Dinner Features for August 24th

Chocolate Chip Cookie Caramel Sundae

Three fresh baked moist chocolate chip cookies topped with vanilla ice cream, caramel syrup and candied pecans with whipped cream and powdered sugar

Louisiana Scallops

Deep sea scallops sautéed with roasted red peppers, black beans and onions, served over rice with cajun butter

Grilled Stockyard                                                

10oz beef stockyard sirloin steak char grilled to order presented with tomato pesto bruschetta topped with mushroom onion gravy, served with a twice baked potato

Orzo & Shrimp     

Jumbo shrimp sautéed with fresh garlic and mirepoix, tossed with sherry parmesan orzo pasta

Salmon Puttanesca                                                                      

Fresh salmon filet pan seared with capers presented with pasta Puttanesca

Jamrock Chicken                                                    

Boneless chicken breast sautéed with apples, served over rice in brown butter

Moyen-Orient Chicken                                               

Boneless chicken breast pan seared with an herb crust, served with sun dried tomato hummus and brie cheese with asparagus spears

Fresh Broiled Haddock                                                

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for August 23rd

Scallops Fra Diavolo                                                                  

Deep sea scallops sautéed in a spicy red sauce, served over pasta and finished with asiago cheese

 

Grilled Stockyard                                              

10oz beef stockyard sirloin steak char grilled to perfection with sweet onions and a Hawaiian barbeque sauce, served with mashed potatoes

 

Pan Seared Ahi                                       

Ahi tuna steak pan seared to order, served with parmesan garlic orzo and tomato relish

 

Mediterranean Shrimp 

Jumbo shrimp sautéed with tomatoes, kalamata olives, pepperoncini and feta cheese served over orzo pasta

 

Basil Lemon Mahi Mahi                                                           

Fresh grilled mahi mahi filet presented with artichokes and sun dried tomatoes in a basil lemon butter sauce, served with asparagus spears  

 

Spinach Feta Chicken                                                                

Boneless chicken breast sautéed with spinach, tomatoes and feta cheese in a creamy white wine sauce, served with mashed potatoes

 

Napa Chicken & Portobellos                                                  

Boneless chicken breast sautéed in a red wine sauce, topped with portobello mushrooms and onions served over sautéed zucchini, roasted red peppers, mushrooms and onions

 

Fresh Broiled Haddock                                                         

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday August 20th

Montréal Grilled Burgundy Stockyard                                                                               

10 ounce beef stockyard sirloin steak char grilled with Montréal seasonings and topped with portobello burgundy sauce, presented over bruschetta and served with bacon wrapped asparagus and a twice baked potato

Scallops Italian                                                                    

Deep sea scallops sautéed with tomatoes, mushrooms, peppers and onions in a fresh basil marinara served over pasta and finished with asiago

Shrimp Monte Carlo                                                                             

Black Tiger jumbo shrimp sautéed with Italian sausage, zucchini and tomatoes in a garlic oregano wine sauce served over pasta

Stuffed Salmon Béarnaise                                          

Fresh salmon filet stuffed with surimi crabmeat, spinach, sun dried tomatoes and asiago cheese, broiled and drizzled with béarnaise sauce, presented over rice pilaf

Mahi Mahi Alfredo                                             

Pan seared Mahi Mahi presented over pasta with a roasted red pepper alfredo sauce, served with asparagus spears

Chicken Normandy                                                                               

Boneless chicken breast sautéed with apples, artichoke hearts, mushrooms and onions in a sherry cream sauce, served over rice pilaf  

Fresh Broiled Haddock                                   

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday August 19th

Stockyard Béarnaise                                                    

10 ounce beef stockyard sirloin steak char grilled to perfection and topped with sautéed mushrooms and sauce béarnaise, presented over bruschetta and served with a twice baked potato

Scallops & Crabmeat Marinara                                                        

Deep sea scallops sautéed with surimi crabmeat, mushrooms, peppers and onions in a fresh basil marinara served over pasta and finished with asiago

