June 2017 Lunch Specials

As the local seasonal ingredients change with the season, our chef  has an exciting new pallet he would like to introduce you to. We invite you to come grab a table, enjoy the view and engage your taste buds in all the Summer flavors.

Thursday, 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

Friday, June 2nd: Sesame Ginger Salmon en Papillote

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

Sunday, June 4th: Pan Seared Scallops served over Mixed Lettuce tossed in a Peanut Butter-Lime Dressing with Carrots, Red Peppers, Swiss Cheese, Scallions, and Fried Tortilla Strips. Served with a Sweet Summer Berry Custard

Monday, June 5th: Pulled Pork served on Flour Tortilla Shells with Coleslaw, Pico de Gallo, Guacamole, Sour Cream, and Cheese. Paired with Tortilla Chips.

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

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

Thursday, June 8th: Sauteed Orange Chipotle Shrimp over Tropical Rice with Steamed Vegetables

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

Saturday, 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.

Sunday, June 11th: Barbecued Mahi with a Yellow Pepper-Cilantro Pesto over Cheddar Cheese Stone Ground Grits and Grilled Asparagus. Served with a Strawberry Chantilly

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

Tuesday, 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

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

Thursday, 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

Friday, June 16th: Pan Seared Halibut with a Citrus Salsa Verde over Steamed White Rice with Asparagus

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

Sunday, June 18th: Cumin Grilled Scallops over Chickpea Salad with a Roasted Red Pepper Aioli. Paired with a Margarita Cake

Monday, 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.

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

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

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

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

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

Sunday, June 25th: Fried Shrimp over Gouda Cheese Grits with Sautéed Bell Peppers, Onions & a White Wine Cream Sauce. Served with a Coconut-Caramel Pie

Monday, 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.

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

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

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

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

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