Restaurant Week Menu August 13-18
THE CARLTON
RESTAURANT WEEK MENU
Culinary offerings by Mark Swomley
The week of August 13-18, 2012
$35 per person – excluding Tax & Gratuity
$49 per person with Wine Selections for each course
(CHOOSE ONE FROM EACH CATEGORY)
STARTERS
POACHED SHRIMP SALAD
Chilled Baby Shrimp, Mandarin Orange, Strawberry and Almonds
Served over Baby Spinach with Honey Citrus Vinaigrette
Miguel Torres Hemisferis”Reserve” Sauvignon Blanc’11
LAMB & CHEVRE SPRING ROLLS
Crisp Spring Rolls with Ground Lamb, Chevre, Sundried Cherries and Sweet Bourbon Glaze
Cupcake Pinot Noir’10
LOBSTER PIEROGIES
Lobster, Potato and Cheddar in homemade Pasta
Served with Julienne Vegetables, Roast Garlic Butter and Parmesan
DeMartino “Reserve” Chardonnay’09
MAIN COURSE
BEEF TENDERLOIN
Broiled to perfection and served with Blue Cheese Whipped Potatoes,
sautéed Wild Mushrooms, Vegetable Medley, Cabernet Glaze and fresh Micro Greens
Leese-Fitch Cabernet Sauvignon’10
MAHI MAHI
Fresh herbed Mahi Mahi wood grilled and served over Crab-Corn Bisque
with a crisp Ricotta-Risotto Cake, stewed Tomatoes & Onions and Roast Garlic Aioli
Montepio Torontes’10
PIERRE BREAST
Southwest seasoned Pierre Breast of Chicken served with BBQ Pork Risotto,
grilled Summer Squash, Red Pepper Butter, Chippotle Aioli and Manchego Cheese
Laurence Feraud Cotes du Rhone’10
DESSERT
GRILLED PEACH SHORTCAKE Banfi Rosa Regale’09
CRÈME BRULEE WITH FRESH BERRIES Chateau Loupiac Gaudiet’07
CAPPUCINO TORTE Croft Tawney Port NV
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