Dinner Features October 8

Braised Short Ribs

Braised Beef short ribs and garden vegetables slowly simmered in red wine and beef stock, served over cheddar herb mashed potatoes   

Pecan Apple Chicken

Boneless chicken breast stuffed with a pecan apple stuffing and baked with a panko coating, finished with an apple cider reduction and served with roasted butternut squash

Chicken & Greens

Boneless chicken breast sautéed with Italian sausage, escarole, onions and tomatoes in a white wine pan sauce, served over pasta and finished with asiago and parmesan  

Char Grilled Ahi Tuna

Fresh ahi tuna steak seasoned and char grilled to order finished with sun dried tomato herb butter and presented over pearled barley pilaf

Autumn Grilled Salmon

Fresh seasoned and char grilled salmon filet presented over a butternut squash fritter and finished with maple herb butter, served with asparagus 

Parmesan Crusted Shrimp

Jumbo shrimp pan fried with a parmesan crust and presented over roasted red pepper Alfredo pasta with mushrooms and fresh spinach

Scallops Sicily

Sea Scallops pan seared with tomatoes, banana peppers, kalamata olives, red onions and fresh basil in a sherry garlic pan sauce, served over pasta and finished with asiago and parmesan 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 7th, 2016

Chicken Caprese               

Sautéed chicken breast with tomato and fresh basil in a white wine pesto sauce over pasta finished with fresh mozzarella.

Southwest Chicken 

Char grilled seasoned chicken breast over mixed greens with roasted corn, black beans, red onion, avocado, cheddar cheese and tortilla strips served with cajun ranch dressing.

Cracked Pepper Stockyard Sirloin     

Char grilled Angus Reserve Stockyard sirloin with fresh cracked pepper topped with mushroom bordelaise sauce and served with a twice baked potato.  

Parmesan Crusted Sea Scallops       

Fresh parmesan herb crusted sea scallops presented over bacon basil alfredo pasta.  

Mahi Florentine            

Broiled spinach and goat cheese stuffed mahi finished with rosemary herb butter over pearled barley pilaf.

Garlic Herb Shrimp       

Pan seared fresh jumbo shrimp, mushrooms, tomatoes and spinach in a garlic herb butter pan sauce over pasta finished with asiago and parmesan cheese.   

Pan Seared Salmon       

Seasoned pan seared salmon finished with herb hollandaise sauce over roasted potatoes and asparagus. 

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 Specials 5th October 2016

Stuffed Italian Eggplant Fried seasoned panko breaded eggplant stuffed with ricotta cheese, mushrooms and spinach, topped with mozzarella cheese and marinara sauce and served over pasta

Fall Harvest Chicken Chicken breast sautéed with tomatoes, escarole, apples and yellow squash in a garlic sherry wine sauce, served with butternut cheddar smashed potatoes.   

Melted Asiago Stockyard Steak Angus Reserve beef stockyard sirloin char grilled to order, topped with melted asiago cheese and a sundried tomato portobello mushroom sauce, served with a twice baked potato.   

           Grilled Swordfish with Pasta Scampi  Swordfish seasoned and

            marinated with lemon and basil presented over pasta in a

            light scampi sauce with spinach, dusted with asiago cheese. 

Spanish Shrimp Jumbo shrimp sautéed with peppers, onions,
tomatoes, chorizo sausage and sweet corn in a spicy garlic sherry

wine sauce over rice.  

Seafood Fra Diavolo over Pasta Sautéed Sea Scallops, crabmeat,

chopped clams and fresh mussels tossed with peppers, onions,

jalapenos and tomatoes in a garlic white wine marinara sauce over pasta.  

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 4

Stuffed Italian Eggplant

Fried seasoned panko breaded eggplant stuffed with ricotta cheese, mushrooms and spinach, topped with mozzarella cheese and marinara sauce and served over pasta

Chicken Saltimbocca

Boneless chicken breast sautéed with sliced kielbasa, escarole, kalamata olives and mushrooms in a garlic lemon sherry wine sauce, served over pasta and finished with asiago cheese   

Grilled Stockyard Steak

Angus Reserve beef stockyard sirloin char grilled to order, topped with a Dijon portobello rosemary sauce and presented over butternut cheddar smashed potatoes  

Zuppa di Mussels

Sautéed steamed mussels in a garlic and white wine with tomatoes and basil finished with crushed red pepper and marinara sauce, served over pasta

