Dinner • Winter 2012
Soups & Salads
NEW ORLEANS STYLE SPICY CHICKEN GUMBO 7.5
Creole rice, green onion
CARLO’S BLACK BEAN SOUP 7.5
Pico de gallo, lime crema
LENTIL, MUSHROOM AND KALE SOUP 7.5
Locatelli cheese
CLASSIC BELROSE CAESAR SALAD 10
Garlicky croutons, locatelli cheese
WINTER GREENS & PEPPERED BACON SALAD 12
“Sous Vide” 65 degree egg, buttered brioche toast,
creamy mustard dressing
BELROSE BUTTER LETTUCE SALAD 12
Crumbled blue cheese, candied walnuts,
shaved Granny Smith apples
BABY ARUGULA AND BOSC PEAR SALAD 12
Prima Donna Gouda, spice roasted almonds,
Red onion, apple cider vinaigrette
Appetizers
CRISP PANKO FRIED VIRGINIA OYSTERS 14
Fire roasted corn salad, arugula aioli
PRINCE EDWARD ISLAND MUSSELS 12
Cara Cara orange, Belgian ale, sweet butter
12 HOUR BBQ PORK QUESADILLAS 10
The “Colonels” coleslaw, BBQ crema
CORN CRUSTED DIVER SCALLOP TOASTADA 14
Smashed avocado, warm bacon vinaigrette
CRISPY SALT AND PEPPER CALAMARI 13
Green pumpkin seed aioli, fried jalapeno chips
SWEET CHILI GLAZED CHICKEN WINGS 9
Sliced scallions, cilantro and toasted sesame seeds
Belrose Dinner
JAVA PORK TENDERLOIN 27
Maple smashed yams, black bean sauce,
Mango – jalapeno salsa
PAN ROASTED CERVENA VENISON 32
Bacon braised cabbage, apple – butternut squash hash,
cider demi
OLIVE OIL SAUTEED SHRIMP WITH PROSCIUTTO 26
Warm herbed white beans, sun dried tomato and kale,
Meyer lemon aioli
RED WINE BRAISED LAMB SHANK 27
Celery root puree, caramelized Brussels sprouts,
natural jus
PAN SEARED MAINE LOBSTER CAKES 32
Chardonnay braised beluga lentils,
buttered white asparagus, lobster – tarragon cream
WOOD GRILLED JAIL ISLAND SALMON 26
Warm fennel and golden quinoa salad,
buttered broccolini, truffled corn sauce
PAN SEARED GOLDEN TILE FISH 28
Smoked Yukon Gold potatoes, saffron beurre blanc
honey spiked Bermuda onion compote
CHAR GRILLED FILET MIGNON 34
Blue cheese mashed potato, honey glazed baby carrots,
Brandy – peppercorn demi
Carlo deMarco: Chef/Proprietor Robert Donaldson: Proprietor
Andrew Finch: Chef de Cuisine/Partner William Edney: Sous Chef
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may be hazardous to your health especially if you have certain medical conditions.*
18% gratuity will be added to parties of 6 or more