Dinner Menu — Served Tuesday through Saturday, 4:30 pm to 9:30 pm. Please note, our menu can change and the following is only meant as an example of our pricing and selection.

Cold Appetizers

Shrimp Cocktail Martini
Jumbo Shrimp cocktail served tall with vodka Old Bay Cocktail sauce. 12.00

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. 7.50

Bluepoint Oysters
A half dozen, freshly shucked Bluepoint (Long Island Sound) served
with our zesty, house-made cocktail sauce. 14.00

Bruschetta
Grilled flatbread, fresh tomato and basil, Balsamic vinaigrette. 8.00

Hot Appetizers

Mushrooms Stuffed with Crabmeat
Three large, local mushroom caps with a tasty mixture of lump crabmeat. 10.00

Baked Clams Casino
Our rendition of a favorite Northeast appetizer. Six tender clams topped
with bacon and Monterey Jack cheese. Served with drawn butter. 11.00

Golden Calamari
Fresh, tender calamari is lightly breaded, then fried until golden crisp.
Presented with our own roasted tomato marinara sauce for a nice, fiery finish. 9.00
A Stockyard Steakhouse Signature

Scallops Wrapped With Bacon
Diver Scallops served with apricot chutney. 10.00

Sea Scallops
Pan seared sea scallops, chili glaze, sweet potato hash. 12.00

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. 7.50
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. 7.00
A Stockyard Steakhouse Signature

Soup of the Day
Ask your server for today’s soup preparation. 6.00

Salads

House Salad
Mixed greens, Balsamic Vinaigrette, Bleu Cheese, Ranch, Zinfandel
Included with entrée

Poached Pear and Goat Cheese Salad
Mixed greens, poached pear, goat cheese and candied pecans,
Balsamic vinaigrette. 5.50 / 12.00

Caesar Salad
Refreshing blend of romaine lettuce, wonderful croutons and our
own distinctive Caesar dressing. 4.00

Iceberg Wedge
Whole Crisp Iceberg and Crumbled Blue Cheese Smoked Bacon Dressing. 5.25


All Main Courses will be complemented with our house salad, potato or rice and fresh vegetable of the day.

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 with a Pinot Noir reduction. 36.00

The Petitie Filet Mignon
A seven-ounce petite Filet Mignon, flame broiled to your desired temperature
and served with a Pinot Noir reduction. 32.00

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. 39.00

The New York Strip
A robust, fourteen-ounce USDA Prime Sirloin Strip Steak is flame broiled
to your specifications and served with demi-glace, topped with gorgonzola. 32.00

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 with demi glace. 33.00

The Prime Rib
The finest Certified Angus beef, roasted daily, served with au jus. 34.00

The Petite Prime Rib
29.00

The Tenderloin Tips
Tenderloin beef tips served in a wild mushroom and red-wine demi-glace
reduction on a bed of fettucini. 23.00

The Pork Chop
The Porterhouse of Pork grilled to your liking and served with spiced braised cabbage,
garlic mashed potatoes, port wine reduction. 25.00

The Juicy Sirloin
Eight-ounce thick juicy Sirloin — flavorful cut, flame broiled
to your desired temperature. Pinot Noir reduction. 24.00


*Add sauteed onions or mushrooms 3.50 • Onion rings 5.00

*Make your steak or chop the best of both worlds add our
colossal lump crabmeat cake. 9.00

All Steaks and Chops are cut in-house

Seafood

Colossal Maryland Crab Cakes
Two jumbo lump crab cakes broiled to perfection, shitake mushroom
pea risotto and our special house mustard sauce. 31.00
A Stockyard Steak House Signature

Chilean Sea Bass
Pan seared Chilean Sea Bass, encrusted with pine nuts and fresh herbs,
in a saffron buerre blanc sauce with shitake mushroom pea risotto. 32.00

Crabmeat Au Gratin
An artful blend of jumbo lump crabmeat and seasonings, delicate light
cream sauce topped with grated parmesan cheese and baked. 29.00
A Stockyard Steakhouse Signature.

Norwegian Salmon
Seared Norwegian Salmon, two grain rice, lemon basil sauce 25.00

Shellfish Mixed Grille
Six-ounce South African lobster tail, stuffed shrimp with crabmeat,
petite crabmeat au gratin, clams casino and scallops. 44.00
A Stockyard Steakhouse Signature

Twin Lobster Tails
Two  six-ounce South African lobster tails, broiled to perfection,
served with drawn butter. 45.00

Mediterranean Pasta
Penne tossed with sun dried tomatoes, garlic, kalamata olives,
spinach, feta cheese with extra virgin olive oil or marinara sauce. 22.00

Surf ‘N Turf Combinations
A five-ounce South African Lobster Tail with drawn butter and
Petite Filet Mignon 45.00

Poultry

Chicken Savannah
Boneless breast of chicken with creamy herb marinade, lightly breaded
and baked. 22.00

Roast Long Island Duckling
Honey glazed to perfection served with a delicate orange sauce and two grain rice. 28.00

A La Carte Sides

To further complement your dinner we also offer the following:

Risotto (Chef’s preparation)

Crisp House Onion Rings

Roasted Seasonal Mushrooms

Sautéed Onions

Creamed Spinach


Consuming raw or undercooked animal products may increase your risk
of food-borne illness if you have certain medical conditions.