A Message From Our Chefs, It’s in Code

	ENTREES

	Pan Fried Cashew and Parmesan Crusted
TAPAS	Striped Bass Fillet 29
6 Each or Three for 14	Artichoke Heart, Sautedd Mushroom,
	Goat Cheese Studded Wild Rice Pilaf
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Blackened Tomato-Roasted Garlic Cream
*Fresh Salmon Mousse on Sliced Cucumber
Dill-Pine Nut Pesto	Roasted Cod 27
*Chilled Japanese Spiced Calamari Salad	Roasted Potaotes and Tomatoes
*Warmed NZ Mussels with	Sauteed Asparagus
Dill Laced Cream Cheese	Hollandaise
*Krab and Soy Bean Stuffed
Tofu Pockets	Grilled Salmon 23
*Sliced Raw Tuna, Green Tea Noodles,	Jasmine Rice
Mango-Pineapple Salsa	Baby Bok Choy, Napa Cabbage, Carrots,
*Grilled Calamari, Potato and Chorizo Sausage	Pineapple in a
Salad in a Saffron Aioli	Dashi Broth with Kim Chee
*Mushroom and Pork Pate, Crostini, Coarse
Grain Mustard	Sauteed Jumbo Gulf Shrimp 26
*Chicken Pot Stickers and Peanut Curry	With Proscuitto and Pancetta
*Fried Chicken Livers and	Tomato-Basil Polenta
4 Pepper Compound Butter	Meyer Lemon Relish, Pesto Topped
*Beef and Mushroom Spring Roll,
Sweet Ginger Sauce	Pommodori Secchi 16
*BBQ’d Beef and Cheddar Sliders	Sundried Tomatoes, Kalamata Olives,
*Brie, Cranberry-Orange Relish,	Red Onion, Garlic, Touch of Red Pepper Flakes,
Toasted Almonds, Crostini	Basil and Proscuitto Sauteed in EVOO
*Edamame Soy Beans Dusted with	Tossed with Linguini and Parmesan
Alder Wood Smoked Sea Salt
*Roasted Garlic Hummus with Grilled Pita	Roasted Double Cut Bone In
*Warm Artichoke and Spinach Tart	Crown Roast Pork Chop 28
	Roasted Fingerling Potatoes
Appetizers	Sauteed Broccoli
	Topped with Caramelized Onion and Asian Pear
Sauteed Crab Cake 13
Greens	Wild Mushroom Dusted
Meyer Lemon Vinaigrette	Grilled 1/2 Rack of Lamb 32
	Grilled Leek Risotto with
Fried Soft Shell Crab 12	Ricotta, Thyme, Scallions,
Black Bean and Corn Succotash	White Truffle Oil
Roasted Pepper Cream Sauce
	Aujourd’hui “Le Royale” Burger 15
Beer Steamed Mussels 10	8 Oz. Black Angus Beef
Herbed French Fries, Parmesan	Bacon, Cheddar Cheese,
	Melted Leeks, Roasted Tomato Jam
Seared Duck Breast 12	French Fries
Roasted Pear and Brie Crostini
Port Reduction	Herb Crusted Prime Rib 27
	Topped with Fried Leeks and Sante Fe
Roasted Eggplant Cheese Cake 12	Chili Smoked Olive Oil
Basil Tomato Chiffonade	BBQ Baked Beans
Garlic-Pine Nut Crust	Sauteed Green Beans
Roasted Garlic Cream Sauce
	Red Wine Braised Beef Short Ribs 32
Caesar Salad 10 Garlic Bread 4	Roasted Mushroom Risotto
	Braising Reduction
Melon Salad 11
Local Greens,	Tuscan “Sizzling” 8 Oz. Filet Mignon 33
Toasted Coconut and Pine Nuts	Topped with Smoked Mozzarella and
Toasted Cumin Dressing	EVOO Sauteed Cherry Peppers, Garlic, Red
	Onion, Capers, Black and Green Olives
	Roasted Fingerling Potatoes

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

Tonight’s Thoughts on Food as Expressed By Our Chefs

	ENTREES

	Sauteed Haddock 27
	Roasted New Potatoes
	Haricot Vert and Portobello Mushroom
TAPAS	Clam and Thyme Cream Sauce
6 Each or Three for 14
	Grilled Salmon 23
*Swordfish Cakes, Lemon Remoulade	Wild Rice
*Fresh Salmon Mousse on Sliced Cucumber	Celery Root Puree
Dill-Pine Nut Pesto	Lemon Butter Sauteed Haricot Vert
*Chilled Japanese Spiced Calamari Salad	Smoked Salmon Hollandaise
*Warmed NZ Mussels with
Dill Laced Cream Cheese	Manzano Rosata Pepper Dusted
*Krab and Soy Bean Stuffed	Gulf Shrimp 26
Tofu Pockets	Sauteed in Cilantro-Lime Butter with Scallions
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Black Beans and Brown Rice
*Sliced Raw Tuna, Green Tea Noodles,	Red Onion-Tomato Pico de Gallo
Mango-Pineapple Salsa
*Grilled Calamari, Potato and Chorizo Sausage	Pan Seared and Roasted Duck Breast 24
Salad in a Saffron Aioli	Red Potato Confit
*Mushroom and Pork Pate, Crostini, Coarse	Sauteed Spinach with Picked Duck
Grain Mustard	Warm Duck Vinaigrette
*Chicken Pot Stickers and Peanut Curry
*Fried Chicken Livers and	Penne Arrabiatta 16
4 Pepper Compound Butter	Sauteed Spicy Italian Sausage, Black Olives,
*BBQ’d Brisket and Cheddar Sliders	Mushrooms, Spinach, Artichoke Hearts,
*Brie, Guava Paste, Toasted Almonds,	Garlic, Onion
Crostini	Touched with Marinara and Parmesan
*Edamame Soy Beans Dusted with
Alder Wood Smoked Sea Salt	Pork Tenderloin Scaloppini 20
*Roasted Garlic Hummus with Grilled Pita	Linguini
	Roasted Roma Tomatoes
Appetizers	Grilled Zucchini
	Mushroom Marsala Sauce
Coriander Dusted Sea Scallops 13
Roasted Corn-Black Bean Salsa	Grilled 1/2 Rack of Lamb 32
	Mashed Potatoes
Bacon and Artichoke Stuffed Clams 13	Cranberry-Orange Relish
Garlic Breadcrumbs & Grana Padano Cheese	Grilled Garlic Ciabatta Bread with Toasted
	Pecans and Drunken Goat Cheese
Beer Battered Soft Shell Crab 12	Arugula Tossed in a Truffle Scented
Spicy Crayfish Sauce	Apple-Date Vinaigrette

