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The Palm Court is the main restaurant at The Carltun and it has been acclaimed by Zagat's Restaurant Guide to be the most beautiful and romantic restaurants on Long Island.
Coupled with the Wine Spectator magazine's recognition of its wine list as one of the "...most outstanding restaurant wine lists in the world," our diners have the best atmosphere conceivable for an extraordinary dining experience.
The Carltun has received the "Best of Award of Excellence" from the Wine Spectator for the years 1998 and 2000 thru 2004.
The Palm Court has received favorable review from The New York Times critic Joanne Starkey and Newsday critic Peter Gianotti.
The Palm Court decor features our famous flying monkeys, reminiscent of the Wizard of Oz, painted with oils on canvas and mounted on our ceiling, they are surrounded by acoustical French fabric panels.
We suggest that groups for ala carte dining be no larger than ten people so to maximize service and ambiance during your dining experience. Reservations for all of our restaurants are on a first come, first serve basis.
With a maximum seating at 100, reservations are a must, as during peak times there is a great demand to dine in Palm Court.
Our Sunday Brunch is $34.95, plus tax and gratuity. Our brunch is served on Sundays only. It consists of a complimentary mimosa or bloody mary followed by a price-fixed four course meal; each course contains a substantial amount of alternative selections.
Some Comments and Reviews about the Palm Court...
"High rollers aiming to impress friends or clients might find the Palm Court just the ticket."
- Joanne Starkey, NY Times
Palm Court is a very serious establishment, intent on making an impression that lasts."
- Peter Gianotti, Newsday
"Zagats #1 for decor", "Quiet", "Sophisticated" and unbashedly "gorgeous" (as surveys top decor rating attests), this "classy" continental new comer in Eisenhower Park offers the bonus of "superbly" creative cuisine.
- Zagats
"Recommended dishes - All Deserts, Coconut Shrimp, Filet Mignon, Porterhouse Steak, Rack of Lamb, Lobster Tail, Ravioli with Seafood."
- Joanne Starkey, NY Times
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