26 Jul August Lunch Specials
Our new chef, Chef Colin, has prepared a compilation of daily dishes that utilize the freshest seasonal ingredients! We hope you’ll make plans to join us for lunch with an oceanfront view!
Tuesday, August 1st: Sautéed Shrimp with Broccoli and Shallots tossed in a Garlicky Lemon Butter and served over Brown Basmati Rice.
Wednesday, August 2nd: Crab, Cream Cheese and Chive Stuffed Portabella Mushroom served over Sautéed Spinach topped with a Parmesan Mornay Sauce.
Thursday, August 3rd: Blackened Grouper and Roasted Poblanos served on Warm Flour Tortillas topped with Kale and Red Cabbage Slaw tossed in a Creamy Red Wine Vinaigrette.
Friday, August 4th: Drunken Mandarin Salmon: Fresh Grilled Salmon served over Pomelo Zested Jasmine Rice and topped with a Brandy Soaked Mandarin Orange Salsa.
Saturday, August 5th: Chicken Forestiere: Grilled Chicken Breast served over Roasted Redskin Mashed Potatoes topped with a Wild Mushroom Cream Sauce.
Sunday, August 6th: Peppercorn Crusted Beef Tenderloin with Grilled Shrimp topped with a Cognac Butter Sauce served over White and Green Asparagus. Paired with Blueberry Cream Cheese Coffee Cake.
Monday, August 7th: Pan Seared Swordfish Basted in a Browned Butter Sauce served over Sweet Potato Mash and Brown Sugar Glazed Carrots.
Tuesday, August 8th: Sautéed Mussels in a Garlic and White Wine Cream Sauce with Grilled Tomatoes served over Linguine.
Wednesday, August 9th: Candied Jalapeno Barbequed Shrimp served over Roasted Red Pepper Pilaf and Seasonal Vegetables.
Thursday, August 10th: Stir Fried Garlic-Ginger Oysters with Broccoli, Onion, Peppers and Carrots served on a bed of Coconut Curried Rice.
Friday, August 11th: Coffee Crusted Scallops Seared in a Hot Iron Skillet served over White Creamy Grits topped with a Maple Bourbon Bacon Glaze.
Saturday, August 12th: Sea Captains House Made Crab and Shrimp Cheesecake Topped with a Lemon and Chive Whipped Cream Served with Seasonal Vegetables.
Sunday, August 13th: Pan Seared Parmesan-Herb Crusted Halibut topped with a Fresh Lemon-Dill Cream Sauce served over Wild Rice. Paired with a Smores Cake.
Monday, August 14th: Zesty Lemon and Herb Broiled Flounder topped with a Black Bean and Roasted Corn Relish served over Jasmati Rice.
Tuesday, August 15th: Grilled Chicken Breast Topped with Asparagus, Crab Meat and Béarnaise. Served with a side of Cajun Style Rice & Steamed Vegetables.
Wednesday, August 16th: Fresh Greens, Arugula, Mesclun and Frisee tossed in a Honey-Lime Vinaigrette with Shredded Daikon, Heirloom Tomatoes, Crumbled Goat Cheese and topped with Citrus Grilled Shrimp.
Thursday, August 17th: Chili Rubbed Scallops served over Orzo and Spinach topped with a Key Lime-Cilantro Cream Sauce.
Friday, August 18th: Tuna Steak Seared with a Pistachio Crust topped with a Mediterranean Style Salsa of Tomatoes, Capers, Olives and Banana Peppers served over Cous Cous.
Saturday, August 19th: Jamaican Jerk Rubbed Snapper Pan Seared in a Hot Skillet served over Pineapple-Coconut Risotto topped with a Tropical Peach Chutney and Micro Cilantro.
Sunday, August 20th: Salmon Florentine: Broiled Salmon Stuffed with Spinach and Tomatoes served over Parmesan Pilaf and topped with a Lemon Beurre Blanc. Paired with a Lemon Poppy Cake with Lemon Glaze.
Monday, August 21st: Grilled Shrimp and Scallop Skewers with Onions, Peppers and Chunks of Pineapple served over a bed of Apricot Basmati topped with Tropical Salsa.
Tuesday, August 22nd: Flounder Amandine: Pan Seared Flounder encrusted with Almonds served over Fluffy White Rice and Zesty Green Beans topped with Herb Butter.
Wednesday, August 23rd: Roasted Rainbow Trout served over Lemony Orzo with Seasoned Cauliflower topped with a Peppery Cream Sauce.
Thursday, August 24th: Blackened Shrimp served over Smoked Gouda Cheese Grits topped with a Roasted Red Pepper Aioli.
Friday, August 25th: Seasoned Pork Chop served with a side of Creamy Sweet Corn Panna Cotta and Drizzled with a Chipotle-Honey Barbeque Sauce.
Saturday, August 26th: Mahi-Mahi Grilled and Basted with a Lemon Herb Butter served with Roasted Rosemary Fingerling Potatoes and Vegetable Medley.
Sunday, August 27th: Beer Battered Coconut Shrimp topped with a Sweet Orange Marmalade served with Jasmine Rice and Broccolini. Paired with Cheesecake Layered with Strawberry Cake topped with Cream Cheese Frosting
Monday, August 28th: Seared Sesame Crusted Tuna, Sliced and Served over Sweet and Sticky Mango Rice with Napa Cabbage and Drizzled with a Soy-Ginger Reduction.
Tuesday, August 29th: Crab Meat and Herb Stuffed Grouper Served over Quinoa with Roasted Garlic, Tomato and Basil topped with a Balsamic Glaze.
Wednesday, August 30th: Cajun Seasoned Char Grilled Ribeye and Broiled Shrimp topped with a Blood Orange Compound Butter served with Caramelized Onion and Bacon Brussel Sprouts.
Thursday, August 31st: Smoked Salmon Flatbread: Crispy Flatbread with a Lemon-Dill Mascarpone Spread topped with Smoked Salmon, Capers, Minced Red Onion and Seasoned Heirloom Tomatoes.