Lemon Basil Grilled Swordfish

Fresh swordfish marinated with lemon  and fresh basil grilled and presented over asparagus spears with a mango ginger sauce and a side of rice 

Southwestern Shrimp

Jumbo shrimp sautéed with chorizo sausage, tomatoes, sweet corn, peppers and onions in a spicy lemon lime sauce, served over rice and finished with shredded cheddar, sour cream and tortillas  

Scallops & Crabmeat Ala Romano

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 3

Appetizer:

Kale Dumplings

Pan-seared dumplings stuffed with vegetables and kale served over wild greens with a sesame wasabi dressing                                                                                  

Entrees:

Vegetable Lasagna

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

Chicken Kielbasa with Escarole

Boneless chicken breast sautéed with kielbasa sausage, escarole, tomatoes and mushrooms in a garlic parmesan white wine sauce, served over pasta    

Chicken Santa Fe

Boneless chicken breast sautéed with chorizo sausage, tomatoes, sweet corn, peppers and onions in a spicy garlic sherry wine sauce, served over rice pilaf     

Montréal Stockyard Steak

Angus Reserve beef stockyard sirloin char grilled with Montréal seasonings, topped with a portobello onion burgundy sauce and served with a twice baked potato  

Jerk Swordfish

Fresh swordfish grilled with jerk spices and topped with a mango citrus glaze, presented over asparagus spears and served with a side of herb rice  

Garlic Seafood

Jumbo shrimp, chopped clams, surimi crabmeat and fresh mussels’ sautéed with peppers and onions in a garlic white wine sauce, served over pasta

Scallops Alfredo Florentine

Sea Scallops sautéed with fresh spinach and sun dried tomatoes in a light Alfredo sauce, tossed with pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 2

Fall Harvest Mussels

Fresh mussels and clams pan seared with bacon, fresh spinach, zucchini, yellow squash, tomatoes, garlic and onions in a sherry pan sauce, presented over pasta and served with garlic crostini

Chicken Cranberry Salad

Boneless char grilled chicken breast presented over fresh baby spinach with dried cranberries, toasted pecans, red onions and feta cheese, served with a cranberry balsamic dressing

Roasted Red Pepper Chicken

Boneless chicken breast sautéed with fresh spinach, mushrooms and garlic in a roasted red pepper cream sauce, served over pasta and finished with asiago cheese   

 Montréal Stockyard Steak

Angus Reserve beef stockyard sirloin char grilled with Montréal seasonings, presented over a bed of caramelized onions and finished with a balsamic glaze, served with asparagus spears and a twice baked potato  

Mango Swordfish

Fresh swordfish filet seasoned and pan seared, topped with fresh mango pineapple chutney and served over wild rice

Asian Lime Shrimp

Jumbo shrimp broiled in citrus butter and served over Asian slaw with vegetable kale dumplings and a wasabi citrus sauce

Scallops Creole

Sea Scallops pan seared in a tomato Creole sauce presented over rice pilaf and served with a chorizo maque choux (traditional Southern Louisiana corn stew)

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features October 1

Lemon Sherry Mussels

Fresh mussels, shrimp and clams in a sherry lemon pan sauce with artichoke hearts, fresh spinach, olives and onions served over pasta and finished with asiago and parmesan cheese

Rosemary Parmesan Chicken

Boneless chicken breast pan seared with a parmesan herb crust, finished with a rosemary cream sauce and presented over wild rice with asparagus spears

Wasabi Citrus Chicken

Boneless chicken breast battered and pan fried tossed in a wasabi citrus glaze and presented over rice pilaf, served with vegetable kale dumplings and finished with sesame seeds 

Stockyard Steak Pesto

Angus Reserve beef stockyard sirloin seasoned and char grilled to order, presented over bruschetta, finished with a sun dried tomato pesto aioli and served with parmesan herb mashed potatoes

Blackened Swordfish

Fresh swordfish dusted with Cajun spices and blackened, presented with wild rice and a chorizo maque choux (traditional Southern Louisiana corn stew)

Roasted Red Pepper Shrimp

Jumbo shrimp sautéed with broccoli in a roasted red pepper Alfredo sauce, served over pasta     

Harvest Sea Scallops

Sea Scallops pan seared with asparagus, Brussels sprouts, zucchini squash, cauliflower, peppers and onions in a white wine pan sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter