January 2017 Lunch Specials

As we welcome in a new year, it’s a time to kick start 2017 with a bang. Our Executive Chef has used his culinary skills to create a unique and healthy inspired lunch menu with seasonal vegetable and fresh catches of the sea. Packed with new exciting recipes and some of your favorite, you’ll be starting the year off right.

Sunday, January 1st“Autumn Beef & Shrimp Stew” Sautéed Filet Beef Tips and Shrimp marinated in a sweet Red Wine Sauce with Carrots, Celery, Onions, and Mushrooms. Served over White Rice. Paired with Blueberry Sour Cream Pound Cake

Monday, January 2nd: Chicken salad served on a Croissant with Lettuce & Tomato. Accompanied with Loaded Potato Soup.

Tuesday, January 3rd:  “Seafood Lasagna” Crab, Shrimp, & Scallops layered with Pasta, Ricotta Cheese, Garlic, Tomato, Spinach, and an Alfredo Cream Sauce

Wednesday, January 4th Grilled Salmon over Sautéed Spinach & Cherry Tomatoes on White Grits then finished with a Shallot Butter Sauce

Thursday, January 5th:  Sautéed Shrimp and Andouille Sausage tossed with Penne Pasta, Pumpkin, Onion, and Tomato in a Creamy Pumpkin Sauce

Friday, January 6th:  Pan Seared Salmon Cakes served over a Wild Mushroom & Parmesan Risotto with Steamed Vegetables. Finished with a Dijonaise Sauce

Saturday, January 7th:  Grilled Scallops served over Roasted Butternut Squash Caponata with steamed Asparagus then finished with a Honey-Balsamic Drizzle

Sunday, January 8th:  Sautéed Shrimp, Crab, Ricotta Cheese, Garlic, Wilted Spinach, and Caramelized Onions stuffed in Phyllo Dough then Baked. Topped with a Seafood Cream Sauce. Paired with a White Chocolate Cheesecake

Monday, January 9th:  Closed for renovations

Tuesday, January 10th:  Close for renovations

Wednesday, January 11th:  Closed for renovations

Thursday, January 12th:  Closed for renovations

Friday, January 13th:  Closed for renovations

Saturday, January 14th:  Closed for renovations

Sunday, January 15thClosed for renovations

Monday, January 16th Rosemary Roasted Chicken with Root Vegetables and Rice of the Day then topped with Pan Sauce

Tuesday, January 17th:  Sautéed Shrimp, Clams, and Mussels tossed in Penne Pasta with Tomatoes, Onions, and Mushrooms in a Vodka Sauce

Wednesday, January 18th:  Pan Seared Scallops served over Wilted Spinach with Caramelized Mushrooms & Onions. Topped with Cranberry Jam

Thursday, January 19th:  Baked Catfish topped with Sautéed Shrimp then served over Smoked Paprika Couscous with Steamed Vegetables. Topped with a Lemon Beurre Blanc

Friday, January 20th:  Sliced Herb Encrusted Tuna served with a medley of Roasted Root Vegetables and Spiced Sweet Potatoes

Saturday, January 21st:  Marinated Slow Roasted Pork with a Portwine Demi-Glace. Served with Sweet Potato Wedges and Steamed Vegetables

Sunday, January 22nd Sautéed Filet Beef Tips, Shrimp, and Broccoli tossed with Garlic, Ginger, Brown Sugar, and Soy Sauce. Served over White Rice. Paired with Yellow Cake with Chocolate Frosting

Monday, January 23rd: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce. Served with Steamed Vegetables

Tuesday, January 24th:  Grilled Shrimp served over Lemon & Herb Roasted Potato Wedges with Steamed Vegetables. Topped with marinated Cherry Tomatoes, Basil, & Feta Cheese

Wednesday, January 25th:  Crab Salad on a Croissant with Lettuce and Tomato. Paired with a 3-Bean Chili

Thursday, January 26th:  Parmesan Encrusted Flounder topped with Asparagus, Crabmeat, and Béarnaise. Served with Rice of the Day

Friday, January 27th:  Savory Shrimp & Crab Cheesecake topped with a Lemon-Dill Butter Sauce. Paired with Fried Green Tomatoes

Saturday, January 28th:  “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

Sunday, January 29th Baked Flounder stuffed with a Crabcake and topped with Béarnaise Sauce. Served with Rice of the Day and Steamed Vegetables. Blackberry Cobbler

Monday, January 30th:  Slow Roasted Pot Roast topped with a Sweet Wine Sauce. Accompanied with Root Vegetables and a Sweet Potato Casserole

Tuesday, January 31st: Shrimp Salad served on a Croissant with Lettuce & Tomato. Served with a cup of Tomato Basil Bisque

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