The Carlton Restaurant

Grilled Portabello Mushroom stuffed with Fall Vegetables served over Mixed Greens with Pine Nuts, crumbled Blue Cheese and Balsamic Vinaigrette.

Fresh wood grilled Salmon served over Spinach tossed with Honey Citrus Vinaigrette, Cucumbers, Almonds, fresh Berries and Feta Cheese.

Mojito marinated Gulf and Rock Shrimp served over Cabbage & Bok Choy tossed with Lime-Avocado Crema, Corn, Red Onion, Tomato, Manchego & Tortillas.

Tender grilled Chicken Breast over Romaine with Cherry Tomatoes, Green Apples, Cucumber, Caramelized Walnuts and Pomegranate Vinaigrette.

7 oz. New York Strip served with Chopped Romaine, Tomatoes, Red Onion, Point Reyes Blue Cheese, Fried Egg, Prosciutto and Chimichurri Vinaigrette.

Romaine, Tomatoes, Mushrooms, Bacon, Hard boiled Egg with Creamy “Louie” Dressing.

Ciliegini Mozzarella, Hydro Greens, Tomatoes, Bell Peppers, Artichokes & Olives with Lemon-Basil Vinaigrette & Balsamic.

Fresh Swordfish wood grilled and served in a hearty Provencal with Asiago Whipped Potatoes, chopped Asparagus, Basil Oil and Micro Herbs.

Fresh Salmon wood grilled and served over Mixed Grain Pilaf with Purple Brussels Sprouts Sauté, Brown Butter Honey-Garlic Glaze, Lemon and Micro Herbs.

Tender sliced Prime Rib tossed Peanut Potatoes, Peppers, Mushrooms, Onions, fried Egg, Pepper-Bourbon Demi-Glace, Dijon Cream and Micro Herbs.

Fresh Creole rubbed Mahi hardwood grilled and served over Rice Pilaf with Crab-Lobster Etouffe, Smoked Paprika Chili Oil and Bell Pepper Confetti.

Slowly braised Pork on a crisp Corn Tortilla with Romaine, Salsa Verde, Manchego Cheese, Pico de Gallo and Lime Crème.

Fresh Bronzino pan sautéed with Black Olives, Artichokes, Tomatoes, White Wine, Lemon, Capers and Butter. Served with Rice Pilaf and Feta Cheese.

Tender 5 oz. NY Strip Steak and Cajun BBQ Shrimp served with Buttermilk Whipped Potatoes, Vegetable Medley and Chimichurri Demi-Glace.

Tender Southwest Chipotle Gulf Shrimp served over Giglio Noodles tossed with Onion, Peppers, Pancetta, Sweet Corn Cream and Scallions.

Fresh Cajun seared Barramundi served with Spicy Shrimp over Tomato Basil Risotto with Spinach-Caramelized Onion Sauté and Sherry Butter.

Tender Chicken Breast wood grilled and served with Point Reyes Blue Cheese Peanut Potatoes, French Beans, creamy Carrot Slaw and Buffalo Sauce.

Golden crisp Parmesan-Paprika crusted Calamari served with Jalapeno Peppers, Sweet & Sour Onions, Tomato Basil Marinara and Lemon.

Slow braised Beef Short Ribs, grilled Corn, Manchego and Queso Fresco in a crisp Wonton. Served with Lime Crème, Elote Salad and Sauce Diablo.

Fresh daily assortment of Meats & Cheeses served with Pickled Vegetables, grilled Pita Bread and Housemade Dipping Sauces.

Tender Veal & Pork Meatball stuffed with Short Ribs, Ricotta & Burrata Cheese. Served with Tomato-Basil Marinara and Parmesan-Herb Tuscan Toast.

Fresh tender Jumbo Lump Crab & Lobster served over homemade Ricotta Gnocchi with Spinach, Caramelized Onions and Tomato-Kettle One Cream.

Romaine, Tomatoes, Mushrooms, Bacon and Hard-boiled Egg tossed with Creamy “Louie” Dressing.

With Baby Mozzarella, Basil, Pomegranate Vinaigrette, Apple Balsamic and Sweet & Spicy Pistachios.

Gourmet Tomato Medley, Red Onion, Prosciutto, crumbled Bleu Cheese Dressing and Balsamic Syrup.

Fresh Sea Bass oven roasted and served over Sweet Corn Risotto with Rock Shrimp & Tomato Salad, sautéed Fennel & Apple Cider Vinaigrette and fresh Micro Herbs.

Three tender five ounce Loin Lamb Chops broiled to perfection and served with Whipped Potatoes, Vegetable Medley, Herb Butter and fresh Rosemary.

Fresh Creole rubbed Mahi hardwood grilled and served over Rice Pilaf with Crab-Lobster Etouffe, Smoked Paprika Chili Oil and Bell Pepper Confetti.

Fresh Swordfish wood grilled and served with Spanish Rice, Southwest Panko crusted Green Tomatoes, Queso Fresco, Watermelon-Mango Salsa and Poblano Pesto.

Tender 14 ounce Veal Rib Chop broiled to perfection and served with Buttermilk Whipped Potatoes, Vegetable Medley, Herb Butter and fresh Rosemary.

Fresh Bronzino pan sautéed and served over Rice Pilaf with Black Olives, Artichokes, Tomatoes, White Wine, Lemon Capers, Butter and Feta Cheese.

Tender 15 ounce Bleu Cheese crusted New York Strip Steak broiled to perfection and served with Whipped Potatoes, Vegetable Medley and Jack Daniel’s Glaze.

Fresh Sesame seared Scallops served over Forbidden Rice Ramen Noodles, Matcha Mushroom Broth, Asparagus, Rock Shrimp and Pepper Confetti.

Tender 14 ounce Delmonico Steak broiled to perfection and served with roasted Peanut Potatoes, Garlic Mushroom Sauté, Bearnaise Sauce and fresh Micro Herbs.

Fresh Salmon wood grilled and served over Mixed Grain Pilaf with Purple Brussels Sprouts Sauté, Brown Butter Honey-Garlic Glaze, Lemon and Micro Herbs.

Tender Shrimp Diablo & Beef Tenderloin Tips served over Giglio Noodles tossed with Onion, Peppers, Pancetta, Sweet Corn Cream and chopped Scallions.