Valentine’s Dinner Menu
Appetizers
SOUP Du JOUR
Cup 4 Bowl 6
LOBSTER BISQUE
Cup 6 Bowl 9
BANG BANG SHRIMP CASTILLO
Tossed with a Buffalo – Sweet Pepper Sauce 14
AHI TUNA CARPACCIO
Wakime Salad, Yuzu Soy, Ginger, Wasabi Aioli 14
ESCARGOT
In a Champagne Garlic Butter Sauce with a French Baguette 15
BRUSCHETTA
Roasted Tomatoes, Pesto, Olive Oil and Mozzarella Cheese 13
FRIED CALAMARI BRAVAS
Tossed with Potatoes, Hearts of Palm, Olives and Tomato Aioli 14
Entrees
BAKED SALMON
With a Champagne Lobster Cream Sauce 28
SEAFOOD THERMIDOR
Shrimp, Fish & Lobster with Alfredo Sauce & Breadcrumbs 30
JUMBO SHRIMP AND LOBSTER
Tossed in a Creamy Champagne Butter Sauce over Pasta 35
COLDWATER LOBSTER TAIL
7oz Lightly Seasoned, Pan Seared with Drawn Butter 39
ALMOND BAKED MAHI-MAHI
With a Mango Citrus Butter Sauce 32
CHICKEN ZINGARA
Topped with Pesto, Merlot Brown Sauce and Swiss Cheese 20
lASAGNA PUTTANESCA
Layered with Three Cheeses on an Olive -Caper Marinara Sauce 18
With Italian Sausage & Housemade Meatball 24
NEW ZEALAND RACK OF LAMB
Served on a Port Wine Glaze 36
CRISP ROASTED HALF DUCKLING
Merlot Demi Glaze & Sangria Reduction 33
FILET TIPS MARSALA
Sauteed in a Mushroom Marsala Wine Sauce (MR – MED) 34
BEEF WELLINGTON
Baked in a Pastry with Truffle Pate on Bordelaise (M.R – MED) 36
ROASTED PRIME RIB AU JUS
Served with Horseradish Sauce 12oz Cut 34
limited Availability
GRILLED FILET MIGNON BEARNAISE OR BRANDY PEPPERSTEAK
Six oz. 34 Nine oz. 41
Add a cold water Lobster tail to any entree 7oz Tail 25 Split Tail 15
Add grilled Jumbo Shrimp to any entree 8
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 Add 2
Substitute a cup of soup for you salad Add 2
Substitute a cup of Lobster Bisque for your Salad Add 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
