SERVING EASTER BRUNCH 11:00-3:00 SUNDAY, APRIL 5TH
SMALL PLATES AND RAW BAR
ROASTED BRUSSELS SPROUTS
drizzled with parmesan, hot honey, malt vinegar
fig and goat cheese bruschetta
fig, goat cheese with hot honey drizzle
Jumbo Shrimp Cocktail
served with cocktail sauce and a lemon wedge
lobster mac and cheese
three cheese cavatappi with maine lobster claw
Jumbo Lump Crab Cocktail
chilled with cocktail sauce or brown butter
Bacon Wrapped Sea Scallops
topped with lemon butter sauce
Black and Bleu Beef Tips
blackened filet tips with bleu cheese demi sauce
Lobster Cocktail
claw meat with cocktail sauce or brown butter
Herb Crusted Chicken Tenders
hand breaded chicken with sweet thai chili sauce
Bacon Wrapped Scallops
dry harvested scallops wrapped in crispy bacon
Oysters on the Half Shell
½ dozen served with cocktail or mignonette sauce
house blue points or special feature
SEAFOOD TOWERS
Tower for Two
four chilled oysters, sweet maine lobster claw meat, four jumbo shrimp, jumbo lump crab meat, brown butter, cocktail sauce, mignonette sauce
The Randall’s Tower
one dozen chilled oysters, ½ dozen jumbo shrimp, sweet maine lobster claw meat, tuna tartare, jumbo lump crab meat, brown butter, cocktail sauce, mignonette sauce
SOUP AND SALADS
Baked Onion Soup Gratiné
caramelized onions in a hearty broth with toasted bread topped with melted cheese
Classic Caesar
crisp romaine hearts topped with shredded parmesan cheese, seasoned croutons, and caesar dressing
Randall’s Greens
mixed greens topped with grape tomatoes, red onion, sliced cucumbers, and your choice of dressing
Lobster Bisque
creamy bisque with maine lobster claw meat
Baby Spinach
spinach topped with roasted walnuts, chopped egg, croutons, crispy bacon, mushrooms, and red onion
The Wedge
iceberg lettuce topped with crispy bacon, bleu cheese crumbles, diced tomatoes, and bleu cheese dressing
Balsamic Roasted Beet
crisp romaine hearts topped with roasted beets, feta, walnuts, red onion, and balsamic honey vinaigrette
SALAD ADDITIONS
Garlic Herb Shrimp
Grilled Chicken or Chicken Tenders
Crab Cake
aged delmonico
Roasted Salmon
FROM THE FARM
Applewood Smoked Ham
basted with brown sugar and dijon
Veal Princess
tender veal topped with jumbo lump crab, asparagus, mushrooms, tomatoes, and lemon butter sauce
Veal Schnitzel Two Ways
traditional: breaded veal served with lemon butter sauce maryland style: add jumbo lump crab meat & capers
Jurgielewicz Farm Roast Duck
savory half duck topped with a seasonal sauce
CREate your own surf and turf
6 oz. tender cut filet, pair with crab cake, lobster tail, scallops or crab meat, and your choice of steak complement
Randall’s Brunch Burger
angus beef with cheddar, onions, lettuce, tomato, fried egg on a brioche bun
Herb Encrusted Lamb Chops
panko breaded, served with a cabernet sauce
Eggplant Milanese
breaded eggplant topped with mozzarella, spinach, mushrooms, peppers, onions, and a pesto drizzle
Chicken Francaise
egg batter dipped chicken, shallots, mushrooms, & tomatoes topped with a lemon caper sauce
USDA Choice Angus Filet Mignon
8 oz. of our most tender cut of all-natural beef
FROM THE OCEAN
cedar plank Salmon
cedar grilled, with an apricot horseradish glaze
stuffed tilapia
tilapia filets stuffed with crab imperial, topped with lemon butter sauce
Seafood Scampi Alla Romano
scallops, shrimp, crabmeat, mushrooms, asparagus, and tomatoes in a garlic butter sauce over linguine
lobster benedict
toasted English muffin with poached eggs, maine lobster claw meat, with hollandaise sauce
Jumbo Lump Crab Cakes
twin broiled cakes served with remoulade sauce
Cherry Bacon Scallops
topped with crispy bacon, and a cherry gastrique
Seafood Combination
maine lobster tail, scallops, flounder, crab cake, and shrimp, with brown butter and remoulade sauce