The Carlton Restaurant

Archives: September 2013

The Boys of Winter Are Gearing Up

Posted on

Pittsburgh Penguins SeasonThe Penguins have begun practice and open the regular season on October 3. Join us for a pre-game dinner. You’re a short walk from your seats, but our shuttle will be running continuously and will drop you right at the entrance of CONSOL!



Strolling Wine Tasting to Benefit Operation Walk Pittsburgh – October 4

Posted on

Operation Walk PittsburghPlease join us on Friday, October 4 as The Carlton presents another strolling Wine Tasting event!

With a portion of the proceeds benefiting “Operation Walk Pittsburgh,” ten vendors with be showcasing over 50 wines which you can taste and rate!

The top picks will be fall additions to The Carlton’s Wine List! Chef Simon will present some wonderful passed selections that will accompany this “mini wine festival.”

Operation Walk Pittsburgh is a group of dedicated doctors, nurses and health care professionals that donate vacation time to travel to underdeveloped countries performing hip and knee replacement surgeries and giving a new life to countless folks afflicted with severe arthritic pain.

The event is from 6:00 p.m. – 8:00 p.m. and the cost is $69. We hope to see you here!

Lion King Special Pre-Show Menu

Posted on

Lion-King-Pittsburgh.pngLion King continues its run through September 28 and the reviews have been fantastic! Join us for dinner from the menu or our special Lion King “value menu” and enjoy complimentary round-trip limousine service and parking!

See the menu which will be offered through Saturday, September 28 below. Just $33 per person and $40 per person with Wine at Main Course. We hope to see you here!

LION KING
SPECIAL PRE SHOW MENU

UNTIL SEPTEMBER 28, 2013
$33 per person – $40 with Wine with Main Course

STARTERS

SOUP DU JOUR

THE “ORIGINAL CARLTON HOUSE  SALAD”
Romaine, Tomatoes, Mushrooms, Bacon,
Hard cooked Egg and creamy “Louie” Dressing

SPINACH SALAD
Mangos, Sweet Bell Pepper Confetti, Cajun roasted Pecans
and poached Apple Vinaigrette

MAIN COURSE

KOBE BEEF CHEEKS RAVIOLI
Slowly braised Kobe Beef Cheeks with Italian Herbs and
Four Cheeses in homemade Pasta with Julienne Vegetables,
Cabernet Veal Glaze and Herb Beurre Blanc
Robert Mondavi Pinot Noir’11

FLORIDA GROUPER
Fresh Grouper oven roasted and served over Mandarin Orange Pilaf
with Roast Edamame, Sesame Soy Glaze and toasted Macadamia
Haras de Pirque Sauvignon Blanc’11

HERBED CHICKEN BREAST
Tender herbed Breast of Chicken wood grilled and served
with Parmesan Whipped Potatoes, Baby Carrot-French Bean Sauté
and Tomato Basil Marinara
J. Lohr Chardonnay’10

DESSERT

PECAN BALL WITH VANILLA ICE CREAM
& CHOCOLATE ICE CREAM

WHISKEY BREAD PUDDING

TOLL HOUSE COOKIE SUNDAE