Menu Information
Menu as of January 2014
Lunch
Starters
Carthay Signature Fried Biscuits - stuffed with white cheddar, bacon, and jalapeño served with apricot honey butter. $12
Fire Cracker Duck Wings - with soy, lime, and Sriracha chili sauce. $14
Spanish Pimentos - with chirizo, mahon cheese, pine nuts and sherry vinaigrette. $16
Pacific Ono Ceviche - with avocado, tomatillo-cilantro essence, and crisp plantain chips. $16
Ginger Pork Pot Stickers - accented with lemon grass and voodoo mango sauce. $14
Pumpkin Tortilla Broth - with cillantro grilled chicken, crisp tortilla, creme fraiche. $11
Carthay Green Salad - Jicama, cucumber, cilantrao, and orange white balsamic vinaigrette. $12
Heirloom Tomato Salad - Parmesan aioli, petit basil, and California virgin olive oil. $13
Entrées
Carthay Strawberry Chicken Salad - Lacquered bacon, avocado, haricot verts, local cherry tomatoes, and fresh strawberries. $22
Angus Beef Arugula Salad - Grilled radicchio, gorgonzola croustini, and cabernet vinaigrette. $23
Strozzapreti Pasta - with Pancetta, Dried Tomatoes, Rapini, Rosated Garlic and Aged Provolone. $25
Sautéed Squash Raviolis - Forest Mushrooms, Savoy Cabbage and Imported Truffle Butter. $28
Sesame-Soy Glazed Skuna Bay Salmon - Forbidden Black Rice Stif-fry and Red Thai Curry. $30
Mediterranean Grilled Eggplant Sandwich - with sautéed artichoke bottoms, marinated tomatoes, roasted garlic, melted reserve cheeses, and toasted on rustic country bread. $20
Carthay Angus Burger 8 oz. - with aged cheddar cheese, black pepper bacon, and grilled onions served with french fries and house-made pickles. $22
Dinner
Starters
Carthay Signature Fried Biscuits - stuffed with white cheddar, bacon, and jalapeño served with apricot honey butter. $12
Fire Cracker Duck Wings - with soy, lime, and Sriracha chili sauce. $14
Pacific Ono Ceviche - with avocado, tomatillo-cilantro essence, and crisp plantain chips. $16
Ginger Pork Pot Stickers - accented with lemon grass and voodoo mango sauce. $14
Spanish Pimentos - with chirizo, mahon cheese, pine nuts and sherry vinaigrette. $16
Sautéed Crab Cake - English pea coulis and lemon vinaigrette. $17
Pumpkin Tortilla Broth - with cillantro grilled chicken, crisp tortilla, creme fraiche. $11
Carthay Green Salad - Jicama, cucumber, cilantrao, and orange white balsamic vinaigrette. $12
Heirloom Tomato Salad - Parmesan aioli, petit basil, and California virgin olive oil. $13
Entrées
Strozzapreti Pasta - with Pancetta, Dried Tomatoes, Rapini, Rosated Garlic and Aged Provolone. $25
Sautéed Squash Raviolis - Forest Mushrooms, Savoy Cabbage and Imported Truffle Butter. $28
Sesame-Soy Glazed Skuna Bay Salmon - Forbidden Black Rice Stif-fry and Red Thai Curry. $30
Sautéed Shrimp - Summer corn, zucchini, applewood bacon, and basil pesto. $30
Whole Roasted Petit Chicken - squash puree, sauteed chanterelles and sage essence. $32
Grilled Angus Rib-Eye - Sautéed mushrooms ragu, red flame grapes, and blue cheese. $44
Thick Cut Pork Chop - thyme-roasted pears, brussles sprouts and brandy-thyme jus. $37
Sides
Country Whipped Potatoes - $8
Roasted Broccoli with Brown Butter - $8
Steamed Jasmine Rice - $7
Dessert
Children's Menu
Starters
Small Caesar Salad - $5
Roasted Creamy Tomato Soup - $5
Entrées
Entrée includes choice of small low-fat milk, Minute Maid juice, or Dasani water.
Orecchiette Pasta - tossed with tomato sauce. $8
Today's Catch - served with Steamed Red Potatoes and Broccoli. $13
Traditional Mini Crispy Tacos - with Chicken and Grated Cheese. $10
Soba Noodle Bowl - with Beef, Snow Peas, and Broccoli. $7
Desserts
Green Apple Caramel Parfait Push Pop - Green apple and lemon raspberry sorbets layered with caramel. $5
Single Scoop of Ice Cream - Old fashioned vanilla, chocolate chunk, or strawberries and cream. $4
World of Color Fixed Price Dinner
Select one item from each of the starters, entrées, and dessert. Choice of soft drink, coffee, or iced tea included. $59 per person
Starters
Seasonal Soup - Sun gold tomato broth, asparagus, leeks, lemon roasted chicken, and basil; OR
Carthay Green Salad - Jicama, cucumber, cilantrao, and orange white balsamic vinaigrette.
Entrée
Sautéed Short Rib Raviolis - Portobello mushrooms, red pepper, and cabernet jus.
Rigatoni with Roasted Chicken - Pancetta, summer peas, spinach and pinot jus.
Summer Garden Vegetable Risotto - Coastal mushrooms, truffle butter, and English pea coulis.
Skuna Bay Salmon - on fresh golden tomato salsa, avocado and cucumber relish.
Sautéed Shrimp - Summer corn, zucchini, applewood bacon, and basil pesto.
Grilled Angus Rib-Eye - Sautéed mushrooms ragu, red flame grapes, and blue cheese.
Western Cut Pork Chop - Fingerling potatoes, string beans, and summer peaches.
Dessert
Cordiella Chocolate Decadent Layer Cake - Classic dark chocolate layer cake with raspberry sauce.
Toasted Lemon Pound Cake - fresh marinated blueberries, lemon curd cream, and Tahitian vanilla chantilly.
If a menu is presented here it is for guidance purposes only. Menus can change without notice and at some restaurants daily. If you have specific dietary needs or questions it is best to
contact the restaurant directly for information. If you'd like to notify us that a menu has changed, or you can provide the complete information, please let us know through our
email form.
