Chicken Salad sandwich on Crossiant

October 2017 Lunch Specials

Sunday, October 1st: Applewood Smoked Bacon Wrapped Scallops topped with a Maple-Bourbon Glaze served over Creamy White Grits and Roasted Peppers.  Paired with Pumpkin Crème Brulee.

Monday, October 2nd: Grilled Chicken Breast Topped with Asparagus, Crab Meat and Béarnaise. Served with a side of Veggie Pilaf & Steamed Vegetables

Tuesday, October 3rd: Sweet and Spicy Barbeque Shrimp served on a bed of Jasmine Rice topped with a Fire Roasted Tomato Chutney

Wednesday, October 4th: Cider Roasted Pork Loin drizzled with Hoisin served over a Spiced Puree of Apples and Fried Sweet Potato Wedges

Thursday, October 5th: Jamaican Jerk Rubbed Salmon served over Creamy Polenta with a Roasted Tomato and Corn Relish topped with a Green Chile Coulis

Friday, October 6th: Peppercorn Crusted Beef Tenderloin with Crab Meat topped with a Cognac Butter Sauce served over White and Green Asparagus.

Saturday, October 7th: Chicken Forestiere: Grilled Chicken Breast served over Roasted Redskin Mashed Potatoes topped with a Wild Mushroom Cream Sauce.

Sunday, October 8th: Sautéed Mussels and Clams tossed in a Roasted Tomato and Pumpkin Marinara Sauce served over Spaghetti Squash.  Served with Cinnamon Apple Crumb Cake.

Monday, October 9th: Drunken Mandarin Salmon:  Fresh Grilled Salmon served over Tangerine Zested Jasmine Rice topped with a Cointreau Soaked Mandarin-Raisin Compote

Tuesday, October 10th: Fried Oysters served over Arborio Rice topped with an Orange Beurre Blanc with Sauteed Carrots, Shallots and a Trio of Red, Yellow and Orange Peppers.

Wednesday, October 11th: Seared Autumn Spiced Sea Scallops served over Creamy Yellow Grits and Rainbow Chard topped with a Spicy Persimmon Chutney

Thursday, October 12th: Sea Captains House Made Crab and Shrimp Cheesecake Topped with a Lemon and Chive Whipped Cream Served with Seasonal Vegetables.

Friday, October 13th: Pan Seared Swordfish Basted with a Lemon-Herb Butter served over Butternut Squash Risotto Drizzled with a Cranberry Coulis.

Saturday, October 14th: Orange-Coconut Panko Crusted Shrimp Served over a Coconut, Pineapple and Strawberry Orzo Salad topped with a Raspberry Vinaigrette

Sunday, October 15th: Grilled Scallops served over Brown Basmati and Sweet Potatoes topped with a Fresh Green Apple Chutney, Goat Cheese Crumbles and Finished with a Balsamic Reduction.  Paired with Carrot Cake with Cream Cheese Frosting and Candied Carrots

Monday, October 16th: Chicken Breast stuffed with Swiss Cheese and Prosciutto served over Cavatappi Pasta tossed in a Carbonara Sauce with Yellow Peppers and Peas

Tuesday, October 17th: Sesame Crusted Tuna Seared and Sliced topped with a Gochujang-Lemon Aioli served over Fried Rice with Shredded Daikon and Carrots

Wednesday, October 18th: Broiled Salmon Basted with Herb Butter served over Fettucine Noodles tossed in Pumpkin Alfredo Sauce with Roasted Pumpkin and Squash

Thursday, October 19th: Cajun Rubbed Snapper served over Mashed Cauliflower with Sauteed Salsify topped with a Mango Coulis

Friday, October 20th: Grilled Tuna served over Apricot Jasmine Rice with Roasted Broccolini topped with an Asian Pear Jam

Saturday, October 21st: Harvest Shrimp Salad: Mixed Greens of Arugula, Chicory and Kale tossed in a Cinnamon Apple Vinaigrette topped with Candied Pecans, Bleu Cheese and Fresh Gala Apples

Sunday, October 22nd: Pan Seared Scallops served on a Bed of Pumpkin Gnocchis Fried until Golden Brown tossed in a Sage Browned Butter.  Served with Dutch Apple Pie

Monday, October 23rd: Roasted Rainbow Trout served over Lemony Orzo with Seasoned Cauliflower topped with a Peppery Cream Sauce.

Tuesday, October 24th: Golden Fried Grouper topped with a Citrus Gastrique served over Smashed Garlic Rutabaga and Ratatouille

Wednesday, October 25: Baked Rosemary Chicken Legs and Thighs served over Creamy Corn Risotto topped with a Glaze of Garlicky Barbeque

Thursday, October 26th: Mahi-Mahi Grilled and served With a Warm Rainbow Fingerling Potato Salad and Broccoli Raab topped with a Bacon and Cabbage Slaw

Friday, October 27th: Flounder Amandine:  Pan Seared Flounder encrusted with Almonds served over Fluffy White Rice, Navy and Black Beans topped with Herb Butter.

Saturday, October 28th: Buffalo Oyster Tacos: Fried Oysters tossed in a Sriracha Buffalo Sauce served on Warm Flour Tortillas topped with a Celery and Creamy Bleu Cheese Style Slaw

Sunday, October 29th: Smoked Salmon Cakes Drizzled with Tarragon Crème Fraiche served over a Mustard-Dill Couscous with Roasted Vegetables.  Pumpkin Cake with Cinnamon Cream Cheese Frosting

Monday, October 30th: Cajun Seasoned Char Grilled Chef Cut Ribeye on a bed of Wild Rice topped with Morel Mushrooms and Caramelized Onion served with Pancetta Brussel Sprouts.

Tuesday, October 31st: Stuffed Peppers: Italian Sausage and Ground Beef Sauteed with Onions and Rice Stuffed in Bell Peppers Roasted with a Fresh Red Tomato Sauce and Melty Mozzarella


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