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 29

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 32

FILET MIGNON BEARNAISE
Six Ounce 29 Nine Ounce 36

BRANDY PEPPERSTEAK
Six Ounce 30 Nine Ounce 37

BLEU CHEESE CRUSTED FILET
Six Ounce 30 Nine Ounce 37

PRIME RIB AU JUS
10oz 27     16oz 33
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

Dinner Menu at Raintree in St. Augustine, Florida August 19, 2014