Dinner Features for March 7th

Angus Reserve Bone in Ribeye Steak

Perfectly marbled 16 ounce Angus Reserve Ribeye steak seasoned and char grilled to perfection, served with roasted garlic mashed potatoes  

Mixed Grille

A 3 ounce beef sirloin medallion char grilled to order paired with a petite grilled swordfish filet topped with a rosemary citrus hollandaise sauce, served with asparagus and a twice baked potato  

Scallops French

Dry packed deep sea scallops dipped in an egg batter and sautéed in a lemon sherry wine sauce, served with asparagus spears 

Sriracha Thai Tiger Shrimp

Jumbo shrimp sautéed in a Thai peanut sauce finished with sriracha and lime, served over white rice  

Orange Ginger Salmon and Shrimp

Pan seared petite salmon filet paired with a char grilled shrimp skewer topped with an orange ginger sauce, served over rice pilaf with broccoli 

Spinach and Artichoke Chicken

Boneless chicken breast sautéed with spinach and artichokes served in a creamy asiago sauce over pasta  

Herb Crusted Brie Chicken

Boneless herb crusted chicken pan seared with an herb crust, topped with melted Brie cheese and caramelized apples and onions, served with sautéed spinach and roasted potatoes  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 4th

Char Grilled Sirloin Provençal

Twin 3 ounce beef sirloin medallions seasoned and char grilled to order, topped with mushrooms, olives and tomatoes sautéed in a garlic white wine sauce, presented over garlic bread and dusted with asiago cheese, served with a twice baked potato   

Fresh Broiled Mahi

Fresh broiled Mahi Mahi filet topped with a tomato caper tapenade and served over asparagus spears with a side of rice pilaf    

Scallops Sherry Asiago

Fresh dry packed deep sea scallops broiled in sherry, garlic and lemon with zucchini, tomatoes and mushrooms topped with melted asiago cheese and served with a side of rice pilaf    

Shrimp Ala Romano

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

Chicken Florentine

Boneless chicken breast sautéed with fresh spinach, mushrooms, apples and artichoke hearts in a sherry cream sauce, scallions served over pasta  

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, presented over oven roasted balsamic garden vegetables and served with a roasted red pepper rosemary cream sauce and a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 3rd

Char Grilled Sirloin Medallions

Twin 3 ounce beef sirloin medallions char grilled to order and topped with a Marsala onion glaze, presented over bruschetta and served with a twice baked potato  

 

Herb Crust Mahi Mahi

Fresh Mahi Mahi filet pan seared with an herb crust, presented over oven roasted balsamic garden vegetables and finished with a burgundy cranberry glaze, served with a side of rice pilaf   

Scallops Italian

Dry packed deep sea scallops sautéed with eggplant, mushrooms, tomatoes, peppers and onions in a fresh basil garlic white wine marinara sauce, served over pasta and finished with asiago cheese   

Park Ave Pasta with Shrimp

Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts, broccoli, sun dried tomatoes, olives and fresh spinach served over pasta in a garlic white wine sauce, finished with asiago cheese       

Chicken Soliel

Boneless chicken breast sautéed with oranges, artichoke hearts, sun dried tomatoes and scallions in a fresh rosemary white wine sauce, served with rice pilaf   

Brandy Apple Chicken

Boneless chicken breast sautéed with apples, artichoke hearts, almonds and scallions in a brandy cream sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for March 1st

Char Grilled Delmonico

Perfectly marbled 12oz. Delmonico steak house seasoned and char grilled to perfection presented with a sauté of caramelized onion, bacon and jalapenos served with a twice baked potato   

Curry Crust Ahi

Sushi grade tuna steak pan seared to order with a spicy curry crust, carrots and mushrooms served with rice pilaf and sriracha hot sauce  

Scallops Florentine

Dry packed deep sea scallops pan seared with mirepoix, garlic and spinach tossed with pasta in a lemon cream sauce finished with asiago cheese 

Shrimp Carbonara

Jumbo shrimp sautéed with bacon and peas tossed with pasta in a creamy alfredo sauce topped with a sunny side up egg 

