Appetizers

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

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

Sea Scallop rolled in shredded phyllo, fried crisp, and served on a bed of wilted spinach,
lump crab and proscuitto ham with a shrimp cream sauce

Shrimp Canapes composed of seasoned shrimp, avocado mousse and chipotle aoli

Cup of Cream of Crab Soup          Cup of Chef’s Soup of the Day

 

Main Courses

Surf and Turf grilled 5oz Top Sirloin Steak with a cabernet, Dijon shallot demi-glace and a 6 oz. steamed lobster tail
with jasmine rice and seasonal vegetables GF

Grilled Swordfish topped with crispy carrots served with roasted root vegetables, jasmine rice
and sauced with a balsamic syrup

Grilled Ribeye Steak served with roasted red potatoes, green beans and a
pearl onion and rosemary demi-glace GF

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

Quinoa Bowl made with tri-color quinoa, onions, artichokes, tomatoes, mixed olives
with fresh basil and olive oil  GF/V

Desserts

Chocolate Grand Marnier Pots de Creme with an orange scented whipped cream GF

Apple & Cranberry Cobbler topped with salted caramel ice cream

 

Splitting of this menu and substitutions are politely declined.
Not Valid with any other discounts or promotions.