A Little Bit Late, Yes, Digital Problem

TAPAS
6 Each or Three for 14
	ENTREES
*Sesame Dusted Shrimp, House Made
Kim Chee	Oven Roasted Sea Bass 28
*White Tuna “Crudo”, Splashed with Bourbon	Parmesan Polenta
Barrel Soy, Sea Salt	Sauteed Asparagus
Garnishes of Orange, Lemon Zest,	Romanesco Sauce
Mango Chutney
*Krab-Sriracha Salad Stuffed Seasoned	Seed Crusted Roasted Salmon 23
Soy Tofu Pockets	“Stir Fried” Couscous
*Unagi, Wakame Seaweed Salad	Bok Choy
*Smoked Salmon Pate Crostini,	Chinese Mustard-Honey Drizzle
Cucumber, Lemon Zest, Dill Sour Cream
*Warmed Mussels, Bacon, Pickled Ginger	Duck Confit and Porcini Mushroom
*Sweet Chili Simmered Duck Pot Stickers,	Trout Roulade 21
*Torchon of Foie on French Toast	Gingered Yam Puree
Pear Puree	White Truffle Oil, Blueberry Sorghum
* Mushroom Pate & Chicken Liver Pate	Drizzled
Cornichons and Dijon
*Lamb Meatballs with Minted Yogurt	Pan Seared Scallops 28
*Watermelon, Feta, Prosciutto (Italian Ham),	Sauteed Hominy and Haricot Vert
In a Blood Orange-Balsamic Reduction	Roasted Tomatoes
*Warm Brie on Crostini, Guava Paste,	Black Garlic Pan Sauce
Toasted Almonds
*Edamame Soy Beans Dusted with Sea Salt	Shrimp Carbonera 27
	On Linguini
Appetizers	With Prosciutto, Asparagus Tips,
	Roasted Corn
Smoked Salmon 12
Buckwheat Blini	Roasted 1/2 Duck 25
Sour Cream, Basil, Evoo	Mushroom, Leek Studded Wild Rice
	Sauteed Asparagus
Jumbo Prawn and Zucchini au Gratin 12	Vanilla-Bourbon Duck Demi Glaze
Cherry Tomatoes
Red Wine Veal Sauce	House Made Celeric Gnocchi 22
	Tossed with Pulled Lamb, Roasted, Artichoke,
Fennel Fritters 10	Local Eggplant, Okra, Heirloom Tomatoes
Grilled Heirloom Tomatoes	Lemon-Herb Broth
Wilted Local Greens
Basil Beurre Blanc	Grilled 1/2 Rack of Lamb 31
	Sauteed Wheat Berries
Roasted Eggplant Cheesecake 12	Roasted Golden Beets
Basil-Tomato Chiffonade	Red Wine-Balsamic Demi Glaze
Garlic-Pine Nut Crust
Roasted Garlic Cream	Pan Seared Beef Tenderloin Medallions 33
	Mashed Potatoes
Caesar Salad 10 Garlic Bread 4	Sauteed Mushrooms with Spinach
	Black Pepper Brandy Cream Sauce
Radicchio-Arugula Salad 12
Broken Blue Cheese, Sunflower Seeds,	Chianti Braised Veal Shank 34
Pineapple, Radish,	Gruyere Spiked Mashed Potatoes
Cucumber, Red Onion	Gremolata
Balsamic Vinaigrette

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

A Lunch to March Out With St. Thomas

TAPAS
6 Each or Three for 14

*Sesame Dusted Shrimp, House Made
Kim Chee
*White Tuna “Crudo”, Splashed with Bourbon
Barrel Soy, Sea Salt	ENTREES
Garnishes of Orange, Lemon Zest,
Mango Chutney	Grilled Salmon 21
*Krab-Sriracha Salad Stuffed Seasoned	Tomato and Artichoke Heart Studded
Soy Tofu Pockets	Toasted Cousocus
*Unagi, Wakame Seaweed Salad	Romanesco Sauce
*Smoked Salmon Pate Crostini,
Cucumber, Lemon Zest, Dill Sour Cream	Grilled Mahi 18
*Warmed Mussels, Bacon, Pickled Ginger	Tasso-Local Okra Risotto
*Sweet Chili Simmered Duck Pot Stickers,	Honey-Mustard Glaze
*Torchon of Foie on French Toast
Pear Puree	Beer Battered Catfish Po’Boy 17
* Mushroom Pate & Chicken Liver Pate	Lettuce, Tomato, Onion,
Cornichons and Dijon	Roasted Corn Remoulade
*Lamb Meatballs with Minted Yogurt	French Fries
*Watermelon, Feta, Prosiutto (Italian Ham),
In a Blood Orange-Balsamic Reduction	Shrimp Carbonera 20
*Warm Brie on Crostini, Guava Paste,	On Linguini
Toasted Almonds	With Proscuitto, Asparagus Tips,
*Edamame Soy Beans Dusted with Sea Salt	Roasted Corn

Appetizers	Chicken Breast 15
	Stuffed with Roasted Peppers, Sauteed
Smoked Salmon 12	Spinach, Olives
Just Made Buckwheat Blini	Atop Wild Rice
Sour Cream, Basil, Evoo
	Grilled Pork Tenderloin 16
Pulled Duck 12	Scallion, Mushroom, Hominy Gnocchi
Real White Corn Hominy or Posole,	Marsala Pan Sauce
Sundried Tomatoes, Olives
White Wine Butter	Meatloaf 14
	Proscuitto, Pulled Duck, Beef
Vegetable au Gratin 11	Mashed Potatoes
Grilled Squash, Asparagus, Tomatoes	Gravy
Sundried Strawberries over Local Arugula
Smoked Olive Oil Drizzle	Shaved Beef Brisket 16
	Open Face Sandwich on Texas Toast
Roasted Eggplant Cheesecake 12	Gruyere
Basil-Tomato Chiffonade	French Fries
Garlic-Pine Nut Crust
Roasted Garlic Cream	Grilled Skirt Steak Fajita Wrap 19
	Sauteed Onions, Peppers,
Caesar Salad 10 Garlic Bread 4	Cheddar Cheese
	Pico de Gallo, Cilantro-Lime Crema
Radicchio-Arugula Salad 12
Broken Blue Cheese, Sunflower Seeds,
Pineapple, Radish,
Cucumber, Red Onion
Balsamic Vinaigrette

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

Beautiful Day, Probably a Beautiful Night, Beautiful Menu

	ENTREES

TAPAS	Sauteed Striped Bass 30
6 Each or Three for 14	Brown Rice
	Miso Sauteed Bok Choy
*Ponzu Dressed Tuna Tartare	Sweet Soy and Sauce with Fermented Chinese
*Smoked Salmon Crostini,	Black Beans, Ginger, Scallions, Orange
Capers, Crème Fraiche	Hoisin Brushed Chicken Pot Sticker Garnish
*Escolar and Kim Chee
*Unagi, Wakame Seaweed Salad	Sauteed Yellowtail Snapper 27
*Warmed Mussels, Bacon, Pickled Ginger	Tasso Ham, Local Okra, Hominy Tossed Risotto
*Stewed Duck Pot Stickers,	Tomato Creole Sauce
Sweet Chili Sauce, Cilantro
*Torchon of Foie on Brioche	Grilled Salmon 24
Pear Puree	Butter Orzo Tossed with Crab, Ricotta,
* Mushroom Pate & Chicken Liver Pate	Roasted Peppers
Cornichons and Dijon	Grilled Local Scallions
*Curry Chicken Corn Dogs	Romesco Sauce
Mustard Sauce
*Roast Beef, Gruyere Sliders	Louisiana Shrimp 27
*Spicy Sausage, Apricot and Lentil	Linguini
Stuffed Cabbage, Marinara	Caper, Thyme Lemon Butter with Basil,
*Lamb Meatballs with Minted Yogurt	Tomato, Artichoke Hearts
*Edamame Soy Beans Dusted with Sea Salt	Fried Calamari Garnish

Appetizers	Chicken Breast Saltimbocca 18
	Prosciutto, Provolone Topped
Torchon with Pan Fried Sweet Breads 18	Angel Hair
Pear Puree	Spinach, Roasted Tomatoes
	Sage Lemon Sauce
Sweet Breads with Gnocchi 14
Mushroom, Corn, Green Onions	Roasted 1/2 Duck 25
Red Wine Demi Glaze	Wild Rice
	Mushroom and Asparagus
Beef Carpaccio 12	Vanilla Duck Demi Glaze
Roasted Fennel, EVOO, Parmesan
	Aujourd’hui “Le Royale” Burger 17
Duck Confit Brushetta 11	8 Oz. Black Angus Beef
Brie, Roasted Pear, Black Garlic Aioli	And Farm Raised Venison
Crispy Duck Cracklings	Gruyere, Arugula,
	Mushroom-Tomato Ragout
Sauteed Escargot 11	French Fries
White Wine Butter Sauce with
Tear Drop Tomatoes	Grilled 12 Oz. Black Angus NY Strip 31
	Balsamic, Honey, Rosemary Butter Topped
Fried Frog’s Legs and Oysters 11	Mashed Potatoes
Apple-Fennel Chutney	Garlic, EVOO Sauteed Broccoli with Red
	Pepper Flakes, Lemon Zest, Grana Padano
Roasted Eggplant Cheesecake 12	Ciabatta Bruschetta with Melted Leeks,
Basil-Tomato Chiffonade	Parmesan, Blue Cheese
Garlic-Pine Nut Crust
Roasted Garlic Cream	Red Wine Braised Osso Buco 34
	Celery Root Mashed Potatoes
Caesar Salad 10 Garlic Bread 4	Sauteed Asparagus
	Braising Juices
Spinach Salad 11
Blue Cheese, Almonds,	Grilled 16 oz. Veal Porterhouse 40
Chopped Tomatoes and Cucumbers	Brushed with Smoked Napa EVOO
Basil Balsamic Vinaigrette	Truffle Scented Mushroom Bread Pudding
	Grilled Eggplant, Local Tomatoes, Red Onion
	Local Parsley Gremolata
	Portobello Cream Sauce

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

Fabulous Menu!! Lots of Local Products!

Craig & Sally’s	March 26th, 2010


TAPAS
6 Each or Three for 14	ENTREES

*Ponzu Dressed Tuna Tartare	Sake Marinated Broiled Salmon 21
*Tuna, Smoked Salmon, Golden Beet Poke,	Stir Fried Vegetables Tossed
Pineapple, Soy Beans	with Toasted Cashews & a
*Cobia Ceviche with Watermelon	Tangy Thai Coconut Sauce
*Unagi, Wakame Seaweed Salad
*Bruschetta with Iberian White Anchovies,	Oven Roasted Boneless Trout Fillet 23
Basil, Mozzarella	Filled with Crab and Shrimp
*Curry Chicken Corn Dogs	Wild Rice
Mustard Sauce	Leeks, Mushrooms, Kale
* Mushroom Pate & Chicken Liver Pate	Lemon Brown Butter Sauce
Cornichons and Dijon
*Pork, Brie, Fennel and Apple Springroll	Local Yellowtail Snapper Fillet 28
Fresh Herb Puree	Sauteed with Local Snow Peas and
*Grilled Skirt Steak,	Citrus Gastric
Spicy Jicama & Pineapple Slaw	Local Pumpkin Puree
*Stewed Chicken Pot Stickers,
Sweet Chili Sauce, Cilantro	Oven Roasted Striped Bass 28
*Duck Breast, Broken Bacon, Feta,	Roasted Red Pepper & Artichoke Risotto
Sweet and Sour Fruit	White Wine Laced Shrimp Cream
*Edamame Soy Beans Dusted with Sea Salt
*Crispy Artichoke Hearts,	Aujourd’hui “Le Royale” Burger 17
Black Garlic and Basil Pesto	8 Oz. Black Angus Beef
	And Farm Raised Venison
	Suggest Rare to Medium Rare Only
Appetizers	With Smoked Pequillo Pepper
	Topped with Aged Cheddar, Apricot,
Chilled Jumbo Prawn and Mango Salad 12	Sundried Strawberry Ketchup
Over Local Arugula
Red Wine Reduction	Steamship Leg ‘O Lamb 24
	Roasted to Medium Rare & Sliced to Order
Jumbo Shucked Virginia Oyster, Fresh	Local Japanese Eggplant, Hominy
Corn & Tasso Chowder 9	Sundried Tomatoes and Gremalata

Escargots Provencal 11	Slow Oven Braised Lamb Shank 31
Olives, Tomatoes, Capers	Chipotle-Scallion Mashed Potatoes
Lemon Pernod Butter	Beer Batter Fried Apples

Sauteed Frog’s Legs 12	Oven Roasted Double Cut Pork Chop 29
Stewed Local Okra, Tasso Ham	Herb Roasted New Potatoes
and Tomato Butter	Toasted Corn & Haricot Verrt
	Apple Fennel Chutney
Roasted Eggplant Cheesecake 12
Basil-Tomato Chiffonade	Grilled 8 oz. Filet Mignon 33
Garlic-Pine Nut Crust	Blue Cheese Studded Mashed Potatoes
Roasted Garlic Cream	Sauteed Haricot Vert
	Balsamic Reduction Sauce
Caesar Salad 10 Garlic Bread 4
	Grilled 16 oz. Veal Porterhouse 39
Baby Greens Salad 11	Potato Gnocchi, Mushrooms & Roasted
Radicchio, Goat Cheese	Tomatoes
Cucumbers, Locally Grown Tomatoes	Rich Mushroom Demi
Sherry Vinaigrette

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

Yes, Something New Again For Lunch Today

TAPAS	ENTREES
6 Each or Three for 14
	Sake Marinated Broiled Salmon 21
*Ponzu Dressed Tuna Tartare	Vegetable Tossed
*Tuna, Smoked Salmon, Golden Beet Poke,	Soba Noodles
Pineapple, Soy Beans	Tangy Thai Coconut Sauce
*Cobia Ceviche, Watermelon
*Unagi, Wakame Seaweed Salad	Sauteed Fillet of Trout 17
*Grilled Squid, Passion Fruit and	Wild Rice
Chipotle Vinaigrette	Leeks, Mushrooms, Kale
*Bruschetta with Iberian White Anchovies,	Lemon’ Brown Butter Sauce
Basil, Mozzarella
*Grilled Skirt Steak,	Fried Catfish 17
Spicy Jicama Slaw	Bacon, Okra, Cheddar Grits
*Stewed Chicken Pot Stickers,	Remoulade
Sweet Chili Sauce, Cilantro
*Duck Breast, Broken Bacon, Feta,	Shrimp, Clams, Mussels 19/26
Sweet and Sour Fruit	Linguini
*Edamame Soy Beans Dusted with Sea Salt	Artichoke Hearts, Sundried Tomatoes
*Crispy Artichoke Hearts,	White Wine and Smoked EVOO
Black Garlic and Basil Pesto
*Cuban Sliders, Pork and Gruyere	A Slight Twist For Today
	With the Following Three Sandwiches
Appetizers	One Has a Choice of Two,
	French Fries, Potato Salad, Cole Slaw
Chilled Jumbo Prawn and Mango Salad 12
Over Local Arugula	Chicken Caesar Wrap 14
Red Wine Reduction
	Pulled Pork, Grilled Ham, Gruyere
Beer Battered Soft Shell Crab 12	Monte Cristo 14
Kim Chee and Wheat Berries	Raspberry Drizzle

Corn, Oyster, Tasso Chowder 9	Aujourd’hui “Le Royale” Burger 17
	8 Oz. Black Angus Beef
Pork, Brie, Fennel, Apple Spring Roll 10	And Farm Raised Venison
Puree of Herbs	Suggest Rare to Medium Rare Only
	With Smoked Pequillo Pepper
Roasted Eggplant Cheesecake 12	Topped with Aged Cheddar, Apricot,
Basil-Tomato Chiffonade	Sundried Strawberry Ketchup
Garlic-Pine Nut Crust
Roasted Garlic Cream	Red Wine Beef Stew 14
	Peas, Mushroom, Onion, Carrot
Caesar Salad 10 Garlic Bread 4	Atop Pappardella

Mixed Greens Salad 11	Steak Frites 19
Goat Cheese, Sunflower Seeds,	Marinated Skirt Steak
Honey Dew Melon	French Fries
Balsamic Vinaigrette	Soy, Caramel Sauce

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

Menu Time For Dinner in St. Thomas

TAPAS
6 Each or Three for 14	ENTREES

*Tuna, Smoked Salmon, Golden Beet Poke,	Roasted Wild Striped Bass 32
Pineapple, Soy Beans	Potato Gnocchi
*Cobia Ceviche, Watermelon	Haricot Vert
*Unagi, Wakame Seaweed Salad	Black Garlic Pan Sauce
*Grilled Squid, Passion Fruit and
Chipotle Vinaigrette	Sauteed Copia 30
*Bruschetta with Iberian White Anchovies,	Roasted Fingerling Potatoes
Basil, Apricot, Manchego Cheese	Pureed Local Pumpkin
*Grilled Skirt Steak,	Sauteed Kale
Spicy Jicama Slaw	Citrus Gastrique
*Stewed Chicken Pot Stickers,
Sweet Chili Sauce, Cilantro	Sauteed Yellowtail Snapper 30
*Duck Breast, Broken Bacon, Feta,	Risotto with Oysters, Local Okra,
Sweet and Sour Fruit	Roasted Corn
*Edamame Soy Beans Dusted with Sea Salt	Shrimp and Crab Cream Sauce
*Crispy Artichoke Hearts,
Black Garlic and Basil Pesto	Roasted Sake Marinated Salmon 23
	Tonkatsu “Q” Brushed
Appetizers	Jasmine Rice
	Baby Bok Choy and Carrots
Poached Shrimp Topped 4 Grain Salad 13
Wheat Berries, Brown Rice, Soy and	Pommodori Secchi 16
Yellow Eye Beans	EVOO Sauteed Sundried Tomatoes, Kalamata
Mango, Melon, Red Onion, Spinach	Olives, Red Onion, Garlic, Touch of Red Pepper
Sonoma Smoked Olive Oil	Flakes, Basil, Prosciutto Tossed with Linguini
	and Parmesan
Baked Jumbo Virginia Oysters 12
With Bacon, Melted Leeks,	Roasted Double Cut Bone In
Spinach, Cheddar	Crown Roast Pork Chop 29
	Sautéed Spaetzle with Leeks, Mushrooms,
Steamed PEI Mussels 12	Arugula
On Angel Hair	Bourbon Vanilla Sorghum Sauce
Red Clam Sauce
Bacon, Bell Pepper, Onion	Grilled 1/2 Rack of Lamb 31
	Creamy Parmesan Polenta
Shaved Rib Eye in Gorgonzola Butter 12	Sauteed Asparagus
Puff Pastry Disc	Balsamic Tomato Chutney
Arugula, Macadamia Nuts, Grapes,
Red Onion Dressed with a	Braised Lamb Shank 32
Truffled Lemon Vinaigrette	Tomato, Mushroom and Sage
	White Beans and Sauteed Cabbage
Roasted Eggplant Cheesecake 12	Butter Sauteed Local Purple Flat Beans
Basil-Tomato Chiffonade
Garlic-Pine Nut Crust	Aujourd’hui “Le Royale” Burger 15
Roasted Garlic Cream	8 Oz. Black Angus Beef
	Goat Cheese, Sundried Tomatoes,
Caesar Salad 10 Garlic Bread 4	Caramelized Red Onion
	Cole Slaw, French Fries
Baby Spinach Salad 12
Fresh Mozzarella, Pistachio Nuts,	Grilled 8 Oz. Filet Mignon 33
Tomato, Artichoke Hearts	Potato Puree
Balsamic Vinaigrette	Sauteed Asparagus
	Bearnaise

