February 2018 Lunch Specials

We want to invite you to come experience the culinary skills of the Sea Captain’s House chefs as they create delicious unique lunch specials for February.  You’re sure to ignite your taste buds with these specials .


Thursday, February 8th: Blackened Shrimp served over Creamy White Grits topped with a Pimento Cheese Cream Sauce

Friday, February 9th: Low Country Muddle of Fresh Fish, Clams and Mussels in a Zesty Saffron Tomato Broth served with Crostini Bread

Saturday, February 10th: BBQ Salmon with Manchego Mac and Cheese and Country Style Golden Fried Green Beans

Sunday, February 11th: Wasabi Crusted Sea Scallops served over Seaweed Salad topped with Kohlrabi and Cabbage Slaw and Drizzled with a Ponzu Sauce.  Served with a Slice of Chocolate Angel Food Cake with Chocolate Icing, Fresh Strawberries and Whipped Cream

Monday, February 12th: Fresh Rainbow Trout en Papillote with Asparagus, Carrots, Tomatoes and Chefs Rice of the Day

Tuesday, February 13th: Grilled Shrimp served on Puff Pastry topped with Fresh Basil and Chive Butter with a side of Fresh Seasonal Vegetables

Wednesday, February 14th: Smokey Cajun Rubbed Mahi Mahi topped with a Charred Corn Salsa with White Rice and Chefs Vegetable of the Day

Thursday, February 15th: Pan Seared Chicken Breast topped with a Sauteed Mushroom and Shallot Chardonnay Cream Sauce served over Roasted Rosemary Red Potatoes and Braised Greens

Friday, February 16th: Beer Battered Shrimp served over Dirty Rice with Hand Cut Fries and a Cajun Tartar Sauce

Saturday, February 17th: Parmesan Encrusted Sea Scallops served over a Roasted Tomato Risotto and Sautéed Spinach topped with a Basil Pesto Cream Sauce

Sunday, February 18th: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with Baked Gouda Mac and Cheese.  Served with a Piece of Chocolate Cheesecake with Caramel Sauce and Whipped Cream

Monday, February 19th: Crispy Pork Belly with Bourbon-Honey Glaze over Chive Mash Potatoes and Chargrilled Vegetables

Tuesday, February 20th: Fresh North Carolina Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Remoulade

Wednesday, February 21st: Caramelized Salmon with an Orange-Cognac Glaze on a bed of Citrus Jasmine Rice and Roasted White Asparagus

Thursday, February 22nd: Grilled Sea Scallops topped with a Peach Glaze served over a Pecan Bourbon Risotto and Caramelized Brown Sugar Peaches

Friday, February 23rd: Cornmeal Dusted Catfish topped with a Spicy Remoulade with Cider Braised Collard Greens and Jalapeno Cornbread

Saturday, February 24th: Fried Buttermilk Chicken and Sweet Potato Waffles topped with Whipped Honey Butter and Sambal Maple Syrup

Sunday, February 25: Low Country Salmon Cakes with Saffron Butter Rice and Chefs Vegetable of the Day.  Paired with a Piece of Chocolate Supreme Cake with Chocolate Whipped Cream

Monday, February 26th: Sesame Fried Catfish served over Stir Fried Vegetables and Garlic Parmesan Pilaf

Tuesday, February 27th: Sautéed Mussels and Clams in a Garlic and White Wine Cream Sauce with Grilled Fresh Tomatoes served over Linguine

Wednesday, February 28th: Sea Captains House Made Crab and Shrimp Cheesecake with Fried Green Tomatoes and Lemon Dill Sauce

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