Carlyle

January 30th, 2010
Dear Friends,
Next month is Carlyle’s seventh anniversary.  February also marks the end of our current  lease.  Both milestones are significant in that they factor into my decision to announce that Carlyle will serve it’s last meal on Sunday, February 14th.
I would like to express my sincere gratitude to the many loyal customers, employees, [...]

Carlyle New Year’s Eve

Amuse
Lobster Salad
tarragon, crème fraiche
Schramsberg Mirabelle Brut

1st
Galantine of Pheasant
apple relish, maple-sherry vinaigrette, shaved foie gras

Yellowfin Tataki
grapefruit, picholine olives, fennel

Three Kumamoto Oysters*
Oscetra caviar, crème fraiche, baby dill
*$10 supplement

2nd
Sherried Dungeness Crab Soup
crab beignet, fines herbes, yogurt

Bacon Wrapped Veal Sweetbreads
braised romaine, caramelized pumpkin, pickled sultana

Nantucket Bay Scallops*
celeriac puree, crispy brawn, Oregon Truffle
*$10 supplement
3rd
Roasted Squab
caramelized pecans, baby root [...]

Christmas Eve Dinner at Carlyle

C A R L Y L E

Christmas Eve

1st
Dungeness Crab Salad
tarragon coulis, cucumber, winter citrus

Terrine of Rabbit Confit
vanilla scented apple salad, spiced blonde port

Baby Lettuces
toasted pecans, Cypress Grove chevre, pickled celeriac
2nd
Jerusalem Artichoke Soup
crisp serrano ham, poached scallop

Caramellized Onion Tart
cipollini puree, crispy leeks, chive oil

Hand cut Tagliatelle
braised pork ragout, shaved parmigiano regiano
3rd
Roasted Black Cod
smoked cod brandade, [...]

Carlyle Presents “Cuisine de le mer”

C A R L Y L E Your last chance…

Hello, All…
If you have missed the first three of the Carlyle Kitchen Series, you will be happy to know that there are still some open seats remaining at our very last of the series, Paris Redux, for this Wednesday, the 26th.  Please visit our website (carlylerestaurant.com) to see the menu and pricing.  Then, give us [...]

Carlyle Presents The Whole Hog Dinner

The Menu
Charcuterie
First release of Tails and Trotters proscuitto,
Lardo wrapped country style pate with tenderloin garni,
Fromage de tete

Fritto of Squash Blossoms
Trotter ‘rilette’, Spanish style sausage, macerated legumes

Duo of Salads:
Salad of pig’s ears, watercress, shaved carrots, celery and pickled shallots

Grilled pig’s heart, pickled chanterelles, arugula, shaved ricotta salata

Pork Belly Two Ways:
Cured and wrapped around stone fruits, grilled, [...]

Carlyle’s Summer Kitchen Dinner Series

It’s that time again!
Summer is almost upon us, and with it comes a mouth watering bounty of local farm-raised fruits and vegetables. Drawing inspiration from both the balmy evening weather and the weekly parade of seasonal products from our vendors, Carlyle throws open the bay doors of our vast kitchen space, and celebrates the summer [...]

Say hello to our little friend at Carlyle…

From your friends at Carlyle

Join Carlyle for recession-proof suggestions:

Visit us (and see all of our menus) at:
www.carlylerestaurant.com