Dinner Menu for Yet Another to Bid a Farewell To

TAPAS
6 Each or Three for 14

*Smoked Salmon, Cucumber, Honeydew Melon,
Red Onion Salad, Sweet Cherry Pepper Salad	ENTREES
*Smoked Eel on Wakame Seaweed Salad
*White Anchovies on Crostini,	Grilled Urca Biber Curry Dusted
Herb Roasted Tomato, Drunken Goat Cheese	Blue Fin Tuna 33
*Sesame-Lime Squid Salad on	Green Lentils with Tomato and Eggplant
Crisped Wonton	Pineapple Chutney
*Warmed NZ Mussels with a
Scallion Cream Cheese	Sauteed Yellowtail Snapper 25
*Tuna Salad, Cheddar Sliders	Sauteed Kale and Black Bean Succotash
*House Made Kim Chee with Pineapple	Roasted Pepper Cream Sauce
*Watermelon, Red Wine Reduction,
Maboroshi Plum Sea Salt	Grilled Salmon 23
*Guava Paste on Crostini	Goat Cheese Polenta Cake
with Manchego Cheese and Pine Nuts	Pureed Cauliflower
*Chick Pea, Tomato, Kalamata Olive,	Soubise Sauce
Red Onion, Feta Salad Tossed with Pesto
*Golden Beets over Spinach Dressed with a	Sauteed Bread Crumb Dusted Shrimp 25
Black Garlic Vinaigrette and Truffle Oil	Angel Hair Tossed with
*Hummus Served with Pita Chips	EVOO, Lemon Sauteed Asparagus, Tomato,
*Buttermilk Fried Chicken Livers	Garlic, Basil
Tabasco Brown Butter Sauce
*Radicchio Cups with Chicken-	Grilled Caribbean Lobster Tail 45
Pistachio Salad	Caramelized Fennel, Roasted Pumpkin,
	Leek Risotto
Appetizers	Black Garlic Butter Sauce

Fresh Double Uni Straight From the Shell 18	Pomegranate Glazed Roast1/2 Duck 24
Wasabi-Honey Drizzle	Macadamia Risotto
Pineapple-Ginger Chutney	Wilted Spinach
Green Tea Noodles, Kishibori Shoyu Soy
	Braised Pork Shank 30
Oysters Rockefeller 12	Roasted Fingerling Potatoes
Shucked Virginia Oysters Bedded on Spinach	Apple Wood Bacon and Wilted Kale
Pernod Laced Hollandaise	Shallot-Mushroom Gravy

Tempura Soft Shell Crab 12	Lamb Ragout 19
Dashi Broth with Baby Bok Choy, Lime, Mango	Over Pappardella with
	Mint and Pecarino Cheese
Tuna Ceviche 11
Gyoza Chips	Grilled 1/2 Rack of Lamb 31
	White Bean Ragout
Sausage, Escarole, White Bean Soup 9	Port Syrup Drizzle

Duck Confit and Portobello Bruschetta 12	Aujourd’hui “Le Royale” Burger 17
Grilled Garlic Ciabatta Bread	8 Oz. Black Angus Beef
Spinach, Roasted Cherry Tomatoes	“Q” Brushed
Shaved Midnight Moon Goat Cheese	Caramelized Onion and Pulled Pork Filled
	Tomato-Brown Sugar Jam
Roasted Eggplant Cheese Cake 11	Jalapeno Jack and Cheddar Cheeses
Basil and Tomato Chiffonade	Cole Slaw, French Fries
Garlic-Pine Nut Crust
Roasted Garlic Cream	Grilled 12 Oz. Black Angus NY Strip 29
	Rosted Fingerling Potatoes
CJ’s Locally Grown Bibb Lettuce 13	Sauteed Mushrooms
Tossed with Arugula, Zucchini,	Caramelized Onions
Pinaeapple, Sugared Pecans,	Mole Sauce
Sorrento Blue Cheese
Dijon Mustard Dressing

Caesar Salad 9 Garlic Bread 3.50

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January 31, 2010 · Filed under Back To Craig and Sally's

Fresh Uni Tonight

TAPAS
6 Each or Three for 14

*Smoked Salmon, Cucumber, Honeydew Melon,
Red Onion Salad, Sweet Cherry Pepper Salad	ENTREES
*Smoked Eel on Wakame Seaweed Salad
*White Anchovies on Crostini,	Seared Blue Fin Tuna 33
Herb Roasted Tomato, Drunken Goat Cheese	Asian Slaw of Toasted Almonds,
*Sesame-Lime Squid Salad on	Cashews, Fried Udon Noodles
Crisped Wonton	Sesame Vinaigrette
*Warmed NZ Mussels with a
Scallion Cream Cheese	Sauteed Pompano 33
*Tuna Salad, Cheddar Sliders	Roasted Pumpkin and Arugula Risotto
*House Made Kim Chee with Pineapple	Soubise Sauce
*Watermelon, Red Wine Reduction,
Maboroshi Plum Sea Salt	Baked King Klip 28
*Blood Orange and White Wine Gelee on	Topped with a Shrimp and Crab Mousse
Crostini with Manchego Cheese and Pistachios	Linguini Tossed with Artichoke and
*Chick Pea, Tomato, Kalamata Olive,	Sundried Tomato
Red Onion, Feta Salad Tossed with Pesto	Sherry Dijon Cream
*Golden Beets over Spinach Dressed with a
Black Garlic Vinaigrette and Truffle Oil	Grilled Salmon 23
*Hummus Served with Pita Chips	Goat Cheese Polenta Cake
*Edamame Soy Beans Dusted with Sea Salt	Corn Puree
*Radicchio Cups with Chicken-	Balsamic Reduction
Pistachio Salad
*Buttermilk Fried Chicken Livers	Paella 25
Tabasco Brown Butter Sauce	Shrimp, Mussels,
*Duck Pot Stickers	Chicken. Chorizo Sausage
Sweet Chile Sauce	Red Pepper-Saffron Rice

Appetizers	Grilled 1/2 Lobster Tail and
	6 Oz. Filet Mignon 47
Fresh Double Uni Straight From the Shell 18	Fingerling Potato Confit
Wasabi-Honey Drizzle	Sauteed Spinach
Pineapple-Ginger Chutney	Foie Gras Hollandaise and Red Wine Reduction
Kishibori Shoyu Soy
	Aujourd’hui “Le Royale” Burger 17
Oysters Rockefeller 12	8 Oz. Black Angus Beef
Shucked Virginia Oysters Bedded on Spinach	“Q” Brushed
Pernod Laced Hollandaise	Caramelized Onion and Pulled Pork Filled
	Tomato-Brown Sugar Jam
Flash Fried Calamari 11	Jalapeno Jack and Cheddar Cheeses
Tossed with Local Pumpkin, Mango, Red Onion,	Cole Slaw, French Fries
Spinach, Macadamia Nuts
Basil-Tamarind Vinaigrette	Osso Buco 33
	Mashed Potatoes
Duck Confit and Portobello Bruschetta 12	Grilled Zucchini
Grilled Ciabatta Bread	Macadamia-Frangelico Sauce
Spinach, Roasted Cherry Tomatoes
Shaved Midnight Moon Goat Cheese	Grilled 1/2 Rack of Lamb 31
	Black Bean and Corn Succotash
Roasted Eggplant Cheese Cake 11	Mole Sauce
Basil and Tomato Chiffonade
Garlic-Pine Nut Crust	Braised Pork Shank 30
Roasted Garlic Cream	Mashed Yams
	Spicy Italian Sausage with Kale
Tonight’s Twist for a Salad 11	Shallot-Mushroom Gravy
CJ’s Locally Grown Bibb Lettuce
Topped with a Green Tea Noodle Salad of	Pomegranate Glazed Roast1/2 Duck 24
Mixed Bell Peppers, Radish,	Pumpkin Seed Studded Basmati Rice
Cucumber, Red Onion	Wilted Spinach
Blood Orange-Sesame Vinaigrette

Caesar Salad 9 Garlic Bread 3.50

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January 30, 2010 · Filed under Back To Craig and Sally's

Great Menu For a “Wolf Moon” Evening


TAPAS
6 Each or Three for 14	ENTREES
*Sesame-Krab Salad in Soy Pockets
*Smoked Eel on Wakame Seaweed Salad	Grilled Local Yellowtail 25
*Warmed NZ Mussels with a	Pigeon Peas and Rice
Scallion Cream Cheese	Spicy Stewed Vegetables
*White Anchovies on Crostini,
Herb Roasted Tomato, Drunken Goat Cheese	Sauteed King Klip 24
*Sesame-Lime Squid Salad on	Yes It’s a Fish, Tasty Also
Crisped Wonton	Fingerling Potato Confit
*Cornmeal Crusted Fried Local Okra	Cauliflower Puree, Sauteed Kale
Corn and Tomato Compote	Aged Black Garlic Pan Sauce
Tabasco Aioli
*House Made Kim Chee with Pineapple	Sauteed Salmon and Shrimp 25
*Watermelon, Red Wine Reduction,	Linguini
Maboroshi Plum Sea Salt	Tarragon Cream with Fresh Spinach
*Blood Orange and White Wine Gelee on	Grated Manchego Cheese
Crostini with Manchego Cheese and Pistachios
*Chick Pea, Tomato, Kalamata Olive,	Sauteed Shrimp, Crab, Mussels 26
Red Onion, Feta Salad Tossed with Pesto	With Kalamata Olives, Artichoke Hearts,
*Hummus Served with Pita Chips	Sundried Tomatoes
*Edamame Soy Beans Dusted with Sea Salt	Over Linguini Lemonata
*Pulled Pork and Pepper Jack Cheese
Spring Rolls, Ancho Chili-Black Garlic	Grilled Double Bone Crown Roast
Cream Sauce	Pork Chop 25
*Buttermilk Fried Chicken Livers	Roasted Potatoes
Tabasco Brown Butter Sauce	Sauteed Asparagus
*Duck Pot Stickers	Apple Chutney
Sweet Chile Sauce
	Braised Pork Shank 30
Appetizers	Fennel and Garlic Studded Mashed Potatoes
	Sauteed Vegetables
Sauteed Soft Shell Crab 12	Minted Melon Salad
Tomato-Garlic Butter
	Grilled 1/2 Rack of Lamb 31
Steamed Mussels 10	Green Lentils, Roasted Tomatoes,
White Wine with Fennel and Garlic	Sauteed Spinach
	Marsala Candied Bacon Syrup
Spiced Batter Fried Calamari 10
Tomato Aioli	Aujourd’hui “Le Royale” Burger 17
	8 Oz. Black Angus Beef
Natural Juices Simmered Lamb 12	House Smoked Pork, Drunken Goat Cheese
Over Creamy Polenta	House Cut Fries
With Parmesan
	Grilled 12 Oz. Black Angus NY Strip 29
Beef and Lentil Soup 8	Puree of Potatoes with Blue Cheese
	Sauteed Asparagus
Roasted Eggplant Cheese Cake 11	Port Reduction
Basil and Tomato Chiffonade
Garlic-Pine Nut Crust	Sauteed 8 Oz. Filet Mignon 32
Roasted Garlic Cream	Polenta
	Asparagus
CJ’s Bibb Lettuce 12	Béarnaise
Sliced Apple, Pine Nuts,
Locally Grown Heirloom Tomatoes,	Osso Buco 33
Cucumber, Red Onion	Braised in White Wine with Ginger
Blood Orange Vinaigrette	Basmati Rice
	Vegetable Medley
Caesar Salad 9 Garlic Bread 3.50

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

Another Beautiful Lunch in America’s Paradise

	ENTREES

	Grilled Mahi 18
	Coconut Rice
TAPAS	Spicy Stewed Vegetables
6 Each or Three for 14
	Blackened Catfish 18
*White Anchovies on Crostini,	Red Beans and Rice
Herb Roasted Tomato, Drunken Goat Cheese	Remoulade
*Sesame-Lime Squid Salad on
Crisped Wonton	Beer Batter Fish and Chips 17
*Chilled Japanese Spiced Calamari Salad	Flying Fish
*Sesame-Krab Salad in Soy Pockets	Tartar Sauce
*Smoked Eel on Wakame Seaweed Salad	Malt Vinegar
*Warmed NZ Mussels with a
Scallion Cream Cheese	Sauteed Shrimp 18
*Blood Orange and White Wine Gelee on	With Kalamata Olives, Artichoke Hearts,
Crostini with Manchego Cheese and Pistachios	Sundried Tomatoes
*Edamame Soy Beans Dusted with Sea Salt	Sauteed in a White wine Butter Sauce
*Broccoli-Cheddar Tart
*Pulled Pork and Pepper Jack Cheese	Roast Turkey Breast 14
Spring Rolls, Ancho Chili-Black Garlic	Pecan Stuffing
Cream Sauce	Mashed Potatoes
*Buttermilk Fried Chicken Livers	Brandy Sauteed Apples with Raisins
Tabasco Brown Butter Sauce	Turkey Pan Gravy
*Duck Pot Stickers
Sweet Chile Sauce	Carolina “Q” Pulled Pork Sandwich 12
	Cole Slaw
Appetizers	Roasted Potatoes with EVOO and Balsamic

Spiced Batter Fried Calamari 10	Grilled Single Bone Crown Roast
Tomato Aioli	Pork Chop 15
	Roasted Potatoes
Baked Fillet of Rainbow Trout 8	Sauteed Asparagus
Crayfish-Corn Bread Stuffing	Apple Chutney
Tomato Risotto
	Lamb Off the Shank with Risotto Milanese 19
House Smoked Baby Back Ribs 10	Wilted Spinach
Melon-Mint Salad	Steamed Zucchini
	Lamb au Jus
Beef and Lentil Soup 8	Parmesan

Roasted Eggplant Cheese Cake 11	Aujourd’hui “Le Royale” Burger 17
Basil and Tomato Chiffonade	8 Oz. Black Angus Beef
Garlic-Pine Nut Crust	Poached Scallop, Tomato, Bacon,
Roasted Garlic Cream	Drunken Goat Cheese
	French Fries
CJ’s Bibb Lettuce 12
Sliced Apple, Pine Nuts,	Steak Fajita Wrap 18
Locally Grown Heirloom Tomatoes,	Grilled Flank, Avocado, Sauteed Peppers,
Cucumber, Red Onion	Onions, Roasted Corn, Tomato, Sour Cream
Blood Orange Vinaigrette	Side of Tortilla Chips and Salsa Verde

Caesar Salad 9 Garlic Bread 3.50	Ginger Braised Short Ribs of Beef 31
	Garlic Mashed Potatoes
	Sauteed Vegetables

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

Untitled

	ENTREES

	Grilled Salmon 21
TAPAS	Wheat Berry Salad with
6 Each or Three for 14	Pineapple and Arugula
	Citrus Vinaigrette
*Iberian White Anchovy Crostini
Caesar Dressed Romaine, Ricotta Salata	Grilled Mahi 18
*Sesame-Krab Salad in Soy Pockets	Roasted Potatoes
*Smoked Eel on Wakame Seaweed Salad	Green Beans
*Warmed NZ Mussels with a	Avocado and Corn Relish
Scallion Cream Cheese
*Crab Cheese Cake, Poached Shrimp	Cornmeal Crusted Fried Catfish 17
Passion Fruit and Shrimp Bisque	Bacon-Cheddar Grits
*Chilled Japanese Spiced Calamari Salad	Sauteed Green Beans
*Seared Tuna on Penne with Kalamata Olives,	Crayfish-Dijon Mustard Cream Sauce
Roast Potatoes, Pine Nuts, Haricot Vert
Tossed in a Black Garlic Pesto	Blackened Chicken Breast Sandwich 13
*Crostini with Honey-Thyme Roasted	Pepper Jack Cheese, Black Garlic Aioli,
Cherry Tomatoes, Seasoned Ricotta,	Lettuce, Tomato, Onion
Tamarind Balsamic Drizzle	French Fries
*Edamame Soy Beans Dusted with Sea Salt
*Broccoli-Cheddar Tart	Turkey Reuben on Rye, But of Course 13
*Chicken Liver Pate, Capers,	Gruyere, Sauerkraut, Russian Dressing
Red Onion, Crostini	Cole Slaw
*Duck Pot Stickers	French Fries
Sweet Chile Mae Ploy Sauce
	East Carolina Style Pulled Pork 13
Appetizers	Vinegar “Q” with Tomato
	Over Cheddar Grits
Beer Battered Soft Shell Crab 12	Chilled Green Bean Salad with
Caper Aioli	Blue Cheese and Lemon

Scallop Pesto Risotto 12	Grilled Pork Tenderloin 15
Lemon Butter Sauce	Roasted Corn and Mushroom Risotto
	Cambazola Cream Sauce
Steamed Mussels 11
Ginger and Leek Dashi Broth	House Smoked Baby Back Ribs 18
	Jim’s Rub, Mustard “Q”
Baked Fillet of Rainbow Trout 8	Warm Roasted Potatoes
Chorizo Sausage Dressing Topped	In a Balsamic Vinaigrette
Creole Sauce	Tomato-Cumber Salad, Oregano and Feta

Beef and Lentil Soup 8	Beef Lasagna 13
	Ricotta, Provolone, Parmesan
Roasted Eggplant Cheese Cake 11	Marinara
Basil and Tomato Chiffonade	Petit Caesar Side
Garlic-Pine Nut Crust
Roasted Garlic Cream	Aujourd’hui “Le Royale” Burger 16
	8 Oz. Black Angus Beef
Stacked Local Heirloom Tomato and	To “The Med” Side
CJ’s Bibb Lettuce 13	Pequillo Peppers, Pepperoncini, Red Onion,
Pine Nuts and Tamarind-Balsamic Drizzle	Feta- Provolone Topped
Crostini with Drunken Goat Cheese, Black	Penne Salad with Roasted Pepper Aioli
Garlic-Basil Pesto, Black Truffle Oil
	Garlic, Ginger, Soy Marinated and
Caesar Salad 9 Garlic Bread 3.50	Grilled Flank Steak 18
	Fried Rice
	Bok Choy

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

Yes, A New Menu For Tonight, St. Thomas

	ENTREES

	Boneless Stuffed Idaho Trout 31
	Cornbread and Andouille Sausage Dressing
	Red Beans and Rice
	Cornmeal Fried Local Okra
TAPAS	Creole Crayfish Sauce
6 Each or Three for 14	Touched with Remoulade

*Iberian White Anchovy Crostini	Sauteed Salmon with Mussels 25
Caesar Dressed Romaine, Ricotta Salata	Basmati Rice
*Sesame-Krab Salad in Soy Pockets	Sauteed Vegetables
*Smoked Eel on Wakame Seaweed Salad	Dashi Broth with Ginger and Leeks
*Warmed NZ Mussels with a
Scallion Cream Cheese	Fried Catfish Tostada 22
*Crab Cheese Cake, Poached Shrimp	Corn Tortilla Stacked with
Passion Fruit and Shrimp Bisque	Tomatillo, Green Chili, Cilantro, Lime Salsa
*Chilled Japanese Spiced Calamari Salad	Sliced Avocado, Tomato
*Seared Tuna on Penne with Kalamata Olives,	Black Beans and Rice
Roast Potatoes, Pine Nuts, Haricot Vert	Sour Cream, Scallions, Grilled Pineapple
Tossed in a Black Garlic Pesto
*Crostini with Honey-Thyme Roasted	Quattro Frommagi 26
Cherry Tomatoes, Seasoned Ricotta,	Grilled Chicken, Jumbo Shrimp
Tamarind Balsamic Drizzle	Pesto, Pine Nuts, Blistered Cherry Tomatoes
*Edamame Soy Beans Dusted with Sea Salt	Olive Tapenade Toast Point Garnish
*Broccoli-Cheddar Tart
*Chicken Liver Pate, Capers,	Surf and Turf 38
Red Onion, Crostini	Pair of Lamb Chops Rubbed with Sage,
*Duck Pot Stickers	Coriander, Paprika
Sweet Chile Mae Ploy Sauce	1/2 Local Lobster Tail Grilled in Garlic Butter
	Caramelized Onion Mashed Potatoes
Appetizers	Spinach, Watermelon, Red Onion, Pears,
	Pumpkin Seeds and Oil Salad
Spiced Tempura Soft Shell Crab 12	Warm Blue Cheese-Bacon Vinaigrette
Cole Slaw
Creole Remoulade	Red Wine With Mushrooms Osso Buco 32
	Garlic Mashed Potatoes
Roast Lamb and Squash Risotto 11
Lamb Sauce Reduction	Spice Rubbed Grilled 12 Oz. Black Angus
Shaved Goat Cheese	NY Strip 29
	Foie Gras Butter
Duck Breast Spring Rolls 11	Hash Browns with Bacon and Mushroom
Cabbage, Carrots, Udon Noodles	Grilled Zucchini with Wilted Spinach
Carrot-Ginger Dipping Sauce	Red Wine Demi Glaze

Baked Escargot Stuffed Mushroom Caps 9	Roast Prime Rib au Jus 25
With Garlic Butter	Sour Cream, Scallion Dressed Baked Potato
	Steamed Broccoli
Roasted Eggplant Cheese Cake 11
Basil and Tomato Chiffonade	Aujourd’hui “Le Royale” Burger 16
Garlic-Pine Nut Crust	8 Oz. Black Angus Beef
Roasted Garlic Cream	Spinach, Blue Cheese, Bacon Stuffing
	French Fries
Bibb, Radicchio, Romaine Salad 11
Cavatappi Pasta, Chick Peas,	Braised Double Cut Bone In
Cucumbers, Tomatoes,	Crown Roast Pork Chop 25
Pine Nuts, Shaved Parmesan	White Wine, Garlic, Butter Braise
Lemon, Balsamic and EVOO Dressing	Pecan, Arugula, Bread Stuffing
	Squash Risotto
Caesar Salad 9 Garlic Bread 3.50	Sauteed Spinach, Zucchini
	With Lemon and Sea Salt

	Huckleberry Seared Duck Breast 24
	Risotto with Pulled Duck Leg Confit
	Grilled Portobello Mushroom, Spinach
	Shitake Mushroom Broth

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

Good Morning St. Thomas, It’s Lunch Time

	ENTREES

TAPAS	Dusted with Cajun Blackening Spices
6 Each or Three for 14	Grilled Mahi 19
	Red Beans and Rice
*Iberian White Anchovy Crostini	Cornbread
Caesar Dressed Romaine, Ricotta Salata	Fried Local Okra
*Sesame-Krab Salad in Soy Pockets	Remoulade
*Smoked Eel on Wakame Seaweed Salad
*Warmed NZ Mussels with a	Grilled Salmon with Citrus Vinaigrette 21
Scallion Cream Cheese	Chilled Calamari, Pepper, Tomato, Onion Salad
*Crab Cheese Cake, Poached Shrimp	With a Ginger Dressing
Passion Fruit and Shrimp Bisque
*Edamame Dusted with Sea Salt	Fried Catfish Tostada 17
*Crostini with Honey-Thyme Roasted	On a Corn Tortilla with Green Chile Salsa,
Cherry Tomatoes, Seasoned Ricotta,	Scallion, Tomato, Black Beans,
Tamarind Balsamic Drizzle	Rice, Cilantro, Sour Cream
*Edamame Soy Beans Dusted with Sea Salt
*Broccoli-Cheddar Tart	Soft Shell Crab Po’Boy 12/18
*Bibb Lettuce Cup Waldorf	Lettuce, Tomato, Creole Remoulade
Chicken, Pears, Grapes, Walnuts, Thyme	French Fries
*Chicken Liver Pate, Capers,
Red Onion, Crostini	Tuna Salad Wrap 12
*Duck Pot Stickers	Bacon, Caesar Salad, Fried Onion,
Sweet Chile Mae Ploy Sauce	Roasted Tomato
	Cole Slaw
Appetizers
	Eggplant Parmigiana 13
Lamb and Squash Risotto 11	Linguini, Marinara
Lamb Sauce Reduction	Petit Caesar
Shaved Goat Cheese
	Braised Chicken Quarter 13
BBQ’d and Pulled Pork Spring Rolls 10	White Wine, Ale, Mustard,
Mustard “Q”	Cabbage and Scallions
	Mashed Potatoes
Baked Escargot 9
With Garlic Butter	Grilled Chicken Breast 17
In Mushroom Caps	On Quattro Frommagi
	Topped with Blistered Cherry Tomatoes
Shrimp and Tomato Bisque 10	And Pesto
With Rosemary
Topped with Tomato Butter	BBQ’d Danish Baby Back Ribs 18
	Dijon-Maple Glaze
Roasted Eggplant Cheese Cake 11	Cole Slaw
Basil and Tomato Chiffonade
Garlic-Pine Nut Crust	Aujourd’hui “Le Royale” Burger 16
Roasted Garlic Cream	8 Oz. Black Angus Beef
	Spinach, Brie, Bacon Stuffing
Bibb, Radicchio, Romaine Salad 11	French Fries
Cavatappi Pasta, Chick Peas,
Cucumbers, Tomatoes,	Montreal Spiced Rubbed and Grilled
Pine Nuts, Shaved Parmesan	Flank Steak 19
Lemon, Balsamic and EVOO Dressing	Roasted Red Potatoes
	Caramelized Onions
Caesar Salad 9 Garlic Bread 3.50	Red Wine Reduction
	Spinach, Tomato, Red Onion, Pumpkin Seed
	Salad Dressed with a
	Bacon, Blue Cheese Balsamic Vinaigrette

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

Stunning Caribbean Day to Lead One into Dinner

	ENTREES

	Local Lobster Medallions 39
	Lady Finger, Macadamia and Almond Crusted
	Pan Fried
	Risotto
TAPAS	Rich Passion Fruit-Shrimp Bisquesque Sauce
6 Each or Three for 14
	Blue Fin Tuna, Grilled to Rare 35
*Ginger and Lime Marinated Tuna Spring Roll	Bok Choy and Carrots
Wasabi-Lime Drizzle	Honey Wasabi Crema
*Iberian White Anchovy Crostini	Sushi Bowl with Chilled Shrimp, Nori Crisps,
Caesar Dressed Romaine, Ricotta Salata	Wakame Seaweed Salad, Lychee,
*Sesame-Krab Salad in Soy Pockets	Pickled Ginger
*Smoked Eel on Wakame Seaweed Salad
*Smoked Salmon atop a Cucumber-	Sautéed Fillet of Grouper 29
Soy Bean Salad	Linguini
*Hummus with Lemon, Sundried Tomato,	With Artichoke Hearts, Tomatoes, Capers,
Pine Nuts, Warm Pita	Garlic, Basil, Thyme, Lemon
*Edamame Dusted with Sea Salt	Black Olive Tapenade Crostini Garnish
*Crostini with Honey-Thyme Roasted
Cherry Tomatoes, Seasoned Ricotta,	Roasted Salmon Fillet 25
Tamarind Balsamic Drizzle	Shrimp, Spinach, Artichoke Stuffing
*Edamame Soy Beans Dusted with Sea Salt	Sauteed Spinach
*Broccoli-Cheddar Tart	Shrimp Butter Sauce
*Bibb Lettuce Cup Waldorf
Chicken, Pears, Grapes,	Blackened Barramundi 23
Walnuts, Thyme	With Sauteed Oysters
*Chicken Liver Pate, Capers,	Red Beans and Rice
Red Onion, Crostini	Fried Local Okra
*Duck Pot Stickers	Crayfish and Tasso Ham Creole Sauce
Sweet Chile Mae Ploy Sauce
	Traditional Thai Curry Pork Tenderloin 19
Appetizers	Sauteed with Pineapple, Lime, Coconut
	Cashew Basmati Rice
Scallop, Oysters, Mussels 12	Grilled Pineapple Spears
In Pernod Cream Sauce
Tomato Concasse	Grilled 1/2 Rack of Lamb 31
	Indian Curry Dusted
Sauteed Crab Cake 11	Chick Pea Pancakes, Fried Eggplant
Melon-Mint Salad	Cucumber Riata
Lemon Remoulade
	Lamb Shank Cubano 32
Steamed Mussels 10	Simmered with Roasted Peppers, Tomatoes,
Chardonnay Wine Mirepois	Black Beans in Beer and Lime Juice
Roasted Garlic Toast	Dollop of Sour Cream
	Pan Roasted Squash
Tomato-Rosemary Bisque 9
Garlic Butter Croutons	Aujourd’hui “Le Royale” Burger 14
	8 Oz. Black Angus Beef with Olives and
Roasted Eggplant Cheese Cake 11	Roasted Onion, Cheddar
Basil and Tomato Chiffonade	French Fries
Garlic-Pine Nut Crust
Roasted Garlic Cream	Herb Crusted Prime Rib 26
	Mozzarella-Parmesan Potatoes au Gratin
CJ’s Locally Grown Bibb Lettuce 13	Honey-Balsamic Glazed Carrots
Bacon, Pickled Red Onion,	au Jus
Cambazola Crostini
Black Garlic-Dijon Vinaigrette	Grilled 8 Oz. Black Angus Filet Mignon 33
	Tomato-Bourbon “House Q” Brushed
Caesar Salad 9	House Cut Onion Rings
	Corn, Bacon, Cheddar Mashed

	Meaty and Tender Veal Osso Buco 33
	Braised in Sherry with Mushrooms
	Garlic Mashed Potatoes
	Zucchini, Spinach, Lemon, EVOO, Sea Salt

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January 24, 2010 · Filed under Back To Craig and Sally's

Good Evening One and All, Dinner is Served

	ENTREES

	Blue Fin Tuna, Grilled to Rare 35
	Bok Choy and Carrots
	Honey Wasabi Crema
	Sushi Bowl with Chilled Shrimp, Nori Crisps,
	Wakame Seaweed Salad, Lychee,
TAPAS	Pickled Ginger
6 Each or Three for 14
	Grilled Swordfish 30
*Ginger and Lime Marinated Tuna Spring Roll	Grilled Garlic Butter Brushed Ciabatta Plank
Wasabi-Lime Drizzle	Crab Cheese Cake
*Seared Ahi Tuna over a	Basmati Rice
Green Tea Noodle and Tofu Salad	Lemon and Caper Beurre Blanc
With Kobaroshi Soy Sauce
*Iberian White Anchovy Crostini	Roasted Salmon Fillet 24
Caesar Dressed Romaine, Ricotta Salata	Spicy Sausage, Spinach, Pine Nut Stuffing
*Sesame-Krab Salad in Soy Pockets	Broccoli Puree
*Smoked Eel on Wakame Seaweed Salad	Tomato Butter
*Smoked Salmon atop a Cucumber-
Soy Bean Salad	Shrimp Fra Diablo 26
*Crostini with Honey-Thyme Roasted	A la Minute with Crushed Tomatoes, Red
Cherry Tomatoes, Seasoned Ricotta,	Pepper Flakes, Garlic, White Wine
Tamarind Balsamic Drizzle	Linguini
*Edamame Soy Beans Dusted with Sea Salt	Haricot Vert
*Broccoli-Cheddar Tart
*Hummus with Lemon, Sundried Tomato,	Coq Provencale 17
Pine Nuts, Warm Pita	Local Tomato, Basil, Garlic Sauteed in
*Edamame Dusted with Sea Salt	EVOO with Lemon Juice
*Chicken Liver Pate, Capers,	Atop Linguini
Red Onion, Crostini	Grilled Zucchini
*Duck Pot Stickers
Sweet Chile Mae Ploy Sauce	Grilled 1/2 Rack of Lamb 31
	Pine Nut Basmati Rice
Appetizers	Spinach, Apple Wood Smoked Bacon,
	Bing Cherry, Shaved Artisanal Goat Cheese
Sauteed Crab Cake 11	Salad Dressed with a
Melon Salad	Warm Bacon Balsamic Vinaigrette
Lemon Remoulade Sauce
	Lamb Shank Cubano 32
Scallop, Oysters and Mussels 12	Simmered with Roasted Peppers, Tomatoes,
In Pernod Cream	Black Beans in Beer and Lime Juice
Tomato Concasse	Dollop of Sour Cream
	Pan Roasted Squash
Sliced Duck Breast Quesadilla 11
Guacamole	Aujourd’hui “Le Royale” Burger 15
Pico de Gallo	8 Oz. Black Angus Beef
Black Bean Sauce	Stuffed with Bacon, Gruyere,
	Roasted Onion and Peppers
Roasted Eggplant Cheese Cake 11	Salt and Pepper House Made Chips
Basil and Tomato Chiffonade
Garlic-Pine Nut Crust	Grilled 12 Oz. Black Angus NY Strip 28
Roasted Garlic Cream	Potatoes au Gratin
	Cauliflower Puree
CJ’s Locally Grown Lettuce 12	White Truffle Oil Perfumed Red Wine Sauce
Bacon, Radish,
Cucumber, Red Onion	Grilled 8 Oz. Filet Mignon and Portobello 33
Creamy Ancho Chili and Black Garlic Dressing	Roasted Garlic Mashed Potatoes
Black Truffle Sea Salt	Sauteed Spinach
	Horseradish Hollandaise
Garlic Bread 3.50 Caesar Salad 9
	Osso Buco 31
	Cheddar Mashed Potatoes
	Sauteed Vegetables
	au Jus

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January 23, 2010 · Filed under Back To Craig and Sally's

So Many Choices, Such Great Tastes

6 Each or Three for 14	Bluefin Tuna, Seared to Rare 33
	Orange Ginger Gastrique
*Ginger and Lime Marinated Tuna Spring Roll	Aromatic Basmati Rice
Wasabi-Lime Drizzle	Cauliflower Puree
*Seared Ahi Tuna over a
Green Tea Noodle and Tofu Salad	Grilled Swordfish 27
With Kobaroshi Soy Sauce	Couscous with Artichoke Hearts and
*Iberian White Anchovy Crostini	Kalamata Olives
Caesar Dressed Romaine, Ricotta Salata	Red Pepper Coulis
*Chilled Japanese Spiced Calamari Salad
*Smoked Eel on Wakame Seaweed Salad	Grilled Jumbo Louisiana Gulf Shrimp and
*Brie on Crostini	Sea Scallops 28
Red Grapes, Pistachio Nuts,	Sundried Tomato Polenta Cake
Passion Fruit-Champagne Gelee	Bacon Corn Chowder
*Local Heirloom Tomato Bruschetta
Aged Black Garlic-Basil Pesto	Grilled Salmon Fillet 24
*Edamame Soy Beans Dusted with Sea Salt	Blood Orange Emulsion
*Potato-Leek Tart	Basmati Rice, Artichokes and Lemon
*Hummus with Lemon, Sundried Tomato,	Sauteed Asparagus Spears
Pine Nuts, Warm Pita	Fresh Melon Slices
*Edamame Dusted with Sea Salt
*Chicken Liver Pate, Capers,	Pan Seared & Sliced Duck Breast
Red Onion, Crostini	Paired with DuckConfit Risotto 26
*Duck Pot Stickers	Black Garlic, Sundried Tomatoes, Scallions
Sweet Chile Mae Ploy Sauce	Grated Aged Goat Cheese
	Cherry Port Sauce

Appetizers	Meaty and Tender Veal Osso Buco 33
	Braised with Natural Pan Juices,
Tempura Calamari 11	Portobello Mushrooms, Roma Tomatoes and
Lemon Remoulade	Port Wine
Napa Cabbage Cole Slaw	Squash Risotto and Vegetables

Pan Seared Sea Scallops 12	Slow Oven Braised Lamb Shank 32
Fresh Spinach and Basmati Rice	Italian Sausage, Kale and Cauliflower
Curry Butter Sauce	Garlic Mashed Potatoes

Pan Seared Duck Breast 12	Aujourd’hui “Le Royale” Burger 14
Sliced atop Kalamata, Feta Bread Pudding	8 Oz. Black Angus Beef
Raspberry Demi Glaze	Stuffed with Caramelized Onions
	And Roasted Peppers
Roasted Eggplant Cheese Cake 11	Topped with Cheddar Cheese
Basil and Tomato Chiffonade	Served on Texas Toast with French Fries
Garlic-Pine Nut Crust
Roasted Garlic Cream	Black Angus Filet Mignon 33
	Grilled and Served with
Locally Grown Baby Lettuces 13	Horseradish Spiked Mashed Potatoes
Chopped Local Heirloom Tomato,	Sauteed Asparagus Spears
Broken Bacon	Rich Red Wine Reduction Sauce
Creamy Herb and Black Garlic Dressing
Dusted with Cracked Pepper and	Roasted Pork Loin with Pineapple 24
Black Truffle Sea Salt	Potato Au Gratin with Roasted Garlic and
	Mozzarella Cheese
Garlic Bread 3.50 Caesar Salad 9	Spinach & Vegetables

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

Lunch for Friday, Pre-Weekend Warm Up

	ENTREES
TAPAS
6 Each or Three for 14	Grilled Mahi Tacos 18
	Cabbage, Cilantro, Lime Aioli
*Ginger and Lime Marinated Tuna Spring Roll	Roasted Salsa
Wasabi-Lime Drizzle	Spanish Rice
*Seared Ahi Tuna over a
Green Tea Noodle and Tofu Salad	Grilled Salmon 21
With Kobaroshi Soy Sauce	Couscous with Artichoke Hearts and
*Iberian White Anchovy Crostini	Kalamata Olives
Caesar Dressed Romaine, Ricotta Salata	Red Pepper Coulis
*Chilled Japanese Spiced Calamari Salad
*Smoked Eel on Wakame Seaweed Salad	Coconut Curry Mussels 14
*Brie on Crostini	Basmati Rice with Spinach
Red Grapes, Pistachio Nuts,
Passion Fruit-Champagne Gelee	Grilled Shrimp 18
*Local Heirloom Tomato Bruschetta	Sundried Tomato Polenta Cake
Aged Black Garlic-Basil Pesto	Bacon Corn Chowder
*Edamame Soy Beans Dusted with Sea Salt
*Potato-Leek Tart	Duck Confit Risotto 15
*Hummus with Lemon, Sundried Tomato,	Black Garlic, Sundried Tomatoes, Scallions
Pine Nuts, Warm Pita	Grated Aged Goat Cheese
*Edamame Dusted with Sea Salt
*Chilled Spicy Pork in Asian Bean Curd Pockets	Duck Breast Quesadilla 15
*Chicken Liver Pate, Capers,	Black Beans, Tomato, Spinach,
Red Onion, Crostini	Pepper Jack Cheese
*Duck Pot Stickers	Pico de Gallo, Guacamole
Sweet Chile Mae Ploy Sauce
	Pulled BBQ’s Pork Sandwich 14
Appetizers	On a Kaiser Roll with
	Cole Slaw
Tempura Calamari 11	French Fries
Lemon Remoulade
	Grilled Pork Tenderloin 15
“Q” Brushed Danish Baby Back Ribs 10	Mashed Sweet Potatoes
Cole Slaw	Sauteed Haricot Vert
	Cherry Port Sauce
White Bean and Ham Soup 8
	Beef Stroganoff 13
Bar Chips 5	On Pappardella
Just Crisped and Tossed with Pepper and Salt
	Aujourd’hui “Le Royale” Burger 14
Roasted Eggplant Cheese Cake 11	8 Oz. Black Angus Beef
Basil and Tomato Chiffonade	Texas Toast
Garlic-Pine Nut Crust	Stuffed with Caramelized Onions
Roasted Garlic Cream	And Roasted Peppers
	Cheddar Cheese
Locally Grown Baby Lettuces 13	French Fries
Chopped Local Heirloom Tomato,
Broken Bacon	Black and Blue Pepper Crusted
Creamy Herb and Black Garlic Dressing	Terres Major Salad 19
Dusted with Cracked Pepper and	Grilled Onion, Roasted Tomato,
Black Truffle Sea Salt	Toasted Walnuts
	Blue Cheese Dressing
Garlic Bread 3.50 Caesar Salad 9	CJ’s Lettuce

