Dinner Features June 12

Appetizer:

Saganaki                                                                                                                                                                                               

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

Entrees:

Grilled Stockyard Steak Florentine                                                                           

Beef stockyard sirloin steak seasoned and char grilled to perfection, served with roasted vegetables and finished with a Florentine asiago sauce.

Strawberry Mango Ahi Tuna               

Grilled Ahi Tuna steak with a chilled black bean, tomato orzo salad and a fresh strawberry-mango gastrique.   

Broiled Sea Scallops Salad  

Sea Scallops broiled with lemon and wine presented with corn, onions, tomatoes and chorizo sausage over field greens with an avocado basil vinaigrette.

Rosemary Wine Shrimp        

Black tiger jumbo shrimp sautéed with shallots, sun-dried tomatoes and olives tossed in pasta and a rosemary wine sauce, sprinkled with feta cheese.   

Ranch Chicken                              

Sautéed herb crusted chicken breast with bacon and caramelized onions, presented with mashed potatoes   a honey bbq and Monterey jack cheese .

Chicken Cordon Bleu                                                               

Pan-seared chicken breast with shaved ham, melted brie cheese a creamy Dijon sauce and asparagus spears.

Fresh Broiled Haddock                                                               

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday June 11th

Appetizer:

Saganaki

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

Entrees:

Italian Garden Grilled Stockyard Steak

Beef stockyard sirloin steak seasoned and char grilled to perfection, topped with vine ripe tomatoes, fresh basil and fresh mozzarella cheese, served over bruschetta with asiago roasted red pepper smashed potatoes

Stuffed Mahi Mahi Hollandaise

Fresh mahi mahi filet stuffed with spinach, crabmeat and feta cheese broiled and served over fresh asparagus, finished with a sundried tomato tarragon hollandaise

Grilled Lemon &Basil Ahi Tuna Salad

Fresh ahi tuna steak marinated with lemon and basil grilled to order and  served over mixed greens with crumbly bleu,  walnuts, strawberries, dried cranberries, oranges, cantaloupe, tomatoes, and onions served with avocado vinaigrette 

Scallops Ala Romano

Dry packed deep sea scallops sautéed with mushrooms, artichokes, broccoli and kalamata olives in a garlic lemon white wine sauce, tossed with pasta

Shrimp & Pesto Aglio Olio

Black tiger jumbo shrimp sautéed with portobello mushrooms, summer squash, red bell peppers and broccoli in a garlic pesto white wine sauce, tossed with pasta and finished with asiago cheese   

Herb Crusted Chicken

Boneless chicken breast sautéed with an herb crust, presented over black bean tomato orzo pasta and finished with a chickpea barley relish

Mango Citrus Rosemary Chicken

Boneless chicken breast sautéed with fresh mango, pineapple, oranges and avocadoes in a fresh rosemary citrus sherry wine sauce, served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday June 10th

Appetizer:

Saganaki

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

Entrees:

Grilled Stockyard Steak 

Beef stockyard sirloin steak char grilled to perfection, topped with sautéed mushrooms and asiago cheese, served over grilled zucchini and roasted red pepper smashed potatoes  

Pan Seared Mahi Mahi Hollandaise

Fresh mahi mahi filet pan seared with balsamic glazed brussel sprouts, served with rice pilaf and finished with a tarragon hollandaise

Island Cottage Grilled Mahi Mahi Salad

Fresh grilled mahi mahi filet served over mixed greens with sliced almonds, strawberries, oranges, avocado, tomatoes, and onions served with avocado basil vinaigrette  

Herb Seared Scallops Tropicale

Dry packed deep sea scallops herb seasoned and pan seared in a mango pineapple red bell pepper lemon white wine sauce, served with rice pilaf

Shrimp Verda

Black tiger jumbo shrimp sautéed with tomatoes, broccoli, zucchini and wild field greens in a garlic basil wine sauce, served over pasta and finished with asiago cheese   

Chicken Piccata

Boneless chicken breast sautéed with mushrooms, spinach, artichokes, olives and capers in a garlic lemon sherry wine sauce, served over pasta and finished with asiago cheese   

Chicken Du Chef

Boneless chicken breast sautéed with mushrooms, sweet corn and onions served over herb seasoned black bean tomato orzo pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for Saturday June 7th

Stockyard Fromage

Beef stockyard sirloin steak char grilled to perfection and topped with crumbly bleu cheese and asparagus spears, served with a twice baked potato 

Scallops & Pasta Florentine

Dry packed deep sea scallops sautéed with fresh spinach, cherry tomatoes and shallots in a white wine butter sauce, served over pasta

Creole Shrimp

Black tiger jumbo shrimp dusted with Creole spices and sautéed with garlic and lemon, served with asparagus spears

Grilled Salmon Marinara

Fresh salmon filet grilled and topped with homemade marinara sauce, served with mashed potatoes  

Vino Chicken

Boneless chicken breast sautéed with artichoke hearts and roasted red peppers in a wine butter sauce, served over mashed potatoes

Chicken Milano

Boneless chicken breast sautéed with zucchini in a garlic cream sauce, served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Friday, June 6

Cajun Beef Sirloin Stockyard                                

Grilled Cajun dry rubbed 10oz beef stockyard with sautéed peppers, onions and mushrooms, served with avocado mashed potatoes. 

Lemon Dill Mahi              

Sautéed lemon dill crusted Mahi and shaved Brussel sprouts tossed with a pasta beurre blanc. 

Sherry Sea Scallops                

Sautéed sea scallops with shallots, roasted red peppers on a bed of roasted zucchini with a sherry reduction.

Jamaican Jerk Salmon                              

Grilled Jamaican Jerk seasoned Salmon filet with a pineapple mango chutney and rice pilaf.

Artichoke Asparagus Shrimp                                                                                                                

Black tiger jumbo shrimp poached in a court bouillon with an artichoke puree and bacon wrapped asparagus spears.

Pecan Herb Crusted Chicken           

Sautéed pecan herb crusted chicken breast with apples, onions and bacon served with a Tuscan bean salad.

Ham & Asiago Chicken              

Pan seared chicken breast shaved ham and melted asiago cheese topped with a tomato caper relish and served with mashed potatoes.

Fish Fry         

Breaded or beer battered haddock

Fresh Broiled Haddock                                

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday June 4th

Appetizer:

Saganaki

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

Entrees:

Tuscan Bean Salad with Grilled Chicken

Grilled chicken breast presented over a Tuscan bean and barley salad and mixed greens, finished with feta

Grilled Ribeye Steak

12 ounce choice Ribeye steak char grilled to perfection, topped with a mushroom onion sauce and served with a twice baked potato

Grilled Sirloin Medallions with Bruschetta

Twin 3 ounce beef sirloin medallions char grilled to perfection, presented over fromage mashed potatoes with bruschetta and seared portobello mushrooms 

Grilled Ahi Tuna Tropicale

Fresh ahi tuna steak grilled to order and topped with a pineapple mango salsa, served with asparagus and rice pilaf

Scallops Fra Diavolo

Dry packed deep sea scallops sautéed with mushrooms, bell peppers, onions, tomatoes, olives and jalapeño peppers in a spicy marinara sauce, served over pasta

Shrimp Key West

Black tiger jumbo shrimp sautéed with fresh pineapple, mushrooms, tomatoes and artichokes hearts in a garlic sherry wine sauce, served over pasta   

Pan Seared Mahi Mahi

Fresh pan seared mahi mahi filet topped with a tomato caper corn relish, served with asparagus and rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday June 3rd

Appetizer:

Saganaki

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

Entrees:

Char Grilled Ribeye Steak Florentine

12oz. choice ribeye steak seasoned and char grilled to perfection presented over sautéed spinach with asiago cheese and seared onions, accompanied by a twice baked potato 

Lemon Herb Scallops

Dry packed deep sea scallops sautéed with brussel sprouts, shallots, roasted red peppers and zucchini in a lemon herb wine sauce, served over pasta and finished with asiago cheese  

Mediterranean Shrimp

Black tiger jumbo shrimp sautéed with tomatoes, spinach, kalamata olives, mushrooms, peppers and onions in a garlic white wine sauce, served over pasta and finished with feta cheese

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a pineapple mango salsa, served over rice pilaf with asparagus spears

Park Place Salad with Ahi Tuna

Fresh ahi tuna grilled to order and served over mixed greens with crumbly bleu, apples, oranges, strawberries, avocado, tomatoes and onions served with your choice of dressing

Herb Crust Chicken

Boneless chicken breast sautéed with an herb crust, topped with a tomato olive caper relish and served over rice pilaf

Chicken Divon

Boneless chicken breast sautéed with mushrooms, broccoli, artichoke hearts and sun dried tomatoes in a rosemary sherry Dijon sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter