Carlos Bistro

Capers, pickles, red onion, parsley, egg yolk, oil, dijon mustard, Tabasco sauce

Organic spring mix, candy pistachios, pine nuts, French goat cheese, pink sweet grapefruit, honey tarragon dressing

Served with a lemon zest vinaigrette

Fresh Mozzarella and roma tomatoes with fresh basil, finished with a champagne balsamic drizzle

Fresh crabmeat tossed with thousand island dressing, mayonnaise, horseradish, and green apples

Served with a citrus vinaigrette

Spinach, red onion, pine nuts, sun-dried tomatoes, mushrooms, and bacon

Romaine, croutons, and fresh Romano cheese

Mixed baby greens, artichoke hearts, pepperoncini, olives, red onion, cucumber and tomatoes

Roma tomatoes, red onion, cucumber, red bell pepper, cauliflower, purple cabbage

Served with a black peppercorn brandy sauce and a chipotle white Cheddar fondue

Topped with crab meat and a tarragon hollandaise sauce

Served with green peppercorn brandy sauce

Served with green peppercorn brandy sauce

Topped with a balsamic jus

Covered in apple brandy reduction

Served with caramelized white onions and a balsamic jus

Sautéed shallot onions, garlic, thyme, and red pepper flakes in brandy, tossed with fresh and paste tomatoes, olive oil, yellow onion, and basil chiffonade

Calamari, shrimp, mussels, clams, and scallops in tomato sauce

Served in a chardonnay, shallot garlic sauce

Braised with shallot onions, garlic, basil, spinach, pine nuts, olive oil, feta, and Romano cheese

Sautéed in garlic, finished with chipotle white Cheddar cream sauce

Sautéed in shallot onions and garlic cream sauce with creole mustard and creole seasoning

Fresh peas, ham, and chicken in a garlic cream sauce

Tossed with fresh broccoli, spinach, and pine nuts in a garlic cream sauce

Capellini tossed with fresh chopped tomatoes, olive oil, and basil chiffonade