31 May 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.