Dinner Features May 21

Ahi Mohr                                                              

Char grilled ahi tuna steak served with grilled asparagus spears and pickled onions

Crisp, clean and refreshing Spaten lager is the perfect complement to this dish

Grilled Stockyard with Popover                        

10 oz. beef stockyard sirloin steak char grilled to perfection served with a sauté of wild mushroom and eggplant: accompanied by a tri-cheese popover and horseradish marsala cream sauce  

The hop flavors in southern Tier’s IPA help to cleanse the palate and cool the horsradish

Scallops Sherry       

Deep sea scallops pan seared with shallots, sweet peppers and apples served with rice pilaf and sherry butter

Salmon Run Riselaing’s dry character is a perfect contrast to the richness and sweet flavors of the sherry butter

Lemon Crème Shrimp   

Jumbo shrimp seared with fresh rosemary, tomato and artichoke hearts tossed with pasta in lemon cream

                                Pinot Noir is the perfect complement to the aromatics of rosemary

Chicken Saltimbocca     

Boneless chicken breast sautéed with bacon and spinach served over pasta with lemon butter and parmesan cheese 

Sauvignon Blanc is the classic partner to saltimbocca: Enjoy with a glass of Villa Maria

Chicken Pizziola                                  

Shaved chicken breast simmered in a spicy tomato wine broth and mirepoix with ricotta gnocchi and asiago cheese

Alamos Malbec, with its rich cherry flavors and oak tones, pairs well to the broth and ricotta

Fresh Broiled Haddock                                                           

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for May 20th

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a spicy tomato cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf  

Grilled Stockyard Caprese 

10 oz. beef stockyard sirloin steak char grilled to perfection, topped with tomatoes, fresh basil, fresh mozzarella cheese and a balsamic drizzle, presented over garlic bread and served with a twice baked potato  

Scallops Carouso

Dry packed deep sea scallops sautéed with ham, artichoke hearts, eggplant, tomatoes, peas, mushrooms and onions in a garlic basil marinara sauce, served over pasta and finished with asiago cheese                         
New Orleans Seafood Stew

Jumbo shrimp sautéed with surimi crabmeat, chopped clams and walleye in a spicy tomato broth with black beans, sweet corn, peppers and onions, presented over rice pilaf    

Sesame Orange Chicken

Boneless chicken breast sautéed with shiitake mushrooms, snow peas and garden vegetables in a sesame orange stir fry sauce, served over rice pilaf and finished with sesame seeds 

Chicken Normandy

Boneless chicken breast sautéed with apples, almonds and fresh spinach in a sherry cream sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for May 19th

Pan Seared Walleye

Fresh chef trimmed walleye fillet pan seared and topped with a roasted cauliflower hummus and a spicy tomato cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf  

Grilled Sicilian Stockyard

10 oz. beef stockyard sirloin steak char grilled with Italian seasonings, topped with a portobello mushroom sauce and melted asiago cheese, presented over garlic bread and served with a twice baked potato  

Miso Scallops

Dry packed deep sea scallops sautéed with surimi crabmeat, snow peas and garden vegetables in a white wine miso sauce, served over rice pilaf and finished with sesame seeds                        
Shrimp Rossa

Jumbo shrimp sautéed with eggplant, tomatoes, mushrooms, artichoke hearts and kalamata olives in a garlic marinara sauce, served over pasta and finished with asiago cheese   

Rosemary Apple Chicken

Boneless chicken breast sautéed with apples, zucchini, artichoke hearts and scallions in a fresh rosemary wine sauce, served over pasta  

Chicken Carbonara

Boneless chicken breast sautéed with bacon, peas, mushrooms and onions in a light Alfredo sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for May 16th

Catch of the Day

Fresh walleye or barramundi filet pan seared with an herb crust, presented over rice pilaf and served with asparagus spears and roasted cauliflower hummus   

Stockyard Cum Laude

10 oz. beef stockyard sirloin steak seasoned and char grilled to perfection, presented with wild mushrooms and a horseradish Dijon cream, served with a twice baked potato  

