| Carlos & Debbie Nieto, Hosts |
Ramiro Velasquez, Chef de Cuisine |
Chef’s Selection
Meat and Game Degustation Menu
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Grilled California Squab Breast with Tart of Spinach, and Mushrooms
with a Natural Jus
2000 Jacques Cacheux “1er Cru La Croix Rameau” Vosne-Romanée Burgundy |
Pan Seared Duck and Duck Confit with Hudson Valley Foie Gras, Baby Carrots and a Grape Reduction
2006 Greg Norman Pinot Noir Santa Barbara County |
Grilled Lamb Chop with Ox-Tail Ravioli,
Baby Spinach and a Caramelized Shallot and Sherry Gastrique
2003 Domaine Jean Royer Chateauneuf-du-Pape |
Cocoa Crusted New Zealand Venison with Caramelized Fennel, Root Vegetables and a Cherry Reduction
2005 Joseph Carr Cabernet Sauvignon Napa Valley |
Grilled Ribeye with Butter Poached Fingerling Potatoes, Roasted Cauliflower and a Cabernet-Rosemary Reduction
2006 Cantena Malbec Mendoza, Argentina |
Symphony of Dessert
NV Piper-Heidsieck Brut Champagne |
Petits Four
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Degustation $100.00
Degustation with Wine 155.00
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Chef’s Selection
Shell Fish and Fish Degustation Menu |
Scottish Smoked Salmon and Butter Poached Fingerling Potato Terrine
with a Caviar and Vodka Cream Reduction
2006 Balthazar Ress Riësling-Kabinett Rheingau Germany
|
Jumbo Lump Crab Meat with Kiwi, Mango and a Sunchoke Puree
2006 Torresella Veneto, Italy Pinot Grigio
|
Chervil and Black Truffle Crusted Ahi Tuna
with Roasted Kobacha Squash and a Truffle-Thyme Reduction
2006 Kathy Lynskey Wines Marlborough, New Zealand Pinot Gris
|
Pan Seared Jumbo Prawn
with Parsnip Custard and a Caramelized Popcorn Reduction
2006 Olivier Leflaive “ Les Deux Rives” Chablis
|
Red Snapper with Braised Kale, Salsify Puree
and a Stone Ground Mustard Beurre Blanc
2006 Ferrari-Carano Chardonnay Alexander Valley
|
Symphony of Dessert
NV Piper-Heidsieck Brut Champagne
|
|
Degustation $100.00
Degustation with Wine 155.00
|
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Chef’s Selection
Vegetable Degustation Menu |
Wild Mushroom Terrine with Tempura Enoki Mushrooms,
Truffle Espuma and a Wild Cream Reduction |
“Vegetable Gratin”
Yellow Squash, Zucchini, Eggplant, Pepper and Asiago Cheese with a
Piquillo Pepper Reduction |
Celery Root and Truffle Ravioli
with Caramelized Celery Emulsion |
Celery Root and Truffle Ravioli
with Caramelized Celery Emulsion |
Celery Root and Truffle Ravioli
with Caramelized Celery Emulsion |
“Winter Risotto”
Kobacha Squash, Spaghetti Squash, Roasted Crustnut Cream
and a Parmesan Tuile |
Symphony of Dessert |
Petits Four |
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Monday Night “No Corkage Fee” at Carlos’ (Not valid on the 24th of December)
Come to Carlos’ on Monday nights with your best bottle(s) of wine and pay no corkage fee,
while enjoying Carlos’ a la carte menu, or special eight-course degustation menu
which costs $100.00 (or $155.00 if paired with Carlos’ wines) plus tax, gratuity, and beverages.
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Private Party Rooms
Carlos' Restaurant has private party rooms that will accommodate 2-65 people.
In addition to dinner, private luncheons and cocktail parties are also available.
From flowers on the tables to impeccable service, we will assist you in making your celebration a memorable experience for you and your guests. Reserve your party now!
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