Tuesday – Friday
11:30 am to 2:30 pm

Tuesday – Saturday
4:30 pm to 9:30 pm

Sunday & Monday

* Happy Hour Fri. 5-7
with complimentary
hors d’oeuvres


Business casual

Lite fare menu available
in the bar

Children's menu



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.

Shrimp Cocktail Martini
Jumbo shrimp cocktail served tall with zesty cocktail sauce. 15.00

Clams on the Half Shell
A half-dozen freshly shucked clams with our zesty house-made cocktail sauce. 9.00

Bluepoint Oysters

A half-dozen freshly shucked Bluepoint (Long Island Sound) oysters, house-made
cocktail sauce 15.00

Grilled flatbread, fresh tomato and basil, balsamic vinaigrette. 8.50

Baked Clams Casino
OSix tender clams topped with bacon and Monterey Jack cheese, drawn butter. 11.00

Golden Calamari
Flash-fried calamari served with roasted tomato marinara sauce. 12.00

Scallops Wrapped With Bacon
Diver scallops served with apricot chutney. 12.00

Mushrooms Stuffed with Crabmeat
Three large, local mushroom caps with a tasty mixture of lump crabmeat. 12.50

Sea Scallops
Pan-seared sea scallops, fettuccini, fresh tomato and basil. 14.00

Our Famous Snapper Soup
Our famous snapper soup, a mainstay since 1952. 9.00
A Stockyard Steakhouse Signature

Baked French Onion Soup
Sweet, gently sautéed onions are nestled in a delicate broth,
covered with a trio of cheeses. 8.00
A Stockyard Steakhouse Signature

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

House Salad
MMixed greens, choice of Balsamic Vinaigrette, Bleu Cheese, Ranch, Zinfandel dressing
Included with entrée

Caesar Salad
Crisp Romaine lettuce tossed with our Caesar salad dressing. 5.00

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

The Wedge
Iceberg lettuce topped with crumbled gorgonzola, warm bacon vinaigrette. 5.75

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

The Filet Mignon
A nine-ounce Filet Mignon, flame-broiled to your desired temperature,
Pinot Noir demi glace. 42.00

The Petite Filet Mignon
A seven-ounce petite Filet Mignon. 36.00

Petite Filet Mignon And Jumbo Lump Crabmeat Cake
Best of both worlds — a seven-ounce Petite Filet Mignon served with our famous
Colossal Lump Crabmeat cake. 43.00

The Prime New York Strip
A robust, fourteen-ounce USDA Prime New York Strip Steak, flame-broiled to your
desired temperature, demi glace, topped with Gorgonzola. 34.00

The Prime Rib
House specialty, sixteen-ounce, the finest Black Angus Beef roasted daily, au jus. 38.00

The Petite Prime Rib

The Tenderloin Beef Tips
Tenderloin tips in a wild mushroom and red wine demi glace reduction,
served over fettuccini 28.00

The French Rib Pork Chop
Double-cut pork chop grilled to your liking, sweet port demi glace. 29.00

*Add sauteed onions or mushrooms 5.00 • Onion rings 6.00

*Make your steak or chop the best of both worlds. Add our
colossal lump crabmeat cake. 10.00

All Steaks and Chops are cut in-house

Colossal Maryland Crab Cakes
Two colossal lump crab cakes broiled to perfection, shiitake mushroom pea risotto
and our special house mustard sauce. 33.00
A Stockyard Steak House Signature

Chilean Sea Bass
Pan-seared Chilean sea bass, encrusted with pine nuts and fresh herbs,
shiitake mushroom pea risotto, saffron buerre blanc sauce. 37.00

Crabmeat Au Gratin
An artful blend of jumbo lump crabmeat and seasonings, delicate light cream sauce,
topped with grated parmesan cheese and baked 32.00
A Stockyard Steakhouse Signature.

Norwegian Salmon
Seared wild Norwegian salmon, two-grain rice, Chardonnay sauce. 28.00

Twin Lobster Tails
Two five-ounce South African lobster tails, broiled to perfection,
served with drawn butter. 49.00

Surf ‘N Turf
A five-ounce South African lobster tail with drawn butter
and Petite Filet Mignon 47.00

Mediterranean Pasta
Penne tossed with sun-dried tomatoes, garlic, kalamata olives, spinach and
feta cheese with extra-virgin olive oil or marinara sauce. 23.00

Chicken Savannah
Boneless breast of chicken with creamy herb marinade, lightly breaded
and baked 27.00

Roast Long Island Duckling
Honey-glazed half duck, two-grain rice, sweet port wine reduction. 33.00

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

Vegan Menu Selections Available — Ask Server

Chef’s Specials Announced Daily

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.

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