THE CARLTON
“SEAFOOD FRIDAYS”

Serving Friday Evenings Thru March 29
Culinary Offerings – Chef Simon DeJohn
Three Courses – $35 per person+Tax & Gratuity,
$49 per person+Tax & Gratuity with Wine Selections

STARTER

CRAB & LOBSTER ETOUFFE
Chateau Ste. Michelle Washington Riesling’10

FRESH SPINACH SALAD
Mandarin Oranges, Sun-dried Cherries, Red Onions,
Tomatoes, Berry Vinaigrette and Balsamic Drizzle
Esser California Sauvignon Blanc’08

CARIBBEAN WHITE SHRIMP
Crisp Pastry with Cherry Tomatoes, Scallions,
Manchego Cheese and Bechamel Sauce
Revelry Columbia Valley Chardonnay’11

ENTRE

CRAB PASTA
Lump Crab served over Cassareccia Pasta tossed with Tomatoes, Artichokes,
Spinach and a light Citrus Cream. Topped with Balsamic Drizzle and fresh Parsley. Drylands New Zealand Marlborough Sauvignon Blanc’11

BAY OF FUNDY SALMON
Hardwood grilled and served over Maple Roasted Yams with
Green Beans & Almonds,Cinnamon Apple “Jelly” and Micro Basil
Asunto Devino Chilean Central Coast Sauvignon Blanc’10

SEA SCALLOPS
Fresh Diver Sea Scallops pan seared and served with
Asiago Risotto and Winter Squash Provencal
Sorelle Per Sempre California Central Coast Chardonnay’11

DESSERT

WHITE CHOCOLATE CRÈME BRULEE

CAPPACINO TORTE

FRESH BERRIES with Whipped Cream