Sam Miller’s; 2012 Spring Restaurant Week

RVANews staff — Tue, 17 Apr 2012 19:03:01 +0000

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

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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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