Cartwright’s Menu embodies a dedication to fresh, seasonal ingredients sourced from local farms and artisanal producers. Every offering reflects a marriage of traditional culinary foundations and forward-thinking techniques.
The menu changes regularly, ensuring that diners experience new flavors with each visit. Ambiance and service are crafted to complement the food.
The restaurant is housed in a restored Victorian townhouse, blending period details with contemporary design. Warm wood accents, hand-blown glass fixtures, and soft music create an inviting atmosphere.
Tables are dressed with linen and simple florals to accentuate each plate. The open kitchen further connects guests with the artistry behind every dish.
Executive Chef Marisol Cartwright leads a team of passionate cooks who share her vision. Under her guidance, each cook hones skills in sauce making, butchery, pastry work, and more.
The menu integrates international influences, from Mediterranean herbs to Asian spice blends. Innovation and respect for ingredients remain core values.
“We design each plate as a moment in time—anchored in seasonality, driven by creativity, and served with warmth.”
—Chef Marisol Cartwright
Menu Overview
The menu is divided into sections: Starters, Small Plates, Mains, Desserts, and Beverages. Within each section, you will find signature items and daily specials.
A separate tasting menu highlights the chef’s curated progression of courses. Seasonal features appear both on the tasting route and à la carte offerings.
Diners can choose a three-course or five-course option. Wine pairings are available in standard or premium formats.
A dedicated sommelier is on hand to guide selections. Non-alcoholic pairings of mocktails, teas, and house-made shrubs complement each dish.
Special dietary menus are offered: vegan, vegetarian, gluten-free, and dairy-free adaptations. Please inform your server of any allergies or restrictions.
The kitchen will adapt most dishes upon request. Our goal is to ensure every guest enjoys a fully satisfying meal.
Starters & Small Plates
Starters awaken the palate and set the tone for the meal. Expect a mixture of light bites and robust flavors.
Some items arrive ready to share, while others are designed as individual portions. Textures and colors are carefully considered for a balanced presentation.
Highlights include a whipped goat cheese with roasted heirloom tomatoes and basil oil. A seaweed-wrapped tuna crudo offers umami notes heightened by yuzu kosho.
Roasted root vegetable fritters bring warmth and earthiness on cooler evenings. Seasonal soups appear, such as a chilled cucumber gazpacho in summer.
| Dish | Description | Price |
|---|---|---|
| Whipped Goat Cheese | House-made goat cheese, roasted tomatoes, basil oil drizzle | $12 |
| Tuna Crudo | Line-caught tuna, yuzu kosho, nori crisps | $16 |
| Root Veggie Fritters | Carrot, parsnip, and beet fritters with herb aioli | $11 |
| Seasonal Soup | Chef’s rotating chilled or warm soup | $9 |
Each starter is plated to highlight color contrasts and height. Edible flowers, microgreens, and hand-forged ceramics emphasize artistry.
Servers describe the origins of each ingredient. This transparency fosters trust and conversation.
Entrées & Mains
Mains showcase premium proteins, grains, and vegetables in dynamic pairings. Portions balance richness with refinement.
A focus on ethical sourcing ensures traceability from farm to plate. Several vegetarian entrées rival their meat-based counterparts in complexity.
A classic seared duck breast arrives with a cherry gastrique and wild rice pilaf. Herb-crusted lamb racks rest on parsnip purée with rosemary jus.
For fish lovers, a miso-glazed sea bass comes with bok choy and ginger-scallion oil. Seasonal mushrooms star in a creamy polenta dish dressed with truffle espuma.
Grain bowls and house-made pasta offer hearty vegetarian options. Sweet corn spaghetti with chorizo-scented broth marries sweetness and spice.
Quinoa-stuffed peppers bring Mediterranean vegetables and feta cheese. A signature potato gnocchi in brown butter sage sauce remains a crowd favorite.
| Entrée | Description | Price |
|---|---|---|
| Seared Duck Breast | Cherry gastrique, wild rice pilaf | $28 |
| Lamb Rack | Herb crust, parsnip purée, rosemary jus | $32 |
| Miso Glazed Sea Bass | Bok choy, ginger-scallion oil | $30 |
| Mushroom Polenta | Seasonal wild mushrooms, truffle espuma | $24 |
| Potato Gnocchi | Brown butter sage sauce | $22 |
Protein sourcing focuses on pasture-raised and sustainably harvested options. All seafood is traceable to responsible fisheries.
Vegetarian and vegan entrées use heirloom grains, legumes, and local produce. Attention to texture elevates even simple preparations.
Desserts
Sweet courses balance richness with acidity, creaminess with crunch. House-made ice creams, sorbets, and custards rotate weekly.
Pastry chefs create tarts, cakes, and plated desserts that combine seasonal fruits with inventive sauces. Flourishes of gold leaf or spun sugar add visual flair.
