Enjoy the Fruits of Your Labor

TAPAS
6 Each or Three for 14

*Japanese Eel atop	ENTREES
Spiced and Chilled Calamari Salad
*”Surf and Turf Teaser”	Sauteed 1/2 Caribbean Lobster Tail 36
Ribeye Medallion, Crab Cake	House Made Dutch Cocoa Fettuccini
Sauce Bearnaise	Tossed with Sundried Tomatoes and Arugula
*”Surf and Turf Excursion”	in a Lobster-Lemon Pernod Sauce
Marinated and Grilled Octopus,	Finished with a Touch of White Truffle Oil
Roasted Sliced Duck Breast
Tamarind-Caper Sauce	Pan Seared Sea Scallops 33
*Chicken Pot Stickers,	Grilled Eggplant and Chick Pea Risotto
Sweet Chili Sauce	Carrot-Cardamom Butter
*Pulled Pork, Pesto,
Fresh Mozzarella Sliders	Sauteed Local Yellowtail 29
*Pork Boudin, Orange-Horseradish Cream	Adzuki Bean-Rice Pilaf
*Corn Dog Smokies,	Orange-Ginger Butter
Stadium Mustard
*Lamb and Veal Meatball Espangnole	Grilled Salmon 26
*Mini Mezze Combo	Bay Scallop-Corn-Mushroom Ragout
Dolma with Yogurt	Butternut Squash Gnocchi
Hummus and Pita
Stuffed Pequillo Pepper	Pulled Pork Osso Buco 24
*Steamed Edamame Soy Beans Dusted	Cheddar-Bacon Potato Pancakes
with Sea Salt	Sauteed Cabbage with Sauerkraut and
	Onion
APPETIZERS	Biscuits

Tempura Soft Shell Crab 15	Braised Lamb Shank 30
Sesame-Sweet Chili Sauce	Roasted Cauliflower and Scallion Rice
Dashi Sauteed Bok Choy,	Caramelized Onion
Pea Pods, Water Chestnuts	Sage-Brown Butter Pan Gravy

Bridgette’s Bruschetta 14	Pan Roasted 1/2 Rack of Lamb 31
With Grilled Garlic Shrimp	Gorgonzola Spiked Mashed Potatoes
	Local Soursop Gastrique
Sauteed Bay Scallops 13
Topped with Fried Calamari	Aujourd’hui “le Royale” Burger 15
Risotto	8 Oz. Black Angus Beef
Passion Fruit Beurre Blanc	Topped with Spicy Italian Sausage, Peppers,
Cashews	Roasted Roma Tomatoes, Provolone
	French Fries
Three Cheese Cannelloni 11	Cole Slaw
Mozzarella, Parmesan, Ricotta
With Marinara	Roasted Prime Rib 31
	Penne and Spinach Tossed in a
Roasted Eggplant Cheese Cake 11	Mushroom Marsala Sauce with
Walnut-Breadcrumb Crust	Grana Padano and Mozzarella
Chiffonade of Basil and Tomato	Parmesan Fried Zucchini Plank
Roasted Garlic Cream Sauce	Roasted Roma Tomato

Mixed Greens Salad 13	Dijon Mustard-Horseradish Rubbed
Smoked Salmon, Cucumber,	Roasted Filet of Beef Tenderloin 34
Prosciutto, Hard Boiled Egg, Radish	Shoestring Yams
Roasted Cauliflower-Balsamic Dressing	Red Wine-Shallot Jus

Caesar Salad 11 Garlic Bread 4

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September 5, 2010 · Filed under Back To Craig and Sally's

Labor Day Greetings to One and All

	ENTREES

	Pan Seared Ahi Tuna 32
	With Grilled Baby Octopus and
	Sauteed Shrimp
	Arroz Negro
TAPAS	Topped with Sauteed Arugula and
6 Each or Three for 14	Pequillo Peppers, Fried Onions
*Japanese Spiced and Chilled Calamari Salad
* Duo of Crab and Cream Cheese Stuffed	Blackened Swordfish 29
Tofu Pocket, Unagi atop Wakame,	Cajun “Dirty Rice”
Wasabi Couscous	Tasso Ham, Braised Leek, Tomato,
*Marinated and Grilled Octopus,	Basil Ragout
Daikon, Beet, Apple Salad
*Lamb and Veal Meatball Espangnole	Sauteed Fillet of Pacific Ponga 19
*Pulled Pork, Pineapple,	With Artichoke Hearts, Capers,
Mozzarella Sliders	Plum Tomatoes in Wine Wine with Lemon
*Pork Boudin, Pesto	Linguini
*Corn Dog Smokies,	Haricot Vert
Stadium Mustard
*Duck Rilette, Hard Boiled Egg, Capers,	Red Clam Sauce Simmered
Cornichons, Crostini	Fisherman’s “Meatballs” 17
*Chicken Pot Stickers,	Linguini
Sweet Chili Sauce	Grilled Garlic Ciabatta Bread
*Sundried Tomato and Gorgonzola
Stuffed Pequillo Pepper	Shrimp and Cornbread Stuffed
Radicchio, Balsamic Reduction	Pork Tenderloin 24
*Dolmas, Stuffed Grape Leaves,	Ragout of Bay Scallops, Corn and Mushroom
Orange, Cinnamon , Honey Yogurt
*Hummus with Grilled Pita	Ginger-Plum Glazed Duck Breast 25
*Steamed Edamame Soy Beans Dusted	Roasted Butternut Squash-Wasabi
with Sea Salt	Gnocchi
*Brie, Pear, Crystallized Ginger Honey
	Braised Lamb Shank 30
APPETIZERS	Mashed Potatoes
	Cranberry-Pecan Bread
Bay Scallop and Shrimp Gratinee 15	Cranberry-Orange Relish
Baked in a Rich Shrimp, Celery	Sage Pan Jus Gravy
Parmesan Cream
Topped with Garlic Herb Bread Crumbs	Pan Roasted Citrus-Mustard Marinated 1/2
Bedded on Spinach and Artichoke Hearts	Rack of Lamb 31
	Roasted Fingerling Potatoes
Parmesan Crusted Fried Calamari 12	Marsala-Porcini Mushroom Crème
Pesto-Tomato Dipping Sauce
Shaved Grana Padano	Aujourd’hui “le Royale” Burger 15
	8 Oz. Black Angus Beef
Red Wine Simmered Escargot 12	Topped with Spicy Italian Sausage, Peppers,
With Garlic, Sundried Tomatoes	Roasted Roma Tomatoes, Provolone
Cheddar-Pecan Muffins	French Fries

Grilled Endive Salad 13	Roasted Prime Rib 31
Smoked Salmon, Prosciutto,	Mashed Potatoes
Cantaloupe, Cucumber	Garlic Sauteed Spinach
Tamarind-Caper dressing	Grilled Red Onions
	Rosemary Jus
Caesar Salad 11 Garlic Bread 4	Bearnaise

	Roasted Beef Tenderloin 34
	Roasted Garlic Mashed Potatoes
	Port Braised Shallot Jus
	Orange-Scallion Hollandaise

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September 4, 2010 · Filed under Back To Craig and Sally's

Dinner

	ENTREES

	Grilled Scallops 34
	Adzuki Beans
TAPAS	Crimini Mushrooms
6 Each or Three for 14	Lobster-Pernod Butter

*Crab and Cream Cheese Stuffed	Pan Seared Ahi Tuna 31
Tofu Pockets	Roasted Butternut Squash-
*Japanese Spiced and Chilled Calamari Salad	Wasabi Gnocchi
*Japanese BBQ’d Eel over	Apple-Ginger Dashi Reduction
Wasabi Couscous
*Marinated and Grilled Octopus,	Grilled Swordfish 29
Daikon, Beet, Apple Salad	Topped with Roasted Peppers and Mozzarella
*Pulled Pork, Pineapple,	Green Beans Almandine
Mozzarella Sliders	Linguini
*Pork Boudin, Pesto	Caper, Lemon and Thyme Butter
*Corn Dog Smokies,
Stadium Mustard	Sliced Roasted Salmon Roulade 24
*Duck Rilette, Hard Boiled Egg, Capers,	Pancetta, Mascarpone, Sundried
Cornichons, Crostini	Tomato Stuffed
*Chicken Pot Stickers,	Truffle Oil Drizzle
Sweet Chili Sauce	Roasted Beet Risotto
*Dolmas, Stuffed Grape Leaves,
Orange, Cinnamon , Honey Yogurt	Thai Lime Sauteed Pacific Ponga 19
*Hummus with Grilled Pita	Over a Salad of Cucumber, Carrot, Cabbage,
*Steamed Edamame Soy Beans Dusted	Cilantro, Green Onions
with Sea Salt	Dressed with Lime Nauc Cham
*Caramelized Endive, Fresh Mozzarella,	Topped with Toasted Peanuts
Balsamic Reduction
*Brie, Pear,	Roasted Pork Tenderloin 23
Crystallized Ginger Honey	Shrimp and Cornbread Stuffing
	Marsala Pan Jus
APPETIZERS
	Braised Pork Shank 29
Deep Fried Soft Shell Crab 15	Mashed Yams
Tartar Sauce	Sauteed Kale with Spicy Italian Sausage

Big Bowl of Mussels 13	Spanish Lamb Meatballs 16
Lemon, Garlic, Parsley, Spinach	On Preciatelli
Garlic Bread Crostini	Red Wine, Tomato, Olive Ragout

Seafood Cannelloni 12	Pan Roasted Citrus-Mustard Marinated 1/2
Halibut, Swordfish, Crab	Rack of Lamb 31
Mozzarella, Parmesan, Ricotta, Nutmeg	Goat Cheese Studded Mashed Potatoes
Sherry-Smoked Paprika Cream Sauce	Lamb Bordelaise

Mixed Greens Salad 12	Roasted Prime Rib 31
Prosciutto, Gorgonzola,	Mashed Potatoes
Cashews, Cantaloupe	Garlic Wilted Mashed Potatoes
Balsamic Vinaigrette	Green Peppercorn-Dijon Mustard Cream

Caesar Salad 11 Garlic Bread 4	Grilled 8 Oz. Filet Mignon 34
	Tomato, Basil, Gorgonzola Topped
	Balsamic Drizzle
	Garlic Roasted Fingerling Potatoes

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September 3, 2010 · Filed under Back To Craig and Sally's

Plan Labor Day Over Lunch, Many Experts Here to Advise You

	ENTREES

	Grilled Salmon 23
TAPAS	Greens, Tomatoes,
6 Each or Three for 14	Apricots, Chick Peas
	Dressed with Lemon and EVOO
*Crab and Goat Cheese Stuffed
Tofu Pockets	Grilled Mahi 18
*Japanese Spiced and Chilled Calamari Salad	Garlic Mashed Red Bliss Potatoes
*Japanese BBQ’d Eel over	Horseradish Cream Sauce
Wasabi Couscous
*Marinated and Grilled Octopus,	Cornmeal Dusted and Fried Catfish 17
Daikon, Beet, Apple Salad	Tasso Ham and Andouille Sausage Spiked Rice
*Pulled Pork, Pineapple,	Melted Celery
Mozzarella Sliders	Lightly Spiced Tabasco Butter
*Pork Boudin, Pesto
*Corn Dog Smokies,	Sauteed Pacific Ponga 17
Stadium Mustard	Florentine Risotto
*Duck Rilette, Hard Boiled Egg, Capers,	Lemon-Red wine Butter
Cornichons, Crostini
*Chicken Pot Stickers,	Thai Lime Grilled Shrimp17
Sweet Chili Sauce	Over a Salad of Cucumber, Carrot, Cabbage,
*Hummus with Grilled Pita	Cilantro, Green Onions
*Steamed Edamame Soy Beans Dusted	Dressed with Limed Nauc Cham
with Sea Salt	Topped with Toasted Peanuts
*Caramelized Endive, Fresh Mozzarella,
Balsamic Reduction	Fisherman’s Meatballs 14
*Brie, Pear,	Simmered in a Red Clam Sauce
Crystallized Ginger Honey	On Linguini

