Carmel Room Menu

Chilled Jumbo Prawns over Fresh Greens
with a Spicy Cucumber Cocktail Sauce

Seared Diver Maine Scallops, Fresh Hearts of Palm, Wild Mushrooms and Pancetta Sauce

Jumbo Lump Crab & Lobster with Tiny Micro Greens, Thyme Vinaigrette & Balsamic Glaze

Poached Bartlett Pear & Roquefort Cheese in Phyllo, Toasted Pecans and Baby Red Oak Lettuce,
with Port Wine Reduction

Traditional French Escargot sauteed in Garlic Herb Butter with Puff Pastry Medallions

Jumbo Lump Crab Cake with Sweet Corn Coulis Fried Parsley and Corn Kernals

Pan Seared Duck Foie Gras with Mango Relish Tiny Greens with Burnt Orange Sauce

Shaved Tengerloin of Beef, Capers, Shaved Parmesan Cheese, Truffle Oil with Baby Arugula and Toast Poin

Creamy Maine Lobster Bisque, Cognac Flambed
with Whipped Creme Fraiche

Carmelized Sweet Onions with a Herb Crouton
and Gruyere Cheese

Crisp Hearts of Romaine, Fresh Parmesan Chips, Garlic Croutons and our Signature Caesar Dressing

Caprese Sliced Heirloom Tomatoes with Buffalo Mozzarella, Aged Balsamic, Opal Basil

Crisp Boston Lettuce, Roma Tomatoes,
Hearts of Palm, Asparagus Tips, Shaved Red Onion with our Herb House Dressing

-created tableside-
Baby Spinach with Mushrooms Red Onions
and Warm Bacon Dressing

Baby Frisee and Mache Lettuce, Fresh Herbs,
Hazelnit Crusted California Goat Cheese
and Mustard Vinaigrette

Au Gratin Potato with Wisconsin Cheddar

Duchess Potato

Asparagus Hollandaise

Idaho Baked Potato

Creamed Baby Spinach

Sauteed Broccolini with Garlic & Pinenuts

Sauteed Wild Mushrooms

Fricassee of Baby Vegetables

Free Range Chicken Breast, with Wilted Baby Arugula, Chiffonade of Root Vegetables and Preserved Lemon

Long Island Duck dressed tableside with Bing Cherry Sauce, sauteed Squash Batons and Watercress Salad

Sauteed Veal Medallions, crowned with Blue Crab, Asparagus and Hollandaise Gratinee

Medallions of Buffalo, Truffles, Wild Mushroom,
Foie Gras and Red Wine Sauce

New York Steak pressed with Black Peppercorns, finished tableside with Fresh Cream,
Jack Daniels and Red Wine Sauce

French Classic, Filet Mignon prepared medium rare Mushroom Duxelles, Foie Gras, wrapped in Pastry
with Perigourdine Sauce

Aged Black Angus Rib of Beef slow roasted
served with Yorkshire Pudding,
Creamed Horseradish and Au Jus

Jumbo Lump Crab stuffed Gulf Prawns with a Butter, Wine & Garlic Sauce and a nest of Angel Hair

Shrimp, Scallops, Crab Meat and Squid sauteed in Butter with Spinach Risotto and Red Bell Pepper Coulis

Pan roasted Chilean Sea Bass with roasted Spring Vegetables and Basil Sauce

The finest of Sole, sauteed with Brown Butter, Almonds, Lemon and Parsley filleted tableside

Potatoe Wrapped Atlantic Salmon Fillet with Leeks, Fine Herbs, Barolo Wine Sauce

Cold Water Australian Lobster Tail, Drawn Butter, Fricassee of Vegetables

Double cut Pork Chop with Vanilla Bean Glazed Apples, Prunes with Dried Apricot Sauce

10oz. Aged Tenderloin of Beef with Roquefort Cheese, grilled Asparagus and Port Wine Sauce

Broiled 20oz. Porterhouse with roasted Portobello Mushrooms, Garlic Herb Butter

Provimi Veal Steak with Herb Gnocchi, Wild Mushrooms, Fried Sage and Balsamic Sauce

Rack of Lamb with Violet Mustard,
Tomato and Cheese Tart, Fig Sauce

Grilled New York Steak, Fried Shallots
and Red Wine Sauce

- Appetizers -

- Soups -

- Salads -

- Sides -

- Continental Entrees -

- Pastas & Seafood -

- Steak & Chops -