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

Lunch on Thursday, Good Time to Plan the Weekend

TAPAS
6 Each or Three for 14
	ENTREES
*Tuna, Smoked Salmon, Golden Beet Poke,
Pineapple, Soy Beans	Roasted Salmon 21
*Cobia Ceviche, Watermelon	Brown Rice
*Unagi, Wakame Seaweed Salad	Puree of Celery and Roasted Garlic
*Grilled Squid, Passion Fruit and	Jicama, Mango, Cantaloupe Salad
Chipotle Vinaigrette
*Bruschetta with Iberian White Anchovies,	Sauteed Grouped 20
Basil, Apricot, Manchego Cheese	Roasted Corn and Local Okra Risotto
*Grilled Skirt Steak,	Shrimp and Crab Cream Sauce
Spicy Jicama Slaw
*Stewed Chicken Pot Stickers,	Grilled Mahi 18
Sweet Chili Sauce, Cilantro	Roasted Fingerling Potatoes
*Duck Breast, Broken Bacon, Feta,	Sauteed Haricot Vert
Sweet and Sour Fruit	Apple-Fennel Marmalade
*Edamame Soy Beans Dusted with Sea Salt
*Crispy Artichoke Hearts,	Pommodori Secchi 14
Black Garlic and Basil Pesto	EVOO Sauteed Sundried Tomatoes, Kalamata
	Olives, Red Onion, Garlic, Touch of Red Pepper
Appetizers	Flakes, Basil, Prosciutto Tossed with Linguini
	and Parmesan
Grilled Little Neck Clams 12
On Angle Hair	Roasted Chicken Leg 13
Butter Sauce with	North African Style with
Bacon, Bell Pepper, Onion	Peanuts, Smoked Cherry Peppers,
	Local Okra
Shaved Rib Eye in Gorgonzola Butter 12	Over Brown Rice with Chick Peas
Puff Pastry Disc
Arugula, Macadamia Nuts, Grapes,	Pork Schnitzel 16
Red Onion Dressed with a	Sauteed Spaetzle with Leeks, Mushrooms,
Truffled Lemon Vinaigrette	Roasted Tomatoes
	Bourbon Vanilla Sorghum Sauce
Fried Cheese Ravioli 11
Drizzled with Pesto	St. Louis Cut Pork Spare Ribs 19
Garnished with Garlic EVOO Blistered	Bourbon-Apple “Q” Basted
Grape Tomatoes	Fingerling Potato Salad
	Cole Slaw
Creamy Tomato Soup 9
Topped with Roasted Garlic Oil,	Beef Noodle Bowl 14
Fried Artichoke Heart, Shaved Midnight	Soba Noodles
Moon Goat Cheese	Shitake Mushrooms, Spring Onion, Onion,
	Bell Pepper
Bacon and Cheddar Ale Soup 9	Miso-Chili Broth
Garlic-Spinach Crostini
	Aujourd’hui “Le Royale” Burger 15
Roasted Eggplant Cheesecake 12	8 Oz. Black Angus Beef
Basil-Tomato Chiffonade	Goat Cheese, Sundried Tomatoes,
Garlic-Pine Nut Crust	Caramelized Red Onion
Roasted Garlic Cream	Cole Slaw, French Fries

Caesar Salad 10 Garlic Bread 4	Skirt Steak Sandwich 18
	Fried Onions, Tomato
Baby Spinach Salad 12	Arugula, Pesto Aioli, Gruyere
Fresh Mozzarella, Pistachio Nuts,	French Fries
Tomato, Artichoke Hearts
Balsamic Vinaigrette

