Dinner Features for Monday February 18th

Appetizers:

Saganaki                                                                                                                                                                                                                                                                                                         

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Almond Crusted Mahi Mahi                                              

Fresh, almond encrusted Mahi Mahi filet pan seared, presented with sautéed spinach and mushrooms topped with a honey lemon cream sauce

Bistro Grilled Sirloin Medallions                                                                                                                                       

Twin 3 ounce beef sirloin medallions char grilled to your satisfaction and topped with melted goat cheese and a red wine balsamic glaze, served with mashed potatoes and asparagus spears

Scallops du Chef                    

Dry packed deep sea scallops pan seared with garlic, artichoke hearts, tomatoes and spinach in a white wine lemon sauce tossed with pasta, finished with asiago cheese

Southwestern Shrimp                                         

Black tiger jumbo shrimp char grilled, served on a bed of sautéed peppers, mushrooms and black bean corn salsa over rice pilaf with lime sour cream

Herb Crusted Chicken                 

Boneless herb Panko breaded chicken breast pan seared with mushrooms and asparagus, topped with a bleu cheese tomato sauce

Fresh Broiled Haddock                                     

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features Friday February 15th

Steak di Sicily                                       Twin 3 0z. Sirloin Medallions-  or   10 oz. Stockyard Sirloin-             

Choice of beef sirloin seasoned and char grilled to perfection, served with wild mushroom duxelle and goat cheese, served with mashed potatoes in a malbec balsamic glaze

Grilled Mahi Mahi                                                                                                                      

Fresh, chef trimmed Mahi Mahi filet char grilled to order, presented over rice pilaf with spicy pickled onions

   

Southwest Scallops                                                                  

Dry packed deep sea scallops sautéed with black beans, sweet peppers, corn and garlic tossed with pasta in a Cajun wine sauce

Pan Seared Ahi                                                                                                                                     

6oz. herb crusted ahi tuna steak pan seared with apples and walnuts, presented over asparagus spears with a tomato cream sauce

Moroccan Shrimp                                                                             

Jumbo seasoned shrimp sautéed with carrots, tomatoes, onions and peas served over rice pilaf and a curried honey pan sauce

                

Chicken Asiago                             

Boneless chicken breast sautéed with mushrooms, yellow squash, basil and prosciutto served in a butter sauce with pan fried potatoes

Fresh Broiled Haddock                                                                                                                                                 

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                       

Breaded or beer battered haddock

Dinner Features for Thursday February 14th

Dinner Features for Thursday February 14^th    

Appetizers:

Saganaki                                                                                                                                                                                                                                                                                                     

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Stockyard Amore                                              

10 oz. stockyard sirloin steak char grilled to perfection, presented with caramelized onions and blue cheese au Poivre and mashed potatoes

Surf & Turf                                                                  

Twin 3 oz, sirloin medallions char grilled, served atop a wild mushroom duxelle, paired with a lemon rosemary broiled shrimp skewer and a twice baked potato

Scallops ala Orange                    

Dry packed deep sea scallops pan seared with prosciutto and scallions, presented over spinach aglio olio with a Grand Marnier sage reduction and goat cheese

Aphrodite’s Shrimp                                         

Black tiger jumbo shrimp sautéed with spinach, olives, garlic and tomatoes tossed with pasta in a chardonnay butter sauce with Kefalotiri cheese

Arrow’s Ahi                                                                  

Marinated and grilled 6oz. tuna steak, presented with crispy risotto balls and a balsamic burgundy reduction

Stuffed Chicken                               

Chicken breast stuffed with artichoke hearts and sun dried tomatoes baked and served over rice pilaf with a spicy tomato crème and rice pilaf

Cupid’s Chicken                

Boneless herb crusted chicken breast sautéed with sweet peas, carrots and tomatoes, tossed with pasta in a pecan butter sauce with a dusting of asiago cheese