Welcome to September

  ENTREES
TAPAS Pan Seared Salmon 23
6 Each or Three for 14 Green Thai Curry Spiked Mashed Potatoes
Apple-Ginger Dashi Oil
*Marinated and Grilled Octopus,
Daikon, Beet, Apple Salad Shrimp Pad Thai 22
*Japanese BBQ’d Eel over Stir Fried Vegetables
Wasabi Couscous Tamarind-Soy Sauce
*Corn Dog Smokies,
Stadium Mustard Grilled Mahi 18
*Pork Boudin, Pesto Coconut Rice
*Chicken Pot Stickers, Grapefruit, Tarragon, Verjus Butter
Sweet Chili Sauce
*Caramelized Endive, Fresh Mozzarella, Fish and Chips 16
Balsamic Reduction Corvina
*Brie, Pear, Tartar Sauce
Crystallized Ginger Honey
Swordfish Taco 15
APPETIZERS Black Beans and Rice
Pickled Cabbage Slaw
Sauteed Soft Shell Crab 15 Shredded Cheddar
With Grapes, Green Olives, Sour Cream-Cilantro Honey
Roasted Garlic, Red Onion
Sauteed Chicken Breast 15
Crisped Calamari 11 Olive Oil Sauteed Cherry Tomatoes,
Tossed with Cashews, Coconut, Pepperoncini, Grilled Zucchini over
Sesame-Sweet Chili Sauce Perciatelli
Duck Rilettes 11 Single Bone Crown Roast
Hard Boiled Egg, Capers, Pork Chop 17
Cornichons Citrus and Garlic Marinated, Grilled
Roasted Garlic Mashed
Green Salad 11 Tomato-Herb Ragout
Romaine, Arugula,
Radicchio, Endive Pulled Pork and Veal “Q” 14
Mozzarella, Paprika Croutons, Provolone and Onions Rings on a
Radish, Zucchini, Squash Poppy Seed Kaiser Roll
Balsamic Vinaigrette French Fries
Caesar Salad  11 Meatloaf Wrap 12
Mozzarella, Sauteed Peppers and Onions
Mashed Potatoes
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Update

Power on, Sally and Crew in kitchen, rest of staff alive and well, consequently we are open for our normal lunch starting Today.

See you soon, hope all is well,

Craig

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Schedule

Wednesday Sept. 1, no power in Frenchtown ergo we’re not open tonight.  Thursday dependent on
Wapa’s progress with restoring power to Frenchtown.

We’ll let you know when we know.

Thank you for checking on the website.

Craig & Sally

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Pre Hurricane Earl Dinner

  Zuppa de Pesce 30
Shrimp, Clams, Mussels, Calamari,
TAPAS Sea Bass
6 Each or Three for 14 Perciatelli
Spicy Tomato-Fish Brodo
*Mediterranean Meatloaf Slider,
Ketchup-Mustard Bacon Wrapped Striped Bass 29
*Antipasto Toss, Prosciutto, Charred Tomato Risotto
Chorizo Sausage, Gorgonzola, Fresh Mozzarella, Crispy Beets
Pequillo Peppers, Basil, Garbanzo Beans, Meaty Tomato-Basil Ragout
Pesto-Balsamic Cream
*Pork Boudin, Marinated Grilled Swordfish 29
Pineapple-Pear Relish Wild Rice
*Country Fried Chicken Liver, Grilled Squash
Bourbon Aioli Lemon-Tarragon Butter
*Chicken Pot Stickers
Sweet Chili Sauce Soy Cured Tuna and Salmon 27
*Krab, Chili Cream Cheese Puree of Yams with Wasabi
Stuffed Tofu Pockets Tempura Mushrooms
*Japanese BBQ’d Eel, Apple, Ginger and Dashi Drizzle
Wakame Seaweed Salad
*Dolmas and Orange Yogurt Sauce Grilled Duck Breast 24
*Steamed Edamame Dusted with Sea Salt Risotto with Caramelized Apple and
*Breadfruit Croquette, Tropical Fruit Salsa Pull Duck Confit
Peach and Duck Jus
APPETIZERS
Single Bone Crown Roast
Biog Bowl of Mussels Pork Chop 17
Belgium Style 13 Citrus Marinated
Steamed in a Rich Ale Broth with Shallots, Pumpkin Gnocchi
Onion and Cognac Soursop Pan Jus
Topped with Fries
Ancho Chili, Coffee and Brown Sugar 
Pasta Pie 13 Glazed Fresh Ham 23
Shrimp, Prosciutto, Red Onion, Pineapple Mashed Yams
Brie, Ricotta, Mozzarella
Rich Shrimp Bisque Alfredo Traditional Greek Moussaka 21
Ground Lamb, Veal and Pork
Marinated Steak Quesadilla 11 Layered with Eggplant
Green Peppers, Mushroom, Nutmeg, Ricotta, Parmesan
Jalapeno Jack Cheese Bechamel
Tomato, Cilantro, Lime Salsa Chick Pea, Cucumber, Pepperoncini Salad
Sour Cream
Braised Lamb Shank 30
Cream of Roasted Zucchini and  Cheddar Polenta Cake
Tomato Soup with Crisped Prosciutto 9 Blistered Cherry Tomatoes-Wilted Spinach
Creamy Corn and Bacon Sauce with
Roasted Eggplant Cheese Cake 11 Smoked EVOO
Garlic-Walnut Crust
Roasted Garlic Cream Sauce Veal and Beef Bolognese 19
Chiffonade of Tomato and Basil Topped Pappardella
Petit Caesar
Local Arugula and Greens Salad 12
Iberian White Anchovies, Hard Boiled Egg, Roasted Prime Rib 31
Cherry Tomatoes, Grilled Green Onions Roasted Garlic Mashed Potatoes
Black Garlic and Duck Crackling Dressing Truffled Mushrooms and Leeks
Caesar Salad  11     Garlic Bread  4 Grilled 12 Oz. Black Angus NY Strip 32
Roasted Fingerling Potatoes
Lobster-Chipotle Aioli
Red Wine Veal Jus
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Earl’s No Pearl

