June 2019 Lunch Specials

Saturday, June 1st Blackened Mahi Tacos served on Flour Tortillas with Shredded Lettuce, mango guacamole, caramelized onions, mixed cheese. Served with a side of Tortilla Chips

Sunday, June 2nd Gourmet Burger: Seasoned Ground Beef topped with caramelized onions, mushrooms, blue cheese crumbles, onion rings, tomato aioli. Served with house-made potato chips. Paired with a strawberry shortcake

Monday, June 3rd Buffalo fried shrimp wrap with shredded lettuce, tomatoes, cheddar cheese, ranch dressing. Served with a choice of side

Tuesday, June 4th   Fried chicken sliders with slaw, fried pickles, topped off with a honey mustard aioli

Wednesday, June 5th Open face beef tostatas with red onions, tomatoes, shredded lettuce, topped off with an avocado aioli

Thursday, June 6th  Salmon cake on a brioche bun with lettuce, fried green tomato, topped off with a tomato jam. Served with a choice of side

Friday, June 7th Pan seared scallops sautéed over spinach orzo, topped off with a roasted red pepper coulis

Saturday, June 8th Grilled shrimp served over a vegetable couscous, topped off with a herb oil

Sunday, June 9th Chicken Salad Melt:  House Made Chicken Salad topped with Melted Swiss, Bacon, Lettuce and Tomato served with a cup of Clam Chowder

Monday, June 10th California turkey wrap with lettuce, tomato, bacon, avocado, roasted tomato aioli. Served with a choice of side

Tuesday, June 11th Cuban sandwich with ham, pork, mayo, mustard, pickles, toasted. Served with choice of side

Wednesday, June 12th Mediterranean wrap with mixed greens, roasted red peppers, olives, pesto, red onions, fetta cheese, roasted tomatoes. Served with a choice of side

Thursday, June 13th Black bean burger on a brioche bun with lettuce, tomato, topped off with avocado. Served with a choice of side

Friday, June 14th Beef tips served over risotto, mushroom, peppers, onions, topped off with a veal demi

Saturday, June 15th  Beer battered shrimp served with house made potato chips, chipotle aioli

Sunday, June 16th Sauteed shrimp served over a loaded potato cake, topped off with a smoked gouda cheese sauce. Paired with buttermilk pie and blueberries

 Monday, June 17th Deconstructed chicken cordon blue served over vegetable rice

Tuesday, June 18th Grilled pineapple chicken sandwich with pineapple sauce, teriyaki, topped off with Asian slaw. Served with a choice of side

Wednesday, June 19th Beef tip quesadilla with red onions, mushroom, served with Spanish rice

Thursday, June 20th Chicken Caprese wrap with mixed greens, heirloom tomatoes, mozzarella, fried basil, finished with a balsamic glaze. Served with a choice of side

Friday, June 21st Pineapple barbequed salmon served over a cold orzo salad

Saturday, June 22nd Seared chicken medallions served over mashed potatoes, topped off with a mushroom marsala sauce

Sunday, June 23rd Beef burrito with rice, sour cream, green onions. Served with fried tortilla chips. Paired with vanilla cheesecake

Monday, June 24th Grilled shrimp with red peppers, broccoli, garlic, tossed in a basil cream sauce

Tuesday, June 25th Pan seared scallops served over wilted spinach, topped off with a roasted tomato coulis

Wednesday, June 26th Grilled scallops served over a mango goat cheese risotto, topped off with a mango coulis

Thursday, June 27th Barbequed Salmon served over Homestyle Mac and Cheese with Golden Fried Green Beans

Friday, June 28th Beer Battered Shrimp served with Chefs Starch of the Day and Spicy Remoulade

Saturday, June 29th Sea Captains Chicken Salad on a Bed of Mixed Greens served with Fresh Fruit and Celery Seed Dressing

Sunday, June 30th Blackened Beef Tips Sautéed with Mushrooms and Onions and served over Parmesan Risotto. Paired with grasshopper pie

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