February 2017 Lunch Specials

Come check out the newly renovated Sea Captain’s House and enjoy a delicious lunch creation by Chef Daniel. The weather may be a little cooler but the view of the ocean are just as beautiful and the food is just as good as you remember.

Wednesday, February 1st: “Seafood Stew with Winter Vegetables” – Sautéed Scallops and Shrimp in a Seafood Broth with Cauliflower, Beets, Parsnips, Carrots, Celery, Onions, and Mushrooms

Thursday, February 2nd: Pan Seared Salmon with Avocado Relish, Winter Citrus, Pickled Red Onions. Then finished with an Orange-Star Anise Broth

Friday, February 3rd: Creamy Shrimp Casserole with a mixture of Fresh Herbs, Spices, & Cheeses

Saturday, February 4th: Grilled Shrimp served over Creamy Cauliflower Au Gratin with Brussel Sprouts then topped with a Roasted Corn Salsa

Sunday, February 5th: Grilled Ahi Tuna with an Avocado-Corn Salsa and Cilantro Rice. Finished with a Jalapeno-Citrus Vinaigrette. Paired with a White Chocolate Caramel Apple Cheesecake

Monday, February 6th: Pan Seared Halibut topped with a Cranberry-Lime Chutney paired with Artichoke & Spinach Twice Baked Potato and Roasted Root Vegetables.

Tuesday, February 7th: Pan Seared Scallops with Spiced Winter Greens and Winter Citrus then finished with a Pistachio Vinaigrette

Wednesday, February 8th: “Seafood Stuffed Bell Peppers” – Fire Roasted Bell Peppers filled with Sautéed Shrimp, Scallops, Crab, Rice, & Ricotta Cheese. Topped with a Spicy Marinara

Thursday, February 9th: BBQ Rubbed Grilled Salmon served over Butternut Squash Puree with Sugar Snap Peas. Finished with a Pomegranate Beurre Blanc

Friday, February 10th: “Winter Salad” – Grilled Shrimp served over Arugula, Spinach, & Mesclun Greens tossed in a Balsamic Vinaigrette with Mango, Pomegranate, Quinoa, Beets, Avocado, Walnuts, & Feta Cheese

Saturday, February 11th: Pumpkin Cannelloni with Cherry Stone Clams in a Brown-Sage Butter

Sunday, February 12th: Crab and Corn Chowder served over Roasted Mashed Potatoes. Paired with Pistachio Cake with a White Chocolate Butter Cream Frosting

Monday, February 13th: Parsnip, Pear, and Maple Soup with Pan Seared Scallops and Microgreens

Tuesday, February 14th: Steamed Dungeness Crab with a Winter Citrus Salad

Wednesday, February 15th: Pan Seared Shrimp served with Roasted Spaghetti Squash and Steamed Vegetables. Finished with a Hot-Chorizo Butter

Thursday, February 16th: Roasted Scallops with Chestnut Veloute, Maple Syrup, Apple, Pancetta, & Watercress

Friday, February 17th: Shrimp Salad on a Croissant with Lettuce & Tomato. Paired with a Pumpkin and Shrimp Bisque

Saturday, February 18th: Braised Short Ribs with Garlic Mashed Potatoes and Roasted Root Vegetables in a Sweet Red Wine Sauce

Sunday, February 19th: Pan Seared Shrimp and Scallops with Roasted Sweet Potatoes & a Napa Cabbage. Finished with a Spicy Lime Vinaigrette. Paired with an Apple & Rhubarb Crisp with a Ginger Crumble

Monday, February 20th: Grilled Scallops served over Spiced Sweet Potatoes and Ham-Braised Cabbage with a Honey-Citrus Vinaigrette

Tuesday, February 21st: Broiled Oysters with Sweet Potato Wedges and Wilted Spinach. Finished with a Fennel Butter

Wednesday, February 22nd: Marinated Portabella Mushroom stuffed with Oysters, Spinach, Artichokes, and Onions. Finished with a Scallop Cream Sauce

Thursday, February 23rd: Cajun Fried Oysters over Smoked Gouda Cheese Grits with Steamed Vegetables and a Roasted Red Pepper Coulis

Friday, February 24th: “Seafood Lasagna” Crab, Shrimp, & Scallops layered with Pasta, Ricotta Cheese, Garlic, Tomato, Spinach, and an Alfredo Cream Sauce

Saturday, February 25th: Pan Seared Scallops served over Wilted Spinach with Caramelized Mushrooms & Onions. Topped with Cranberry Jam

Sunday, February 26th: Baked Flounder stuffed with a Crab cake and topped with Béarnaise Sauce. Served with Rice of the Day and Steamed Vegetables. Paired with Maple Syrup Baked Pears with Crème Anglaise and Salted Caramel

Monday, February 27th: Savory Shrimp & Crab Cheesecake topped with a Lemon-Dill Butter Sauce. Paired with Fried Green Tomatoes

Tuesday, February 28th: Pan Seared Scallops with Curried Parsnip Puree and Asparagus with a Pomegranate Vinaigrette

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