The Raintree Restaurant

Roasted tomatoes, basil, garlic, olive oil and mozzarella cheese.

Deep fried and tossed with a buffalo style sweet pepper sauce.

Served with an asian salad, yuzu soy and wasabi aioli.

With mixed organic greens and cucumber dill sauce.

Broiled with a champagne garlic butter sauce, with a mini french baguette.

Lemon, garlic and white wine butter sauce.

Tossed in garlic butter served with a BBQ dipping sauce.

Topped with provolone cheese and frizzled onion.

Served blackened or grilled tilapia.

Blackened steak on mixed organic greens, marinated mushrooms, tomato, gorgonzola cheese, frizzled onions and balsamic vinaigrette.

Mixed greens with mandarin oranges, toasted almonds, cucumbers, crunchy noodles & sesame ginger dressing.

Fresh spinach, walnuts, apples, golden raisins, egg, bacon tossed in a raspberry vinaigrette.

Chopped romaine tossed in traditional caesar dressing topped with anchovies.

Olives, feta cheese and banana peppers.

Roasted chicken, datil sauce, bacon and cheddar jack cheese.

Roasted tomato, fresh mozzarella and pesto.

Champagne butter sauce

Crusted with a mornay sauce.

Grilled with garlic butter and served with bacon and blue cheese french fries.

Veal, shrimp and mushrooms finished with a lobster infused sherry butter sauce.

Tossed in a creamy champagne butter sauce over pasta.

Pan-fried and finished with pesto, port wine and melted provolone.

Cold water tail, lightly seasoned, broiled and served with drawn butter.

Served on a raspberry demi glaze.

Served on a port wine demi glaze with mint jelly.

Lobster, crab, shrimp and fish in alfredo sauce topped with breadcrumbs.

Filet and truffle pate baked in puff pastry.

Sauteed with tomatoes, mushrooms and marsala sauce.

Slow baked served with au jus and horseradish sauce.

Lightly breaded and finished with a parmesan mornay sauce.

Topped with a rich brown gravy, served with potatoes and vegetables.

Breaded, pan-fried and served with a lemon butter sauce.

With a red pepper aioli, served with pasta marinara

White wine garlic butter over a bed of cappellini

Topped with marinara, ricotta and provolone, served with pasta.

Layered with three cheeses and served on an olive, caper, marinara sauce.

Roasted tomato, artichoke hearts, in a romano & parmesan cream sauce.

Thin spaghetti, plum and grape tomato sauce with garlic-basil olive oil

With gorgonzola cheese and balsamic vinaigrette.

With vanilla ice cream and macadamia nut brittle

Sandwiched with cappuccino ice cream, caramel & chocolate sauces.

Served warm with vanilla ice cream and caramel sauce.

Served with raspberry and chocolate sauces & fresh whipped cream.

With a crunchy caramelized topping

A florida tradition

With raspberry and chocolate sauces

Flambeed in chambord with vanilla ice cream.

A la mode with streusel topping

Served foster style on a crepe with vanilla ice cream.

Baileys and frangelico

Brandy & dark creme de cocao

Creme de menthe and white crème do cocao

Amaretto and grand marnier