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.
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 and seasonal fruits. Served with truffle infused honey, 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. 9
Carousel's signature mushrooms stuffed with a house garlic herb butter. 11
Pork sausage and cream cheese stuffed mushrooms topped with a pork sausage gravy. 13
Artichoke, kale, spinach, and white bean dip served with toasted french baguette lightly drizzled in olive oil.
Slow simmered chicken liver served with bacon jam, mustarda, house pickled cucumbers and crostinis.
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, bleu cheese or house.
Roasted corn and pickled red onion tossed in chopped romaine served with a house anchovy Caesar dressing and topped with fresh baked Parmesan croutons.