*Rosemary Rubbed Lamb 10	Aujourd’hui “Le Royale” Burger 14
Sundried Tomato Spiked Couscous	8 Oz. Black Angus Beef
Sauteed Spinach	Hot Italian Cappicola and Melted Mozzarella
	Roasted Red Peppers
Roasted Eggplant Cheese Cake 12	French Fries
Basil Tomato Chiffonade
Garlic-Pine Nut Crust	Herb Crusted Prime Rib 27
Roasted Garlic Cream Sauce	Horseradish Whipped Potatoes
	Asparagus
Caesar Salad 10 Garlic Bread 4	Bearnaise

Locally Grown Lettuces 13	Red Wine Braised Beef Short Ribs 32
Drunken Goat Cheese, Sugared Pecans,	Drunken Goat Cheese Polenta
Local Tomatoes	Asparagus
Pineapple-Citrus Dressing	Sauteed Mushrooms

	“Q” Brushed and Grilled 8 Oz. Filet Mignon 33
	Warm Apple Wood Bacon Potato Salad
	Roasted Tomatoes
	Sauteed Spinach

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

You’re Not Snowed In, So Come On Down For Dinner and Fun


TAPAS
6 Each or Three for 14
	ENTREES
*Swordfish Cakes, Lemon Remoulade
*Fresh Salmon Mousse on Sliced Cucumber
Dill-Pine Nut Pesto	Grilled Swordfish 27
*Chilled Japanese Spiced Calamari Salad	Roasted Vegetable Ratatouille
*Warmed NZ Mussels with	Toasted Couscous
Crab Laced Cream Cheese	Lemon-Thyme Beurre Blanc
*Krab and Soy Bean Stuffed
Tofu Pockets	Sauteed Striped Bass 28
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Warm Black Bean and Sweet Corn Succotash
*Hawaiian Ahi Tuna Poke	Coriander Emulsion
Pineapple, Soy, Sesame & Red Chile
*Grilled Calamari, Potato and Chorizo Sausage	Oven Roasted Haddock 27
Salad in a Saffron Aioli	Green Lentil du Pay & Roasted Tomatoes
*Mushroom and Pork Pate, Crostini, Coarse	Celery Root Puree
Grain Mustard	Fresh Meyer Lemon Gastric
*Chicken Pot Stickers and Peanut Curry
*Fried Chicken Livers and	Pan Seared Salmon Fillet 23
Chipotle Aioli	Caramelized Fennel
*Smoked Mozzarella, Basil, Sundried and	Roasted Fingerling Potatoes
Grape Tomato Salad	Crimini Mushrooms
Dressed with Balsamic
*Edamame Soy Beans Dusted with	Aujourd’hui “Le Royale” Burger 14
Alder Wood Smoked Sea Salt	8 Oz. Black Angus Beef
*Roasted Pepper Hummus with Grilled Pita	Hot Italian Cappicola and Melted Mozzarella
*Irish Cashel Blue Cheese, Fresh Mango,	Roasted Red Peppers
Mango Chutney, Almonds, Crostini	French Fries
*Italian Sausage, Sauteed Pepper Sliders
	Pan Seared and Roasted Duck Breast 24
Appetizers	Sliced atop Duck & Fingerling Potato Confit
	Grilled Asparagus Spears
Bacon and Artichoke Stuffed Clams 13	Duck Fat Vinaigrette
Garlic Breadcrumbs & Grana Padano Cheese	Sauteed Mushrooms

Crayfish Etouffee 12	Grilled Double Cut Crown Roast Pork Chop 26
White Rice	Cheesy Grit Cake
Andouille Sausage	Sauteed Broccoli
Scallions	Maple-Vanilla Gastrique

Garlic-Herb Sauteed Jumbo Gulf Shrimp 11	1/2 Rack of Lamb 30
Roasted Tomato Coulis	Potato Gnocchi and Sauteed Mushrooms
	Sauteed Asparagus Spears
Red Wine Braised Beef Short Ribs 18	Black Garlic Pan Sauce
Drunken Goat Cheese Polenta
	Grilled Black Angus New York Strip 31
Roasted Eggplant Cheese Cake 12	Roasted Fingerling Potatoes
Basil Tomato Chiffonade	Roasted Tomatoes and Sauteed Spinach
Garlic-Pine Nut Crust
	Seared Filet Mignon 33
Caesar Salad 10 Garlic Bread 4	Topped with Irish Bleu Cheese
	Oven Roasted Red Potatoes
Locally Grown Lettuce Salad 13	Wilted Spinach
Mandarin Oranges	Rich Port Reduction
Shaved Drunken Goat Cheese
Ginger & Mint Dressing

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

Another Wonderful Day in the Neighborhood

TAPAS
6 Each or Three for 14

*Swordfish Cakes, Lemon Remoulade	ENTREES
*Fresh Salmon Mousse on Sliced Cucumber
Dill-Pine Nut Pesto	Grilled Salmon 21
*Chilled Japanese Spiced Calamari Salad	Black Bean and Corn Succotash
*Warmed NZ Mussels with	Cilantro Lime Vinaigrette
Crab Laced Cream Cheese	Coriander Emulsion
*Krab and Soy Bean Stuffed
Tofu Pockets	Roasted Mahi 18
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Basmati Rice
*Hawaiian Ahi Tuna Poke	Broccoli, Snow Pea, Carrot Stir Fry
Pineapple, Soy, Sesame & Red Chile	Spicy Rice Wine Vinaigrette
*Grilled Calamari, Potato and Chorizo Sausage
Salad in a Saffron Aioli	Jerked Tilapia 17
*Mushroom and Pork Pate, Crostini, Coarse	Black Beans and Rice
Grain Mustard	Pineapple-Mango Salsa
*Chicken Pot Stickers and Peanut Curry
*Fried Chicken Livers and	Fried Chicken Leg and Thigh 13
Chipotle Aioli	Mashed Potatoes
*Smoked Mozzarella, Basil, Sundried and	Corn on the Cob
Grape Tomato Salad	Cream Gravy
Dressed with Balsamic
*Edamame Soy Beans Dusted with	Grilled Chicken Breast 17
Alder Wood Smoked Sea Salt	Atop Linguini Carbonera with Prosciutto,
*Roasted Pepper Hummus with Grilled Pita	Asparagus, Mushrooms
*Irish Cashel Blue Cheese, Fresh Mango,
Mango Chutney, Almonds, Crostini	Grilled Single Cut Crown Roast Pork Chop 16
*Italian Sausage, Sauteed Pepper Sliders	Cheesy Grit Cake
	Sauteed Broccoli
Appetizers	Maple-Vanilla Gastrique

