30 Jan February 2019 Lunch Specials

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

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

Sunday, February 3^rd 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 4^th   Pork Belly Sliders served on Mini Buns topped with Delmonico and Tangy Barbeque served with Cajun Fries

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

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

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

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

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

Sunday, February 10^th 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 11^th Sauteed Mussels and Clams in a Garlic White Wine Cream Sauce tossed with Linguini and Served with Grilled Tomatoes and Crostinis

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

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

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

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

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

Sunday, February 17^th 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 18^th Marinated Grilled Chicken Breast with Sauteed Zucchini served with Fresh Roasted Tomato Salad and Topped with Lemon Beurre Blanc

Tuesday, February 19^th 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 20^th Salmon BLT with Lemon Aioli on Brioche and Choice of Side

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

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

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

Sunday, February 24^th 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 25^th 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 26^th Sea Captains House Made Seafood Cheesecake served with Fried Green Tomatoes and Lemon Dill Beurre Blanc

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

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