Important Announcement: Fall 2018 Season

The Carlyle kitchen will be closed for renovation during the Fall 2018 Season. We will not be able to serve dinner prior to Café Carlyle performances. Doors will open one hour prior to the performance.

 

For dinner reservations, kindly contact Café Boulud directly at (212) 772-2600 and mention Café Carlyle. This special offer is available between 5:30 p.m. and 7:00 p.m., does not include beverages, tax or gratuity and is based upon availability.

Dining at CafÉ Carlyle

Following kitchen renovations during the Fall 2018 Season, our typical dining experience will return as below:

 

Enjoy classic dining in an intimate supper club setting.

 

Doors open at 6:30 p.m.
981 Madison Avenue
Jackets required for gentlemen

Menus

Appetizers

Carlyle Lobster Bisque

Maine Lobster, Tomato, Tarragon

Garden Green Salad (V / GF)

Tomatoes, Cucumber, Radishes, Shallot Sherry Vinaigrette

Beets Carpaccio & Burrata (GF)

Orange Segments, Arugula Salad, Raspberry Balsamic

Hamachi Tartare*

Avocado, Pink Peppercorn, Soy-Truffle Vinaigrette

Steak Tartare*

Spicy Aïoli, Olive Oil Baked Sourdough Crostini

Foie Gras Terrine

Pear & Cranberry Chutney, Marcona Almonds, Brioche

Half Dozen East Coast Oysters* (GF)

Mignonette & House Made Cocktail Sauce

Jumbo Shrimp Cocktail (GF)

House Made Cocktail Sauce, Lemon

Main Course

Pan Seared Striped Sea Bass* (GF)

Shaved Fennel, Artichoke Barigoule, Tiger Prawns, Lobster Broth

Pan Seared Tuna* (GF)

Baby Artichoke, Niçoise Olives, Fingerling Potatoes, Cherry Tomatoes, Romesco Sauce

Roasted Halibut*

Braised Savoy Cabbage, Green Apple, Heirloom Carrots, Clams & Vermouth Sauce

Wild Alaskan King Salmon* (GF)

Risotto Style Farro, Broccoli Purée, Red Beets & Sorrel Sauce

Steak Frites*

Grilled 12oz. Rib Eye, Julienne Fries, Burgundy Butter

Filet Mignon (8oz)*

Braised Endive, Parsnips Purée, Royal Trumpet, Bone Marrow Bordelaise Sauce

Murray’s Spring Chicken Breast (GF)

Rutabaga & Potato Mousseline, Brussels Sprouts, Roasted Shallot Sauce

Fall Risotto (GF)

Roasted Kabocha Squash, Sage, Pine Nuts, Asiago Cheese

Bobby Short’s Chicken Hash

Truffles, Foie Gras, Potatoes, Light Sherry Cream Sauce

The Carlyle North Sea Dover Sole

Roasted Potatoes, Spinach, Brown Butter & Lemon

The Carlyle Seafood Salad

Romaine Lettuce, Lobster, Shrimp, Lump Crab, Avocado, Tomatoes, Mustard Dressing

Sides

Spinach, Steamed, Sautéed or Creamed
Whipped Yukon Potatoes
Wild Mushrooms
Roasted Fingerling Potatoes
Braised Kale
Romano Beans

Desserts

New York Cheesecake

Graham Cracker Crumb, Seasonal Fruit Compote

Chocolate Opera Cake

Chocolate and Coffee Mousse, Coffee Crème Anglaise

Profiteroles
Vanilla Crème Brûlée
Bittersweet Flourless Chocolate Cake
Selection of Ice Cream and Sorbet
Artisanal Cheese Selection from Murray’s Cheese

House Made Condiments

Dining Note

* Indicates raw item.