September 2018 Lunch Specials

Saturday, September 1st: Meatball Subs- Italian Style Meatballs cooked in a Marinara Sauce served on a Toasted Hoagie Roll topped with Provolone Cheese paired with a Tomato, Cucumber, and Red Onion Salad

Sunday, September 2nd: Captains Lobster Rolls- Toasted Buttery New England Style Roll stuffed with Lobster Salad, Tomato’s and lettuce served with Fresh Seasonal Fruit. Paired with deconstructed key lime tart

Monday, September 3rd: Herb Encrusted Sea Scallops topped with a Blackberry reduction on a bed of Citrus Rice served with Fresh Seasonal Vegetables

Tuesday, September 4th: Pan Seared Flounder with Mushrooms and Capers topped with a shallot Chardonnay Cream Sauce over Rosemary Roasted Red Potato’s encircled by Sautéed Spinach

Wednesday, September 5th: Creamy Garlic Parmesan Shrimp with Spinach and Roasted Tomato’s served over Herb Pilaf

Thursday, September 6th: Two 3 ounce Low Country Salmon Cakes on a bed of Saffron Rice served with Fresh Seasonal Vegetables and a side of Cajun Tartar sauce

Friday, September 7th: Portabella Mushroom Caps stuffed with North Carolina Crab Meat on a bed of Sautéed Spinach topped in a Parmesan Mornay Sauce

Saturday, September 8th: Captains Shrimp Rolls: Toasted Buttery Rolls stuffed with Shrimp Salad, Tomato’s and lettuce served with Fresh Seasonal Fruit

Sunday, September 9th: Chicken Breast Sautéed with Shitake Mushrooms and Capers on a bed of Lemon-Lime Onion Pilaf Herb topped with a Lemon Dill Brue Blanc served with Brussel Sprouts cooked with Bacon and Onions. Paired with Lemon Meringue Tart

Monday, September 10th: Sage and Browned Butter Pan Seared Sea Scallops on a bed of Parmesan Risotto served with Fresh Seasonal Vegetables

Tuesday, September 11th: BBQ Salmon over Manchego Macaroni and Cheese paired with Country style Breaded and Deep Fried Green Beans

Wednesday, September 12th: Marinated Shrimp, Steak and Vegetable Skewers on a bed of Mushroom and Onion Pilaf topped with an Herb Cream Sauce served with Grilled Asparagus

Thursday, September 13th: Fresh North Carolina Crab Meat on a Toasted Buttery Croissant with Melted Swiss Cheese, Bacon, Lettuce and Tomato served with Thin Cut Fries and House Rémoulade

Friday, September 14th: Fresh Fish of the Day “en Papillote”- Carolina Fresh Fish served wrapped with Asparagus, Tomatoes, Carrots and fresh Herbs with Lemon-Lime Pilaf

Saturday, September 15th: Mary’s Calamari- Fresh Calamari seasoned and Sautéed in a Marinara Sauce with Roasted Okra served over White Rice topped with Parmesan Cheese and Toasted Herb Butter Crostini

Sunday, September 16th: Sea Captains House Made Crab and Shrimp Tart Served with Fried Green Tomatoes topped with Creamy Stone Ground Grits, Grilled Shrimp, and Lemon Dill Brue Blanc. Paired with Red Velvet Cake with Cream Cheese and Candied Pecans

Monday, September 17thSeared Sea Scallops over Creamy Roasted Red Pepper Yellow Stone Ground Grits topped with a Pesto Cream Sauce served with Sautéed Spinach, Onions and Bacon

Tuesday, September 18th: Grilled Shrimp on a Puff Pastry topped Seafood Soufflé with Lemon Dill Brue Blanc and Fresh Seasonal Vegetables

Wednesday, September 19th: Fresh Fish of the Day Tacos-Two warm soft Flour Tortilla Shells filled with Slaw and Blackened Fish topped with a Fresh Fruit and Black bean Pico and served with House Chips and salsa

Thursday, September 20th: Nine Apple Beer-battered Shrimp served in a basket with thin-cut Fries, House made Slaw and a side of Cajun Tartar

Friday, September 21st: Seared Salmon over Lemon-Lime Pilaf topped with Orange-Cognac glaze and served with Sautéed Red Peppers and Broccoli

Saturday, September 22nd: Hawaiian style Pineapple and Garlic shrimp served over Tropical Rice Pilaf with Island style Carrots

Sunday, September 23rd: Low Country Muddle of Fresh fish, Clams, and Mussels in a Zesty Saffron Tomato Broth topped with Fresh Basil and Crostini. Paired with Brown Butter and Caramel Apple Crisp Ala Mode

Monday, September 24th: Grilled Jamaican Jerk Seasoned Scallops with a Pimento-Corn Relish, Guacamole, and a Citrus Vinaigrette

Tuesday, September 25th: Shrimp Chimichangas with Onions and Red Peppers and Black Beans. Served with Spanish Rice, Queso, and a Sriracha Sour Cream

Wednesday, September 26th: Scampi Flatbread Pizza: Grilled Shrimp Scampi with Garlic, Tomato, Olive oil, Lemon, Red Pepper and Mozzarella Cheese

Thursday, September 27th: BBQ Rubbed Chicken served over Romaine Lettuce and Mixed Greens tossed in a Honey Apple Vinaigrette Dressing with Apple Slices, Grapes, Candied Pecans and Bleu Cheese Crumbles

Friday, September 28th: Fresh Fish of the Day Tacos- Two warm soft Flour Tortilla Shells filled with Slaw and Blackened Fish topped with a Fresh Fruit and Black bean Pico and served with House Chips and salsa.

Saturday, September 29th: Fried Oysters in a Flour Tortillas with Pico de Gallo, Shredded Cheese, Avocado and Sriracha Aioli and Paired with Spanish Rice

Sunday, September 30th: Blackened Flounder with Salsa Fresca paired with Spiced Sweet Potatoes and Brussel Sprouts paired with Pumpkin and Cream Cheese Cobbler with Candied Pecans Ala Mode

 

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