28 Apr May 2017 Lunch Specials
Our talented executive chef has prepared the perfect arrangement of specials to accompany our widely popular lunch menu. Uniquely crafted from the freshest local ingredients, we invite you to come try something new from your favorite oceanfront restaurant.
Monday, May 1st: Pan Seared Scallops in Flour Tortillas with a Peach Salsa, Avocado, Pico de Gallo, and Cilantro-Lime Vinaigrette. Paired with Tortilla Chips
Tuesday, May 2nd: Grilled Garlic Shrimp served over Pasta tossed in an Avocado Cream Sauce
Wednesday, May 3rd: Grilled Salmon with a Mango Glaze paired with a Jicama-Apple Slaw and Guacamole
Thursday, May 4th: Savory Shrimp & Crab Cheesecake Topped with a Lemon Dill Butter Sauce Served with Fried Green Tomatoes
Friday, May 5th: Fried Shrimp Tacos in Flour Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, and Avocado. Served with Spicy Black Beans
Saturday, 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
Sunday, 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. Paired with Blueberry and Pistachio Cake with a Cardamom Cream
Monday, May 8th: Grilled Salmon over Sautéed Spinach & Cherry Tomatoes on White Grits. Finished with a Shallot Butter Sauce.
Tuesday, May 9th: Shrimp Quesadillas with Fresh Pico De Gallo. Served with Spanish Rice & a Side of Guacamole
Wednesday, May 10th: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce Served with Steamed Vegetables
Thursday, May 11th: Pan Seared Tortilla Encrusted Tilapia with a Mango, Kiwi and Black Bean Salad. Drizzled with a Citrus Vinaigrette
Friday, 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
Saturday, May 13th: Shrimp Salad on a Croissant with Spiced Sweet Potatoes
Sunday, May 14th: Chicken & Shrimp Hibachi with Zucchini, Onions, & Squash over Fried Rice. Served with Japanese White Sauce. Paired with a Strawberry and Poppy Seed Cake with an Orange Frosting
Monday, May 15th: Shrimp Fritters served with a Guacamole Aioli & Pico de Gallo. Paired with Wilted Spinach
Tuesday, May 16th: Grilled Scallops over a Wild Mushroom Parmesan Risotto Finished with a Roasted Red Bell Pepper Coulis
Wednesday, May 17th: Grilled Jamaican Jerk Mahi served in Flour Tortillas with a Pineapple-Mango Salsa, Pico de Gallo, and a Ginger Lime Dressing
Thursday, May 18th: Crab Salad served on a Fresh Croissant with Lettuce and Tomato. Paired with our She Crab Soup
Friday, 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
Saturday, May 20th: Shrimp Chimichangas with Onions & Bell Peppers Served with Spanish Rice & a side of Sriracha Sour Cream Dipping Sauce
Sunday, May 21st: Grilled Shrimp served over Fried Green Tomatoes and Stone Ground Grits. Finished with a Smoked Gouda and Pimento Cheese Sauce. Paired with a Blackberry & Almond Meringue Cake
Monday, May 22nd: Grilled Chicken Oscar: Grilled Chicken Breast topped with Asparagus, Crab Meat, & Béarnaise Served with sides of Dirty Rice & Steamed Vegetables.
Tuesday, May 23rd: Grilled Salmon with a Burnt Orange Glaze over Dirty Rice & Roasted Asparagus
Wednesday, May 24th: Fried Shrimp over a Gouda Cheese Grits with Sautéed Bell Peppers, Onions & a White Wine Cream Sauce
Thursday, May 25th: Grilled Scallop & Watermelon Kabobs paired with White Rice and Steamed Vegetables. Finished with a Honey-Jalapeno Vinaigrette
Friday, May 26th: Grilled Salmon served over Mesculin Greens tossed in Balsamic Vinegar and Olive Oil with Grape Tomatoes, Feta Cheese, and Kalamata Olives
Saturday, May 27th: Grilled Flounder over a Corn Succotash Topped with a Spicy Tomato Jam
Sunday, May 28th: Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and a Siracha Aioli. Paired with Spanish Rice. Served with English Rose Cake with Fresh Berries, Vanilla Cream & Raspberry Icing
Monday, May 29th: Blackened Shrimp over Romaine Lettuce with Feta Cheese, Kalamata Olives, and Cherry Tomatoes, with Basil Garlic Vinaigrette.
Tuesday, May 30th: Sesame Shrimp: Fried Shrimp tossed in a Sweet & Sour Sauce over Fried Rice Served with a Spring Roll