Royal India Express Menu

Main Menu

• Mixed Vegetable Pakoraa

  3.25
  An assortment of vegetables dipped in chic pea flour butter and fried
• Vegetable Samosa

  2.50
  Seasoned potatos and peas wrapped in a light pastry
• Kabab Platter

  10.95
  Chicken rashmi kabab seekh kabab chicken tikka and tandoori shrimp
• Bruschetta

  7.60
  Fresh grilled garlic bread, topped with diced vine-ripe tomatos, basil, infused olive oil and aged parmesan cheese, served with our balsamic vinaigrette dressing
• Emerald Bay Crab Cakes

  9.50
  Maryland style crab cakes, blended spices, pan seared, served with remoulade sauce and homemade corn relish
• House Smoked Salmon

  8.80
  Glazed with whole grain mustard and dill, served with chive aioli and crusty baguette slices
• Falcon's Fire Wings

  7.60
  Mild or hot, with our fresh bleu cheese dressing, crisp celery and carrot sticks
• Oak Grilled Quesadillas

  11.00
  Fire roasted peppers and onions, colby and pepper jack cheese with oak grilled steak and sauteed mushrooms
• Aloo Tikki

  3.00
  Potato patters served with peshawari red chutney
• Assortment Platter

  8.45
  Assortment of vegetable pakoras, samosa, chicken tikka and seekh kabab
• Heritage Onion Soup

  5.20
  Topped with a toasted crouton and melted Swiss cheese
• Baked Brie

  9.40
  French brie, topped with fire roasted red peppers, fresh basil and infused olives oil, served with seedless grapes and a fresh baked baguette
• Seared Ahi Tuna

  11.90
  Sushi grade tuna, seared rere, served with fresh mixed greens and our sesame ginger dressing
• Oak Grilled Shrimp

  9.40
  Six large black tiger shrimp, herb toasted on our oak grill, served with an avocado basil dipping sauce and fresh garlic bread
• Oak Grilled Quesadillas

  10.00
  Fire roasted peppers and onions, colby and pepper jack cheese with oak grilled chicken breast, tomato salsa and corn

• Shrimp Masala

  13.95
  Large shrimp sauteed with garlic, ginger, golden onions and tomatos
• Shrimp Jeltred

  13.95
  Shrimps saussed with boll peppers, onions, tomatoes and corlandar. Ques langy and tasteful
• Shrimp Vindaloo

  13.95
  Large shrimp cooked with fiery red hot spices. A goan specialty

• Jumbo Shrimp Tandoori

  17.95
  Shrimp mannated and grilled over charcoal
• Chicken Tikka

  10.95
  Boneless cubes of chicken marinated in yogurt and freshly ground spices, finished in clay over
• Chicken Reshmi Kabab

  4.95
  A boneless tender chicken marinated with yogurt, ginger and garlic, grilled over charcoal
• Tandoori Chicken

  14.95
  Chicken marinated in yogurt and freshly ground spices, skewared and grilled to your order
• Lamb Tikka Peshawri

  12.95
  Well marinated choice lamb cubes grilled in clay oven, A delicacy of poetawar

• Lamb Curry

  12.95
  A specialty from kashmir loan chunka of lamb cooked in a rich strond sauce with a blend of fregrant spices
• Lamb Bhuna Punjabi

  12.95
  Chunks of lamb cooked with tomatoes, onions, fresh herbs and spices. A punjabi delicacy
• Lamb Korma Kashmiri

  13.95
  Cubes of lamb cooked in a creamy sauce and garnished with stronds and fruits
• Lamb Vindaloo

  12.95
  Lamb cooked in a fiery vinegar flavored sauce. A specialty of Goa
• Lamb Patiala

  12.95
  From the royal kitchens of patialia state. Tender boneless lamb pieces cooked with ground onion, ginger, garlic and aromatic masals, cooked with potatoes
• Lamb and Spinach

  12.45
  Tender lamb pieces cooked with chopped creamy fresh spinach and traditional spices

• Chicken Curry

  12.43
  A very traditional poultry dish prepared in a spicy curry sauce of ground onions, garlic, ginger, tomatoes and other seasonings
• Chicken Korma Kashmiri

  12.95
  Chicken cooked in creamy sauce with almonds and dried nuts, lightly spiced
• Chicken Tikka Masala

  12.95
  Barbecued cubes of chicken cooked with lomatoes, onions and yogurt. An all time favorite
• Chicken and Spinach

  12.95
  Curred chicken cooked with chopped fresh spinach and lightly spiced

• Platachlo Kulfi

  2.95
  Rice indian ice cream made of thickened milk, topped with cardamon and pistachio for its exotic flavor
• Gulab Jamun

