Randall's Specialties

Lobster Française 36
Lobster tail egg batter dipped, sautéed with shallots, mushrooms, tomatoes and capers in a lemon beurre blanc butter

Orchard Combination 34
Petite mignon with mushroom cap and Béarnaise sauce served with sautéed jumbo lump crabmeat with mushrooms and brown butter

Seafood Scampi a La Romana 30
Sautéed scallops, shrimp, jumbo lump crabmeat with mushrooms, asparagus, tomatoes in a garlic herb butter served over linguini

Veal Princess 30
Sautéed veal topped with jumbo lump crabmeat, asparagus, mushrooms, and tomatoes in a lemon butter sauce

Cedar Plank Salmon 22
Jail Island salmon grilled on a cedar plank topped with apricot horseradish glaze

Chilean Sea Bass Rouget 32
Pan seared with roasted red pepper and citrus reduction

Pelto Marinara 24
Sautéed scallops, shrimp and chicken served with a marinara sauce over linguini topped with melted mozzarella

Randall’s Combination 38
Lobster tail française served with petite mignon topped with mushroom cap and Béarnaise sauce

All SPECIALTIES include potato and vegetable du jour

_{CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS}