Copper River Sockeye Salmon Just Came in This Afternoon

July 2, 2009 · Filed under Back To Craig and Sally's

Tapas Entrees
6.00 each or 3 for 14.00
*White Tuna “Crudo” Watermelon, Avocado, 
Lemon with Zest, Fire Sea Salt, EVOO Pan Roasted Sockeye Salmon 25.50
*Iberian White Anchovies,  “Just in from the Copper River”
Roasted Tomatoes, Balsamic Reduction Atop Black Garlic Foccacia
*White Tuna “Crudo” Tossed in Lime Juice, Roasted Corn Panzanella
Coconut Milk and Cilantro Oil, Gyoza Strips Tomato Vinaigrette
*Conch Fritters with a Habenero Pepper,
Mango, Key Lime Dipping Sauce Seared Tuna 17.25
*Bibb Lettuce Cups with Soba Noodle and Tofu Turkish Chick Pea Salad
Salad, Asian Sesame Shrimp With Muhamara
*Unagi and Wakame Seaweed Salad
*Roasted Beet Soup with Aged Goat Cheese,  Grilled Whole Trout 29.25
Scallions and Truffle Oil Atop Green Chili-Coconut Rice
*Manchego Cheese Crostini, Guava Preserve, Shaved Jicama Salad
Marcona Almonds, Pomegranate Molasses Poblano Vinaigrette
*Lamb Meatballs, Tzatiki
*Chorizo and Bacon Stuffed Dates Simmered  Pan Roasted Grouper 19.00
with Tomato on Crostini Roasted Padrone Peppers, Potatoes
*Simmered Escargot in Pastry Cups with and Tomatoes
Fennel and Tomato Cilantro-Citrus Puree
*Chicken Pot Stickers in a Spicy 
and Sweet Chili Sauce Sauteed Shrimp and Linguini 18.00
*Truffled Chicken Mousse on Crostini Sauteed Garlic, Zucchini, Kale and
Tomato in White Wine Finished with Cream
Shrimp, Crayfish and Tasso 
Second Plate Ham Gumbo 9.75/14.25
With Rice
Beer Battered Soft Shell Crab 11.75
Yellow Indian Woman Bean Succotash Balsamic, Soy, Garlic and Shallot Marinated
Remoulade and Grilled 12 OZ. NY Strip 26.75
Bacon-Goat Cheese Spiked Mashed Potatoes
Shrimp Sauteed with Ginger, Garlic, Chili 11.00 Asparagus
Atop Udon Noodles Hollandaise
Pan Seared Sweet Breads 12.25 Grilled Hanger Steak 21.00
On Toasted Couscous Mushroom and Barley Risotto
Bell Pepper and Red wine Demi Glaze Haricot Vert
Dijon Mustard Butter
Seared Duck Breast Nachos
With Brie 9.75 Panini 12.50
Drizzles with a Port and  Sliced Rib Eye, Arugula, Caramelized Onion,
Black Garlic Reduction Vermont Cheddar
Mixed Green Salad
Roasted Eggplant Cheesecake 11.25  In a White Balsamic Vinaigrette
Roasted Garlic Cream
Basil Chiffonade, Diced Tomatoes Aujourd’hui’s “Le Tres Royal” Burger 14.50
8 Oz. Black Angus on a Kaiser Roll
 Spinach and Arugula Salad 12.25 Grilled Zucchini, Eggplant and Onion
Grilled Eggplant and Radicchio,  Mozzarella, Balsamic Aioli
Pepperoncini, Pepitos, Prosciutto, Goat Cheese French Fries
Sundried Tomato Vinaigrette
Red Wine Braised Lamb Shank 19.25
Caesar Salad 9.50    Garlic Bread 3.50 Cheddar Scallion Polenta
Asparagus
Chunky Tomato and Vegetable Soup Reduced Braising Jus
with Pesto Cream 6.50
Grilled 2 Bone Rack of Lamb 28.75
Basmati Rice
INTERNET Curried Pineapple and Mint Chutney
[Slashdot] [Digg] [Reddit] [del.icio.us] [Facebook] [Technorati] [Google] [StumbleUpon]

Leave a Comment

Pre Three Day Weekend Lunch, Maybe a Long One

July 2, 2009 · Filed under Back To Craig and Sally's

Tapas Entrees
6.00 each or 3 for 14.00
*White Tuna “Crudo” Watermelon, Avocado, 
Lemon with Zest, Fire Sea Salt, EVOO
*Iberian White Anchovies, 
Roasted Tomatoes, Balsamic Reduction
*White Tuna “Crudo” Tossed in Lime Juice, Pan Roasted Salmon 17.50
Coconut Milk and Cilantro Oil, Gyoza Strips Atop Black Garlic Foccacia
*Conch Fritters with a Habenero Pepper, Roasted Corn Panzanella
Mango, Key Lime Dipping Sauce Tomato Vinaigrette
*Bibb Lettuce Cups with Soba Noodle and Tofu
Salad, Asian Sesame Shrimp Seared Tuna 17.25
*Unagi and Wakame Seaweed Salad Turkish Chick Pea Salad
*Roasted Beet Soup with Aged Goat Cheese,  With Muhamara
Scallions and Truffle Oil
*Manchego Cheese Crostini, Guava Preserve, Grilled Mahi 17.75
Marcona Almonds, Pomegranate Molasses Atop Green Chili-Coconut Rice
*Lamb Meatballs, Tzatiki Shaved Jicama Salad
*Chorizo and Bacon Stuffed Dates Simmered  Poblano Vinaigrette
with Tomato on Crostini
*Simmered Escargot in Pastry Cups with Pan Roasted Grouper 19.00
Fennel and Tomato Roasted Padrone Peppers, Potatoes
*Chicken Pot Stickers in a Spicy  and Tomatoes
and Sweet Chili Sauce Cilantro-Citrus Puree
*Truffled Chicken Mousse on Crostini
Sauteed Shrimp and Linguini 18.00
Sauteed Garlic, Zucchini, Kale and
Tomato in White Wine Finished with Cream
Second Plate
Shrimp, Crayfish and Tasso 
Beer Battered Soft Shell Crab 11.75 Ham Gumbo 9.75/14.25
Yellow Indian Woman Bean Succotash With Rice
Remoulade
Grilled Hanger Steak 21.00
Shrimp Sauteed with Ginger, Garlic, Chili 11.00 Mushroom and Barley Risotto
Atop Udon Noodles Haricot Vert
Dijon Mustard Butter
Pan Seared Sweet Breads 12.25
On Toasted Couscous Panini 12.50
Bell Pepper and Red wine Demi Glaze Sliced Rib Eye, Arugula, Caramelized Onion,
Vermont Cheddar
Southwestern Spiced Chicken Mixed Green Salad
Spring Rolls 9.00 In a White Balsamic Vinaigrette
Peppers and Pepper Jack Cheese
Creamy Herb Sauce with Chipotle Peppers Aujourd’hui’s “Le Tres Royal” Burger 14.50
8 Oz. Black Angus on a Kaiser Roll
Roasted Eggplant Cheesecake 11.25  Grilled Zucchini, Eggplant and Onion
Roasted Garlic Cream Mozzarella, Balsamic Aioli
Basil Chiffonade, Diced Tomatoes French Fries
 Spinach and Arugula Salad 12.25 Marsala Braised Lamb Shank 19.25
Grilled Eggplant and Radicchio,  Roasted Garlic Mashed Potatoes
Pepperoncini, Pepitos, Prosciutto, Goat Cheese Sauteed Green Beans
Sundried Tomato Vinaigrette Braising Jus
Caesar Salad 9.50    Garlic Bread 3.50
Chunky Tomato and Vegetable Soup
with Pesto Cream 6.50  
[Slashdot] [Digg] [Reddit] [del.icio.us] [Facebook] [Technorati] [Google] [StumbleUpon]

Leave a Comment

It’s Dinner Time Again

July 1, 2009 · Filed under Back To Craig and Sally's

Tapas Entrees
6.00 each or 3 for 14.00
*White Tuna “Crudo” Pink Grapefruit, 
Cantaloupe, Pink Sea Salt, Verjus, EVOO
*Iberian White Anchovies Crostini
Roasted Tomatoes, Sherry Vinegar Reduction
*Salmon “Poisson Cru” Tossed in Lime Juice,
Coconut Milk and Cilantro, Gyoza Strips
*Conch Fritters with a Habenero Pepper, Pan Roasted Salmon 18.25
Mango, Key Lime Dipping Sauce On a Warm Corn and Asparagus Salad
*Manchego Cheese Crostini, Guava Preserve, Dijon White Wine Sauce
Marcona Almonds, Orange Blossom Honey
*Watermelon, Arugula, Feta, Pepitos, Seared Tuna 18.00
Truffle Oil, Balsamic Atop Sauteed Kale and Mushrooms
*Roasted Beet Soup with Goat Cheese,  Pearl Onion Risotto
Scallions and Truffle Oil Sweet Potato Nage
*Thai Spiced Tofu on Green Tea Soba Noodle
Salad with Green Chili Sauce Grilled Mahi 17.75
*Spicy Spanish Tapa, Padrone Peppers  Set on Green Chili Vinaigrette Tossed Salad
Blistered in Olive Oil, Sprinkled with Sea Salt of Pearl Barley and Baby Arugula
*Edamame with Soy, Miso, Sesame Seeds
*Ham and White Cheddar Sliders with Pan Roasted Grouper 19.75
Slaw and Dijon Aioli In an Orange-Lemon Pan Sauce
*Scotch Eggs, Sausage Covered Hard Boiled Egg Over Israeli Couscous Tossed with
Fried, Side of Dijon Mustard Summer Vegetables
*Chicken Pot Stickers, Balsamic-Soy 
Reduction, Wasabi, Sesame Seeds Pan Fried Catfish 16.75
*Buttermilk Marinated and Fried Chicken Dirty Rice with Okra and Black Pepper
Livers, Red Hot Brown Butter Crayfish Country Gravy
Second Plate Sauteed Shrimp and Linguini 19.00
In a Black Garlic Alfredo
Pan Fried Soft Shell Crab 11.75
Udon Noodle Salad Grilled Hanger Steak 21.00
Thai Chili Sauce Saffron Roasted Potatoes
Sauteed Asparagus
Fried Coconut Shrimp 11.00 Romanesco Sauce
Spicy Mango-Passion Fruit Sauce
Mustard-Rosemary Crusted Prime Rib 25.75
Pan Seared Sweet Breads 12.25 Asparagus, 
Yellow Indian Woman Bean Salad Roasted Garlic Mashed Potatoes
Aged Black Garlic-Port Reduction Red Wine Demi Sauce
Seared Duck Breast and Arugula Salad 10.25 Aujourd’hui’s “Le Tres Royal” Burger 14.50
With Roasted Golden Beets and 8 Oz. Black Angus
Cherry Tomatoes on Puff Pastry Bacon, Pepperjack Cheese, Slaw
With a Sour Cherry Vinaigrette French Fries
Roasted Eggplant Cheesecake 11.25  Marsala Braised Lamb Shank 19.25
Roasted Garlic Cream Goat Cheese Risotto
Basil Chiffonade, Diced Tomatoes Asparagus
Braising Jus
 Bibb Lettuce and Arugula Salad 11.25
Watermelon, Cucumbers, Red Onion,  Grilled Chicken Breast 14.25
Goat Cheese, Pecans Over Linguini in a White Wine Cream Sauce
Balsamic Vinaigrette Tossed with Sauteed Kalamata Olives,
Sundried Tomatoes and Asparagus
Caesar Salad 9.50    Garlic Bread 3.50 Topped with Grated Parmesan
Summer Squash Soup 8.00
With Roasted Pepper and Sundried
Tomato Pesto  
[Slashdot] [Digg] [Reddit] [del.icio.us] [Facebook] [Technorati] [Google] [StumbleUpon]

Leave a Comment

A Pre Long Weekend Lunch St. Thomas

July 1, 2009 · Filed under Back To Craig and Sally's

Tapas Entrees
6.00 each or 3 for 14.00
*White Tuna “Crudo” Pink Grapefruit, 
Cantaloupe, Pink Sea Salt, Verjus, EVOO
*Iberian White Anchovies Crostini
Roasted Tomatoes, Sherry Vinegar Reduction
*Salmon “Poisson Cru” Tossed in Lime Juice,
Coconut Milk and Cilantro, Gyoza Strips
*Conch Fritters with a Habenero Pepper, Pan Roasted Salmon 18.25
Mango, Key Lime Dipping Sauce On a Warm Corn and Asparagus Salad
*Manchego Cheese Crostini, Guava Preserve, Dijon White Wine Sauce
Marcona Almonds, Orange Blossom Honey
*Watermelon, Arugula, Feta, Pepitos, Seared Tuna 18.00
Truffle Oil, Balsamic Atop Sauteed Kale and Mushrooms
*Thai Spiced Tofu on Green Tea Soba Noodle Pearl Onion Risotto
Salad with Green Chili Sauce Sweet Potato Nage
*Spicy Spanish Tapa, Padrone Peppers 
Blistered in Olive Oil, Sprinkled with Sea Salt Grilled Mahi 17.75
*Edamame with Soy, Miso, Sesame Seeds Set on Green Chili Vinaigrette Tossed Salad
*Ham and White Cheddar Sliders with of Pearl Barley and Baby Arugula
Slaw and Dijon Aioli
*Scotch Eggs, Sausage Covered Hard Boiled Egg Pan Roasted Grouper 19.75
Fried, Side of Dijon Mustard In an Orange-Lemon Pan Sauce
*Chicken Pot Stickers, Balsamic-Soy  Over Israeli Couscous Tossed with
Reduction, Wasabi, Sesame Seeds Summer Vegetables
*Buttermilk Marinated and Fried Chicken
Livers, Red Hot Brown Butter Pan Fried Catfish 16.75
Dirty Rice with Okra and Black Pepper
Second Plate Crayfish Country Gravy
Pan Fried Soft Shell Crab 11.75 Sauteed Shrimp and Linguini 19.00
Udon Noodle Salad In a Black Garlic Alfredo
Thai Chili Sauce
Grilled Hanger Steak 21.00
Fried Coconut Shrimp 11.00 Saffron Roasted Potatoes
Spicy Mango-Passion Fruit Sauce Sauteed Asparagus
Romanesco Sauce
Pan Seared Sweet Breads 12.25
Yellow Indian Woman Bean Salad Aujourd’hui’s “Le Tres Royal” Burger 14.50
Aged Black Garlic-Port Reduction 8 Oz. Black Angus
Bacon, Pepperjack Cheese, Slaw
Seared Duck Breast and Arugula Salad 10.25 French Fries
With Roasted Golden Beets and
Cherry Tomatoes on Puff Pastry Red Wine Braised Beef Brisket 14.25
With a Sour Cherry Vinaigrette Horseradish Spiked Mashed Potatoes
Sauteed Vegetables
Roasted Eggplant Cheesecake 11.25  Braising Jus Reduction
Roasted Garlic Cream
Basil Chiffonade, Diced Tomatoes Garam Masala Spiced 8 Oz. 
Pork Loin Chop 14.75
 Bibb Lettuce and Arugula Salad 11.25 Roasted Potatoes
Watermelon, Cucumbers, Red Onion,  Orange Blossom Honey Apple Sauce
Goat Cheese, Pecans
Balsamic Vinaigrette Grilled Chicken Breast 14.25
Over Linguini in a White Wine Cream Sauce
Caesar Salad 9.50    Garlic Bread 3.50 Tossed with Sauteed Kalamata Olives,
Sundried Tomatoes and Asparagus
Summer Squash Soup 8.00 Topped with Grated Parmesan
With Roasted Pepper and Sundried
Tomato Pesto  
[Slashdot] [Digg] [Reddit] [del.icio.us] [Facebook] [Technorati] [Google] [StumbleUpon]

Leave a Comment

A Little Note I Came Across on Padrone Peppers

June 29, 2009 · Filed under Back To Craig and Sally's

Preparing them couldn’t be any easier. Put a saute pan on medium heat. Drizzle in a little olive oil. Add peppers, and cook about 30 seconds to 1 minute, stirring regularly, until their skins start to blister and soften. Season with sea salt, and serve as the perfect finger-food for cocktails or wine.

Here’s where the fun begins. One out of every five or so Padron peppers packs a spicy wallop. But you can’t tell just by looking at them, which one might be hot. I usually warn my guests ahead of time. Then, they dig in eagerly in this culinary Russian Roulette. When you see someone’s eyes widen or hear someone let out a yelp, you know they’ve just bitten into a hot one.

[Slashdot] [Digg] [Reddit] [del.icio.us]