The Carlton — menu & specials

Charred Brussels Sprouts, Beets Rosti, fresh Figs, Ice Wine Vinaigrette and cured Egg Yolk

Pozole Rojo (Mexican Hominy Stew), Chick Peas, Avocado, candied Radish, Cilantro-Tomatillo Salsa, Maize Spoonbread

Korean Bulgogi spiced Beef Tenderloin, Black Garlic and Soy marinated White Shrimp, Plum Glazed Udon Noodles, Stir Fried Asian Eggplant

Tasso Lamb Loin, Lamb & Wild Mushroom Sausage, Lamb Shank Pierogi, Bone Marrow-Duchess Potatoes, Root Vegetable Julienne, Cognac Demi-Glace

Crisp Pastry, Ginger-Pumpkin Mousse, Butterscotch Streusel, Honey-Bourbon Roasted Pecan

Paired with Billi Bi Soup

Creamy Mussel Soup, Uni Butter Baguette, Mussels Casino, Tarragon, Mustard Oil

Paired with Tuna Tartare

Wakimi Salad, Crisp Wonton Cup, Tomato-Ginger Concasse, Sweet & Spicy Cucumber Chips, Sesame Macadamia Nuts, Lime "Caviar"

Pumpkin Gnocchi, Braised Lamb Cheeks & Veal Shanks, Fall Spiced Jus Lie, Autumn Carrot Medley, Apple Cider-Sage Cream

Herb marinated Beef Tenderloin, Black Garlic Roasted Mushrooms, Triple Baked Potato, Red Pepper Coulis, Onion Confetti

Maple Whipped Cream, Hazelnut & Peach Chutney

Citrus Broth, Crab Wonton, Sweet & Sour Apples, Blood Orange, Baby Bok Choy, Hard Cooked Egg

Grilled Fennel & Arugula Salad, Pickled Eggplant, Gruyere Crisp, Lemon-Tarragon Vinaigrette, Sauce Bordelaise

Pheasant Breast, Duck Bacon, Fried Green Tomatoes, Hydroponic Greens, Herbed Foccacia, Rosemary Mustard, Plum BBQ Glaze

Berry Chutney Trio, Grilled Starfruit, Kiwi Crema

Patatas Bravas, Roast Tomato-Black Garlic Aioli, Sweet Potato Demi-Glace, Garden Vegetable Relish, Pommes Frittes

Duck Confit, Duck Breast, Duck Sausage Dumpling, Root Vegetables, Beetroot Gravy, Grilled Haloumi, Creamy Three Cabbage Slaw

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Rice pilaf with parboiled white rice, celery, onion, basil, oregano, bay leaf, and vegetable broth. Fish seared with artichoke hearts, tomatoes, olives, white wine reduction, lemon, capers, butter, and feta cheese.

Salmon glazed with honey, soy sauce, sesame seeds, and rice vinegar. Served over udon noodle salad with carrots, red bell pepper, edamame, bok choy, and shiitake mushrooms. Topped with mango slaw of napa cabbage, mango, red cabbage, radish, and scallions, plus cajun roasted macadamia nuts.

Swordfish blackened with cajun seasoning and flour, cooked with cajun-dusted shrimp. Served with arborio risotto cooked with vegetable stock, heavy cream, and tomato sauce. Accompanied by sautéed spinach with caramelized onions and finished with dry sherry and butter sauce.

Pineapple-Kiwi Imperial Crab, Meyer Lemon Lobster, Mango Ponzu, Cucumber-Tomatillo Remoulade, Grand Marnier Syrup

Braised Short Ribs in Spinach-Horseradish Dough with Cranberry Goat Cheese, Wild Mushrooms, Blackberry-Chocolate Espresso Demi-Glace, Whipped Yams, Bell Pepper Julienne

House made Jurgielewicz Farms Duck Sausage, Berkshire Pork Chop, Duck Bacon Ratatouille, Jazz Apple Chutney, spicy Marcona Almonds

Beef Oscar with Bernaise, Veal Saltimbocca with Lemon-Sage-Tomato Sauce, Braised Lamb Shank with Cilantro-Mint Gremolata & Oblique Carrots Medley

Peanut Butter Ginger Snap with Pistachio & Banana Ice Cream, Orange Creamsicle Cookie with Lavender Honey Ice Cream and Strawberry Curls

Lobster with Kiwi and Papaya, Crab with Cranberry Chevre, Rock Shrimp with Polenta and Gruyere, Citrus Nage, Cashew-Oat Crunch

Lobster Salad, creamy Avocado, Mango & Kiwi Salsa, Lemon Pepper Frisee, Finger Lime Pulp, crispy Ginger spiced Noodles

Roasted Carrot Dough, Cauliflower Alfredo, Peperonata, Italian Style Salsa Verde

Baked Scallops on the Half Shell, minced Mushrooms, Gruyere, Tarragon tossed Bread Crumbs, Sauce Choron

Chocolate & Blueberry Doughnuts, House made Espresso & Brownie Bit Gelato, Rice Crispy Encrusted Bananas, Frangelico Whipped Cream

Salted Caramel, Mixed Berry, White Chocolate & Mint Ganache

Citrus-Coriander seared Duck, Chevre-Sundried Tomato Twice Baked Potato, Caramelized Carrot Medley, Blackberry Fig Jam, Cajun roasted Pistachios

Squid Ink & Red Pepper Ravioli with braised Lamb, Italian Herbs & Cheeses, Green Chili & Cilantro "Marinara", creamy Veal Florentine, Eggplant Julienne