Dinner Features for Tuesday March 18th

Appetizer:

Crab Cakes

Pan fried crab cakes served over wild greens with chipotle sauce

Entrees:

Grilled Stockyard Sirloin

Stockyard sirloin steak char grilled to perfection, served with seared portobello mushrooms and a side of basil parmesan mashed potatoes  

Rosemary Scallops

Dry packed deep sea scallops broiled in a rosemary herb butter served with rice pilaf and balsamic glazed brussel sprouts

Shrimp Ranchero

Black tiger jumbo shrimp sautéed with tomatoes, peppers and onions in a spicy ranchero sauce, served over rice and finished with cheddar cheese, tortilla chips and sour cream  

Lemon Garlic Tilapia

Fresh tilapia filet pan seared with carrots and brussel sprouts in a lemon garlic sauce, served over rice pilaf and dusted with asiago cheese

Chicken and Broccoli Alfredo

Boneless chicken breast sautéed with fresh broccoli and sun dried tomatoes tossed in a light pesto Alfredo sauce and served with pasta

Chicken Alaska

Boneless chicken breast stuffed with crabmeat and sautéed in a garlic sherry sauce, presented over asparagus spears and topped with hollandaise, served with basil parmesan mashed potatoes  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday March 15th

Try our Irish coffee

Jine’s fresh ground coffee blended with O’Mara’s Irish country cream

Corned Beef & Cabbage

Traditionally prepared corned beef served with carrots, potatoes and cabbage topped with rich broth                                                                                                                                                   

Bangers & Mash

Irish “bangers” sausages over mashed potatoes with baked beans and soda bread

Garlic Herb Medallions

Twin 3 ounce beef sirloin medallions char grilled with garlic and rosemary served with a twice baked potato and spinach sautéed with sun dried tomatoes

Pan Seared Tilapia

Fresh tilapia filet pan seared and layered with artichokes hearts and spinach, topped with a lemon cream sauce and served with wild rice

Balsamic Grilled Stockyard

Beef Stockyard Sirloin char grilled to perfection and topped with a balsamic glaze, served with roasted tomatoes and mashed potatoes

Scallops Mediterranean

Deep sea scallops pan seared with white wine and lemon, served over spinach and orzo pasta and topped with a cool tomato cucumber onion olive feta salad

Santa Fe Shrimp Salad

Black tiger jumbo shrimp pan seared with southwest spices and presented on romaine with cheddar cheese, avocadoes, red onions, pico de gallo, served with an avocado ranch dressing and finished with crispy tortilla strips

Chicken Piccata

Boneless chicken breast sautéed with mushrooms, capers, lemon and garlic in a lemon white wine sauce, tossed with pasta  

Chicken Dijon

Boneless chicken breast sautéed with mushrooms and onions in a Dijon onions sauce, served with asparagus spears and mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter 

Dinner Features for Friday March 14th

Steakhouse Stockyard

Steakhouse seasoned stockyard steak char grilled to order served on a bed of greens with onions, roasted red peppers, white cheddar, and black beans with avocado ranch sauce 

Scallops

Dry packed deep sea scallops pan seared, presented with roasted red pepper gazpacho and mashed potatoes

New Orleans Shrimp

Jumbo tiger shrimp sautéed with mushrooms, scallions and sweet peppers tossed with Creole hollandaise sauce over rice

Barnyard Combo

3 oz. char grilled sirloin medallion served with wild mushroom duxelle paired with jerk seasoned pan seared chicken served with wild rice and pineapple relish

Grilled Ahi

Citrus marinated sushi grade tuna steak char grilled presented with leek and chorizo sausage chutney presented with roasted brussel sprouts

Broiled Tilapia

Tilapia filet broiled in champagne with scallion butter served with asparagus spears and sautéed shiitake mushrooms

Herb Chicken

Boneless herb crusted chicken breast pan seared served with whole wheat pasta and Aegean tomato salad

Chicken Ranchero

Boneless chicken breast sautéed with peppers and onions tossed with pasta in a white cheddar cheese ranchero sauce topped with fried tortilla threads

Fish Fry

Breaded or beer battered haddock 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday March 11th

Appetizer:

Saganaki

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

Entrees:

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Balsamic Beef Medallions

Twin 3 ounce beef sirloin medallions char grilled to order, topped with caramelized onions and balsamic glaze accompanied by rosemary asiago mashed potatoes

Shrimp Gazpacho

Black tiger jumbo shrimp grilled and served over cool roasted red pepper and garlic gazpacho, served with a cucumber tomato salad

