| TAPAS |
|
| 6 Each or Three for 14 |
|
|
ENTREES |
| *Iberian White Anchovies, Crostini, |
|
| Tomato Confit, Capers |
Seared Rare Blue Fin Tuna 33 |
| *Calamari Salad, Smoked Eel Salad, |
Udon Noodles with |
| Gyoza Chips |
Bok Choy and Daikon |
| *Warmed NZ Mussels with Red Curry |
Citrus Miso Broth |
| Cream Cheese and Cilantro |
|
| *Tuna Ceviche, Orange Marinated |
Sesame Crusted Tile Fish 26 |
| Tofu and Peppers |
Rice Pilaf |
| *Pineapple Kim Chee with |
Asparagus |
| Cured Salmon and Cod |
Citrus and Ginger Relish |
| *Smoked Salmon Sliders |
|
| Sour Cream and Cucumbers |
Blackened Grouper 21 |
| *Berry Wine Gelee. Drunken Goat Cheese, |
Cheddar-Scallion Grits |
| Pine Nuts |
Sauteed Asparagus |
| *Radicchio with Blue Cheese, Walnuts, Grapes |
Crayfish Cream Sauce |
| *Edamame Soy Beans Dusted with |
|
| Hawaiian Sea Salt |
Seared Scallops 28 |
| *Locally Grown Tomatoes, Watermelon, |
On Linguini |
| Feta, Balsamic Drizzle |
With Fennel, Leeks, Meyer Lemon Zest |
| *Sauteed Escargot, Roasted Garlic, |
Sauteed in White Wine with EVOO |
| Tomatoes |
|
| Pork Pate, Cornichons, |
Seared To Rare Duck Breast 26 |
| Dijon Mustard |
Basmati Rice |
| *Duck Pot Stickers, Sweet Soy- |
Caramelized Plantain |
| Ginger Sauce |
Pineapple-Mango “Q” |
|
Pineapple Relish |
| Appetizers |
|
|
Grilled Boneless 12 Oz, Loin Pork Chop 24 |
| Tempura Soft Shell Crab 12 |
Sweet Potato Hash |
| Remoulade |
Sauteed Spinach |
|
Mole Sauce |
| Breaded and Fried Shrimp 11 |
|
| Atop White Beans |
Aujourd’hui’s “Le Royale” Burger 14 |
| With Spicy Italian Sausage and Parmesan |
8 Oz. Black Angus Beef |
|
Topped with Broken Feta Cheese, |
| New England Clam Chowder with Tarragon 9 |
Sauteed Onions, Green and Red Bell Peppers |
|
French Fries |
| Arepas 10 |
|
| Pork Simmered with Onions |
Pepper Crusted Prime Rib 26 |
| In Lime with Smoked Paprika |
Garlic Spiked Mashed Potatoes |
|
Vegetable |
| Lamb and Feta Spring Roll 9 |
Mushroom Demi Glaze |
| Honey Mustard |
|
|
12 Oz. Black Angus NY Strip 29 |
| Roasted Eggplant Cheese Cake 11 |
Blue Cheese-Potato Puree |
| Basil and Tomato Chiffonade |
Sauteed Asparagus |
| Garlic-Pine Nut Crust |
Red Wine Reduction |
| Roasted Garlic Cream |
|
|
Osso Buco 32 |
| Mixed Lettuce Salad 11 |
Roasted Garlic Polenta |
| Locally Grown Tomatoes, |
Wilted Spinach |
| Cucumber, Radish |
White Wine and Lemon |
| Blue Cheese Dressing |
|
|
|
| Caesar Salad 9 Garlic Bread 3.50 |
|