04 Apr April Lunch 2018 Specials
A fresh season and a new lunch menu the chef has created full of fresh, seasonal ingredients!
Sunday, April 1st: Beer Battered Shrimp served over Dirty Rice with Hand Cut Fries and a Cajun Tartar Sauce. Served with a Slice of Homemade Carrot Cake.
Monday, April 2nd: Shrimp and Sirloin Steak Skewers with Fresh Herb Sauce served over Mushroom Risotto with Roasted Asparagus
Tuesday, April 3rd: Crab Salad Roll: Toasted Buttery Roll stuffed with a Crab Salad with Celery, Onions, Scallions and Tarragon served with Baked Gouda Mac and Cheese
Wednesday, April 4th: Hawaiian Garlic Shrimp with Grilled Pineapple served over Citrus Kissed Rice Pilaf.
Thursday, April 5th: Low Country Carolina Shrimp – Fried Green Tomatoes topped with Creamy White Grits, Cherry Tomatoes, Cheddar Cheese, Fresh South Carolina Blackened Shrimp served over Red Pepper Risotto
Friday, April 6th: Blackened Mahi Mahi served on Warm Flour Tortillas topped with Roasted Peppers and a Creamy Red Wine Vinaigrette Slaw
Saturday, April 7th: Captains Lobster Roll: Toasted Buttery Roll stuffed with a Lobster Salad with Celery, Onions and Green Leaf Lettuce served with She Crab Soup
Sunday, April 8th: Sage and Brown Butter Basted Scallops served over Parmesan Risotto with Sautéed Greens. Served with a Lemon-Berry Panna Cotta
Monday, April 9th: Low Country Muddle of Fresh Fish, Clams and Mussels in a Zesty Saffron Tomato Broth served with Crostini Bread
Tuesday, April 10th: Crab, Cream Cheese and Chive Stuffed Portabella Mushroom served over Sautéed Spinach topped with a Parmesan Mornay Sauce
Wednesday, April 11th: Ethan’s Calamari tossed in a Zesty Marinara Sauce over Saffron Rice and Roasted Okra
Thursday, April 12th: Jeremy’s Fresh Rainbow Trout “en Papillote” with Asparagus, Carrots, Tomatoes and Chefs Rice of the Day
Friday, April 13th: Broiled Flounder topped with Crab Meat tossed in Shallot and Garlic Wine Butter on a bed of Herb Pilaf with Roasted Squash.
Saturday, April 14th: Captains Lobster Roll: Toasted Buttery Roll stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with Roasted Red Potato Salad.
Sunday, April 15th: Pan Seared Flounder topped with a Sautéed Mushroom and Shallot Chardonnay Cream Sauce served over Roasted Rosemary Red Potatoes and Braised Greens. Served with a Piece of White Chocolate Strawberry Cheesecake
Monday, April 16th: Beer Battered Cod served over Cajun Rice with Potato Wedges and a Cajun Remoulade Sauce
Tuesday, April 17th: Seafood Soufflé Grilled Shrimp served on Puff Pastry topped with Fresh Basil and Chive Butter with a side of Fresh Seasonal Vegetables
Wednesday, April 18th: Pan Seared Sea Scallops served over a Roasted Tomato Risotto and Sautéed Spinach topped with a Basil Pesto Cream Sauce.
Thursday, April 19th: Blackened Tuna Steaks served over Grilled Vegetable Quinoa topped with a Roasted Corn and Tomato Pico
Friday, April 20th: Fresh North Carolina Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Remoulade
Saturday, April 21st: Lobster Roll: Toasted Buttery Roll stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with Cucumber and Tomato Salad.
Sunday, April 22nd: Bacon Wrapped Sea Scallops topped with Blackberry Balsamic Reduction served over Pecan Bourbon Risotto with Basil Strawberry Salsa. Served with a Slice of Pineapple-Coconut Upside Down Cake
Monday, April 23rd: Cornmeal Dusted Catfish topped with a Spicy Remoulade with Cider Braised Collard Greens and Jalapeno Cornbread
Tuesday, April 24th: Caramelized Salmon with an Orange-Cognac Glaze on a bed of Citrus Jasmine Rice and Roasted Asparagus
Wednesday, April 25: Low Country Salmon Cakes with Saffron Butter Rice and Chefs Vegetable of the Day.
Thursday, April 26th: Sea Captains House Made Crab and Shrimp Cheesecake with Lemon Dill Sauce and Fried Green Tomato Shrimp and Grits
Friday, April 27th: Garlic and Herb Panko Crusted Catfish with Lemon Dill Sauce served over Rice Pilaf with Mashed Cauliflower
Saturday, April 28th: Captains Lobster Roll: Toasted Buttery Roll stuffed with a Lobster Salad with Celery, Onions and Lettuce served with Clam Chowder.
Sunday, April 29th: Seafood Soufflé topped with Grilled Shrimp and Herb Beurre Blanc served with Asparagus and Chefs Rice. Served with a Piece of Banana Tres Leches Cake
Monday, April 30th: Blackened Shrimp Nachos with Smoked Gouda Cheese Sauce, Cheddar Cheese and Mozzarella topped with Tomatoes, Corn, Jalapeno, Peppers and Scallions.