Dinner Menu — Served
Monday through Saturday, 4 pm to 9 pm
Cold Appetizers
Jumbo Shrimp Cocktail
Four large shrimp served with a house made cocktail sauce.
Clams on the Half Shell
Bring the sweet flavor of the sea to your table. A half dozen, freshly shucked clams
paired with our zesty, house-made cocktail sauce.
Oysters on the Half Shell
A half dozen, freshly shucked New England oysters served with our zesty,
house-
made cocktail sauce.
Smoked Norwegian Salmon
The freshest salmon. Garnished with our own accents of capers,
red onions
on a bed of greens, served with black rye bread.
Tuna Tartare
Ahi Tuna (Sushi Grade). Garnished with a sweet tomato jam and olive tapenade
to make a most flavorable impression.
Hot Appetizers
Mushrooms Stuffed with Crabmeat
Three large, local mushroom caps with a tasty mixture of lump crabmeat.
Baked Clams Casino
Our rendition of a favorite Northeast appetizer. Six tender clams topped
with bacon and Monterey Jack cheese. Served with drawn butter.
Fried Calamari
Fresh, tender calamari is lightly breaded, then fried until golden crisp.
Presented
with our own marinara sauce for a nice, fiery finish.
A Stockyard Steakhouse Signature
Pan Seared Diver Scallops
Three sweet diver scallops are pan seared, topped with proscuitto
and garnished
with apricot chutney.
Won Tons
House made crispy won tons filled with a delicate mixture of crabmeat
and Asian style beef. Served with an Asian style dipping sauce.
Soups
Philadelphia-Style Snapper Soup
With the aroma of cloves and spices, our famous Snapper Soup will turn your
first course into a holiday. This wonderful soup features snapper turtle meat
in a thick and rich seasoned tomato base, and is finished with sherry wine. A menu
mainstay since 1952, the original, hand-written recipe is kept in our safe.
A Stockyard Steakhouse Signature
French Onion Soup Au Gratin
Our sumptuous version of this marvelous French country dish rivals any French
restaurant. Sweet, gently sautéed onions are nestled with house-made croutons
in a delicate broth, then covered by a trio of cheeses. A perfect appetizer. A
Stockyard Steakhouse Signature
Soup of the Day
Ask your server for today’s soup preparation.
Salads
Spinach Salad
Baby spinach, Point Raise Bleu Cheese, cranberries, toasted pecans
in an
Italian vinaigrette.
Caesar Salad
Refreshing blend of romaine lettuce, wonderful croutons
and our own distinctive Caesar dressing.
Greek Salad
Seasonal greens in a red wine vinaigrette garnished with marinated anchovies,
feta and kalamata olives.
All Entrees otherwise include our Steak House Salad.
Our Signature Steaks and Chops
The Filet Mignon
Due to its exceptional melt-in-your mouth texture, the Filet Mignon is one
of our perennial menu stars. A ten-ounce Filet Mignon, flame broiled
to your desired temperature and served over a demi-glace reduction.
The Petitie Filet Mignon
A seven-ounce petite Filet Mignon, flame broiled to your desired temperature
and served over demi-glace reduction.
The Petite Filet and Jumbo Lump Crabmeat Cake
Best of both worlds – a seven-ounce petite Filet Mignon and fresh
Maryland Jumbo Lump Crabmeat Cake.
The Prime Sirloin Strip
A robust, fourteen-ounce USDA Prime Sirloin Strip Steak is flame broiled to your specifications and served au jus. Perhaps the most luscious, flavorful steak.
The Porterhouse
Cut from the sirloin end of the short loin, a Porterhouse Steak contains meat
from both the strip loin and tenderloin. Our twenty-four ounce Certified Angus Beef Porterhouse Steak is a steak lover’s dream.
The Delmonico
The Delmonico Steak (also known as a Rib Eye Steak) is cut from the eye
of the rib. A Certified Angus Beef Delmonico Steak is flame broiled to your
specifications and served au jus.
The Prime Rib
The finest Certified Angus beef, roasted daily, served with au jus.
The Prime Lamb Chops
Two flavorful, double cut loin lamb chops flame broiled to your desired temperature.
A fresh, mint jelly is the cool classic accompaniment.
The Tenderloin Tips
Tenderloin tips served in a wild mushroom and red-wine demi-glace reduction.
Penne Pasta
Penne tossed with sun dried tomatoes, garlic, kalamata olives, spinach
and feta cheese with virgin olive oil.
Seafood
Broiled Maryland Crab Cakes
Two Maryland jumbo lump crabmeat cakes broiled to perfection.
Served upon red potato, bacon and leek hash and finished with a sweet
and spicy tomato broth.
A Stockyard Steak House Signature
Baked Jumbo Shrimp Stuffed with Lump Crabmeat
Three jumbo shrimp topped with our special blend of lump crabmeat and seasonings,
baked until golden brown.
A Stockyard Steak House Signature
Broiled Fresh Filet of Salmon
Filet of Salmon broiled to perfection, served with chardonnay sauce.
Baked Salmon Stuffed with Lump Crabmeat
Salmon filled with our special blend of jumbo lump crabmeat
and seasonings.
Seafood Mediterranean
Shrimp, Scallops and crabmeat in a Mediterranean marinade, topped
with feta cheese and cherry tomatoes and baked to perfection.
Crabmeat Au Gratin
An artful blend of jumbo lump crabmeat and seasonings, delicate light cream
sauce topped with grated parmesan cheese and baked.
A Stockyard Steakhouse Signature.
Fresh Catch of Day
Pan seared and chef’s special preparation of day.
Broiled Lobster Tails
Twin six-ounce South African lobster tails, broiled to perfection,
served with drawn butter.
Shellfish Mixed Grille
Six-ounce South African lobster tail, stuffed shrimp with crabmeat,
petite crabmeat au gratin, clams casino and scallops.
A Stockyard Steakhouse Signature
Surf ‘N Turf Combinations
Add one of the following two seafood items to your Signature Steak or Chop:
Lobster Tail - A 6 oz. South African lobster tail
One Jumbo Lump Crabmeat Cake
Poultry
Baked Chicken Picatta
Boneless Breast of Chicken lightly seasoned and finished
with lemon,
capers, and a delicate white wine sauce.
Roast Long Island Duckling
Honey glazed to perfection served with a delicate orange sauce and two-grain rice.
Chef’s Specials Announced Daily
All Main Courses will be complemented with our house salad,
potato or rice and fresh vegetable of the day.
A La Carte Sides
To further complement your dinner we also offer
the following:
