Restaurant Week at Carnivale!

Indulge in the varying flavors of Latin America with Carnivale’s $59 3-course dinner Restaurant Week experience prepared by Executive Chef Carlos Garza. The 3-course menu features a choice from each course for $59 per person. Reservations can be made on their Tock. First Course: Brussels Sprout Pear Salad: Chickpeas, cranberries, cucumber, candied nuts, queso fresco, butternut squash, mixed with a champagne vinaigrette Chicken Tinga Empanada: Chipotle braised chicken, pickled cabbage, winter citrus and butternut squash Venezuelan Pabellon Crillo: Braised beef, corn arepa, black bean salsa, crispy rice and a garlic aioli Salmon Ceviche: Avocado, soybeans, onion, pickled jalapeno, cilantro, tobiko and aji panca Second Course: Australian Barrabundi: Coconut rice, baby carrots, pickled sweet potato, crispy kale and aji sauce Lechon Asado: Slow braised Berkshire Pork, Hazard Free Farms grits, plantain chutney and pickled fresno peppers Bife Angosto a Caballo: 12 oz. Linz Heritage 45-day Dry Aged NY Strip, beef fat confit potatoes, garlic aioli and a fried egg Nopal Milanesa: Winter vegetable guisado, pickled eggplant, winter citrus and Close Loop Farms Greens Third Course: Saffron Panna Cotta: Pistachio streusel and a cherry coulis Mocha Cake: Vanilla whipped cream and strawberry preserves Preserved Meyer Lemon-Poppy Seed Cake: Heaven’s Honey Ice Cream and a red velvet crumble

Event Links

Website: https://go.evvnt.com/2171601-0

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