30 Nov December 2017 Lunch Specials
The holidays are here again so make plans to taste all the delicious flavors of the season at Sea Captain’s!
Friday, December 1st: Pistachio and Pesto Grilled Shrimp Pasta: Penne Noodles tossed in a Creamy Pesto Sauce with Crushed Pistachios, Roasted Peppers, Shallots and Broccoli topped with Marinated Grilled Shrimp
Saturday, December 2nd: Beef Tenderloin Medallion served over a Crispy Potato Cake with Roasted Baby Carrots and a Wild Mushroom Ragout
Snday, December 3rd: Grilled Chicken Breast Topped with Asparagus, Crab Meat and Béarnaise. Served with a side of Veggie Pilaf & Steamed Vegetables. Served with an Orange Chiffon Cake with Orange Icing
Monday, December 4th: Crab Meat Sauteed in Herb Butter on top of a Chive and Cheddar Cheese Biscuit topped with Mushrooms, Capers and Tomatoes
Tuesday, December 5th: Cinnamon Rubbed Salmon served over Browned Butter Risotto and Roasted Parsnips topped with a Winter Apple Confit
Wednesday, December 6th: Grilled Shrimp served on Puff Pastry topped with Basil and Chive Butter with a side of Fresh Seasonal Vegetables
Thursday, December 7th: Grilled Jamaican Jerk Rubbed Shrimp served over Caribbean Sweet Potato Salad topped with a Mojo Sauce
Friday, December 8th: Sautéed Mussels and Clams tossed in a Sweet and Spicy Thai Coconut Curry Sauce with Roasted Peppers, Shallots, Garlic and Carrots served over Arborio Rice
Saturday, December 9th: Grilled Scallops topped with a Peach Glaze served over a Pecan Bourbon Risotto and Caramelized Brown Sugar Peaches
Sunday, December 10th: Pan Seared Mahi Mahi topped with Balsamic Glazed Red Onions served over Buttery Parsnip Mash and Swiss Chard. Paired with a slice of Coconut Cake
Monday, December 11th: Blackened Sea Scallops served over Smoked Gruyere Cheese Grits topped with a Spicy Persimmon Jam
Tuesday, December 12th: Coconut Crusted Swordfish Bites topped with a Cranberry-Kumquat Compote served over Pineapple Pilaf and Roasted White Asparagus.
Wednesday, December 13th: Grilled Golden Tile Fish served over Crimson Couscous topped with a Golden Beet and Fig Salad
Thursday, December 14th: Orange-Coconut Panko Crusted Shrimp served over Pineapple Orzo topped with a Fresh Strawberry Puree and Shredded Coconut
Friday, December 15th: Sesame Crusted Tuna Poke served over a Seaweed Salad topped with an Asian Style Kohlrabi Slaw
Saturday, December 16th: Beer Battered Cod served over Dirty Rice with Malt Chips and a Cajun Tartar Sauce
Sunday, December 17th: Blackened Grouper served on Warm Flour Tortillas topped with Roasted Poblanos and a Creamy Red Wine Vinaigrette Slaw. Served with a Piece of Angel Food Cake with White Icing and Fresh Strawberries
Monday, December 18th: Broiled Salmon in a Brown Sugar Glaze served over Creamy Potato Mash with Glazed Baby Carrots
Tuesday, December 19th: Walnut Crusted Snapper topped with a Cranberry-Date Chutney served over Lemony Orzo
Wednesday, December 20th: Fresh Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Remoulade
Thursday, December 21st: Mixed Greens of Arugula, Chicory and Kale tossed in Blueberry-Pomegranate Vinaigrette topped with Persimmons, Pomegranate Seeds, Goat Cheese and Autumn Spiced Rubbed Shrimp
Friday, December 22nd: Potato Gnocchi with Italian Sausage and Spinach tossed in a Creamy Champagne Sauce topped with Tomato Confit
Saturday, December 23rd: Crab, Cream Cheese and Chive Stuffed Portabella Mushroom served over Sautéed Spinach topped with a Parmesan Mornay Sauce.
Sunday, December 24th: Closed for the Holiday
Monday, December 25: Closed for the Holiday
Tuesday, December 26th: Closed for the Holiday
Wednesday, December 27th: Sautéed Mussels in a Garlic and White Wine Cream Sauce topped with Grilled Tomatoes and served over Linguine.
Thursday, December 28th: Sea Captains House Made Crab and Shrimp Cheesecake with Fried Green Tomatoes and Lemon Dill Sauce.
Friday, December 29th: Seared Sesame Crusted Tuna, Sliced and Served over Sweet and Sticky Mango Rice with Napa Cabbage and Drizzled with a Soy-Ginger Reduction.
Saturday, December 30th: Cajun Rubbed Striped Bass served over Creamy Corn Grits topped with a Bacon Jalapeno Jam
Sunday, December 31st: Marinated Pork Loin topped with Capicola and Melted Gruyere Cheese served on a Toasted Hoagie Roll with Pickles and Dijonaise. Paired with a Heavenly Red Velvet Cake