Valentine’s Brunch
Valentine’s Weekend Dinner
February 12th, 13th & 14th
4PM – 9PM
Valentine’s Dinner Menu
Appetizers
SOUP OF THE DAY
Cup 4 Bowl 6
LOBSTER BISQUE
Cup 5 Bowl 7
BANG BANG SHRIMP CASTILLO
Tossed with a Buffalo Aioli Sauce 12
MARYLAND STYLE LUMP CRAB CAKE
With a Cucumber Dill Sauce 12
ESCARGOT
In a Champagne Garlic Butter Sauce with a French Baguette 13
BRUSCHETTA
Roasted Tomatoes, Basil, Garlic, Olive Oil and Mozzarella Cheese 11
Seafood Entrees
BAKED SALMON
With a Champagne Lobster Cream Sauce 25
SEAFOOD THERMIDOR
Baked Shripm, Fish, Lobster & Crab in a Mornay Sauce 25
JUMBO SHRIMP AND LOBSTER
Tossed in a Creamy Champagne Butter Sauce over Pasta 29
LOBSTER RAINTREE
Coldwater Lobster Tail with Lump Crabmeat and Béarnaise Sauce 31
BLUE CRAB STUFFED GROUPER
With a mushroom cream sauce over angel hair pasta 31
Beef, Pork & Poultry Entrees
ROASTED PRIME RIB AU JUS
Served with Horseradish Sauce 12oz Cut 28
limited Availability
GRILLED FILET MIGNON BEARNAISE OR BRANDY PEPPERSTEAK
Six oz. 26 Nine oz. 31
(Create your own Surf & Turf – Add a cold water Lobster tail to any entree 18)
Add grilled Jumbo Shrimp to any entree 6
BEEF WELLINGTON
Baked in a Pastry with Truffle Pate on Bordelaise (M.R – MED) 29
FILET & SHRIMP SAN MARCO
Finished with a Lobster infused sheery butter sauce (MR – MED) 30
NEW ZEALAND RACK OF LAMB
Served on a Port Wine Glaze 29
CHICKEN PICATTA
With a lemon caper butter 20
CRISP ROASTED HALF DUCKLING
Served on a Raspberry Demi Glaze 28
lASAGNA PUTTANESCA
Layered with three cheeses on an olive, Caper, Marinara 18
With Sausage & Housemade Meatball 23
All Entrees served with Mixed Greens
Your Choice of Raspberry Vinaigrette or Pepper Parmesan Dressing
Raintree House Salad with Gorgonzola Cheese and Balsamic Vinaigrette Add 2
Traditional Caesar Salad Served with or without Anchovies Add 2
Substitute a cup of soup for you salad Add2
Sub cup of Lobster Bisque for your Salad 4
A 15 % Gratuity will be added for your Server
17% Gratuity for separate checks
NO DISCOUNTS – COUPONS – VALENTINE’S WEEKEND
Menu subject to change
