Dinner Features for Monday February 3rd

        Almond Crusted Mahi Mahi

Fresh almond panko crusted mahi mahi pan seared with mushrooms, onions, carrots and celery topped with fresh pineapple chutney and served with white rice

Seafood Cannelloni

A creamy seafood and spinach blend rolled in sheets of pasta and baked in marinara sauce, topped with mozzarella cheese, 4 per order 

Bistro Grilled Steak

Your choice of 1o ounce beef stockyard sirloin or a 14 ounce bone in Ribeye steak char grilled to order and topped with spinach and tomato with melted fresh mozzarella cheese, finished with a balsamic glaze and served with mashed potatoes

Apple Bacon Scallops

Dry packed deep sea scallops pan seared with apples, bacon and asparagus, tossed with pasta in a sherry pan sauce

Santa Fe Shrimp Salad

Black tiger jumbo shrimp pan seared with Mexican spices in a crispy tortilla crust served over romaine with cheddar cheese, red onions, black bean corn salsa and a homemade salsa ranch dressing  

Pecan Chicken

Boneless chicken breast pan seared with a pecan panko crust, topped with apple chutney and served with mashed potatoes and brussel sprouts   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Sunday February 2nd

Appetizer:

Halftime Dip

A creamy seafood dip blended with cream cheese, spinach and herbs, served warm with pita bread, carrots and celery for dipping 

Entrees:

Pan Seared Mahi Mahi

Fresh herb crusted mahi mahi pan seared with garlic, brussel sprouts and roasted red peppers, served with sautéed spinach and finished with a sherry pan sauce  

50 Yard Line Stockyard Sirloin

Blackened 1o ounce beef stockyard, served with wild rice and corn relish 

12^th Man Scallops

Dry packed deep sea scallops broiled in wine with apples and nutmeg, served with an apple chutney and rice pilaf 

Field Goal Shrimp

Black tiger jumbo shrimp pan seared with sweet red bell peppers and garlic in a parmesan wine sauce, served with mashed potatoes

Goal Line Chicken

Boneless chicken breast pan seared with bacon, fresh basil and mirepoix tossed with pasta in a spicy tomato sauce and finished with asiago cheese

Touch Down Chicken

Boneless chicken breast sautéed with wild mushrooms and tomatoes, baked with brie cheese and finished with a balsamic glaze , served over mashed potatoes 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday February 1st

Grilled Mahi Mahi

Fresh chef trimmed mahi mahi grilled and served with sautéed spinach and an olive roasted red pepper tapenade, presented over wild rice and finished with asiago 

Stuffed Stockyard Sirloin

1o ounce beef stockyard sirloin stuffed with spinach and tomato char grilled to order and served over mashed potatoes, finished with a balsamic drizzle  

Scallops Rustica

Dry packed deep sea scallops pan seared with sun dried tomatoes, caramelized onions and garlic in a white wine pan sauce, tossed with pasta and finished with a balsamic glaze and asiago cheese

Shrimp Scampi

Black tiger jumbo shrimp pan seared with chopped clams, scallions and garlic in a lemon white wine butter sauce, tossed with pasta  

Cioppino

A traditional hearty seafood stew with shrimp, clams and mahi mahi with basil, tomatoes, mushrooms and onions, served with a baguette crostini  

Apple Brie Chicken

Boneless chicken breast pan seared with a panko crust and topped with an apple chutney and melted brie cheese, served over mashed potatoes with asparagus

Chicken Texico Salad

Boneless chicken breast pan seared with a crispy tortilla crust served on a bed of romaine with cheddar cheese, black bean corn salsa, red onion and avocado with a homemade salsa ranch dressing

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Friday Dinner Features1/31

Entrees:

Stockyard Braciole                                                                  

10 oz. stockyard sirloin steak stuffed with spinach, tomatoes and herbs, pan seared and roasted to order, presented over mashed potatoes hunters mushroom sauce

Guinness BBQ Scallops  

Herb crusted dry packed deep sea scallops pan seared with tomatoes, sweet peppers and onions served over rice pilaf with Guinness BBQ sauce

Lemon Herb Mahi                

Fresh chef trimmed mahi mahi rubbed with lemon and fresh herb and char grilled served with apple walnut rice and balsamic glaze