Roasted Red Pepper Shrimp                                                             

Black Tiger jumbo shrimp sautéed with fresh spinach, zucchini and tomatoes in a light roasted red pepper cream sauce served over pasta

Rosemary Salmon                                                                    

Fresh chef trimmed salmon filet broiled with fresh rosemary, shiitake mushrooms, sun dried tomatoes and summer squash in a lemon white wine sauce, served with angel hair pasta

Chicken Piccata                                         

Boneless chicken breast sautéed with mushrooms, spinach, artichoke hearts and capers in a garlic wine sauce, served over pasta

Chicken French                                          

Boneless chicken breast dipped in egg batter and sautéed with fresh broccoli in lemon butter sherry wine sauce, served over pasta and finished with asiago cheese

Fresh Broiled Haddock                                                        

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Sunday August 17th

Bone-in Ribeye

14oz. bone-in Ribeye house seasoned and char grilled, presented with herb mashed potatoes and rosemary compound butter

Poseidon’s Trident

Sirloin medallion and 6 0z salmon filet char grilled, combined with a pan seared claw meat crab cake; served with a spinach and roasted red pepper sauté and sauce béarnaise

Bayou Scallops

Deep sea scallops sautéed with chorizo sausage, corn and onions tossed with pasta in habanero tomato sauce

Shrimp Pomodoro

Jumbo shrimp sautéed with garlic and basil, tossed with angel hair pasta in a white wine tomato sauce; finished with a dusting of asiago cheese

Pecan Salmon

Fresh chef trimmed salmon filet pan seared with a pecan crust; presented with tarragon Dijon cream and bacon wrapped asparagus

Herb Chicken

Herb crusted chicken breast pan seared served with burgundy braised cabbage and cauliflower with pineapple salsa

Chicken August

Boneless chicken breast sautéed with asparagus and garlic tossed with angel hair pasta in sun dried tomato Chablis cream sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Friday Dinner Features August 15

K.C. Ribeye                              

14oz. bone in Ribeye steak rubbed with a sweet and spicy Kansas city dry rub and char grilled to order; presented with a sauté of onions, corn and chorizo sausage; accompanied by a twice baked potato

Montego Bay Ahi      

Jerk seasoned Ahi tuna steak pan seared, presented with wild rice Florentine and citrus salsa

Scallops Italiano               

Deep sea scallops pan seared with olives, artichoke hearts, tomatoes and sweet peppers tossed with pasta in white wine marinara sauce with feta cheese

Rosemary Shrimp   

Jumbo shrimp sautéed with sun dried tomatoes and mushrooms in rosemary butter sauce served with mashed potatoes

Pecan Seared Salmon                           

Fresh salmon filet pan seared with a pecan herb crust, served over asparagus spears with a maple pumpkin cream sauce

Brie Salmon Chicken                 

Sautéed chicken breast topped with melted brie and smoked salmon, with asparagus spears and a tomato caper relish. 

Smoked Cheddar Chicken Alfredo             

Boneless chicken breast sautéed with onions and bacon, tossed with pasta in smoked cheddar cheese alfredo sauce

 Fish Fry          

Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for August 13th

Char Grilled Burgundy Stockyard

Beef stockyard sirloin steak char grilled to order, topped with a burgundy mushroom onion sauce and presented over bruschetta, accompanied by a twice baked potato

Scallop Tomato Basil Aglio E Olio

Deep sea scallops sautéed with tomatoes, zucchini, spinach and fresh basil tossed with pasta in garlic, white wine and olive oil, finished with asiago cheese  

Caribbean Jerk Mahi Mahi

Mahi Mahi filet pan seared with jerk spices, topped with a pineapple citrus salsa and served over rice pilaf

Chicken du Chef

Boneless chicken breast sautéed with broccoli, artichoke hearts and sun dried tomatoes in a tarragon Dijon white wine cream sauce, served over pasta  

Chicken Soliel

Boneless chicken breast sautéed with fresh oranges, artichoke hearts, sun dried tomatoes and scallions in a rosemary wine sauce, served with rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter