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.
Read More » |
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Entrees
Seafood
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Kataifi Crusted Alaskan Halibut with Braised Carrots and Fennel,,
with Carrot Ginger Emulsion and a Beet Reduction |
$41.00 |
Pan-Seared Great Lakes Walleye,
Wild Mushrooms, Broccolini and a Curry Cream Sauce |
$38.00 |
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From The Grill |
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| Blood Orange Glazed Muscovy Duck Breast, Duck Confit and Lingonberry Ravioli, Salsify Puree and a Blood Orange Gastrique |
$39.50 |
10 oz. Grilled Rib Eye, Caramelized Spring Pearl Onion Risotto
with Roasted Broccolini and a Thyme Reduction |
$43.00 |
Herb Crusted 8oz. Tenderloin with Grilled Vegetables,
Shallot-Roquefort Whipped Potatoes and a Cabernet-Rosemary Reduction |
$46.50 |
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Chef’s Special Degustation Menu
Chef’ Selection of Appetizer |
Chef’s Choice of Entrée |
Dessert of the Day |
Degustation Menu $40.00
Degustation with Wine $60.00 |
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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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