Peppercorn Ahi     

Sushi grade tuna steak char grilled with a peppercorn crust, served with brussel sprouts and caramelized onion, finished with olive tapenade and kefalotyri cheese

Shrimp Primavera                          

Tiger shrimp sautéed with, mahi and chopped clams with a basil mirepoix tossed with pasta in chili pepper marinara finished with a dusting of asiago cheese 

Brussel Sprout Chicken                  

Boneless chicken breast sautéed with brussel sprouts, bacon and onions tossed with pasta in garlic butter sauce finished with asiago cheese

Dijon Chicken                 

Boneless chicken breast pan seared with zucchini and artichoke hearts, served over asparagus spears with a Dijon cream sauce

Fish Fry         

Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

January 30 Dinner Features

Appetizer:                                     

Saganaki                                                                                                                                                                                

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

Entrees:

Grilled Beef Stockyard                                                      

Seasoned and grilled 10oz beef Stockyard presented with Chablis steamed spinach, tomato and asiago cheese, with a twice baked potato.

Garlic Butter Sea Scallops                                                    

Sautéed sea scallops with mushrooms, sprouts and pasta, tossed in a garlic butter sauce, topped with scallions.

Caribbean Tiger Shrimp                                                                   

Black Tiger jumbo shrimp pan seared with pineapple, onions and roasted red peppers over rice pilaf, with a lime-tomato sauce.

Panko Crusted Ahi Tuna                                                                        

Pan seared panko crusted 6 oz. sushi grade tuna steak served with a blend of peppers, onions

and carrots, over white rice with a tomato-chili sauce.

Guinness BBQ Chicken                                                                     

Sautéed chicken breast with braised cabbage, apples, sweet peppers and mashed potatoes, served with a Guinness BBQ sauce.  

Asparagus Brie Chicken                                                             

Grilled chicken breast, brie cheese, fresh asparagus spears wrapped with bacon, presented with

rice pilaf and a French onion reduction.

Fresh Broiled Haddock                                                                   

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday January 29th

Appetizer:

Saganaki

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

Entrees:

Beef ala Bourguignonne

Beef tenderloin tips pan seared with mushrooms in a rich red wine gravy, served with mashed potatoes

Shishkabob

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

Lemon Scallops

Dry packed deep sea scallops pan seared with lemon, fresh spinach, mushrooms, artichokes and garlic in a white wine pan sauce, tossed with whole wheat pasta and finished with asiago cheese 

Firecracker Shrimp

Black Tiger jumbo shrimp pan seared in a panko crust with fresh pineapple, roasted red peppers and onions tossed in a sweet and spicy chili sauce, served over rice

Thai Peanut Ahi Tuna

6 oz. sushi grade tuna steak pan seared with carrots, peppers and onions in a Thai peanut sauce, served with white rice 

Chicken Enchiladas

Boneless chicken breast pan seared with Mexican seasonings, tomatoes, peppers and onions, wrapped in a flour tortilla and baked with cheddar cheese and mole sauce, served with dirty rice and finished with avocado ranch and sour cream

Chicken Cordon Bleu

Boneless chicken breast pan seared in a panko crust topped with melted Swiss cheese and sliced ham, finished with a Dijon white wine cream sauce and served with asparagus and mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for Sunday January 26th

Appetizer:

Saganaki

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

Entrees:

Baked Salmon

Fresh, chef trimmed salmon filet pan seared and baked to perfection, served with potato pancake and apple chutney

Stockyard Mole

1o ounce beef stockyard seasoned and char grilled, presented with black bean and tomato wild rice and sauce mole

Firecracker Scallops

Dry packed deep sea scallops pan seared with bacon, apples and portobello mushrooms, tossed with pasta in a horseradish cream sauce finished with asiago cheese

Fusion Shrimp

Black tiger jumbo shrimp sautéed with almond roasted brussel sprouts and served over rice pilaf with tahini yogurt sauce  

Thai Ahi

6 oz. sushi grade  ahi tuna steak grilled to order presented with a sautéed vegetable medley and Thai peanut sauce

Herb Chicken

Boneless chicken breast pan seared with an herb crust topped with brie cheese and spicy onion tomato jam with a side of asparagus spears

Basil & Sweet Pepper Chicken

Boneless chicken breast sautéed with basil and sweet peppers tossed with whole wheat pasta in a Dijon cream sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter