Chicken Salad sandwich on Crossiant

October 2019 Lunch Specials

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

Wednesday, October 2nd – Blackened Mahi-Mahi Sandwich topped with Swiss Cheese and Lemon Aioli. Served with Cajun Fries

Thursday, October 3rd – Basil Pesto Grilled Chicken Pasta:  Sautéed Chicken with Red Peppers, Broccoli, Onions, and Garlic tossed in a Roasted Pepper Cream Sauce

Friday, October 4th    – Cajun Fried Shrimp, served over Dirty Rice and Remoulade

Saturday, October 5th – Seared Scallops served over Grits and a Roasted Tomato Coulis, paired with Pina Colada Cheesecake

Sunday, October 6th  – Grilled Salmon served over Mushroom Risotto and topped with a Cajun Lobster Cream Sauce

Monday, October 7th  – Grilled Scallops over Wilted Garlic Spinach topped with Roasted Red Pepper Cream Sauce with Chef’s Starch of Day

Tuesday, October 8th – Pan-seared Shrimp served over Rice Pilaf and a Tomato Jam

Wednesday, October 9th – Chicken Salad Sandwich served with a cup of Clam chowder

Thursday, October 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

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

Saturday, October 12th – Grilled Chicken Quesadilla with Mushrooms, Red Onions, Mixed Peppers, and Pepper Jack Cheese served with Pico de Gallo

Sunday, October 13th – Shrimp Louie Salad, a Traditional California Salad Featuring Shrimp, Egg and Tomato

Monday, October 14th – Orange Glaze Shrimp served over Fried Rice and Broccoli

Tuesday, October 15th – Mahi Tacos served on Warm Flour Tortillas with Cilantro Aioli, Jicama, and Red Pepper Slaw

Wednesday, October 16th – Grilled Beef Burger topped Fried Egg with Lemon Aioli on Brioche and Choice of Side

 Thursday, October 17th – Low Country Muddle of Fresh Fish, Mussels, and Clams served in a Tangy Saffron Tomato Broth with Potatoes and Pancetta

Friday, October 18th – Cajun Shrimp Alfredo served over Linguini Noodles

Saturday, October 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

Sunday, October 20th – Chicken Caprese Wrap with Tomato, Romaine, Mozzarella, Balsamic Glaze and served with a side of Fruit

Monday, October 21st – Sauteed Shrimp and Beef Tips in a Garlic and Scallion Cream Sauce served over Herb Pilaf

Tuesday, October 22nd – Beef Tip Quesadilla with Red Onions and Mushrooms, served with Tortilla Chips and Salsa

Wednesday, October 23rd – Chicken Tacos with Mixed Cheese, Pico de Gallo and Spicy Remoulade and Choice of Side

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

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

Saturday, October 26th – Mild Sausage, Peppers, and Onions tossed with Marinara Sauce served over Pasta

Sunday, October 27th – Barbequed Salmon served over Homestyle Mac and Cheese with Golden Fried Green Beans

Monday, October 28th – Beer Battered Cod served with Truffle Fries

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

Wednesday, October 30th – Blackened Beef Tips sautéed with Peppers and Onions and served over Spanish Rice

Thursday, October 31st – Cajun Shrimp tossed in a Pepper Tomato Sauce served over Orzo Pasta

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