Welcome To Thursday Evening’s Menu

	ENTREES

TAPAS	Seared Scallops 29
6 Each or Three for 14	Bacon-Cheddar Grits
	Celery Root Puree
*Japanese BBQ’d Eel, Wakame Seaweed Salad	Sauteed Kale
*Iberian White Anchovies, Cherry	Maple Gastrique
Tomato, Crostini, Drunken Goat Cheese
*Chilled Japanese Spiced Calamari Salad	Paella Risotto 27
*Big Eye Tuna Tartare,	Shrimp, Scallops, Mussels,
Avocado, Sesame Oil	Chorizo Sausage, Onion, Bell Pepper,
*Mushroom and Pork Pate, Crostini, Coarse	Saffron
Grain Mustard, Cornichons
*Spicy Feta Stuffed Lamb Meatballs and Pesto	Seared Rare Tuna Loin 36
*Roasted Garlic Hummus with Grilled Pita	Over Buckwheat Soba Noodles
*Roasted Beets, Arugula Pesto,	With Bok Choy, Carrots, Cashews
White Truffle Oil	Sesame Vinaigrette
*Muffalata Sliders, Smoked Mozzarella,
Olive Relish	Grilled Salmon 25
*Watermelon, Feta Cheese,	Smoked Salmon, Scallion. Brie
Balsamic Reduction	Bread Pudding
*Brie, Orange,	Asparagus
Toasted Almonds, Crostini	Pesto Broth with Cherry Tomatoes and Arugula
*Edamame Soy Beans Dusted with
Alder Wood Smoked Sea Salt	Roasted Half Rack of Lamb 31
*Blue Cheese, Apples, Radicchio,	Pesto Couscous
Apple-Date Puree	Roasted Tomatoes and Bell Peppers
	Smoked Napa Olive Oil Drizzle
Appetizers
	Braised Lamb Shank 32
Panko Breaded and Fried Soft Shell Crab 12	White Beans, Rosemary.
On a Bed of Spinach	Roasted Roma Tomatoes
Roasted Garlic-Crab Cream	Grilled Zucchini

Grilled Little Neck Clams 12	Aujourd’hui “Le Royale” Burger 15
Over Linguini	8 Oz. Black Angus Beef
In a Casino Butter of Bacon, Peppers, Garlic	Caramelized Onion, Sundried Tomato,
	Mozzarella
Pan Seared Duck Breast 12	Cole Slaw and French Fries
Over New Potatoes with Chorizo Sausage,
Black Mission Fig Hash	Beef Tip Linguini 19
Rich Duck Jus	In a Light Cream Sauce with
	Black Garlic, Sundried Tomatoes, Asparagus
Hoisin Brushed and Grilled Quail 11	Grated Parmesan
Cilantro, Lime, Bok Choy Salad
	Grilled 8 Oz. Filet Mignon 32
Caesar Salad 10 Garlic Bread 4	Roasted Garlic Mashed Potatoes
	Sauteed Asparagus
Local Lettuces Salad 11	Red Wine Reduction
Radishes, Cherry Tomatoes,
Cucumbers	Veal Osso Buco 34
Herbed Yogurt Dressing	Braised with Grand Marnier and Oranges
	Mashed Carolina Yams
	Butter Sauteed Asparagus