Happy New Year To All


	ENTREES


TAPAS	Grilled Blue Fin Tuna 34
6 Each or Three for 14	Carrot & Ginger Puree
	Stir Fried Rice
	Sweet Soy-Chile Drizzle
*Roasted Garlic & Lemon Hummus
Toasted Pita Chips
*Asian,Marinated & Chilled Calamari Salad	Pan Seared Diver Harvested Scallops 32
*Seared Duck Breast on Cilantro Walnut Pilaf	a Bed of Bacon-Corn Chowder
Honey-Ancho Glaze	Cheddar Polenta Cake
*Pulled Veal Short Rib Empanada	Sauteed S p[inach
Roasted Tomato Honey Balsamic Drizzle
*Green Tea Noodle & Tofu Salad
Margarita Cured Salmon	Oven Roasted Local Yellowtail Snapper 25
*Edamae Steamed with Hawaiian Sea Salt	Roasted Tomato & Arugula Risotto
*Japanese Smoked Eel on Wakame Seaweed	Shrimp and Butter Sauce
Mango Soy Drizzle
*Cucumber & Caper Salad
Topped with Smoked Salmon	Duo of Pan Seared N.Y. State Duck Breast
*Crostini with Chevre Goat Cheese	and Foie Gras 34
Sundried Tomato Tapanade	Sweet Potato Puff Pastry Tart
*Chicken Liver Pate	Brandy Sour Cherry Sauce
Crostini, Capers & Red Onion	Sauteed Haricot Vert
*Chilled Shrimp Cocktail with
Lemon-Horseradish Cream Sauce
*Salmon Springroll	Grilled Black Angus New York Strip 29
Wasabi-Honey Cream	Roasted Garlic Potato Puree
*Swordfish Cakes	Sauteed Haricot Vert
Lemon Remoulade	Soy Caramel Reduction Sauce
*Apricot Bourbon Glazed Pork Ribs

	Aujourdhui’s “Le Royale” Burger 15
Appetizers	Bleu Cheese & Applewood Smoked Bacon
	French Fries

Pan Fried Soft Shell Crab 12
Roasted Red Pepper Coulis	1/2 Slab of St. Louis Pork Ribs 17
	Citrus-Dijon Brushed
Prince Edward Island Mussels 10	Vegetable Risotto
Steamed in a Rich Curry Broth	Coleslaw

Jumbo Shucked Virginia Oysters and
Spanish Chorizo Sausage 13	Tamarind Braised Veal Osso Buco 32
Cheesy Grits	Steamed Broccoli
	Garlic Mashed Potatoes
Pulled Osso Buco & Mushroom Ragout 12
Wine Braised Pasta
Grated Granna Padana Cheese	Meaty & Tender Braised Lamb Shank 30
	Black Beans & Tomatoes
Roasted Eggplant Cheese Cake 11	Sauteed Vegetables
Basil and Tomato Chiffonade
Garlic-Pine Nut Crust
Roosted Garlic Cream	Bone in Double Cut Crown Roast
	Pork Chop 26
Mixed Greens Salad 13	Grilled and Served with Roasted Red Potatoes
Three Citrus Poached Shrimp	Braised Cabbage
Mandarin Orange, Radish, Scallion	Maple-Bourbon Glaze
Red Bell Peppers
Citrus-Coconut Vinaigrette

Caesar Salad 10 Garlic Bread 3.50