The Carlton Restaurant

Archives: July 2014

Restaurant Week Menu August 11-17

Posted on

RestaurantIt’s almost that time of year again! Please join us as we participate in Restaurant Week, August 11 – 17.

Join us as we offer three courses for $35.14 per person. Or if you’d like a wine to accompany each course, the cost is only $49.14! Check out our restaurant week menu here.

Restaurant Week Menu

Posted on

THE CARLTON
RESTAURANT WEEK MENU

August 11 – 17, 2014 – $35.14 Per Person
$49.14 with Wine Selections
Prices Exclude Tax & Gratuity

STARTERS
CONCHA Y TORO MENDOZA “CASILLERO DEL DIABLO” VIOGNIER’12

LOBSTER TACOS
Lobster, Baby Arugula, Corn, Pineapple Salsa, Corn Tortillas, Avocado, Lime Crème Fraiche

ALAMOS MENDOZA MALBEC’13

PESTO FLATBREAD

Grilled Flatbread topped with Pesto, Mozzarella, Tomatoes, Citrus tossed Spinach, Pine Nuts

KIM CRAWFORD MARBOROUGH SAUVIGNON BLANC’13

FIG SALAD

Assorted Greens, Golden Raisins, Pine Nuts, Manzanilla Olives and Papaya Vinaigrette

MAIN COURSE

HAHN “NICKY HAHN” MONTEREY CHARDONNAY’12

RATATOUILLE RAVIOLI
Homemade Ravioli with Mushrooms, Onions, Peppers, Squash, Boursin,
Mascarpone, Caramelized Leeks, Béchamel, Parmesan, Parsley

DELOACH CALIFORNIA “HERITAGE RESERVE” PINOR NOIR’12

WILD BOAR RACK
Chili rubbed Roast Boar Rack, Chorizo-Onion Baked Beans,
Cauliflower, Chipotle-Maple Glaze

TRIVENTO MENDOZA “AMADO SUR” TORRONTES BLEND’11

BAY OF FUNDY SALMON
Tomato & Portabello roasted Salmon, fresh Spinach, Couscous Salad, Balsamic Vinaigrette, Herbs

DESSERT

WILD BERRY SORBERT with Watermelon Puree & Star Fruit

CAPPUCCINO TORTE with Chocolate Sauce

DARK CHOCOLATE CREMA CATALANA with Bailey’s Caramel Toffee

Wines of Sardegna Wine Dinner Menu

Posted on

THE CARLTON
BEST OF ITALY
“THE WINES OF SARDEGNA”
WINE DINNER

With Stan “the Wine Man” Lalic – Wine Dinner #40
Culinary Offerings by Executive Chef Simon DeJohn
Friday, August 1, 2014 – 6:30 PM
$109 Per Person Excluding Tax & Gratuity

GIOVANNA CHESSA VERMENTINO DI SARDEGNA MATTARIGA’12

SHELLFISH GREENS & BEANS
Bay Scallops, Razor Clams, Shrimp, Assorted Greens,
Cannellini Beans, crisp Phyllo, White Wine-Garlic Butter

DEPPERU RUINAS IGT’12

GRILLED HALIBUT
Raspberry-Brie Risotto, wilted Baby Kale & Arugula, Honey Orange Glaze & Balsamic Drizzle

GIOVANNA CHESSA CAGNULARI’11
GIOVANNA CHESSA LUGHERRA’10

TENDERLOIN FLATBREAD
Marinated Beef Tenderloin, grilled Flatbread, Cremini Mushrooms,
Sweet Pepper Medley, Dijon Spread, Pecorino

GIUSEPPE GABBAS CANNONAU DI SARDEGNA DULE RISERVA’10
SARDUS PATER CARIGNANO DEL SULCIS ARRUGA’08

VEAL SALTIMBOCCA MANICOTTI
Veal, fresh & crisp Sage Leaves, Prosciutto, Asiago,
Baby Mozzarella in Pasta Dough with Ratatouille-Coulis

GIOVANNA CHESSA KENTALES NV

STRAWBERRY LEMONADE GELATO
with Orange Pistachio Rum Cake and Melon infused Berries