9.30am until 2pm
Start off with a Mimosa, Poinsettia or Peach Bellini 6
Continental Buffet
Orange Juice – Cranberry Juice – Fruit Salad – Yogurt
Assorted Breads & 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 ITEM FROM BELOW
Two Eggs Scrambled with Bacon or Sausage
Eggs Benedict – Eggs Copenhagen – Eggs Blackstone
Quiche Lorraine – Spinach Florentine Quiche
Veggie & Cheese Omlette
Warm Apple Crepe with Greek Yogurt
Croque Monsieur or Croque Madame
All above Bruch Entrees including Buffet $20
Children’s Buffet (under 12) with 2 Scrambled Eggs $10
Mother’s Day Lunch
11am Until 2pm
Lunch Entrees include a Mixed Green Salad, Starch & Vegetable
Raspberry Vinaigrette or Pepper Parmesan Dressing
Raintree Gorgonzola Salad or Traditional Caesar Salad ADD $2
CHICKEN ZINGARA
With Pesto, Port Wine and Provolone Cheese 20
RAINTREE SEAFOOD THERMIDOR
Shrimp, Fish, Lobster & Crab in a Mornay Sauce 25
GRILLED SALMON
Topped with a Lobster Champagne Butter Sauce 25
BAKED GROUPER OSCAR
Topped with Crabmeat Asparagus & Hollandaise Sauce 28
CRISP ROASTED HALF DUCK
On a Raspberry Demi Glaze 28
PRIME RIB AU JUS
Served with Horseradish Sauce 12oz 27
Mother’s Day Dinner
4pm Until 8pm
Start off with a Mimosa, Poinsettia or Peach Bellini 6
Appetizers
SOUP OF THE DAY
Cup 4 Bowl 6
LOBSTER BISQUE
Cup 5 Bowl 7
BRUSCHETTA
Roasted Tomatoes, Basil, Garlic, Olive Oil and Parmesan Cheese 10
SHRIMP CASTILLO
Bang Bang Shrimp, Tossed with a Buffalo Style Pepper Aioli 12
MARYLAND STYLE LUMP CRAB CAKE
With a Cucumber Dill Sauce 12
CALAMARI
Lightly Breaded and Fried with a Marinara Sauce 12
ESCARGOT
In a Champagne Garlic Butter Sauce with a French Baguette 13
Entrees
ROASTED PRIME RIB AU JUS
Served with Horseradish Sauce 12oz 27
FILET MIGNON BEARNAISE
(9 OZ) Grilled to your liking served with Béarnaise Sauce 32
BRANDY PEPPERSTEAK
9oz Filet with Cracked Pepper, Finished with a Brandy Cream Sauce 32
BEEF WELLINGTON
Baked in Pastry with Truffle Pate on Bordelaise (M.R – MED) 29
RAINTREE SEAFOOD THERMIDOR
Fish, Shrimp, Lobster & Crab Baked in Alfredo Sauce 25
GROUPER MATANZAS
Blackened with Feta Cheese and Balsamic Glaze 30
BAKED SALMON
with a Champagne Lobster Cream Sauce 25
JUMBO SHRIMP AND LOBSTER
Tossed with Pasta and a Creamy Champagne Butter Sauce 29
MAINE LOBSTER TAIL
Broiled and Served with Drawn Butter 31
CHICKEN ZINGARA
Pan Fried and finished with Pesto, Port Wine and Melted Provolone Cheese 20
VEAL SAN MARCO
Veal, Shrimp and Mushrooms with a Lobster infused Sherry Butter Sauce 27
CRISP ROASTED HALF DUCKLING
Served on a Raspberry Demi Glaze 28
NEW ZEALAND RACK OF LAMB
Served on a Port Wine Glaze 29
LASAGNA PUNTANESCA
Layered with Three Cheeses with an Olive Caper Marinara 18
With Sausage & Meatballs 22
Add a Lobster Tail to any entrée 18 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
