The Carlton Restaurant

Archives: January 2019

Engine House Wine Dinner, Feb. 22

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Eng-Mav Wine Dinner (2)
Engine House Winery Wine Dinner
February 22, 7:00 p.m.
On February 22 we will feature the unique offerings of Engine House Winery from grapes around the world! We will begin dinner at 7pm.
Engine House 25 Wines began in 1992 when Duane Rieder began making wine with his friend and neighbor Nino Tolomeo. What started as a hobby grew into a passion over the next decade and, in 2009, Duane opened Engine House 25 Wines in a restored Firehouse in Lawrenceville.

Engine House 25 Wines grapes are sourced from California, Chile and South Africa and are aged for 18-24 months in a combination of American, French, and Hungarian oak barrels. From sorting and crushing the grapes to bottling and waxing, each bottle is hand crafted with pride.

ENGINE HOUSE
WINE DINNER MENU
Friday, February 22, 2019 – 6:30 PM
With Duane Rieder, Owner & Winemaker
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity
 
ENGINE HOUSE SUISUN VALLEY RIESLING’17
 
SHELLFISH SALAD
Shrimp, Lobster, Scallops, Crab, Mediterranean Salad, Avocado-Lemon Aioli,
Caramelized Yam Vinaigrette, Finger Lime Pulp
 
ENGINE HOUSE CHILE CARMENERE’16

BLANQUETTE DE VEAU
Veal Ragout, Wild Mushrooms, Heirloom Carrots,
Basil Infused Extra Virgin Olive Oil, Charred Tomato Crostini
 

ENGINE HOUSE SUISUN VALLEY CABERNET SAUVIGNON’15
 
LAMB LOIN
Herb Marinade, Black Bean-Corn Quinoa Cake, Cauliflower & Apple Puree, Strawberry Mint Glaze, Brussels Spouts Petals
 
ENGINE HOUSE SUISUN VALLEY BARBERA’15

SHORT RIB RISOTTO
Braised Short Ribs, Three Beet Risotto, Bell Pepper Mélange,
Asparagus Tips, Whipped Ricotta, Hollandaise Florentine

ENGINE HOUSE SUISUN VALLEY TEQUILA WINE’15
 
ASSORTED CHEESE
Chocolate & Cherry Camembert, Cranberry Chevre, Crisp Gouda, Caramelized Walnuts, Smoked Blackberries, Peanut Butter Trail Mix

Neyers Wine Dinner, Feb. 1

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NEYERS
WINE DINNER MENU
Friday, February 1, 2019 – 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