Dinner Features for August 9th

Grilled Barbeque Stockyard
10oz beef stockyard sirloin steak seasoned and char grilled to perfection, presented with a sauté of black beans, tomatoes, onions and Cajun bacon, served with a side of cheddar mashed potatoes and finished with a barbeque drizzle
Try with Not Your Father’s Root Beer Ale!

Chicken Portobello
Boneless pan seared chicken breast and roasted portobello mushrooms presented with mixed greens, roasted red peppers, pecans, berries and cheese curds finished with a balsamic glaze
Try with Not Your Father’s Root Beer Ale!

Barramundi Puttanesca
Fresh barramundi filet pan seared with capers and tomatoes, served with pasta in a white wine tomato herb sauce and finished with asiago cheese

Asiago Herb Chicken
Boneless herb crusted chicken breast pan seared with squash, asparagus and capers tossed with pasta in asiago butter

Shrimp Curry
Jumbo tiger shrimp pan seared with pineapple, broccoli, mushrooms and carrots simmered in a spicy curry broth and served with rice pilaf

Scallops Aegean
Deep sea scallops pan fried and presented with kalamata olives, pepperoncini, sun dried tomatoes and garlic served with rice pilaf and chilled lemon mint crème

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for August 8th

Stockyard ala Caprese
12oz beef stockyard sirloin steak seasoned and char grilled to perfection, presented with vine ripe tomatoes, fresh basil and fresh mozzarella cheese, finished with a balsamic reduction and served with a twice baked potato

Chicken Rustica
Boneless chicken breast sautéed with bacon, sweet peas and onions served over pasta in a rosemary cream sauce and finished with parmesan cheese

Barramundi Puttanesca
Fresh barramundi filet pan seared with capers and tomatoes, served with pasta in a white wine tomato herb sauce and finished with asiago cheese

Herb Chicken
Boneless chicken breast pan seared with an herb crust, served with asparagus spears, roasted tomatoes and mixed greens, finished with sauce béarnaise

Shrimp Creole
Jumbo tiger shrimp pan seared with Italian sausage, black beans and onions with Creole sauce, presented over rice pilaf

Scallops Sriracha
Deep sea scallops pan seared with chorizo sausage, fresh pineapple, peppers and onions with sriracha lime butter, presented over rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for August 7th

Burgundy French Onion Beef Stockyard - Seasoned and grilled 10oz beef stockyard topped with a French onion Burgundy sauce, served with a twice baked potato.

Grilled Barramundi - Barramundi served with a sauté of spinach and squash, drizzled with a lemon mint yogurt sauce.

Sea Scallops Béarnaise - Sautéed Sea scallops, wild mushrooms and asparagus with spinach and sauce Béarnaise.

Salmon Puttanesca - Pan seared Salmon with capers and tomatoes served with pasta and a white wine tomato herb sauce
with asiago cheese.

Garlic Tiger Shrimp - Sautéed Tiger shrimp with pineapple, broccoli and roasted red peppers in a garlic soy sauce over rice.

Italian Classico - Italian sausage and chicken breast sautéed with peppers and onions tossed with pasta in a
Arrabiata sauce with feta cheese.

Chicken Rustica - Sautéed chicken breast, bacon, sweet peas, onions and pasta in a rosemary cream sauce
with Parmesan cheese.

Fresh Haddock
Breaded OR beer battered OR Haddock filet broiled with lemon pepper butter.

Dinner Features for August 6th

Grilled Barbeque Stockyard
12oz beef stockyard sirloin steak char grilled to perfection and served with cornbread stuffing and succotash, finished with a barbeque glaze

Roasted Garlic Gnocchi
House made roasted garlic gnocchi with fresh spinach, bacon and a roasted red pepper horseradish cream, finished with asiago

Pan Seared Salmon
Fresh salmon filet pan seared and presented with wild rice and asparagus spears, finished with fruit salsa

Chicken Cacciatore
Boneless chicken breast sautéed with mushrooms, tomatoes, peppers and onions presented over rice with a white wine herb marinara sauce and finished with parmesan cheese

Grilled Shrimp Salad
Seasoned and grilled tiger shrimp presented on a bed of fresh spinach, toasted pecans, cherry tomatoes, fresh berries and cheese curds, drizzled with a mint yogurt dressing

Scallops Dijon
Pan fried sea scallops with summer squash and wild mushrooms, tossed with pasta in a sherry Dijon sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for August 4th

Shishkabob

Marinated Beef Tenderloin with peppers, onions, tomatoes and mushrooms grilled to order and served over rice pilaf with a Greek salad

Chicken Carouso

Boneless chicken breast sautéed with ham, mushrooms, tomatoes, artichoke hearts and onions in a fresh basil garlic white wine marinara sauce, served over pasta and finished with asiago cheese   

Grilled Basil Ahi Tuna

Ahi tuna steak char grilled to order and topped with a fresh basil pineapple sun dried tomatoes relish, presented over grilled asparagus spears with a side of wild rice

Chicken & Crabmeat Scampi

Boneless chicken sautéed with surimi crabmeat, zucchini and sweet red peppers in a garlic scampi sauce, served over pasta and finished with asiago cheese 

Shrimp & Wild Mushrooms

Jumbo shrimp seared with sherry wine and button, portobello and shiitake mushrooms, presented over pasta with a roasted tomato garlic sauce, finished with asiago cheese  

Seaside Cranberry Glazed Scallops

Dry packed deep sea scallops seared with burgundy wine, infused with fresh rosemary, cranberries and walnuts, served with wild rice

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for August 3rd

Char Grilled Stockyard

10 oz beef stockyard sirloin steak char grilled to perfection and topped with a roasted tomato portobello garlic sauce, served with a twice baked potato   

Chicken Italian

Boneless chicken breast sautéed with mushrooms, tomatoes, peppers and onions in a basil white wine marinara sauce, served over pasta and finished with asiago cheese   

Stuffed Mahi Mahi

Fresh broiled mahi mahi stuffed with spinach, sun dried tomatoes and feta cheese, topped with a tarragon Dijon sauce and served with asparagus spears  

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with a citrus lime reliah and presented over asparagus spears with a side of rice pilaf

Avocado Pesto Shrimp

Jumbo shrimp sautéed with kalamata olives and roasted red peppers in an avocado pesto cream sauce, served over pasta and finished with asiago cheese     

Rosemary Pecan Scallops

Dry packed deep sea scallops sautéed with pecans, apples and brie cheese in a white wine rosemary cream sauce, served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for August 1st

Montréal Grilled Stockyard

10 oz beef stockyard sirloin steak char grilled with Montréal seasonings and topped with garlic sautéed mushrooms, finished with asiago cheese and served with a twice baked potato

Chicken Santa Fe

Boneless chicken breast sautéed with sweet corn, tomatoes and jalapeno peppers and finished with a cracked pepper barbeque sauce, served with rice pilaf and corn bread   

Pan Seared Barramundi

Fresh barramundi pan seared to order and presented with roasted tomato velouté and grilled asparagus

Herb Crust Chicken

Boneless chicken breast sautéed with an herb crust, served with melted brie cheese, fresh fruit salsa and bacon wrapped vegetables

Avocado Pesto Shrimp

Jumbo shrimp pan seared with onions and toasted pecans, tossed with pasta in an avocado pesto and finished with asiago cheese     

Scallops Sofrito

Dry packed deep sea scallops sautéed with sofrito and pasta with a lemon basil wine sauce 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter