Easter Sunday Brunch
9.30am until 2pm
Start your day with Bubbles
Mimosa, Poinsettia or Peach Bellini 6
Continental Buffet
Orange Juice – Cranberry Juice – Fresh Fruit Salad – Yogurt
Assorted Breads and Muffins – Bisquits
Lobster & Sweet Red Pepper Bisque
Three Cheese Stone Ground Grits – Home Fried Potatoes
Chef’s Seafood Pasta Salad – Curried Chicken & Rice Salad
Potato Salad – Cottage Cheese
Choose one Entree from Below
Two Eggs Scrambled with Bacon or Sausage
Eggs Benedict – Eggs Copenhagen – Eggs Blackstone
Spinach, Artichoke, Florentine Quiche
Quiche Lorraine
Veggie & Cheese Omlette
Warm Apple Crepe with Greek Yogurt
Croque Monsieur or Croque Madame
All avove Brunch Entrees including Buffet 20
Childrens Buffet (under 12) with 2 Scrambled Eggs Bacon or Sausage 10
Easter Sunday Lunch
11am until 2pm
Lunch Entrées include a Mixed Green Salad, Starch and Vegetables
Pepper Parmesan or Raspberry Vinaigrette Dressing
Raintree Gorgonzola Salad or Traditional Caesar Salad ADD 2
SLOW ROASTED LAMB SHANK
With a Burgundy Mint Gravy 20
BAKED HAM
With a Cranberry Glaze and Mashed Sweet Potatoes 20
ROASTED PRIME RIB AU JUS
Served with Horseradish Sauce 12oz 27
BAKED SALMON
Served with a Lobster Champagne Cream Sauce 25
SEAFOOD THERMIDOR
With Fish, Shrimp, Lobster & Crab in a Mornay Sauce 25
Easter Sunday Dinner at the Raintree
4pm until 8pm
Appetizers
RED LENTIL SOUP
Cup 4 Bowl 6
LOBSTER BISQUE
Cup 5 Bowl 7
BRUSCHETTA
Roasted Tomatoes, Basil, Garlic, Olive Oil and Mozarella Cheese 10
CALAMARI
Lightly Breaded and Fried with a Marinara Sauce 12
MARYLAND STYLE LUMP CRAB CAKE
With Greens and a Cucumber Dill Sauce 12
ESCARGOT
In a Champagne Garlic Butter Sauce with a French Baguette 13
SHRIMP CASTILLO
Bang Bang Shrimp, Tossed with a Buffalo Style Pepper Aioli 12
BACON BLUE CHEESE FRENCH FRIES
Tossed in Garlic Butter. Served with Bar-B-Q Dipping Sauce 10
Seafood & Vegetarian Entrees
TILAPIA MORNAY
Lightly Breaded and Finished with a Parmesan Mornay Sauce 19
CRAB STUFFED GROUPER
With a Basil Pesto Cream Sauce over Angel Hair Pasta 30
RAINTREE SEAFOOD THERMIDOR
Fish, Shrimp, Lobster & Crab Baked in Alfredo Sauce 25
BAKED SALMON
Topped with a Champagne Lobster Cream Sauce 25
MAHI MAHI MATANZAS
Blackened and Topped with Feta Cheese and Balsamic Glaze 27
JUMBO SHRIMP AND LOBSTER
Tossed with Pasta and a Champagne Butter Sauce 29
MAINE LOBSTER TAIL
Lightly Seasoned, Broiled and Served with Drawn Butter 31
LASAGNA PUNTANESCA
Layered with Three Cheeses with an Olive Caper Marinara 18
With Sausage & Meatballs 22
Beef, Pork, Lamb & Poultry Entrees
BAKED HAM
With a Cranberry Glaze and Mashed Sweet Potatoes 20.00
SLOW ROASTED LAMB SHANK
With a Burgundy Mint Pan Gravy 23
ROASTED PRIME RIB AU JUS
Served with Horseradish Sauce 12oz 27
CRISP ROASTED HALF DUCKLING
Served on a Raspberry Demi Glaze 28
CHICKEN A LA ZINGARA
Pan Fried, with Pesto, Port Wine and Provolone 20
NEW ZEALAND RACK OF LAMB
Served on a Port Wine Glaze 29
FILET MIGNON BEARNAISE
(9 OZ) Grilled to your liking served with Béarnaise Sauce 31
BEEF WELLINGTON
Baked in Pastry with Truffle Pate on Bordelaise (M.R – MED) 29
Add a 7oz Lobster Tail to any entrée 17 Add Grilled Shrimp to any entre 6
All Entrees Served with Mixed Greens and your choice of Raspberry Vinaigrette or Pepper Parmesan
Raintree House Salad with Gorgonzola Cheese and Balsamic Vinaigrette ADD 2
Traditional Caesar Salad served with or without Anchovies ADD 2
A 15 % Gratuity will be added for your server – 17% for separate checks
NO COUPONS OR SPECIAL OFFERS ACCEPTED ON HOLIDAYS – PRICES AND MENU SUBJECT TO CHANGE
