October Lunch Specials

Monday, October 1st Orange Bourbon Glazed Salmon served over Mushroom Pilaf

Tuesday, October 2nd Shrimp Louie – A Traditional Californian Salad with Lettuce, Egg, and Tomato, Featuring Louie dressing

Wednesday, October 3rd Cilantro Lime Shrimp served over a Warm Kale and Radish Salad Paired with Rosemary Roasted Potatoes

Thursday, October 4th Deconstructed Beef Stew – 4oz Filet served with Roasted Potatoes and Baby Carrots and served with Demi-Glace

Friday, October 5th  Shrimp Florentine Stuffed Flounder Nestled in a broccoli Puree and Drizzled with a Roasted Red Pepper sauce

Saturday, October 6th  Pecan Encrusted Chicken Fingers served on a Spring Mix Salad Featuring Mandarin Oranges, Craisins, Goat Cheese and Candied Pecans Paired with a Bleu Cheese Vinaigrette dressing

Sunday, October 7th 8 oz Pan-Seared Strip Steak Served with Roasted Potatoes and an over medium Egg Paired with Fresh Fruit Parfait

Monday, October 8th Bacon Wrapped Scallops over Wild Mushroom Risotto and Finished with Balsamic Reduction

Tuesday, October 9th Soy Ginger Glazed Halibut Paired with a Vegetable Cous Cous

Wednesday, October 10th Maple Glazed Salmon served over Parmesan Risotto Featuring Peaches

Thursday, October 11th Smoked Gouda Stuffed Shrimp wrapped in Prosciutto and Coated in Oreganata served with Grilled Asparagus

Friday, October 12th Grilled Chicken Cordon Bleu over Mushrooms, Tomatoes and Mixed Greens with Bleu Cheese crumbles and Ranch Dressing

Saturday, October 13th Fresh Herb Marinated Pork Loin served with Garlic Mashed and Gravy

Sunday, October 14th Sea Captains House-made Crab and Shrimp Cheesecake Topped with a lemon and Chive Whipped Cream served with Seasonal Vegetables and Paired with Lemon Almond Cake

Monday, October 15th Chef Jeff’s Meatloaf served with twice baked Loaded Potato and Finished with Jager Sauce

Tuesday, October 16th Marinated Coriander Chicken Quarters Baked with Caramelized Carrots and Drizzled with a Demi-Glace Reduction

Wednesday, October 17th Autumn Chicken – Deep fried Chicken Breast stuffed with Cinnamon Apples, Lemon infused Craisins, Goat Cheese, Almonds and seasoned with Fresh Rosemary and Thyme Paired with Roasted Butternut Squash

Thursday, October 18th Veal Rollatini – Thinly Pounded Veal stuffed with Prosciutto, Cheddar Cheese, Roasted Red Peppers, Spinach and Garlic served with Mushroom Pilaf and Topped with an Espagnole Sauce

Friday, October 19th Open Faced Tuna Melt with Grilled Tomatoes and Bacon served with Potato Salad

Saturday, October 20th Rosemary Roasted Chicken cooked in a Root Vegetable and Tomato Ragout

Sunday, October 21st Seabass Lettuce Wrap with Corn Salsa and Avocado Lime Crema and Paired with Key Lime Pie

Monday, October 22nd Seafood Stuffed Bell Peppers Stuffed with Seabass, Shrimp, and Scallops and enveloped in cheesy Rice on a Pool of Marinara

Tuesday, October 23rd Sautéed Shrimp over a Penne Pasta with Andouille Sausage and Sweet Peas tossed in a Vodka Sauce

Wednesday, October 24th Chicken Parmesan served with Linguini Marinara

Thursday, October 25th Flounder Francaise Amandine – Pan Seared Flounder encrusted with Almonds and served with Steamed Broccoli in a Lemon White Wine Butter Sauce

Friday, October 26th 10 oz Fresh Cut Prime Rib Accompanied by Grilled Bacon wrapped brown Sugar Carrots served with Au Jus

Saturday, October 27th Grilled Salmon Salad with Roasted Lime and Raspberry Vinaigrette dressing Featuring Arugula, Spring Mix, Goat Cheese, Almond, Red Onion and Roasted Peppers

Sunday, October 28th Pot Roast with Root Vegetables and Finished with a Balsamic Reduction Drizzle Paired with Banana Pudding

Monday, October 29th Chicken Pomodoro served over Parmesan Risotto and Finished with a Citrus Aioli

Tuesday, October 30th Sautéed Shrimp Creole served over White Rice

Wednesday, October 31st Orange Peppers Stuffed with Italian Sausage, Beef, Garlic, Mushrooms, and Onions. Filled with Rice and Cheese and Topped with a fresh Red Tomato Sauce

 

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