As Yuan Mei would say, “There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well as to satiate the appetite, that, my friend, is dining.”

    Please join me for an evening of sumptous indulgence in the Hotel Carlton dining room.  The steward is expecting you.  Just mention my name.

 

Paladin

 

 

Hotel Carlton


Menu

 

A La Carte

 

 

Hors-d’Oeuvres

 

Dolma

 

Cold Duck awith pomegranate reduction

 

Reshmi Kebab

 

Zucchini Blossoms

 

 

Potages

 

Bisque de Crevettes

 

Chicken Soup

 

Mushroom Foam

 

Tomato Bisque with Shrimp

 

 

Entrees

 

Armenian Shish Kebab

 

Chanterelles a la Kathy

 

Chili

 

Cioppino

 

Duck a l’Orange

 

Filet de Poule aux beurre de noisettes

 

Hungarian Goulash

 

Irish Stew

 

Keskek

 

Lamb Chops with a Cider Balsalmic Sauce

 

Lasagna

 

Pork & Beans

 

Roti au Sauvignon 

 

Saute de Veau Chasseur

 

Scallopini

 

Truite aux Champignons

 

 

Legumes

 

Armenian Pilaf

 

Black-eyed Peas

 

Hominy Grits aux frommage

 

Rice Pilaf

 

 

Entremets

 

Pate Abricot

 

Zuchinni Blossoms

 

 

Salade

 

Carottes Rapees

 

 

Desserts

 

Baklava

 

Bilini

 

Lemon Souffle

 

 

Vins

 

 

Cafe & Liqueurs

 

Mocha with a pony of Brandy

 

 

 

Chef de Cuisine

Andre de Paris