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Carlos' Bistro
Served with green peppercorn brandy sauce.
Seasonal.
Topped with blue crab meat and a tarragon hollandaise sauce.
Seasonal.
Served with caramelized white onions and a balsamic jus.
Served with a black peppercorn brandy sauce and a chipotle white cheddar fondue.
Exclusive.
Topped with a balsamic jus.
Served with green peppercorn brandy sauce.
Seasonal.
Seasonal.
Capers, pickles, red onion, parsley, egg yolk, oil, Dijon mustard, tabasco sauce.
Seasonal.
Fresh mozzarella and roma tomatoes with fresh basil, finished with a champagne balsamic drizzle.
Spinach, red onion, pine nuts, sun-dried tomatoes, mushrooms and bacon.
Roma tomatoes, red onion, cucumber, red bell pepper, cauliflower, purple cabbage.
Served with a lemon zest vinaigrette.
Fresh crabmeat tossed with Thousand island dressing, mayonnaise, horseradish and green apples.
Mixed baby greens, artichoke hearts, pepperoni, olives, red onion, cucumber and tomatoes.
Served with a citrus vinaigrette.
Romaine, croutons and fresh romano cheese.
Braised with shallot onions, garlic, basil, spinach, pine nuts, olive oil, feta and romano cheese.
Served in a chardonnay, shallot garlic sauce.
Sauteed in shallot onions and garlic cream with creole mustard and creole seasoning.
Calamari, shrimp, mussels, clams and scallops in tomato sauce.
Cappellini tossed with fresh chopped tomatoes, olive oil and basil chiffonade.
Fresh peas, ham and chicken in a garlic cream sauce.
Sauteed shallot onion, garlic, thyme, red pepper flakes in brandy, tossed with fresh and paste tomatoes, olive oil, yellow onion and basil chiffonier.
Sauteed in garlic, finished with chipotle white cheddar cream sauce.
Tossed with fresh broccoli, spinach, pine nuts in a garlic cream sauce.
Menu for Carlos' Bistro provided by Allmenus.com
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