Master’s Scallops

Dry packed deep sea scallops sautéed with cherry tomatoes and zucchini, tossed with pasta in a rosemary lemon sauce     

Graduate Shrimp

Jumbo shrimp sautéed with garlic, roasted red peppers and eggplant in a white wine pesto sauce tossed with bucatini pasta and kefalotyri cheese   

Chicken French

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

Yellow Jacket Wedge Salad

Boneless chicken breast grilled and served with a romaine wedge, bacon, caramelized onions and bleu cheese, drizzled with a burgundy balsamic glaze  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for May 13th

Montréal Grilled Stockyard

10 oz. beef stockyard sirloin steak char grilled with Montréal seasonings, presented over asiago garlic bread, topped with sautéed mushrooms and served with a side of roasted red pepper smashed potatoes  

Mahi Mahi Tropicale

Fresh mahi mahi filet pan seared and topped with a spicy citrus salsa served over rice pilaf with a side of asparagus spears   

Fresh Broiled Barramundi Filet

Fresh broiled barramundi filet stuffed with surimi crabmeat, spinach, tomatoes and feta cheese drizzled with a basil caper cream sauce and presented over asparagus spears, served with a side of rice pilaf 

Scallops Italian

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

Shrimp Ala Romano

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

Chicken Stir Fry

Boneless chicken breast sautéed with shiitake mushrooms, snow peas and garden vegetables in a teriyaki stir fry sauce, served over rice and finished with sesame seeds  

Spicy Garlic Chicken

Boneless chicken breast sautéed with chorizo sausage, portobello mushrooms, fresh spinach, tomatoes and onions in a white wine spicy garlic sauce, served over pasta and finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for May 12th

Wild Mushroom Balsamic Stockyard

10oz. beef stockyard sirloin char grilled to order, served over garlic bread and topped with a wild mushroom rosemary balsamic glaze, accompanied by roasted red pepper smashed potatoes 

Scallops Pesto Verde

Dry packed deep sea scallops sautéed with surimi crabmeat, sun dried tomatoes, zucchini and fresh spinach in a light pesto cream sauce, tossed with pasta   

Shrimp Mexicali

Jumbo shrimp sautéed with chorizo sausage, black beans, peppers, onions, tomatoes, sweet corn and jalapeño peppers in a spicy garlic sauce served over rice and finished with tortilla chips   

Stuffed Barramundi

Fresh broiled barramundi filet stuffed with spinach, tomatoes and feta cheese, finished with a basil garlic cream sauce and served over asparagus spears with a side of rice pilaf

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with mango citrus salsa and served over wild rice with asparagus spears  

Chicken du Chef

Boneless chicken breast sautéed with Italian sausage, tomatoes, mushrooms, Bermuda onions, summer squash and snow peas in a garlic scampi sauce served over pasta and finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter.

Evening Features May 7, 2015

Entrees:

Rosemary Grilled Stockyard Steak   

Grilled 10oz Beef Stockyard presented with a wild mushroom, rosemary demi-glace and a twice baked potato.

Avocado Pesto Scallops   

Dry packed deep sea scallops pan seared with sweet peppers, bucatini pasta and an avocado pesto, topped with asiago cheese.

Mango Pineapple Salsa Barramundi               

 Char-grilled Barramundi filet served with fresh asparagus spears and a pineapple mango salsa.  

Shrimp and Clam Primavera 

Jumbo shrimp sautéed with clams, a vegetable medled and fresh basil, tossed with pasta, a roasted red pepper wine sauce and parmesan cheese.

Chicken Napolean                              

Herb crusted chicken layered with tomato and fresh mozzarella cheese, served on a bed of sautéed spinach and drizzled with a strawberry gastique.

Tuscan Chicken                              

Pan-seared chicken breast, mushrooms, tomatoes, garlic and spinach sautéed and served with rosemary mashed potatoes a sherry pan sauce, finished with feta cheese.   

Fresh Broiled Haddock       

Fresh Haddock filet broiled with lemon pepper butter