Lunch Specials for May 1st to May 31st 2008

Thursday 5/1: Sautéed Shrimp on Linguine with Asparagus, Fresh Basil, a Garlic Butter Sauce and Parmesan Cheese 

Friday 5/2: Grilled Shrimp in a Tortilla Shell with a Black Bean, Corn and Avocado Salad with Herb Vinaigrette Dressing and Jalapeno-Cheddar Corn Bread 

Saturday 5/3: Pan Blackened Flounder with a Cucumber and Roasted Almond Butter Sauce, served with Steamed Vegetables 

Sunday 5/4: A Grilled Breast of Chicken with Crabmeat and Béarnaise, served with Dirty Rice and Pineapple Cheese Casserole; coconut Cake with Bavarian Cream for Dessert 

Monday 5/5: Sautéed Shrimp, Chicken and Andouille Sausage on Fettuccine with a Red Chili Pesto Cream Sauce 

Tuesday 5/6: Grilled Salmon on Roasted Red Potatoes, Vidalia Onion and Red Bell Peppers with a Dijon Aioli 

Wednesday 5/7: Shrimp and Grits: Sautéed Shrimp with Shiitake Mushrooms and Leeks on Creamy Grits, served with Waldorf Salad 

Thursday 5/8: A Seafood Cobb Salad with Shrimp, Scallops, Crabmeat, Avocado, Bacon, Olives, Cucumber and Tomato, served with Fresh Sour Dough Bread 

Friday 5/9: Grilled Salmon on a Spinach Salad with Roma Tomatoes, Pepperoncini, Feta Cheese, Cucumbers and Black Olive Focaccia  

Saturday 5/10: A Seafood Chef’s Salad with Poached Scallops, Chilled Boiled Shrimp and Crabmeat with Cucumbers, Tomatoes, and Gorgonzola Cheese 

Sunday 5/11: Grilled Salmon with a Tangerine Hollandaise, served with Dirty Rice and Pineapple Cheese Casserole, or a Shrimp Salad Croissant with a Cup of She Crab Soup; Raspberry Cheesecake for Dessert  

Monday 5/12: A Crab and Shrimp Frittata with Broccoli, Potatoes, Cheddar and Bacon and a Tomato Coulis, served with Fresh Fruit 

Tuesday 5/13: A Seven-Layer Salad with Shrimp, Green Peas, Bacon, Iceberg Lettuce, Onion, Sweet Red Pepper and Cheddar Cheese, served with Fresh Sour Dough Bread  

Wednesday 5/14: A Grilled Breast of Chicken Oscar with Crabmeat, Asparagus and Béarnaise, served with Hoppin’ John  

Thursday 5/15: Sautéed Shrimp on Penne Pasta with Bacon, Green Peas and a Parmesan Cream Sauce 

Friday 5/16: A Baked Shrimp and Scallop Crepe with Hollandaise, served with Rice Pilaf and Fresh Strawberries 

Saturday 5/17: A Shrimp Salad Stuffed Vine Ripe Tomato with Asparagus, Olives, Cucumber, Potatoes, Boiled Egg and an Herb Vinaigrette  

Sunday 5/18: Baked Shrimp, Crabmeat, Broccoli and Penne Pasta in a Cheddar Cheese Sauce; Blueberry Crisp with Brown Sugar Cream for Dessert 

Monday 5/19: Sautéed Flounder with a Green Peppercorn-Orange Beurre Blanc, served with Steamed Vegetables and Sweet Potato Fries 

Tuesday 5/20: Grilled Barbecued Salmon with Squash Casserole and Rice Pilaf 

Wednesday 5/21: Crab Broil Au Gratin on an English Muffin with Asparagus and Cheddar Cheese, served with Red Beans and Rice 

Thursday 5/22: Sautéed Shrimp on Linguine with Cremini Mushrooms, Bacon, Vidalia Onion, Parmesan and Mozzarella Cheese  

Friday 5/23: Shrimp and Grits: Sautéed Shrimp and Tasso Ham on Creamy Grits with a Cajun Brown Gravy, topped with Fried Okra 

Saturday 5/24: Grilled Salmon on a Couscous Salad with Asparagus, Sun Dried Tomatoes, Kalamata Olives and a Fresh Basil Vinaigrette    

Sunday 5/25: Sautéed Pecan Crusted Flounder with a Citrus Butter Sauce, served with Macaroni Broccoli Casserole; Strawberry Cream Cheese Puff Pastry with Orange Ice Cream for Dessert 

Monday 5/26: Grilled Scallops with a Red Onion-Cilantro Relish, served with Garlic Fries 

Tuesday 5/27: Baked Flounder on Potato Cakes, topped with Ratatouille 

Wednesday 5/28: Sautéed Lump Crabmeat on Linguine with Spinach, Red Peppers, Pine Nuts and a Cucumber-Roasted Almond Butter Sauce  

Thursday 5/29: Stir-Fried Shrimp on Fried Rice with Broccoli, Red Peppers, Mushrooms and Scallions 

Friday 5/30: Sautéed Scallop in a Newburg Sauce with Bacon, Green Peas and Roasted Red Peppers 

Saturday May 31: Beer Battered Shrimp with Honey Mustard Sauce, served on Dirty Rice with Fresh Melon