Fresh oysters served with cocktail sauce and champagne mignonette.
Escargot baked in a signature garlic herb butter.
Cured artichoke bottoms filled with dill creme fraiche and topped with prawns. Served over butter lettuce.
Crispy rock crab served over remoulade alongside fresh arugula tossed with orange supremes, pickled red onions and dressed in a citrus vinaigrette.
Chefs choice artisan cheeses, cured meats, liver pate and seasonal fruits. Served with truffle infused honey, bacon jam, seasonal jams and crostinis.
Each stuffed mushroom plate serves 6 large mushroom caps, enjoy one of the following chef's creations:
shallot confit, roasted red pepper, celery, & carrot stuffed mushrooms topped with a balsamic glaze. 10
Carousel's signature mushrooms stuffed with a house garlic herb butter. 12
Pork sausage and cream cheese stuffed mushrooms topped with a pork sausage gravy. 14
Artichoke, kale, spinach, and white bean dip served with toasted french baguette lightly drizzled in olive oil.
Seared in a house garlic herb butter and topped with crisp brown butter.
chefs creation of rotating seasonal soups.
slow simmered beef bone broth infused with Gruyere and fontina cheeses and toasted french banquette
Lettuce wedge served with tomato, bacon, red-onion, fresh baked croutons and sliced hard boiled egg topped with a house bleu cheese dressing.
Fresh spinach salad prepared and presented table side with a Worcestershire red wine vinaigrette and brandy flambéd bacon.
Organic mixed greens with shaved carrots, shaved radish, red onion, cherry tomatoes and cucumber with your choice of four house made dressings; lemon-herb vinaigrette, sherry- mustard vinaigrette, ranch or bleu cheese.