15 Mar March 2018 Lunch Specials
Excite your taste buds with something a little special. For the month of March our chef has created unique lunch specials to highlight our fresh local catches and enhance our traditional lunch menu.
Thursday, March 1st: Sea Island Scallops: Sautéed Scallops served over Cilantro-Lime Pilaf with Braised Vegetables
Friday, March 2nd: Shrimp and Sirloin Steak Skewers with Fresh Herb Sauce served over Mushroom Risotto with Roasted Asparagus
Saturday, March 3rd: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with Baked Gouda Mac and Cheese
Sunday, March 4th: Hawaiian Shrimp with Grilled Pineapple served over Tangy Rice Pilaf topped with Caramelized Vidalia Onions. Served with Strawberry Cake with Fresh Strawberry Glaze
Monday, March 5th: Blackened Shrimp served over Creamy White Grits topped with a Pimento Cheese Cream Sauce
Tuesday, March 6th: Calamari tossed in a Zesty Marinara Sauce over Saffron Rice and Roasted Okra
Wednesday, March 7th: BBQ Salmon with Manchego Mac and Cheese and Country Style Golden Fried Green Beans
Thursday, March 8th: Sage and Brown Butter Basted Scallops served over Parmesan Risotto with Sautéed Greens
Friday, March 9th: Low Country Muddle of Fresh Fish, Clams and Mussels in a Zesty Saffron Tomato Broth served with Crostini Bread
Saturday, March 10th: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions and Green Leaf Lettuce served with She Crab Soup
Sunday, March 11th: Wasabi Crusted Sea Scallops served over Seaweed Salad topped with Kohlrabi and Cabbage Slaw and Drizzled with a Ponzu Sauce. Paired with Peach Pound Cake and Fresh Peaches
Monday, March 12th: Fresh Rainbow Trout en Papillote with Asparagus, Carrots, Tomatoes and Chefs Rice of the Day
Tuesday, March 13th: Grilled Shrimp served on Puff Pastry topped with Fresh Basil and Chive Butter with a side of Fresh Seasonal Vegetables
Wednesday, March 14th: Smokey Cajun Rubbed Mahi Mahi topped with a Charred Corn Salsa with White Rice and Chefs Vegetable of the Day
Thursday, March 15th: Pan Seared Chicken Breast topped with a Sauteed Mushroom and Shallot Chardonnay Cream Sauce served over Roasted Rosemary Red Potatoes and Braised Greens
Friday, March 16th: Beer Battered Cod served over Dirty Rice with Hand Cut Fries and a Cajun Tartar Sauce
Saturday, March 17th: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with Roasted Red Potato Salad.
Sunday, March 18th: Parmesan Encrusted Sea Scallops served over a Roasted Tomato Risotto and Sautéed Spinach topped with a Basil Pesto Cream Sauce. Served with a Fresh Fruit Parfait
Monday, March 19th: Crispy Pork Belly with Bourbon-Honey Glaze over Chive Mash Potatoes and Chargrilled Vegetables
Tuesday, March 20th: Fresh North Carolina Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Remoulade
Wednesday, March 21st: Caramelized Salmon with an Orange-Cognac Glaze on a bed of Citrus Jasmine Rice and Roasted Asparagus
Thursday, March 22nd: Grilled Sea Scallops topped with a Peach Glaze served over a Pecan Bourbon Risotto and Caramelized Brown Sugar Peaches
Friday, March 23rd: Cornmeal Dusted Catfish topped with a Spicy Remoulade with Cider Braised Collard Greens and Jalapeno Cornbread
Saturday, March 24th: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with Cucumber and Tomato Salad.
Sunday, March 25th: Low Country Salmon Cakes with Saffron Butter Rice and Chefs Vegetable of the Day. Paired with a Slice of Red Velvet Cake
Monday, March 26th: Sea Captains House Made Crab and Shrimp Cheesecake with Fried Green Tomatoes and Lemon Dill Sauce
Tuesday, March 27th: Garlic and Herb Panko Crusted Catfish with Lemon Dill Sauce served over Rice Pilaf with Mashed Cauliflower
Wednesday, March 28th: Sauteed Mussels and Clams in a Garlic and White Wine Cream Sauce with Grilled Fresh Tomatoes served over Linguine
Thursday, March 29th: Seafood Soufflé topped with Grilled Shrimp and Herb Beurre Blanc served with Asparagus and Chefs Rice
Friday, March 30th: Sea Captains House Made Crab and Shrimp Cheesecake with Fried Green Tomatoes and Lemon Dill Sauce
Saturday, March 31th: Lobster Roll: Toasted Buttery Rolls stuffed with a Lobster Salad with Celery, Onions and Lettuce served with Clam Chowder.