25 Aug September 2016 Lunch Specials
Our daily lunch specials offers an array of uniquely crafted dishes made from the freshest ingredients and local seafood. Each day diners can experience something special created our chefs.
Thursday, September 1st: Fried Shrimp Tacos – Prepared in Flour Tortillas with a Roasted Corn and Tomato Salsa, Cheese, Sour Cream, & Avocado. And Paired with Spicy Black Beans.
Friday, September 2nd: Fall Harvest Cobb Salad – Romaine Lettuce Grand Mixed Field Greens topped with Toasted Walnuts, Diced Eggs, Granny Smith Apples, Craisins, Bacon, and Feta Cheese. Drizzled with a Celery Seed Dressing.
Saturday, September 3rd: Savory Shrimp & Crab Cheesecake topped with a Lemon-Dill Butter Sauce. Served with Fried Green Tomatoes.
Sunday, September 4th: Sautéed Shrimp, Onions, and Wilted Spinach in Phyllo Dough then finished with a White Wine Cream Sauce. Served with Peanut Butter Pie.
Monday, September 5th: Grilled Chicken Breast topped with Goat Cheese, Sun-dried Tomatoes, and Basil. Served over a Bed of Wilted Spinach and finished with a Lemon Beurre Blanc.
Tuesday, September 6th: Sautéed Jumbo Shrimp with Toasted Pine Nuts, Mushrooms, Diced Tomatoes, and Spinach tossed in Angel Hair Pasta and a White Wine Lemon Butter Sauce.
Wednesday, September 7th: Blackened Salmon served over Romaine Lettuce tossed in a Honey-Apple Vinaigrette with Apple Slices, Grapes, Candied Pecans, and Bleu Cheese Crumbles.
Thursday, September 8th: Grilled Chicken Breast served over Pineapple Fried Rice then topped with a Tropical Island Salsa. Served with Steamed Vegetables.
Friday, September 9th: Grilled Shrimp served over Mesclun Greens tossed in a Honey-Balsamic Vinaigrette with Grape Tomatoes, Kalamata Olives, and Feta Cheese Crumbles.
Saturday, September 10th: Seared Ahi Tuna in Flour Tortillas with an Asian Slaw, Pickled Ginger, Pico de Gallo, and Avocado. Served with Fried Tortilla Chips.
Sunday, September 11th: Cavatappi Pasta tossed with a Pork Ragu and Fall Vegetables. Served with German Chocolate Cake.
Monday, September 12th: Crab Salad served on a Croissant with Lettuce and Tomato. Paired with a Broccoli and Cheddar Soup.
Tuesday, September 13th: Sautéed Chicken Breast topped with Sautéed Shrimp and an Asian Pan Glaze. Paired with Rice of the Day & Steamed Vegetables.
Wednesday, September 14th: Grilled Salmon topped with a Tropical Salsa and served with Rice of the Day and Steamed Vegetables.
Thursday, September 15th: Sesame Seared Ahi Tuna served over Mesclun Greens tossed in a Peanut Butter-Lime Dressing with Carrots, Red Peppers, Feta Cheese, & Scallions.
Friday, September 16th: Cinnamon Apple, Kale, & Quinoa Salad- Grilled Chicken over Kale tossed in a Cinnamon-Apple Vinaigrette with Quinoa, Feta Cheese, Apples, Craisins, Toasted Walnuts, & Celery.
Saturday, September 17th: Grilled Shrimp served over Spinach tossed in a Maple Vinaigrette with Kidney Beans, Pomegranates, Granny Smith Apples, Candied Pecans, Raisins, Red Onions, and Feta Cheese.
Sunday, September 18th: Pan Seared Mahi in Flour Tortillas Ginger-Lime Coleslaw, Avocado, Tomato, Cilantro, and Sour Cream. Paired with a Roasted Corn Succotash. Served with Carrot Cake with a Cream Cheese Frosting.
Monday, September 19th: Andouille Sausage with Penne Pasta, Red Onions, & Sautéed Bell Peppers tossed in a Spicy Marinara then topped with Mozzarella Cheese and baked.
Tuesday, September 20th: Parmesan Encrusted Flounder topped with Crabmeat and Béarnaise. Served with Asparagus and Rice of the Day.
Wednesday, September 21st: Fried Shrimp over Gouda Cheese Grits with Sautéed Bell Peppers, Onions, & a White Wine Cream Sauce.
Thursday, September 22nd: Slow Roasted Pork Tenderloin topped with Apple Chutney and Cranberry Aioli. Paired with an Autumn Apple Salad and Coleslaw.
Friday, September 23rd: Grilled Scallops over Parmesan-Mushroom Risotto and Asian Vegetables. Finished with a Honey-Balsamic Drizzle.
Saturday, September 24th: Fried Oysters served in Flour Tortillas with Coleslaw, Pico de Gallo, Shredded Cheese, Avocado, and Sriracha Aioli. Paired with Dirty Rice.
Sunday, September 25th: Broiled Flounder stuffed with a Crab Cake and topped with Béarnaise. Paired with Pasta Salad and Steamed Vegetables. Served with White Chocolate Pumpkin Cheesecake.
Monday, September 26th: Sautéed Jumbo Shrimp tossed with Garlic, Diced Tomatoes, White Wine, and Lemon Beurre Blanc.
Tuesday, September 27th: Grilled Salmon served over Romaine Lettuce tossed in a Cranberry Vinaigrette with Toasted Walnuts, Cucumbers, Mushrooms, Craisins, Sliced Pears, & Feta Cheese Crumbles.
Wednesday, September 28th: Grilled Chicken Breast served over Mixed Greens in a Warm Bleu Cheese Dressing with Bacon, Grape Tomatoes, & Bleu Cheese Crumbles.
Thursday, September 29th: Shrimp Quesadillas with Sautéed Bell Peppers, and Onions. Served with Chipotle Sour Cream and Guacamole. Paired with Spanish Rice.
Friday, September 30th: Grilled Shrimp served over Mesclun Greens tossed in a Raspberry Vinaigrette Dressing with Fried Green Tomatoes, Strawberries, Feta Cheese, and Candied Pecans.