Chicken Napoleon

Boneless herb crusted chicken breast layered with brie cheese, asparagus and roasted red pepper, finished with a drizzle of burgundy balsamic glaze  

New World Chicken

Boneless chicken breast sautéed with herb stuffing, apples and a cranberry balsamic reduction    

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

 

Dinner Features for February 28th

Char Grilled Delmonico

Perfectly marbled 12oz. Delmonico steak char grilled to perfection, topped with garlic butter and served with grilled asparagus spears and a twice baked potato

Red Snapper Florentine

Red snapper filet pan seared in sherry wine and garlic butter, served over sautéed spinach with rice pilaf

Panko Crusted Scallops

Dry packed deep sea scallops pan seared with a panko crust, served over pasta in a white wine garlic herb pan sauce with asparagus and finished with balsamic glaze

Bacon Brie Stockyard

10 oz. beef stockyard sirloin steak char grilled to perfection, topped with caramelized onions, double smoked bacon and brie cheese, served with asparagus spears and mashed potatoes

Sriracha Shrimp

Jumbo shrimp pan seared and tossed in a sriracha cream sauce, topped with avocado and served with broccoli and rice pilaf

Guinness ® Barbeque Chicken

Twin boneless chicken breasts char grilled and topped with Guinness barbeque sauce and onion straws, served with bacon cheddar mashed potatoes

Seafood Arrabiata

A blend of shrimp, salmon and white fish (mahi mahi, sword and monk fish) sautéed in a spicy white wine tomato sauce presented over pasta and finished with asiago cheese, served with garlic bread

Herb Crusted Chicken

Boneless chicken breast pan seared in an herb crust, served over herb stuffing and finished with a balsamic cranberry reduction  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for February 25th

Braised Short Ribs Jardinière

Seasoned braised beef short ribs with a burgundy wine sauce, infused with carrots, onions, celery and tomatoes, served with mashed potatoes  

Broiled Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with spinach, apples and asiago, presented over asparagus spears and served with a side of potato pancakes  

Shrimp du Chef

Jumbo shrimp sautéed with portobello mushrooms, fresh spinach and sun dried tomatoes in a rosemary cream sauce, served over pasta     

Buttermilk Battered Fried Chicken

Boneless chicken breast battered with buttermilk and seasoned flour deep fried and served with black bean salsa and broccoli cheddar rice

Chicken Chorizo Alfredo

Boneless chicken breast sautéed with chorizo sausage, mushrooms, zucchini and onions in a light Alfredo sauce, tossed with pasta  

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Mediterranean Scallops

Dry packed deep sea scallops sautéed with mushrooms, spinach, tomatoes, peppers, onions and kalamata olives in a garlic oregano wine sauce, served over pasta and finished with feta cheese

Dinner Features for February 24th

Grilled Italian Sirloin Medallions

Twin 3 oz. beef sirloin medallions char grilled with Italian seasonings, topped with tomatoes, fresh basil and asiago cheese, served over mushroom Madeira sauce with a stuffed baked potato 

Scallops Angelina

Dry packed deep sea scallops broiled with tomatoes, garlic and lemon in Marsala wine sauce topped with melted mozzarella cheese served with rice pilaf 

Shrimp Portobello

Jumbo shrimp sautéed with portobello mushrooms and sun dried tomatoes in a garlic sherry demi glace, served with a side of rice pilaf 

Broiled Stuffed Mahi Mahi

Fresh broiled mahi mahi filet with an apple spinach stuffing, topped with a rosemary cream sauce and presented over asparagus spears with rice pilaf                                                                                                                                                                                  

Chicken Scampi

Boneless chicken breast sautéed with mushrooms, fresh spinach and onions in a garlic lemon sherry wine sauce served over pasta                                                                                                                                                                                                                                                                                                  

Chicken Vienna

Boneless sautéed chicken breast with sliced baked ham and mushrooms in a garlic sherry cranberry glaze, served with a side of potato pancakes and sour cream  

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter