Restaurant Week Menu & Wine Pairing 2011 at Randy's Steakhouse
July 18th through September 4th

Appetizer Course: (optional fourth course additional $9.95)
Spicy Chicken Tamales with Chile Verde Sauce
Mud Bugs, Spicy Crawfish tails fried to golden brown
Hand-Battered and Fried Calamari with New Orleans-Style Remoulade Sauce

Soup or Salad Course:
Your choice of any of our homemade soups or garden fresh salads
*wine pairing for this course: Vaca Chardonnay. Aromas of pineapple, guava, lemon zest, jasmine & mango, richly textured & full bodied with a crisp, refreshing finish.

Entree Course: (entrée comes with your choice of fresh vegetable)
Bleu Cheese Stuffed Filet Mignon with Cognac Bordelaise Sauce
Chicken Piccata with a Lemon, Cream Sauce served with Angel Hair Pasta
8 ounce Filet Mignon our most tender cut of steak
Beef Tournedos with Cognac Bordelaise Sauce
Parmesan Crusted Tilapia
*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