Carmel Restaurant & Lounge

Succulent chops lightly marinated with extra virgin oil and herbs. Served with couscous.

Tender French cut chops with garlic herb butter sauce. Served with French fries.

Half chicken slows roasted with lemon, herbs, caramelized onions, and finished with a pomegranate drizzle. Served with basmati rice.

Puree of garbanzo beans and tahini, garnished with toasted pine nuts, grape tomatoes, cucumbers, and extra virgin olive oil. Served with warm pita bread.

Blended with roasted garlic and herbed Boursin cheese. Accompanied with toasted crostinis.

Shishito peppers, edamame beans, sauteed in garlic, and sweet soy sauce.

Garbanzo beans, cilantro, and parsley. Served with a tahini sauce, pickled vegetables, and warm pita bread

Fluffy on the inside, crispy on the outside, tossed in garlic oil, herbs, and sea salt. Served with horseradish ketchup.

Sundried tomato, herbs, and kalamata olives. Served with roasted garlic smeared crostini.

Served with dried fruit and Marcona almonds.

Dredged in seasoned flour and fried to a crispy golden brown. Served with cocktail sauce.

Minced garlic, onion, and pine nut dressed with a soy ginger sauce. Served with crispy wonton squares.

Shiner bock battered. Served with warm cilantro sweet chili sauce.

Jalapeno, garlic, extra virgin olive oil, lemon juice, and garnished with pink Himalayan salt.

Maryland style, a trio of peppers, Bermuda onions, light herbs. Served with remoulade sauce.

Sliced thin with creamy horseradish, Mediterranean salsa, and atop a crostini.

Watercress, baby red oak, frisee, shaved Bermuda onions, radishes, and lemon sumac vinaigrette. Served with warm walnut crusted goat cheese.

A mixture of tomatoes, onions, baby cucumbers, scallions, radish, lettuce blend, tossed in a lemon dressing, and topped with Carmel feta cheese. Served with oven toasted pita bread.

Ground beef and lamb mixed with mountain seasoning, onions, parsley, pine nuts, and skewered on a cinnamon stick. Served with tahini sauce. Choice of meat skewer with vegetables on the skewer. Served with basmati rice.

Marinated in sumac, extra virgin olive oil, and mountain herbs. Served with a roasted garlic puree. Choice of meat skewer with vegetables on the skewer. Served with basmati rice.

Marinated in extra virgin olive oil, jalapeno, crushed garlic cloves, and mountain herbs. Choice of meat skewer with vegetables on the skewer. Served with basmati rice.

Inludes ground beef and lamb skewers, chicken skewered, and beef tenderloin skewers.

Center cut eight ounce filets. Served with a portobello mushroom, Carmel Cabernet reduction, and mashed potatoes.

Center cut 15 ounces well marbled rib eye. Served with steak fries.

18 ounces prime grade center cut and marbled. Served with steak fries.

Succulent chops lightly marinated with extra virgin oil and herbs. Served with couscous.

Three ounce medallions. Served with creamy green peppercorn makers mark sauce and mashed potatoes.

Tender French cut chops with garlic herb butter sauce. Served with French fries.

Half chicken slows roasted with lemon, herbs, caramelized onions, and finished with a pomegranate drizzle. Served with basmati rice.

Center cut 14 ounces tender cut. Served with a portabella mushroom, Carmel Cabernet reduction, and mashed potatoes.

Eight ounce filet marinated with extra virgin olive oil, mountain herbs, and sumac. Served with roasted vegetables.

Marinated in lemon, extra virgin olive oil, cilantro, garlic, paprika, skewered with bacon, and seasonal vegetables. Served with basmati rice.

Slow roasted with extra virgin olive oil, herbs, confit cherry tomato, and garlic. Served with a medley of asparagus, leeks, artichoke, scallion, red bell pepper, shallots, and potatoes.

Seared, accompanied by sauteed leeks, scallions, asparagus, creamy bourbon corn ragout, garnished with parmesan cheese, and cilantro.

Amber ale beer battered cod. Served with choice of steak fries or French fries and tartar sauce.

Spiced and herbed then grilled with brushed extra virgin olive oil. Served with basmati rice.

Medley of seafood, sauteed with leeks, shallots, and garlic in a sauvignon blanc cream sauce.

Lobster stuffed ravioli. Served with a rich tomato sauce, garnished with basil, parmesan cheese, and extra virgin olive oil.

Seafood medley and smoked sausage, tossed with mushrooms, onions and bell peppers in a zesty cajun sauce. Served with farfalle pasta.

A light vegetable broth with sundried tomato, grilled eggplant, artichoke, shaved garlic, basil asparagus, spinach, kalamata olives, and Roma tomatoes, tossed linguine pasta and garnished with toasted pistachios.

With vegetables.

Tossed in parsley and garlic oil.

Seasoned with virgin olive oil and salt pepper.

With a demi glace.