The Raintree Restaurant - St. Augustine, FL

Sundried tomato pesto, fresh mozzarella on crostini with balsamic glaze.

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

Wakime salad, yuzu soy, pickled ginger and wasabi aioli.

Broiled with a champagne garlic butter sauce, with a french bread.

Cheese, house cured meats, citrus olives & french baguette.

Lemon garlic and white wine butter sauce and french baguette.

Sweet baby ray’s BBQ dipping sauce.

Pecan wood bacon & cheese. (8oz)

Grilled or blackened with cheese.

Warm heart of romaine topped with blue cheese, bacon, blackened beef tips & onion rings.

Mixed greens, raisins, gorgonzola cheese with balsamic vinaigrette.

Romaine Lettuce, Tomatoes, Cucumber, Kalamata Olives, Red Onion, Banana Peppers & Feta Cheese Romaine lettuce, tomatoes, cucumber, kalamata olives, red onion, banana peppers & feta cheese.

Chopped romaine, shaved parmesan, anchovies and Caesar cardini’s dressing.

Romaine heart with blue cheese and bacon.

Served with pasta marinara and a sweet pepper aioli.

Topped with marinara, ricotta, asiago and provolone, served with fettuccine aglio e olio.

3 cheeses & bechemel served on an olive-caper marinara.

Tossed in a creamy champagne butter sauce with pasta.

Sun-dried tomato, spinach, in a romano & parmesan cream sauce.

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

Panko parmesan crust, topped with mornay sauce.

Pan-fried, topped with pesto, merlot brown sauce and melted swiss cheese.

Ground beef, lamb & pork topped with a port wine gravy.

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

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

Cold water tail, lightly seasoned breadcrumbs and broiled with drawn butter. (7oz)

Bordeaux demi glaze and sangria reduction.

Fish, shrimp & lobster in alfredo sauce, baked with seasoned breadcrumbs.

Filet tips, shrimp, hearts of palm in a mushroom marsala sauce.

Port wine sauce, sangria reduction and rosemary mint jelly.

Filet & truffle pate baked in puff pastry served mr-medium.

Friday and saturday only – while it lasts! (12oz)

Served with vanilla ice cream & macadamia nut brittle.

Sandwiched with cappuccino ice cream, caramel & chocolate.

Served warm with vanilla ice cream, caramel & creme fraiche.

Raspberry and chocolate sauces & fresh whipped cream.

Served with a crunchy caramelized topping.

A florida tradition.

An American favorite.

Raspberry & chocolate sauces with toasted almonds.

Flambéed in chambord with a vanilla ice cream crepe.

A la mode with streusel topping.

Foster style over an ice cream filled crepe.