April 2019 Lunch Specials

Monday, April 1st Blackened Shrimp Tacos served on Flour Tortillas with Shredded Lettuce, Roasted Peppers and Gouda Cheese Sauce.  Served with a side of Tortilla Chips

Tuesday, April 2nd Blackened Mahi Mahi topped with Grilled Pineapple, Swiss Cheese and Lemon Aioli. Served with Cajun Fries

Wednesday, April 3rd Basil Pesto Grilled Chicken Pasta:  Sauteed Chicken with Red Peppers, Broccoli, Onions, and Garlic tossed in a Pesto Cream Sauce.

Thursday, April 4th   Cajun Fried Oyster Tacos served on Warm Flour Tortillas with Shredded Lettuce, Pepper Jack Cheese and Remoulade. Served with Spanish Rice

Friday, April 5th Pulled Chicken Quesadilla with Roasted Tomatoes, Peppers, Onions, and Mixed Cheese served with Salsa

Saturday, April 6th  Cajun Rubbed Salmon topped with a Green Tomato Jam served over Yellow Pepper Risotto

Sunday, April 7th Pan Seared Scallops over Sautéed Arugula topped with Roasted Red Pepper Beurre Blanc with Chefs Starch of Day.  Paired with Strawberry Brulee and Fresh Cream and Chocolate

Monday, April 8th Bacon Wrapped Scallops with Peach Glaze served over Goat Cheese Risotto and Caramelized Peaches

Tuesday, April 9th Chicken Salad Melt:  House Made Crab Salad topped with Melted Swiss, Bacon, Lettuce and Tomato served with a cup of Clam Chowder

Wednesday, April 10th Club Wrap: Turkey, Ham, Bacon and Mixed Cheese with Lettuce and Tomato served with a side of House Made Pasta Salad.

Thursday, April 11th Fried Seabass Tacos served on Flour Tortillas with Shredded Lettuce, Mixed Cheese and Pico.  Served with a side of Tortilla Chips

Friday, April 12th Blackened Caesar Salmon Wrap served with Chefs Vegetable of the Day

Saturday, April 13th Shrimp Louie Salad, a Traditional California Salad Featuring Shrimp, Egg, and Tomato

Sunday, April 14th Orange Glazed Shrimp over Sauteed Broccoli and Seasoned White Rice topped with a Sesame Seeds and Spicy Chili Glaze.  Lemon Poppy Seed Torte with Raspberry Sauce

Monday, April 15th Cajun Dusted Fish Tacos served on Warm Flour Tortillas with Cilantro Aioli, Jicama, and Red Pepper Slaw.  Served with Herb Pilaf

Tuesday, April 16th Salmon BLT with Lemon Aioli on Brioche and Choice of Side 

Wednesday, April 17th Low Country Muddle of Fresh Fish, Mussels, and Clams served in a Tangy Saffron Tomato Broth with Potatoes and Pancetta.

Thursday, April 18th Chicken Caprese Sandwich:  Marinated Chicken served on Brioche Bun topped with Mozzarella, Grilled Tomatoes, Basil Aioli, and Balsamic Glaze.

Friday, April 19th Cajun Rubbed Beef Tips served on Warm Flour Tortillas topped with Shredded Lettuce, Roasted Yellow Peppers, Pepper Jack Cheese and topped with Chipotle Sour Cream

Saturday, April 20th Braised Pork Belly with Steamed Bok Choy and Shredded Carrot in a Ponzu Glaze with Fried Rice and Wontons

Sunday, April 21st Sauteed Shrimp and Beef Tips in a Garlic and Scallion Cream sauce served over Herb Pilaf.  Blackberry Mousse with White Chocolate Sauce and Fresh Berries

Monday, April 22nd Beef Tip Quesadilla with Red Onions and Mushrooms, Served with Tortilla Chips and Salsa

Tuesday, April 23rd Seabass Taco with Mixed Cheese, Pico de Gallo and Spicy Remoulade and Choice of Side

Wednesday, April 24th Grilled Chicken Breast topped with a Bourbon Barbeque Glaze and Fried Onion Laces served over Garlic Mash and Sauteed Greens

Thursday, April 25th Steak Marsala:  Seared Steak Tips with Mushrooms and Onions tossed in a Marsala Sauce and served over Creamy Parmesan Risotto

Friday, April 26th Sea Captains House Made Seafood Cheesecake served with Fried Green Tomatoes and Lemon Dill Beurre Blanc

Saturday, April 27th Barbequed Salmon served over Homestyle Mac and Cheese with Golden Fried Green Beans

Sunday, April 28th Beer Battered Shrimp served with Chefs Starch of the Day and Spicy Remoulade.  Espresso Truffle with Mascarpone Mousse and Chai Sauce

Monday, April 29th Sea Captains Chicken Salad on a Bed of Mixed Greens served with Fresh Fruit and Celery Seed Dressing

Tuesday, April 30th Blackened Beef Tips Sautéed with Mushrooms and Onions and served over Roasted Red Skin Smashed Potatoes

Loading Facebook Comments ...
No Comments

Post A Comment