The Carlton Restaurant

Archives: January 2013

“Le Piane” Wine Dinner Menu

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THE CARLTON
“LE PIANE”
WINE DINNER MENU

Stan “the Wine Man” Lalic presents:
Christoph Kunzli, Northern Piemonte “Le Piane”,
Owner & Winemaker
Friday, February 8, 2013 – 6:30 PM
Culinary offerings by Simon De John
$119 per person excluding Tax & Gratuity

LE PIANE BOCA’05

ROAST VENISON LOIN
Served over Arugula Salad with Port Wine Vinaigrette,
Sundried Cherry Compote, Gorgonzola & toasted Walnuts

LE PIANE BOCA’07

RACK OF LAMB
Bacon wrapped Lamb Rack roasted and served with Chorizo-Pablano Hash,
Wild Mushroom Demi-Glace & Chipotle Mint Crème Fraiche

LE PIANE BOCA’08

VEAL ROULADE
Roast Veal Roulade with Crab & Artichoke Stuffing,
Winter Squash Provencal, Purple Basil Pesto and fresh Micro Herbs

LE PIANE BOCA’06
LE PIANE BOCA’04

FILET MIGNON
Served over a Lobster-Brie Risotto Cake

with charred Asparagus and Sauce Choron

BANFI ROSA REGALE

SMORES CRÈME BRULEE
Chocolate Crème Brulee on a Graham Cracker Crust
with Marshmallow Glaze and fresh Raspberries

Restaurant Week – Jan. 14-20

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Restaurant WeekRestaurant Week is upon us once again! Along with many participating restaurants in the region, The Carlton will be offering three courses for $35 from Monday, January 14 through Saturday, January 20!

You can pair the first two courses with wines for only $49! A great deal and reason to leave your house in January and go out to dinner! We hope to see you for this bi-annual promotion that’s been gaining in popularity and participation! Click here to view the menu.

The Carlton Restaurant Week Menu

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THE CARLTON
RESTAURANT WEEK MENU
JANUARY 14-19, 2013

$35 per person/$49 with Wine Selections


STARTERS
THREE BEET SALAD 
With Fresh Local Greens, crisp Chevre Cake, Sundried Cherry Pecans,
Balsamic Drizzle and Triple Berry Vinaigrette

Chateau Ste. Michelle Reisling’11

WILD MUSHROOM CROSTINI 
Wild Mushrooms sautéed in Sherry-Garlic Butter
and served over grilled Crostini with Feta Cheese and Basil Oil

Cupcake Pinot Noir’10

CRAB SALAD 
Jumbo Lump Crab, fresh Greens, Honey Citrus Vinaigrette,
Balsamic Syrup, toasted Almonds and Parmesan Arregiano

Esser Sauvignon Blanc’10

MAIN COURSE


BEEF TENDERLOIN
Broiled to perfection and served with an Herbed Risotto Cake,
Wild Mushroom Ragout,Vegetable Medley, Cabernet Glaze and crumbled Blue Cheese

Leese-Fitch Cabernet Sauvignon’10

TILAPIA 
Fresh Parmesan and Panko crusted Tilapia oven roasted and served with
Buttermilk Whipped Potatoes, French Beans, Garlic Butter and Roast Tomato Coulis

Souverain Chardonnay’10

HERBED CHICKEN BREAST 
Tender herbed Breast of Chicken pan sautéed and served over Mandarin
Orange-Scallion Pilaf with crispy Shrimp, Baby Carrots and Citrus Butter 

Montepio Torrontes’10


DESSERT

CHOCOLATE MOUSSE TART WITH FRESH BERRIES
CRÈME BRULEE
CAPPUCINO TORTE