Carlos & Carlos Restaurant Menu

Pan seared scallops served in a Dijon mustard cream sauce with diced tomatoes

Grilled calamari served w/ fresh tomatoes, pepperoncini peppers, shaved garlic, black olives, capers & a touch of garlic butter

New Zealand mussels and clams sauteed with olive oil, garlic, and fresh tomatoes in a shrimp broth

Fresh baked clams, pancetta, garlic, and casino butter

thin sliced filet mignon topped with a mustard remoulade, mixed greens, parmesan cheese, capers and red onion

Goat cheese wrapped with sliced eggplant, prosciutto and spinach topped in a tomato ragu sauce with melted mozzarella cheese

Gold and red beets, carrots, mixed greens, caramelized pecans and gorgonzola cheese served with a blue cheese dressing

Sliced tomatoes, avocado, sweet red onions, buffalo mozzarella and fresh basil in a Italian vinaigrette

Iceberg wedge served with crispy pancetta, red onions, cucumbers, tomatoes, radicchio, and crumbled gorgonzola with both a vinaigrette and gorgonzola dressing

Fresh spinach served with a hard boiled egg and mushrooms in a warm balsamic mustard bacon vinaigrette

Black angel hair pasta served with shrimp, scallops, mushrooms, and red bell peppers in a lobster cream sauce

Homemade ravioli filled with spinach and ricotta cheese served with a light sage butter sauce

Homemade ravioli stuffed with chicken, spinach and artichokes served in a arrabiata sauce

Large prawns sauteed with mushrooms and red bell peppers served over angel hair pasta in a bordelasies sauce with a touch of cream

Homemade gnocchi served with chunks of filet mignon, broccoli, shaved garlic, sun dried tomatoes and mushrooms in a olive oil sauce

Homemade ravioli filled with chunks of lobster meat, ricotta cheese topped with sun dried tomatoes and basil in a lobster cream sauce

Penne pasta served with sauteed onions, mushrooms, red bell peppers and pancetta in arrabiata sauce

Arborio rice served with wild mushrooms and goat cheese

Arborio rice served with prawns, shaved garlic, fresh tomatoes, spinach and a touch of tarragon

Linguine pasta served with little neck clams in a garlic white wine sauce with parsley

Rigatoni pasta served with sausage, spinach, mushrooms and red bell peppers in a vodka sauce

Veal scaloppini and zucchini dipped in egg wash then sauteed in a lemon white wine sauce

Veal medallions stuffed with provolone cheese & spinach, served with artichokes and diced tomatoes in a bordelaises sauce

Veal scaloppini served with porcini and regular mushrooms in a champagne cream sauce

Bone in porterhouse broiled in a apricot brandy sauce

Veal chop lightly pounded then lightly dusted in seasoned bread crumbs topped in a lemon butter white wine sauce

Pounded boneless chicken breast served in a garlic lemon butter caper sauce

Breast, leg and thigh served sauteed with white wine, garlic, oregano, peas and potatoes

Served broiled with portabella mushrooms in a sage bordelaises sauce

Grilled tilapia, scallops, shrimp, red bell peppers, fresh tomatoes and garlic over angel hair pasta

served sauteed with julian vegetables in a lemon butter caper sauce