Shaw’s Valentine’s Weekend 2010

Starters

Tomato Bisque 3.25/cup 4.75/bowl
Shrimp Cocktail 10
Queen of Hearts Salad* 4.95
Hearts of palm, romaine hearts, artichoke hearts, shaved parmesan, balsamic vinaigrette
Sautéed Lump Crab Cakes 12
Two petite cakes served with mustard aioli

Main Courses
All main courses include one side

Spice Crusted Grilled Ribeye Steak 24
Topped with blue cheese-bacon butter

Filet Mignon 28
8 oz. grilled beef filet with Béarnaise

Roast Prime Rib of Beef au jus 22

Grilled Double Cut Apple Wood Smoked Pork Chop 22
16 oz. grilled loin chop with Applejack glaze and served with English mustard sauce

Strawberry Shrimp Tempura 21
Six crispy shrimp with a strawberry sweet and sour sauce
and fresh strawberry garnish

Cold Water Lobster Tail 39
9-ounce tail roasted & served with drawn butter and lemons

Pan Seared Almond Crusted Fresh Boston Sole 22
With cranberry thyme vinaigrette

Southern Comfort Chicken 21
Cornbread crusted breast of chicken, pan-seared
And topped with a Bourbon Pecan Brown Butter sauce

Gorgonzola Ravioli Al Forno* 19
Blue Cheese Filled Ravioli baked in a creamy Mushroom Madeira Sauce
Topped with Wild Mushrooms & Toasted Hazelnuts

Sides* 2.50
Buttered Green Beans Yukon Gold Mashed Potatoes French Fries

Side Salad
Petite salad of mixed greens and croutons with your choice of dressing:
Balsamic vinaigrette, French garlic vinaigrette, Buttermilk Herb, Blue Cheese, Celery Seed
* Vegetarian Menu Items

Desserts 5.95
Warm Cherry Cobbler – Sweetened sour cherries under a tender shortbread crust
Double Caramel Crème Brulee - Silky caramel custard with a crunchy caramelized top
Chocolate Whoopie Cake - Dark Chocolate Cake with Marshmallow Buttercream, chocolate drizzle