28 Apr May 2017 Lunch Specials

Our talented executive chef has prepared the perfect arrangement of specials to accompany our widely popular lunch menu. Uniquely crafted from the freshest local ingredients, we invite you to come try something new from your favorite oceanfront restaurant.

Monday, May 1^st: Pan Seared Scallops in Flour Tortillas with a Peach Salsa, Avocado, Pico de Gallo, and Cilantro-Lime Vinaigrette. Paired with Tortilla Chips

Tuesday, May 2^nd: Grilled Garlic Shrimp served over Pasta tossed in an Avocado Cream Sauce

Wednesday, May 3^rd: Grilled Salmon with a Mango Glaze paired with a Jicama-Apple Slaw and Guacamole

Thursday, May 4^th: Savory Shrimp & Crab Cheesecake Topped with a Lemon Dill Butter Sauce Served with Fried Green Tomatoes

Friday, May 5^th: Fried Shrimp Tacos in Flour Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, and Avocado. Served with Spicy Black Beans

Saturday, May 6^th: BBQ Rubbed Chicken served over Romaine Lettuce and Mesculin Greens tossed in a Honey Apple Vinaigrette Dressing with Apple Slices, Grapes, Candied Pecans, and Bleu Cheese Crumbles

Sunday, May 7^th: Seared Ahi Tuna in Flour Tortillas with an Asian Jicama Slaw, Pickled Ginger, Pico de Gallo, and Avocado. Served with a Roasted Corn Succotash. Paired with Blueberry and Pistachio Cake with a Cardamom Cream

Monday, May 8^th: Grilled Salmon over Sautéed Spinach & Cherry Tomatoes on White Grits. Finished with a Shallot Butter Sauce.

Tuesday, May 9^th: Shrimp Quesadillas with Fresh Pico De Gallo. Served with Spanish Rice & a Side of Guacamole

Wednesday, May 10^th: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce Served with Steamed Vegetables

Thursday, May 11^th: Pan Seared Tortilla Encrusted Tilapia with a Mango, Kiwi and Black Bean Salad. Drizzled with a Citrus Vinaigrette

Friday, May 12^th: Hawaiian Marinated Chicken Breast served over Shredded Mixed Greens tossed in Ginger Soy Dressing with Almonds, Mushrooms, Red Bell Peppers, Scallions, and Fried Wontons

Saturday, May 13^th: Shrimp Salad on a Croissant with Spiced Sweet Potatoes

Sunday, May 14^th: Chicken & Shrimp Hibachi with Zucchini, Onions, & Squash over Fried Rice. Served with Japanese White Sauce. Paired with a Strawberry and Poppy Seed Cake with an Orange Frosting

Monday, May 15^th: Shrimp Fritters served with a Guacamole Aioli & Pico de Gallo. Paired with Wilted Spinach

Tuesday, May 16^th: Grilled Scallops over a Wild Mushroom Parmesan Risotto Finished with a Roasted Red Bell Pepper Coulis

Wednesday, May 17^th: Grilled Jamaican Jerk Mahi served in Flour Tortillas with a Pineapple-Mango Salsa, Pico de Gallo, and a Ginger Lime Dressing

Thursday, May 18^th: Crab Salad served on a Fresh Croissant with Lettuce and Tomato. Paired with our She Crab Soup

Friday, May 19^th: Fried Chicken Tenders served over Mixed Lettuce Greens with Tomato, Cucumber, Shredded Cheese, Diced Egg, Bacon, and Avocado. Served with Choice of Salad Dressing

Saturday, May 20^th: Shrimp Chimichangas with Onions & Bell Peppers Served with Spanish Rice & a side of Sriracha Sour Cream Dipping Sauce

Sunday, May 21^st: Grilled Shrimp served over Fried Green Tomatoes and Stone Ground Grits. Finished with a Smoked Gouda and Pimento Cheese Sauce. Paired with a Blackberry & Almond Meringue Cake

Monday, May 22^nd: Grilled Chicken Oscar: Grilled Chicken Breast topped with Asparagus, Crab Meat, & Béarnaise Served with sides of Dirty Rice & Steamed Vegetables.

Tuesday, May 23^rd: Grilled Salmon with a Burnt Orange Glaze over Dirty Rice & Roasted Asparagus

Wednesday, May 24^th: Fried Shrimp over a Gouda Cheese Grits with Sautéed Bell Peppers, Onions & a White Wine Cream Sauce

Thursday, May 25^th: Grilled Scallop & Watermelon Kabobs paired with White Rice and Steamed Vegetables. Finished with a Honey-Jalapeno Vinaigrette

Friday, May 26^th: Grilled Salmon served over Mesculin Greens tossed in Balsamic Vinegar and Olive Oil with Grape Tomatoes, Feta Cheese, and Kalamata Olives

Saturday, May 27^th: Grilled Flounder over a Corn Succotash Topped with a Spicy Tomato Jam

Sunday, May 28^th: Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and a Siracha Aioli. Paired with Spanish Rice. Served with English Rose Cake with Fresh Berries, Vanilla Cream & Raspberry Icing

Monday, May 29^th: Blackened Shrimp over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette.

Tuesday, May 30^th: Sesame Shrimp: Fried Shrimp tossed in a Sweet & Sour Sauce over Fried Rice Served with a Spring Roll