February 2019 Lunch Specials

Friday, February 1st Blackened Shrimp Tacos served on Flour Tortillas with Shredded Lettuce, Roasted Peppers and Mixed Cheese.  Served with a side of Tortilla Chips

Saturday, February 2nd Fried Egg and Bleu Cheese Burger with a Tabasco Aioli Paired with Hand Cut Potato Wedges

Sunday, February 3rd Pesto Grilled Shrimp Pasta:  Sauteed Shrimp with Red Peppers, Broccoli, Onions, and Garlic tossed in a Pesto Cream Sauce. Paired with a Lemon Tart with Fresh Berries

Monday, February 4th   Pork Belly Sliders served on Mini Buns topped with Delmonico and Tangy Barbeque served with Cajun Fries

Tuesday, February 5th Blackened Beef Tip Quesadilla with Red Onions and Mushrooms, Served with Spanish Rice and Salsa

Wednesday, February 6th  8oz Strip Steak served with Homefries and Over Medium Eggs, Topped with Hollandaise Sauce and Paired with Fruit Parfait

Thursday, February 7th Blackened Scallops over Sautéed Spinach topped with Roasted Red Pepper Beurre Blanc with Chefs Starch of Day

Friday, February 8th Grilled Scallops topped with a Peach Glaze served over Asparagus and Goat Cheese Risotto with Caramelized Peaches

Saturday, February 9th Chicken Salad Melt on an English Muffin topped with Melted Swiss, Bacon, Lettuce and Tomato served with a Cup of She Crab

Sunday, February 10th Turkey, Bacon and Avocado Wrap with Lettuce and Tomato served with a side of House Made Pasta Salad.  Served with a Piece of Chocolate Covered Strawberry Cake with Whipped Cream and Fresh Strawberries

Monday, February 11th Sauteed Mussels and Clams in a Garlic White Wine Cream Sauce tossed with Linguini and Served with Grilled Tomatoes and Crostinis

Tuesday, February 12th Blackened Caesar Salmon Salad topped with Parmesan Cheese and Croutons

Wednesday, February 13th Shrimp Louie Salad, a Traditional California Salad Featuring Shrimp, Egg and Tomato

Thursday, February 14th Sautéed Jumbo Shrimp Scampi with Linguini Pasta

Friday, February 15th Pineapple Braised Pork Belly served on Flour Tortillas topped with a Jalapeno-Pineapple Salsa served with a side of Seasoned Tortilla Chips

Saturday, February 16th Kale and Mixed Greens Salad tossed in a Balsamic-Port Wine Vinaigrette topped with Grilled Shrimp, Crumbled Goat Cheese, Pecans and Craisins

Sunday, February 17th Low Country Muddle of Fresh Fish, Mussels, and Clams served in a Tangy Saffron Tomato Broth with Potatoes and Pancetta.  Served with a Slice of Coconut Cheesecake topped with Mango Curd and Whipped Cream

Monday, February 18th Marinated Grilled Chicken Breast with Sauteed Zucchini served with Fresh Roasted Tomato Salad and Topped with Lemon Beurre Blanc

Tuesday, February 19th Cajun Rubbed Beef Tips served on Warm Flour Tortillas topped with Shredded Lettuce, Roasted Yellow Peppers, Pepper Jack Cheese and topped with Chipotle Sour Cream

Wednesday, February 20th Salmon BLT with Lemon Aioli on Brioche and Choice of Side

Thursday, February 21st Sauteed Shrimp Tips in a Garlic Cream sauce served over Herb Pilaf

Friday, February 22nd Grilled Salmon in a Brown Sugar Glaze served over Creamy Mashed Potatoes with Glazed Baby Carrots

Saturday, February 23rd Seabass Taco with Mixed Cheese, Pico de Gallo and Spicy Remoulade and Choice of Side.

Sunday, February 24th Pan Seared Chicken Breast topped with a Mushroom and Shallot Chardonnay Cream Sauce served with Roasted Red Skin Potatoes and Braised Greens.  Paired with Pistachio Crème Brulee with Pistachio Brittle

Monday, February 25th Steak Marsala:  Seared Steak Tips with Mushrooms and Onions tossed in a Marsala Sauce and served over Creamy Roasted Red Skin Mashed Potatoes

Tuesday, February 26th Sea Captains House Made Seafood Cheesecake served with Fried Green Tomatoes and Lemon Dill Beurre Blanc

Wednesday, February 27th Barbequed Salmon served over Homestyle Mac and Cheese with Golden Fried Green Beans

Thursday, February 28th Sea Captains Chicken Salad on a Bed of Mixed Greens served with Fresh Fruit and Celery Seed Dressing

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