CRAIG & SALLY’S

February 2nd, 2006

*Balsamic Boiled Eggs Filled with Lump Crab, Roasted Corn and Cream Cheese

*Chicken Satay Broiled with a Chai Peach Chutney

*Grilled Pineapple Topped with Honey-Teriyaki Marinated New York Strip

*Fresh Mozzarella and Syrah Marinated Beefsteak Tomatoes and Local Basil

*Roasted Peppers, Country Olives, and Feta atop a Crostini

*Japanese BBQ Eel atop Wakame Seaweed Salad

*Duck Potstickers with Sweet Chile Sauce

*Truffle Oil, Honey and Balsamic Marinated Figs- Ricotta Crostini

*Smoked Salmon Napoleon Crepe with  Maple-Mustard Drizzle

*Truffle Mousse Pate atop Crostini and Capers

*Edamame Soy Beans Dusted with Sea salt

The above “TAPAS” are $5.00 each or Three for $12.00

PRE-ENTREE

Sally’s Roasted Eggplant Cheesecake Baked in a Pine Nut-Garlic Bread Crumb Crust, Topped with Roasted Garlic Cream, Fresh Basil and Diced Tomatoes

Empanada of Jerk Seasoned Vension Roti, in a classic sour cream curry pastry crust with an Arugula-Scallion Green Goddess Dressing

Locally Grown Squash Blossom ”Rangoons”,  Filled with Crab, Marscapone Cheese and Scallions, Lightly Tempura Batter Fried with a Cilantro Raitta 

A Portobello Mushroom Cap Filled with Andouille Sausage, Stilton Cheese and Crab, Baked with a New Orleans Fresh Peach and Crayfish Sauce

Locally Caught Wahoo, Marinated, Grilled and Chilled and Presented atop a Confit of Onion Slices, Grilled Beefsteak Tomatoes and Cinnamon Basil, Napped withA Spanish Shallot/Sherry Vinaigrette 

Italian Aranacini – Risotto/Pistachio Balls Filled with Smoked Chicken, Muenster and Peppers ,with a Tomato-Zinfandel-Roasted Red Pepper Sauce 

Mixed Greens Tossed Locally Grown Haricots Verts, Grilled Zucchini and Balsamic Vinaigrette, Topped with Crumbled Bleu Cheese, Marinated Black Mission Figs, Applewood Smoked Bacon and Toasted Walnuts 

Traditional Caesar Salad              

Crispy & Hot Garlic Bread

Italian  Hot Sausage and White Bean Soup 

ENTREES

Grilled Swordfish atop Wild Rice, Crowned  with Fresh Pineapple Chutney and Sided by a Sun Dried Mango and Red Grape Salad  

Jumbo Shrimp Sautéed with Tomatoes, Onions, Garlic, Applewood Smoked Bacon and Scallions, Finished with Roasted Bell Pepper/Stone Ground Dijon Cream and Served  over Linguine 

Cornmeal Crusted Tilapia, Pan Seared atop Red Beans &  Rice, Surrounded by a Tomato-Rose Cream and Topped with Pineapple Salsa

Sesame Crusted Tuna, Grilled Rare and Served atop Green Tea Soba Noodles with a Mango/Lime Spiked Soy Sauce, Grilled Baby Bok Choy and a Cool Watermelon-Lychee Salad 

Pomodori Secchi-Linguine Tossed with XVO, Sun Dried Tomatoes, Red Chile Flakes, Kalamata Olives, Prosciutto, and Finished with Fresh Basil.   

Slow Cooked  Crown Roast of Pork with Purple Peruvian Mashed Potatoes, a Sweet Corn, Onion and Blue Cheese Cream, Topped with a Fresh Tomato Compote 

Domestic Rack of Lamb, Grilled and Served over a Salad  of Arugula with Artichoke Hearts, Tomatoes, Onions, Chick Peas, Hearts of Palm, Roasted Bell Peppers, Feta Cheese and a Cilantro-Lime Vinaigrette     ½ Rack or Full Rack

Black Angus New York Strip, Grilled to Order and Served with Mushroom-Onion Risotto, and a Bell Pepper Salsa, Topped with Butter Grilled Shrimp.

Meaty and Tender Lamb Shank Braised With Chick Peas Masala, Hearts of Palm and Fresh Local Bay Leaves Onion, Carrots, and White Wine,

 Served On Romesco Mashed Potatoes. 

Veal Osso Bucco Braised with Tomatoes, Black Beans, White, Carrots, Onions and Celery, Served Over a Bed Of Ranchero Mashed Potatoes.

Slow Oven Roasted Prime Rib, Generously Cut, with Sour Cream Dill Sauce, Aus Jus and Mashed Potatoes.