Carlo's Prices in Highland Park, IL 60035
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Meat and Game Degustation Menu |
| Degustation $100.00 Degustation with Wine 155.00 |
| 2000 Jacques Cacheux 1er Cru La Croix Rameau Vosne-Romanée Burgundy |
Grilled California Squab Breast with Tart of Spinach, and Mushrooms with a Natural Jus
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| 2006 Greg Norman Pinot Noir Santa Barbara County |
Pan Seared Duck and Duck Confit with Hudson Valley Foie Gras, Baby Carrots and a Grape Reduction
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| 2003 Domaine Jean Royer Chateauneuf-du-Pape |
Grilled Lamb Chop with Ox-Tail Ravioli, Baby Spinach and a Caramelized Shallot and Sherry Gastrique
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| 2005 Joseph Carr Cabernet Sauvignon Napa Valley |
Cocoa Crusted New Zealand Venison with Caramelized Fennel, Root Vegetables and a Cherry Reduction
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| 2006 Cantena Malbec Mendoza, Argentina |
Grilled Ribeye with Butter Poached Fingerling Potatoes, Roasted Cauliflower and a Cabernet-Rosemary Reduction
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| NV Piper-Heidsieck Brut Champagne |
Symphony of Dessert
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| $100.00 - $155.00 |
Petits Four
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| Shell Fish and Fish Degustation Menu |
| Degustation $100.00 Degustation with Wine 155.00 |
| 2006 Balthazar Ress Riësling-Kabinett Rheingau Germany |
Scottish Smoked Salmon and Butter Poached Fingerling Potato Terrine with a Caviar and Vodka Cream Reduction
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| 2006 Torresella Veneto, Italy Pinot Grigio |
Jumbo Lump Crab Meat with Kiwi, Mango and a Sunchoke Puree
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| 2006 Kathy Lynskey Wines Marlborough, New Zealand Pinot Gris |
Chervil and Black Truffle Crusted Ahi Tuna with Roasted Kobacha Squash and a Truffle-Thyme Reduction
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| 2006 Olivier Leflaive Les Deux Rives Chablis |
Pan Seared Jumbo Prawn with Parsnip Custard and a Caramelized Popcorn Reduction
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| 2006 Ferrari-Carano Chardonnay Alexander Valley |
Red Snapper with Braised Kale, Salsify Puree and a Stone Ground Mustard Beurre Blanc
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| NV Piper-Heidsieck Brut Champagne |
Symphony of Dessert
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| $100.00 - $155.00 |
Petits Four
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| Vegetable Degustation Menu |
| Degustation $100.00 |
| Wild Mushroom Terrine |
with Tempura Enoki Mushrooms,
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| Truffle Espuma and a Wild Cream Reduction |
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| Vegetable Gratin |
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| Yellow Squash, Zucchini, Eggplant, Pepper and Asiago Cheese |
with a Piquillo Pepper Reduction
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| Celery Root and Truffle Ravioli |
with Caramelized Celery Emulsion
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| Celery Root and Truffle Ravioli |
with Caramelized Celery Emulsion
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| Celery Root and Truffle Ravioli |
with Caramelized Celery Emulsion
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| Winter Risotto |
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| Kobacha Squash, Spaghetti Squash, Roasted Crustnut Cream and a Parmesan Tuile |
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| Symphony of Dessert |
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| Petits Four |
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| Appetizers |
| Soup Du Jour | $9.50 |
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| Osetra Caviar 1 oz. | $120.00 |
with Assorted Garnishes
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| "Hot and Cold Foie Gras" | $23.50 |
Pan-Seared Hudson Valley Foie Gras with Grenadine Infused Caramelized Onion; Medallion of La Belle Farms Cold Foie Gras on Banana Bread with Vanilla Syrup Additional $15.00 on Degustation Menu
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| European Butter-Poached Lobster Tail on Herbed Brioche Timbale | $24.50 |
with Saffron Reduction and Crispy Vegetables
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| Pan Seared Mano de Leon Sea Scallop | $17.50 |
with Panko-Fennel Crusted Hearts of Palm and a Carrot-Ginger Emulsion
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| Trio of Asparagus | $14.50 |
Grilled Asparagus with Persian Feta Cheese wrapped in Feuille de Brick, Asparagus Terrine, and Asparagus-Crème Fraiche Bisque
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| Salads |
| Jumbo Lump Crab Salad | $18.50 |
with Carrot and Spring Radish Carpaccio, Shaved Fennel and Frisee Salad, with a Champagne-Shallot Emulsion
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| Montchevré Cheese Medallion | $16.00 |
with Baby Beets, Petite Salad of Arugula and Frisee, with a Hazelnut-Walnut Relish
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| Organic Baby Mixed Greens | $11.50 |
with Oven-Dried Tomato, Pine Nuts, Basil Balsamic Vinaigrette and Chefs Selection of Gourmet Cheese
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| Entrees - Seafood |
| Katifi Crusted John Dory and Hawaiian Shrimp | $39.50 |
with Spring Onion Risotto, Fiddlehead Ferns and a Almond Beurre Noisette
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| Nori Crusted Alaskan Halibut, Fava Beans | $39.50 |
with Cauliflower Brandade, Grilled Ramps and a Sumac Beurre Blancc
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| Olive Oil Poached Chilean Sea Bass and Little Neck Clams | $40.50 |
with Roasted Fingerling Potatoes, Milk Poached Salsify and a Mounier Emulsion
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| Entrees - From The Grill |
| Lemon and Parmesan Crusted Colorado Lamb Rack | $41.50 |
with Creamy Polenta and Marsalis Reduction with Lamb Sweat Breads, Lemon-Basil Puree and Candied Lemon
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| Miso and Coffee Glazed Muscovy Duck Breast | $38.50 |
with Green Asparagus En Croute, Tapioca-Duck Confit Ragout, Peanut Puree and a Cabernet-Chocolate Reduction
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| 12 oz. Grilled Rib Eye | $40.50 |
with Lobster, Shitake Mushroom and Potato Gratin with Pea Pods, English Peas, Pearl Onions, and a Smoked Bacon-Watercress Coulis
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| Herb Crusted 12oz Bone in Tenderloin | $45.50 |
with Grilled Vegetables, Shallot-Roquefort Whipped Potatoes and a Cabernet-Rosemary Reduction
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| Mushroom Crusted 12 oz. Strip Loin | $42.50 |
with Smoked Heirloom Potato Gnocchi with Artichoke Fricassée and a Thyme Reduction
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| Esserts |
| Just a few desserts from the cart |
| Gateau Chocolat |
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| Pumpkin Mousse Cake |
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| Almond-Lemon Tart |
with Mixed Fresh Berries
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| Grand Marnier Cheesecake |
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| Creme Brulee |
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| Debbie's Brownies |
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| Chocolate Pave |
with Vanilla Ice Cream and Espresso Sauce
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| Roasted Macadamia Fig Tart |
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| Poached Pears |
with Creme Fraiche and Caramel Spirals
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price