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CHEF'S AUGUST RESTAURANT WEEK MENU 6/17/2010 Restaurant Week Menu Lunch Your choice of a soup, entrée & dessert for $20.10 Soup *Maryland Crab *Soup du Jour Entrées *Single crab cake platter w/ 2 sides *Michael’s Surf & Turf Salad - classic Caesar salad seasoned w/ Cajun spices topped w/ filet, crabmeat, jumbo shrimp, crispy fried onions, cherry tomatoes & shredded cheddar *Watermelon Salad – mixed greens, ripe watermelon, red onion, yellow tomato, feta cheese & chilled seafood drizzled w/ balsamic vinegar & olive oil *Lobster Panini – sliced Maine lobster, havarti cheese, goat cheese on toasted Panini bread *Crab Stuffed Avocado Salad – Ripe avocado stuffed w/ spicy jumbo lump crabmeat on top of mixed greens, fresh mango slices, tomato & mango vinaigrette * Tournedos Filets – Two 3oz beef filets grilled to temperature; one w/ raspberry sauce & one w/ blue cheese sauce served w/ duck fat fries Dessert *Crème Brulee *Bread Pudding *Banana Split *Black Russian Cake ___________________________________ Dinner Your choice of an appetizer, salad, entrée & dessert for $35.10 Appetizers *Bacon Wrapped BBQ scallops – 2 large sea scallops wrapped in applewood smoked bacon & broiled w/ BBQ sauce *Baked Crab Imperial – a portion of jumbo lump crabmeat topped w/ imperial sauce *Fried Green Tomato Stack – Fried green tomatoes topped w/ crabmeat & lemon beurre blanc *Calamari Rockefeller – Tender calamari lightly breaded & sautéed w/ garlic, bacon, baby spinach & diced tomato Salad *Caesar *House Entrees *Combo Platter – 5oz crab cake & a sautéed soft crab w/ 2 sides *Chilean Sea Bass – 6 oz filet wrapped in prosciutto, baked & served w/ rice pilaf & asparagus, topped w/ a citrus beurre blanc *Filet Oscar – 5oz filet grilled to temperature & topped w/ béarnaise & crabmeat sitting on a bed of grilled asparagus *Seafood Paella – Shrimp, mussels, clams, calamari, crab, vegetables, sausage & tomato all sautéed in a tomato saffron sauce Desserts *Crème Brulee *Bread Pudding *Banana Split *Black Russian Cake |
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