Appetizers

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, homemade croutons, tossed with our special dressing

Tuna Tartare tossed with ginger, soy sauce and sesame seeds topped with seaweed
salad and pickled ginger and sauced with a lime-cucumber vinaigrette GF

Lobster Empanadas with a white truffle shrimp sauce, fried yucca and a
lemon zest crème fraiche

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

Main Courses

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

Shrimp Stuffed Salmon over mashed cauliflower with grilled asparagus and a
passion fruit beurre blanc

Grilled Ribeye Steak with bacon and chive mashed potatoes, seasonal
vegetables and a mushroom and blue cheese demi-glace GF

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

 

Desserts

Fruit Sushi Roll with a raspberry dipping sauce GF

Pots de Crème French chocolate custard topped with whipped cream
and toasted hazelnuts GF

Cream Puff filled with Prigel vanilla ice cream and a warm chocolate sauce

Share