Out of respect of those who participate in Ash Wednesday, Chef Miles Reaves at Food on Demand has added some seafood dishes.
For lunch, we are featuring Shrimp & Grits, an entree with creamy and slightly sweetened grits mixed with corn and green onions, topped with Cajun spiced grilled shrimp, finished with a smokehouse gravy and cilantro.
For dinner, we will have Caribbean Fish Stew, with lightly breaded cod draped over stewed vegetables in a coconut milk and tomato based sauce, served over rice and garnished with toasted coconut. In addition, we will also feature a dill and panko crusted tilapia over a cucumber and couscous salad.
So those who can’t eat meat in recognition of today, we’ve got options for you!