May 2018 Lunch Specials

As an important meal in your day, not just nutritiously, lunch should also be fun and delicious. Our unique lunch special are crafted form the freshest ingredients from land and sea crating art on a plate. We invite you to come experience our latest masterpieces.

 

Tuesday, May 1st: Shrimp and Sirloin Steak Skewers with Fresh Herb Sauce served over Mushroom Risotto with Roasted Asparagus

Wednesday, May 2nd: Beer Battered Shrimp served over Dirty Rice with Hand Cut Fries and a Cajun Tartar Sauce.

Thursday, May 3rd: Crab Salad Roll: Toasted Buttery Roll stuffed with a Crab Salad with Celery, Onions, Scallions and Tarragon served with Baked Gouda Mac and Cheese

Friday, May 4th: Hawaiian Garlic Shrimp with Grilled Pineapple served over Citrus Kissed Rice Pilaf.

Saturday, May 5th: Basil Salmon and Shrimp “en papillote” with Asparagus, Tomato’s and Carrots served with Almond Rice Pilaf

Sunday, May 6th: Blackened Mahi Mahi served on Warm Flour Tortillas topped with Roasted Peppers and a Creamy Red Wine Vinaigrette Slaw.  Served with a Fresh Mango Tart with Vanilla Bean Cream

Monday, May 7th: Captains Lobster Roll: Toasted Buttery Roll stuffed with a Lobster Salad with Celery, Onions and Green Leaf Lettuce served with She Crab Soup

Tuesday, May 8th: Sage and Brown Butter Basted Scallops served over Parmesan Risotto with Sautéed Greens.

Wednesday, May 9th: Flounder Almondine with Rice Pilaf and Summer Squash

Thursday, May 10th: Crab, Cream Cheese and Chive Stuffed Portabella Mushroom served over Sautéed Spinach topped with a Parmesan Mornay Sauce

Friday, May 11th: Ethan’s Calamari tossed in a Zesty Marinara Sauce over Saffron Rice and Roasted Okra

Saturday, May 12th: Jeremy’s Fresh Rainbow Trout “en Papillote” with Asparagus, Carrots, Tomatoes and Chefs Rice of the Day

Sunday, May 13th:  Broiled Flounder topped with Crab Meat tossed in Shallot and Garlic Wine Butter on a bed of Herb Pilaf with Summer Squash. Paired with an Amaretto White Chocolate Cheesecake

Monday, May 14th: Captains Shrimp Roll: Toasted Buttery Roll stuffed with a Shrimp Salad with Celery, Onions, Scallions and Tarragon served with Roasted Red Potato Salad.

Tuesday, May 15th: Pan Seared Flounder topped with a Sautéed Mushroom and Shallot Chardonnay Cream Sauce served over Roasted Rosemary Red Potatoes and Braised Greens.

Wednesday, May 16th: Beer Battered Cod served over Cajun Rice with Potato Wedges and a Cajun Remoulade Sauce

Thursday, May 17th: Seafood Soufflé Grilled Shrimp served on Puff Pastry topped with Fresh Basil and Chive Butter with a side of Fresh Seasonal Vegetables

Friday, May 18th: Pan Seared Sea Scallops served over a Roasted Red Pepper Grits with Sautéed Spinach topped with a Basil Pesto Cream Sauce.

Saturday, May 19th: Blackened Tuna Topped with Fresh Fruit Salsa served over Quinoa Rice Pilaf with Chefs Vegetables

Sunday, May 20th: Fresh North Carolina Crab Meat served on a Toasted Croissant topped with Melted Swiss Cheese, Lettuce, Tomato, Bacon and House Remoulade.  Served with Triple Berry Limoncello Tiramisu

Monday, May 21st: Lobster Roll: Toasted Buttery Roll stuffed with a Lobster Salad with Celery, Onions, Scallions and Tarragon served with French Fries

Tuesday, May 22nd: Caramelized Salmon with an Orange-Cognac Glaze on a bed of Citrus Kissed Rice and Roasted Asparagus

Wednesday, May 23rd: Bacon Wrapped Sea Scallops topped with Blackberry Balsamic Reduction served over Pecan Bourbon Risotto with Basil Strawberry Salsa.

Thursday, May 24th: Cornmeal Dusted Catfish topped with a Spicy Remoulade with Cider Braised Collard Greens and Jalapeno Cornbread

Friday, May 25th: Low Country Salmon Cakes with Saffron Butter Rice and Chefs Vegetable of the Day.

Saturday, May 26th: Sea Captains House Made Crab and Shrimp Cheesecake with Lemon Dill Sauce and Fried Green Tomato Shrimp and Grits

Sunday, May 27th:  Garlic and Herb Panko Crusted Catfish with Lemon Dill Sauce served over Rice Pilaf with Mashed Cauliflower.  Paired with Blueberry Velvet Cake with White Chocolate Cheesecake Icing

Monday, May 28th: Captains Crab Roll: Toasted Buttery Roll stuffed with a Crab Salad with Celery, Onions and Lettuce served with Clam Chowder.

Tuesday, May 29th: Seafood Soufflé topped with Grilled Shrimp and Herb Beurre Blanc served with Asparagus and Chefs Rice.

Wednesday, May 30th: Grilled Salmon Tacos on Warm Flour Tortillas with Red Cabbage Slaw, Jalapeno Salsa and Guacamole served with Tortillas and Chefs Rice of the day.

Thursday, May 31th: BBQ Salmon with Manchego Mac and Cheese and Country Style Golden Fried Green Beans

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