Herb Ahi

Ahi tuna steak encrusted with herbs and pan seared with a dash of fresh lemon atop served with sautéed kale, tomatoes and portobello mushrooms, with wild rice

Chicken Alfredo

Boneless chicken breast sauteed with broccoli and mushrooms in a garlic parmesan cream sauce, tossed with pasta 

Chicken Stir Fry

Boneless chicken breast pan seared with garlic, mushrooms, onions, peas and carrots in a ginger soy chili sauce, served over egg fried rice

Pancetta Scallops

Dry packed deep sea scallops pan seared with pancetta and brussel sprouts in a sherry pan sauce, served over mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Monday March 10th

Appetizer:

Saganaki

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

Entrees:

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Stockyard

10 oz. beef stockyard steak char grilled to order, served on a bed of creamed spinach with roasted red peppers and artichoke hearts accompanied by a twice baked potato 

Grilled Mahi Mahi

Grilled Mahi Mahi served over white rice topped with tropical salsa

Shrimp Stir Fry

Black tiger jumbo shrimp pan seared with shaved carrots, peas, onions, mushrooms and garlic in a ginger soy chili sauce served over egg fried rice

Herb Ahi

Ahi tuna steak encrusted with herbs and pan seared with a dash of fresh lemon atop served with sautéed kale, tomatoes and portobello mushrooms and wild rice

Chicken French

Boneless chicken breast battered with egg, garlic and parmesan pan seared in a sherry lemon butter sauce served with pasta and fresh spinach 

Tuscan Chicken

Boneless chicken breast pan seared with tomatoes, caramelized onions, capers and olives, served over mashed potatoes with fresh basil bruschetta and balsamic glaze drizzle 

Pesto Scallops

Dry packed deep sea scallops pan seared with artichoke hearts and portobello mushrooms in a pesto white wine pan sauce tossed in whole wheat pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Saturday March 8th

Appetizer:

Saganaki

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

Entrees:

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers 

Stuffed Stockyard

Oven roasted 10 oz. beef stockyard sirloin steak stuffed crab and asparagus, presented with sauce béarnaise and a twice baked potato

Cioppino

A classic hearty seafood stew with shrimp, clams, grouper, carrots and onions in a spicy tomato wine broth, served with rice pilaf and pesto bruschetta

Grilled Mahi Mahi

Fresh grilled mahi mahi filet presented over a fresh spinach salad with mushrooms and onions, topped with a citrus corn relish

Pancetta Shrimp

Black tiger jumbo shrimp sautéed with pancetta and balsamic portobello mushrooms tossed with whole wheat pasta in a Dijon wine sauce and finished with asiago cheese

Herb Crusted Ahi Tuna

Fresh ahi tuna steak pan seared with an herb crust and served with brussel sprouts, caramelized onions and Tuscan mashed potatoes

Italian Herb Chicken

Boneless chicken breast sautéed with asparagus, tomatoes, olives, garlic and fresh rosemary served over pasta in parmesan herb butter

Lemon Sherry Chicken

Boneless chicken breast sautéed with mushrooms, bell peppers and leeks tossed with pasta in a lemon sherry sauce

Jerk Scallops

Dry packed deep sea scallops sautéed with fresh pineapple, candied pecans, spinach and onions in a jerk butter sauce served with rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Wednesday March 5th

Appetizer:

Saganaki

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

Entrees:

Mahi Mahi Normandy

Fresh broiled mahi mahi filet topped with a creamy Normandy Florentine sauce and served with rice

Montreal Grilled Stockyard

Montréal seasoned Beef Stockyard sirloin steak char grilled to perfection, presented over fresh bruschetta and topped with balsamic seared portobello mushrooms, finished with herb butter and served with a twice baked potato

Citrus Pan Seared Scallops

Dry packed deep sea scallops pan seared with lemon and white wine, topped with a citrus roasted red pepper corn relish and served with rice

Pan Seared Grouper

Fresh grouper filet pan seared and topped with a fromage herb cream sauce, served over Tuscan mashed potatoes with asparagus spears   

Garden Medley Shrimp

Black tiger jumbo shrimp sautéed with zucchini, yellow squash, broccoli and red bell peppers in a garlic lemon sherry parmesan sauce, served over pasta and finished with asiago cheese 

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Chicken du Chef

Boneless chicken breast pan seared with pancetta ham, mushrooms, fresh spinach and onions in a light cream sauce, served over pasta

Chicken Rossa

Boneless chicken breast pan seared with tomatoes, mushrooms, artichoke hearts and kalamata olives in a garlic basil white wine marinara sauce, tossed with pasta and finished with asiago cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter