Dinner Features February 7

Buffalo Style Pork Chops

Char-grilled pork chops simmered in buffalo style wing sauce with caramelized onions and celery, served with mashed potatoes and crumbly bleu cheese  

Halftime Chicken

Boneless chicken breast pan seared in a panko crust with prosciutto, spinach and sweet peppers served with pearled barley pilaf and rosemary butter with a fumble of asiago cheese

Mile High Chicken

Boneless chicken breast with bacon, corn and tomatoes smothered in pepper jack cheese and Rohrbach Highland Lager barbeque sauce served with mashed potatoes      

End Zone Shrimp

Jumbo shrimp sautéed with sweet peas and sun dried tomatoes tossed with pasta in a butternut cream sauce  

Bay Area Marlin

Fresh blue marlin pan seared in a Cajun herb crust with mushrooms, roasted red peppers and scallions served with wild rice and an avocado aioli   

Newton’s Scallops

Deep sea scallops and surimi crabmeat sautéed with garlic and basil served with rice pilaf and a dab of Creole hollandaise  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner Features February 6

Jamaican Chicken

Boneless Jamaican jerk rubbed chicken breast pan seared with fresh pineapple, baby spinach, red onion, red bell peppers and grape tomatoes in a white wine citrus sauce, served over wild rice and black beans

Highland Lager Stockyard

Beef stockyard sirloin steak char grilled to perfection and topped with a Rohrbach Highland Lager barbeque sauce and crispy onion straws, served with asparagus spears and a twice baked potato

Pepper Jack Chicken

Boneless chicken breast pan seared with an herb crust and topped with a pepper jack cream sauce, served with steamed broccoli and roasted garlic parmesan mashed potatoes      

Shrimp Fettuccini Alfredo

Jumbo shrimp sautéed with bacon, fresh spinach, mushrooms and sun dried tomatoes in a white wine Alfredo sauce, served over fettuccini and finished with asiago cheese

Cajun Barramundi

Fresh barramundi filet char grilled with Cajun spices and topped with an avocado aioli, served with sautéed spinach and presented over rice pilaf

Cracked Pepper Herb Scallops

Flame broiled deep sea scallops finished with cracked pepper herb brown butter and served with a pearled barley vegetable pilaf    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner Specials Friday 5th February 2016

Scotch Ale Beef Stockyard  Grilled Beef stockyard sirloin served with a scotch ale gravy and caramelized onions with a twice baked potato and maple rum carrots.

Stuffed Buffalo Blue Chicken Sautéed panko crusted chicken breast stuffed with blue cheese, drizzled with a buffalo sauce, served with cheddar-bacon mashed potatoes and steamed broccoli.

 Chicken Mushroom Alfredo Pan-seared chicken breast mushrooms and prosciutto ham tossed in a white wine garlic alfredo sauce  over pasta.

   

Blackened Barramundi Cajun seasoned Barramundi blackened in a cast iron skillet topped with a pepper-jack cream sauce presented over asparagus with rice pilaf.

Bacon Caper Sea Scallops Flame broiled Sea scallops over a bacon caper aioli with asparagus spears and wild rice.

Shrimp Scampi Florentine Sautéed tiger shrimp, spinach, garlic and grapes tomatoes in a white wine lemon pan sauce with pasta, finished with parmesan cheese.    

Fresh Broiled Haddock  Fresh Haddock filet broiled with lemon pepper butter  

Fish Fry Your choice of breaded or crispy beer battered fresh Haddock filet

Dinner Features February 4

Chicken Oscar

Boneless chicken breast sautéed with surimi crabmeat and sweet peas, presented with tarragon mashed potatoes and finished with a drizzle of hollandaise   

Beef Cacciatore

Twin beef sirloin medallions char grilled to perfection and presented over rice pilaf with sautéed mushrooms, peppers and onions in a white wine herb marinara sauce, finished with asiago cheese

Basil Chicken

Boneless chicken breast sautéed with fresh basil, sweet potatoes, spinach and sun dried tomatoes with a sherry butter sauce, served with asparagus spears     

Shrimp Alfredo

Jumbo shrimp sautéed with mushrooms and onions tossed with pasta and a butternut parmesan cream sauce  

Pan Seared Barramundi

Fresh barramundi filet pan seared in a savory panko crust with stewed tomatoes and artichoke hearts, served with pasta and finished with a gremolata garnish  

Scallops Primavera

Sea scallops pan seared with a vegetable medley in a white wine garlic sauce, served over pasta   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner features 3rd February 2016

Shiitake Mushroom Chicken Chicken breast pan seared with

shiitake mushrooms, sundried tomatoes and broccoli

in a garlic sherry cream sauce over pasta. 

Beef Tenderloin Burgundette Sliced 6oz beef tenderloin sautéed with

portobello mushrooms, artichoke hearts, tomatoes and broccoli in

a burgundy wine demi-glace over rice.

Herb Crusted Chicken Herb crusted chicken breast with spinach and apples in a sherry wine sauce with a side of oven roasted maple sweet potatoes 

Shrimp &Rosemary Primavera Jumbo shrimp sautéed with mushrooms, mixed garden vegetables and fresh rosemary, over pasta.

Grilled Blue Marlin Fresh grilled blue marlin filet served over

asparagus, topped with a roasted garlic, sundried tomato butter and

served with a side of bulgar herb rice.

New Orleans Seafood Stew Cajun seasoned sea scallops, baby shrimp, crabmeat and chopped clams sautéed with peppers, onions, chorizo sausage, black beans and tomatoes, in a spicy garlic wine sauce over rice.

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter 

Dinner Features February 2

Biscotti Crusted Chicken Normandy

Boneless chicken breast pan seared in biscotti crust and topped with white wine apple rosemary sauce, served rice pilaf  

Montréal Grilled Stockyard

Beef stockyard sirloin char grilled with Montréal seasonings and topped with roasted garlic seared mushrooms, onions and leeks, served with a twice baked potato

Chicken Stir Fry

Boneless chicken breast pan seared with mushrooms and mixed garden vegetables in a teriyaki stir fry, served over rice and dusted with sesame seeds  

Wild Mushroom Shrimp & Crabmeat

Jumbo shrimp and surimi crabmeat sautéed with shiitake, portobello and button mushrooms in a garlic sherry cream sauce, served over pasta

Island Tropic Jerk Seared Blue Marlin

Fresh grilled blue marlin filet pan seared with jerk spices and topped with a pineapple Creole sauce, served with a side of rice pilaf

Seafood Florentine Alfredo

Sea scallops, baby shrimp and chopped clams sautéed with fresh spinach and broccoli in a light pesto Alfredo sauce, tossed with pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner Features February 1

Herb Crust Chicken

Boneless chicken breast pan seared in an herb crust and topped with a basil citrus relish, presented over asparagus spears and served with a side of rice pilaf  

Char Grilled Stockyard Burgundy

Beef stockyard sirloin char grilled to perfection and topped with burgundy portobello mushrooms and onions, finished with sun dried tomato roasted garlic butter

Chicken Fra Diablo

Boneless chicken breast sautéed with chorizo sausage, mushrooms, tomatoes, peppers and onions in a spicy garlic marinara sauce, served over pasta and finished with asiago cheese    

Shrimp & Crabmeat Stir Fry

Jumbo shrimp and surimi crabmeat pan seared with shiitake mushrooms and mixed garden vegetables in a teriyaki stir fry, served over rice and dusted with sesame seeds  

Grilled Blue Marlin

Fresh grilled blue marlin filet topped with a rosemary apple cream sauce and served with a side of herb lentil bulghur rice

Scallops Angelina

Sea scallops broiled in Marsala wine with tomatoes and garlic, topped with melted mozzarella cheese and served with a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad