Starters
YESTERDAY’S SOUP TASTES BETTER TODAY
Cup 4 Bowl 6
Substitute Cup of Soup for Salad 2
LOBSTER & SWEET PEPPER BISQUE
Cup 5 Bowl 7
Substitute Cup of Lobster Bisque for Salad 3
Quart TO GO hot or cold 16
BRUSCHETTA CAPRESSE
Sundried Tomatoes – Pesto, Fresh Mozzarella Cheese & Balsamic 11
BANG BANG SHRIMP CASTILLO
Deep Fried and Tossed with a Buffalo Style Sweet Pepper Sauce 12
AHI TUNA CARPACCIO
Wakime Salad, Yuzu Soy, Pickled Ginger and Wasabi Aioli 13
MARYLAND STYLE LUMP CRAB CAKE
With Mixed Organic Greens & Cucumber Dill Sauce 12
ESCARGOT
Broiled with a Champagne Garlic Butter Sauce, with a French Bread 13
RAINTREE CHARCUTERIE BOARD
Cheese, House Cured Meats, Citrus Olives & French Baguette
1-3 Servings 15 / 4-6 Servings 25
STEAMED MUSSELS
Lemon Garlic and White Wine Butter Sauce, French Baguette 13
As Entree over Pasta 20
BACON & GARLIC BLUE CHEESE FRIES
Sweet Baby Ray’s B B Q Dipping Sauce 10
Salads & Sandwiches
KOBE BEEF BURGER 8OZ
Applewood Bacon & Cheese 15
FRESH CATCH SANDWICH
Blackened or Grilled 18
CHICKEN BREAST SANDWICH
Grilled or Blackened with Cheese 13
Swiss – Provolone – Cheddar – Gruyere – Havarti
All Sandwiches served with French Fries , Lettuce, Tomato, Onion, Pickle Spear
STEAK WEDGE SALAD
Warm Heart of Romaine topped with Blue Cheese, Bacon, Blackened Beef Tips & Onion Ring 19
RAINTREE SALAD
Mixed Greens, Raisins, Gorgonzola Cheese with Balsamic Vinaigrette 11
SPINACH SALAD
Fresh Spinach, Walnuts, Cranberries, Raisins, Egg, Bacon, Red Onion, with a Raspberry Vinaigrette 13
CAESAR SALAD
Chopped Romaine, Shaved Parmesan, Anchovies and Caesar Cardini’s Dressing 11
WARM ROMAINE WEDGE SALAD
Romaine Heart with Blue Cheese and Bacon 12
ADD TO YOUR SALAD 6
Grilled Salmon
Seared Ahi Tuna
Grilled Shrimp Skewer
Grilled Chicken Breast
Raintree Pasta’s
GRILLED SHRIMP & HOUSE MADE SAUSAGE
With Pasta Marinara and a Sweet Pepper Aioli 18
EGGPLANT PARMIGIANA
Topped with Marinara, Ricotta, Asiago and Provolone, Served with Fettuccine Aglio e Olio 17
LASAGNA PUTTANESCA
Three Cheeses & Bechemel served on an Olive-Caper Marinara 16
Add Italian Sausage & Housemade Meatball 20
JUMBO SHRIMP & LOBSTER PASTA
Tossed in a creamy Champagne Butter Sauce with Pasta 30
FETTUCINE ALFREDO
Sun-Dried Tomato, Spinach, in a Romano & Parmesan Cream Sauce 14
Add Chicken or Shrimp 20
CAPPELLINI POMODORO
Thin Spaghetti, Plum and Grape Tomato Sauce with Garlic-Basil Olive Oil 10
Add Shrimp, Chicken or Italian Sausage & Meatball 16
GLUTEN FREE PASTA – EXTRA 2
Catch of the Day
Ask Your Server for Today’s Fish Selections & Market Price
Grilled and Topped with a Lobster Champagne Butter Sauce
Panko Parmesan Crusted with a Mornay Sauce
Sautéed in a Lemon Garlic Butter
Blackened with Feta Cheese and Balsamic Reduction
SERVED WITH MIXED GREEN SALAD PEPPER PARMESAN OR RASPBERRY VINAIGRETTE
SALAD UPGRADES
RAINTREE SALAD 2 – CAESAR SALAD 2 – WARM ROMAINE WEDGE SALAD 4
SIDES
Basket French Fries 3
Sauteed Mushrooms 3
Ciabatta Garlic Bread 3
San Marco to Maine
BAKED TILAPIA
Panko Parmesan Crust, Topped with Mornay Sauce 18
CHICKEN ZINGARA
Pan-fried, Topped with Pesto, Merlot Brown Sauce and Melted Swiss Cheese 18
HOMEMADE MEATLOAF
Ground Beef, Lamb & Pork topped with a Port Wine Gravy 17
PORK SCHNITZEL
Breaded, Pan-fried and Finished with a Lemon Butter Sauce 19
VEAL SAN MARCO
Veal, Shrimp and Mushrooms in a Lobster Infused Sherry Butter Sauce 29
LOBSTER TAIL 7OZ
Cold Water Tail, Lightly Seasoned Breadcrumbs, Broiled with Drawn Butter 32
CRISP ROAST HALF DUCKLING
Bordeaux Demi Glaze – Sangria Reduction 29
RAINTREE SEAFOOD THERMIDOR
Fish, Shrimp & Lobster in Alfredo sauce, Baked with Seasoned breadcrumbs 26
FILET & SHRIMP MATANZAS
Filet Tips, Shrimp, hearts of Palm in a Mushroom Marsala Sauce 27
Steaks & Chops
NEW ZEALAND RACK OF LAMB
Port Wine Sauce, Sangria Reduction and Rosemary Mint Jelly 34
BEEF WELLINGTON
Filet & Truffle Pate Baked in Puff Pastry Served MR-Med 30
FILET MIGNON BEARNAISE
Six Ounce 27 Nine Ounce 33
BRANDY PEPPERSTEAK
Six Ounce 28 Nine Ounce 34
BLEU CHEESE CRUSTED FILET
Six Ounce 28 Nine Ounce 34
PRIME RIB AU JUS
10oz 25 16oz 31
Friday and Saturday Only – While it Lasts!
Gluten Free Entrees Available – Please ask your Server
ADD TO YOUR ENTRÉE
4oz Lobster Tail 10
7oz Lobster Tail 18
Grilled Shrimp 6
SERVED WITH MIXED GREENS AND PEPPER PARMESAN OR RASPBERRY VINAIGRETTE
SALAD UPGRADES
RAINTREE SALAD 2 – CAESAR SALAD 2 – WARM ROMAINE WEDGE SALAD 4
15% Gratuity will be Added for your Server – 17% Separate Checks
Children’s Menu
Kids 12 and Under 5.99 – 7.99
