November 2018 Lunch Specials

Thursday, November 1st – Chicken Legs in a Tangy Barbeque Sauce, Paired with Macaroni and Cheese

Friday, November 2nd  – Grilled Black and Blue Steak Salad: Served over Mixed Greens with Red Onions, Tomatoes and Bleu Cheese, Featuring a Hot Bacon Dressing

Saturday, November 3rd  – Grilled Cuban Sandwich: Served on a Hoagie roll and a Side of Hand Cut Sweet Potato Fries with Malt Vinegar

Sunday, November 4th  – Sea Captains Famous Crab and Shrimp Cheesecake: topped with Blueberry Chili sauce served with Prosciutto wrapped Asparagus and Paired with a Lemon Chess Pie for Dessert

Monday, November 5th Pork Roulade: Featuring Prosciutto, Cheddar Cheese, Roasted Red Peppers, Garlic and Spinach and served with Mushroom and Onion Pilaf

Tuesday, November 6th  Meatball Sub: Served on  a Toasted Hoagie Roll and Paired with Deep Fried Mushrooms and Ranch Dipping Sauce

Wednesday, November 7th  – Pork Loin Sandwich: Deep Fried and Served with Horseradish Aioli and Paired with Pickle Chips

Thursday, November 8th  – Steak Marsala: Served over Homemade Mashed Potatoes

Friday, November 9th  – 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

Saturday, November 10th  – Bacon and Brie Burger: Served Bacon Aioli Sauce and a Side of Hand Cut French Fries

Sunday, November 11th  – Creamy Garlic Tuscan Shrimp: Tossed in Linguini Pasta and Broccoli. Paired with Grasshopper Pie for Dessert

Monday, November 12th  – Seafood Pizza: Served on a Pita Bread and Paired with French Fries

Tuesday, November 13th  – Steak and Shrimp Kabobs: Topped with Feta Cheese and a Greek Chutney

Wednesday, November 14th  – Philly Cheesecake: Served with Remoulade Dipping Sauce & Zucchini Fries

Thursday, November 15th  – Grilled Chicken: Topped with a Mediterranean Salsa and Paired with Zucchini Linguini

Friday, November 16th  – Fish and Chips: Featuring Beer Battered Grouper Fingers served with Homemade Potato Chips and Red Wine Vinegar

Saturday, November 17th  – Ribeye Steak Sandwich: Served with Stuffed Mushrooms and Topped with a Homemade Tomato Sauce

Sunday, November 18th  – Sea Captains Famous Crab and Shrimp Cheesecake: Topped with a Lemon Dill Beurre Blanc a side of Baby Carrots and Paired with Apple Crumble for Dessert

Monday, November 19th  – Blackened Shrimp Wrap: Garlic, Onions, Mixed Greens and a Mango Salsa. Paired with a Side of Pasta Salad

Tuesday, November 20th  – Center Cut Pork Loin: Served with Mashed Potatoes and Topped with a Raspberry Sauce and Feta Cheese

Wednesday, November 21st  – Seafood Manicotti: Served with a Garlic Cream Sauce

Thursday, November 22nd  – Closed: Happy Thanksgiving

Friday, November 23rd  – Shrimp Phyllo: Served with Hollandaise Sauce

Saturday, November 24th  – Fried Seabass Tacos: with Pico de Gallo & Chipotle Sour Cream served with a Side of Tri-Colored Tortilla Chips

Sunday, November 25th  – Fresh 8oz Cut Prime Rib: Accompanied by Roasted Potatoes and Served with Au Jus and Paired with a Red Wine Chocolate Cake for Dessert

Monday, November 26th  – Grilled Salmon: Paired with Vegetable Quinoa and Topped with Cranberry Chutney

Tuesday, November 27th  – Fried Pork Chops: Served over Mashed Potatoes and Drizzled with Homemade Gravy

Wednesday, November 28th  – Grilled Sword Fish: Served with Fennel, Apples and Southern Style Hoecakes, Drizzled with a Balsamic Glaze. Hoecakes – Southern Fried Corn Bread, Flattened and Fried in a Pancake Shape

Thursday, November 29th  – Salmon BLT: Served with a Lemon Aioli and Fried Green Tomatoes Topped with Crispy Pancetta and Parmesan Cheese

Friday, November 30th  – Seafood Muddle: Sautéed Scallops, Shrimp, Mussels and Clams in a Tangy Saffron Tomato Broth

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