Royale Cafe Vinoteca

Lightly steamed green beans, potato, cucumber, radish, Mediterranean olives, egg, artichoke, anchovies and oil packed tuna belly, all presented on a plate lightly dressed with a Dijon vinaigrette.

Romaine and spinach, feta cheese, cucumber, tomato, radish, Kalamata olives and red onion. Dressed lightly with croutons and a red wine vinaigrette.

Organic Tuscan kale with cherry tomatoes and Parmesan cheese rubbed in a creamy Caesar dressing.

Sliced fresh mozzarella, tomatoes, fresh basil pesto and balsamic reduction.

Please call restaurant for daily selection.

Please call restaurant for daily selection.

Fresh mozzarella, sliced tomato and basil pesto served on grilled ciabatta.

Fresh roasted chicken, pepper jack cheese, red peperonata with spinach, tomato and red onion served warm on grilled ciabatta.

With Monterey Jack cheese, spinach, tomato and red onion served warm on grilled ciabatta.

Albacore tuna salad and melted cheddar on grilled marble rye bread.

Fresh turkey breast, sliced and served on a croissant or multi grain bread with Dijon mustard, lettuce and tomato.

Served on a choice of fresh baked croissant or multi grain bread with lettuce and tomato.

Slow roasted heritage pork, stuffed with fresh herbs and Italian sausage, served stacked on a kaiser roll with apricot mostarda, lettuce, tomato red onion.

Made with the best thinly sliced Italian prosciutto, fresh basil pesto, sliced tomato and shaved Parmigiano. On grilled ciabatta.

A typical street food of Florence, Italy. Slowly simmered beef shredded and served on a Kaiser roll with salsa verde and pesto di chile.

A classic French bistro sandwich, made with the freshness and flavors of the Mediterranean. Thinly sliced tomato, cucumber, artichoke, Mediterranean olives, egg, radish and oil-packed Ventresca tuna belly. Served with a Dijon vinaigrette on a French baguette.

Thinly sliced French boiled ham, slices of imported French butter served with cornichons on a crusty French baguette.

Pastrami, Swiss cheese, sauerkraut and Thousand Island dressing served on grilled rye bread.

Spread on choice of a bagel or croissant with creme cheese, creme fraiche, capers, red onion and tomato.