August 12th - 17th: Club Omelette
Three egg omelette with turkey, bacon, Swiss cheese, and tomatoes. Topped with ranch onion straws and served with a side of toast and potato cakes.
August 19th - 24th: Tex Mex Bowl
A hearty breakfast bowl filled with home fries, chili, corn, topped with choice of eggs, shredded cheese, diced tomatoes and diced avocado. Served with choice of toast.
August 12th - 17th: Clam Po Boy
Breaded clam strips on a fresh baked sub bun with tartar sauce, topped with diced tomatoes, red onion, and shredded lettuce with a side of French fries.
August 19th - 24th: Seafood Salad Roll
Fresh seafood salad stuffed in a brioche bun with fresh spinach, and topped with aioli cole slaw. Served with salt and pepper french fries.
August Burger of the Month: Asian-style Pork Burger
Ground pork and beef with ginger, scallions and garlic, grilled and topped with red cabbage slaw and sweet chili glaze. Served on a potato bun with fresh spinach and a side of homemade fried green beans with chili lime aioli.
August 12th - 17th: Seared Ahi Tuna Salad
Cashew crusted Ahi tuna steak drizzled with sweet ginger glaze, served with mixed greens and crisp veggies tossed in honey lemon vinaigrette and garnished with fried wontons.
August 19th - 24th: Brown Butter Lobster Polenta
Lobster meat poached in brown butter, served over creamy polenta with kale pesto and blistered cherry tomato bacon jam.
August 26th - 31st: Hawaiian Grilled Pineapple Chicken
Grilled sweet and savory marinated chicken breast, topped with seared pineapple, served over almond-jasmine rice with black pepper & brown sugar glazed carrots. With a side of avocado toast.
August 14th: Beyond Sausage "Quesadilla"
Roasted Beyond sausage and sautéed vegetables in a spinach tortilla with avocado dipping sauce beside Spanish inspired cole slaw.
August 21st: Greek Style Pita Nachos
Toasted pita wedges piled and topped with chopped cucumber, olives, peppers, tomatoes, scallions, parsley and drizzled with herbed tahini dressing.
August 28th: Roasted Vegetable Stuffed Portobella
Slow roasted and seasoned portobello caps stuffed with seasonal veggies served over mixed greens and drizzled with bourbon balsamic vinaigrette.
Captain Baker is taking a short vacation from Thursday Themes, but we'll be back in September with some EXTRA special creations!
Gluten Free Taco Tuesday
Tuesday, August 13th:
Ground beef taco with potatoes, onions, pepper jack shreds and a side of zesty roasted zucchini salad.
Tuesday. August 20th:
Balsamic peach pork tacos with fresh mozzarella and caprese watermelon salad.
Tuesday, August 27th:
Korean Bulgogi Tacos (marinated flank steak) topped with kim chi and scallions, sesame sticky rice.