Steamed Prince Edward Island Mussels	Pulled Braised Lamb 17
and Calamari 12	On Penne in a
Spicy Marinara	Creamy Mushroom Sauce
Roasted Garlic Oil Drizzle
	Hot Pisano Hoagie 13
Simmered Escargot 11	Spicy Capicola, Mortadella, Mozzarella,
In Garlic-Herb Butter	Roasted Tomato, Romaine,
Topped with Parmesan Bread Crumbs	Red Wine Vinaigrette
	French Fries
Crisped Zucchini Fritters 9
Blistered Tomatoes, Basil Aioli	Aujourd’hui “Le Royale” Burger 14
	8 Oz. Black Angus Beef
Roasted Turkey and Caesar Pita 8	Bacon, Pepper Jack Cheese,
	Roasted Pepper
Roasted Eggplant Cheese Cake 12	French Fries
Basil Tomato Chiffonade
Garlic-Pine Nut Crust	Braised Brisket Sandwich 14
	Onion Rings, Pepper Jack Cheese
Caesar Salad 10 Garlic Bread 4	Baked Beans

Local Lettuce Salad 11	Grilled Flank Steak 19
With 3 Shrimp 18	Brown Rice
With 5 Shrimp 25	Sauteed Peppers and Onions
Broken Bacon, Local Tomatoes	Soy-Caramel Sauce
Vegetables
Tarragon Dressing

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

Bon Soiree, Bona Sera, Bona Fide and Good Evening

TAPAS
6 Each or Three for 14
	ENTREES
*Fresh Salmon Mousse on Sliced Cucumber
Dill-Pine Nut Pesto	Grilled Swordfish 28
*Chilled Japanese Spiced Calamari Salad	Potato Puree
*Warmed NZ Mussels with	Sauteed Asparagus
Crab Laced Cream Cheese	Meyer Lemon Hollandaise
*Tofu Pocket Filled with Krab, Soy Beans &
Tofu	Striped Bass Fillet 27
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Sauteed with a Celery Root and
*Hawaiian Ahi Tuna Poke	Caramelized Fennel Risotto
Pineapple, Soy, Sesame & Red Chile	Fresh Meyer Lemon Gastric
*Grilled Calamari, Potato and Chorizo Sausage
Salad in a Saffron Aioli	Sesame Crusted Tilefish 25
*Mushroom and Pork Pate, Crostini, Coarse	Brown Rice
Grain Mustard	Carrot-Bok Choy-Snow Pea Stir Fry
*Chicken Pot Stickers with Sweet Chile Sauce	Rice Wine Vinaigrette
*Fried Chicken Livers and
Chipotle Aioli	Grilled Salmon 21
*Smoked Mozzarella, Basil, Sundried and	Toasted Couscous
Grape Tomato Salad	With Artichoke Hearts and Kalamata Olives
Dressed with Balsamic	Basil Pesto
*Edamame Soy Beans Dusted with
Alder Wood Smoked Sea Salt	Crispy Duck Leg Confit 23
*Roasted Garlic Hummus with Grilled Pita	Roasted Sweet Potatoes
*Irish Cashel Blue Cheese, Fresh Mango,	Broccoli
Mango Chutney, Almonds, Crostini	Cremini Mushroom Pan Sauce

Appetizers	Grilled Double Cut Pork Chop 26
	Sauteed Mushroom Spaetzle
Steamed Prince Edward Island Mussels	With Arugula
and Grilled Shrimp 14	Apple Date Compote
Dijon Tarragon Broth and Artichoke Hearts
	Grilled 1/2 Rack of Lamb 30
Tempura Fried Scallops 13	Green Lentil du Pay
Broccoli-Carrot Stir Fry	Butternut Squash Puree
Ginger Spiked Soy Sauce	Rich Port Demi

Louisiana Crayfish Etouffe 10	Aujourd’hui “Le Royale” Burger 17
White Rice & Scallions	8 Oz. Black Angus Beef
	Braised Lamb Shank Meat, Feta Cheese,
Beer Batter Fried Soft Shell Crab 13	Kalamata Olives, Sundried Tomatoes,
Sauteed Local Okra	Mayonnaise
Andouille Sausage	French Fries

Roasted Eggplant Cheese Cake 12	Grilled Black Angus New York Strip 31
Basil Tomato Chiffonade	Potato Puree
Garlic-Pine Nut Crust	Sauteed Asparagus
	Bleu Cheese Crema
Caesar Salad 10 Garlic Bread 4
	Wild Mushroom Dusted Filet Mignon 33
Local Arugula and Radicchio Salad 13	Whipped Potatoes
Fresh and Sundried Pineapple,	Asparagus
Bell Peppers, Red Onion,	Mushroom and Peppercorn Cream Sauce
Shaved Fennel
Green Goddess Dressing

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

Good Morning St. Thomas, Lunch Menu du Jour

TAPAS
6 Each or Three for 14
	ENTREES
*Fresh Salmon Mousse on Sliced Cucumber
Dill-Pine Nut Pesto	Grilled Salmon 21
*Chilled Japanese Spiced Calamari Salad	Toasted Couscous
*Warmed NZ Mussels with	With Artichoke Hearts and Kalamata Olives
Crab Laced Cream Cheese	Pesto
*Tofu Pocket Filled with Krab, Soy Bean,
Tofu	Roasted Mahi 18
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Brown Rice
*Hawaiian Ahi Tuna Poke	Fried Plantains
Sesame Oil, Red Chiles & Pineapple	Mango Pico de Gallo
*Grilled Calamari, Potato and Chorizo Sausage
Salad in a Saffron Aioli	Blackened Tilapia 17
*Chicken and Pork Pate, Crostini, Coarse	Cheesy Grits
Grain Mustard	Stewed Okra
*Chicken Pot Stickers with Sweet Chile Sauce
*Fried Chicken Livers and	Fresh Roasted Turkey Wrap 13
Chipotle Aioli	Bacon, Romaine, Chipotle Mayo
*Smoked Mozzarella, Basil, Sundried and	French Fries
Grape Tomato Salad
Dressed with Balsamic	Roasted Stuffed Chicken Breast 16
*Edamame Soy Beans Dusted with	Spinach, Smoked Mozzarella
Alder Wood Smoked Sea Salt	Green Lentil Bed
*Roasted Garlic Hummus with Crostini	Roasted Tomatoes
*Irish Cashel Blue Cheese, Fresh Mango,	Tarragon Cream Sauce
Mango Chutney, Almonds, Crostini
	Sauteed Duck Breast 23
Appetizers	Roasted Sweet Potatoes
	Broccoli
Tempura Scallops 13	Mushroom Pan Sauce
Bok Choy, Ginger, Soy
	Roasted Pork Tenderloin 16
Coconut Fried Shrimp 12	Sauteed Spaetzle
Green Curry Coconut Broth	Asparagus
Sesame Oil	Whole Grain Mustard Pan Sauce

Simmered Escargot 11	Beef Tip Pappardella 15
Garlic, Herbs, Tomatoes	Mushrooms, Caramelized Onion,
Over Angel Hair	Scallions
	Marsala Cream Sauce
Roasted Eggplant Cheese Cake 12
Basil Tomato Chiffonade	Aujourd’hui “Le Royale” Burger 17
Garlic-Pine Nut Crust	8 Oz. Black Angus Beef
Roasted Garlic Cream	Braised Lamb Shank Meat, Feta Cheese,
	Kalamata Olives, Sundried Tomatoes,
Caesar Salad 10 Garlic Bread 4	Mayonnaise
	French Fries
Local Arugula and Radicchio Salad 13
Fresh and Sundried Pineapple,	Grilled Flank Steak Noodle Bowl 19
Bell Peppers, Red Onion,	Mushrooms, Carrots, Bok Choy
Shaved Fennel	Aged Black Garlic-Chili Broth
Green Goddess Dressing

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

Dinner For a Wednesday Night St. Thomas

TAPAS	ENTREES
6 Each or Three for 14
	Grilled Swordfish 28
*Fresh Salmon Mousse on Cucumber Salad	Green French Lentils with Roasted Tomatoes,
Dill-Pinenut Pesto	Artichoke Hearts, Fresh Lemon Juice &
*Smoked Salmon,, Dill, Capers, Sour Cream	Smoked Napa Olive Oil
*Warmed NZ Mussels with
Crab Laced Cream Cheese	Sauteed Tilefish 27
*Tofu Pocket Filled with Krab, Soy Bean,	Brown Rice, Sugar Snap Peas, Broccoli
Tofu	and a Roasted Almond Brown Butter
*Chilled Japanese Spiced Calamari Salad
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Local Frenchtown Yellowtail Snapper 28
*Ahi Tuna Poke	Sauteed with Black Garlic &
Sesame Oil, Red Chiles & Pineapple	Spanish Sherry Vinegar Pan Sauce
*Grilled Calamari, Potato and Chorizo Sausage	Spinach Risotto
Salad in a Saffron Aioli
*Hoisin BBQ’d Pork, Smoked Mozzarella	Grilled Salmon 23
Sliders	Goat Cheese Polenta
*Chicken and Pork Pate, Crostini, Coarse	Roasted Cauliflower
Grain Mustard	Roasted Tomato Vinaigrette
*Chicken Pot Stickers with Sweet Chile Sauce
*Fried Chicken Livers and	Pan Seared Jumbo Sea Scallops 31
Chipotle Aioli	Roasted Butternut Squash
*Garlic Oil Grilled Bruschetta with Bacon, Brie,	Sauteed Haricot Vert
Pecans, Sundried Pineapple and Mango	Vanilla Bean Gastric
Fresh Lemon Remoulade
*Edamame Soy Beans Dusted with	Beer Batter Fried Maryland Soft Shelled
Alder Wood Smoked Sea Salt	Crabs 27
*Roasted Garlic Hummus with Crostini	Crayfish, Andouille Sausage, Locally Grown
*Crispy Panko Bread and Fried Locally Grown	Okra and Rice
Okra Spears	Blackening Spiced Cream Sauce

Appetizers	Pan Roasted Duck Breast 23
	Wild Rice Pilaf
White Wine Steamed PEI Mussels 11	Sauteed Broccoli
Dijon White Wine, Garlic and Butter	Rich Red Wine Pan Sauce
Grilled Tararagon Aioli Toast Points
	Slow Oven Braised Lamb Shank 32
Sauteed Louisiana Gulf Shrimp 13	Sundried Tomato Risotto
Sauteed with Garlic, Basil & Cherry Tomatoes	Sauteed Crimini Mushrooms
Angel Hair	and Fresh Sauteed Spinach

Tender Simmered Escargot 11	Aujourd’hui “Le Royale” Burger 15
Tomato, Herbs, Garlic, Wilted Spinach	8 Oz. Black Angus Beef
Angel Hair	Crowned with Brie. Spinach,
	Sauteed Mushrooms and Onions,
Veal Tongue 13	Dijon Aioli
Slow Simmered with Brandy, Red Wine &	French Fries
Herbs
Pan Sauteed & Sliced with the Rich Red	Pulled Osso Buco 17
Wine Reduction	Atop Pappardella
Tarragon Aioli Toast Points	In a Roasted Tomato Sauce
	Smoked Mozzarella Topped
Roasted Eggplant Cheese Cake 12
Basil Tomato Chiffonade	Grilled Black Angus New York Strip 30
Garlic-Pine Nut Crust	Topped with Melted Manchego Cheese
Roasted Garlic Cream	& Bacon Melted Leeks
	Roasted Potatoes & Sauteed Haricots Vert
Caesar Salad 10 Garlic Bread 4
	Grilled 8 oz. Black Angus Filet Mignon 33
Locally Grown Lettuces 13	Served atop Bleu Cheese Mashed Potatoes
Spinach, Arugula & Raddichio	Sauteed Asparagus Spears
Sliced Granny Smith Apples	Red Wine Mushroom Demi Glaze
Shaved Spanish Manchego Cheese
Honey Dijon Vinaigrette

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

A Beautiful Day to Start Our Week with Lunch

TAPAS
6 Each or Three for 14
	ENTREES
*Smoked Salmon,, Dill, Capers, Sour Cream
*Warmed NZ Mussels with	Grilled Salmon 21
Crab Laced Cream Cheese	Goat Cheese Polenta
*Tofu Pocket Filled with a Krab, Soy Bean,	Roasted Cauliflower
Tofu Olio	Roasted Tomato Vinaigrette
*Chilled Japanese Spiced Calamari Salad
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Roasted Mahi 18
*Serrano Pepper Dusted Shrimp, Salsa Verde,	Mango Glaze
Avocado, Sour Cream , Tortilla Chips	Brown Rice
*Grilled Calamari, Potato and Chorizo Sausage	Fried Plantains
Salad in a Saffron Aioli
*Hoisin BBQ’d Pork, Smoked Mozzarella	Fried Tilapia Wrap 17
Sliders	Guacamole, Pico de Gallo, Lettuce,
*Chicken and Pork Pate, Crostini, Coarse	Coriander-Lime Crema
Grain Mustard	Spanish Rice
*Chicken Pot Stickers with Sweet Chile Sauce
*Fried Chicken Livers and	Grilled Shrimp 19
Chipotle Aioli	On Linguini with Sundried Tomatoes and
*Garlic Oil Grilled Bruschetta with Bacon, Brie,	Artichoke Hearts
Pecans, Sundried Pineapple and Mango	Tossed with Pesto, Smoked Olive Oil
Fresh Lemon Remoulade	Grated Parmesan Topped
*Edamame Soy Beans Dusted with
Alder Wood Smoked Sea Salt	Blackened Chicken Sandwich 14
*Roasted Garlic Hummus, Pita Chips	Blue Cheese and Cole Slaw
*Crispy Panko Bread and Fried Locally Grown	French Fries
Okra Spears
	Curried Grilled Pork Tenderloin 15
Appetizers	Roasted Tomatoes with Green Lentils
	Apple Chutney
Beer Battered Soft Shell Crab 12
Tarragon-Shallot Aioli	Rosemary Roasted Lamb 16
Sauteed Local Okra 11	In a Pita with Kalamata Olives, Romaine, Feta
With Crayfish, Andouille Sausage in a	Cheese. Sundried Tomato Vinaigrette
Cream Sauce Accented with Blackening Spice	French Fries

Simmered Escargot 11	Pulled Osso Buco 17
Tomato, Herbs, Garlic, Spinach	Atop Pappardella
On Angel Hair	In a Roasted Tomato Sauce
	Smoked Mozzarella Topped
Roasted Eggplant Cheese Cake 12
Basil Tomato Chiffonade	Aujourd’hui “Le Royale” Burger 15
Garlic-Pine Nut Crust	8 Oz. Black Angus Beef
Roasted Garlic Cream	Crowned with Brie. Spinach,
	Sauteed Mushrooms and Onions,
Garlic Bread 3.50	Dijon Aioli
	French Fries
Caesar Salad 10
	Grilled Flank Steak 19
Arugula Salad 12	Roasted Fingerling Potatoes
Chiffonade of Radicchio, Sliced Pear,	Haricot Vert
Broken Blue Cheese	Pink Peppercorn Sauce
Herb Vinaigrette

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

Sunday Night Bill of Fare

TAPAS
6 Each or Three for 14	ENTREES

*Smoked Salmon,, Dill, Capers, Sour Cream	Sauteed Yellowtail Snapper 28
*Warmed NZ Mussels with	Risotto with Black Garlic, Mushrooms
Crab Laced Cream Cheese	and Arugula
*White Tuna, Basmati Rice,	Tomato Vinaigrette
Tomato-Sherry Vinaigrette
*Chilled Japanese Spiced Calamari Salad	Roasted Salmon 23
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Goat Cheese Polenta
*Serrano Pepper Dusted Shrimp, Salsa Verde,	Sauteed Haricot Vert
Avocado, Sour Cream , Tortilla Chips	Caper-Dill Sauce
*Chicken Pot Stickers with Sweet Chile Sauce
*Fried Chicken Livers and	Pineapple Glazed Mahi 22
Chipotle Aioli	Coconut Studded Basmati Rice
*Pork and Chicken Liver Pate, Crostini, Coarse	Yellow Squash
Grain Mustard	Black Beans
*Garlic Oil Grilled Bruschetta with Bacon, Brie,
Pecans, Sundried Pineapple and Mango	Grilled Shrimp Gumbo 26
*Crispy Panko Bread and Fried Locally Grown	Crayfish, Andouille Sausage,
Okra Spears	Peppers, Onions, Fried Locally Grown Okra
Fresh Lemon Remoulade
*Edamame Soy Beans Dusted with	Surf and Turf 36
Alder Wood Smoked Sea Salt	Grilled Filet Mignon and Roasted Sea Bass
*Roasted Garlic Hummus, Pita Chips	Fingerling Potato Confit
*Thyme Buttered Radishes, Arugula Pesto,	Sauteed Asparagus
Hawaiian Sea Salt	Red Wine, Mushroom Demi Glaze
*Local Heirloom Tomatoes, Fresh Mozzarella,	Meyer Lemon Hollandaise
Basil, Smoked Sonoma Olive Oil
	Grilled 12 Oz, Black Angus NY Strip 29
Appetizers	Roasted Garlic and Potato Puree
	Sauteed Asparagus
Fried Calamari and Steamed Mussels 12	Pink Peppercorn Sauce
Tossed in Marinara
Drizzled with Roasted Garlic Oil	Herb Crusted Prime Rib 26
	Goat Cheese Spiked Mashed Potatoes
Cornmeal Battered Shrimp 12	Asparagus
Bell Pepper Polenta Cake	Horseradish Cream
Tabasco Aioli
	Aujourd’hui “Le Royale” Burger 17
Braised Veal Tongue 14	8 Oz. Black Angus Beef
Locally Grown Parsley Salad	Crowned with Pulled Braised Veal Shank,
White Truffle Oil Toast	Provolone, Arugula, Red Onion
	French Fries
Beer Braised Pork Spare Ribs 12
Roasted Pepper Potato Salad	Braised Lamb Shank 31
Apple Cider Cole Slaw	Roasted Red Potatoes
	Sundried Tomato, Arugula, White Truffle
Roasted Eggplant Cheese Cake 12	Oil Salad
Basil Tomato Chiffonade	Puree of White Beans
Garlic-Pine Nut Crust
Roasted Garlic Cream	Grilled 1/2 Rack of Lamb 31
	Roasted Tomatoes and Green Lentils
Garlic Bread 3.50	Sauteed Asparagus
	Preserved Lemon and Fig Compote
Caesar Salad 10
	Pan Roasted Duck Breast
Butter Lettuce, Arugula, Endive Salad 12	With Seared Foie Gras 35
Hazelnuts, Grapes,	Roasted New Potatoes
Honeydew, Watermelon	Haricot Vert
Red Onion, Cucumber	Black Pepper Honey
Passion Fruit Vinaigrette

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

Tardy, But Posted, My Apologies

TAPAS	ENTREES
6 Each or Three for 14
	Sauteed Chilean Sea Bass 29
*Cured Salmon,, Dill, Capers, Sour Cream	Roasted Garlic Mashed Potatoes
*Salmon Caviar And New Potatoes	Asparagus
Stuffed with Crab and Cream Cheese	Lobster Butter
*White Tuna, Basmati Rice,
Tomato-Sherry Vinaigrette	Sauteed Local Yellowtail Snapper 28
*Chilled Japanese Spiced Calamari Salad	Polenta Cake
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Butternut Squash Puree
*Warmed NZ Mussels, Scallion Cream Cheese,	Sauteed Spinach
Sesame Oil	Meyer Lemon Gastrique
*Chilled Shrimp on House Made Kim Chee
*Pork and Chicken Liver Pate, Crostini, Coarse	Roasted Corvina 25
Grain Mustard	Shitake Mushroom, Spinach Risotto
*Chicken Pot Stickers with Sweet Chile Sauce	Herb Beurre Blanc
*Fried Chicken Livers and
Chipotle Aioli	Grilled Salmon 21
*Philly Cheese Steak Sliders with	Black Beans and Rice
Peppers and Provolone	Sauteed String Beans
*Edamame Soy Beans Dusted with	Roasted Poblano and Pepper Creams
Alder Wood Smoked Sea Salt
*Roasted Garlic Hummus, Pita Chips	Jerk Dusted Mahi 18
*Sliced Italian Grana Padano Cheese	Coconut Rice
with Honey	Snow Pea, Bok Choy, Carrot Stir Fry
*Assorted Cheese, Fennel, Caramelized	Red Curry Coconut Sauce
Onion Quiche
*Grape Tomatoes, Fresh Mozzarella,	Pan Roasted Chicken Breast 16
EVOO and Balsamic	Wild Rice
	Broccoli, Cauliflower
Appetizers	Mushroom Pan Sauce

Tender Conch Fritters 13	Sliced Rosemary Roasted Lamb 23
Mango-Habenero Pepper Chutney	Roasted New Potatoes
	Haricot Vert
Ancho Chili Dusted Flash Fried Calamari 10	Drizzled with Smoked Olive Oil
Black Bean Puree
Chipotle Aioli	Grilled 1/2 Rack of Lamb 31
	Sauteed Chick Peas with Sundried Tomatoes,
Prince Edward Island Mussels 10	Artichoke Hearts and Feta
Steamed with Garlic, Pequillo Peppers	Lamb Fig Sauce
And Asparagus
	Aujourd’hui “Le Royale” Burger 14
Roasted Eggplant Cheese Cake 12	8 Oz. Black Angus Beef
Basil Tomato Chiffonade	Brie, Corn, Onion,
Garlic-Pine Nut Crust	Sauteed Mushrooms, Dijon Mustard
Roasted Garlic Cream	Cole Slaw and French Fries

White Bean Soup 8	Grilled 8 Oz. Filet Mignon 33
Garnished with White Truffle Oil	Mashed Potatoes
And Parsley	Sauteed Asparagus
	Soy-Caramel Sauce
Garlic Bread 3.50
	Osso Buco Risotto (Off The Bone) 17/33
Caesar Salad 10	Grape Tomatoes, Mushrooms,
	Garlic, Midnight Moon Goat Cheese
CJ’s Locally Grown Butter Lettuce Salad 11
Local Tomatoes, Avocado,	Grilled 16 Oz. Veal Chop 40
Spiced Tortilla Strips, Grated Manchego	Roasted Potatoes
Toasted Cumin Dressing	Haricot Vert with Caramelized Onion and
	Sauteed Mushrooms
	Port Demi Glaze

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February 19, 2010 · Filed under Back To Craig and Sally's

Another Day, Another Lunch, St. Thomas

TAPAS
6 Each or Three for 14

*Cured Salmon,, Dill, Capers, Sour Cream
*Salmon Caviar And New Potatoes
Stuffed with Crab and Cream Cheese
*White Tuna, Basmati Rice,	ENTREES
Tomato-Sherry Vinaigrette
*Chilled Japanese Spiced Calamari Salad	Grilled Salmon 21
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Black Beans and Rice
*Warmed NZ Mussels, Scallion Cream Cheese,	Sauteed String Beans
Sesame Oil	Roasted Poblano and Pepper Creams
*Chilled Shrimp on House Made Kim Chee
*Pork and Chicken Liver Pate, Crostini, Coarse	Jerk Dusted Mahi 18
Grain Mustard	Coconut Rice
*Chicken Pot Stickers with Sweet Chile Sauce	Red Curry with Coconut Stir Fried
*Fried Chicken Livers and	Snow Peas, Bok Choy, Carrots
Chipotle Aioli
*Pastrami Reuben on Pretzel Bread	Blackened Tilapia 17
Coarse Grain Mustard Aioli	On Cajun Linguini
*Edamame Soy Beans Dusted with	Andouille Sausage, Crayfish, Onions,
Alder Wood Smoked Sea Salt	Peppers, Kale with Cream
*Roasted Garlic Hummus, Pita Chips
*Sliced Italian Grana Padano Cheese	Beer Battered Catfish Po’Boy 17
with Honey	Lettuce, Tomato, Onion, Spicy Remoulade
*Assorted Cheese, Fennel, Caramelized	Fingerling Potato Salad
Onion Quiche
*Grape Tomatoes, Fresh Mozzarella,	Beer Battered Flying Fish 16
EVOO and Balsamic	Malt Vinegar Drizzle
	Caper Aioli
Appetizers	French Fries

Tender Conch Fritters 13	Chicken Stir Fry Noodle Bowl 14
Mango-Habenero Pepper Chutney	Shitake Mushrooms, Snow Peas, Carrots
	Chili and Sweet Soy
Aji Rojo Dusted Flash Fried Calamari 10
Chipotle Aioli	Grilled Single Bone Crown Roast
Black Bean Puree	Pork Chop 16
	Roasted Potatoes
Pulled Duck Leg Pita 9	Haricot Vert with Caramelized Onion and
Kale, Portobello Mushroom,	Sauteed Mushrooms
Midnight Moon Goat Cheese	Apple Rum Sauce

Roasted Eggplant Cheese Cake 12	Pulled Braised Lamb 17
Basil Tomato Chiffonade	Linguini Tossed with Feta, Grape Tomatoes,
Garlic-Pine Nut Crust	Kalamata Olives, Red Onion
Roasted Garlic Cream	Aujourd’hui “Le Royale” Burger 14
	8 Oz. Black Angus Beef
Local Pumpkin Soup 7	Brie, Corn, Onion,
Topped with Broken Bacon, Roasted Apple,	Sauteed Mushrooms, Dijon Mustard
Maple Syrup Drizzle	Cole Slaw and French Fries

Garlic Bread 3.50	Hanger Steak and Frites 21
	Soy-Caramel Sauce
Caesar Salad 10

CJ’s Locally Grown Butter Lettuce Salad 11
Local Tomatoes, Avocado,
Spiced Tortilla Strips, Grated Manchego
Toasted Cumin Dressing

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February 19, 2010 · Filed under Back To Craig and Sally's

Everything Sounds Good!! What to Have?!?!


TAPAS
6 Each or Three for 14

*Swordfish Cakes and a
Fresh Tarragon Aioli	ENTREES
*White Tuna, Basmati Rice,
Tomato-Sherry Vinaigrette
*Chilled Japanese Spiced Calamari Salad
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Roasted Salmon 21
*Chilled Shrimp on House Made Kim Chee	Manchego Polenta
*Warmed NZ Mussels, Scallion Cream Cheese,	Sauteed Asparagus
Sesame Oil	Roasted Red Pepper Cream
*Pork and Chicken Liver Pate, Crostini, Coarse
Grain Mustard	Grilled Swordfish 28
*Chicken Pot Stickers with Sweet Chile Sauce	Toasted Couscous with
*Fried Chicken Livers and	Artichoke Hearts & Roasted Tomatoes
Tabasco Butter	Papaya and Raisin Chutney
*Lamb Meat Balls and Rosemary Potatoes
*Pastrami Reuben on Pretzel Bread	Roasted Jerk Rubbed Mahi 20
Coarse Grain Mustard Aioli	Coconut Rice
*Edamame Soy Beans Dusted with	Gingered Broccoli
Alder Wood Smoked Sea Salt	Sweet Potato Puree
*Roasted Garlic Hummus, Pita Chips
*Sliced Italian Grana Padana Cheese	Sauteed Corvina Fillet 25
with Honey	Shittake and Spinach Risotto
*Assorted Cheese, Fennel, Caramelized	Black Garlic Pan Sauce
Onion Quiche
*Grape Tomatoes, Fresh Mozzarella,	Double Cut Pork Chop 25
EVOO and Balsamic	Bacon-Scallion Grits
	Sauteed String Beans
	Andouille-Crayfish Cream Sauce
Appetizers
	Grilled 1/2 Rack of Lamb 30
Brown Rice Bowl with Sauteed Shrimp 12	Goat Cheese Potatoe Puree
Lemon Grass and Yuzu	Sauteed Haricot Vert
Snow Peas, Bok Choy, Scallions, Carrots,	Rich Lamb & Fig Jus
Melon, Pineapple, Peanuts in a
Thai Lime-Coconut Red Curry	Pan Roasted Venison Loin 25
	Sliced atop Roasted Fingerling Potatoes
Tender Conch Fritters 13	Sauteed Shittake Mushrooms
Deep Fried with a Mango-Habanero Chutney	Haricot Vert
	Brandy Peppercorn Brown Butter
Pulled Red Wine Braised Duck Leg 10
Pappardella with Caramelized Onion, Portobello,	Aujourd’hui “Le Royale” Burger 15
Kale, Midnight Moon Goat Cheese	8 Oz. Black Angus Beef
	Roasted Roma Tomatoes, Garlic Oil Wilted
Roasted Eggplant Cheese Cake 12	Spinach, Sauteed Mushrooms, Brie,
Basil Tomato Chiffonade	Fried Egg
Garlic-Pine Nut Crust	Cole Slaw and French Fries
Roasted Garlic Cream
	Grilled Black Angus New York Strip 32
Local Pumpkin Soup 7	Roasted Potatoes
Topped with Bacon Bits/Maple Syrup Drizzle	Sauteed Haricot Verts
	Balsamic Reduction
Garlic Bread 3.50
	1/2 Roasted Chicken 19
Caesar Salad 10	Wild Rice, Brown Butter Sauteed Cauliflower
	Rich Mushroom/White Wine Pan Sauce
CJ’s Locally Grown Butter Lettuce Salad 13
Sundried Strawberries, Local Tomatoes
Grated Midnight Moon Goat Cheese
Light Tarragon Dressing

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February 18, 2010 · Filed under Back To Craig and Sally's

Delighted to Publish Today’s Menu

TAPAS
6 Each or Three for 14

*Swordfish Cakes and a	ENTREES
Fresh Tarragon Aioli
*White Tuna, Basmati Rice,	Roasted Salmon 21
Tomato-Sherry Vinaigrette	Manchego Polenta
*Chilled Japanese Spiced Calamari Salad	Sauteed Asparagus
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Roasted Red Pepper Cream
*Chilled Shrimp on House Made Kim Chee
*Warmed NZ Mussels, Scallion Cream Cheese,	Cornmeal Crusted Pan Fried Catfish 18
Sesame Oil	Bacon-Scallion Grits
*Pork and Chicken Liver Pate, Crostini, Coarse	Sauteed String Beans
Grain Mustard	Andouille-Crayfish Cream Sauce
*Chicken Pot Stickers with Sweet Chile Sauce
*Fried Chicken Livers and	Roasted Jerk Rubbed Mahi 18
Tabasco Butter	Coconut Rice
*Lamb Meat Balls and Rosemary Potatoes	Gingered Bok Choy
*Pastrami Reuben Slider	Sweet Potato Puree
Coarse Grain Mustard Aioli
*Edamame Soy Beans Dusted with	Eggplant Parmigiana 13
Alder Wood Smoked Sea Salt	Linguini
*Roasted Garlic Hummus, Pita Chips	House Marinara
*Sliced Italian Grana Padana Cheese	Petit Caesar
with Honey
*Assorted Cheese, Fennel, Caramelized	Pollo con Pignolia 15
Onion Quiche	Stuffed with Pine Nuts, Spinach, Smoked
*Roma Tomatoes, Fresh Mozzarella,	Mozzarella,
EVOO and Balsamic	Herbed Beurre Blanc
	Angel Hair and Marinara
Appetizers	Single Roll

Brown Rice Bowl with Sauteed Shrimp 12	Two Grilled Dawgs on Pretzel Rolls 13
Lemon Grass and Yuzu	Sauerkraut, Onions, Pastrami,
Snow Peas, Bok Choy, Scallions, Carrots,	Dijon Aioli
Melon, Pineapple, Peanuts in a	Cole Slaw, French Fries
Thai Lime-Coconut Red Curry
	Single Cut Crown Roast Pork Chop 16
Flash Fried Ancho Chili Calamari 10	Sweet Potato Gnocchi
Tossed with Black Beans, Cilantro,	Mushrooms and Sauteed Haricot Vert
Sundried Tomato Salsa	Port Fig Sauce

Pulled Red Wine Braised Duck Leg 10	Roast Lamb Pita 15
Pappardella with Caramelized Onion, Portobello,	Tomato, Red Onion, Tzatziki
Kale, Midnight Moon Goat Cheese	Pasta Salad

Roasted Eggplant Cheese Cake 12	Aujourd’hui “Le Royale” Burger 15
Basil Tomato Chiffonade	8 Oz. Black Angus Beef
Garlic-Pine Nut Crust	Roasted Roma Tomatoes, Garlic Oil Wilted
Roasted Garlic Cream	Spinach, Sauteed Mushrooms, Brie,
	Fried Egg
Garlic Bread 3.50	Cole Slaw and French Fries

Caesar Salad 10	Grilled Hanger Steak 21
	Roasted Potatoes
Arugula, Spinach, Romaine 11	Sauteed Haricot Verts
Roma Tomato, Cucumber, Shaved Red Onion,	Balsamic Reduction
Kalamata Olives, Feta Cheese
Fresh Oregano Dressing

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February 18, 2010 · Filed under Back To Craig and Sally's

