Valentines Weekend 2010
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Option 3
$149.99 per Couple |
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| Beverage (choose 1): |
| Bottle of Zolo Chardonnay |
| Bottle of Louis Martini Cabernet |
| Bottle of Silverado Merlot |
| Bottle of Molly Dooker Shiraz |
| Bottle of Dom Miguel Gascon Malbec |
| Bottle of McWilliams Wine |
| Bottle of Mirassou Pinot Noir |
| Bottle of LaCrema Pinot Noir |
| Bottle of Sonoma-Cutrer Pinot Noir |
| Bottle of Wycliff Champagne |
| Bottle of Barefoot Wine |
| Bottle of Yellowtail Wine |
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| Appetizer (choose 1): |
Escargot
Baked w/ roasted shallot, garlic butter |
Grilled Tomato & Crab
Grilled vine-ripened tomatoes drizzled with a balsamic glaze topped w/ lump crab meat
and béarnaise sauce |
Fried Calamari
Quick fried and served with sweet Thai chili sauce |
Crab & Spinach Dip
Lump crabmeat, sautéed spinach in a light garlic cream sauce with smoked gouda cheese
served with grilled flat bread |
Goat Cheese Bruchetta
Artisan toast points with olive oil, green onions, fresh tomatoes and Chevre goat cheese |
Dynamite Shrimp
Crispy fried shrimp tossed in a tangy cream sauce served with pickled cucumbers and Asian seaweed salad |
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| 2 Soups or Salads ~ Choice of: |
| Soup of the Day |
| House Salad |
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| 2 Entrées ~ Choice of: |
Filet Mignon
Expertly char-grilled premium Braveheart aged Black Angus Filet - Midwestern raised, corn fed, and hand cut daily |
Broiled Lobster Tails
A pair of 5 oz cold water lobster tails broiled to perfection served with rice pilaf and vegetable of the day |
New Zealand Rack of Lamb
Crusted with fresh rosemary, expertly grilled and served with apple mint jelly, buttermilk mashed potatoes and field peas with applewood smoked bacon |
Grilled Chicken Oscar
Twin breasts of chicken topped with asparagus, lump crab and béarnaise sauce served with sun dried tomato orzo pasta |
Manchester Farms Quail
2 semi boneless quail marinated with fresh rosemary, garlic & olive oil - grilled, served with roasted shallot mash potatoes, sautéed asparagus and chipotle aioli |
Prime Rib
Slow roasted 10 oz prime rib |
Char-grilled Mahi Mahi
2 fillets topped with herb cream sauce |
French-Cut Pork Chop
10 oz. French-Cut char-grilled pork chop. Served with bourbon demi glace, smoked gouda cheese grits and field peas with applewood smoked bacon |
Carl's Grilled Steakhouse Salad
Grilled sirloin on a blend of seasonal mixed greens, tomatoes, toasted pecans, bermuda
onions & chipotle aioli |
Carl’s Steakhouse Sirloin
6 oz Sirloin seasoned and char grilled to perfection |
Chicken Santa Fé
Sautéed red peppers, fresh tomatoes, spinach & angel hair pasta tossed in a light cream sauce topped with grilled chicken breast |
Pasta New Orleans
Spiced shrimp sautéed with garlic, white wine, red peppers, green onions, and fresh tomatoes. Served over angel hair pasta. |
Grilled Shrimp Caesar salad
Crispy romaine lettuce tossed with a creamy caesar dressing, parmesan cheese & hand made, baked rosemary croutons, topped with grilled jumbo shrimp |
Vegan Pasta Primavera
Sautéed spinach, portabella mushrooms, tomatoes, and asparagus with garlic and olive oil tossed with egg-free semolina orzo pasta |
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| 1 Dessert ~ Choice of: |
Key Lime Pie
Our version of the Florida classic |
Bread Pudding
Ask your server about today's creation |
Crème Brulee
French vanilla egg custard with caramelized sugar |
Chocolate Cake
Double Chocolate cake with raspberry coulis sauce |
Fried Cheesecake
With brandied strawberries |
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Dessert served with a bottle of
Rosa Regale |
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