  2.50
  Reduced milk balls served in rose flavored sugar syrup and cardamon
• Mango Kulfi

  2.95
  Rich indian ice cream made of thickened milk, topped with mango for its exotic flavor
• Rice Pudding

  2.95
  Made with milk and basmati rice

• Sweet Lassi

  2.95
  A sweet yogurt drink from north India
• Salt Lassi

  2.50
  A typical north indian drink of vogurt and onion seeds
• Soft Drinks

  11.95
• Mango Lassi

  2.95
  A sweet yogurt drink flavored with mango
• Masala Tea

  1.95
  Special Indian darjeeling tea flavored with cardemon, cloves and cinnamon quits testful

• Stonewood Caesar

  8.50
  Crisp romaine lettuce, tossed with our signature eggless caesar dressing, homemade croutons and fresh grated parmesan cheese
• Stonewood Caesar

  15.50
  With herb basted oak grilled black tiger shrimp, grilled or blackened mahi-mahi or salmon
• Clubhouse Salad

  11.50
  Oak grilled chicken breast over fresh mixed greens, marinated artichoke hearts, smoked bacon, tomato, egg, colby and pepper jack cheese
• Mediterranean Salad

  12.50
  With an herb basted oak grilled chicken breast
• Grilled Asparagus and Brie Salad

  9.50
  Grilled asparagus, brie cheese and proscuitto ham served on a bed of fresh field greens accented with grape tomatoes and finished with our house vinaigrette dressing and flash fried, thinly sliced onion rings
• Grilled Asparagus and Brie Salad

  16.50
  With herb basted oak grilled black tiger shrimp or mahi-mahi or salmon
• Oak Grilled Hamburger

  9.40
  Fresh hand packed, choice ground chuck with American, Swiss, colby or blue cheese
• Stonewood Caesar

  11.50
  Crisp romaine lettuce, tossed with our signature eggless caesar dressing, homemade croutons and fresh grated parmesan cheese with an herb basted oak grilled chicken breast
• Oak Grilled Steak Salad

  11.50
  Oak grilled tender choice steak, sliced thin, fresh field greens, red peppers, grilled marinated portabella mushrooms and walnut pieces, finished with bleu cheese crumbles and raspberry balsamic vinaigrette dressing
• Mediterranean Salad

  9.50
  A mediterranean blend of kalamata olives, french beans, grape tomatoes, cucumbers, mushrooms, pine nuts and feta cheese, served over a bed of fresh baby field greens and spinach tossed with herb vinaigrette
• Mediterranean Salad

  16.50
  With herb basted oak grilled black tiger shrimp, grilled or blackened mahi-mahi or salmon
• Grilled Asparagus and Brie Salad

  12.50
  With an herb basted oak grilled chicken breast
• Caprese Salad

  10.00
  Vine ripe tomatoes and fresh mozzarella nestled in a bed of crisp field greens drizzled with balsamic reduction

• La Terre Cellars, White Zinfandel, California

  5.00
• Lake Sonoma Sauvignon Blanc, Dry Creek Valley

  7.00
• Covey Run Riesling, Washinton

  6.00
• Santa Margherita Pinot Grigio, Alto Adige Italy

  23.00
• King Estate Domaine Pinot Gris Reserve, Oregon

  35.00
• Chateau Ste, Michelle "Cold Creek" Riesling, Washington

  37.00
• La Terre Cellars, Pinot Grigio, California

  5.00
• King Estate Pinot Gris, Oregon

  7.00
• Conundrum, California

  22.00
• Merryvale "Starmont" Sauvignon Blanc, Napa

  28.00
• Valley of the Moon Pinot Blanc, Sonoma County

  30.00

• La Terre Cellars, California

  19.00
• Kendall Jackson "Vintners Reserve," California

  7.50
• Chateau Ste, Michelle "Indian Wells," Washington

  9.00
• Murphy-Good "Island Block," Alexander Valley

  34.00
• Chalk Hill, Sonoma

  67.00
• Kenwood "Sonoma Series" Sonoma

  7.00
• Benziger "Carneros," Carneros

  7.00
• Cambria "Katherine's Vineyard," Santa Maria Valley

  9.00
• Lake Sonoma, Sonoma

  30.00

• La Terre Cellars, California

  5.00
• Blackstone Merlot, Napa

  34.00
• Frogs Leap, Napa

  70.00
• Pine Ridge "Crimson Creek," Napa

  52.00
• Kenwood

  7.00
• Sterling, Napa

  34.00
• Chateau Ste. Michelle "Canoe Ridge," Washington

  40.00
• Merryvale Reserve, Napa

  55.00

• La Terre Cellars, California

  5.00
• Benziger, Sonoma

  8.00
• Raymond "Estates," Napa

  9.00
• Kenwood "Jack London," Sonoma

  22.00
• Sequoia Grove, Napa

  53.00
• Caymus, Napa...Limited Availability

  102.00
• Liberty School " Coastal Oaks," California

  8.00
• Merryvale "Starmont," Napa

  8.50
• Murphy-Goode, Alexander Valley

  9.00
• Silverado, Napa

  67.00
• Silver Oak, Alexander Valley... Limited Availability

  95.00

• Ravenswood Vintners Blend Zinfandel, California

  6.00
• Rosemount Estete Diamond Shiraz, Australia

  7.00
• Ravenswood Zinfandel Sonoma

  32.00
• Morgan Twelve Clones Pinot Noir, Santa Lucia Highlands

  43.00
• Benziger Pinot Noir, Sonoma

  35.00
• Fife Old Vines Zinfandel, Napa

  42.00
• Gloria Ferrer Pinot Noir, Sonoma

  7.50
• Columbia Syrah, Columbia Valley, Washington

  8.00
• King Estate Pinot Noir, Oregon

  22.00
• Penfolds Bin 389 Cabernet-Shiraz, Southeast Australia

  40.00
• Guenoc Victorian Claret, North Coast

  34.00
• Kenwood "Jack London" Zinfandel, Sonoma

  38.00

• Saddlebrook Chicken

  18.40
  Sauteed breast of chicken, mushroom and shallot wine sauce, garlic mashed potatoes and fresh steamed seasonal vegetables
• Pacific Cliffs Salmon

  19.60
  Almond dusted salmon filet, brandied blueberry compote served with rice pilaf and asparagus
• Pork Adirondack

  18.50
  Sauteed pork tenderloin, white wine mushrooms and shallot sauce, garlic mashed potatoes and fresh steamed seasonal vegetables
• Herb Encrusted Lamb

  28.00
  French cut, slaw roasted rack of lamb, whole grain mustard mint sauce, garlic mashed potatoes and fresh steamed asparagus

• Chicken Pantelleria

  14.80
  A light sauteed chicken breast accented by a pan sauce of fresh shallots, mushrooms and sun- dried tomatoes, finished with a delicious apricot flavored Italian dessert wine.Served on garlic mashed potatoes and steamed brocolini
• Vegetable Pasta

  14.40
  Imported linguini, sauteed with chopped tomatoes, basil, grated parmesan and infused oil, topped with a marinated portabello mushroom cap filled with sauteed spinach, sundried tomatoes and asparagus tips. Finished with shredded parmesan cheese
• Oak Grilled Tenderloin Skewer

  14.00
  Beef tenderloin pieces skewered with portobello mushrooms, zutchini wedges, red and yellow bell peppers and bermuda onions the marinated toaccent the flavors of the oak grill. served over rice pilaf
• Scampi Shrimp with Spinach and Pasta

  15.50
  Large black tiger shrimp, field fresh baby spinach, button mushrooms and bermuda onions, sauteed in a light scampi sauce, tossed with imported linguini
• Pot Roast Platter

  13.50
  Moist and tender pot roast with garlic mashed potatoes and fresh steamed seasonal vegetables
• Pot Roast Platter

  5.00
  Add a grilled asparagus and brie, mediterranean or caprese salad
• Lemon Chardonnay Chicken Florentine

  14.40
  Tender breasts of chicken sauteed in a delicate citrus-caper chardonnay sauce served over wilted spinach. Dusted with fresh grated mozzarella
• Blackened Chicken Pasta

  14.40
  Bowtie pasta, fresh baby spinach, asparagus and sundried tomatoes in a chardonnay cream
• Crescent City Jambalaya

  15.50
  Fresh chicken, shrimp and andouille sausage, sauteed with traditional creole spices, served with classic red beans and rice
• Chicken Pot Pie

  12.90
  Tender white chicken, fresh carrots, onions, mushrooms and peas, in a supreme sauce, topped with a baked puff pastry
• Pot Roast Platter

  3.50
  Add a house or caesar salad

• Sirloin

  19.50
  Thick centor cal, seasoned and seared 10 oz
• New York Strip

  28.50
  Aged for tenderness and flavor
• Pork Chops

  18.80
  Thick, center cut boneless pork chops marinated in a blend of citius infused olive oil, honey, say and spices
• Pork Chops

  3.50
  Add sauteed button mushroom to any entree
• Filet Mignon

  25.50
  Closely trimmed, tender center cut
• New York Strip

  4.00
  Oscar any steak with steamed asparagus, tender crab meat and fresh hollandaie
• Pork Chops

  7.00
  Add herb basted shrimp to any entree

• Salmon

  18.80
  Fresh, cold water Atlantic salmon
• Grouper

  23.00
  Line caught, black grouper
• Mahi-Mahi

  20.00
  Tropical waters, mild flavor
• Swordfish

  21.50
  Tropical waters, thick, steak cut

• Herb Encrusted Grouper

  18.90
  Oven roasted, fresh black grouper glazed with balsamic vinaigrette and dusted with herb bread crumbs. Served with savory rice pilaf, fresh steamed asparagus and finished with a balsamic reduction
• Mahi and Mussels

  18.90
  Oak grilled mahi-mahi served on a bed of wilred spinach with a crabmeat bechamel and garnished with prince edward island mussels
• Swordfish Bruschetta

  3.50
  Add a house or caesar salad
• Oak Grilled Citrus Salmon

  16.60
  Fresh Atlantic salmon, marinated in light caper citrus vinaigrette, served with a sauteed medley of new potatoes, kalamata olives, french green beans, mushrooms and grape tomatoes
• Swordfish Bruschetta

  17.50
  Fresh swordfish, oak grilled, served over a savory rice pilaf, topped with diced vine-ripe tomatoes, basil, infused olive oil, parmesan cheese and a balsamic vinaigrette reduction