Winter Cheese Menu
Fourme De Rochefort
$6.25
hard cheese, raw cow's milk, 50% butterfat. sweet, creamy, grassy, and pungent
Rocher Nantais
$5.00
semi hard, raw cow's milk, 45% butterfat. Crisp, minerally, and buttery.
Cathare
$6.50
semi soft, raw goats' milk, 45% butterfat rich, creamy, velvety and a hint of ash
Charollais
$7.00
semi hard, raw goat's milk, 50% butterfat nutty, creamy, and a touch salty
6 year Cheddar
$9.00
Carr Valley cheese, one of the oldest family produced cheeses. From Wisconsin. Very sharp, yet creamy, and the texture is unforgiving! with apples and Salametto
Roaring Forties Blue
$6.50
from Tasmania, a sweet, buttery, creamy, salty, nutty. This cheese has it all! One of the best blues period.
Sample of Three
$18.00
Lunch
Soup of the Day
3.00-5.00
$Salads
Howard's Chopped Salad
$10.00
with poached draper valley chicken breast, asparagus, green beans, bacon lardon, oregon cave bleu cheese, tomato, red onion, spiced pecans, romaine lettuce, and creamy tomato-horseradish dressing
Trio Plate
$9.50
tomato-basil soup, petite grilled cheese sandwich of gruyere and “steve's” brioche, and Bittersweet farms mixed green salad
Carlyle Salad
$8.00
butter lettuce, radish, cherry tomatoes, shaved manchego cheese, and creamy red wine-dijon vinaigrette
Duck Confit Salad
14.00
with chickories, bulls blood micro lettuce, 'mulled' sekel pear, Roquefort, sherry shallot vinaigrette
$Sandwiches
sandwich choice of sides: soup du jour, sautéed vegetable du jour, French fries or mixed green salad with balsamic vinaigrette.Carlyle Burger
$11.50
grilled cascade farms ground chuck, on a ciabatta roll with crisp pancetta, shallot marmalade, melted fontina, and sun-dried tomato aioli
'Firecracker Pork'
$10.50
pulled pork sandwich, ciabatta roll, creamy-blue cheese coleslaw, habanero pesto, and crème fraîche
Carlyle Reuben
$10.00
house-cured corned beef, sauerkraut, Russian dressing and gruyere cheese on griddled rye
B.L.T
10.50
house made brioche, pepper bacon, tomatoes and butter lettuce, mayonnaise and dijon mustard
$Entrees
Asian Beef Short Ribs
$16.00
tender star anise and orange braised beef short ribs, warmed cherry tomatoes, and wasabi mashed potatoes
Seared Day Boat Scallops
$15.00
basil-mascarpone, mimolette 'mac and cheese' Israeli cous cous, and sherry beurre noisette
Risotto
$13.00
red wine, oregon fall mushrooms, truffle and parmesan foam
Linguini and Clams “Fradiavlo”
$12.00
manilla clams, garlic, butter and fresh linguini and chili flakes
Seared Japanese Tuna
$14.00
on lemon scented jasmine rice salad, tempura green beans and ponzu sauce
Grilled Pacific Halibut
$15.00
dungeness crab herbed nage, asparagus, corn and gathered field greens with goat cheese vinaigrette
Roast Chicken
$16.00
half roast greener pastures chicken, mushrooms, bacon and brussel sprouts, chicken jus
Westcott Bay Mussels
$10.50
in 'charred' tomato broth, with Spanish chorizo, grilled crostini and saffron rouille
Special of the Day
$0.00
First Courses and Share Plates
Soup of the Day
$4.50-6.50
Seasonal Oysters on the Half Shell
$14.00-22.00
served with classic mignonette
Westcott Bay Mussels
$14.00
in a 'charred' tomato broth, with Spanish chorizo, grilled bread, garlic confit, saffron rouille
Panna Cotta
$10.00
cauliflower-blue cheese panna cotta, vermouth poached kumomoto oyster, oyster gelee, American Caviar
Hot and Cold Foie Gras
$18.00
seared and 'au torchon'
Carlyle
$12.00
maple braised pork belly, lemon aioli, Chiffonade of Romaine, brioche and tomato jam
Medallion of 'ris de veau'
$13.00
crisp veal sweetbreads, lemongrass-apple butter, fuji apple and celery root salad, Agrumato oil
Crispy Calamari 'Fritto Misto'
$14.00
asparagus and preserved lemon, green beans, cold goujonette, Oregon bay shrimp, sauce Bagna Cauda
Pate Plate
$14.00
country style pork plate, Salami Gentiel, cornichon vinaigrette and 'cabecou feuille'
Risotto
13.00
red wine, wild Oregon fall mushrooms, truffle, parmesan foam
$Salade
'Hang Town Fry'
$13.00
warmed baby frisee, lardon vinaigrette, crispy oysters, and a poached Cattail Creek Farms duck egg
Duck Confit Salad
$14.00
with chickories, bulls blood micro lettuce, 'mulled' Sekel pear, Roquefort, sherry shallot vinaigrette
Carlyle Salad
8.50
butter lettuce, radish, cherry tomatoes, shaved manchego and creamy red wine dijon vinaigrette
$Entrees
Butter Basted Alaskan Halibut
$28.00
in a spicy fennel bulb 'bouillabaisse' with chorizo, prawns lamb sausage, and saffron risotto
Rabbit'Two Ways'
$28.00
crisp loin and slow confit leg, with herbed Spaetzle, red wine-caraway melted red cabbage and grain sauce Robert
Rib Eye
$32.00
grilled Cascade beef rib eye with crisp duck pommes frites, wilted spinach, red wine reduction and duck liver pate-Roquefort butter
Roasted Monk Fish
$28.00
basil-mascarpone and Dungeness crab 'mac and cheese' Israeli cous cous, mimolette and sherry beurre noisette
Asian Beef Short Ribs
$24.00
tender, star anise and orange-braised beef short ribs with warmed heirloom cherry tomatoes, and horseradish crushed potatoes
Squab
$24.00
palmetto squab, roasted breast and leg confit, beluga lentils and Huckleberry squab sauce
Scallops
$27.00
seared diver scallops, chanterelle mushroom, tasso ham and potato has with black pepper bearnaise
Lamb “Provencal”
$29.00
grilled loin and braised shoulder of Cattail Creek Farms lamb, seared fingerlings, black olive “nicoise”, root vegetable a la grecque, lamb jus
Sable Fish
$26.00
grilled, with miso-lemongrass broth, cabbage wrapped rice cake, mussels, manilla clams and chili oil
Agnolotti
$18.00
delicata squash, fromage blanc and hazelnut agnolotti, Jerusalem artichokes, lobster mushrooms, sage oil and sage brown butter cream
Peppercorn Dusted Maple Leaf Duck Breast
$27.00
Thai 'forbidden' black rice, baby bok choy and lapsang souchong infusion
Carlton Farms Pork “Osso Bucco”
25.00
spiced kuri squash, tamarind jus, deglet noor dates and gingered gremolata
$Desserts
Chocolate and Chestnut Gateau
$8.50
with candied chestnuts and chocolate sauce
Peach Semifreddo
$8.50
with raspberry puree and pistachio brittle
Carmelized Apple Charlotte
$8.50
with cinnamon mascarpone gelato and apple jack caramel
Chai Honey Quince Cake
$8.50
with quince compote and burnt honey ice cream
Baked to Order Hot Blueberry Souffle
$8.50
with creme anglaise
Daily House Made Sorbets and Ice Creams
$6.00
in a candy cup
Menu for Carlyle is provided by findrestaurantmenu.com
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