The Carlton Restaurant

Archives: July 2013

Don’t Forget Thursday’s Wine Dinner

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Don’t forget to join us this Thursday, August 1 at 6:30 P.M. to kick off August with our Montevina Terra d’Oro Wine Dinner!

Thursday’s WineEnjoy a sampling straight from Amador County, California-  a region  known for its unique “Shenandoah spice.”

  • Montevina California Pinot Grigio ’12
  • Terra D’oro Amador County Barbera ’10
  • Terra D’oro Amador County Sangiovese ’10
  • Terra D’oro Amador County Zinfandel ’10
  • Terra D’oro Amador County “Deaver Ranch” Zinfandel ’11
  • Terra D’oro Sierra Foothills Moscato ’11

Executive Chef Simon DeJohn prepared a special menu to compliment the wines including Stuffed Prawns, Duck Trio, Wild Mushroom Tart, Veal Medallions with Eggplant, Peppers and Mozzarella, and Raspberry Orange Sabayonne.

Tickets are $89 per person – excluding Taxes & Gratuity.

We hope to see you there!

Click here to make a reservation.

Restaurant Week at the Carlton – August 12-17

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Restaurant WeekPlease join us as we participate in Restaurant Week – August 12 – 17.
In many cities, Restaurant Week is anticipated and enjoyed by
throngs of savvy diners.

Join us as we offer three courses for $35. If you would like an outstanding wine to accompany each course, the cost is only $49!

Click here to view the menu.
Click here to reserve a table.

Restaurant Week Menu – August 12-17

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THE CARLTON RESTAURANT WEEK MENU
August 12 – 17, 2013 – $35 per person
$49 with Wine Selections

STARTERS

SMOKED SALMON
House Smoked Salmon on a Sea Salted Cucumber,
Horseradish Crème Fraiche, Whipped Sundried Tomato-Caper Relish
Sonoma Coast Vineyards Sauvignon Blanc’10

KOBE BEEF CHEEK RAVIOLI
Kobe Beef Cheeks, Italian Herbs, Four Cheeses, Homemade Pasta,
Summer Vegetables, Cabernet Demi-Glace
Raymond “Field Blend – Lot 7″’11

SHRIMP SALAD
Baby Shrimp, Mixed Greens, Mango, Bell Pepper Confetti,
Cajun Roasted Pecans, Apricot Vinaigrette
Ferrari-Carano Fume Blanc’12

MAIN COURSE

GROUPER
Oven Roasted with a Panko Crust, Pesto Whipped Potatoes,
Vegetable Medley, Roast Pepper Cream
Chamisal “Stainless” Chardonnay’10

SHELLFISH PASTA
Sunray Venus Clams, Prince Edward Mussels, Gramigna Noodles,
Tomatoes, Spinach, White Clam Sauce, Parmesan Areggiano, fresh Herbs,
J. Lohr “Riverstone” Chardonnay’11

PETITE FILET & SHRIMP
5oz. Filet, Cajun seared Shrimp, Tomato Basil Risotto,
Carrot-French Bean Sauté, Lemon-Herb Beurre Blanc,
Conch Y Toro “Marques de Casa” Cabernet Sauvignon’09

DESSERT

CAPPUCCINO TORTE

STRAWBERRY CRÈME BRULEE

FRENCH VANILLA ICE CREAM WITH FRESH BERRIES