Dinner Features for March 11th

Grilled Italian Stockyard Steak

Beef stockyard sirloin steak char grilled with Italian seasonings topped with a zucchini mushroom onion sauce and melted asiago cheese, served with a twice baked potato  

Scallops Primavera

Dry packed deep sea scallops sautéed with mushrooms and mixed garden vegetables in garlic sherry wine sauce served over pasta with a dusting of asiago cheese 

Shrimp Risotto

Jumbo shrimp pan sautéed with eggplant, tomatoes, escarole and sun dried tomatoes, blended with risotto in a creamy lemon sauce  

Stuffed Mahi Mahi

Broiled Mahi Mahi filet stuffed with surimi crabmeat, salmon and spinach , served over asparagus spears with a cranberry rosemary glaze 

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira glaze, served with rice pilaf   

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for March 10th

Salmon & Crab Cakes

Chef trimmed salmon and surimi crab seasoned with herbs and pan seared, presented over asparagus spears with rice pilaf and tarragon Dijon sauce  

Sirloin Medallions with Bruschetta

Twin 3oz. sirloin medallions served over tomato bruschetta with Marsala mushroom onion sauce and a twice baked potato   

Scallops & Eggplant Verda

Dry packed deep sea scallops sautéed with eggplant, sun dried tomatoes and escarole served over pasta in garlic lemon white wine pan sauce with a dusting of asiago cheese 

Basil Shrimp Asiago

Jumbo shrimp pan sautéed with portobello mushrooms, zucchini, tomatoes and fresh basil presented over pasta in a roasted garlic white wine asiago cream sauce   

Sherry Cranberry Mahi Mahi

Mahi Mahi filet delicately broiled to perfection with lemon juice and Chablis wine, served over rice pilaf with a sherry cranberry glaze 

Herb Crusted Chicken

Boneless herb crusted chicken pan seared to golden perfection, presented with rice pilaf and orange sesame ginger glaze    

Home Style Roast Turkey Dinner

Fresh roasted turkey breast served with cranberry sauce, mashed potatoes and traditional stuffing  

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for March 8th

Angus Reserve Bone in Ribeye Steak

Perfectly marbled 16 ounce Angus Reserve Ribeye steak seasoned and char grilled to perfection, served with herb butter and scalloped potatoes  

Stuffed Salmon

Fresh salmon filet stuffed with spinach, tomatoes, garlic and feta cheese, broiled in wine and served with a lemon crème sauce, presented over asparagus spears  

Scallops Chou Fleur

Dry packed deep sea scallops pan seared with mushrooms and leeks, tossed with pasta in a cauliflower cream sauce  

Shrimp & Risotto

Jumbo shrimp pan seared with caramelized onions and served with parmesan risotto  

Italian Chicken

Boneless chicken breast sautéed with a Tuscan blend of braised kale, portobello mushrooms, eggplant, sun dried tomatoes and garlic served in a white wine pan sauce with pasta  

Herb Crusted Brie Chicken

Boneless herb crusted chicken sautéed with an herb crust, presented with Brie cheese and Sicilian relish, served with a side of asparagus   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 7th

Angus Reserve Bone in Ribeye Steak

Perfectly marbled 16 ounce Angus Reserve Ribeye steak seasoned and char grilled to perfection, served with roasted garlic mashed potatoes  

Mixed Grille

A 3 ounce beef sirloin medallion char grilled to order paired with a petite grilled swordfish filet topped with a rosemary citrus hollandaise sauce, served with asparagus and a twice baked potato  

Scallops French

Dry packed deep sea scallops dipped in an egg batter and sautéed in a lemon sherry wine sauce, served with asparagus spears 

Sriracha Thai Tiger Shrimp

Jumbo shrimp sautéed in a Thai peanut sauce finished with sriracha and lime, served over white rice  

Orange Ginger Salmon and Shrimp

Pan seared petite salmon filet paired with a char grilled shrimp skewer topped with an orange ginger sauce, served over rice pilaf with broccoli 

Spinach and Artichoke Chicken

Boneless chicken breast sautéed with spinach and artichokes served in a creamy asiago sauce over pasta  

Herb Crusted Brie Chicken

Boneless herb crusted chicken pan seared with an herb crust, topped with melted Brie cheese and caramelized apples and onions, served with sautéed spinach and roasted potatoes  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 4th

Char Grilled Sirloin Provençal

Twin 3 ounce beef sirloin medallions seasoned and char grilled to order, topped with mushrooms, olives and tomatoes sautéed in a garlic white wine sauce, presented over garlic bread and dusted with asiago cheese, served with a twice baked potato   

Fresh Broiled Mahi

Fresh broiled Mahi Mahi filet topped with a tomato caper tapenade and served over asparagus spears with a side of rice pilaf    

Scallops Sherry Asiago

Fresh dry packed deep sea scallops broiled in sherry, garlic and lemon with zucchini, tomatoes and mushrooms topped with melted asiago cheese and served with a side of rice pilaf    

Shrimp Ala Romano

Jumbo shrimp sautéed with surimi crabmeat, broccoli, mushrooms, artichoke hearts and olives tossed with pasta in a light Alfredo sauce   

Chicken Florentine

Boneless chicken breast sautéed with fresh spinach, mushrooms, apples and artichoke hearts in a sherry cream sauce, scallions served over pasta  

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, presented over oven roasted balsamic garden vegetables and served with a roasted red pepper rosemary cream sauce and a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 3rd

Char Grilled Sirloin Medallions

Twin 3 ounce beef sirloin medallions char grilled to order and topped with a Marsala onion glaze, presented over bruschetta and served with a twice baked potato  

 

Herb Crust Mahi Mahi

Fresh Mahi Mahi filet pan seared with an herb crust, presented over oven roasted balsamic garden vegetables and finished with a burgundy cranberry glaze, served with a side of rice pilaf   

Scallops Italian

Dry packed deep sea scallops sautéed with eggplant, mushrooms, tomatoes, peppers and onions in a fresh basil garlic white wine marinara sauce, served over pasta and finished with asiago cheese   

Park Ave Pasta with Shrimp

Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts, broccoli, sun dried tomatoes, olives and fresh spinach served over pasta in a garlic white wine sauce, finished with asiago cheese       

Chicken Soliel

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

Brandy Apple Chicken

Boneless chicken breast sautéed with apples, artichoke hearts, almonds and scallions in a brandy cream sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 1st

Char Grilled Delmonico

Perfectly marbled 12oz. Delmonico steak house seasoned and char grilled to perfection presented with a sauté of caramelized onion, bacon and jalapenos served with a twice baked potato   

Curry Crust Ahi

Sushi grade tuna steak pan seared to order with a spicy curry crust, carrots and mushrooms served with rice pilaf and sriracha hot sauce  

Scallops Florentine

Dry packed deep sea scallops pan seared with mirepoix, garlic and spinach tossed with pasta in a lemon cream sauce finished with asiago cheese 

Shrimp Carbonara

Jumbo shrimp sautéed with bacon and peas tossed with pasta in a creamy alfredo sauce topped with a sunny side up egg 

Chicken Napoleon

Boneless herb crusted chicken breast layered with brie cheese, asparagus and roasted red pepper, finished with a drizzle of burgundy balsamic glaze  

New World Chicken

Boneless chicken breast sautéed with herb stuffing, apples and a cranberry balsamic reduction    

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter