Sam Miller’s; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

sammillers
  • 1210 East Cary Street
  • 804.644.5465
  • Website

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Course one

Choose one

  • Crab dip–Local crab meat and spices served with toasted baguettes.
  • Spinach artichoke dip–Creamy spinach and artichoke served with baguettes.
  • Thai chili shrimp–With scallion crème fraiche.
  • Classic oysters rockefeller–With spinach, bacon, and onion topped with parmesan cheese.
  • Garden salad–Fresh field greens, tomatoes, cucumber, carrots & croutons.
  • Sam’s famous crab soup–With lump crab, creamy blend, sherry and house spices

Course two

Choose one

  • Tenderloin oscar–Grilled tenderloin medallions topped with asparagus, lump crab, and béarnaise sauce.
  • Black and blue tenderloin–Blackened tenderloin medallions topped with creamy bleu cheese sauce and crispy shallots.
  • Salmon caprese–North atlantic salmon topped with fresh basil, tomato, and mozzarella, finished with a balsamic reduction.
  • Maine sampler–Baked half of a maine lobster stuffed with our crab imperial, accompanied by a host of seared ocean scallops.
  • Surf and turf–Grilled tenderloin medallions paired with a lump crab cake and sauces.
  • Bay pasta–Sautéed shrimp and scallops tossed with angel hair pasta in a creamy red pepper and crab sauce.

Course three

Choose one

  • Pecan pie
  • Peach cobbler
  • Triple chocolate brownie tower
  • New York style cheesecake
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