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
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$23.50 |
Wild Burgundy Escargots in Brioche à Tête
with a Roquefort Pernod Cream Sauce
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$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 |
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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 |
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