Thursday, November 26th, 2015
Appetizers
TURKEY & ANDOUILLE SAUSAGE GUMBO
Cup 4 Bowl 6
LOBSTER & RED PEPPER BISQUE
Cup 5 Bowl 7
BAKED OYSTERS RAINTREE
Spinach, Bacon & Gouda 12
SHRIMP COCKTAIL
With Pepper Aioli 12
ESCARGOT
In Champagne Garlic Butter 13
MARGHERITA FLATBREAD
Tomato, Pesto & Mozzarella 11
MARYLAND STYLE LUMP CRAB CAKE 12
SPINACH & ARTICHOKE DIP 11
Entrees
TRADITIONAL THANKSGIVING ROAST TURKEY
And all the Trimmings 22 under 12 years 10
ROASTED PRIME RIB AU JUS
Served with Horseradish Sauce 12oz – 26
BEEF WELLINGTON
Baked in Puff Pastry with Truffle Pate 29
FILET MIGNON BEARNAISE OR BRANDY PEPPER STEAK
9oz – 33
Add a Lobster Tail to any Entree 18
RACK OF LAMB
With a Merlot Demi Glaze & Sangria Reduction 29
CRISP ROASTED HALF DUCKLING
With a Raspberry demi glaze 28
SALMON
Grilled Salmon with a Lobster Champagne Cream Sauce 25
JUMBO SHRIMP & LOBSTER
Pasta in a Champagne Butter Sauce 29
LASAGNA PUTTANESCA
Three Cheeses and Olive Caper Marinara 18
CAPPELLINI POMODORO
With Grape Tomatoes, Garlic, Basil Olive Oil 15
All Entrees served with Mixed Greens and Pepper Parmesan or Raspberry Vinaigrette Dressing
Traditional Caesar Salad extra 2
Raintree Gorgonzola with Balsamic Vinaigrette extra 2
Desserts
Granny Smith Apple Pie 7
Triple Chocolate Brownie Creme Brulee 7
Bread Pudding a La Mode 7
Bourbon Pecan Pie 7
Pumpkin Pie 7
Key Lime Pie 7
15% Gratuity will be added for your Server. 17% for Separate Checks. Menu Items subject to Change
