The Carlton Restaurant

The Carlton Restaurant Week Menu

The Carlton Restaurant Week Menu

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THE CARLTON
RESTAURANT WEEK MENU
JANUARY 14-19, 2013

$35 per person/$49 with Wine Selections


STARTERS
THREE BEET SALAD 
With Fresh Local Greens, crisp Chevre Cake, Sundried Cherry Pecans,
Balsamic Drizzle and Triple Berry Vinaigrette

Chateau Ste. Michelle Reisling’11

WILD MUSHROOM CROSTINI 
Wild Mushrooms sautéed in Sherry-Garlic Butter
and served over grilled Crostini with Feta Cheese and Basil Oil

Cupcake Pinot Noir’10

CRAB SALAD 
Jumbo Lump Crab, fresh Greens, Honey Citrus Vinaigrette,
Balsamic Syrup, toasted Almonds and Parmesan Arregiano

Esser Sauvignon Blanc’10

MAIN COURSE


BEEF TENDERLOIN
Broiled to perfection and served with an Herbed Risotto Cake,
Wild Mushroom Ragout,Vegetable Medley, Cabernet Glaze and crumbled Blue Cheese

Leese-Fitch Cabernet Sauvignon’10

TILAPIA 
Fresh Parmesan and Panko crusted Tilapia oven roasted and served with
Buttermilk Whipped Potatoes, French Beans, Garlic Butter and Roast Tomato Coulis

Souverain Chardonnay’10

HERBED CHICKEN BREAST 
Tender herbed Breast of Chicken pan sautéed and served over Mandarin
Orange-Scallion Pilaf with crispy Shrimp, Baby Carrots and Citrus Butter 

Montepio Torrontes’10


DESSERT

CHOCOLATE MOUSSE TART WITH FRESH BERRIES
CRÈME BRULEE
CAPPUCINO TORTE