September 2017 Lunch Specials

Friday, September 1st: Brown Sugar Rubbed Sea Scallops served over Autumn Squash Polenta with Seasonal Vegetable topped with an Apple Cider Spice Glaze

Saturday, September 2nd: Grilled Chicken Breast Topped with Asparagus, Crab Meat and Béarnaise. Served with a side of Cajun Style Rice & Steamed Vegetables

Sunday, September 3rd: Blackened Shrimp served over Key Lime and Cilantro Jasmine Rice with Roasted Broccoli topped with a Red Pepper Aioli. Served with a slice of Grasshopper Pie

Monday, September 4th: Seasoned Grilled Pork Chop topped with a Smoky-Hoisin Barbecue Sauce served over Roasted Rainbow Fingerling Potatoes and Country Style Green Beans

Tuesday, September 5th: Jamaican Jerk Rubbed Mahi served over Smoked Gouda Yellow Grits with Steamed Cauliflower topped with a Mango Coulis

Wednesday, September 6th: Green Peppercorn Crusted Beef Tenderloin topped with Crab Meat and a Maple Bourbon Butter Sauce served over White and Green Asparagus.

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

Friday, September 8th: Sautéed Mussels tossed in a Parmesan Garlic Sauce topped with Broccoli Florets and Shallots served over Linguine

Saturday, September 9th: Drunken Mandarin Salmon:  Fresh Grilled Salmon served over Grapefruit Zested Basmati and topped with a Blackberry Brandy Soaked Mandarin Orange Compote

Sunday, September 10th: Stir Fried Garlic-Ginger Oysters with Broccoli, Onion, Peppers and Carrots served on a bed of Coconut Red Rice. Paired with a Piece of Banana Cake with Cream Cheese Frosting

Monday, September 11th: Espresso Crusted Pork Tenderloin Medallions served with White Creamy Grits topped with a Roasted Tomato and Corn Relish

Tuesday, September 12th: Sea Captains House Made Crab and Shrimp Cheesecake topped with a Lemon and Chive Whipped Cream served with Seasonal Vegetables

Wednesday, September 13th: Pan Seared Swordfish basted with a Lemon-Herb Butter served over Butternut Squash Risotto Drizzled with a Cranberry Coulis

Thursday, September 14th: Orange-Coconut Panko Crusted Shrimp served over an Avocado and Strawberry Couscous Salad topped with a Citrus Vinaigrette

Friday, September 15th: Grilled Mojito Scallops: Cumin Dusted Sea Scallops grilled and topped with a Rum Infused Citrus-Mint Oil served over Zesty Lime Risotto

Saturday, September 16th: Pistachio and Pesto Grilled Shrimp Pasta:  Penne Noodles tossed in a Creamy Pesto Sauce with Crushed Pistachios, Roasted Peppers, Shallots and Broccoli topped with Marinated Grilled Shrimp

Sunday, September 17th: Sesame Crusted Tuna topped with an Avocado-Wasabi Mousse served over Lemon and Soy Jasmine Rice with Ginger Stir Fried Sugar Snap Peas and Shredded Daikon. Served with a Piece of Lemon Blueberry Cake

Monday, September 18th: Cajun Fried Oysters served over a Wild Rice Blend with Roasted Vegetables Drizzled with a Plum Gastrique

Tuesday, September 19th: Blackened Snapper served over Pineapple-Coconut Orzo topped with a Kiwi and Green Tomato Chutney

Wednesday, September 20th: Broiled Flounder Basted with Garlic butter served on a bed of Quinoa with Roasted Squash topped with Garlic and Herb Sauced Crab Meat.

Thursday, September 21st: Honey-Apple Grilled Shrimp Salad: Crisp Mixed Greens, Arugula and Chicory tossed in an Apple Cider Vinaigrette topped with Gala and Granny Smith Apples, Craisins, Goat Cheese, Grilled Shrimp and a Drizzle of Local Honey

Friday, September 22nd: Grilled Golden Tile Fish topped with a Yellow Pepper Coulis served over Mashed Cauliflower and Sauteed Beet Greens

Saturday, September 23rd: Oven Baked Rainbow Trout served over Cajun Style Rice and Broccolini topped with a Seasonal Fruit Chutney

Sunday, September 24th: Blackened Sea Scallops served over Smoked Gruyere Cheese Grits topped with a Spicy Tomato Jam.  Paired with a Slice of Pumpkin Cheesecake

Monday, September 25th: Seared Autumn Spiced Halibut served over Sweet Potato Mash and Roasted Eggplant topped with a Golden Raisin Puree

Tuesday, September 26th: Crispy Fried Seasoned Ribeye Strips tossed in Lemon-Lime Juice served on Warm Flour Tortillas topped with Roasted Serrano Peppers and a Creamy Brussel Slaw

Wednesday, September 27th: Crab and Cream Cheese stuffed Broiled Grouper served over Smoked Gouda Mac and Cheese mixed with Roasted Red Peppers

Thursday, September 28th: Brown Butter Basted Scottish Salmon served on a Bed of Pumpkin Swirled Mash Potatoes topped with Shredded Orange Glazed Carrots

Friday, September 29th: Golden Fried Snapper Pieces on a Bed of Garlic Parmesan Risotto with Baby Bok Choy topped with a Roasted Garlic Aioli

Saturday, September 30th: Curried Tuna Cubes served over Coconut Orzo topped with a Fresh Pesto Sauce and Shredded Coconut

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