The Carlton Restaurant

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Restaurant Week Menu – August 12-17

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THE CARLTON RESTAURANT WEEK MENU
August 12 – 17, 2013 – $35 per person
$49 with Wine Selections

STARTERS

SMOKED SALMON
House Smoked Salmon on a Sea Salted Cucumber,
Horseradish Crème Fraiche, Whipped Sundried Tomato-Caper Relish
Sonoma Coast Vineyards Sauvignon Blanc’10

KOBE BEEF CHEEK RAVIOLI
Kobe Beef Cheeks, Italian Herbs, Four Cheeses, Homemade Pasta,
Summer Vegetables, Cabernet Demi-Glace
Raymond “Field Blend – Lot 7″’11

SHRIMP SALAD
Baby Shrimp, Mixed Greens, Mango, Bell Pepper Confetti,
Cajun Roasted Pecans, Apricot Vinaigrette
Ferrari-Carano Fume Blanc’12

MAIN COURSE

GROUPER
Oven Roasted with a Panko Crust, Pesto Whipped Potatoes,
Vegetable Medley, Roast Pepper Cream
Chamisal “Stainless” Chardonnay’10

SHELLFISH PASTA
Sunray Venus Clams, Prince Edward Mussels, Gramigna Noodles,
Tomatoes, Spinach, White Clam Sauce, Parmesan Areggiano, fresh Herbs,
J. Lohr “Riverstone” Chardonnay’11

PETITE FILET & SHRIMP
5oz. Filet, Cajun seared Shrimp, Tomato Basil Risotto,
Carrot-French Bean Sauté, Lemon-Herb Beurre Blanc,
Conch Y Toro “Marques de Casa” Cabernet Sauvignon’09

DESSERT

CAPPUCCINO TORTE

STRAWBERRY CRÈME BRULEE

FRENCH VANILLA ICE CREAM WITH FRESH BERRIES

Restaurant Week – Jan. 14-20

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Restaurant WeekRestaurant Week is upon us once again! Along with many participating restaurants in the region, The Carlton will be offering three courses for $35 from Monday, January 14 through Saturday, January 20!

You can pair the first two courses with wines for only $49! A great deal and reason to leave your house in January and go out to dinner! We hope to see you for this bi-annual promotion that’s been gaining in popularity and participation! Click here to view the 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