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

Sally, Cam and Jim Having a Good Time in the Kitchen Tonight

TAPAS	ENTREES
6 Each or Three for 14
	Bluefin Tuna, Seared to Rare 32
	Udon Noodles, Baby Bok Choy,
*Chilled Spicy Pork in Asian Bean Curd Pockets	Sweet Soy Chile Glaze
*Potato Leek Tart	Miso Broth
*Escargot Simmered with Sundried Tomatoes,
Garlic, Tomatoes and Brie	Salmon “Salad” 23
*Pesto Tomato Orzo with Sliced Tomato Roasted	BBZ Glazed Roasted Salmon
Chicken Breast	Red Pepper Polenta & Roasted Potato Salad
*Mediterranean Shrimp Pasta Salad	Green Beans, Tomato, Bleu Cheese & Basil
*Iberian White Anchovy Crostini
Caesar Dressed Romaine, Ricotta Salata	Grilled Swordfish 28
*Chilled Japanese Spiced Calamari Salad	Mushroom Spinach R isotto
*Smoked Eel on Wakame Seaweed Salad	Lemon-Thyme Butter Sauce
*White Tuna, Green Tea Soba Noodle,
Tofu Salad	Blackened Salmon 21
Kirobushi Soy, Vanilla Sea Salt	Spaghetti
*Bruschetta with Balsamic Roasted	Sauteed Vegetables
Cherry Tomatoes	Roasted Garlic Cream Sauce
Black Garlic-Basil Pesto
*Edamame Soy Beans Dusted with Sea Salt	Shrimp, Mussels, Spicy Italian Sausage and
*English Stilton on Crostini	Littleneck Clams 24
Sliced Pears, Walnuts	House Marinara
Passion Fruit-Champagne Gelee	Grated Parmesan
*Hummus with Lemon, Sundried Tomato,	Ladled atop Spaghetti
Pine Nuts, Warm Pita
*Chicken Liver Pate, Capers,	Locally Caught Yellowtail Snapper 28
Red Onion, Crostini	Sauteed with a Maple Orange Gastrique
*Duck Pot Stickers	Butternut Squash Puree
Sweet Chile Mae Ploy Sauce	Sauteed Haricot Vert

Appetizers	Sliced Roasted Leg of Lamb off the Bone 16
	Roasted Beets with Crumbled Feta
Seared Scallops 11	Eggplant Puree
Thai Spiced Cucumber & Zucchinni	Red Wine Jus
Fresh Cilantro
	Aujourd’hui “Le Royale” Burger 16
Steamed Mussels 9	8 Oz. Black Angus Beef
Curry Broth	Topped with BBQ’d Pulled Pork,
Spinach	Monterrey Pepper Jack Cheese
	French Fries
Italian Arancini 11
Filled with Proscitto, Olives and Provolone	1/2 Rack of Lamb 30
Crispy Fried	Grilled and Served with Toasted Couscous
Served atop Red Pepper Coulis	Roasted Ratatouille
	Balsamic Reduction Sauce
White Bean and Ham Soup 8
	Bone Out Double Cut Pork Chop 25
Roasted Eggplant Cheese Cake 11	Soy Glazed and Served with Braised Bok Choy
Basil and Tomato Chiffonade	Slivered Apple-Celery Root Puree
Garlic-Pine Nut Crust	Brown Sugar Soy Drizzle
Roasted Garlic Cream
	Slow Oven Braised Veal Osso Buco 33
Locally Grown Rainbow Baby Lettuce 13	Bourbon & Orange Basil Sauce
Local Heirloom Tomato and	Garlic Mashed Potatoes
Fresh Mozzarella Stack
White Ginger Syrup Drizzle	Grilled Black Angus Filet Mignon 34
Bamboo Leaf Salt Dusting	Roasted New Potatoes
	Sauteed Spinach and Tomato
Garlic Bread 3.50 Caesar Salad 9	Black Garlic Hollandaisse

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

Lunch for a Pretty Day in Paradise

	ENTREES

	Cornmeal Crusted Barramundi 18
	Black Beans and Rice
TAPAS	Sauteed Haricot Vert
6 Each or Three for 14	Spicy Remoulade

*Mediterranean Shrimp Pasta Salad	Grilled Mahi 18
*Iberian White Anchovy Crostini	Bacon Grit Cake
Caesar Dressed Romaine, Ricotta Salata	Bacon Corn Chowder
*Chilled Japanese Spiced Calamari Salad
*Smoked Eel on Wakame Seaweed Salad	Blackened Salmon 21
*White Tuna, Green Tea Soba Noodle,	Spaghetti
Tofu Salad	Sauteed Vegetables
Kirobushi Soy, Vanilla Sea Salt	Roasted Garlic Cream Sauce
*Bruschetta with Balsamic Roasted
Cherry Tomatoes	Shrimp, Mussels, Spicy Italian Sausage 18
Black Garlic-Basil Pesto	On Sundried Tomato Polenta
*Edamame Soy Beans Dusted with Sea Salt	Marinara
*English Stilton on Crostini	Grated Parmesan
Sliced Pears, Walnuts
Blackberry-Red Wine Gelee	Fried Pork Tenderloin Sandwich 14
*Hummus with Lemon, Sundried Tomato,	House Pickled Red Onion and Cucumber
Pine Nuts, Warm Pita	Dijon Mustard Aioli
*Chicken Liver Pate, Capers,	French Fries
Red Onion, Crostini
*Duck Pot Stickers	Danish Baby Back Ribs 18
Citrus-Honey Drizzle	Red Potato Salad with Basil and Blue Cheese
	Pineapple-Bourbon Grilling Glaze
Appetizers
	Sliced Roasted Leg of Lamb off the Bone 16
Seared Scallops 11	Red Bell Pepper Studded Polenta
Zucchini, Cucumber, Cilantro Salad	Sauteed Vegetable
	au Jus
Steamed Mussels 9
Curry Broth	Mushroom and Spinach Stuffed
Bok Choy	Chicken Breast 15
	Mashed Potatoes
White Bean and Ham Soup 8	Haricot Vert
	Chicken Veloute
Roasted Eggplant Cheese Cake 11
Basil and Tomato Chiffonade	Turkey Caesar Wrap 13
Garlic-Pine Nut Crust	Brie, Tomatoes
Roasted Garlic Cream	Cole Slaw

Rainbow Baby Lettuce 13	Aujourd’hui “Le Royale” Burger 16
Local Heirloom Tomato and	8 Oz. Black Angus Beef
Fresh Mozzarella Stack	Topped with BBQ’d Pulled Pork,
White Ginger Syrup Drizzle	Monterrey Pepper Jack Cheese
Bamboo Leaf Salt Dusting	French Fries

Garlic Bread 3.50 Caesar Salad 9	Grilled Terres Major 19
	Roasted New Potatoes
	Sauteed Spinach and Tomato
	Balsamic Reduction

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

Dinner Menu for a Wednesday Night, St. Thomas

	ENTREES

	Grilled Blue Fin Tuna 33
TAPAS	Steamed Rice
6 Each or Three for 14	Haricot Vert, Carrots
	Coconut Curry Broth
*Mediterranean Shrimp Pasta Salad
*Iberian White Anchovy Crostini	Pan Seared Yellowtail Snapper 25
Caesar Dressed Romaine, Ricotta Salata	Celery Root and Spinach Risotto
*Smoked Salmon, Cucumber-Melon Relish	White Wine Butter Sauce with Capers
*Smoked Eel on Wakame Seaweed Salad
*White Tuna on Steamed Bok Choy	Roasted Salmon 23
Kiroboshi Soy Sauce	Roasted New Potatoes with Greens, Grilled
Mabaroshi Sea Salt	Red Onion, Macadamia Nuts
*Chilled Japanese Spiced Calamari Salad	Grapes and Bing Cherries
*Edamame Soy Beans Dusted with Sea Salt	Savory Macadamia-Frangelico Sauce
*Hummus with Lemon, Sundried Tomato,
Pine Nuts, Warm Pita	Pan Seared Scallops 28
*English Stilton on Crostini	Bacon Grit Cake
Sliced Pears, Walnuts	Parsnip Puree, Sauteed Spinach
Blackberry-Red Wine Gelee	Maple Gastrique
*Chicken Liver Pate, Capers,
Red Onion, Crostini	Shrimp, Clams, Mussels, Chorizo Sausage 27
*Sliced Turkey, Cucumber,	Over Spaghetti Tossed with Sauteed Onion and
Aged Black Garlic Aioli Sliders	Bell Pepper
*Duck Pot Stickers	Saffron Cream Sauce
Citrus-Honey Drizzle	Grated Aged Goat Cheese

Appetizers	Grilled 1/2 Rack of Lamb 30
	Sundried Tomato Polenta
Prosciutto, Olive, Provolone Arancini 11	Sauteed Asparagus
Roasted Pepper Coulis	Port Cherry Sauce

Seared Duck Breast 12	Braised Lamb Shank 32
Crisped Apple Wood Bacon,	Kalamata Olive-Feta Bread Pudding
Sauteed Apples and Pears	Asparagus
Sage Brown Butter	Tuscan Red Wine Braise with
	Sausage, Tomato, White Beans
Buttermilk Fried Quail 10
Tomato, Spicy Italian Sausage Stuffing	Aujourd’hui “Le Royale” Burger 16
Country Gravy, Orange-Cranberry Sauce	8 Oz. Black Angus Beef
	Kaiser Roll
Simmered Escargot 11	Local Heirloom Tomatoes
On Linguini with Brie, Spinach, Roasted Garlic,	Tomato Jam, Black Garlic Aioli
Mushrooms, Sundried and Fresh Tomatoes	French Fries
	Cole Slaw
Black Bean Soup 8
	Grilled Rib Eye 27
Roasted Eggplant Cheese Cake 11	Mashed Potatoes
Basil and Tomato Chiffonade	Fried Onion Straws
Garlic-Pine Nut Crust	Creamed Spinach
Roasted Garlic Cream	Whipped Horseradish Cream

Local Green Leaf Salad Heirloom Tomato 13	Grilled 8 Oz. Filet Mignon 30
Feta, Pine Nuts,	Roasted Potatoes
Artichoke Hearts, Red Onion,	Sauteed Asparagus
Kalamata Olives	Caramelized Onions and Mushrooms
Lemon-Rosemary Balsamic Vinaigrette	Red Wine Jus

Garlic Bread 3.50 Caesar Salad 9	Orange-Basil Braised Osso Buco 33
	Topped with Foie Gras-Vanilla Bean Butter
	Truffle Oil Spiked Mashed Potatoes
	Raspberry Demi Glaze

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January 20, 2010 · Filed under Back To Craig and Sally's

Wednesday, Take 681, It’s a Wrap, Almost

	ENTREES
TAPAS
6 Each or Three for 14	Grilled Salmon 21
	Steamed Rice
*Mediterranean Shrimp Pasta Salad	Bok Choy, Carrots
*Iberian White Anchovy Crostini	Coconut Curry Broth
Caesar Dressed Romaine, Ricotta Salata
*Smoked Salmon, Cucumber-Melon Relish	Beer Battered Barramundi 18
*Smoked Eel on Wakame Seaweed Salad	Red Pepper and Gruyere Polenta
*White Tuna on Steamed Bok Choy	Cole Slaw
Kiroboshi Soy Sauce	Roasted Pepper Tartar Sauce
Mabaroshi Sea Salt
*Edamame Soy Beans Dusted with Sea Salt	Grilled Mahi 18
*Hummus with Lemon and Artichoke	Black Beans and Rice
Warm Pita	Roasted Salsa
*English Stilton on Crostini
Sliced Pears, Walnuts	Pan Seared Scallops 19
Blackberry-Red Wine Gelee	Bacon Grit Cake
*Sliced Turkey, Cucumber,	Parsnip Puree
Aged Black Garlic Aioli Slider	Maple Gastrique
*Duck Pot Stickers
Citrus-Honey Drizzle	Shrimp and Chorizo Sausage 18
	Over Spaghetti Tossed with Sauteed Onion and
Appetizers	Bell Pepper
	Saffron Cream Sauce
Baked Oysters 12	Grated Aged Goat Cheese
Bacon, Brie, Opal Basil,
Artichoke Hearts, Leeks	Virginia Country Ham Wrap 14
	With Applewood Bacon, Cheddar, Grilled
Fried Soft Shell Crab 14	Onion, French Fries
Crab Salad Stuffed	Iceberg lettuce, Cucumber, Red Onion
Soy-Passion Fruit Butter	Dressed with a Creamy Herb Dressing
	Honey-Dijon Mustard Dipping Sauce
Buttermilk Fried Quail 10
Tomato, Spicy Italian Sausage Stuffing	Buffalo Chicken Sandwich 13
Country Gravy, Orange-Cranberry Sauce	Blue Cheese Slaw
	French Fries
Simmered Escargot 11
On Linguini with Roasted Garlic, Sundried and	Chicken Fajita 15
Fresh Tomatoes	Peppers, Onion, Lime
	Corn Tortilla
Black Bean Soup 9	Guacamole, Sour Cream
	Red Beans and Rice
Roasted Eggplant Cheese Cake 11	Watermelon-Kiwi
Basil and Tomato Chiffonade
Garlic-Pine Nut Crust	Aujourd’hui “Le Royale” Burger 16
Roasted Garlic Cream	8 Oz. Black Angus Beef
	Texas Toast
Local Green Leaf Salad Heirloom Tomato 13	Slow Roasted Onion, Fennel, Garlic, Shallot
Feta, Pine Nuts,	Tomato Jam, Black Garlic Aioli
Artichoke Hearts, Red Onion,	French Fries
Kalamata Olives	Cole Slaw
Lemon-Rosemary Balsamic Vinaigrette
	Grilled Terres Major 19
Garlic Bread 3.50 Caesar Salad 9	Mashed Potatoes
	Sauteed Vegetables
	Cherry Port Sauce

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January 20, 2010 · Filed under Back To Craig and Sally's

Craig and Sally’s

A Passionate Menu That Changes Daily

Archive for January, 2010

Dinner Menu for Yet Another to Bid a Farewell To

Fresh Uni Tonight

Great Menu For a “Wolf Moon” Evening

Another Beautiful Lunch in America’s Paradise

Untitled

Yes, A New Menu For Tonight, St. Thomas

Good Morning St. Thomas, It’s Lunch Time

Stunning Caribbean Day to Lead One into Dinner

Good Evening One and All, Dinner is Served

So Many Choices, Such Great Tastes

Lunch for Friday, Pre-Weekend Warm Up

Sally, Cam and Jim Having a Good Time in the Kitchen Tonight

Lunch for a Pretty Day in Paradise

Dinner Menu for a Wednesday Night, St. Thomas

Wednesday, Take 681, It’s a Wrap, Almost

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