A fair amount of people in the VI have never endured a hurricane before.  Let common sense prevail. 

Button up, secure all, take inside what you can, even if we get only 75 mph winds stuff will get moved by the wind.  The less outside, the less can be blown away.  Once the hurricane comes to us stay inside and prepared to be bored.  it’s tempting to go outside, DON’T.

If you live here, water, food, batteries, flashlights, candles, games, books should be on hand. If you’re at a hotel listen to what they have to say.   Wapa will shut down at some point in time, if for no other reason than safety.

If you go out during a hurricane and something happens to you where VITEMA (our FEMA) or the police have to come and get you remember you’re putting them at risk also.

People can tend to cocktail at home during a storm, after a few someone will always come up with a bright idea to entertain themselves outside.  Remember the only reason it seems like a good idea is because you should have stopped one cocktail ago.  If the eye passes over us and it gets sunny and calm remember that’s for a short duration and the back half can be upon you before you know it.  In other words don’t take a long walk or go for a drive.

Tonight after your preparing is done, sit back have a nice dinner, see a movie, make a few phone calls, go out to dinner but just stay relaxed.

Good news at the 11 AM update Earl’s still moving at 17 mph.  If it keeps that forward speed it won’t be around for a long time.

Yes we are open tonight.

Craig

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Our Vittle Selection Tonight

TAPAS
6 Each or Three for 14
*Antipasto Toss, Prosciutto, ENTREES
Iberian White Anchovies, Fresh Mozzarella,
Pepper Jack Cheese, Pequillo Peppers, Herb Marinated and Grilled Ahi Tuna 31
Sundried Tomatoes, Kalamata Olives Sauteed Fingerling Potatoes
*Pernod-Red Wine Simmered Escargot, Tomato Tomatillo-Lime Vinaigrette
*House Made Country Pate,
Sherry-Cinnamon Stewed Pears Oaxahacan Style Seafood Zarzuela 31
*Pork Boudin, Shrimp, Scallops, Mussels, Grouper,
Creamy Herbed Mustard Peppers, Onions, Posole
*Country Fried Chicken Liver, Seasoned Rice
Bourbon Aioli Spicy Tomato Fish Broth
*Chicken Pot Stickers
Sweet Chili Sauce Baked Local Yellowtail Snapper 29
*Krab, Honeydew, Chili Cream Cheese Shrimp Herb Topping
Stuffed Tofu Pockets Brown Rice
*Marinated and Grilled Octopus, Lemon and Thyme Butter with Capers
Lemon, Tomato, Blue Cheese Dressing
*Japanese BBQ’d Eel Smoked Paprika Dusted Duck Breast 24
*Ahi tuna, Apricot, Olive Empanada Pan Roasted
Carrot-Ginger Puree Pumpkin Gnocchi
*Charred Swordfish, Pineapple, Chorizo Sausage-Cumin Broth
Jalapeno Pepper Ceviche
*Dolmas on an Orange Yogurt Sauce Ale Roasted Fresh Ham with Caraway 23
*Steamed Edamame Dusted with Sea Salt Mashed Potatoes
*Breadfruit Croquette, Tropical Fruit Olio of Spicy Sausage, Bacon, Cabbage
*Egg Salad, Fried Artichoke Heart Caraway-Dijon Mustard Sauce
APPETIZERS Sauteed Pork Tenderloin 22
Garlic Mashed Potatoes
Biog Bowl of Mussels Celery Root, Apple, Radish Salad
Belgium Style 13 Marsala Pan Jus
Steamed in a Rich Ale Broth with Shallots,
Onion and Cognac Moussaka 21
Topped with Fries Ground Lamb, Veal and Pork
Layered with Eggplant
Panko Fried Fish Cakes 12 Nutmeg, Ricotta, Parmesan
Scallion-Shrimp Bisque Bechamel
On Squid Ink Couscous
Garlic Buttered Corn Scatter  Lamb Shank 30
Braised with Leeks, Orange, Portobello
St. Louis Pork Spare Rib Stack 12 Mashed Potatoes
Jalapeno Jack Cheese Grits Grilled Zucchini
Cream of Roasted  1/2 Rack of Lamb 32
Tomato and Zucchini Soup 9 Pumpkin-Sausage Stuffing
Tomato-Basil Ragout
Roasted Eggplant Cheese Cake 11
Garlic-Walnut Crust Roasted Prime Rib 31
Roasted Garlic Cream Sauce Gorgonzola-Bacon Mashed
Chiffonade of Tomato and Basil Topped Horseradish Sour Cream
Chopped Romaine and Radicchio Salad 13 Grilled 12 Oz. Black Angus NY Strip 32
Crisped Flying Fish, Pineapple, Mushroom Risotto
Sundried Tomato, Kalamata Olives, Bordelaise
Paprika
Caper, Dill, Feta Dressing
Caesar Salad  11     Garlic Bread  4  
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Looking for Soothe Food Tonight

Sally’s slow roasting a fresh ham as we speak.  My favorite cut of pork, next to the crown roast chop.  rumor has it will be rubbed with caraway, served with some preparation of potato and a toss of cabbage and sausage.  If you’re a porkatarian, not to be missed.  Nothing fancy, just firing up some good ole down home cooking.

Then again there’s the rest of tonight’s menu, still a mystery.  I haven’t gained admission to the coven yet.

 

Craig

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Carte du Soiree

TAPAS
6 Each or Three for 14
ENTREES
*Pernod-Red Wine Simmered Escargot, Tomato
*House Made Country Pate, Porcini Dusted Striped Bass 32
Sherry-Cinnamon Stewed Pears Gorgonzola Topped
*Pork Boudin, Gold Potato, Beet, Mushroom Roast
Creamy Herbed Mustard Roasted Mushroom-Vermouth Crème
*Country Fried Chicken Liver,
Bourbon Aioli Seared Ahi Tuna 31
*Crayfish and Cabbage Spring Roll, Red Curry-Coconut Risotto
Sweet Chili Sauce Sesame-Ginger Twist
*Krab, Honeydew, Chili Cream Cheese Soursop Vinaigrette
Stuffed Tofu Pockets
*Marinated and Grilled Octopus, Bacon Wrapped Salmon 24
Cucumber-Radish Salad Black Lentil-Yam Hash
*Japanese Spiced and Chilled Squid Salad Fried Leeks
*Japanese BBQ’d Eel Honey-Dijon Mustard Twist
*Ahi tuna, Apricot, Olive Empanada
Carrot-Ginger Puree Oaxahacan Style Seafood Zarzuela 31
*Charred Swordfish, Pineapple, Shrimp, Scallops, Mussels, Grouper,
Jalapeno Pepper Ceviche Peppers, Onions, Posole
*Dolmas on an Orange Yogurt Sauce Seasoned Rice
*Steamed Edamame Dusted with Sea Salt Spicy Tomato Fish Broth
*Breadfruit Croquette, Tamarind Ketchup
*Egg Salad, Fried Artichoke Heart Pommodori Secchi 17
EVOO Sauteed Sundried Tomatoes, 
APPETIZERS Kalamata Olives, Basil, Red Onion, Garlic, 
Touch of Red Pepper Flakes, Prosciutto
Buttermilk Batter Fried  Tossed with Linguini and Parmesan
Soft Shell Crab 15
Deep Fried Pickle Grilled Single Bone Crown Roast 
Potato Salad Pork Chop 17
Tartar Sauce Citrus Marinated
Pumpkin Gnocchi
Blackening Spiced Fried Calamari 11 Marsala Pan Jus
Orange, Melon, Lime Salsa
 Lamb Shank 30
Salmon and Artichoke Crepe 11 Braised with Leeks, Orange, Portobello
Scallion Alfredo Mashed Potatoes
Grilled Zucchini
St. Louis Pork Spare Rib Stack 12
Apple-Potato Roast Pulled Braised Veal Off The Bone 27
(Osso Buco)
Roasted Eggplant Cheese Cake 11 Goat Cheese Polenta
Garlic-Walnut Crust Garlic Sauteed Spinach
Roasted Garlic Cream Sauce Roasted Peppers
Chiffonade of Tomato and Basil Topped
Roasted Prime Rib 31
Chopped Romaine and Radicchio Salad 13 Gorgonzola-Bacon Mashed
Crisped Flying Fish, Pineapple, Horseradish Sour Cream
Sundried Tomato, Kalamata Olives,
Paprika Grilled 12 Oz. Black Angus NY Strip 32
Caper, Dill, Feta Dressing Stilton Mashed Potatoes
Roasted Garlic Jus
Caesar Salad  11     Garlic Bread  4  
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Friday Lunch as We Ease Out of August

TAPAS
6 Each or Three for 14 ENTREES
*Pernod-Red Wine Simmered Escargot, Tomato Sauteed Yellowtail 23
*House Made Country Pate, Curried Rice
Sherry-Cinnamon Stewed Pears Miso Broth
*Pork Boudin,
Creamy Herbed Mustard Grilled Salmon 22
*Country Fried Chicken Liver, Black Lentils
Bourbon Aioli Honey-Mustard Glaze
*Crayfish and Cabbage Spring Roll,
Sweet Chili Sauce Baked Grouper 20
*Krab, Honeydew, Chili Cream Cheese Apple-Bacon Risotto
Stuffed Tofu Pockets Caramelized Beets
*Marinated and Grilled Octopus, Lobster Butter
Cucumber-Radish Salad
*Japanese Spiced and Chilled Squid Salad Sauteed Shrimp 21
*Japanese BBQ’d Eel With Sundried Tomatoes
*Ahi tuna, Apricot, Olive Empanada Perciatelli
Carrot-Ginger Puree Pesto Cream Sauce
*Charred Swordfish, Pineapple,
Jalapeno Pepper Ceviche Shrimp Salad 14
*Dolmas on an Orange Yogurt Sauce Rye Bread
*Steamed Edamame Dusted with Sea Salt Tomato, Lettuce
*Breadfruit Croquette, Tamarind Ketchup Cole Slaw
*Egg Salad, Fried Artichoke Heart Potato Salad
APPETIZERS Roasted Turkey Breast 13
Mashed Potatoes
Buttermilk Batter Fried  Stuffing
Soft Shell Crab 15 Cranberry Sauce
Tartar Sauce Sage Gravy
Blackening Spiced Fried Calamari 11 Grilled Single Bone Crown Roast 
Orange, Melon, Lime Salsa Pork Chop 17
Leek Spiked Mashed Potatoes
Salmon and Artichoke Crepe 11 Fig Butter
Scallion Alfredo
Lamb Crepenettes 14
St. Louis Pork Spare Rib Stack 12 Open Face on Pita Bread
Apple-Potato Roast Chick Pea, Olive, Tomato,
Goat Cheese Salad
Roasted Eggplant Cheese Cake 11 Couscous
Garlic-Walnut Crust
Roasted Garlic Cream Sauce Aujourd’hui “Le Royale” Burger 14
Chiffonade of Tomato and Basil Topped 8 Oz. Black Angus Beef
“From Buffalo”
Chopped Romaine and Radicchio Salad 13 Blue Cheese Dressing and Frank’s Hot Sauce
Crisped Flying Fish, Pineapple, French Fries
Sundried Tomato, Kalamata Olives,
Paprika Stir Fried Flank Steak 19
Caper, Dill, Feta Dressing Udon Noodles with Vegetables
Spicy Tamarind-Coconut Curry
Caesar Salad  11     Garlic Bread  4 Topped with Mint and Peanuts
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Tasty Menu! Come See For Yourself!

TAPAS ENTREES
6 Each or Three for 14
*Pernod-Red Wine Simmered Escargot, Tomato
*House Made Country Pate,
Sherry-Cinnamon Stewed Pears Grilled Salmon 24
*Roast Pork Tenderloin, Arugula Pesto Sliders Topped with Roma Tomatoes, Pesto,
*Beer Braised House Made Goat Cheese
Bratwurst, Creamy Herbed Mustard Bed of Greens
*Country Fried Chicken Liver, Drizzles of EVOO and Cranberry-Port
Bourbon Aioli Reduction
*Iberian White Anchovies, Cashews,
Endive, Feta, Balsamic Syrup Sauteed Jumbo Sea Scallops 24
*Marinated and Grilled Octopus, With Andouille Sausage, Corn, Tomato
Cucumber-Radish Salad Risotto
*Japanese BBQ’d Eel, Grilled Zucchini
Wakame Seaweed Salad 
*Japanese Spiced and Chilled Squid Salad Sauteed Shrimp and Grouper 26
*Krab, Honeydew, Chili Cream Cheese On Perciatelli with Roasted Onion, Mushrooms,
Stuffed Tofu Pockets Meaty Tomato-Basil Ragout
*Heirloom Tomatoes, Preserved Lemon,
Goat Cheese, Cardamon Dusted, Pan Seared Tuna  32
Basil, EVOO, Sea Salt Chickpea Studded Risotto
*Dolmas in an Orange Yogurt Sauce Local Sour Sop Gastrique
*Black Bean Hummus, Feta, Pumpkin Seed Oil
Pita Chips
*Steamed Edamame Dusted with Sea Salt Wild Striped Bass  32
Pan Sauteed with Bacon Braised Black
Beluga Lentils
APPETIZERS Surrounded by a Meaty Tomato-Basil Ragout
Fresh Ahi Tuna, Olive and Apricot Empanada 11 Aujourd’hui “Le Royale” Burger 14
Carrot-Ginger Puree 8 Oz. Black Angus Beef
“Oahu Style”
Open Face Swordfish Taco  14 Pineapple, Jalapenos Pepper,
Shredded Cabbage and Lime Jalepeno Jack and Cheddar Cheeses & Ham
Rice and Heirloom Beans Cole Slaw
Melon-Orange Salsa French Fries
Sour Cream
Slow Roasted Chicken Leg 17
Roasted Red and Golden Beets 12  Pear and Bleu Cheese Risotto
Bed of Wilted Spinach Foie Gras Butter
Fried Artichoke Heart Topped Grilled Pear Sauce
Goat Cheese, Bacon,
Toasted Hazelnuts Meaty and Tender St .Louis Ribs  24
White Truffle Oil, Balsamic Reduction Garlic-Molasses-Brown Sugar Glazed
Confit Fingerling Potatoes
French Onion Soup 9 Roasted Granny Smith Apples
Touched with Martel VSOP
Melted Provolone-Grilled Ciabatta Topped Slow Oven Roasted & Pulled Veal Osso Buco 27
Rich Pan Jus
Roasted Eggplant Cheese Cake 11 Creamy Sweet Pea and Onion Mashed Potatoes
Garlic-Walnut Crust Shaved Granna Padano
Roasted Garlic Cream Sauce Fresh Mozzarella-Tomato-Basil Salad
Chiffonade of Tomato and Basil Topped
Pan Roasted 1/2 Rack of Lamb 30
Egg Salad 11 Feta Cheese and Yellow Tomato Couscous
On Mixed Greens Fig Jus
Prosciutto, Pineapple,
Radish Grilled & Marinated “Prime” Ribeye  33
Caper, Dill, Feta Dressing Leek and Goat Cheese Smashed Potatoes
              Vermouth-Mushroom Crema 
Caesar Salad  11     Garlic Bread  4  
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A Cheery Thursday St. Thomas

  ENTREES
TAPAS
6 Each or Three for 14 Grilled Roasted Salmon 24
Topped with Roma Tomatoes, Pesto,
*Pernod-Red Wine Simmered Escargot, Tomato Fresh Mozzarella
*House Made Country Pate, Bed of Greens
Sherry-Cinnamon Stewed Pears Drizzles of EVOO and Cranberry-Port
*Roast Pork Tenderloin, Arugula Pesto Sliders Reduction
*Beer Braised House Made
Bratwurst, Creamy Herbed Mustard Fish and Chips 20
*Country Fried Chicken Liver, Beer Battered Grouper
Bourbon Aioli Hand Cut Fries
*Iberian White Anchovies, Cashews, Creole Aioli
Endive, Feta, Balsamic Syrup
*Marinated and Grilled Octopus, Open Face Swordfish Taco 14
Cucumber-Radish Salad Shredded Lettuce, Lime
*Japanese BBQ’d Eel, Rice and Beans
Wakame Seaweed Salad  Melon-Orange Salsa
*Japanese Spiced and Chilled Squid Salad Sour Cream
*Krab, Honeydew, Vanilla, Chili Cream
Cheese Stuffed Pequillo Peppers Sauteed Shrimp and Grouper 20
*Heirloom Tomatoes, Preserved Lemon, On Perciatelli with Roasted Onion, Mushrooms,
Goat Cheese, Meaty Tomato-Basil Ragout
Basil, EVOO, Sea Salt
*Dolmas in an Orange Yogurt Sauce Sauteed Scallops 19
*Black Bean Hummus, Feta, With Andouille Sausage, Corn, Tomato
Pita Chips Risotto
*Steamed Edamame Dusted with Sea Salt Grilled Zucchini
APPETIZERS Chicken Breast Picatta 16
Angel Hair
Ahi Tuna Empanada 11 Dollop of Arugula Pesto
Carrot-Ginger Puree Lemon-Caper Butter Sauce
Fresh Mozzarella, Tomato, Basil Salad
Roasted Red and Golden Beets 12
Bed of Swiss Chard Duck Etouffe 17
Fried Artichoke Heart Topped On White Rice
Goat Cheese, Bacon,
Toasted Hazelnuts Blackened Single Bone Crown Roast
White Truffle Oil, Balsamic Reduction Pork Chop 17
Cilantro Roasted Potatoes
French Onion Soup 9 Fig Chutney
Touched with Martel VSOP
Provolone Aujourd’hui “Le Royale” Burger 14
Roasted Eggplant Cheese Cake 11 8 Oz. Black Angus Beef
Garlic-Walnut Crust “Oahu Style”
Roasted Garlic Cream Sauce Pineapple, Jalapenos Pepper,
Chiffonade of Tomato and Basil Topped Cheddar, Ham
Cole Slaw
Egg Salad 11 French Fries
On Mixed Greens
Prosciutto, Pineapple, Classic Italian Beef Bracciole 20
Radish Stuffed with Provolone, Hot Italian Sausage,
Caper, Dill, Feta Dressing    and Roasted Red Peppers
Slow Oven Braised
Caesar Salad  11     Garlic Bread  4 Purée of Potato and Leeks
Crispy Fried Onions
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No Finer Dining To Be Found!

6 Each or Three for 14
*Pernod-Red Wine Simmered Escargot, Tomato ENTREES
*House Made Country Pate,
Brandied Cherries, Stewed Pears Pan Roasted Salmon 24
*Pork Boudin, Arugula Pesto Feta Tossed  Couscous Salad
*Roasted Pork Tenderloin, Braised Carrot-Ginger Puree
Cabbage, Chipotle-Pineapple Sauce
*Chicken Pot Stickers Local Yellowtail Snapper 29
Sweet Thai Chili Sauce Pan Sauteed with a Rich Bouillabaisse Broth
*Country Fried Chicken Liver  Tomato and Fennel
Spicy Orange Yogurt Sauce Israeli Couscous
*Iberian White Anchovies, Cashews,
Endive, Feta, Balsamic Syrup Grilled to Rare Yellowfin Tuna  34
*Marinated and Grilled Octopus, Bacon Braised Black Lentils
Cucumber-Radish Salad Lobster-Lemon Aioli
*Japanese BBQ’d Eel Served with 
Wakame Seaweed Salad with Cantaloupe, Jumbo Shrimp & Duck Breast Etouffee  29
Plum and Sesame Served atop Steamed White Rice
*Japanese Spiced and Chilled Squid Salad
*Kayakami Krab Salad Stuffed Oven Roasted Airline Chicken Breast  23
Pequillo Peppers Pear and Blue Cheese Risotto
*Heirloom Tomatoes, Preserved Lemon, Cranberry-Port Reduction Sauce
Mascarpone Cheese,           Foie Gras-Brandy Compound Butter
Basil, EVOO, Sea Salt
*Brie, Sundried Tomatoes, Aujourd’hui “Le Royale” Burger 14
Kalamata Olives, Arugula Pesto 8 Oz. Black Angus Beef
*Black Bean Hummus, Feta, Cheddar Cheese, 
Pita Chips Caramelized Mushrooms 
*Steamed Edamame Dusted with Sea Salt House Cut French Fries
APPETIZERS Island Jerk Rubbed St. Louis Ribs  24
Corn Bread
Sauteed Louisiana Crayfish 10            Braised Swiss Chard and Bacon
Scampi Butter Tossed Cappellini Pasta
Classic Italian Beef Bracciole 24
Lemony Sauteed Calamari 11 Stuffed with Provolone, Hot Italian Sausage,
Black Couscous    and Roasted Red Peppers
Slow Oven Braised
Pan Fried Jumbo Soft Shell Crab 14 Creamy Polenta
Caribbean Fruit Salad Crispy Fried Onions
Sour Sop Gastrique
Iron Skillet Seared “Prime” Grade Ribeye  32
Pan Seared Scallops 15 Potato Leek Puree
Celery Root Puree                       Bordelaisse Sauce
Fire Roasted Red Pepper Coulis
Meaty and Tender Veal Osso Buco  34
Slow Roasted Duck Leg  12 Slow Oven Braised
Grilled Scallions and Confit Fingerling Potatoes                    Sauteed Fresh Spinach 
Rich Pan Jus
Radicchio, Spinach, Endive Salad 13 Mashed Potatoes
Smoked Salmon, Crisped Prosciutto,
Cucumbers, Radishes & Red Onion
Orange-Tamarind Blue Cheese Dressing
Caesar Salad  11     Garlic Bread  4  
   
   
   
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Lunch On The Last Wednesday of August

TAPAS
6 Each or Three for 14
*Pernod-Red Wine Simmered Escargot, Tomato ENTREES
*House Made Country Pate,
Brandied Cherries, Stewed Pears Sauteed Yellowtail 23
*Pork Boudin, Arugula Pesto Israeli Couscous
*Roasted Pork Tenderloin, Braised Lemon-Pernod Butter
Cabbage, Chipotle-Pineapple Sauce
*Steak and Cheddar Sliders Pan Roasted Salmon 22
*Chicken Pot Stickers Black Couscous
Sweet Thai Chili Sauce Sauteed Greens
*Country Fried Chicken Liver  Citrus Butter Sauce
Spicy Orange Yogurt Sauce
*Iberian White Anchovies, Cashews, Sauteed Grouper 20
Endive, Feta, Balsamic Syrup Crab and Artichoke Risotto
*Marinated and Grilled Octopus, Tomato-Fennel Broth
Cucumber-Radish Salad
*Japanese BBQ’d Eel, Pickled Ginger, Grilled Mahi 18
Wasabi, Sesame Seeds, Udon Noodles Bacon-Sweet Potato Hash
*Japanese Spiced and Chilled Squid Salad Lobster-Lemon Aioli
*New  Zealand Mussels 
Caper, Shallot, Red Pepper Mignonette Flying Fish Sandwich 16
*Heirloom Tomatoes, Preserved Lemon, Caper Aioli, Lettuce, Tomato
Mascarpone Cheese, French Fries
Basil, EVOO, Sea Salt
*Brie, Sundried Tomatoes, Blackened Chicken Breast 15
Kalamata Olives, Arugula Pesto Topped with Brie
*Black Bean Hummus, Feta, Steamed Rice
Pita Chips Peach Gastrique
*Steamed Edamame Dusted with Sea Salt
Grilled Spicy Italian Sausage 13
APPETIZERS Pequillo Peppers and Bacon 
Braised Lentils
Seared Scallops 15 Tomato-Sage Jus
Couscous Salad
Pan Seared Pork Tenderloin 17
Conch Fritters 13 Caramelized Apples, Radishes,
Atop Melon Salad Roasted Potatoes
Red Wine Pan Sauce
Flash Fried Calamari 11 Fig Chutney
Balsamic Aioli
Meatloaf 13
Braised St. Louis Style  Mashed Potatoes
Pork Spare Ribs 12 Gravy
Cheddar Corn Bread
Aujourd’hui “Le Royale” Burger 14
Radicchio, Spinach, Endive Salad 13 8 Oz. Black Angus Beef
Smoked Salmon, Crisped Prosciutto, Cheddar Cheese, 
Hard Boiled Egg, Sauteed Mushrooms and Roasted Beets
Pequillo Peppers, Cucumber French Fries
Orange-Tamarind Blue Cheese Dressing
Caesar Salad  11     Garlic Bread  4  
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Stepping out for Dinner Tonight, St. Thomas?