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

A Spirited Menu For St. Thomas Tonight

	ENTREES

TAPAS	Roasted Wild Striped Bass 33
6 Each or Three for 14	Orzo with Sauteed Arugula, Cherry Tomatoes
	Bourbon Vanilla-Sorghum Gastrique
*Tuna, Smoked Salmon, Golden Beet Poke,
Pineapple, Soy Beans	Smoked Olive Oil Drizzled Sauteed Copia 30
*Soba Noodle Cakes and Escolar	Roasted Fingerling Potatoes
*Cornmeal Dusted Oysters, Chipotle Aioli	Sauteed Haricot Vert
*Unagi, Wakame Seaweed Salad	Roasted Pepper Coulis
*Stewed Chicken Pot Stickers,
Sweet Chili Sauce, Cilantro	Grilled Salmon 23
*Brandied Chicken Livers, Crostini	Wild Rice
*Pulled Roasted Chicken, Cheddar-	Sauteed Mushrooms, kale
Apricot Crostini	Roasted Corn and Pearl Onion Cream Sauce
*Duck Confit-Brie Crepe,
Sour Cherry Sauce	Paella Risotto 27
*Duck Breast, Broken Bacon, Feta,	Shrimp, Mussels, Clams, Chorizo Sausage
Sweet and Sour Fruit	Risotto with Saffron, Peppers and Onions
*Edamame Soy Beans Dusted with Sea Salt
*Grilled Radicchio, Roasted Peppers,	Southern Fried Quail 18
Artichoke Hearts, Creamy Yogurt Drizzle	Mashed Potatoes
	Butter Toasted Corn Bread Muffin
Appetizers	Sausage Sauteed Kale
	Sage Gravy
Tuna Two Ways 15
Seared Rare in Foie Gras Butter with Grated	Duck Times Two 29
Ginger and Truffle Oil Drizzle	Confit of Leg, Seared Orange Marmalade
Tuna Sliced Sashimi Style, Wasabi,	Brushed Breast
Pickled Ginger, Sesame Seeds	Bourbon-Maple Mashed yams
	Caramelized Shallots
Tempura Soft Shell Crab 13	Spicy Candied Pecans
Roasted Garlic-Celery Butter	Apple Butter
Grilled Asparagus	Duck Jus
Sauteed Mushrooms
Lemon-Parsley Gremolata	Hazelnut Crusted Pork Loin 23
	Truffle Oil Whipped Potatoes
Thai Spiced Fish Cakes 11	Sauteed Shitake Mushrooms with Arugula
Panko Breaded and Fried	Aged Black Garlic Demi Glaze
Thai Spicy Coconut-Lime Dipping Sauce
	Grilled 1/2 Rack of Lamb 31
	Parmesan Polenta Cake
Grilled Garlic Ciabatta Bruschetta 12	Sauteed Spinach
Prosciutto, Macadamia Nuts,	Fig-Port Sauce
Demi Sec Apricots Red Onion Marmalade
	Aujourd’hui “Le Royale” Burger 14
Bacon and Cheddar Ale Soup 9	8 Oz. Black Angus Beef
Garlic-Spinach Crostini	Brie and Braised Veal Stuffed
	Rich Bacon-Mushroom Gravy
Roasted Eggplant Cheesecake 12	Cole Slaw, French Fries
Basil-Tomato Chiffonade
Garlic-Pine Nut Crust	Roasted Prime Rib 27
Roasted Garlic Cream	Topped with Roquefort Butter
	Roasted Garlic Mashed
Caesar Salad 10 Garlic Bread 4	Roasted Tomatoes, Asparagus
	Bourbon Smoked Peppercorns
Baby Spinach, Shaved Fennel Salad 11	Bourbon Barrel Aged Worcestershire Sauce
Pine Nuts, Olives,
Grapefruit	Grilled 12 Oz. Black Angus NY Strip 29
Truffle-Honey Drizzle	Moro Bean and Mushroom Ragout
	Sauteed Asparagus
	Balsamic Reduction

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

A Fun Lunch with Panache

	ENTREES

	Sauteed Grouper 20
	Wild Rice
	Leeks and Haricot Vert
	Roasted Red Pepper Sauce

	Grilled Mahi Sandwich 18
TAPAS	Roasted Pepper, Grilled Red Onion,
6 Each or Three for 14	Tomato, Provolone, Basil Aioli
	French Fries
*Soba Noodle Cakes and Escolar
*Cornmeal Dusted Oysters, Chipotle Aioli	Pappardella 15
*Unagi, Wakame Seaweed Salad	Smoked Salmon, Asparagus, Scallions,
*Stewed Chicken Pot Stickers,	Parsley, Lemon Zest, Goat Cheese and
Sweet Chili Sauce, Cilantro	Cream
*Brandied Chicken Livers, Crostini	Shaved Grana Padana Topped
*Pulled Roasted Chicken, Cheddar-
Apricot Crostini	Shrimp Risotto 19
*Duck Confit-Brie Crepe,	Artichoke Hearts and Sundried Tomatoes
Sour Cherry Sauce	Pesto and Grated Parmesan Garnishes
*Prosciutto Wrapped Cantaloupe
*Philly Cheese Steak Sliders	Oven Roasted Chicken Salad 12
*Edamame Soy Beans Dusted with Sea Salt	With Grapes and Pineapple
*Grilled Radicchio, Roasted Peppers,	Greens with Pineapple Balsamic Dressing
Artichoke Hearts, Creamy Yogurt Drizzle	Potato Salad

Appetizers	Grilled Country Ham Steak 14
	Bourbon-Maple Yams
Thai Spiced Fish Cakes 11	Corn Bread Muffins
Panko Breaded and Fried	Riesling Bacon Braised Cabbage with Spicy
Thai Coconut-Lime Dipping Sauce	Red Pepper Flakes. Garlic, EVOO, Prosciutto

Simmered Escargot 11	Carolina Pulled Pork 14
With Roasted Garlic, Brie, Sundried and	Tabasco Buttered Texas Toast
Fresh Tomatoes	Cole Slaw
On Angle Hair	French Fries

Bacon and Cheddar Ale Soup 9	Grilled Pork Tenderloin 16
Garlic-Spinach Crostini	Moro Bean-Mushroom Ragout
	Sauteed Haricot Vert
Roasted Eggplant Cheesecake 12
Basil-Tomato Chiffonade	Beef Stroganoff 14
Garlic-Pine Nut Crust	With Mushrooms and Onions
Roasted Garlic Cream	Egg Noodles
	Garnished with Chopped Cornichons
Caesar Salad 10 Garlic Bread 4
	Fajita Spiced Shaved Rib Eye Wrap 16
Grilled Lettuce 12	Peppers, Onions, Cheddar, Tomato Salsa
Roasted Golden Beets, Asparagus,	Rice
Toasted Almonds, Goat Cheese
Truffle Oil	Aujourd’hui “Le Royale” Burger 14
	8 Oz. Black Angus Beef
	Brie and Braised Veal Stuffed
	Rich Bacon-Mushroom Gravy
	Cole Slaw, French Fries

	Grilled Marinated Skirt Steak 20
	Roasted Fingerling Potatoes
	Sauteed Haricot Vert
	Balsamic Reduction

