The Carlton Restaurant

Archives: January 2019

Neyers Wine Dinner, Feb. 1

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NEYERS
WINE DINNER MENU
Friday, February 1, 2018 – 6:30 PM
With Jeanna Rizzo, District Sales Manager
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity

NEYERS “CARNEROS DISTRICT” CHARDONNAY’15

SALADE DE HOMARD
Lobster Salad, creamy Avocado, Mango & Kiwi Salsa,
Lemon Pepper Frisee, Finger Lime Pulp, crispy Ginger spiced Noodles

NEYERS SONOMA COUNTY CHARDONNAY “304”’16

COQUILLES ST. JACQUES
Baked Scallops on the Half Shell, minced Mushrooms, Gruyere,
Tarragon tossed Bread Crumbs, Sauce Choron

NEYERS NAPA “LEFT BANK RED”’16

DUCK BREAST
Citrus-Coriander seared Duck, Chevre-Sundried Tomato Twice Baked Potato,
Caramelized Carrot Medley, Blackberry Fig Jam, Cajun roasted Pistachios

NEYERS NAPA “NEYERS RANCH” CABERNET SAUVIGNON’14
NEYERS NAPA “NEYERS RANCH” CABERNET SAUVIGNON’15

LAMB RAVIOLI
Squid Ink & Red Pepper Ravioli with braised Lamb, Italian Herbs & Cheeses, Green Chili & Cilantro “Marinara”, creamy Veal Florentine, Eggplant Julienne

NEYERS “BORDEN RANCH” VISTA LUNA ZINFANDEL’16

CHOCOLATE PROFITEROLES
Salted Caramel, Mixed Berry, White Chocolate & Mint Ganache