Dinner Features 7th October

Montreal Grilled Stockyard Char grilled Montreal seasoned Beef stockyard sirloin steak with tomatoes, basil and asiago cheese, topped with a Dijon sauce, served with a twice baked potato.  

Sea Scallops Du Chef Sea scallops sautéed with yellow squash, butternut squash and red peppers in a white wine cream sauce over pasta.  

 Portobello Chicken Boneless chicken breast pan seared with portobello mushrooms,

sun dried tomatoes and scallions in a marsala demi-glace with a side of rice.    

Mahi-Mahi with Rosemary butter Broiled Mahi-Mahi over fresh asparagus spears with a pineapple citrus sauce and a side of wild rice.    

Chicken Broccoli Alfredo Chicken breast sautéed with broccoli, sun dried tomatoes, in a light Alfredo sauce tossed with pasta.

Shrimp & Tomato A la Verde Jumbo shrimp sautéed with zucchini, tomatoes, broccoli and fresh spinach, in a garlic white wine sauce, tossed with pasta and sprinkled with asiago cheese.

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 6

Appetizer:

Artichoke French

Artichoke hearts dipped in egg batter and sautéed in a lemon sherry wine sauce, served over wild greens

Entrees:

Grilled Stockyard Sirloin Dijon

Beef stockyard sirloin steak char grilled to perfection and topped with crispy seasoned zucchini sticks, presented over a Dijon cream sauce and served with a twice baked potato  

Scallops & Wild Mushrooms

Dry packed deep sea scallops sautéed with button, portobello and shiitake mushrooms in a garlic sherry cream sauce, served over pasta  

Autumn Herb Crusted Chicken

Boneless chicken breast pan seared in an herb crust with butternut, zucchini, yellow squash and roasted red peppers in a garlic sherry wine sauce, served over rice pilaf    

Stuffed Salmon

Fresh broiled salmon filet stuffed with surimi crabmeat, spinach and asiago cheese topped with a caper tarragon sauce and served over asparagus spears    

Chicken Chorizo Alfredo

Boneless chicken breast sautéed with chorizo sausage, mushrooms and fresh spinach in a light Alfredo sauce, tossed with pasta

Sesame Curry Shrimp

Jumbo shrimp sautéed with zucchini, carrots, mushrooms, broccoli, red onions and sweet red peppers in a sesame curry sauce, served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Montreal Grilled Stockyard Sirloin

Beef stockyard sirloin steak char grilled with Montreal seasonings, topped with sautéed mushrooms and caramelized onions, presented with oven roasted potatoes

Broccoli Curry Scallops

Dry packed deep sea scallops sautéed with broccoli, shiitake mushrooms, red onions, sweet red peppers and almonds in a spicy curry sauce, served over rice pilaf  

Fall Harvest Chicken

Boneless chicken breast sautéed with butternut squash, brussel sprouts, asparagus, carrots and spinach in a garlic sherry wine sauce, served over rice pilaf

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and served with a tomato basil olive tapenade, presented over asparagus spears with a side of wild rice   

Chicken du Chef

Boneless chicken breast sautéed with portobello mushrooms, zucchini, sun dried tomatoes and capers in a tarragon Dijon cream sauce, served over pasta

Shrimp Ala Romano

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 4

Autumn Grilled Stockyard Sirloin

Beef stockyard sirloin steak seasoned and char grilled to order, presented with caramelized onions and a butternut cream sauce, served with herb mashed potatoes

Scallops Limon

Dry packed deep sea scallops pan seared with zucchini and tossed with pasta in a lemon caper cream sauce

Red Zone Chicken

Boneless chicken breast sautéed with carrots and celery, smothered with wing sauce and crumbly bleu cheese, served with mashed potatoes    

Southwestern Mahi Mahi

Fresh mahi mahi filet grilled and served over wild rice with a sauté of bacon, corn and tomatoes finished with a chipotle remoulade  

Chicken Naopli

Boneless chicken breast sautéed with garlic and basil tossed with pasta and cheese curds in a spicy marinara sauce      

Shrimp Portofino

Jumbo shrimp sautéed with mushrooms and shaved brussel sprouts in a garlic butter sauce, served with pasta and finished with asiago cheese   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features Saturday 3rd October

Bacon Bleu Beef Stockyard 12 oz Beef stockyard sirloin steak char grilled, topped with melted blue cheese, caramelized onions and hickory smoked bacon, served with a twice baked potato and fresh asparagus spears.

Scallops Arrabiata Sea Scallops pan seared in a spicy marinara sauce with fresh basil, finished with asiago cheese.

Chicken & Mushroom Alfredo Sautéed chicken breast, mushrooms and sundried tomatoes in a white wine Alfredo sauce over pasta.  

Char Grilled Salmon Salmon filet char grilled, finished with sundried tomato hollandaise over wild rice with sautéed brussel sprouts.  

South West Chicken Boneless chicken breast pan seared, topped with a chipotle remoulade, sautéed peppers, onions, cheddar cheese and avocado over rice pilaf.  

Shrimp Scampi Sautéed jumbo shrimp tossed in a lemon white wine sauce with tomatoes and garlic over pasta.

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter

Dinner features 2nd October

Harvest Beef Stockyard Stew  Char-grilled beef stockyard sirloin steak, presented with a Harvest stew of butternut squash, potatoes, brussel sprouts, carrots, onions and celery in a savory broth.

Yellow Tail Snapper Panko crusted pan-seared Snapper with rice and a red pepper-cucumber relish.

Butternut Sea Scallops Sautéed Sea Scallops with shallots and spinach tossed with pasta in a butternut sherry cream. 

Mahi Puttanesca  Seared Mahi, garlic, tomatoes and capers over pasta with a white wine, tomato sauce, topped with asiago cheese. 

Chicken Cordon Bleu Sautéed chicken breast with ham, onions and pasta tossed in a Mornay sauce.

  

Spicy Sriracha Shrimp Sautéed Jumbo shrimp with broccoli, mushrooms, zucchini and corn, over rice with Sriracha butter sauce and scallions.     

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

Dinner Features October 1

Appetizer:

Spring Rolls

Four crispy shrimp and coconut spring rolls served over greens with a spicy curry honey sauce

Entrees:

Stockyard Sirloin Bordelaise

Beef stockyard sirloin steak char grilled to order, served with bordelaise sauce, mashed potatoes and an herb cream cheese   

Scallops with Orzo

Dry packed deep sea scallops pan seared with bacon and brussel sprouts served with tomato cream orzo

Chicken Cordon Bleu

Boneless chicken breast sautéed with ham and onions, served with pasta and Mornay sauce  

Panko Crusted Ahi Tuna

Fresh ahi tuna steak pan seared with a panko crust, served with a citrus salsa, asparagus spears and rice pilaf 

Harvest Chicken

Boneless chicken breast sautéed with butternut squash, spinach and pecans served over pasta with cracked pepper brown butter and finished with asiago cheese     

Chesapeake Shrimp

Jumbo shrimp seasoned with Old Bay ® Seasoning and seared with tomatoes, corn, scallions and jalapeños served with a white wine sauced and rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter