St Thomas Restaurants Craig Sally's Restaurant Frenchtown Fine Dining

Update

September 2, 2010 · Filed under Back To Craig and Sally's

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

September 1, 2010 · Filed under Back To Craig and Sally's

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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Earl’s No Pearl

August 29, 2010 · Filed under Back To Craig and Sally's

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

August 28, 2010 · Filed under Back To Craig and Sally's

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

August 28, 2010 · Filed under Back To Craig and Sally's

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

August 27, 2010 · Filed under Back To Craig and Sally's

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

August 27, 2010 · Filed under Back To Craig and Sally's

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!

August 26, 2010 · Filed under Back To Craig and Sally's

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

August 26, 2010 · Filed under Back To Craig and Sally's

	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!

August 25, 2010 · Filed under Back To Craig and Sally's

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

August 25, 2010 · Filed under Back To Craig and Sally's

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?

August 22, 2010 · Filed under Back To Craig and Sally's

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

August 21, 2010 · Filed under Back To Craig and Sally's

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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	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

	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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