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

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

House Cured Tea and Lime Salmon over golden beet slices with salmon roe,
toast points and a horseradish 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

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

Grilled Ribeye Steak topped with chrispy onions and served with bacon mashed
potatoes, vegetable of the day and a caramelized pearl
onions and cognac 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 sundried tomato and tri-color quinoa and accompanied
with grilled vegetables and a garlic and shallot tomato ragout


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.