May 2016 Lunch Specials

Sunday, May 1st: Grilled Pork Chop with a Pecan Brown Sugar Sweet Potato Mash Topped with Grilled Green Apple Slices. Served with a Lemon Bundt Cake

Monday, May 2nd: Shrimp Fajitas with Bell Peppers & Onions Served with Pico De Gallo, Monterey Jack Cheese, & Southwest Aioli with a side of Spanish Rice

Tuesday, May 3rd: Fried Flounder Over Sautéed Bell Peppers, Onions, & Dirty Rice Then Finished with a Cajun Aioli & Scallions

Wednesday, May 4th: Fried Shrimp Tacos in Corn Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, and Avocado. Served with Spicy Black Beans

Thursday, May 5th: Savory Shrimp & Crab Cheesecake Topped with a Lemon Dill Butter Sauce Served with Fried Green Tomatoes

Friday, May 6th: 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

Saturday, May 7th: Seared Ahi Tuna in Flour Tortillas with an Asian Jicama Slaw, Pickled Ginger, Pico de Gallo, and Avocado. Served with a Roasted Corn Succotash

Sunday, May 8th: Grilled Salmon Over Sautéed Spinach & Cherry Tomatoes on White Grits Then Finished with a Shallot Butter Sauce. Served with Cookies and Cream Cheesecake

Monday, May 9th: Shrimp Quesadillas with Fresh Pico De Gallo Served with Spanish Rice & a Side of Guacamole

Tuesday, May 10th: Beer Battered Shrimp Over Dirty Rice with a Honey Mustard Dipping Sauce Served with Steamed Vegetables

Wednesday, May 11th: Seafood Shepherd’s Pie: Shrimp & Crab Topped with a Creamy Carrot, Celery, & Onion Chicken Stock Cream Sauce Then Finished with a Roasted Garlic Mashed Potato and Gouda Cheese Crust

Thursday, May 12th: Hawaiian Marinated Chicken Breast served over Shredded Mixed Greens tossed in Ginger Soy Dressing with Almonds, Mushrooms, Red Bell Peppers, Scallions, and Fried Wontons

Friday, May 13th: Shrimp Salad on a Croissant with Spiced Sweet Potatoes

Saturday, May 14th: Chicken & Shrimp Hibachi with Zucchini, Onions, & Squash Over Fried Rice Finished with Japanese White Sauce

Sunday, May 15th: Grilled Chicken over Lemon Herb Roasted Potatoes topped with Marinated Cherry Tomatoes, Basil, & Feta Cheese. Served with Aloha Carrot Cake

Monday, May 16th: Grilled Scallops Over a Wild Mushroom Parmesan Risotto Finished with a Roasted Red Bell Pepper Coulis

Tuesday, May 17th: Grilled Jamaican Jerk Mahi served in Corn Tortillas with a Pineapple-Mango Salsa, Pico de Gallo, and a Ginger Lime Dressing

Wednesday, May 18th: Crab Salad served on a Fresh Croissant with Lettuce and Tomato. Paired with our She Crab Soup

Thursday, May 19th: Fried Chicken Tenders served over Mixed Lettuce Greens with Tomato, Cucumber, Shredded Cheese, Diced Egg, Bacon, and Avocado. Served with Choice of Salad Dressing

Friday, May 20th: Shrimp Chimichangas with Onions & Bell Peppers Served with Spanish Rice & a side of Sriracha Sour Cream Dipping Sauce

Saturday, May 21st: Sautéed Shrimp, Beef Tips, & Mushrooms Tossed in a Cajun Cream Sauce over Dirty Rice Risotto Cakes topped with Parmesan Cheese

Sunday, May 22nd: Grilled Chicken Oscar: Grilled Chicken Breast Topped with Asparagus, Crab Meat, & Béarnaise Served with sides of Dirty Rice & Steamed Vegetables with a Coconut Cream Pie

Monday, May 23rd: Grilled Salmon with a Burnt Orange Glaze Over Dirty Rice & Roasted Asparagus

Tuesday, May 24th: Fried Shrimp Over a Gouda Cheese Grits with Sautéed Bell Peppers, Onions & a White Wine Cream Sauce

Wednesday, May 25th: Cajun Fried Flounder Over Dirty Rice Topped with Fried Onion Strings & a Creamy Remolaude

Thursday, May 26th: Grilled Salmon served over Mesculin Greens tossed in Balsamic Vinegar and Olive Oil with Grape Tomatoes, Feta Cheese, and Kalamata Olives

Friday, May 27th: Grilled Flounder Over a Corn Succotash Topped with a Spicy Tomato Jam

Saturday, May 28th: Classic Shrimp Scampi Served a Vegetable Pilaf & a Pineapple Cheddar Cheese Casserole

Sunday, May 29th: Blackened Shrimp Over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette. Served with Orange Chiffon Cake

Monday, May 30th: Sesame Shrimp: Fried Shrimp Tossed in a Sweet & Sour Sauce Over Fried Rice Served with a Spring Roll

Tuesday, May 31st: Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and a Siracha Aioli. Paired with Spanish Rice

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