June 2016 Lunch Specials

Wednesday, June 1st: Fried Shrimp Tacos in Corn Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, and Avocado. Served with Spicy Black Beans

Thursday, June 2nd: Fried Flounder over Sautéed Bell Peppers, Onions, & Dirty Rice Then Finished with a Cajun Aioli & Scallions

Friday, June 3rd: Mesculin Greens tossed in a Raspberry Vinaigrette Dressing with Sautéed Shrimp, Fried Green Tomatoes, Strawberries, Feta Cheese, and Candied Pecans

Saturday, June 4th: Grilled Southwest Chicken served over Mixed Lettuce tossed in a Peanut Butter-Lime Dressing with Carrots, Red Peppers, Swiss Cheese, Scallions, and Fried Tortilla Strips

Sunday, June 5th: Pulled Pork served on Flour Tortilla Shells with Coleslaw, Pico de Gallo, Guacamole, Sour Cream, and Cheese. Paired with Tortilla Chips. Served with Chocolate Cake with a Peanut Butter Frosting.

Monday, June 6th: Grilled Salmon Over Sautéed Spinach & Cherry Tomatoes on White Grits Then Finished with a Shallot Butter Sauce.

Tuesday, June 7th: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce served with Steamed Vegetables.

Wednesday, June 8th: Shrimp Salad on a Croissant with a Cup of She Crab Soup

Thursday, June 9th: Grilled Chicken served over Mesculin Greens tossed in Olive Oil and Vinegar with Craisins, Walnuts, Crumbled Goat Cheese, and Avocado

Friday, June 10th: Grilled Jamaican Jerk Mahi served in Corn Tortillas with a Pineapple-Mango Salsa, Pico de Gallo, and a Ginger Lime Dressing. Paired with Spanish Rice.

Saturday, June 11th: Crab Salad served on a Fresh Croissant with Lettuce and Tomato. Paired with Sweet Potato Fries.

Sunday, June 12th: Chopped Beef Brisket served on Corn Tortillas with Coleslaw, Pico de Gallo, Sour Cream, and Cheese. Paired with Pasta Salad. Served with Strawberry Shortcake.

Monday, June 13th: Fried Chicken Tenders served over Mixed Lettuce Greens with Tomato, Cucumber, Shredded Cheese, Diced Egg, Bacon, and Avocado. Served with Choice of Salad Dressing

Tuesday, June 14th: Shrimp Quesadillas with Fresh Pico De Gallo Served with Spanish Rice & a Side of Guacamole

Wednesday, June 15th: Seared Ahi Tuna in Flour Tortillas with an Asian Jicama Slaw, Pickled Ginger, Pico de Gallo, and Avocado. Served with a Roasted Corn Succotash

Thursday, June 16th: Grilled Shrimp served over Mesculin Greens tossed in a Port Wine Vinaigrette with Strawberries, Blackberries, Blueberries, Candied Pecans, and Bleu Cheese Crumbles.

Friday, June 17th: Savory Shrimp & Crab Cheesecake Topped with a Lemon Dill Butter Sauce Served with Fried Green Tomatoes.

Saturday, June 18th: Chicken & Shrimp Hibachi with Zucchini, Onions, & Squash over Fried Rice Finished with Japanese White Sauce.

Sunday, June 19th: BBQ Rubbed Chicken served over Romaine Lettuce and Mesculin Greens tossed in a Honey Apple Vinaigrette Dressing with Apple Slices, Grapes, Candied Pecans, and Bleu Cheese Crumbles. Served with a Southern Coconut Cake.

Monday, June 20th: Grilled Chicken Oscar: Grilled Chicken Breast Topped with Asparagus, Crab Meat, & Béarnaise Served with sides of Dirty Rice & Steamed Vegetables.

Tuesday, June 21st: Grilled Scallops over Dirty Rice with Steamed Vegetables with a Roasted Red Pepper Coulis

Wednesday, June 22nd: Grilled Salmon served over Mesculin Greens tossed in Balsamic Vinegar and Olive Oil with Grape Tomatoes, Feta Cheese, and Kalamata Olives.

Thursday, June 23rd: Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and a Siracha Aioli. Paired with Spanish Rice.

Friday, June 24th: Grilled Flounder over a Corn Succotash Topped with a Spicy Tomato Jam.

Saturday, June 25th: Fried Shrimp over Gouda Cheese Grits with Sautéed Bell Peppers, Onions & a White Wine Cream Sauce.

Sunday, June 26th: Hawaiian Marinated Chicken Breast served over Shredded Mixed Greens tossed in Ginger Soy Dressing with Almonds, Mushrooms, Red Bell Peppers, Scallions, and Fried Wontons. Served with Yellow Cake with a Chocolate Frosting.

Monday, June 27th: Grilled Salmon served over Jasmine Rice with Summer Vegetables then topped with a Peach & Pepper Salsa

Tuesday, June 28th: Grilled Tilapia over Dirty Rice with Steamed Vegetables and a Roasted Corn and Tomato Salsa.

Wednesday, June 29th: Blackened Shrimp over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette.

Thursday, June 30th: Parmesan Encrusted Flounder topped with Asparagus, Crabmeat, and Béarnaise. Paired with a Baked Potato.

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4 Comments
  • Mary Ruggeri
    Posted at 15:50h, 23 June Reply

    Are you not doing shrimp quiche anymore?

    • Sea Captains House
      Posted at 12:03h, 01 July Reply

      We run a special quiche daily during the week. However, we do not know what it will be until the day of because the kitchen makes them fresh daily. Each quiche is uniquely crafted and made from the finest ingredients.

  • Mary Ruggeri
    Posted at 15:52h, 23 June Reply

    Lunch menu looks great. Just surprised that I didn’t see Quiche

  • Dawn J
    Posted at 10:49h, 27 June Reply

    Looking forward to July’s lunch specials- we are coming for the 4th of July long weekend!

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