APPETIZERS	Pesto Grilled Chicken Breast 15
	Atop Panzanella Salad
Deep Fried Soft Shell Crab 15	Chunked Garlic Bread, Tomato, Cucumber,
Tartar Sauce	Red Onion, Balsamic Vinaigrette
	Green Olive Studded Orzo
Big Bowl of Mussels 13
Lemon, Garlic, Parsley, Spinach	Spanish Lamb Meatballs 16
Garlic Bread Crostini	On Preciatelli
	Red Wine, Tomato, Olive Ragout
Seafood Cannelloni 12
Halibut, Swordfish, Crab	Aujourd’hui “Le Royale” Burger 14
Mozzarella, Parmesan, Ricotta, Nutmeg	8 Oz. Black Angus Beef
Sherry-Smoked Paprika Cream Sauce	“A New Touch”
	Dijon Brushed
Arugula Salad 12	Peppercorn and Coriander Pressed
Prosciutto, Gorgonzola,	Topped with a Egg Pan Fried in Cognac,
Cashews, Cantaloupe	Red Wine with a Touch of Cream
Balsamic Vinaigrette	French Fries

Caesar Salad 11	Flank Steak alla Arriabata 19
	Peppers, Pepperoncini, Mushrooms,
	Onion, Tomato
	Over Polenta

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September 3, 2010 · Filed under Back To Craig and Sally's

Good Evening St. T.

	ENTREES

TAPAS	Seared Ahi Tuna 30
6 Each or Three for 14	Carrot-Fingerling Potato Hash
	Apple-Ginger Dashi Reduction
*Marinated and Grilled Octopus,
Daikon, Beet, Apple Salad	Cumin Dusted Yellowtail 29
*Japanese BBQ’d Eel over	Coconut Curry Rice
Wasabi Couscous	Maple-Caraway Glaze
*Crab and Goat Cheese Stuffed
Tofu Pockets	Pan Seared Salmon 23
*Japanese Spiced and Chilled Calamari Salad	Caramelized Golden Beets,
*Corn Dog Smokies,	Mushrooms, Leeks
Stadium Mustard	Verjus Butter Sauce
*Pork Boudin, Pesto
*Chicken Pot Stickers,	Seafood Cannelloni 22
Sweet Chili Sauce	Halibut, Swordfish, Crab
*Hummus with Grilled Pita	Mozzarella, Ricotta, Provolone and Spinach
*Steamed Edamame Soy Beans Dusted	With Nutmeg
with Sea Salt	Sherry-Smoked Paprika Cream Sauce
*Caramelized Endive, Fresh Mozzarella,	Petit Caesar
Balsamic Reduction
*Brie, Pear,	Sauteed Shrimp 27
Crystallized Ginger Honey	Penne Putanesca
	EVOO Sauteed Garlic, Capers, Red Pepper
APPETIZERS	Flakes, Kalamata Olives, Basil,
	Tomato, Anchovy
Sweet and Sour Sauteed Soft Shell Crab 15	Grana Padana
With Grapes, Green Olives,
Roasted Garlic, Red Onion	Stir Fried Pork 20
	Udon Noodles
Crisped Calamari 11	Wok Seared Vegetables
Tossed with Cashews, Coconut,	Tamarind Soy Sauce
Sesame-Sweet Chili Sauce	Mint

Duck Rilettes 11	Slow Braised Pork 22
Hard Boiled Egg, Capers,	Maple Spiked Carolina “Q”
Cornichons, Crostini	Cheddar Mashed
	Garlic Wilted Spinach
Fried Duck Confit 11
Atop Udon Noodles Tossed with Toasted	Braised Lamb Shank 30
Peanuts, Sesame Seeds,	East Indian Spiced Rice with Spinach
Sauteed Red Bell Peppers, Pea Pods,	Soursop and Coconut Curried Chick Peas
Scallions	Clarified Butter Tossed Carrots and Apricots

Arugula Salad 12	Pan Roasted 1/2 Rack of Lamb 31
Prosciutto, Gorgonzola,	Yam-Cherry Tomato Hash
Cashews, Cantaloupe	Tomato-Basil Lamb Jus
Balsamic Vinaigrette
	Grilled 12 Oz. Black Angus NY Strip 32
Caesar Salad 11	Brie Topped
	Garlic Mashed Potatoes
	Mushroom-Brandy Jus

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

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

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

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

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

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

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

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

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

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

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

Craig and Sally’s

A Passionate Menu That Changes Daily

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