lunch2017

July 2017 Lunch Specials

Fresh and local are the main requirements when coming up with our daily lunch specials. Depending on season, the dish’s direction changes and with us being in the heart of summer we are loving the large local shrimp and fresh beautiful fruits. We invite you to come experience a taste of the ocean the next time you come to the beach.

 

Saturday 7/1: Pan Seared Scallops on Fettuccine with a Roasted Red Pepper Parmesan Cream Sauce and Steamed Broccoli

Sunday 7/2: Grilled Shrimp with a Watermelon Salad with Red Onions, Feta Cheese, Cilantro and a Honey Lime Dressing

Monday 7/3: Fresh Salmon Cakes with a Dill Tartar Sauce, Dirty Rice and Fresh Peaches

Tuesday 7/4: Fried Firecracker Shrimp with Cucumber Dill Dipping Sauce, served with Fresh Melon

Wednesday 7/5: A Tri-Salad Plate with Shrimp Salad, Chicken Salad and Fresh Tuna Salad and a Fresh Fruit Garnish, served with a Lemon Poppy Seed Muffin

Thursday 7/6: Blackened Tuna over Veggie Pilaf with a Tropical Salsa

Friday 7/7: Grilled Salmon on a Cucumber Grape Salad with an Apple Cider Vinaigrette

Saturday 7/8: Grilled Shrimp with a Burnt Orange Glaze, served with Dirty Rice and Steamed Vegetables

Sunday 7/9: Sautéed Crab with Spinach Gnocchi, Bacon, Tomatoes and Parmesan Cheese. For Dessert a Orange Creamsicle Cake.

Monday 7/10: Beer Batter Fish and Chips with House-made Chips tossed in Malt Vinegar and Kosher Salt

Tuesday 7/11: Shrimp Scampi on Linguine with Vine Ripe Tomato and Parmesan Cheese

Wednesday 7/12: Frogmore Stew with Shrimp, Smoked Sausage, Corn and New Potatoes in an Old Bay Seafood Broth

Thursday 7/13: Grilled Flounder with a Fresh Corn and Avocado Salsa, served with Red Beans and Rice

Friday 7/14: Roasted Salmon on Jasmine Rice with Tomatoes, Capers and Basil

Saturday 7/15: Soup and Salad: A Cup of Broccoli Cheddar Soup and a Chicken and Shrimp Salad Plate with a Fruit Garnish

Sunday 7/16: Grilled Shrimp with a Tomato-Watermelon Salad and a Balsamic Vinaigrette. For Dessert a Blueberry Crumble Pie.

Monday 7/17: Sautéed Crabmeat in Herb Butter on a Cheddar Chive Biscuit with Tomato, Mushrooms and Chives

Tuesday 7/18: Roasted Flounder on Caramelized Leeks, Roasted Potatoes and a Burnt Orange Glaze

Wednesday 7/19: Shrimp Salad on Vine Ripe Tomato with Asparagus, Cucumber, Olives, Pickled Mushrooms and a Deviled Egg

Thursday 7/20: Grilled Scallops on Black Beans and Rice with a Mango-Pineapple Topping

Friday 7/21: Crabmeat on Crusty Italian Bread with Fresh Basil Pesto, Tomatoes and Mozzarella Cheese

Saturday 7/22: Grilled Salmon on Creamy Grits with a Fresh Corn-Leek Sauce

Sunday 7/23: Sautéed Shrimp on Puff Pastry with Mushrooms, Tomato, Chives and a Basil Garlic Butter Sauce. For Dessert Banana Pudding

Monday 7/24: Beer Batter Fried Cod with Honey Mustard Sauce, Red Beans and Rice and Fresh Melon

Tuesday 7/25: Grilled Scallops with a Peach Glaze, on Dirty Rice with a Tomato Cucumber Salad

Wednesday 7/26: Sautéed Crispy Flounder on Jasmine Rice with a Tomato Jam

Thursday 7/27: Grilled Shrimp with on Fresh Herb and Garlic Grits with Steamed Vegetables

Friday 7/28: A Grilled Breast of Chicken with Crabmeat, Asparagus and Béarnaise, served with Dirty Rice

Saturday 7/29: Baked Shrimp Mac n’ Cheese with Penne Pasta and a Parmesan Crust, served with Steamed Vegetables

Sunday 7/30: Crab Imperial served with Steamed Broccoli. For Dessert  a Strawberry Cake

Monday 7/31: Beer Battered Shrimp with Honey Mustard Sauce, Dirty Rice and Coleslaw

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