June 2018 Lunch Specials

Friday, June 1st: Mary’s Calamari sautéed in a Marinara Sauce with Roasted Okra served over Rice with Toasted Crostini

Saturday June 2nd: Tuscan style Sautéed shrimp in a Creamy garlic Sauce with Spinach Served over Rice.

Sunday June 3rd: Breaded and Fried Catfish Tacos with Coleslaw, Tomato and Corn Pico Topped with Guacamole

Monday June 4th: Lemon Parmesan Salmon served over Pineapple and Onion Pilaf with Grilled Asparagus

Tuesday June 5th: Herb encrusted Sea Scallops with Blackberry reduction over Citrus Kissed rice with Sautéed Zucchini

Wednesday June 6th:  Beer Battered Shrimp Served over Dirty Rice with Sweet Potato Fries and a Cajun Tartar Sauce

Thursday June 7th: Pan Seared Flounder topped with Sautéed Mushrooms and a Shallot Chardonnay Cream Sauce with Roasted Rosemary Red Potato’s and Spinach

Friday June 8th: Seafood Soufflé Grilled Shrimp served on a Puff Pastry topped with a Lemon Dill Butter and served with Fresh Seasonal Vegetables

Saturday June 9th: Caramelized Salmon with an Orange-Cognac Glaze on a bed of Citrus Jasmine Rice with Sautéed Broccoli and Red peppers

Sunday June 10th: Bacon Wrapped Sea Scallops topped with Blackberry-Balsamic reduction served over Pecan Bourbon Risotto with Basil Strawberry Salsa.  Served with a Slice of Turtle Cheesecake.

Monday June 11th: Low Country Salmon Cakes with Saffron Butter Rice and Sautéed Zucchini

Tuesday June 12th: Sea Captains House made Crab and Shrimp Cheesecake with Lemon Dill Sauce and Fried Green Tomato Shrimp and Grits

Wednesday June 13th: Pan Seared Sea Scallops served over a Roasted Red Pepper Grits with Sautéed Spinach topped with a Basil Pesto Cream Sauce

Thursday June 14th: Broiled Flounder topped with Crab Meat tossed in a Shallot and Garlic Wine Butter on a Bed of Herb Pilaf served with Roasted Vegetables

Friday June 15th: Jeremy’s Fresh Rainbow Trout “en Papillote” with Roasted Asparagus, Carrots, Tomato’s and Citrus Kissed Rice

Saturday June 16th: Low Country Muddle of Fresh Fish, Clams and Mussels in a Zesty Saffron Tomato Broth served with Crostini’s

Sunday June 17th: Crab and Cream Cheese stuffed Portabella Mushroom served over Sautéed Spinach topped with a Parmesan Mornay Sauce. Served with a Slice of Strawberry Chocolate Mousse Cake

Monday June 18th: Captains Lobster Roll: Toasted Buttery stuffed with a Lobster Salad with Celery, Onions and Lettuce topped with tomato’s served with a cup of She Crab soup.

Tuesday June 19th: Blackened Tuna Steaks served over Grilled Vegetable Quinoa topped with a Roasted corn and Tomato Pico

Wednesday June 20th: Beer Battered Cod over Cajun Rice with Potato Wedges and a Cajun Rémoulade Sauce served with Chef’s Rice of the Day

Thursday June 21st: Garlic and Herb Panko Encrusted Catfish with Lemon Dill Sauce served over Mushroom and Onion Pilaf with Mashed Cauliflower

Friday June 22nd: Sage and Brown Butter Basted Scallops served over a Parmesan Risotto with Sautéed Spinach

Saturday June 23rd: Fresh North Carolina Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Rémoulade

Sunday June 24th: BBQ Salmon with Manchego Mac and Cheese and Country Style Golden Green Beans. Served with Banana Split Cheesecake

Monday June 25th:  Shrimp and Steak Skewers with Fresh Herb Sauce served over Mushroom Pilaf with Roasted Asparagus

Tuesday June 26th: Hawaiian Garlic Shrimp with Grilled Pineapple served over Tropical Rice Pilaf

Wednesday June 27th: Low Country Carolina Shrimp: Fried Green Tomato’s topped with Creamy White Grits, Cherry Tomatoes, Cheddar Cheese, Fresh South Carolina Blackened Shrimp served over Red Pepper Risotto

Thursday June 28th:  Captains Crab Roll: Toasted Buttery stuffed with a Crab Salad with Celery, Onions and Lettuce topped with tomato’s served with a cup of She Crab soup.

Friday June 29th:  Captains Shrimp Roll: Toasted Buttery Roll stuffed with a Shrimp Salad with Celery, Onions, Scallions and Tarragon served with Roasted Red Pepper

Saturday June 30th:  Mary’s Calamari sautéed in a Marinara Sauce with Roasted Okra served over Rice with Toasted Crostini

Loading Facebook Comments ...
No Comments

Post A Comment