Stockyard menu: steak, lemon chicken or lobster pasta?

Selected dishes from Stockyard’s menu

This saved selection covers entrées, steaks, additions and sides, not the complete restaurant menu. Capture date is unknown; restaurant sources reviewed October 4, 2026. Recipes and availability can change.

Three different ways to build a main

Compare the listed preparation and accompaniments; these are examples, not ranked favorites.

Decide what belongs on your plate

The useful distinction is between composed mains, steak cuts and optional additions.

1. 01

   Choose the chicken preparation first

   Roasted Giannone Half Chicken is a roast-and-pan-jus plate. Chicken Francese is the lemon-and-wine alternative. Cajun Chicken Fettuccini is a pasta plate. Compare those preparations before treating all three as equivalent chicken orders.

2. 02

   Keep steak additions separate from the cut

   Béarnaise, mushrooms and baked shrimp belong to “Crown Your Steak” in the restaurant PDF. They are additions to consider after the steak, not independent steak cuts.

3. 03

   Read a side by its ingredients

   Loaded Skillet Potatoes includes cheddar, bacon, sour cream and chives. If you want a simpler potato direction, compare the Baked Potato entry and ask which toppings are included.

Words that affect the order

Bucatini / cavatappi

The saved pasta descriptions distinguish long bucatini from the spiral cavatappi used in Lobster Mac n Cheese. The dish name alone does not explain the sauce difference.

Demi-glace / au jus

These sauce names distinguish Beef Tournedos from slow-roasted prime rib in the reviewed restaurant PDFs. Check the named accompaniment rather than assuming every beef dish comes with the same gravy.

Any Selection

This is a side-selection instruction in the source menu. It is not an extra dish to order by name.

Questions before choosing