Restaurant Week: Sam Miller’s

Spinach and artichoke dip, toasted baguettes Thai chili shrimp, scallion crème fraiche Classic oysters rockefeller Garden salad, house dijon dill Sam’s famous crab soup Course two Choose one Tenderloin oscar: grilled tenderloin medallions topped with asparagus, lump crab and béarnaise sauce Black & blue tenderloins: blackened tenderloin medallions topped with creamy bleu cheese sauce and […]

October 6, 2011; 2:51 PM • by RVANews staff

• Spinach and artichoke dip, toasted baguettes
• Thai chili shrimp, scallion crème fraiche
• Classic oysters rockefeller
• Garden salad, house dijon dill
• Sam’s famous crab soup

Course two

Choose one

• Tenderloin oscar: grilled tenderloin medallions topped with asparagus, lump crab and béarnaise sauce
• Black & blue tenderloins: 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 balsamic reduction
• Maine sampler: baked half of a Maine lobster stuffed with our crab imperial accompanied by a host of seared ocean scallops
• Surf & 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 with fresh berry compote

October 6, 2011 2:51 PM 0