December Lunch Specials

Our hearty lunch specials are prepared daily using the freshest ingredients and seasonal vegetables.

Thursday, December 1st: Pan Seared Scallops over Smoked Gouda Cheese Grits with Summer Vegetables. Finished with a White Wine-Pancetta Cream Sauce

Friday, December 2nd: Sautéed Mussels & Andouille Sausage in a Sweet Potato Curry Sauce served over White Rice

Saturday, December 3rd: Salmon Croquettes over Stoned Ground Grits with Wilted Spinach and Cherry Tomatoes. Finished with a Dijonaise Sauce

Sunday, December 4th: Blackened Barramundi with a Yogurt-Dill Sauce. Paired with Steamed Vegetables and Rice of the Day. Served with Red Velvet Cake with a Cream Cheese Frosting

Monday, December 5th: Broiled Prawns over Creamy Polenta with Roasted Root Vegetables and Pan Sauce

Tuesday, December 6th: Grilled Scallops over Roasted Butternut Squash and Spiced Winter Greens. Finished with a Citrus-Jalapeno Vinaigrette

Wednesday, December 7th: “Seafood Cannelloni” Crab, Scallops, and Shrimp with Tomato, Spinach, Garlic, and Ricotta & Mozzarella Cheeses rolled in Lasagna Sheets then baked. Topped with a 5-Cheese Marinara

Thursday, December 8th: Sautéed Clams and Smoked Sausage tossed in Penne Pasta with Tomatoes, Mushrooms, and Caramelized Onions in a Spicy Clam Sauce

Friday, December 9th: Flounder Francoise with Lemon-Caper Butter Sauce. Paired with Steamed Vegetables and Rice of the Day

Saturday, December 10th: Curry Shrimp with Coconut Rice and Steamed Vegetables

Sunday, December 11th: Pan Seared Salmon with Ginger-Maple Glaze. Served with Pineapple-Cheddar Cheese Casserole and Steamed Vegetables. Paired with a Peppermint Swirl Cheesecake with an Oreo Crust

Monday, December 12th: Broiled Cod served over a Butternut Squash Purée with Sautéed Brussel Sprouts. Finished with a Honey-Balsamic Reduction

Tuesday, December 13th: Grilled Shrimp over White Rice and Sautéed Winter Vegetables in a Coconut-Curry Sauce

Wednesday, December 14th: Pan Seared Scallops over Wilted Spinach and Grilled Carrots with a Ginger Cream Sauce

Thursday, December 15th: Baked Mediterranean Flounder over White Rice and Steamed Vegetables
Friday, December 16th: Sautéed Jumbo Shrimp with Garlic & Tomatoes in Angel Hair Pasta with a Lemon Butter Sauce

Saturday, December 17th: Grilled Scallops over a Wild Mushroom & Parmesan Risotto with a Basil Pesto Oil

Sunday, December 18th: Grilled Salmon topped with a Pineapple Aioli. Paired with Spiced Sweet Potatoes & Collard Greens. Served with a Gingerbread Cake with a Cinnamon Cream Cheese Frosting

Monday, December 19th: “Seafood Lasagna” Crab, Shrimp, & Scallops layered with Pasta, Ricotta Cheese, Garlic, Tomato, Spinach, and an Alfredo Cream Sauce

Tuesday, December 20th: Savory Shrimp & Crab Cheesecake topped with a Lemon-Dill Butter Sauce. Paired with Fried Green Tomatoes. Served with a Chocolate Cake with a Peanut Butter Buttercream Frosting

Wednesday, December 21st: “Seafood Shepherd’s Pie” Shrimp & Crab Topped with a Creamy Carrot, Celery, & Onion Chicken Stock Cream Sauce Then Finished with a Roasted Garlic Mashed Potato and Gouda Cheese Crust

Thursday, December 22nd: Pan Seared Salmon Cakes served over a Wild Mushroom & Parmesan Risotto with Steamed Vegetables. Finished with a Dijonaise Sauce

Friday, December 23rd: Sautéed Shrimp and Andouille Sausage tossed with Penne Pasta, Pumpkin, Onion, and Tomato in a Creamy Pumpkin Sauce

Saturday, December 24th: Closed for Christmas

Sunday, December 25th: Closed for Christmas

Monday, December 26th: Closed for Christmas

Tuesday, December 27th: Pan Seared Salmon served over White Rice with Winter Vegetables and Vegetable Broth

Wednesday, December 28th: “Winter Seafood Gumbo” Shrimp, Crab, and Andouille Sausage with Kale, Beets, Butternut Squash, Artichokes, and Onion in a Savory Broth. Served over White Rice

Thursday, December 29th: Spicy Pumpkin Soup with a Corn and Crab Relish. Served with Shrimp Salad on a Croissant with Lettuce & Tomato

Friday, December 30th: Pan Seared Scallops served over a Roasted Butternut Squash Puree with Steamed Vegetables. Finished with a Pomegranate Beurre Blanc

Saturday, December 31st: Grilled Shrimp served over a Butternut Squash Risotto with Steamed Vegetables. Topped with a Citrus-Jalapeno Vinaigrette

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