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

Easter Menu at Raintree in St. Augustine, Florida August 21, 2014