November 2016 Lunch Specials

The Sea Captain’s House is know for their fresh hearty lunch specials and for November we’ve created a inspiring lunch menu highlighting  the best in fresh local ingredients.

Tuesday, November 1st: “Seafood Lasagna” Crab, Shrimp, & Scallops layered with Pasta, Ricotta Cheese, Garlic, Tomato, Spinach, and an Alfredo Cream Sauce

Wednesday, November 2nd: Pan Seared Calamari with Roasted Sweet Potatoes & a Napa Cabbage. Finished with a Spicy Lime Vinaigrette

Thursday, November 3rd: Pan Seared Salmon Cakes served over a Wild Mushroom & Parmesan Risotto with Steamed Vegetables. Finished with a Dijonaise Sauce

Friday, November 4th: Buttermilk Fried Scallops over Gouda Cheese Grits and Steamed Vegetables. Finished with a Spicy Tomato Marmalade

Saturday, November 5th: Miso-Glazed Catfish with Roasted Potatoes and Spicy Winter Greens

Sunday, November 6th: Grilled Scallops served over Roasted Butternut Squash Caponata with steamed Asparagus then finished with a Honey-Balsamic Drizzle. Served with a Spice Cake with a Creamy Pumpkin Filling and Frosting

Monday, November 7th: Sautéed Shrimp and Andouille Sausage tossed with Penne Pasta, Pumpkin, Onion, and Tomato in a Creamy Pumpkin Sauce

Tuesday, November 8th: Pan Seared Scallops with a Butternut Squash, Fennel, Apple, & Scallion Salad. Paired with Steamed Vegetables

Wednesday, November 9th: Parmesan Encrusted Flounder topped with Asparagus, Crabmeat, and Béarnaise. Paired with Rice of the Day

Thursday, November 10th: Spicy & Tangy Crawfish, Shrimp, and Scallop Etouffee served over a Rice Pilaf

Friday, November 11th:  Grilled Tilapia topped with Sautéed Mushrooms, Artichokes, Bacon, and Sundried Tomatoes in a Lemon Beurre Blanc. Paired with Rice of the Day and Steamed Vegetables

Saturday, November 12th:  “Autumn Beef & Shrimp Stew” Sautéed Filet Beef Tips and Shrimp marinated in a sweet Red Wine Sauce with Carrots, Celery, Onions, and Mushrooms. Served over White Rice

Sunday, November 13th: Savory Shrimp & Crab Cheesecake topped with a Lemon-Dill Butter Sauce. Paired with Fried Green Tomatoes. Served with a Chocolate Cake with a Peanut Butter Buttercream Frosting

Monday, November 14th: Alchemy Spiced Pan Seared Scallops over Orzo with Spinach, Tomato, and Garlic. Finished with a Lemon Beurre Blanc

Tuesday, November 15th: Sautéed Mussels and Clams tossed with Angel Hair Pasta, Garlic, Tomato, and Spinach in a White Wine Lemon Butter Sauce

Wednesday, November 16th: Honey-Lime Grilled Shrimp served over a Tropical Rice with Steamed Vegetables

Thursday, November 17th: Sautéed Shrimp, Crab, Ricotta Cheese, Garlic, Wilted Spinach, and Caramelized Onions stuffed in Phyllo Dough then Baked. Topped with a Seafood Cream Sauce

Friday, November 18th: Blackened Pan Seared Scallops topped with a Lemon Gremolata. Paired with Fried Smashed Red Potatoes and Sugar Snap Peas

Saturday, November 19th: “Seafood Stuffed Eggplant” Thinly Sliced Eggplant rolled with Sautéed Shrimp and Crab then lightly breaded and fried. Paired with Angel Hair Pasta tossed with Garlic, Herbs, and Butter. Finished with a Spicy Marinara

Sunday, November 20th: “Seafood Stuffed Shells” Jumbo Shells filled with Shrimp, Scallops, Crabmeat, Ricotta and Mozzarella Cheeses. Topped with a Seafood-Dill Cream Sauce. Served with an Apple Pecan Coffee Cake

Monday, November 21st: Grilled Salmon over Sautéed Spinach & Cherry Tomatoes on White Grits then finished with a Shallot Butter Sauce

Tuesday, November 22nd: Braised Catfish over White Rice with Asian Style Vegetables. Finished with a Seafood Pan Sauce

Wednesday, November 23rd: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce. Served with Steamed Vegetables

Thursday, November 24th: Baked Flounder stuffed with a Crabcake and topped with Béarnaise Sauce. Served with Rice of the Day and Steamed Vegetables

Friday, November 25th: Grilled Salmon over Root Vegetables with a Rosemary, Mustard-Honey Glaze

Saturday, November 26th: Grilled Flounder with Roasted Vegetables and Rice of the Day. Topped with a Spicy Cilantro Vinaigrette

Sunday, November 27th: Sautéed Shrimp tossed in Penne Pasta with Spinach, Tomato, Mushroom, and Onion in a Creamy Basil Pesto Alfredo Sauce. Served with a White Chocolate Pumpkin Cheesecake

Monday, November 28th: Pan Seared Scallops with a Honey-Jalapeno Vinaigrette. Served over Cheddar Grits and Steamed Vegetables

Tuesday, November 29th: 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

Wednesday, November 30th: Phyllo Wrapped Flounder with Crab served with Rice of the Day and Steamed Vegetables. Finished with a Lemon Scallion Sauce

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