October 2016 Lunch Specials

Fall is officially here and at the Sea Captain’s House, and we’ve prepared a hearty lunch specials menu full of fresh dishes complete with seasonal vegetables as colorful as the tones of autumn leaves.

Saturday, October 1st: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, October 2nd: Chicken salad served on a Croissant with Lettuce & Tomato. Accompanied with Loaded Potato Soup. Served with Dutch Apple Pie

Monday, October 3rd:Seafood Lasagna” Crab, Shrimp, & Scallops layered with Pasta, Ricotta Cheese, Garlic, Tomato, Spinach, and an Alfredo Cream Sauce

Tuesday, October 4th: Pork Tenderloin stuffed with Caramelized Onions, Sautéed Mushrooms, and Wilted Spinach then drizzled with an Apple Cider Reduction. Paired with Steamed Vegetables and Rice of the Day

Wednesday, October 5th: Sautéed Shrimp and Andouille Sausage tossed with Penne Pasta, Pumpkin, Onion, and Tomato in a Creamy Pumpkin Sauce

Thursday, October 6th: Pan Seared Salmon Cakes served over a Wild Mushroom & Parmesan Risotto with Steamed Vegetables. Finished with a Dijonaise Sauce

Friday, October 7th: Grilled Scallops served over Roasted Butternut Squash Caponata with steamed Asparagus then finished with a Honey-Balsamic Drizzle

Saturday, October 8th: Grilled Salmon served over Spring Mixed Greens tossed in a Red Wine Vinaigrette with Cucumbers, Tomatoes, Mushrooms, and Feta Cheese

Sunday, October 9th: Sautéed Filet Beef Tips and Shrimp tossed with Penne Pasta, Spinach, Tomato, and Onion in a Creamy Alfredo Mushroom Sauce. Paired with Apple Pecan Cake with a Cinnamon Sugar Topping

Monday, October 10th: Shrimp Salad served on a Croissant with Lettuce & Tomato. Served with a cup of Tomato Basil Bisque

Tuesday, October 11th: Pan Seared Scallops served over Wilted Spinach with Caramelized Mushrooms & Onions. Topped with Cranberry Jam

Wednesday, October 12th: Savory Shrimp & Crab Cheesecake topped with a Lemon-Dill Butter Sauce. Paired with Fried Green Tomatoes

Thursday, October 13th: Sautéed Shrimp, Crab, Ricotta Cheese, Garlic, Wilted Spinach, and Caramelized Onions stuffed in Phyllo Dough then Baked. Topped with a Seafood Cream Sauce

Friday, October 14th: Blackened Tuna served over Romaine Lettuce tossed in a Citrus-Ginger Vinaigrette with Red Bell Pepper, Avocado, Cucumber, Mushroom, and Red Onion

Saturday, October 15th: Grilled Salmon over Sautéed Spinach & Cherry Tomatoes on White Grits then finished with a Shallot Butter Sauce

Sunday, October 16th: Rosemary Roasted Chicken with Root Vegetables and Rice of the Day then topped with Pan Sauce. Served with Sweet Potato Pie with a Spiced Pecan Streusel Topping

Monday, October 17th: Sautéed Shrimp, Clams, and Mussels tossed in Penne Pasta with Tomatoes, Onions, and Mushrooms in a Vodka Sauce

Tuesday, October 18th: Grilled Shrimp served over a bed of Romaine & Iceberg Lettuces tossed in a Basil Vinaigrette with Cucumber, Tomatoes, Kalamata Olives, Peppercinis, & Feta Cheese

Wednesday, October 19th: Baked Catfish topped with Sautéed Shrimp then served over Smoked Paprika Couscous with Steamed Vegetables. Topped with a Lemon Beurre Blanc

Thursday, October 20th: Sliced Herb Encrusted Tuna served with a medley of Roasted Root Vegetables and Spiced Sweet Potatoes

Friday, October 21st: Marinated Slow Roasted Pork with a Portwine Demi-Glace. Served with Sweet Potato Wedges and Steamed Vegetables

Saturday, October 22nd: Sautéed Filet Beef Tips, Shrimp, and Broccoli tossed with Garlic, Ginger, Brown Sugar, and Soy Sauce. Served over White Rice

Sunday, October 23rd: Beer Battered Shrimp over Dirty Rice with a Honey Mustard Dipping Sauce. Served with Steamed Vegetables. Paired with a Chocolate Noir Cake

Monday, October 24th: Grilled Shrimp served over Lemon & Herb Roasted Potato Wedges with Steamed Vegetables. Topped with marinated Cherry Tomatoes, Basil, & Feta Cheese
Tuesday, October 25th: Crab Salad on a Croissant with Lettuce and Tomato. Paired with a 3-Bean Chili

Wednesday, October 26th: Parmesan Encrusted Flounder topped with Asparagus, Crabmeat, and Béarnaise. Served with Rice of the Day

Thursday, October 27th: Sesame Encrusted Tuna served over Mesclun Greens tossed in a Honey-Apple Vinaigrette with Granny Smith Apple Slice, Grapes, Bleu Cheese, and Candied Pecans

Friday, October 28th: 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, October 29th: Baked Flounder stuffed with a Crabcake and topped with Béarnaise Sauce. Served with Rice of the Day and Steamed Vegetables

Sunday, October 30th: Slow Roasted Pot Roast topped with a Sweet Wine Sauce. Accompanied with Root Vegetables and a Sweet Potato Casserole. Served with Pumpkin Pie with a Cranberry Pecan Streusel Topping

Monday, October 31st: Shrimp Quesadilla with Roasted Pumpkin, Sautéed Bell Peppers, Caramelized Onions, and Cheese. Paired with Spicy Black Beans

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