Orange Blossom Hills Valentine's Menu

Valentine’s Day 12 OZ SLOW ROASTED PRIME RIB * (GF) mashed potatoes, seasonal vegetables, pan jus 31 LAMB SHANK braised, port wine veal demi, mashed potatoes, and seasonal vegetables 24 SHRIMP & SHERRY SCALLOPS lobster brandy cream sauce, spinach, diced tomatoes, fettuccini pasta 22 LINGUINE CON VONGOLE linguine with clams, fresh herbs, lemon 19 STUFFED FLOUNDER flounder stuffed with scallops & shrimp, bechamel sauce, seasoned rice and seasonal vegetables 23 PINEAPPLE GLAZED CHICKEN wing-bone in chicken breast, pineapple glaze, mango salsa, seasoned rice, broccoli 20 Chef ’s Entrees DUCK À L’ORANGE half roasted duck, orange glaze, rice, and seasonal vegetables 28 GARLIC HERB FILET & CRAB CAKES * 5oz filet, crab cakes, mashed potatoes and seasonal vegetables 30 TWIN LOBSTER TAILS butter basted, seasoned rice and seasonal vegetables 30 Desserts RASPBERRY CHEESECAKE 6.95 CHOCOLATE MOUSSE 5.95 BANANAS FOSTER 6.95 NEW ENGLAND CHOWDER ITALIAN WEDDING Soups or Salads HOUSE SALAD (GF & V) CAESAR SALAD (GF) without croutons (V) vegetarian (GF) gluten free *We use nuts and nut based oils in our food. If you are allergic to nuts, or any other foods, please let your server know. Our food contains or may contain undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness. HERBED STUFFED MUSHROOMS panko fried, herb cream cheese filled, horsey sauce 11.9 MINI BEEF WELLINGTONS beef, mushroom duxelles, creamed spinach, puff pastry, served with brown gravy 12.9 Appetizers *appetizers available with purchase of entrees O R A N G E B LO S S OM H I L L S C O U N T RY C LU B a l l d i n n e r s s e r v e d w i t h y o u r c h o i c e o f s o u p o r s a l a d Chef ’s Specialties

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