(Price includes Appetizer or Dessert and Main Course)

Appetizers

Chef’s Soup of the Day

Carrol’s Creek Salad a mixture of baby greens topped with walnuts, dried cranberries,
blue cheese and a fresh tarragon and raspberry vinaigrette GF

Caesar Salad the classic combination of hearts of romaine, freshly grated
Parmigiano-Reggiano, and homemade croutons, tossed with our special dressing

 

Main Courses

Grilled Salmon over mesclun lettuce, golden and red beets, Point Reyes
blue cheese, orange segments, caramelized pecans
and citrus vinaigrette GF

Tasso Panini made with homemade tasso ham, arugula, sautéed onions
and mushrooms, Swiss cheese and served with house
fried truffle salted potato chips

Cioppino our version features a fish filet with clams, mussels, scallops,
and shrimp in a tomato basil broth

Grilled Mahi-Mahi served with herb roasted malanga root, sautéed spinach and a
garlic and shallot tomato puree

Quinoa Bowl made with sundried tomato and tri-color quinoa and accompanied
with grilled vegetables and a garlic and shallot tomato ragout

Desserts

Cinnamon Pastry Roll served over crème anglaise and topped with dulce de leche
ice cream and sprinkled with cinnamon

Chocolate and Peanut Butter Bomb, layered Chocolate Ganache and Peanut Butter
mousse topped with hazelnut flavored whip cream and finished with
white chocolate shavings and a raspberry puree

 

Splitting of this menu and substitutions are politely declined.