THE CARLTON
RESTAURANT WEEK MENU

Culinary offerings by Executive Chef Simon DeJohn
January 13 – 18, 2014 – $35.14 per person/$49.14 with Wine Selections
Prices exclude Tax & Gratuity

CHOOSE ONE FROM EACH CATEGORY

STARTERS

RADICCHIO & KALE SALAD
With Roasted Beets, shaved Brussels Sprouts,
sweet Breakfast Radish and Apple Cider Vinaigrette
Pietra Santa Pinot Grigio’10

CRAB & ARUGULA SALAD
Crab & Arugula in a crisp Parmesan Cup with sun-dried
Tomato Vinaigrette, Roasted Peppers and toasted Pine Nuts
Concha Y Toro “Casillero Del Diablo” Viognier’12

DUCK CONFIT RAVIOLI
Tender homemade Ravioli with Duck Confit, Chevre,
Candied Walnuts, Spinach and sun-dried Cherry-Marsala Cream
Folie A Deux Pinot Noir’12

MAIN COURSE

GROUPER
Oven roasted with Cajun seasoning and served with a Leek Potato Cake,
grilled Pepper Rings, Red Onion Remoulade and Micro Herbs
Ferrari-Carano Fume (Sauvignon) Blanc’12

PORK ROULADE
Tender Roast Pork Loin rolled with Wild Mushroom-Brioche stuffing and
served with Apple-Poblano Chutney, Winter Squash and Maple-Pecan Butter
Chateau Ste. Michelle Reisling’11

CHILEAN SEA BASS BITES
Tender Sea Bass pieces pan seared and served over creamy Tuxedo Orzo
with Parmesan crusted Heirloom Tomatoes and Honey Dijon Glaze
Talbott “Kali Hart” Chardonnay’11

DESSERT

WHISKEY BREAD PUDDING with Vanilla Ice Cream and Golden Raisin Compote
WILD BERRY CRÈME BRULEE with Whipped Cream and fresh Mint
CAPPUCCINO TORTE with White Chocolate Ganache