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March 2017 Lunch Specials

Enjoy daily delicious creations by Chef Daniel with the fresh ingrediants.

Wednesday, March 1st: Tarragon Roasted Halibut with a Hazelnut Brown Butter. Paired with Roasted Brussel Sprouts and a Sienna Medley Rice

Thursday, March 2nd: Pan Roasted Salmon with an Apple, Jicama, and Fennel Slaw. Served with Spring Citrus and a Pomegranate Vinaigrette

Friday, March 3rd: Pan Seared Scallops with a Cauliflower-Beet Puree and a Wild Grain Rice with an Almond Vinaigrette

Saturday, March 4th: Grilled Shrimp with a Lemon Gremolata paired with Fried Smashed Potatoes and Sugar Snap Peas

Sunday, March 5th: Fried Shrimp and Scallop Fritters with Grilled Vegetables and Au Gratin Potatoes. Paired with an Orange-Lemon Meringue Pie

Monday, March 6th: Grilled Bass over Smoked Gouda Cheese Grits and Roasted Root Vegetables with a Sour Tomato Broth

Tuesday, March 7th: Rum and Brown Sugar Glazed Shrimp served with a Tropical Rice and Steamed Vegetables

Wednesday, March 8th: Sake Steamed Clams with a Soy Butter Broth over White Rice with Asian Style Vegetables

Thursday, March 9th: Thai Style Mussels and Smoked Sausage with Lemongrass, Beets, Parsnips, Carrots, and Onions in a Seafood Broth

Friday, March 10th: Citrus Cayenne-Poached Cod with Sweet Potato Mash and Grilled Asparagus. Finished with a Citrus-Jalapeno Vinaigrette

Saturday, March 11th: Tomato Basil Bisque with Lump Crab & Corn Relish. Paired with half a Lobster Club Sandwich

Sunday, March 12th: Chanterelle and Parmesan Oyster Casserole served with a Pineapple-Cheddar Cheese Casserole. Paired with a Sour Cream Rhubarb and Raspberry Pie

Monday, March 13th: Slow Braised Short Ribs and Shrimp with Garlic Mashed Potatoes and Root Vegetables. Finished with a Cabernet Demi-Glace

Tuesday, March 14th: Honey-Soy Glazed Grilled Salmon over a Wild Mushroom-Parmesan Risotto and Grilled Vegetables

Wednesday, March 15th: Pan Seared Halibut with Leeks, Fennel, Tomato, and Garlic tossed with Penne Pasta in a Lemon Beurre Blanc

Thursday, March 16th: Grilled Scallops with a Parsnip Puree, Spring Citrus, and a Honey-Dijon Avocado Sauce

Friday, March 17th: Thyme & Mustard Glazed Corn Beef with Slow Braised Bacon Cabbage and Root Vegetables

Saturday, March 18th: Flounder Francese with Toasted Almonds, Capers, & Lemon Beurre Blanc. Paired with Grande Marnier Marinated Carrots and Rice of the Day

Sunday, March 19th: Caramelized Scallops with Parmesan Quinoa and Broccoli. Topped with a Strawberry Salsa. Paired with a White Chocolate Lemon Cake with Lemon Filling and a Lemon Butter Cream Frosting

Monday, March 20th: Savoy Shrimp & Crab Cheesecake Topped with a Lemon Dill Butter Sauce Served with Fried Green Tomatoes

Tuesday, March 21st: Potato Encrusted Flounder stuffed with Fire-Roasted Red Peppers and Chorizo. Paired with a Twice Baked Potato and Asparagus. Topped with Roasted Tomato Sauce

Wednesday, March 22nd: Creamy Scalloped Oyster Bake

Thursday, March 23rd: Bacon Wrapped Scallops with Steamed White Rice and Asian Style Vegetables. Topped with an Apricot Jam and Citrus-Ginger Soy Sauce

Friday, March 24th: Crab stuffed Flounder with a Mornay Sauce and Green Beans Almandine

Saturday, March 25th: Sweet Potato Encrusted Grouper with a Honey-Cilantro Vinaigrette. Paired with Rice of the Day and Steamed Vegetables

Sunday, March 26th: Grilled Shrimp with a Roasted Corn and Tomato Succotash over White Rice with a Seafood Broth. Paired with Panna Cotta and Fresh Seasonal Berries with a Wild Fruit Coulis

Monday, March 27th: Scallop Carbonara Pasta with a Bourbon-Jalapeno Cream Sauce

Tuesday, March 28th: Sesame Seared Salmon over Mixed Greens with Tangerines, Cranberries, Cucumbers & Wasabi Peanuts with a Ginger Soy Dressing

Wednesday, March 29th: Bacon Wrapped Scallops over a Butternut Squash Puree with Grilled Asparagus and a Bacon Brown Butter Sauce

Thursday, March 30th: Grilled Salmon with a Burnt Orange Glaze Over Dirty Rice & Roasted Asparagus

Friday, March 31st: Pesto Stuffed Scallops over Sweet Potato Grits with Roasted Brussel Sprouts and a Red Pepper Coulis

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