Lunch Specials for July 1^st to July 31^st 2008

Tuesday 7/1: Grilled Salmon on Spinach Mashed Potatoes with a Balsamic Gastrique and Sautéed Zucchini and Onion 

Wednesday 7/2: Grilled Shrimp on a Couscous Salad with Asparagus, Vine Ripe Tomato, Kalamata Olives and a Fresh Basil Vinaigrette  

Thursday 7/3: Sautéed Flounder in Japanese Breadcrumbs with a Fresh Herb Beurre Blanc, served with a Vine Ripe Tomato, Cucumber and Red Onion Salad   

 Friday 7/4: Sautéed Shrimp on Penne Pasta with Cremini Mushrooms, Vidalia Onion, Bacon and Parmesan Cheese 

Saturday 7/5: A Shrimp Salad with Avocado and Salsa Fresca, served with Mexican Cornbread Sticks 

Sunday 7/6: Grilled Shrimp with a Burnt Orange Glaze, served with Dirty Rice and Pineapple Cheese Casserole; Apricot Cream Cheese Pockets with Fresh Peaches for Dessert 

Monday 7/7: Shrimp and Grits: Sautéed Shrimp on Corn and Scallion Grits with a Roasted Tomato Sauce, served with Fresh Peaches 

Tuesday 7/8: Sautéed Flounder on Broccoli Couscous with a Lemon Butter Sauce 

Wednesday 7/9: Soup and Sandwich: A Shrimp Salad Sandwich on Sour Dough Bread and a Cup of Gazpacho

Thursday 7/10: “Mac n’ Cheese”: Baked Scallops on Penne Pasta with Spinach and Roasted Peppers in a White Cheddar Cheese Sauce and a Parmesan Crust

Friday 7/11: Sautéed Crabmeat in Herb Butter with Shiitake Mushrooms, Tomato and Scallions on a Cheddar Chive Biscuit, served with Hoppin’ John

Saturday 7/12: Salad Nicoise: Grilled Tuna with New Potatoes, Olives, Vine Ripe Tomato, Green Beans, Cucumber and an Herb Vinaigrette

Sunday 7/13: Grilled Salmon with a Fresh Peach Butter Sauce, served with Dirty Rice and Pineapple Cheese Casserole; Lemon Chess Pie with Raspberry Sauce for Dessert

Monday 7/14: Pan Seared Scallops on Cauliflower Au Gratin, served with Fresh Melon

Tuesday 7/15: Grilled Shrimp, Red Peppers and Pineapple on Mixed Greens with a Lemon Vinaigrette and Fresh Bread

Wednesday 7/16: A Shrimp Salad Stuffed Vine Ripe Tomato Garnished with Roasted Peppers, Asparagus, Olives, Cucumber and a Basil Vinaigrette

Thursday 7/17: Grilled Salmon on a Spinach Salad with Tomatoes, Cucumber, Feta Cheese and a Roasted Garlic Olive Oil, served with Focaccia

Friday 7/18: Shrimp and Grits: Sautéed Shrimp on Creamy Grits with Bacon, Celery and Onion, served with Fresh Peaches

Saturday 7/19: Ginger Stir-Fried Shrimp on Fried Rice with Shiitake Mushrooms, Asparagus, Cashews and Scallions   

Sunday 7/20: Baked Deviled Crab with Red Beans and Rice and Fresh Melon; Raspberry Cheesecake for Dessert

Monday 7/21: Sautéed Shrimp and Scallops on Linguine with Tomatoes, Vidalia Onion, Zucchini and Parmesan Cheese

Tuesday 7/22: Sautéed Cornmeal Crusted Flounder with a Black Bean-Tomato Salsa and Fajita Style Grilled Vegetables

Wednesday 7/23: Sautéed Crabmeat on Linguine with a Lemon Basil Butter Sauce, served with Sautéed Zucchini, Mushrooms and Vidalia Onion

Thursday 7/24: Shrimp and Grits with Tasso Ham and a Cajun Brown Gravy, served with Fresh Melon

Friday 7/25: Sautéed Shrimp and Scallops in an Eggplant Boat with Mushrooms, Leeks and a Fresh Herb Cream Sauce, served with Red Beans and Rice

Saturday 7/26: Cajun Grilled Salmon with a Fresh Dill Hollandaise, served with Parmesan Rice Pilaf and Fresh Peaches

Sunday 7/27: A Grilled Breast of Chicken with Crabmeat and Béarnaise, served with Dirty Rice and Pineapple Cheese Casserole; Fresh Peach Cobbler with Cinnamon Ice Cream for Dessert  

Monday 7/28: Sautéed Crabmeat on Fettuccine with Bacon, Green Peas, Vidalia Onion and Parmesan Cheese

Tuesday 7/29: Sautéed Shrimp on Linguine with a Basil Garlic Butter Sauce, served with Ratatouille

Wednesday 7/30: Sweet and Sour Shrimp on Basmati Rice with Stir- Fried Vegetables

Thursday 7/31: Crabmeat Au Gratin on an English Muffin with Asparagus and Cheddar Cheese, served with Fresh Melon