March 2019 Lunch Specials

Friday, March 1st Blackened Seabass Tacos served on Flour Tortillas with Shredded Lettuce, Roasted Peppers and Gouda Cheese Sauce. Served with a side of Tortilla Chips

Saturday, March 2nd Breakfast Burger: Seasoned Ground Beef topped with Bacon, Fried Egg and Cheddar Cheese with a Tabasco Aioli Paired with Hand Cut Potato Wedges

Sunday, March 3rd Pesto Grilled Shrimp Pasta: Sauteed Shrimp with Red Peppers, Broccoli, Onions and Garlic tossed in a Pesto Cream Sauce. Paired with Lemon Tart with Cream and Fresh Berries

Monday, March 4th Pork Belly Sliders served on Mini Buns topped with Fried Onion Crispies and Tangy Barbeque served with Cajun Fries

Tuesday, March 5th Beef Tip Quesadilla with Red Onions and Mushrooms, Served with Spanish Rice and Salsa

Wednesday, March 6th Cajun Rubbed Salmon topped with a Green Tomato Jam served over Yellow Pepper Risotto

Thursday, March 7th Pan Seared Scallops over Sautéed Spinach topped with Roasted Red Pepper Beurre Blanc with Chefs Starch of Day

Friday, March 8th Grilled Scallops with Peach Glaze served over Goat Cheese Risotto and Caramelized Peaches

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

Sunday, March 10th Turkey, Bacon and Avocado Wrap with Lettuce and Tomato served with a side of House Made Pasta Salad. Served with Orange-Vanilla Cheesecake and Citrus Anglaise

Monday, March 11th Seafood Shepards Pie:  Sauteed Shrimp, Crab, Peas and Carrots tossed in a Creamy Garlic sauce with Puff Pastry and Gouda Cheese

Tuesday, March 12th Blackened Caesar Salmon Wrap served with Chefs Vegetable of the Day

Wednesday, March 13th Shrimp Louie Salad, a Traditional California Salad Featuring Shrimp, Egg and Tomato

Thursday, March 14th Orange Chicken over Sauteed Broccoli and Seasoned White Rice topped with a Sweet and Spicy Chili Glaze

Friday, March 15th Pineapple Braised Pork Belly served on Flour Tortillas topped with a Jalapeno-Pineapple Salsa served with a side of Seasoned Tortilla Chips

Saturday, March 16th Salmon BLT with Lemon Aioli on Brioche and Choice of Side

 Sunday, March 17th Low Country Muddle of Fresh Fish, Mussels and Clams served in a Tangy Saffron Tomato Broth with Potatoes and Pancetta.  Chocolate Almond Torte with Toasted Almonds and Blackberry Sauce

Monday, March 18th Chicken Caprese Salad:  Mixed Greens tossed in a Balsamic Vinaigrette  topped with Fresh Heirloom Tomatoes, Mozzarella, Fried Basil, Grilled Chicken finished with Balsamic Glaze

Tuesday, March 19th Cajun Rubbed Beef Tips served on Warm Flour Tortillas topped with Shredded Lettuce, Roasted Yellow Peppers, Pepper Jack Cheese and topped with Chipotle Sour Cream

Wednesday, March 20th Braised Pork Belly with Steamed Bok Choy and Shredded Carrot in a Ponzu Glaze with Fried Rice and Wontons

Thursday, March 21st Sauteed Shrimp and Beef Tips in a Garlic Cream sauce served over Herb Pilaf

Friday, March 22nd Grilled Salmon in a Brown Sugar Glaze served over Creamy Mashed Potatoes with Glazed Baby Carrots

Saturday, March 23rd Seabass Taco with Mixed Cheese, Pico de Gallo and Spicy Remoulade and Choice of Side.

Sunday, March 24th Pan Seared Chicken Breast topped with a Mushroom and Shallot Chardonnay Cream Sauce served with Roasted Red Skin Potatoes and Braised Greens.  Espresso Brulee with Sweet Cream and Caramel Crisp

Monday, March 25th Steak Marsala:  Seared Steak Tips with Mushrooms and Onions tossed in a Marsala Sauce and served over Creamy Roasted Red Skin Mashed Potatoes

Tuesday, March 26th Sea Captains House Made Seafood Cheesecake served with Fried Green Tomatoes and Lemon Dill Beurre Blanc

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

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

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

Saturday, March 30th Blackened Beef Tips Sautéed with Mushrooms and Onions and served over Parmesan Risotto

Sunday, March 31th Marinated Grilled Shrimp topped with a Pineapple Coulis served over Coconut Pilaf with Red Peppers and Broccoli.  Served with Lemon-Blueberry Cheesecake with Blueberry Compote and Almond Cinnamon Crumble

 

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