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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Entrees
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Herb Crusted Beef Tenderloin with Grilled Vegetables
Basil Whipped Potatoes and a Cabernet-Rosemary Reduction |
$46.50 |
Pan Seared Artic Char,
Wild Mushroom Fricassée
and an Asparagus Cream Sauce |
$38.00 |
Line Cut Ahi Tuna
with Green Lip Mussels, Potatoes and Sauce Mariniére |
$42.00 |
Blood Orange Glazed Muscovy Duck Breast,
Duck Confit and Lingonberry Ravioli,
Salsify Puree and a Blood Orange Gastrique |
$39.50 |
Braised Short Ribs and a Demi Glace
with Blue Cheese Polenta and Baby Root Vegetables
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$36.50 |
Parmesan Crusted Grilled Australian Rack of Lamb
with Cream Spinach Puree, Roasted Vegetable Tian
and a Shallot-Sherry Gastrique |
$42.50 |
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Thank you
Carlos and Debbie and the entire staff, want to thank all of our customers who voted Carlos’ Restaurant #1 for food in Chicago 2008 Zagat Survey |
We respectfully request one entrée per guest.
To ensure everyone has a pleasurable dining experience, we request that you turn off cell phones. |
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