Dinner Tonight in a Thankfully Warmer Clime, St. Thomas

TAPAS
6 Each or Three for 14
	ENTREES
*Smoked Salmon, Scallion-
Dill Sour Cream, Cucumber, Crostini	Grilled Swordfish 28
*Warmed NZ Mussels, Scallion Cream Cheese,	Manchego Polenta
Sesame Oil	Sautéed Haricot Vert
*Chilled Japanese Spiced Calamari Salad	Port Fig Sauce
*Japanese BBQ’d Eel, Wakame Seaweed Salad
*Chilled Shrimp on House Made Kim Chee	Sauteed Corvina 26
*Calamari, Chorizo Sausage, Potato Salad	Butternut Squash-Arugula Risotto
Saffron Aioli	Sherry Vinegar Pan Sauce
*Pork and Chicken Liver Pate, Crostini, Coarse
Grain Mustard	Sauteed Grouper 22
*Chicken Pot Stickers with Sweet Chile Sauce	Basmati Rice
*Fried Chicken Livers and	Zucchini, Bell Peppers,
Tabasco Butter	Fried Artichoke
*Lamb Meat Balls and Tabouleh	Tarragon-Crab Sauce
*Edamame Soy Beans Dusted with
Alder Wood Smoked Sea Salt	Roasted Salmon 21
*Roasted Garlic Hummus, Pita Chips	Black Beans and Rice
*Sliced Italian Grana Padana Cheese	Fried Plantains
with Honey	Roasted Poblano Cream
*Assorted Cheese, Fennel, Caramelized
Onion Quiche	Grilled Shrimp and Crab Meat 25
*Roma Tomatoes, Fresh Mozzarella,	Atop Linguini Carbonera
EVOO and Balsamic	Tossed with Roasted Tomatoes and
	Artichoke Hearts
Appetizers	Shaved Parmesan

Coconut Fried Shrimp 12	Roasted Double Cut Bone In
Mango Pico de Gallo	Crown Roast Pork Chop 26
	Fingerling Potato Confit
Flash Fried Calamari 10	Braised Red Cabbage
Roasted Tomato-Basil Sauce	Whole Grain Mustard Pan Sauce

Pulled Red Wine Braised Duck Leg 9	Aujourd’hui “Le Royale” Burger 14
Pappardella with Onion and Mushrooms	8 Oz. Black Angus Beef
Braising Liquid	Caramelized Onion, Brie,
	Dijon Aioli
Seared Foie Gras 19	French Fries
Black Mission Figs, Walnuts
Fig Balsamic Glaze	Herb Crusted Prime Rib 26
	Fingerling Potatoes Tossed with
Black Bean and Green Chili Soup 9	Roasted Garlic
Smoked Brisket and Cilantro Sour Cream	Asparagus
	Horseradish Cream
Roasted Eggplant Cheese Cake 12
Basil Tomato Chiffonade	Grilled 12 Oz. Black Angus NY Strip
Garlic-Pine Nut Crust	Roasted Potatoes
Roasted Garlic Cream	Sauteed Haricot Vert
	Horseradish Hollandaise
Garlic Bread 3.50
	Osso Buco 33
Caesar Salad 10	Tomato Risotto
	Sauteed Mushrooms
Melon, Spinach, Arugula Salad 11	Garnished with Arugula
Garnished with Pineapple and Pecans
Olive Oil Dressing with Ginger and Citrus

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February 17, 2010 · Filed under Back To Craig and Sally's

Good Day All, It’s Wednesday and We’re Back

TAPAS
6 Each or Three for 14

*Smoked Salmon, Scallion-	ENTREES
Dill Sour Cream, Cucumber, Crostini
*Warmed NZ Mussels, Scallion Cream Cheese,	Roasted Salmon 21
Sesame Oil	Stir Fried Vegetables and Soba Noodles
*Chilled Japanese Spiced Calamari Salad	Dashi Broth with Citrus
*Japanese BBQ’d Eel, Wakame Seaweed Salad
*Thai Fish Cakes, Crispy Fried	Sauteed Grouper 20
Sesame-Sriracha-Soy Aioli	Butternut Squash and Arugula Risotto
*Chilled Shrimp on House Made Kim Chee	Sherry Vinegar Pan Sauce
*Calamari, Chorizo Sausage, Potato Salad
Saffron Aioli	Grilled Mahi 18
*Pork and Chicken Liver Pate, Crostini, Coarse	Black Beans and Rice
Grain Mustard	Fried Plantains
*Chicken Pot Stickers with Sweet Chile Sauce	Black Strap Rum Mango Sauce
Alder Wood Smoked Sea Salt
*Lamb Meat Balls and Tabouleh	Beer Battered Flying Fish 17
*Roasted Garlic Hummus, Pita Chips	French Fries
*Edamame Soy Beans Dusted with	Lemon-Caper Aioli
*Sliced Italian Grana Padana Cheese
with Honey	Grilled Shrimp with Chicken 19
*Assorted Cheese, Fennel, Caramelized	Atop Linguini Carbonera
Onion Quiche	Tossed with Roasted Tomatoes and
*Roma Tomatoes, Fresh Mozzarella,	Artichoke Hearts
EVOO and Balsamic	Shaved Parmesan

Appetizers	Pulled Red Wine Braised Duck Leg 14
	Pappardella Tossed with
Coconut Fried Shrimp 12	Mushrooms and Onions
Mango Pico de Gallo
	Pork Carnitos Wrap 13
Flash Fried Calamari 10	Pepper Jack Cheese, Roasted Poblano Pepper,
Roasted Tomato-Basil Sauce	Lettuce, Pico De Gallo, Sour Cream
	French Fries
Crisped 1/2 Duck Breast 12
Broccoli	Garlic Rosemary Roasted Leg of Lamb
Sweet and Spicy Garlic Glaze	Sliced Off of the Bone 18
	Roasted Red Potatoes
Black Bean and Green Chili Soup 9	EVOO, Feta, Sundried Tomato, Arugula
Smoked Brisket and Cilantro Sour Cream	In Olive Oil Drizzle

Roasted Eggplant Cheese Cake 12	Aujourd’hui “Le Royale” Burger 14
Basil Tomato Chiffonade	8 Oz. Black Angus Beef
Garlic-Pine Nut Crust	Blue Cheese, Bacon,
Roasted Garlic Cream	Red Hot Aioli
	French Fries
Garlic Bread 3.50
	Grilled Hanger Steak 21
Caesar Salad 10	Roasted Potatoes
	Sauteed Haricot Vert
Melon, Radicchio, Arugula Salad 11	Horseradish Hollandaise
Garnished with Pineapple and Pecans
Olive Oil Dressing with Ginger and Citrus

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February 17, 2010 · Filed under Back To Craig and Sally's

Craig and Sally’s

A Passionate Menu That Changes Daily

Archive for February, 2010

A Message From Our Chefs, It’s in Code

Tonight’s Thoughts on Food as Expressed By Our Chefs

You’re Not Snowed In, So Come On Down For Dinner and Fun

Another Wonderful Day in the Neighborhood

Bon Soiree, Bona Sera, Bona Fide and Good Evening

Good Morning St. Thomas, Lunch Menu du Jour

Dinner For a Wednesday Night St. Thomas

A Beautiful Day to Start Our Week with Lunch

Sunday Night Bill of Fare

Tardy, But Posted, My Apologies

Another Day, Another Lunch, St. Thomas

Everything Sounds Good!! What to Have?!?!

Delighted to Publish Today’s Menu

Dinner Tonight in a Thankfully Warmer Clime, St. Thomas

Good Day All, It’s Wednesday and We’re Back

Ingredients

St. Thomas Blog News

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