuna steak char grilled to order, presented over grilled vegetables and finished with a tomato cucumber relish

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday May 6th

Sicilian Stockyard Steak

10oz. beef stockyard sirloin steak char grilled with Italian seasonings, topped with sautéed portobello mushrooms and onions, dusted with parmesan and presented with a twice baked potato

Apple Rosemary Scallops

Dry packed deep sea scallops apples, onions, artichokes, and fresh rosemary in a sherry wine sauce, served over herb rice

Santa Fe Shrimp

Black tiger jumbo shrimp sautéed with bacon, jalapeños, corn, peppers, onion and tomatoes in a white wine sauce, served over rice pilaf

Roasted Red Pepper Basil Chicken

Boneless chicken breast sautéed with mushrooms, zucchini and fresh spinach in a roasted red pepper basil cream sauce, served over pasta  

Herb Crust Chicken

Boneless chicken breast sautéed with an herb crust and finished with a sun dried tomato lemon tarragon sauce, served over asparagus spears and rice pilaf

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with balsamic tomato relish, served over asparagus spears and rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Sunday May 4th

Grilled Stockyard Sirloin

10oz. beef stockyard sirloin steak seasoned and char grilled to perfection, presented with black bean roasted red pepper coulis and lemon rosemary rice

Scallops Orzo

Dry packed deep sea scallops pan seared and presented with a warm Mediterranean orzo salad, finished with asiago cheese 

Shrimp Florentine

Black tiger jumbo shrimp sautéed with bacon and tomatoes, presented with wilted spinach with feta cheese and a rosemary apple onion jam

Fish and Chips

Fresh tilapia filet battered and fried, served with beer battered fries and cole slaw   

Tandoori Chicken

Boneless seasoned chicken breast sautéed with broccoli and carrots, served with sesame rice and toasted pita, finished with a cool tahini yoghurt sauce

Garlic Chicken

Boneless chicken breast sautéed with garlic, artichokes and sun dried tomatoes in a sherry pan sauce, served with spinach gnocchi

Grilled Ahi Tuna

Fresh ahi tuna steak grilled to order and served over balsamic grilled asparagus, topped with a garlic rosemary butter

Land and Sea Combo

A char grilled 3 ounce beef sirloin medallion paired with a crab cake and served with a horseradish tarragon cream sauce and an asparagus corn salad

Jalapeño Macaroni & Cheese

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday May 3rd

Grilled Stockyard Ranchero

10oz. beef stockyard sirloin steak char grilled with Cajun spices and served with sautéed corn and black beans, cheddar mashed potatoes and our ranchero sauce

Scallops Vongole

Dry packed deep sea scallops sautéed with tomatoes in your choice of white or spicy red clam sauce, tossed with linguine  

Shrimp Tarragon

Black tiger jumbo shrimp sautéed with fresh spinach and lemon, served with a tarragon wine sauce and a roasted red pepper coulis  

Parmesan Crusted Tilapia

Fresh tilapia filet pan seared with a parmesan herb crust and served with asparagus spears and a cool Italian orzo salad  

Chicken Ratatouille

Boneless chicken breast sautéed with a panko crust, served with ratatouille and a twice baked potato, finished with asiago cheese

Chicken Rustica

Boneless chicken breast sautéed with bacon, onions and fresh rosemary, tossed with pasta in a horseradish cream sauce  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter