Sam Miller’s; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 17, 2012; 3:03 PM • by RVANews staff

• 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

April 17, 2012 3:03 PM 0