STEAKS and CHOPS

  Featuring Prime, Mid-Western, Corn-fed, Aged Beef Hand Cut Daily

*****Executive Chef - Simon Lynn

*****Chef Tino has assisted nightly since 1986

PRIME RIBEYE 41.00

PRIME T-BONE 55.00

PRIME NEW YORK BONE-IN STRIP 51.00

PRIME NEW YORK STRIP 39.00 Large 51.00

RAINWATER'S "FAMOUS" PEPPER FILET, Topped with Sautéed Mushrooms,

Bacon, Onions and Black Peppercorns 49.00

FILET MIGNON, Béarnaise Sauce 39.00 Large 49.00

ROAST RACK OF COLORADO LAMB, Served in a Demi-Glaze of Brandy, Whole Grain Mustard, Cracked Pepper, and Burgundy Wine 49.00

SPRING MILK FED VEAL CHOP, Sautéed in a Cast Iron Skillet with Fresh Herbs 48.00

PAN SAUTÉED MID-WESTERN PORK CHOPS, Served with Black Eyed Peas, Spinach and Apple Demi Glaze One Chop 23.00 Two Chops 29.00

PAN SAUTÉED VEAL LIVER , with Bacon, Grilled Onions & Avocado Slices 35.00

SHORT RIBS OF BEEF, OSSO BUCCO STYLE, Simmered for hours, served in a

Rich Sauce with Roasted, New Turned Potatoes and Pearl Onions 34.00

  *** Add $5.00 to any of the Above Entrées to add your choice of Baked or Mashed Potatoes, French Fries, Potato Skins, Rice, Asparagus, Broccoli or Creamed Corn.

S E A F O O D AND P O U L T R Y

Chef's Seafood Selection of the Evening The Freshest Seafood Available,

Served Nightly with our Chef's Special Preparation. Market Price

Dover Sole Flown in from Europe and Served Meuniere with Choice of Side 45.00

Pan Roasted Salmon Filet with Meyer Lemon, Fingerling Potatoes and Haricot Vert 24.00

Live Maine Lobster with choice of Side Market Price

A "Mess" of Perch, Uniquely Rainwater's, Lake Perch Deep Fried with Housemade Tartar Sauce and French Fries 31.00

Crispy Chicken Breast witb Braised Cabbage, and Thyme Jus and Creamy Mashed Potatoes 26.00

Shelton Chicken Breast Served in a Garlic Crust with Creamy Mashed Potatoes,

Veal Pan Gravy and Caramelized Shallots 26.00

SIDE DISHES

Mashed Potatoes with Veal Pan Grav y ..7.00

Baked, French Fried Potatoes or Potato Skins.. .7.00

Au Gratin Potatoes... 9.00

Grilled or Steamed Asparagus... 14.00

Sautéed Spinach with Mushrooms and Onions... 10.00

Rainwater's Special Creamed Corn... 8.00

Steamed Broccoli, Hollandaise ... 8.00

Sautéed Mushrooms or Onion Rings (Enough for two) ... 12.00

S T A R T E R S

Freshly Shucked Raw Oysters with Cocktail Sauce and Shallot Sauce 14.00

Shrimp Cocktail Ice Cold on a Bed of Iceberg Lettuce with Rainwater's Cocktail Sauce 14.00

Fried Calamari with Dipping Sauce (Enough to Share) 13.00

Fettuccine Alfredo 9.00

"Chop House" Black Bean Soup with Rainwater Madeira 8.00

New England Style Clam Chowder 8.00

Seasonal Soup of the Week 8.00

Caesar Salad with our Special Caesar Dressing 8.00

Lettuce Wedge with Maytag Bleu Crumbles and Creamy Bleu Cheese Dressing 9.00

Heirloom Tomatoes and Burrata Cheese with Extra Virgin Olive Oil, Shallots,

Fresh Basil, and Aged Balsamic Vinegar 10.00 16.00

Baby Beet Salad with Blood Orange , Avocado, Arugula, Frisee, and Ricotta Salata

in a Balsamic Vinaigrette 10.00

Pear and Dried Cherry Salad with Baby Spinach, Pecans, and Maytag Blue Cheese

in a Raspberry Red Wine Vinaigrette. 10.00

House Salad Hearts of Romaine, Hearts of Palm, Cherry Tomatoes, Red Onion and

House Creamy Cheddar Cheese Dressing 9.00

***House Made Dressings Available: Creamy Bleu Cheese, Thousand Island , Caesar, Louie, Cheddar Cheese, Ranch,

or Creamy Mustard, Dijon-Basil, Respberry Red Wine or Sherry Vinaigrette.***

LIGHTER ENTREES

Artisan Cheese Selection ( Ask your Server for Weekly Selections) 16.00

Imported Bufala Mozzarella and Prosciutto de Parma with Italian Toast, Extra Virgin Olive Oil and Aged Balsamic Vinegar 16.00

Eastern Lump Crab Cake with Mixed Field Greens, Arugula and Sherry Vinaigrette 15.00

Carpaccio of Beef Thinly Sliced, Seared Rare Filet Mignon with Fennel Seeds, Watercress, Horseradish Cream, Blue Cheese and Chive Oil 18.00

Three Cheese Meatloaf with Creamy Mashed Potatoes, Veal Pan Gravy, and Caramelized Onions 18.00

Rainwater's New Sliders, Our Aged Steaks, Ground and Served with Onion Rings or Truffle French Fried Potatoes 18.00

Orecchiette Pasta with Caramelized Onions, Butternut Squash, Thyme and Romano Cheese 15.00

California Caponata Chicken Fettuccine with Eggplant, Tomato, Capers, Basil and Chicken Breast 17.00

Grilled Mexican White Shrimp with Braised French Green Lentils and Curry Vinaigrette 18.00

Seared Ahi with Balsamic Brown Butter Sauce, Basmati Rice and Tomato Caper Relish 20.00

*******All of our Foods are prepared in Canola Oil or Sautéed Items in butter or olive oil.