It is always exciting to watch a new chef grab hold of a kitchen and make it his own! Our new Executive Chef Simon DeJohn started with us seven years ago as he commenced his studies
at Le Cordon Bleu.
He progressed from station to station, eventually becoming an extremely valuable Sous Chef responsible for some of our most popular dishes. He has waited patiently for this opportunity and has seized it with vigor and passion.
There are many new additions to our menu and an overall excitement in our kitchen and restaurant! Simon is only the fourth Executive Chef in our 29-year history!
For the remaining Friday’s during the Lenten Season The Carlton will re-visit the Restaurant Week format that continues to gain in popularity twice a year. Our guests have responded so positively to Restaurant Week that we decided to offer the same deal – Three Courses for $35 or $49 with Wine Selections! Click here to view the menu. Hopefully the deal and the meatless menu will persuade you away from your local Fish Fry!
During Lent, we’re partnering with Catholic Charities and supporting their many good efforts from Homeless Outreach, Counseling, Senior Services and Workforce Development. You can donate simply by ordering from the Friday evening special menu or choosing Chef Simon’s Mahi Mahi at Lunch or his new Grouper selection at Dinner any day during the Lenten Season!