Don’t miss out on our first wine dinner of the New Year!
Please join us Wednesday, January 29 when Duckhorn Vineyards’ Scott Finaly returns to The Carlton for what should be a very special inaugural 2014 Wine Dinner!
This is a high end dinner with three wines rated over 90 points by Wine Spectator and most of these offerings priced between $50 & $100! The Carlton has been a long time supporter of Duckhorn Vineyards and we have enjoyed a friendship with Dan Duckhorn.
Their vineyards at Duckhorn, Goldeneye and Parradux are all worthy destinations if you pay a visit to Napa Valley and Anderson Valley, California. Without making the trip, you can enjoy the fruits of their vineyards paired expertly to Chef Simon’s cuisine! We hope you can join us! Click here to view the menu.
Please join us and 70+ other restaurants in the Pittsburgh Region as we celebrate the winter edition of Pittsburgh Restaurant Week from January 13-18! Great deals all over the region for the entire week! A delicious opportunity to enjoy some of Pittsburgh’s best restaurants at bargain prices!
Check out this clip from KDKA-TV’s Pittsburgh Today Live to learn more about what Pittsburgh Restaurant Week has to offer. Come to The Carlton and enjoy a wonderful three course offering from Executive Chef Simon De John for only $35.14 per person or $49.14 with premium wine paired to your selections. Click here to view the menu.
Restaurant Week has been a most special event in New York, Chicago, Philadelphia and our nation’s capital, where it is not uncommon to dine out somewhere different every night! Pittsburgh is starting to catch up with each restaurant week turning out more and more guests!
RESTAURANT WEEK MENU
Culinary offerings by Executive Chef Simon DeJohn
January 13 – 18, 2014 – $35.14 per person/$49.14 with Wine Selections
Prices exclude Tax & Gratuity
CHOOSE ONE FROM EACH CATEGORY
RADICCHIO & KALE SALAD
With Roasted Beets, shaved Brussels Sprouts,
sweet Breakfast Radish and Apple Cider Vinaigrette
Pietra Santa Pinot Grigio’10
CRAB & ARUGULA SALAD
Crab & Arugula in a crisp Parmesan Cup with sun-dried
Tomato Vinaigrette, Roasted Peppers and toasted Pine Nuts
Concha Y Toro “Casillero Del Diablo” Viognier’12
DUCK CONFIT RAVIOLI
Tender homemade Ravioli with Duck Confit, Chevre,
Candied Walnuts, Spinach and sun-dried Cherry-Marsala Cream
Folie A Deux Pinot Noir’12
Oven roasted with Cajun seasoning and served with a Leek Potato Cake,
grilled Pepper Rings, Red Onion Remoulade and Micro Herbs
Ferrari-Carano Fume (Sauvignon) Blanc’12
Tender Roast Pork Loin rolled with Wild Mushroom-Brioche stuffing and
served with Apple-Poblano Chutney, Winter Squash and Maple-Pecan Butter
Chateau Ste. Michelle Reisling’11
CHILEAN SEA BASS BITES
Tender Sea Bass pieces pan seared and served over creamy Tuxedo Orzo
with Parmesan crusted Heirloom Tomatoes and Honey Dijon Glaze
Talbott “Kali Hart” Chardonnay’11
WHISKEY BREAD PUDDING with Vanilla Ice Cream and Golden Raisin Compote
WILD BERRY CRÈME BRULEE with Whipped Cream and fresh Mint
CAPPUCCINO TORTE with White Chocolate Ganache