vegetarian-entrees

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

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

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

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

Friday, May 5th: 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 6th: 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 7th: 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 8th: Grilled Salmon over Sautéed Spinach & Cherry Tomatoes on White Grits. Finished with a Shallot Butter Sauce.

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

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

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

Friday, May 12th: 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 13th: Shrimp Salad on a Croissant with Spiced Sweet Potatoes

Sunday, May 14th: 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 15th: Shrimp Fritters served with a Guacamole Aioli & Pico de Gallo. Paired with Wilted Spinach

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

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

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

Friday, May 19th: 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 20th: Shrimp Chimichangas with Onions & Bell Peppers Served with Spanish Rice & a side of Sriracha Sour Cream Dipping Sauce

Sunday, May 21st: 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 22nd: Grilled Chicken Oscar: Grilled Chicken Breast topped with Asparagus, Crab Meat, & Béarnaise Served with sides of Dirty Rice & Steamed Vegetables.

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

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

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

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

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

Sunday, May 28th: 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 29th: Blackened Shrimp over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette.

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

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