TAPAS
6 Each or Three for 14
*Pernod-Red Wine Simmered Escargot, Tomato
*House Made Country Pate, ENTREES
Brandied Cherries
*Pork Boudin, Arugula Pesto Sauteed Halibut 33
*Spicy Italian Sausage, Goat Cheese, Fennel Spiked Couscous
Arugula, Melted Peppers and Onions Crab, Artichoke, Avocado Salad
*Roasted Pork Tenderloin, Braised
Cabbage, Chipotle-Pineapple Sauce Grilled Porcini Dusted Swordfish 29
*Roast Beef and Pepper Jack Sliders Mascarpone Risotto
*Chicken Pot Stickers Sauteed Spinach
Sweet Thai Chili Sauce Foie Gras Butter
*Chicken Liver Mousse,
Crostini, White Truffle Oil Bouillabaisse 30
*Country Fried Chicken Liver  Halibut, Grouper, Shrimp, 
Orange-Sage Brown Butter Scallop, Mussels, New Potatoes
*New  Zealand Mussels  Tomato-Fennel Broth
Apple-Ginger Vinaigrette Crostini
*Marinated and Grilled Octopus,
Green Tea Noodle Salad Shrimp Scampi 28
*Japanese BBQ’d Eel, Pickled Ginger, Perciatelli 
Wasabi, Sesame Seeds, Udon Noodles Garlic-Herb Butter
*Japanese Spiced and Chilled Squid Salad
*Brie Tasting over Oven Roasted 7 Spice Pan Roasted Duck Breast 25
 Eggplant, Tomato and  a Banana Blini Curried Local Mashed Breadfruit
*Black Bean Hummus, Feta, Fig Chutney
Pita Chips
*Steamed Edamame Dusted with Sea Salt Braised Pork Shank 29
*Falafel and Tzatziki Chorizo Sausage Grits
Braising Jus
APPETIZERS
Bone In Crown Roast Pork Chop
Seared Scallops 15 1 Bone 17  2 Bones 30
Roasted Red Pepper Puree Marinated and Grilled
Candied Garlic Cornbread Stuffing
Grilled Peach Pan Jus
Pan Seared Soft Shell Crab 14
Atop Warm Spinach with Almonds, Aujourd’hui “Le Royale” Burger 14
Cantaloupe, Blue Cheese 8 Oz. Black Angus Beef
Cheddar Cheese, 
Big Bowl of Mussels 13 Sauteed Mushrooms and Onions
Steamed in White Wine with French Fries
Salsa Verde, Almonds and a Touch of Orange
Roasted Beef Brisket 25
Roasted Duck Leg 11 Potatoes O’Brien or for the Layman
Wilted Spinach Bed Home Fries with Peppers and Onion
Fried Artichoke Hearts Pan Juices
Cauliflower and Potato Soup 8 Grilled 8 Oz. Filet Mignon 34
Herbed Fingerling Potatoes
Radicchio, Spinach, Endive Salad 13 Lobster Aioli
White Anchovies, Crisped Prosciutto, Red Wine Demi Glaze
Hard Boiled Egg, Grilled Cantaloupe,
Pequillo Peppers, Cucumber
Orange, Tamarind Spiked Blue Cheese Dressing
Caesar Salad  11     Garlic Bread  4  
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Time for Pondering Prior to Dining

TAPAS
6 Each or Three for 14
ENTREES
*Pernod-Red Wine Simmered Escargot, Tomato
*House Made Country Pate, Pan Roasted Hazelnut Crusted Halibut 33
Brandied Cherries Bacon, Corned Beef, Sweet Potato Hash
*Pork Boudin, Arugula Pesto Lobster Hollandaise
*Spicy Italian Sausage, Goat Cheese,
Arugula, Melted Peppers and Onions Grilled Swordfish 29
*Grilled House Made Bratwurst, Fennel Couscous
Stout Dipping Sauce, Braised Cabbage Fig Jus
*Lamb Crepenette, Soft Dried Figs
*Chicken Pot Stickers Sauteed Grouper 26
Sweet Thai Chili Sauce Bacon Braised Black Lentils, Capers,
*Chicken Liver Mousse, Olives, Roma Tomatoes
Crostini, White Truffle Oil Lemon-Pernod Butter Sauce
*Country Fried Chicken Liver Sliders
Orange-Sage Brown Butter Roasted Duck Breast 25
*New  Zealand Mussels  Chorizo Sausage Potato Croquette
Apple-Ginger Vinaigrette Grilled Peach Coulis
*Marinated and Grilled Octopus,
Green Tea Noodle Salad Braised Pork Shank 29
*Japanese BBQ’d Eel, Pickled Ginger, Polenta with Provolone and Parmesan
Wasabi, Sesame Seeds, Udon Noodles Wild Mushroom Jus
*Japanese Spiced and Chilled Squid Salad Gremolata
*Brie Tasting over Oven Roasted
 Eggplant, Tomato and  a Banana Blini Pesto Rubbed Leg of Lamb 26
*Black Bean Hummus, Feta, Sliced off of the Bone
Pita Chips Sicilian Mashed Potatoes
*Steamed Edamame Dusted with Sea Salt Fried Artichoke Hearts
*Falafel and Tzatziki Jus
APPETIZERS Pan Fried Buttermilk Lamb Chops 30
Cornbread Stuffing
Seared Porcini Mushroom Dusted Scallops 15 Sage Gravy
Black Beans
Heirloom Tomatoes Aujourd’hui “Le Royale” Burger 14
8 Oz. Black Angus Beef
Seared Soft Shell Crab 14 Sliced Granny Smith Apple,
Arugula Salad with Brie
Artichoke Hearts and Bell Pepper French Fries
Grilled Shrimp 13 Grilled Black Angus NY Strip 32
Over Grits with Bacon Studded Risotto
Provolone and Chorizo Sausage Caramelized Onions
Cauliflower and Potato Soup 8 Surfish Turf 36
Grilled 8 Oz. Filet Mignon
Mixed Green Lettuces 13 Topped with a Slice of Marinated Raw Tuna
White Iberian Anchovies, Gorgonzola Wasabi Spiked Mashed Potatoes
Cantaloupe, Cashews Yuzu Gastrique
Balsamic Vinaigrette
Caesar Salad  11     Garlic Bread  4  
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