Thursday Lunch St. Thomas

TAPAS
6 Each or Three for 14	ENTREES

*Veal Brochette Pita	Grilled Channel Bass 21
Asian Pear, Cucumber Salad	Crayfish, Corn Spiked Risotto
Shaved Manchego	Sauteed Broccoli
*Beef and Pork Spring Roll,	White Wine Mustard Sauce
Cashew Sweet Chili Sauce
*Blue Cheese Dusted Fried Chicken Livers	Roasted Mahi 18
Orange Brown Butter	Olive Tapenade
*Chicken Pot Stickers with	Orzo Tossed with Roasted Peppers,
Sweet Chile Sauce	Artichoke Hearts, Pesto
*Cold Water Mussels,
Fennel Mignonette	Sauteed Tilapia 17
*Asian Marinated and Chilled Squid Salad	Roasted Fingerling Potatoes
With Tofu	Sauteed Asparagus
*Stuffed Peppers, Crayfish, Ricotta,	Heirloom Tomato Vinaigrette
Roasted Garlic
*White Pepper Crusted Seared White Tuna,	Fish and Chips 17
Red Caviar, Arugula Salad	Catfish
*Japanese BBQ’d Eel, Pickled Watermelon	Spicy Passion Fruit Mayo
*Bay Scallop, Copia Ceviche
Topped with Slivered Grapes	Grilled or Fried Chicken Sandwich 15
*Heirloom Tomatoes, Cucumber,	Pepper Jack Cheese, Cilantro-Lime Aioli,
Radish, Fig Balsamic	Tomato, Sauteed Peppers and Onions
*Wasabi, Sesame Seed, Sea Salt	House Made Chips
Tossed Edamame Soy Beans
*Goat Cheese Brie with Blackberry-	Curry Spiced Roast Pork Tenderloin 17
Cabernet Gelee and Crostini	Toasted Barley
	Sauteed Mushrooms with Kale
APPETIZERS	Balsamic Reduction
	Fig Chutney
Big Bowl of Mussels 13
Steamed in Red Wine with	West New York Grinder 15
Tomato-Poblano Ragout	Shaved Salami, Prosciutto,
Cilantro Butter	Provolone, Roasted Pequillo Pepper,
	Olive Oil and Vinegar
Sauteed Calamari 12	Potato Salad
With Braised Endive, Garlic and Lemon	Cole Slaw
Atop Slightly Wilted Arugula
	Meatloaf 13
Sweet Potato Gnocchi 12	Beef, Pork, Duck
Pulled Duck Leg Confit	Twisted with a Bit of
Tomato-Fennel Butter	Sambol Olek and Sage
Herbs	Mashed Potatoes
	Topped with Cheddar and Gravy
Eggplant Cheesecake 11
Toasted Walnut & Garlic Bread Crust	Aujourd’hui “Le Royale” Burger 14
Fresh Diced Tomatoes and Basil	8 oz. Certified Black Angus Beef
Roasted Garlic Cream Sauce	Open Face on Texas Toast
	Topped with Brie, Gingered Peach Jam
Radicchio and Mixed Green Salad 11	House Cut Fries
Cantaloupe,
Heirloom Tomatoes, Cucumbers	Grilled Flat Iron Steak 21
Kim Chee Vinaigrette	Puree of Potato
	Sauteed Broccoli
Caesar Salad 11 Garlic Bread 4	Black Pepper-Mushroom Demi Glaze