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

My Perspective, It’s a Tough Choice Menu Tonight

	ENTREES

	Roasted Black Cod 30
	Fingerling Potato Confit
	Roasted Cauliflower
TAPAS	Citrus Gastrique
6 Each or Three for 14
	Grilled Swordfish 27
*Escolar Atop of Soba Noodles	Orzo Tossed with Roasted Peppers, Kalamata
Tossed in Soy and Sesame with Garlic, Ginger	Olives, Sundried Tomatoes, Arugula
*NZ Mussels, Pink Peppercorn Tartar Sauce	Drizzled with Sonoma Smoked Olive Oil
*Cornmeal Crusted Oysters, Chipotle Aioli
*Mussels Chicote with Radish Relish,	Sauteed Locally Caught Yellowtail Snapper 27
Coconut Curry Sauce	Christmas Lima Beam, Roasted Corn,
*Truffled Shrimp Deviled Eggs	Bell Pepper Succotash
*Unagi, Wakame Seaweed Salad	Celery Root Puree
*Antipasto of Prosciutto, Iberian Anchovies,	Shrimp with Corn Sauce
Roasted Peppers, Kalamata Olives,
Artichoke Hearts, Heirloom Tomato,	Latin Gumbo 25
Basil, Parmesan, Drizzled with Balsamic	Shrimp, Chicken, Pork over Rice
Reduction and Smoked Olive Oil	Fried Local Okra
*Prosciutto, Cantaloupe, Feta	Tomato, Poblano and Chipotle Peppers
*Bacon-Ricotta Empanada, Arugula Pesto
*Lamb Meatballs, Minted Yogurt	Rosemary Roasted 1/2 Chicken 24
*Brandied Chicken Liver Pate	Brown Rice
Puff Pastry Points	Garlic Sauteed Broccoli
*Duck Pot Stickers, Sweet Chili Glaze	Cranberry-Orange Relish
*Philly Cheese Steak Sliders	Mushroom-Sage Gravy
*Edamame Soy Beans Dusted with Sea Salt
	Seared Duck Breast and Foie Gras 35
Appetizers	Potato Gnocchi
	Sauteed Mushrooms with Peas
Crisped Arancini 11	Port Demi Glaze
Traditional Italian Rice Balls
Prosciutto and Provolone Filled	St. Louis Cut Pork Spare Ribs 25
Topped with Shaved Parmesan	Roasted with Brown Sugar, Bourbon, Serrano
Lemony Marinara	Pepper Rub
	Finished with a Local Mango “Q”
Steamed PEI Mussels 11	Warm Bacon, Mushroom, Onion Studded
Dashi Broth with Sweet Soy and a Touch of	Fingerling Potato Salad
Spicy Sriracha
Simmered Jicama, Bok Choy, Carrots	Pulled Lamb from the Shank 27
	Over Toasted Israeli Couscous with
Flying Fish and Chips 10	Roasted Vegetables, Chick Peas, Goat Cheese
Pink Peppercorn Tartar Sauce	Grilled Pita Bread
	Minted Lamb and Red Wine Demi Glaze
Breaded and Fried Cheese Ravioli 10
Tomatoes	Grilled 1/2 Rack of Lamb 31
Pesto-Garlic Cream Sauce	Mushroom and Moro Bean Ragout
Melted Brie	Sauteed Asparagus
	Balsamic Fig Reduction
Roasted Eggplant Cheesecake 12
Basil-Tomato Chiffonade	Aujourd’hui “Le Royale” Burger 14
Garlic-Pine Nut Crust	8 Oz. Black Angus Beef
Roasted Garlic Cream	Bacon, Sauteed Mushrooms and Onions
	Cheddar
Caesar Salad 10 Garlic Bread 4	Cole Slaw, French Fries

All Grilled Salad 11	Grilled 12 Oz. Black Angus NY Strip 29
Radicchio, Romaine,	Blue Cheese Spiked Potato Puree
Green Onions	Sauteed Asparagus
Tossed in a Sherry Vinaigrette	Mushroom Demi Glaze

	Winter Spice Rubbed Farm Raised
	Pan Seared Venison Medallions 33
	Mashed Yams, Roasted Beets
	Blackberry-Black Garlic Jus

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

Great Music with Dinner, Friday, March 26th

This coming Friday we are excited to have Brett Omara, Violin, Greg Kinslow, Acousti Guitar, playing from 8 to 11 PM.

Brett graces our restaurant weekly, solo on Violin with great music. Greg is well known on St. John. Both have played together before and are excited to be playing together again.

Their music will vary from a broad range of popular, to classical, to some pieces they are in the process of producing in their first album together, finishing with some string popping Blue Grass.

Reservations for Dinner with Music start at 8 PM. There will be no cover charge, there will be no tables for just cocktails or coffee and dessert. All seats reserved will be for dinner. No SRO.

Looking forward to something unique,

Craig

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

Great Menu to Follow a Lazy Saturday in St. Thomas

	ENTREES

	Roasted Black Cod 30
TAPAS	Parmesan Polenta Cake
6 Each or Three for 14	Sauteed Asparagus
	Black Garlic and Shrimp Sauce a la Minute
*Saffron Poached Shrimp with
Kim Chee	Salmon Wellington 29
*NZ Mussels, Pink Peppercorn Tartar Sauce	Shrimp, Scallop, Crab Mousse Topped
*Cornmeal Crusted Oysters, Chipotle Aioli	Baked in Puff Pastry
*Crab Salad Brie Melt	Asparagus
On Sourdough with Apples and Grapes	Hollandaise
*”Bryan’s” Tuna Tartare, Gyoza Crisps
*Unagi, Wakame Seaweed Salad	Grilled Swordfish 27
*Chilled Japanese Spiced Calamari Salad	House Made Gnocchi with Artichoke and
*Antipasto of Prosciutto, Iberian Anchovies,	Sundried Tomato
Roasted Peppers, Kalamata Olives,	Caper Lemon Butter Sauce
Artichoke Hearts, Heirloom Tomato,
Basil, Mozzarella, Drizzled with Balsamic	Sauteed Locally Caught Yellowtail Snapper 27
Reduction and Smoked Olive Oil	Christmas Lima Beam, Roasted Corn,
*Apricot Stilton, Crispy Sherry Caramelized	Bell Pepper Succotash
Onions, Prosciutto Crostini	Smoked Napa Olive Oil and
*Pork and Shrimp Spring Roll, Ponzu	Cilantro-Lime Vinaigrette Drizzles
*Bacon-Ricotta Empanada, Arugula Pesto
*Lamb Meatballs, Minted Yogurt	Seared Duck Breast, Leg Confit 25
*Duck Pot Stickers, Sweet Chili Glaze	Wild Rice with Sauteed Mushrooms
*Baked Brie in Puff Pastry	Roasted Cauliflower
*Edamame Soy Beans Dusted with Sea Salt	Port-Pear Pan Sauce

Appetizers	Roasted Double Cut Bone In
	Crown Roast Pork Chop 29
Pan Seared Foie Gras 18	Moro Bean and Mushroom Ragu
Fig-Balsamic Glaze	Sauteed Asparagus
Truffled Mushroom Bread Pudding
Rich Shredded Veal Tongue Reduction	Pulled Lamb from the Shank 27
	Over Toasted Israeli Couscous with
Simmered Escargot 11	Roasted Vegetables, Chick Peas, Goat Cheese
In Purr Pastry	Grilled Pita Bread
With Spinach, Roasted Garlic,	Minted Lamb and Red Wine Demi Glaze
Brie
	Aujourd’hui “Le Royale” Burger 17
Crisped Arancini 11	8 Oz. Black Angus Beef
Prosciutto and Provolone Filled	Stuffed with BBQ’d Pork
Topped with Shaved Arancini	Topped with Cheddar Cheese
Lemony Marinara	Cole Slaw
	French Fries
Tomato-Artichoke Soup 9
Local Fresh Tomato Salsa Topped	Herb Crusted Prime Rib 26
	Mashed Potatoes
Roasted Eggplant Cheesecake 12	Sauteed Mushrooms and Onions with Bacon
Basil-Tomato Chiffonade	Black Garlic Jus
Garlic-Pine Nut Crust
Roasted Garlic Cream	Grilled 12 Oz. Black Angus NY Strip 29
	Fingerling Potato Confit
Caesar Salad 10 Garlic Bread 4	Sauteed Asparagus
	Bearnaise
Arugula Salad 11
Watermelon, Kiwi Fruit	Osso Buco 34
Grapefruit Vinaigrette	Mashed Potatoes
	Sauteed Asparagus with Tomato and Arugula
	Gremolata
	Orange, Fennel, Prosciutto Ham Glaze

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

Dinning Choices for This Evening St. Thomas

TAPAS
6 Each or Three for 14

*Saffron Poached Shrimp with	ENTREES
Kim Chee
*NZ Mussels, Pink Peppercorn Tartar Sauce	Sauteed Striped Bass 30
*Cornmeal Crusted Oysters, Chipotle Aioli	Sauteed Spinach and Artichoke Hearts
*Crab Salad Brie Melt	With Orzo
On Sourdough with Apples and Grapes	Sundried Tomato Vinaigrette
*”Bryan’s” Tuna Tartare, Gyoza Crisps
*Unagi, Wakame Seaweed Salad	Grilled Swordfish 27
*Chilled Japanese Spiced Calamari Salad	Wild Rice with Sauteed Mushrooms
*Grilles Asparagus, Heirloom Tear Drops,	Puree of Celery Root
Grapefruit, Balsamic Reduction	Mimosa Butter Sauce
*Marinated Olives, Roasted Peppers, Feta
*Edamame Soy Beans Dusted with Sea Salt	Roasted Sea Bass 28
*Apricot Stilton, Crispy Sherry Caramelized	Drizzled with Lemon and Smoked Olive Oil
Onions, Prosciutto Crostini	Garnished with Thyme
*Brie, Guava Paste,	On a Bed of Arugula with Heirloom Tomatoes,
Toasted Macadamia Nuts, Crostini	Soy Beans, Green Beans, Asparagus, Parsley
*Watermelon, Golden Beets, Kalamata Olives,
Feta Tossed with Smoked Olive Oil,	Grilled Shrimp with Mussels 26
Balsamic Reduction, Sea Salt	Parmesan Polenta Cake
*Lamb Meatballs, Minted Yogurt	Sauteed Spinach and Artichoke Hearts
*Duck Pot Stickers, Sweet Chili Glaze	Mushroom Tomato Sauce
*Chicken Liver Pate, Puff Pastry,
Cornichons, Capers, Mustard	Pan Seared Duck Breast 25
	Atop Duck Confit Risotto with
Appetizers	Roasted Corn, Green Peas, Pearl Onions
	Grated Parmesan
Seared Rare Peanut Dusted Tuna 13	Port Pear Sauce
Buckwheat Noodles with Cilantro and Thai
Nouc Chom Sauce with Cilantro, Lime, Coconut	Lamb Risotto 27
	Pulled from the Shank
Flash Fried Calamari 11	With Tomato, Artichoke, Herbs,
Mozzarella, Parmesan	Pine Nuts, Drunken Goat Cheese
Marinara. Pesto	Dab of Pesto

Steamed Little Neck Clams and PEI Mussels 13	Grilled 1/2 Rack of Lamb 31
a la Casino	Potato Gnocchi with
Atop Angel Hair	Roasted Corn and Asparagus
	Lamb Demi Glaze
Pan Seared Foie Gras 18
Peach, Pineapple, Passion Fruit Compote	Aujourd’hui “Le Royale” Burger 14
Grilled Ciabatta Bruschetta	8 Oz. Black Angus Beef
	From Buffalo
Pernod Simmered Escargot 11	Melted Blue Cheese
With Shallots, Tomatoes, Fresh and Sundried	Frank’s Hot Sauce Spiked Butter Brushed
Angel Hair	Celery, Carrot Slaw
	French Fries
Roasted Eggplant Cheesecake 12
Basil-Tomato Chiffonade	Herb Crusted Prime Rib 26
Garlic-Pine Nut Crust	Mashed Potatoes
Roasted Garlic Cream	Horseradish Sour Cream
	Rosemary Jus
Caesar Salad 10 Garlic Bread 4
	Grilled 8 Oz. Filet Mignon 33
Arugula Salad 12	Roasted Fingerling Potatoes
Gorgonzola,	Sauteed Asparagus
Red Beets, Pine Nuts	Brandy Peppercorn Sauce
Citrus Vinaigrette

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

June’s Locally Grown Tomatoes, Okra, CJ’s Local Basil add Nice Touches to All of Our Menues

	ENTREES

	Cornmeal Crusted Grouper 20
	Sangre de Toro Beans and Rice
6 Each or Three for 14	Fried Local Okra
	Creole Tomato Sauce
*NZ Mussels, Pink Peppercorn Tartar Sauce
*Cornmeal Crusted Oysters, Chipotle Aioli	Grilled Mahi 18
*Crab Salad Drunken Goat Cheese Melt	Sauteed Spinach and Artichoke Hearts
On Sourdough with Apples and Grapes	With Orzo
*”Bryan’s” Tuna Tartare, Gyoza Crisps	Sundried Tomato Vinaigrette
*Unagi, Wakame Seaweed Salad
*Chilled Japanese Spiced Calamari Salad	Grilled Shrimp 19
*Heirloom Tomatoes, Blood Orange, Balsamic,	Parmesan Polenta Cake
EVOO Dressing, Smoked Sea Salt	Sauteed Spinach and Artichoke Hearts
*Marinated Olives, Roasted Peppers, Feta	Mushroom Tomato Sauce
*Edamame Soy Beans Dusted with Sea Salt
*Apricot Stilton, Crispy Sherry Caramelized	Roasted Vegetables and Cheese Ravioli 16
Onions, Prosciutto Crostini	Pumpkin, Squash, Eggplant, Zucchini,
*Brie, Guava Paste,	Peppers, Onions
Toasted Macadamia Nuts, Crostini	Ricotta Tossed with Artichoke and Tomato
*Watermelon, Golden Beets, Kalamata Olives,	Pine Nuts
Feta Tossed with Smoked Olive Oil,
Balsamic Reduction, Sea Salt	Duck Confit Risotto 15
*Lamb Meatballs, Minted Yogurt	Roasted Corn, Green Peas, Pearl Onions
*Duck Pot Stickers, Sweet Chili Glaze	Grated Parmesan
	Always Remember Give Peas a Chance
Appetizers
	Pork and Chicken Quesadilla 15
Seared Rare Peanut Dusted Tuna 13	Rice
Buckwheat Noodles with Cilantro and Thai	Jicama Slaw
Nouc Chom Sauce with Cilantro, Lime, Coconut	Cheddar and Jack Cheeses
	Pineapple and Green Peppers
Flash Fried Calamari 11	Jalapeno, Poblano, Tomatillo, Lime Salsa Verde
Mozzarella, Parmesan
Marinara. Pesto	Lamb in a Grilled Pita 15
	Off The Leg
Steamed PEI Mussels 11	Tomato, Red Onion, Cucumber
In White Wine with Smoked Olive Oil,	Tzatziki
Local Tomatoes and Garlic	Pasta Salad
Grilled Garlic Ciabatta Bread
	Rib Eye French Dip 16
Roasted Eggplant Cheesecake 12	French Fries
Basil-Tomato Chiffonade	Cole Slaw
Garlic-Pine Nut Crust
Roasted Garlic Cream	Aujourd’hui “Le Royale” Burger 14
	8 Oz. Black Angus Beef
Caesar Salad 10 Garlic Bread 4	From Buffalo
	Melted Blue Cheese
Arugula and Radicchio Salad 13	Frank’s Hot Sauce Spiked Butter Brushed
Iberian White Anchovies, Pine Nuts,	Celery, Carrot Slaw
Heirloom Baby Tomatoes, Red Onion	French Fries
Balsamic Vinaigrette
	Grilled Terres Major 21
	Roasted Fingerling Potatoes
	Sauteed Asparagus
	Port Demi Glaze

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

Dinner Menu For Another Day in Paradise, St. Thomas

	ENTREES

	Striped Bass 30
6 Each or Three for 14	Cherry Tomato Risotto
	Roasted Golden Beets
*Tuna Tartare, Gyoza Crisps	Pesto
*Iberian White Anchovies, Roasted
Tomatoes, Crostini	Grilled Swordfish 28
*Apple-Crab Slaw in Soy Pockets	Roasted Potatoes
*Unagi, Wakame Seaweed Salad	Sauteed Asparagus
*Chilled Japanese Spiced Calamari Salad	Lemon-Caper Butter
*Fresh Mozzarella, Roma Tomatoes, Basil
*Marinated Olives, Roasted Peppers, Feta	Baked Local Yellowtail Snapper 28
*Edamame Soy Beans Dusted with Sea Salt	Shrimp, Crab, Herb Topping
*Roasted Golden Beets, Balsamic Reduction,	Rice
Sea Salt, White Truffle Oil	Grilled Zucchini
*Watermelon, Arugula, Feta, Balsamic	Fresh Thyme and Lemon Butter
*Pate Forestier, Pork and Mushroom, Capers,
Cornichons, Whole Grain Mustard, Crostini	Roasted Sea Bass 27
*Chicken Liver Pate, Capers, Cornichons,	Wild Rice
Mustard	Sauteed Mushrooms
Duck Pot Stickers, Sweet Chili Glaze	Haricot Vert
	Mimosa Sauce
Appetizers
	Roasted Salmon Oscar 27
Little Neck Clams and Mussels 14	Jumbo Lump Crab Meat
Atop New England Clam Chowder	Basmati Rice
	Asparagus
Seared Rare Peanut Dusted Tuna 13	Hollandaise
Buckwheat Noodles with Cilantro and Thai
Nouc Chom Sauce with Cilantro, Lime, Coconut	Sauteed Beef Tips and Grilled Shrimp 26
	Linguini
Beer Battered Soft Shell Crab 12	Artichoke Hearts, Pearl Onions,
Warm Bacon-Spinach Salad	Sundried Tomatoes
Bacon Balsamic Drizzle	Marsala Cream Sauce with Goat Cheese

Seared Duck Breast in Apple Butter 12	Herb Crusted Prime Rib 26
Roasted Apples and Polenta	Mashed Potatoes
Orange-Brown Sugar Glaze	Vegetable
	Horseradish Cream
Warmed Tallaggio Cheese 12	Rosemary Jus
Crostini
Blackberries, Black Mission Figs	Grilled 12 Oz. Black Angus NY Strip 29
White Truffle Oil	Puree of Potato
	Sauteed Asparagus
Roasted Eggplant Cheesecake 12	Bourbon Barrel Worcestershire Sauce
Basil-Tomato Chiffonade	Sauteed Mushrooms and Onions
Garlic-Pine Nut Crust
Roasted Garlic Cream	Pork Tenderloin Tonkatsu 20
	Panko Breaded with Japanese “Q” Sauce
Caesar Salad 10	Basmati Rice
	Baby Bok Choy, Bell Peppers, Carrots
Arugula Salad 11	Dashi Broth
Pine Nuts, Red Grapes,
Reed Onion, Cucumber	Grilled 1/2 Rack of Lamb 31
Fresh Pineapple Vinaigrette	Green Lentils and Roasted Vegetables
	Sonoma Smoked Olive Oil
	Tomato Vinaigrette

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

Craig and Sally’s

A Passionate Menu That Changes Daily

Archive for March, 2010