27 Dec January 2018 Lunch Specials
We invite you to take in the wonderful views and enjoy some impressive lunch specials to ring in the new year. So delicious and unique, you’ll want to come experience what’s new day after day in January.
January 2018 Lunch Features
Monday, January 1st: Roasted Bone in Pork Chop topped with a Mustard Glaze served over Homemade Sauerkraut and Stewed Black Eye Peas
Tuesday, January 2nd: Closed for Renovations – We apologize for the inconvenience.
Wednesday, January 3rd: Closed for Renovations – We apologize for the inconvenience.
Thursday, January 4th: Closed for Renovations – We apologize for the inconvenience.
Friday, January 5th: Closed for Renovations – We apologize for the inconvenience.
Saturday, January 6th: Closed for Renovations – We apologize for the inconvenience.
Sunday, January 7th: Closed for Renovations – We apologize for the inconvenience.
Monday, January 8th: Closed for Renovations – We apologize for the inconvenience.
Tuesday, January 9th: Grilled Scallops topped with a Peach Glaze served over a Pecan Bourbon Risotto and Caramelized Brown Sugar Peaches
Wednesday, January 10th: Grilled Mahi Mahi topped with a Blueberry Beurre Blanc served over Pineapple Pilaf and Roasted Spaghetti Squash
Thursday, January 11th: Wasabi Crusted Sea Scallops served over Seaweed Salad topped with Kohlrabi and Cabbage Slaw and Drizzled with a Ponzu Sauce
Friday, January 12th: Pan Seared Swordfish topped with a Lemon Caper Sauce served over Roasted Broccoli Rabe and Creamy Leeks
Saturday, January 13th: Grilled Golden Tile Fish served over Roasted Red Pepper Grits and Roasted Sweet Potatoes topped with a Golden Beet Coulis
Sunday, January 14th: Orange-Coconut Panko Crusted Scallops served over Mango Orzo topped with a Fresh Pineapple Puree and Shredded Coconut. Served with a Piece of Cookies and Cream and Cream Cheesecake.
Monday, January 15th: Pan Seared Chicken Breast topped with a Sauteed Mushroom and Shallot Chardonnay Cream Sauce served over Roasted Rosemary Red Potatoes and Braised Greens
Tuesday, January 16th: Beer Battered Shrimp served over Dirty Rice with Hand Cut Fries and a Cajun Tartar Sauce
Wednesday, January 17th: Marinated Tomato and Zucchini Salad served over a Seasonal Spring Mix topped with Potato Crusted Sea Scallops and Drizzled with a Dijon Vinaigrette
Thursday, January 18th: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with a side of Cheesy Cauliflower Au Gratin
Friday, January 19th: Pan Seared Grouper with a Black Bean, Jicama and Roasted Corn Relish served over a Fried Risotto Cake and Haricot Verts
Saturday, January 20th: Fresh Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Remoulade
Sunday, January 21st: Caramelized Salmon with an Orange-Cognac Glaze on a bed of Citrus Jasmine Rice and Roasted White Asparagus. Served with a Slice of Heavenly Chocolate Cake
Monday, January 22nd: Blackened Tuna Steaks served over Grilled Vegetable Quinoa topped with a Roasted Corn and Tomato Pico
Tuesday, January 23rd: Sweet and Spicy Shrimp Spring Rolls: Marinated Shrimp mixed with Cabbage, Peppers, Carrots, Garlic and Onions in a Crispy Fried Spring Roll over Sticky Rice and Drizzled with a Sriracha Aioli
Wednesday, January 24th: Coffee Crusted Scallops served over Creamy White Grits topped with a Bourbon Maple Glaze and Candied Bacon Crumbles
Thursday, January 25: Crab Meat and Herb Stuffed Grouper served over Quinoa with Roasted Garlic, Tomato and Basil topped with Balsamic Glaze
Friday, January 26th: Jamaican Jerk Rubbed Mahi Mahi served over Smoked Gouda Yellow Grits with Roasted Cauliflower topped with a Roasted Pepper Jam
Saturday, January 27th: Brown Sugar Rubbed Sea Scallops served over Creamy Polenta and Seasonal Vegetables topped with an Apple Cider Spiced Glaze
Sunday, January 28th: Sea Captains House Made Crab and Shrimp Cheesecake with Fried Green Tomatoes and Lemon Dill Sauce. Paired with a Piece of Yellow Layered Cake with Chocolate Buttercream Frosting
Monday, January 29th: Seared Sesame Crusted Tuna, Sliced and Served over Sweet and Sticky Mango Rice with Napa Cabbage and Drizzled with a Soy-Ginger Reduction.
Tuesday, January 30th: Broiled Flounder Basted with Garlic Butter on a bed of Herb Pilaf with Roasted Squash topped with Crab Meat tossed in Shallot and Garlic Wine Butter
Wednesday, January 31st: Crab and Cream Cheese Stuffed Broiled Grouper served over Smoked Gouda Mac and Cheese mixed with Roasted Peppers