April 2017 Lunch Specials

April 2017 Lunch Features

Saturday, April 1st: BBQ Rubbed Grilled Salmon with Parsnip Mash and Wilted Spinach. Finished with a Honey-Jalapeno Vinaigrette

Sunday, April 2nd: Pan Seared Orange-Chipotle Shrimp with a Fiesta Rice and Steamed Vegetables. Topped with an Orange-Bourbon Glaze. Paired with a German Almond Peach Cake

Monday, April 3rd: Broiled Mahi served over a Wild Mushroom-Parmesan Risotto with Grilled Vegetables and a Bell Pepper-Cilantro Pesto

Tuesday, April 4th: Fried Shrimp Tacos in Flour Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, and Avocado. Served with Spicy Black Beans

Wednesday, April 5th: Blackened Tilapia with a Salsa Fresca paired with Spiced Sweet Potatoes and Brussel Sprouts

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

Friday, April 7th: Cumin Grilled Scallops with a Roasted Corn, Chick Pea, Tomato and Avocado Relish. Finished with a Red Pepper-Tahini Vinaigrette

Saturday, April 8th: Grilled Salmon with a Citrus Salsa Verde. Paired with a Spinach, Tomato, and Garlic White Wine Orzo

Sunday, April 9th: Pan Seared Shrimp with Sienna Medley Rice and Steamed Vegetables. Finished with a Lemon, Mint & Basil infused Olive Oil. Served with a Blueberry Tart

Monday, April 10th: Sautéed Mussels, Clams & Pancetta with a Roasted Butternut Squash Risotto and a White Wine Saffron Crème

Tuesday, April 11th: Pepper Encrusted Seared Tuna with Garlic Mashed Potatoes and Grilled Asparagus. Finished with a Teriyaki Glaze

Wednesday, April 12th: Grilled Jamaican Jerk Seasoned Scallops with a Pimento-Corn Relish, Guacamole and a Citrus Vinaigrette

Thursday, April 13th: Fried Cajun Catfish over Smoked Gouda Cheese Grits and Sugar Snap Peas with a Sweet & Sour Roasted Tomato Sauce

Friday, April 14th: Seared Ahi Tuna in Flour Tortillas with an Asian Jicama Slaw, Pickled Ginger, Pico de Gallo, and Avocado. Served with a Roasted Corn Succotash

Saturday, April 15th: Shrimp Quesadillas with Fresh Pico De Gallo Served with Spanish Rice & a Side of Guacamole

Sunday, April 16th: Pan Seared Cod with Roasted Spaghetti Squash and Pico de Gallo. Finished with a Roasted Red Pepper Coulis. Served with a Homemade Coconut Cake

Monday, April 17th: Caramelized Scallops over Spiced Sweet Potato Puree with Steamed Vegetables and a White Wine Basil Crème

Tuesday, April 18th: Scampi Flatbread Pizza

Wednesday, April 19th: Grilled Halibut with Creamed Corn and Grilled Asparagus. Topped with a Cilantro Vinaigrette

Thursday, April 20th: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce Served with Steamed Vegetables

Friday, April 21st: 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, April 22nd: Grilled Jamaican Jerk Mahi served in Flour Tortillas with a Pineapple-Mango Salsa, Pico de Gallo, and a Ginger Lime Dressing

Sunday, April 23rd: Shrimp Chimichangas with Onions & Bell Peppers. Served with Spanish Rice, Queso and a Sriracha Sour Cream. Paired with a Berry Parfait

Monday, April 24th: Pan Seared Salmon with Braised Cabbage, Roasted Vegetables and a Ponzu Sauce

Tuesday, April 25th: Grilled Shrimp with a Compound Butter. Paired with a Western Medley Rice and Steamed Vegetables

Wednesday, April 26th: Blackened Shrimp over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette.

Thursday, April 27th: Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and a Sriracha Aioli. Paired with Spanish Rice

Friday, April 28th: Grilled Southwest Chicken served over Mixed Lettuce tossed in a Peanut Butter-Lime Dressing with Carrots, Red Peppers, Swiss Cheese, Scallions, and Fried Tortilla Strips

Saturday, April 29th: Fried Soft Shell Crab over a Cauliflower-Beet Puree and Grilled Vegetables with a Saffron Aioli

Sunday, April 30th: Grilled Salmon served over Mesclun Greens tossed in Balsamic Vinegar and Olive Oil with Grape Tomatoes, Feta Cheese, and Kalamata Olives. Paired with a Chocolate Raspberry Pavlova

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