The chocolate sphere dessert reveals a molten ganache and raspberry gelée when cracked open. Lemon verbena panna cotta arrives with macerated berries and thyme crumb.
A molten caramel tart features Maldon salt flakes and crème fraîche. Vegan coconut panna cotta is topped with tropical fruit salsa.
“Every dessert is an exploration of texture and taste, inviting diners to rediscover familiar elements.”
—Pastry Chef Andre Liu
Miniature petit fours arrive with tea service upon request. Coffee from a local roaster completes the experience.
Dessert wines and fortified ports pair beautifully with sweet offerings. Non-alcoholic dessert cocktails provide citrus and herbal balance.
| Dessert | Description | Price |
|---|---|---|
| Chocolate Sphere | Molten ganache, raspberry gelée | $14 |
| Lemon Verbena Panna Cotta | Berries, thyme crumb | $12 |
| Molten Caramel Tart | Maldon salt, crème fraîche | $13 |
| Vegan Coconut Panna Cotta | Tropical fruit salsa | $11 |
Beverages & Pairings
An extensive wine list spans Old and New World producers. Selections include rare vintages, biodynamic labels, and local small-batch wines.
Champagne and sparkling options range from crisp Brut to luscious Rosé. A rotating beer list spotlights craft breweries and seasonal releases.
Cocktails blend house-made tinctures, shrubs, and syrups with premium spirits. Seasonal offerings shift with herbs, fruits, and regional spirits.
Zero-proof cocktails use botanical distillates and fresh juices for complexity. Artisanal sodas and tonics provide palate-cleansing options.
Tea service features single-origin loose teas and rare oolongs. Coffee is prepared via pour-over or espresso, always from freshly roasted beans.
Artisan chocolate pairings enhance dessert wines. Non-alcoholic pairings highlight shrubs and tea infusions matched to each course.
| Beverage | Details | Price |
|---|---|---|
| House Chardonnay | Central Coast, buttery notes, bright acidity | $11/glass |
| Seasonal Cocktail | Gin, rhubarb shrub, lemon, mint | $13 |
| Pour-Over Coffee | Single-origin Ethiopian roast | $5 |
| Artisan Soda | Hibiscus & lime tonic | $6 |
Seasonal Specials
Twice each season, Chef Cartwright unveils a special tasting menu inspired by a regional ingredient. Past themes include “Forest Floor” with foraged mushrooms and pine-infused elements.
Summer’s “Coastal Harvest” featured sea urchin and heirloom tomatoes. Winter’s “Root & Bark” centered on preserved fruits and warming spices.
Guests may opt into the special tasting at an additional cost per person. A vegetarian variation highlights local squash blossoms, wild ramps, and honey from nearby apiaries.
Each course on the special menu tells a story of place and tradition. Descriptive cards accompany each dish to deepen appreciation.
Dietary & Private Dining
Custom menus for dietary needs can be arranged in advance. Vegan, gluten-free, paleo, and keto adaptations are crafted with the same care as the main menu.
Dedicated prep stations ensure proper cross-contact avoidance. A vegetarian chef is available to design plant-forward menus.
Private dining rooms accommodate groups from 8 to 30 guests. Each space offers audiovisual capabilities and customizable lighting.
The private kitchen window allows guests to observe final plating stages. A pre-set menu or full-service tasting can be arranged for celebrations.
Corporate lunches feature expedited service without sacrificing quality. Seasonal business brunches highlight lighter fare and coffee flights.
Wine receptions pair small bites with select vintages. Team-building cooking classes are offered during off-hours.
“Hosting at Cartwright’s elevates any gathering, whether it’s a milestone birthday or a strategic board meeting.”
—Events Manager, Laura Bennett
Reservations & Policies
Reservations are recommended and can be made online or by phone. A deposit holds tables for large parties or special events.
Cancellations require 24-hour notice to avoid fee. Dietary requests should be noted at booking for optimal preparation.
The tasting menu requires a 48-hour notice to source specialty ingredients. Private dining inquiries can be directed to the events team.
Gift certificates are available in any denomination. A loyalty program rewards frequent diners with exclusive tastings and menu previews.
Cartwright’s observes local holidays and closes for a brief summer and winter break. Follow social media or sign up for the newsletter to receive updates on closures and special events.
Chef Cartwright regularly hosts guest chef collaborations and charity dinners.
Contact & Location
The restaurant is located at 214 Elm Street in the heart of the historic district. Valet and street parking are available, along with nearby garages.
Public transit stops directly in front of the building. Wheelchair accessibility is provided through a ground-level entrance.
Business hours run Tuesday through Saturday, 5pm–11pm. Brunch is offered on Sundays, 10am–2pm.
The kitchen closes at 10pm on dinner nights. For inquiries, call (555) 123-4567 or email [email protected].
We look forward to welcoming you for a memorable culinary experience. Thank you for considering Cartwright’s for your next meal or special event.
Our team is dedicated to making each visit extraordinary. See you soon.
