Pan Seared Rainbow Trout
w/ Mango-Black Bean Salsa, served over Rice
Polenta
over Pea and Cauliflower Purée
Grilled Steak w/ Pepper Coulis
and Roasted Red Potatoes
Crispy Fried Chicken Thighs
w/ Spicy Mango Sauce, served w/ Rice & Beans
Flan
Interested in Walking/Biking Trails in Troy?
Carmen’s is happy to support the Collar City Ramble
Recreation and Alternate Transportation Trail
Read more about it at
www.CollarCityRamble.com
Friday, July 26:
Doc Scanlon Trio
plays Carmen’s!
Smoked Salmon & Goat Cheese Omelet with Capers & Minced Onions.
Served w/ Forbidden Rice, Avocado, & Jicama-Sweet Corn-Black Bean Salad
That’s why I like it here, I eat like a prince!
How to butterfly chicken breasts without cutting off your thumb (hint: it starts with a v-e-r-r-y sharp knife).
Here’s why you would even think of doing such a thing.
Limonada
fresh squeezed Orange, Lemon & Lime, sweetened with Organic Apple Juice
—No Added Sugar!
Tapas Specials for Friday, July 12
We Make All Our Own Sauces—
Right Down To The Mayonnaise & Ketchup!
Ropa Vieja – Braised Beef 16
w/ Arroz con Gandules & Veggies
Pan Seared Boneless Chicken Breast 15
w/ Sweet & Spicy Mango Chutney over Exotic Rice
Grilled Salmon w/ Cilantro Pesto 17
over Rice w/ Veggie
Stuffed Pepper 13
w/ Herbed Cous-Cous & Sweet & Sour Sauce
Flan 5
Through August 18—
Joy Adams
Strange Paradise
works on paper and paintings
detail— Curly Dock And Foxglove Dreams
Gluten free pancakes, with no apologies for the fact— We’ll stack them up against any other pancakes around!
Today they are stuffed with an assortment of fresh fruit, topped with our own deesh-whipped cream.
Out of this world!
Chickpeas, Beets, Kale & Quinona Salad w/ Orange Vinaigrette Dressing
Clockwise from the front:
–Crispy Tofu w/ sautéed veggies
–Brown Rice (comes with all)
–Shrimp Kebab
–Short Rib
–(Half) Chicken Tamale
Fresh from the smoker. I’ve had these before, and they are GREAT. They taste even better than they smell, and that’s saying a lot.
We puréed it in the food processor, and cooking with butter and honey to impart their flavor.
The next step is to add Masa (corn flower) and chicken, then wrap them in banana leaves before steaming to serve.
At the same time, we’re boiling dried Ancho Chilis with Onions, Garlic and Cilantro to make sauce for the Tamales.
Available until they run out!
Growing outside the Café. Well, there were, but I ate most of them yesterday.
Tasty, but they don’t last long with all the fresh fruit we use, in drinks or garnishes or on desserts.
Carmen's Bistro 