THE CARLTON
30th ANNIVERSARY
SPECIAL MENU

Available November 2014
$30 Per Person + Tax and Gratuity

STARTER

CUP OF SOUP OR ORIGINAL HOUSE SALAD

ENTREE SELECTIONS

MIXED GRILL
Fresh Grilled Salmon, 5 ounce Pepper and Thyme crusted Filet,
Multi Grain Rice, Fall Vegetables, Herb Beurre Blanc

VEAL PORTABELLO
Tender Veal sautéed with Portabello Mushrooms and Capers,
Whipped and Gaufrette Potatoes, Sun-Dried Tomato Beurre Blanc

BARRAMUNDI
Fresh Cajun seared Barramundi, Spicy Shrimp, Tomato Basil Risotto,
Spinach-Caramelized Onion Saute, Sherry Butter

BOLOGNESE
Slowly braised Lamb, Beef and Veal with hearty Vegetables
in a rich Tomato Broth with Whipped Potatoes, Parmesan and Parsley

DESSERT

CAPPUCCINO TORTE
BANANA CREAM PIE
WHISKEY BREAD PUDDING
TOLL HOUSE COOKIE SUNDAE

THE CARLTON
“BEST OF SPAIN”
SPECIAL WINE DINNER

With Vintage Imports Lee Kuehn
Cuisine inspiration by Executive Chef Simon DeJohn
Friday, November 14 – 6:30 p.m.
$89 Per Person + Tax and Gratuity

CUNE MONOPOLE’13 (90)

ROCK SHRIMP PIEROGIE
With Avocado, Garrotxa (Spanish Goat’s Milk Cheese),
Julienne Vegetables, Sriracha-Lime Crème

GODELIA BIERZO MENCIA’10 (92)

ELK STRIP LOIN
Pepper-Thyme crusted and served with Potatoes Napoleon, charred Brussels Sprouts,
Chipotle Hummus, Fruit Chutney and Mimosa-Chile Glaze

VINA REAL RESERVA’09 (91)
CUNE RESERVA’09 (92)

CRAB GRILLED CHEESE
With Feta, Blueberry Stilton, grilled Brioche, Tomato-Pancetta Jam,
Caramelized Yam & Lobster Bisque, Honey Almond Clusters

CUNE GRAN RESERVA’08
VINA REAL GRAN RESERVA’06 (93)

LAMB LOIN
With a cracked Mustard Glaze, Shadea, Chorizo,
Autumn Squash Medley, Fall Pippin Apples

LUSTAU EAST INDIA CREAM SHERRY

DARK CHOCOLATE-FIG & PISTACHIO BISCOTTI
Black Cherry infused Crème Anglaise & Raspberry Meringue

THE CARLTON
FOOD & WINE TASTING EVENT

Culinary Creations by Executive Chef Simon DeJohn
Wednesday, October 29 – 6:30 PM
$79 Per Person ($59 without Wine) + Tax and Gratuity

HORS D’OEUVRES & WINE RECEPTION

DINNER SELECTIONS

MEDITERRANEAN STUFFED PEPPER
Sweet Bell Pepper stuffed with Tomatoes, Capers, Olives, Spinach,
Artichokes, Brown Rice, creamy Feta and toasted Pine Nuts.

BLACK SEA BASS
Oven roasted and served over braised Belgian Endive with
Acorn Squash, Sweet Corn Succotash and Gooseberry Vinaigrette.

WAGYU BEEF CHEEKS
Tender slowly braised Beef Cheeks served with Three Beet Risotto,
Port infused Morel Mushrooms, Baby Arugula, Tomato Concasse and Pan Jus Reduction.

AHI TUNA
Honey-Sesame seared Ahi served chilled over Bamboo Rice with sweet & spicy
Green Tea-Leek Broth, braised Red Cabbage and crushed Wasabi Peas.

LAMB LOIN
Olive Oil and Rosemary brushed Lamb Loin pan roasted and served with a Pumpkin-Millet Cake, Rapini-Swiss Chard-Kale Sauté, Chimichurri Sauce and toasted Pepitas

QUINOA PASTA
Quinoa Linguini Noodles tossed with Butternut Squash, Sundried Tomatoes,
Spinach, Roasted Cauliflower and Lemon-Sage infused Olive Oil

*All selections are served with your choice of Soup or Salad,
Carlton Dessert and Wine Selections