Our Menu

Carly Le Restaurant offers a mix of traditional and modern French cuisine. In a way, it presents a fusion of the classic and the new. Its dishes have the distinct aroma, taste, and colors that are characteristic of French cuisine.

Here is a list of the restaurant’s regular offerings. Note, however, that the list can change from time-to-time as Carly Le Restaurant’s chefs are always experimenting and creating culinary masterpieces.

Hors d’oeuvre (Appetizer)

Food to stimulate your appetite.

Salads – Nicoise, Caesar, Poulet

Caviar

Smoked Salmon

Chicken Liver

Bread & Cheese

Potage (Soup)

To further stimulate your appetite.

French Onion Soup (Suope A L’Oignon)

Clear Soup (Consomme Julienne)

Vegetable Soup with Pesto and Rye (Soupe Au Pistou)

Lobster-Flavored Soup (Bisque d’ homard)

Oeuf (Egg)

Egg-based dishes prepared in unique and interesting ways.

Tomato Omelette (Omelette aux Tomates)

Mushroom Omelette (Omelette aux Champignons)

Scrambled Egg with Bacon (Oeuf Brouille au Lard)

Farinaceous/Farineaux (Pasta/Rice)

Pasta and rice varieties to soothe your soul.

Spaghetti Napolitine (sauce: tomato and garlic)

Spaghetti Bolognaise (rich brown sauce)

Ravioli (stuffed noodle-type pasta)

Poisson (Fish)

Mouthwatering dishes made from fish.

Sole Cubat

Sole Meuniere

Homard Newburg

Sole Colbert

Entrée (Meat Entrée/Main Dish) & Releve (Joints)

All the meat you love, cooked to perfection. Roasted Releves served with gravy or sauce.

Chateaubriand (grilled steak – double fillet)

Sirloin Steak

Rib-Eye Steak

Steak Daine (minute steak with mushroom, onions, and red wine)

Lamb Releve (Agneau Releve)

Beef Releve (Boeuf Releve)

Chicken Releve (Poulet Releve)

Pork Releve (Porc Releve)

Veal Releve (Veau Releve)

Entremets (Sweets/Desserts)

Sweets for your sweet.

Crème Brulee

Crepe Suzette

Cremes Glacees

Parfait