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DINNER LEAWOOD

PARK PLACE | 115TH & NALL

11526 Ash Street Leawood, Kansas 66211 913 327 7115 913 327 7599 Facsimile www.CarmensCafeKC.com Monday toThursday 11am to 10pm Friday 11am to 11pm Saturday 4pm to 11pm Sunday 5pm to 9pm We accept reservations for parties of 10 or more only. We are a smoke free restaurant. We accept major credit cards. Corporate charge accounts arranged. Credit card debts left open or not signed will be subject to a15% gratuity. No checks accepted.
JULY 2010 | MORTDESIGNS.COM

TAPAS
Fruttie di Mar F
SERVING FOR TWO OR MORE ONLY PER PERSON

Dons Artichoke
Artichoke stuffed with shrimp, crab meat, diced prosciutto ham, melted provel chesse and Italian bread crumbs

13

Sauted shrimp, scallops, mussels, clams and squid in a lightly spiced white wine, lemon and butter saffron sauce

Pesce ala Loren F


SERVING FOR TWO OR MORE ONLY

PER PERSON

Stuffed Artichoke
Artichoke stuffed with Italian bread crumbs served with a garlic and butter sauce
WITH SHRIMP AND CRAB MEAT

8.5 11 7

Sauted shrimp, scallops, mussels, clams, squid and salmon in a white wine and light spicy red sauce

Asparagus
8
Sauted asparagus in olive oil, garlic basil, fresh lemon and herbs

Calamares ala Putanesca


Sauted calamari with anchovies, olives, red onions, and capers in a tomato sauce

Eggplant
8
Lightly breaded, deep-fried and baked thin sliced eggplant with red sauce and provel cheese

Calamares ala Romana


Fried calamari sauted with olive oil, garlic and parsley

Mushrooms
9
Mushrooms sauted in white wine with an olive oil and garlic sauce

Gambas ala Plancha F


Charbroiled shrimp wrapped with bacon and topped with diablo sauce

Pesto Ravioli
9
Three jumbo raviolis stuffed with pesto and topped with Gorganzola cream sauce

Gambas al Mojo de Ajo F


Sauted shrimp in a white wine, lemon and butter sauce

Toasted Ravioli
9
Raviolis stuffed with your choice of cheese, meat or combination

Gambas ala Ajillo F


Shrimp sauted in olive oil and mushrooms in a light garlic tomato basil sauce

Carlos Spicy Empanadas


15
Empanadas stuffed with Spanish chorizo and potatoes

Clams ala Mange


Fresh clams sauted in a Sambuca basil tomato sauce on a bed of spinach

Meatballs
13
Homemade Italian meatballs

5 5 3

Crab Cakes F
Two Alaskan crab cakes served over a red roasted bell pepper cream sauce

Fried Mozzarella Sticks


Served with red sauce

Sea Scallops F
Sauted jumbo scallops with a Spanish saffron cream sauce

11

Garlic Cheese Bread

Mussels al Diablo F
Steamed green lipped mussels with a diablo sauce

INSALATA
House Salad
A mix of iceburg lettuce, romaine, artichoke hearts, red onions, pimientos and parmesan cheese

Caesar or House Salad


with Chicken with Salmon F with Shrimp F with Calamari

Caesar Salad

8.5 9.5 8.5 8.5

ENTREES VITELLO
Veal Oscar Veal Sebastian

Served with House Salad and Mostaccioli & Red Sauce or mixed vegetables. Substitute Caesar Salad for 2.5 Split entre 5

28

Veal Parmigiano
Breaded and sauted veal baked with provel cheese and tomato sauce

23

Sauted veal with shrimp, scallops, asparagus and garlic cream sauce

25

Veal Piccata
Sauted veal with mushrooms and capers in a white wine, lemon and butter sauce

23

Breaded and sauted veal served over fettuccine with Alfredo sauce and artichoke hearts

Veal Marsala
Sauted veal with mushrooms, green peppers and Marsala wine sauce

23

Veal Saltimbocca
Sauted veal topped with proscuitto ham and melted provel cheese in a special wine sauce

23

The artichoke leaf notes our customer favorites.

F Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk
of food-borne illness, especially if you have certain medical conditions.
AUGUST 2010 | MORTDESIGNS.COM

ENTREES POLLO

Served with House Salad and Mostaccioli & Red Sauce or mixed vegetables. Substitute Caesar Salad for 2.5 Split entre 5

Chicken Spiedini Giovanni


Rolled and charbroiled chicken breast topped with shrimp and scallops in a roasted red bell pepper and garlic cream sauce and served with fettuccine in a garlic butter sauce

28

Chicken Spiedini Jacqueline


Marinated, breaded, rolled and charbroiled chicken breast served over angel hair pasta with crushed tomatoes, olive oil, garlic and fresh basil

21

Chicken Spiedini Oscar F


Marinated, breaded, rolled and charbroiled chicken breast with shrimp, scallops and fresh asparagus in a garlic cream sauce

27

Chicken Juliette
Charbroiled chicken breast topped with Alfredo sauce and fresh spinach

20

Chicken Spiedini Julian


Marinated, breaded, rolled and charbroiled chicken breast served over fettuccini with Alfredo sauce and artichoke hearts

Chicken Lemonatta
22
Charbroiled chicken breast topped with mushrooms, capers and white wine, lemon and butter sauce

20

Chicken Spiedini Alexa


Marinated, breaded, rolled and charbroiled chicken breast served with spicy diablo sauce

Chicken Marsala
21
Charbroiled chicken breast topped with mushrooms, green peppers and Marsala wine sauce

20

Chicken Spiedini Beatriz


Marinated, breaded, rolled and charbroiled chicken breast with mushrooms, black olives and capers served with a lemon butter sauce

21

Chicken Saltimbocca
Charbroiled chicken breast topped with prosciutto ham and melted provel cheese in a special wine sauce

20

Chicken Spiedini Carmela


Marinated, breaded, rolled and charbroiled chicken breast served with amogio sauce

21

Chicken Parmigiano
Breaded and baked chicken breast topped with provel and parmesan cheese

19

PESCE

Served with House Salad. Substitute Caesar Salad for 2.5 Split entre 5

Shrimp Carmen F
Lightly breaded and charbroiled shrimp served over linguine with a white wine, lemon, butter, mushroom and broccoli sauce

22

Tilapia Fresca F
Charbroiled fresh tilapia topped with a fresh mango, olive oil and balsamic vinegarette sauce

21

Shrimp Scampi F
Lightly breaded and charbroiled shrimp served over linguine with a white wine, lemon and garlic butter sauce

Salmon Oscar F
22
Charbroiled salmon filet with shrimp and scallops in a asparagus and garlic cream sauce

27

Salmon Diablo F
22 27
Charbroiled salmon filet served over fettuccine with shrimp, scallops and spicy diablo sauce

24

Shrimp Sebastian F
Sauted shrimp in a anisette basil tomato sauce

Tilapia Rosalia F
Marinated and charbroiled fresh tilapia filet topped with shrimp and scallops in a roasted red bell pepper and garlic cream sauce served with fettuccine in a garlic butter sauce

Halibut ala Marisa F


Grilled halibut topped with mushrooms, black olives, capers and a lemon and butter sauce

24

CARNE

Served with House Salad and Mostaccioli & Red Sauce or mixed vegetables. Substitute Caesar Salad for 2.5 Split entre 5

Steak Balthazor F
Two charbroiled beef medallions topped with shrimp, scallops, diced prosciutto ham, mushrooms and a white wine, lemon and butter sauce

28

Steak Marsala F
Two charbroiled beef medallions topped with mushrooms, green peppers and Marsala wine sauce

23

Steak Carolina F
Two charbroiled beef medallions topped with shrimp, scallops, mushrooms and a white wine, lemon and butter saffron sauce

Steak Modiga F
28
Two lightly breaded and charbroiled beef medallions topped with provel cheese, mushrooms and a white wine, lemon and butter sauce

23

Steak Oscar F
Two charbroiled beef medallions topped with shrimp, scallops, asparagus and garlic cream sauce

Beef Spiedini F
28
Marinated and charbroiled beef tenderloin wedges topped with amogio sauce

23

Steak Margarita F
Two charbroiled beef medallions topped with artichoke hearts, mushrooms and olive oil pimento cream sauce

Beef Spiedini Marsala F


23
Marinated and charbroiled beef tenderloin wedges topped with mushrooms, green peppers and Marsala wine sauce

23

The artichoke leaf notes our customer favorites.

F Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk
of food-borne illness, especially if you have certain medical conditions.
JUNE 2010 | MORTDESIGNS.COM

PEPESDISH
Paella Valenciana

Served with House Salad. Substitute Caesar Salad for 2.5


RECIPE OF RENOWNED KANSAS CITY CHEF JOSE PEPE FERNANDEZ

26

A traditional Spanish saffron rice served with a variety of seafood, chicken, beef and chorizo

PASTA
WITH CHICKEN

Served with House Salad. Substitute Caesar Salad for 2.5 Split entre add 5

Capellini de Angel
Angel hair pasta served with crushed tomatoes, olive oil, garlic, basil and fresh herbs

16 19 18

Linguine Primavera
Linguine served with mixed vegetables in a light white cream sauce

16

Tortellini Andres
Donut-shaped pasta stuffed with prosciutto ham and chicken with an alfredo sauce with mushrooms and peas

Rigatoni con Pesto


Rigatoni served with a creamy pesto sauce
WITH CHICKEN

16 19 18

Judys Rigatoni
16
Rigatoni served with proscuitto ham, mushrooms and peas in a vodka tomato cream sauce

Eggplant Parmesan
Lightly breaded, deep-fried and baked thin sliced eggplant topped with provel cheese and red sauce

Rigatoni ala Carmen


20
Rigatoni served with sauted tenderloin tips, green peppers, mushrooms and tomatoes with a touch of Marsala white wine sauce

17

Lobster Ravioli
Lobster ravioli served with a roasted red bell pepper cream sauce

Fettuccine Carbonara F
Fettuccine served with sauted prosciutto ham in a cream, butter, egg and parmesan cheese sauce

Monicas Rigatoni
21
Rigatoni served with sauted red onions, garlic, fresh mushrooms and fresh tomato sauce

16

Fettuccine al Diablo F
Fettuccine served with shrimp, mussels, clams, squid and spicy tomato sauce

Mostaccioli Gabriel
21
Mostaccioli served with sauted prosciutto ham, red onions, fresh basil, capers and a cream tomato sauce

16

Fettuccine de Mar F
Fettuccine served with shrimp, scallops, clams, fresh tomatoes and mushrooms in a light white cream sauce

21

Mostaccioli con Broccoli


Mostaccioli with broccoli and mushrooms in a tomato cream parmesan sauce

17

Fettuccine Alfredo
Fettuccine with cream, butter and parmesan cheese sauce
WITH CHICKEN

Baked Mannacotti
18 21 20
Mannacotti stuffed with Ricotta cheese and topped with tomato cream sauce

16

Baked Cannelloni
Cannelloni stuffed with veal, turkey and beef topped with a tomato cream sauce

16

Linguine Calamari
Linguine served with sauted calamari, black olives, anchovies, red onions, capers and tomato sauce

Lasagna
19 17
Home made with Italian meatballs, Italian sausage and ricotta cheese

16

Linguine White Clams F


Linguine served with a white clam sauce

Linguine Valerie
Linguine served with mixed vegetables, olive oil garlic and basil

Ravioli
Your choice of meat, cheese or combination served in Italian red sauce

14

Linguine Aliolio
Linguine served with olive oil, garlic and fresh herbs

Spaghetti with Red Sauce


15.5
PER MEATBALL OR ITALIAN SAUSAGE

9.5 1.5

DOLCI
Cannoli Spanish Flan

Cheesecake Chocolate Amaretto Cheesecake

Spumoni Ice Cream Tiramis

CARRYOUT CATERINGEVENTS
Ask for our carryout menu! Call 913 327 7115 and well have your order waiting. Let our catering service bring Carmens to your next special occasion. Our Brookside event room is the perfect gathering place for your celebrations! Cocktail Parties, Birthday Parties, Receptions, Rehearsal Dinners, Business Meetings, Presentations and Holiday Parties. Available seven days a week accommodating parties of up to 85. Friday and Saturday events require a minimum purchase. Choose from our menu or we can help plan a personal fare. Full bar available. Special wine selections and distinctive wines for every allowance. Exclusivity and privacy plus Carmens exceptional service.
The artichoke leaf notes our customer favorites.

F Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk
of food-borne illness, especially if you have certain medical conditions.
JUNE 2010 | MORTDESIGNS.COM