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November 2017 Lunch Specials

Wednesday, November 1st: Shrimp Spring Rolls:  Crispy Fried Spring Rolls filled with Spicy Shrimp, Red Cabbage and Carrots served over Sticky Rice with a Sesame Ginger Glaze

Thursday, November 2nd: Grilled Chicken Breast Topped with Asparagus, Crab Meat and Béarnaise. Served with a side of Veggie Pilaf & Steamed Vegetables

Friday, November 3rd: Beef Tenderloin Medallion served over a Crispy Potato Cake with Roasted Baby Carrots and a Wild Mushroom Ragout

Saturday, November 4th: Pork Roulade:  Marinated Pork Loin stuffed with Spinach, Roasted Peppers and Fontina Cheese served over Smashed Red Skin Potatoes topped with a Parmesan Cream Sauce

Sunday, November 5th: Cajun Rubbed Salmon served over Creamy Butternut Squash Orzo and White Asparagus topped with a Nantua Sauce.  Served with White Chocolate Pumpkin Cheese Cake

Monday, November 6th: Crayfish Gumbo:  Creole Seasoned Crayfish served with Steamed Rice and Chopped Okra, Peppers, Celery and Onions in a Rich Zesty Tomato Gravy

Tuesday, November 7th: Grilled Jamaican Jerk Rubbed Shrimp served over Caribbean Sweet Potato Salad topped with a Mojo Sauce

Wednesday, November 8th: Sautéed Mussels and Clams tossed in a Sweet and Spicy Thai Coconut Curry Sauce with Roasted Peppers, Shallots, Garlic and Carrots served over Arborio Rice

Thursday, November 9th: Pan Seared Mahi Mahi basted with Lemon Herb Butter served over Parmesan Spaghetti Squash topped with a Cilantro and Kohlrabi Slaw

Friday, November 10th: Fried Garlic Oysters served over White Fluffy Rice with Stir Fried Peppers, Onions, Carrots and Shredded Daikon topped with a Garlicky Hoisin Sauce

Saturday, November 11th: Blackened Sea Scallops served over Smoked Gruyere Cheese Grits topped with a Spicy Persimmon Jam

Sunday, November 12th: Coconut Crusted Swordfish topped with a Cranberry Kumquat Compote served over Pineapple Pilaf and Roasted White and Green Asparagus.  Paired with Pumpkin Panna Cotta with Salted Caramel

Monday, November 13th: Grilled Golden Tile Fish topped with a Yellow Pepper Coulis served over Roasted Sunchoke and Candy Striped beets

Tuesday, November 14th: Orange-Coconut Panko Crusted Shrimp Served over a Coconut, Pineapple and Strawberry Orzo Salad topped with a Raspberry Vinaigrette and drizzled with Local Mountain Man Honey

Wednesday, November 15th: Sesame Crusted Tuna topped with an Avocado-Wasabi Mousse served over Lemon and Soy Jasmine Rice with Ginger Stir Fried Sugar Snap Peas and Shredded Daikon

Thursday, November 16th: Chicken Breast stuffed with Swiss Cheese and Prosciutto served over Cavatappi Pasta tossed in a Carbonara Sauce with Yellow Peppers and Peas

Friday, November 17th: Chicken Cordon Bleu Tacos:  Fried Chicken Breast tossed in a Dijonaise with Prosciutto, Melted Swiss and topped with Grilled Onions and Diced Pickles

Saturday, November 18th: Broiled Salmon in a Brown Sugar Glaze served over Parsnip Mash with Glazed Baby Carrots

Sunday, November 19th: Cajun Rubbed Snapper served over Cauliflower Au Gratin with Sauteed Salsify topped with a Quenelle of Fennel Crème Fraiche.  Served with Pumpkin Spiced Cake with Maple Glaze

Monday, November 20th: Grilled Tuna Steak served over Creamy Parmesan Risotto and Roasted Butternut Squash topped with a Golden Raisin Chutney

Tuesday, November 21st: Mixed Greens of Arugula, Chicory and Kale tossed in Blueberry-Pomegranate Vinaigrette topped with Persimmons, Pomegranate Seeds, Goat Cheese and Autumn Spiced Rubbed Shrimp

Wednesday, November 22nd: Pan Seared Scallops served on a Bed of Pumpkin Gnocchis Fried until Golden Brown tossed in a Sage Browned Butter

Thursday, November 23rd: Closed Lunch and Dinner for Thanksgiving

Friday, November 24th: Roasted Grouper stuffed with Cream Cheese and Artichokes served over Sauteed Spinach and Dandelion Greens topped with a Mediterranean Style Salsa of Tomatoes, Capers, Olives and Peppers

Saturday, November 25: House Made Pumpkin Chili served in a Warm Bread Bowl topped with Shredded Manchego Cheese

Sunday, November 26th: Mahi-Mahi Grilled and served With a Warm Rainbow Fingerling Potato Salad and Broccolini topped with a Bacon and Cabbage Slaw.  Paired with a Piece of Sweet Potato Pie

Monday, November 27th: Coffee Crusted Scallops Seared in a Hot Iron Skillet served over White Creamy Grits topped with a Maple Bourbon Bacon Glaze

Tuesday, November 28th: Buffalo Oyster Tacos: Fried Oysters tossed in a Sriracha Buffalo Sauce served on Warm Flour Tortillas topped with a Celery and Creamy Bleu Cheese Style Slaw

Wednesday, November 29th: Rainbow Trout Fried and served with a Creamy Corn Polenta Cake and Broccoli Rabe topped with a Lemon Herb Butter Sauce.

Thursday, November 30th: Pan Seared Striped Sea Bass served over a Cilantro-Key Lime Quinoa with a Tomatillo and Black Bean Salad topped with a Fresh Gremolata

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