31 Jul August 2018 Lunch Specials
Wednesday, August 1st: Mary’s Calamari sautéed in a Marinara Sauce with Roasted Okra served over Rice with Toasted Crostini
Thursday, August 2nd: Tuscan style Sautéed shrimp in a Creamy Garlic Sauce with Spinach Served over Rice.
Friday, August 3rd: Breaded and Fried Catfish Tacos with Coleslaw, Tomato and Corn Pico Topped with Guacamole served with Tres Leche cake.
Saturday, August 4th: Lemon Parmesan Salmon served over Pineapple and Onion Pilaf with Grilled Asparagus
Sunday, August 5th: Herb encrusted Sea Scallops with Blackberry reduction over Citrus rice with Sautéed Zucchini
Monday, August 6th: Beer Battered Shrimp Served over Dirty Rice with Sweet Potato Fries and a Cajun Tartar Sauce
Tuesday, August 7th: Pan Seared Flounder topped with Sautéed Mushrooms and a Shallot Chardonnay Cream Sauce with Roasted Rosemary Red Potato’s and Spinach
Wednesday, August 8th: Seafood Soufflé Grilled Shrimp served on a Puff Pastry topped with a Lemon Dill Butter and served with Fresh Seasonal Vegetables
Thursday, August 9th: Seared Salmon with an Orange-Cognac Glaze on a bed of Citrus Jasmine Rice with Sautéed Broccoli and Red peppers
Friday, August 10th: Bacon Wrapped Sea Scallops topped with Pecan Bourbon Glaze over Basil Risotto. Served with a Slice of Peach Bourbon upside down Cake.
Saturday, August 11th: Low Country Salmon Cakes with Saffron Butter Rice and Sautéed Zucchini
Sunday, August 12th: Sea Captains House-made Crab and Shrimp Tart with Lemon Dill Sauce and Fried Green Tomato and Grits
Monday, August 13th: Pan Seared Sea Scallops served over a Roasted Red Pepper Grits with Sautéed Spinach topped with a Basil Pesto Cream Sauce
Tuesday, August 14th: Broiled Flounder topped with Crab Meat tossed in a Shallot and Garlic Wine Butter on a Bed of Herb Pilaf served with Roasted Vegetables
Wednesday, August 15th: Jeremy’s Fresh Rainbow Trout “en Papillote” with Roasted Asparagus, Carrots, Tomato’s and Citrus Kissed Rice
Thursday, August 16th: Low Country Muddle of Fresh Fish, Clams, and Mussels in a Zesty Saffron Tomato Broth served with Crostini’s
Friday, August 17th: Crab and Cream Cheese stuffed Portabella Mushroom served over Sautéed Spinach topped with a Parmesan Mornay Sauce. Served with Honey Panna Cotta
Saturday, August 18th: Captains Shrimp Roll: Toasted Buttery stuffed with a Shrimp Salad with Celery, Onions, and Lettuce topped with tomatoes served with a cup of She Crab soup.
Sunday, August 19th: Blackened Ahi Tuna Steaks served over Grilled Vegetable Quinoa topped with a Roasted Corn and Tomato Pico
Monday, August 20th: Beer Battered Cod over Cajun Rice with Potato Wedges and a Cajun Rémoulade Sauce served with Chef’s Rice of the Day
Tuesday, August 21st: Garlic and Herb Panko Encrusted Catfish with Lemon Dill Sauce served over Mushroom and Onion Pilaf with Mashed Cauliflower
Wednesday, August 22nd: Sage and Brown Butter Basted Scallops served over a Parmesan Risotto with Sautéed Spinach
Thursday, August 23rd: Fresh North Carolina Crab Melt served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Rémoulade
Friday, August 24th: BBQ Salmon with Manchego Mac and Cheese and Country Style Golden Green Beans. Served with a Jumbo Caramel filled Chocolate Chip Cookie Ala Mode.
Saturday, August 25th: Shrimp and Steak Skewers with Fresh Herb Sauce served over Mushroom Pilaf with Roasted Asparagus
Sunday, August 26th: Hawaiian Garlic Shrimp with Grilled Pineapple served over Tropical Rice Pilaf
Monday, August 27th: 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
Tuesday, August 28th: Captains Crab Roll: Toasted Buttery stuffed with a Crab Salad with Celery, Onions, and Lettuce topped with tomatoes served with a cup of She Crab soup.
Wednesday, August 29th: Captains Shrimp Roll: Toasted Buttery Roll stuffed with a Shrimp Salad with Celery, Onions, Scallions, and Tarragon served with Roasted Red Pepper
Thursday, August 30th: Mary’s Calamari sautéed in a Marinara Sauce with Roasted Okra served over Rice with Toasted Crostini
Friday, August 31st: Low Country Muddle of Fresh Fish, Clams, and Mussels in a Zesty Saffron Tomato Broth served with Crostini’s