Stockyard Inn

1147 Lititz Pike Ste 1, Lancaster, PA 17601

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Shrimp Cocktail Martini

jumbo shrimp cocktail served tall with vodka old bay 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.

Bluepoint Oysters

a half dozen, freshly shucked bluepoint (long island sound) served with our zesty, house-made cocktail sauce.


grilled flatbread, fresh tomato and basil, balsamic vinaigrette.

Mushrooms Stuffed With Crabmeat

three, large local mushroom caps with a tasty mixture of lump crabmeat.

Tuna Tartare

ahi tuna (sushi grade). garnished with a sweet tomato jam and olive tapenade to make a most flavorable impression.

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.

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.

Pan Seared Diver Scallops

three sweet diver scallops are pan seared, topped with proscuitto and garnished with apricot chutney.

Nori Wrapped Tuna Medallions

ahi tuna medallions, served with black rice, wasabi aioli, pickled ginger.

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.

French Onion Soup Au Gratin

our sumptuous version of this marvelous french country dish rivals any french restaurant. sweet, gently sauteed onions are nestled with house-made croutons in a delicate broth, then covered by a trio of cheeses. a perfect appetizer.

Soup Of The Day

Poached Pear And Goat Cheese Salad

mixed greens, poached pear, goat cheese and candied pecans, balsamic vinaigrette.

Caesar Salad

refreshing blend of romaine lettuce, wonderful croutons and our own distinctive caesar dressing.

Iceberg Wedge

whole crisp iceberg and crumbled blue cheese smoked bacon dressing.

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.

The Petitie Filet Mignon

a seven-ounce petite filet mignon, flame broiled to your desired temperature and served with a pinot noir 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 with demi-glace, topped with gorgonzola.

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.

The Prime Rib

the finest certified angus beef, roasted daily, served with au jus.

The Petite Prime Rib

Rack Of Lamb

marinated rack of lamb, fresh herbs, garlic mashed potatoes, and vintage port wine reduction.

The Tenderloin Tips

tenderloin beef tips served in a wild mushroom and red-wine demi-glace reduction on a bed of fettucini.

The Pork Chop

the porterhouse of pork grilled to your liking and served with spiced braised cabbage, garlic mashed potatoes, port wine reduction.

The Juicy Sirloin

eight-ounce thick juicy sirloin - flavorful cut, flame broiled to your desired temperature. pinot noir reduction.

Mediterranean Pasta

penne tossed with sun dried tomatoes, garlic, kalamata olives, spinach and feta cheese with virgin olive oil.

Colossal Maryland Crab Cakes

two jumbo lump crab cakes broiled to perfection, shitake mushroom pea risotto and our special house mustard sauce.

Baked Jumbo Shrimp With Lump Crabmeat

three jumbo shrimp topped with our special blend of lump crabmeat and seasonings, baked until golden brown.

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.

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.

Alaskan King Salmon

seared king salmon, shitaki mushroom pea risotto and lemon basil sauce.

Shellfish Mixed Grille

six-ounce south african lobster tail, stuffed shrimp with crabmeat, petite crabmeat au gratin, clams casino and scallops.

Twin Lobster Tails

two six-ounce south african lobster tails, broiled to perfection, served with drawn butter.

Lobster Tail

a 6 oz. south african lobster tail.

One Jumbo Lump Crabmeat Cake

Chicken Savannah

boneless breast of chicken with creamy herb marinade, lightly breaded and baked.

Roast Long Island Duckling

honey glazed to perfection served with a delicate orange sauce and two grain rice.


chef’s preparation.

Crisp House Onion Rings

Roasted Seasonal Mushrooms

Sauteed Onions

Creamed Spinach

warm Apple Crisp

Dark Side Of The Moon Cake

White Chocolate Decadence

Lemon Torte


Key Lime Pie

Snickers Blitz

Pecan Pie

Marquis Au Chocolate

Trilogy Mousse


Crème Caramel

Rice Pudding


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