Carlos Menu

Name: Carlos
Telephone: (847) 432-0770

(847) 432-0770

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429 Temple Ave, Highland Park, IL 60035

Restaurant Website

Main

Meat and Game Degustation Menu

Degustation $100.00 Degustation with Wine 155.00

2000 Jacques Cacheux "1er Cru La Croix Rameau" Vosne-RomanÃ©e Burgundy

Grilled California Squab Breast with Tart of Spinach, and Mushrooms with a Natural Jus

2006 Greg Norman Pinot Noir Santa Barbara County

Pan Seared Duck and Duck Confit with Hudson Valley Foie Gras, Baby Carrots and a Grape Reduction

2003 Domaine Jean Royer Chateauneuf-du-Pape

Grilled Lamb Chop with Ox-Tail Ravioli, Baby Spinach and a Caramelized Shallot and Sherry Gastrique

2005 Joseph Carr Cabernet Sauvignon Napa Valley

Cocoa Crusted New Zealand Venison with Caramelized Fennel, Root Vegetables and a Cherry Reduction

2006 Cantena Malbec Mendoza, Argentina

Grilled Ribeye with Butter Poached Fingerling Potatoes, Roasted Cauliflower and a Cabernet-Rosemary Reduction

NV Piper-Heidsieck Brut Champagne

Symphony of Dessert

100.00-155.00

Petits Four

$Shell Fish and Fish Degustation Menu

Degustation $100.00 Degustation with Wine 155.00

2006 Balthazar Ress RiÃ«sling-Kabinett Rheingau Germany

Scottish Smoked Salmon and Butter Poached Fingerling Potato Terrine with a Caviar and Vodka Cream Reduction

2006 Torresella Veneto, Italy Pinot Grigio

Jumbo Lump Crab Meat with Kiwi, Mango and a Sunchoke Puree

2006 Kathy Lynskey Wines Marlborough, New Zealand Pinot Gris

Chervil and Black Truffle Crusted Ahi Tuna with Roasted Kobacha Squash and a Truffle-Thyme Reduction

2006 Olivier Leflaive " Les Deux Rives" Chablis

Pan Seared Jumbo Prawn with Parsnip Custard and a Caramelized Popcorn Reduction

2006 Ferrari-Carano Chardonnay Alexander Valley

Red Snapper with Braised Kale, Salsify Puree and a Stone Ground Mustard Beurre Blanc

NV Piper-Heidsieck Brut Champagne

Symphony of Dessert

100.00-155.00

Petits Four

$Vegetable Degustation Menu

Degustation $100.00

Wild Mushroom Terrine

with Tempura Enoki Mushrooms,

Truffle Espuma and a Wild Cream Reduction

"Vegetable Gratin"

Yellow Squash, Zucchini, Eggplant, Pepper and Asiago Cheese

with a Piquillo Pepper Reduction

Celery Root and Truffle Ravioli

with Caramelized Celery Emulsion

Celery Root and Truffle Ravioli

with Caramelized Celery Emulsion

Celery Root and Truffle Ravioli

with Caramelized Celery Emulsion

"Winter Risotto"

Kobacha Squash, Spaghetti Squash, Roasted Crustnut Cream and a Parmesan Tuile

Symphony of Dessert

Petits Four

Appetizers

Soup Du Jour

$9.50

Osetra Caviar 1 oz.

$120.00

with Assorted Garnishes

"Hot and Cold Foie Gras"

$23.50

Pan-Seared Hudson Valley Foie Gras with Grenadine Infused Caramelized Onion; Medallion of La Belle Farms Cold Foie Gras on Banana Bread with Vanilla Syrup Additional $15.00 on Degustation Menu

European Butter-Poached Lobster Tail on Herbed Brioche Timbale

$24.50

with Saffron Reduction and Crispy Vegetables

Pan Seared "Mano de Leon" Sea Scallop

$17.50

with Panko-Fennel Crusted Hearts of Palm and a Carrot-Ginger Emulsion

"Trio of Asparagus"

14.50

Grilled Asparagus with Persian Feta Cheese wrapped in Feuille de Brick, Asparagus Terrine, and Asparagus-CrÃ¨me Fraiche Bisque

$Salads

Jumbo Lump Crab Salad

$18.50

with Carrot and Spring Radish Carpaccio, Shaved Fennel and Frisee Salad, with a Champagne-Shallot Emulsion

MontchevrÃ© Cheese Medallion

$16.00

with Baby Beets, Petite Salad of Arugula and Frisee, with a Hazelnut-Walnut Relish

Organic Baby Mixed Greens

11.50

with Oven-Dried Tomato, Pine Nuts, Basil Balsamic Vinaigrette and Chef's Selection of Gourmet Cheese

$Entrees - Seafood

Katifi Crusted John Dory and Hawaiian Shrimp

$39.50

with Spring Onion Risotto, Fiddlehead Ferns and a Almond Beurre Noisette

Nori Crusted Alaskan Halibut, Fava Beans

$39.50

with Cauliflower Brandade, Grilled Ramps and a Sumac Beurre Blancc

Olive Oil Poached Chilean Sea Bass and Little Neck Clams

40.50

with Roasted Fingerling Potatoes, Milk Poached Salsify and a Mounier Emulsion

$Entrees - From The Grill

Lemon and Parmesan Crusted Colorado Lamb Rack

$41.50

with Creamy Polenta and Marsalis Reduction with Lamb Sweat Breads, Lemon-Basil Puree and Candied Lemon

Miso and Coffee Glazed Muscovy Duck Breast

$38.50

with Green Asparagus En Croute, Tapioca-Duck Confit Ragout, Peanut Puree and a Cabernet-Chocolate Reduction

12 oz. Grilled Rib Eye

$40.50

with Lobster, Shitake Mushroom and Potato Gratin with Pea Pods, English Peas, Pearl Onions, and a Smoked Bacon-Watercress Coulis

Herb Crusted 12oz Bone in Tenderloin

$45.50

with Grilled Vegetables, Shallot-Roquefort Whipped Potatoes and a Cabernet-Rosemary Reduction

Mushroom Crusted 12 oz. Strip Loin

42.50

$Esserts

Just a few desserts from the cart

Gateau Chocolat

Pumpkin Mousse Cake

Almond-Lemon Tart

with Mixed Fresh Berries

Grand Marnier Cheesecake

Creme Brulee

Debbie's Brownies

Chocolate Pave

with Vanilla Ice Cream and Espresso Sauce

Roasted Macadamia Fig Tart

Poached Pears

with Creme Fraiche and Caramel Spirals

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