Okay, I’m staring at the online menu right now. Well, there’s not a ton of food to choose from, but definitely some interesting and creative options. Here’s what caught my eye:
Roasted pear salad, arugula, candied pistachios, Point Reyes bleu cheese and lemon-pistachio vinaigrette; I’m ditching the cheese.
Baby lettuces, Trampetti extra virgin olive oil, lemon and sea salt; I’m nixing the salt. The olive isn’t great. But I can deal with it.
White bean-quinoa cakes, Tagglasca olive tapenade, tomato relish, tomato gastrique and fried basil; the fried basil is a little iffy.
Grilled baby potato salad, green beans, smoked paprika vinaigrette and oil poached egg; no egg for me.
Butternut squash puree, Gruyere, candied pumpkin seeds, arugula and sage pesto; I’ll pass on the Gruyere, i.e. cheese.
Wow, lots of exotic-sounding food at Carmelita’s! But if I had to pick, I’d go for the baby lettuce, olive oil, lemon salad or the butternut squash puree with arugula. Both look cool!
Image credit: Carmelita