January 2019 Lunch Specials

Tuesday, January 1st – Golden Fried Seabass Tacos with Mixed Cheese, Cilantro Aioli, Roasted Tomato and Corn Salsa Served with Tortilla Chips

Wednesday, January 2nd – Bacon and Bleu Cheese Burger with a Jalapeño Cilantro Aioli Paired with Hand Cut Potato Chips

Thursday, January 3rd – Homestyle Meatloaf with Gravy and Scalloped Potatoes

Friday, January 4th – Braised Pork Belly Sandwich Topped with Melted Cheese, Fried Onion Laces and Barbeque Sauce and Served with Coleslaw

Saturday, January 5th – Blackened Beef Tip Quesadilla with Red Onions and Mushrooms, Served with French Fries and Honey Mustard Dipping Sauce

Sunday, January 6th – 8oz Strip Steak served with Home fries and Over Medium Eggs, Topped with Hollandaise Sauce and Paired with Fruit Parfait

Monday, January 7th – CLOSED

Tuesday, January 8th – CLOSED

Wednesday, January 9th – CLOSED

Thursday, January 10th – CLOSED

Friday, January 11th – CLOSED

Saturday, January 12th – CLOSED

Sunday, January 13th – CLOSED

Monday, January 14th – Blackened Scallops Over Sautéed Spinach topped with Roasted Red Pepper Beurre Blanc with Chefs Starch of Day

Tuesday, January 15th – Pork Belly and Crab Stuffed Shrimp over Smoked Gouda Grits and Sautéed Kale

Wednesday, January 16th – Kale Ceaser Salad Topped with Blackened Shrimp and Garlic Toast Points

Thursday, January 17th – Turkey, Bacon, Avocado Wrap with Tomato Jam and Mixed Greens, Paired with Potato Salad

Friday, January 18th – Marinated Grilled Chicken Breast Paired with Zucchini Linguini in Olive Oil and Lemon Juice, served with Fresh Tomato and Topped with Lemon Beurre Blanc

Saturday, January 19th – Shrimp Louie Salad, a Traditional California Salad Featuring Shrimp, Egg and Tomato

Sunday, January 20th – Salmon BLT with Lemon Aioli on Rye Bread and Choice of Side

Monday, January 21st – Garlic Shrimp and Steak Skewers over Chef’s Rice and Topped with a Roasted Red Pepper Reduction

Tuesday, January 22nd – Grilled Salmon in a Brown Sugar Glaze served over Creamy Mashed Potatoes with Glazed Baby Carrots

Wednesday, January 23rd – Seabass Taco with Mixed Cheese, Pico de Gallo and Spicy Remoulade and Choice of Side.

Thursday, January 24th – Winter Harvest Cobb Salad, Grilled Chicken over Mixed Greens topped with Toasted Walnuts, Diced Eggs, Granny Smith Apples, Craisins, Bacon, and Feta Cheese and Drizzled with Choice of Dressing

Friday, January 25th – Chicken Salad on a Bed of Mixed Greens served with Fruit Cup

Saturday, January 26th – Pan Seared Scallops served over Sautéed Spinach with Caramelized Mushrooms and Onions, Topped with Cranberry Jam

Sunday, January 27th – Fried Oyster Caprese Salad Topped with Balsamic Glaze and Basil Oil

Monday, January 28th – Sautéed Jumbo Shrimp Scampi with Angel Hair Pasta

Tuesday, January 29th – Pulled Pork Belly Sandwich with Jicama Slaw and Fried Pickles, served with Cajun Fries

Wednesday, January 30th – Blackened Beef Tips Sautéed with Mushrooms and Onions and served over Parmesan Risotto

Thursday, January 31st – Seafood Muddle served with Crostini’s

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