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