THE CARLTON RESTAURANT WEEK MENU
August 12 – 17, 2013 – $35 per person
$49 with Wine Selections

STARTERS

SMOKED SALMON
House Smoked Salmon on a Sea Salted Cucumber,
Horseradish Crème Fraiche, Whipped Sundried Tomato-Caper Relish
Sonoma Coast Vineyards Sauvignon Blanc’10

KOBE BEEF CHEEK RAVIOLI
Kobe Beef Cheeks, Italian Herbs, Four Cheeses, Homemade Pasta,
Summer Vegetables, Cabernet Demi-Glace
Raymond “Field Blend – Lot 7″’11

SHRIMP SALAD
Baby Shrimp, Mixed Greens, Mango, Bell Pepper Confetti,
Cajun Roasted Pecans, Apricot Vinaigrette
Ferrari-Carano Fume Blanc’12

MAIN COURSE

GROUPER
Oven Roasted with a Panko Crust, Pesto Whipped Potatoes,
Vegetable Medley, Roast Pepper Cream
Chamisal “Stainless” Chardonnay’10

SHELLFISH PASTA
Sunray Venus Clams, Prince Edward Mussels, Gramigna Noodles,
Tomatoes, Spinach, White Clam Sauce, Parmesan Areggiano, fresh Herbs,
J. Lohr “Riverstone” Chardonnay’11

PETITE FILET & SHRIMP
5oz. Filet, Cajun seared Shrimp, Tomato Basil Risotto,
Carrot-French Bean Sauté, Lemon-Herb Beurre Blanc,
Conch Y Toro “Marques de Casa” Cabernet Sauvignon’09

DESSERT

CAPPUCCINO TORTE

STRAWBERRY CRÈME BRULEE

FRENCH VANILLA ICE CREAM WITH FRESH BERRIES