The Carlton Restaurant

Archives: August 2012

Coming to The Carlton Just Got Better

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We’re pleased to inform you that the three-year BNY Mellon exterior painting is nearly finished!
It’s been a trying time as our windows were covered with large hoses for months, and we lost our Ross Street entrance for a few weeks.

These circumstances have made navigating a very challenging business climate even more difficult. Our loyal staff needs your support now more than ever. Please visit us soon to enjoy a wonderful dining experience – we hope to see you here!

Restaurant Week Menu August 13-18

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THE CARLTON
RESTAURANT WEEK MENU 

Culinary offerings by Mark Swomley
The week of August 13-18, 2012
$35 per person – excluding Tax & Gratuity
$49 per person with Wine Selections for each course


(CHOOSE ONE FROM EACH CATEGORY) 


STARTERS

POACHED SHRIMP SALAD
Chilled Baby Shrimp, Mandarin Orange, Strawberry and Almonds
Served over Baby Spinach with Honey Citrus Vinaigrette

Miguel Torres Hemisferis”Reserve” Sauvignon Blanc’11

LAMB & CHEVRE SPRING ROLLS
Crisp Spring Rolls with Ground Lamb, Chevre, Sundried Cherries and Sweet Bourbon Glaze

Cupcake Pinot Noir’10

LOBSTER PIEROGIES
Lobster, Potato and Cheddar in homemade Pasta
Served with Julienne Vegetables, Roast Garlic Butter and Parmesan

DeMartino “Reserve” Chardonnay’09


MAIN COURSE

BEEF TENDERLOIN
Broiled to perfection and served with Blue Cheese Whipped Potatoes,
 sautéed Wild Mushrooms, Vegetable Medley, Cabernet Glaze and fresh Micro Greens

Leese-Fitch Cabernet Sauvignon’10

MAHI MAHI
Fresh herbed Mahi Mahi wood grilled and served over Crab-Corn Bisque
with a crisp Ricotta-Risotto Cake, stewed Tomatoes & Onions and Roast Garlic Aioli

Montepio Torontes’10

PIERRE BREAST
Southwest seasoned Pierre Breast of Chicken served with BBQ Pork Risotto,
grilled Summer Squash, Red Pepper Butter, Chippotle Aioli and Manchego Cheese

Laurence Feraud Cotes du Rhone’10


DESSERT

GRILLED PEACH SHORTCAKE Banfi Rosa Regale’09

CRÈME BRULEE WITH FRESH BERRIES Chateau Loupiac Gaudiet’07

CAPPUCINO TORTE Croft Tawney Port NV

“Pietra Santa” Wine Dinner Menu

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THE CARLTON
“PIETRA SANTA”
SPECIAL WINE DINNER

With Winemaker Alessio Carli
Culinary offerings by Mark Swomley
Thursday, August 23, 2012 – 6:30 PM
$89 per person – excluding Tax & Gratuity

 


PIETRA SANTA CENTRAL COAST PINOT GRIGIO’10

 SEA SCALLOP SALAD
Diver Sea Scallops pan seared and served over Mixed Local Lettuce with Roast Beets,
 Watermelon, Blue Cheese, Triple Berry Vinaigrette and Marcona Almonds


PIETRA SANTA CENTRAL COAST CHARDONNAY’11

SEA BASS
Roast Citrus & Panko crusted Chilean Bass with an Herbed Potato Cake,
Heirloom Tomatoes, Pepper Coulis, fresh Mozzarella and Basil Chiffonade


PIETRA SANTA CENTRAL COAST PINOT NOIR’09

LOIN OF LAMB
Oven roasted and served with Root Vegetable Puree, Balsamic tossed Arugula,
Pinot Noir Demi Glace, Roast Corn Cream and crisp Leek threads


PITRA SANTA CENTRAL COAST CABERNET SAUVIGNON’08

TENDERLOIN & LOBSTER ROULADE
Tenderloin of Beef rolled with Lobster, Alouette Cheese, Parmesan Arregiano, Roast Peppers,
Pinenuts and served with Roast Baby Squash Medley and Beurre Blanc


PIETRA SANTA CENTRAL COAST ZINFANDEL’07

CHOCOLATE BREAD PUDDING
With Hot Fudge, Caramel and Cinnamon Whipped Cream