Randalls Restaurant - Cottonwood, AZ

Served with horseradish chili sauce.

Served with garlic bread.

Topped with lemon butter.

Served with horseradish chili sauce.

Served with a Thai sweet chili sauce.

Godiva chocolate liqueur, amaretto disaronno and coffee.

Frangelico, Chambord, Godiva white chocolate liqueur, and coffee topped with whipped cream.

Remy martin vsop, amaretto disaronno and coffee.

Traditional Kahlua and baileys coffee.

Baileys Irish cream, banana liqueur, Kahlua, amaretto, and coffee topped with whipped cream.

Baby spinach, red onion, mushrooms, chopped egg, bacon, walnuts, and seasoned croutons. Tossed with a creamy parmesan dressing.

Crisp wedge of Iceberg lettuce with bleu cheese dressing. Topped with bacon, bleu cheese crumbles, and diced tomatoes.

Sliced beefsteak tomato with fresh mozzarella, fresh basil leaves, and drizzled with extra virgin olive oil.

Crisp romaine hearts tossed with parmesan cheese, seasoned croutons, and a creamy Caesar dressing.

Assorted baby greens, grape tomatoes, cucumbers, and red onions with choice of dressing.

Served with mushroom cap and bearnaise sauce.

Served with mushroom cap and bearnaise sauce.

Sauteed veal with mushrooms and marsala wine demi-glaze.

Sauteed veal with shallots, mushrooms, capers, and lemon wine sauce.

Sauteed veal topped with prosciutto and mozzarella. Served with white wine and sage brown sauce.

Lightly breaded veal is pan-seared with lemon butter.

Lightly breaded boneless breast of chicken pan-seared. Topped with marinara sauce and mozzarella.

Boneless breast of chicken egg batter-dipped, sauteed with shallots, mushrooms, tomatoes, and capers in a lemon Beurre blanc butter.

Herb encrusted roasted loin lamb chops. Served with a cabernet sauce and comes with mint jelly.

Pan-seared panko encrusted pork rib chop. Served with a brandied dijon mustard sauce.

Sauteed with caramelized onions and applewood smoked bacon.

Peppercorn encrusted filet mignon pan-seared with a brandied demi-glaze.

Grilled loin veal chop served with a bordelaise sauce.

Pan-seared and topped with lemon butter.

Sole egg batter-dipped, sauteed with shallots, mushrooms, tomatoes, and capers in a lemon Beurre blanc butter.

Twin broiled Maine lobster tail served with brown butter.

Broiled Maine lobster tail topped with jumbo lump crabmeat. Served with brown butter.

Twin jumbo lump crab cakes broiled, served with remoulade sauce.

Tilapia stuffed with crab imperial baked and topped with lemon butter.

Broiled Maine lobster tail, shrimp, scallops, flounder, and crab cake, served with brown butter.

Broiled jail Island salmon with citrus caper sauce.

Sauteed jumbo lump crabmeat with mushrooms and chives, served on toast points with brown butter.

Lobster tail egg batter-dipped, sauteed with shallots, mushrooms, tomatoes, and capers in a lemon Beurre blanc butter.

Petite mignon with mushroom cap and bearnaise sauce. Served with sauteed jumbo lump crabmeat with mushrooms and brown butter.

Sauteed scallops, shrimp, jumbo lump crabmeat with mushrooms, asparagus, and tomatoes in a garlic herb butter. Served over linguini.

Sauteed veal topped with jumbo lump crabmeat, asparagus, mushrooms, and tomatoes in a lemon butter sauce.

Jail Island salmon grilled on a cedar plank. Topped with apricot horseradish glaze.

Pan-seared with roasted red pepper and citrus reduction.

Sauteed scallops, shrimp, and chicken. Served with a marinara sauce over linguini topped with melted mozzarella.

Lobster tail Francaise served with petite mignon. Topped with mushroom cap and bearnaise sauce.