May 2019 Lunch Specials

Wednesday, May 1st Grilled Shrimp Tacos served on Flour Tortillas with Shredded Lettuce, Roasted Peppers and Chimichurri.  Served with a side of Tortilla Chips

Thursday, May 2nd Blackened Mahi Mahi sandwich topped with Swiss Cheese and Lemon Aioli. Served with Cajun Fries

Friday, May 3rd Basil Pesto Grilled Chicken Pasta:  Sauteed Chicken with Red Peppers, Broccoli, Onions, and Garlic tossed in a roasted pepper Cream Sauce.

Saturday, May 4th   Cajun Fried Oyster, served over Dirty Rice and Remoulade.

Sunday, May 5th Seared Scallops served over Grits and Roasted Corn Béchamel paired with  Kahlua Crème Brulle

Monday, May 6th  Grilled Salmon served over a Shoestring Mixed Vegetable and a Roasted Red Pepper Coulis

Tuesday, May 7th Grilled Scallops over wilted Garlic Spinach topped with Roasted Red Pepper Cream Sauce with Chefs Starch of Day.

Wednesday, May 8th Pan Seared Shrimp served over Goat Cheese Risotto and a Tomato Jam

Thursday, May 9th Chicken Salad sandwich served with a cup of Clam Chowder

Friday, May 10th Chicken California  Wrap: Chicken, Bacon, Avocado, Lemon Aioli and Mixed Cheese with Lettuce and Tomato served with a side of House Made Pasta Salad.

Saturday, May 11th Fried Seabass Tacos served on Flour Tortillas with Shredded Lettuce, Mixed Cheese and Pico.  Served with a side of Tortilla Chips

Sunday, May 12th Trio Salad with Shrimp, Chicken, Tuna, served with Fruit paired with Buttermilk Pie

Monday, May 13th Shrimp Louie Salad, a Traditional California Salad Featuring Shrimp, Egg, and Tomato

Tuesday, May 14th Orange Glaze Shrimp served over Fried Rice and Broccoli

Wednesday, May 15th Mahi Tacos served on Warm Flour Tortillas with Cilantro Aioli, Jicama, and Red Pepper Slaw. Served with a side of Chips

Thursday, May 16th Salmon Cakes BLT with Lemon Aioli on Brioche and Choice of Side

 Friday, May 17th Low Country Muddle of Fresh Fish, Mussels and Clams served in a Tangy Saffron Tomato Broth with Potatoes and Pancetta.

Saturday, May 18th Chicken and Grape Quesadilla served with Tri-color Tortilla Chips

Sunday, May 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-Banana Pudding

Monday, April 20th Chicken Caprese Wrap with Tomato, Romaine, Mozzarella, Balsamic Glaze. Served with a side of Fruit

Tuesday, May 21st Sauteed Shrimp and Beef Tips in a Garlic and Scallion Cream sauce served over Herb Pilaf.

Wednesday, May 22nd Beef Tip Quesadilla with Red Onions and Mushrooms, served with Tortilla Chips and Salsa

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

Friday, May 24th Grilled Chicken Breast topped with a Bourbon Barbeque Glaze and Fried Onion Laces served over Garlic Mash and Sauteed Greens

Saturday, May 25th   Seared Steak Tips with Mushrooms and Onions tossed in a Veal Demi and served over Creamy Parmesan Risotto

Sunday, May 26th Sea Captains House Made Seafood Cheesecake served with Fried Green Tomatoes and Lemon Dill Beurre Blanc. Paired with a Grass Hopper Pie

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

Tuesday, May 28th Beer Battered Cod served with Truffle Fries

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

Thursday, May 30th Blackened Beef Tips Sautéed with Peppers and Onions and served over Spanish Rice

Friday, May 31st Cajun Shrimp tossed in a Pepper Tomato sauce served over Orzo

 

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