Restaurant Week Menu & Wine Pairing 2010 at Randy's Steakhouse

Appetizer Course: (optional fourth course additional $9.95)
Spicy Chicken Tamales with Chile Verde Sauce
Fried Green Tomatoes with Horseradish Cream Dipping Sauce
Hand-Battered and Fried Calamari with New Orleans-Style Remoulade Sauce

Soup or Salad Course:
Summer Peach & Fresh Mozzarella Salad with Zesty Poblano Lime Vinaigrette
Creamy Corn Creole Crab Bisque
Randy's Southwestern Style Caesar Salad with a Hint of Heat
*wine pairing for this course: Stella Pinot Grigio - Pale yellow color with greenish reflections. Vibrant on the palate with fresh fruit and balanced acidity. Light and refreshing.

Entree Course:
Bleu Cheese Stuffed Filet Mignon with Cognac Bordelaise Sauce & Garlic Mash Potatoes
Chicken Piccata with a Lemon, Cream Sauce served with Angel Hair Pasta
Pan-Fried Trout Almandine with Garlic Buttered Steamed Broccoli
*wine pairing for this course: Camelot Pinot Noir - Offering berry flavors with a touch of chocolate at the finish.

Dessert Course:
Bread Pudding with Jack Daniels Sauce and Cinnamon Ice Cream
Fudgy Chocolate Mousse
Crème Brule
*wine pairing for this course: St. Supery Moscato - There is a wonderful aroma of white peach, apricot pear and slight floral finish. The wine is light and delicate yet full of intense flavors of sweet ripe pear and apricots.

*Wine Pairings
Two 6 ounce glasses of wine and one 3 ounce glass of dessert wine for $28
Or $19 excluding dessert wine