The Food
Degustation
1st Courses
Main Course
Desserts
The Wine
Carlos': Contemporary French Cuisine is written with all the spirit and charm of the restaurant itself, and is true to the gracious hospitality of its owners.
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Appetizers

“Hot and Cold Foie Gras”
Pan-Seared Hudson Valley Foie Gras with Grenadine Infused Caramelized Onion; Medallion of La Belle Farms Cold Foie Gras on Banana Bread with Vanilla Syrup
$23.50
Wild Burgundy Escargots in Brioche à Tête
with a Roquefort Pernod Cream Sauce
$16.50
European Butter-Poached Lobster Tail on Herbed Brioche Timbale
with Saffron Reduction and Crispy Vegetables
$19.50
Duck Trap Farm Smoked Trout with Goat Cheese Gnocchi,
Parmesan Cream and a Pistachio-Basil Pesto
$15.50
Soup du Jour $10.00
 

Salads

Organic Baby Mixed Greens with Oven-Dried Tomato, Pine Nuts,
Basil Balsamic Vinaigrette and Chef’s Selection of Gourmet Cheese
$12.00
Grilled Peach, Prosciutto, Belgian Endive Salad
with Almond Slivers and Honey-Thyme Vinaigrette
$15.50