The Carlton Restaurant

Archives: April 2019

Veuve Clicquot Champagne Dinner

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Veuve Clicquot Champagne Dinner
May 7, 6:30 p.m.

We are happy to announce a Champagne Dinner featuring the house of Veuve Clicquot on Tuesday, May 7.

VEUVE CLICQUOT
CHAMPAGNE DINNER MENU
Tuesday, May 7, 2019 – 6:30 PM
With Megan Libby, Brand Education Director for Moet Hennessy
Cuisine by Executive Chef Simon DeJohn
$149 – excluding Tax & Gratuity

VEUVE CLICQUOT (YELOW LABEL) BRUT NV

DIVER SCALLOPS CARPACCIO

Citrus marinated Scallops, Rock Shrimp Tempura, whipped Butternut Squash,Apple Coriander Salad, Pomegranate & Blood Orange Glazes  

VEUVE CLICQUOT LA GRANDE DAME’08

  CRAB BENEDICT
Cranberry-Chevre Biscuit, Poached Egg, Crab Imperial Cake, Arugula, Tomato-Bacon Hollandaise, Paprika dusted Avocado 

VEUVE CLICQUOT VINTAGE’08

VEAL TENDERLOIN
Milk fed Veal, Pommes Rosti, Root Vegetable Gratin,Sausage & Wild Mushroom Ragout, Sage Pistou    

VEUVE CLICQUOT VINTAGE ROSE’08 

SHORT RIB ROLL UP

Braised Beef Short Ribs, crisp Pastry, Italian Herbs & Cheeses, Spinach, Roasted Peppers, Caprese Salad, Aji Verde (Peruvian Green Sauce)

DECONSTRUCTED TIRAMISU
Homemade Lady Fingers, Mascarpone Mousse, Chocolate Hazelnut Gelato, Espresso-Marsala Reduction

Trione Wine Dinner, April 30

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Trione Wine Dinner
April 30, 6:30 p.m.
In 2005, When Trione Vineyards and Winery was looking for a Winemaker they hired Scot Covington, who had years of training under Bill Bonnetti and Merry Edwards.
We welcome Scot to The Carlton on Tuesday, April 30 for a very special Wine Dinner. Having a winemaker visit is always terrific, and these wines are going to leave a lasting impression.
Using only 3% of the grapes that Trione produces from its 650 acres of vines in Russian River, Alexander Valley and Sonoma Coast AVA’s, Scot’s small production wines are really something special!
Most of these wines have 90+ ratings, including the “93” rated Pinot Noir! Please join us for what promises to be a fantastic offering.
TRIONE WINE DINNER MENU 
Tuesday, April 30, 2019 – 6:30 PM 
With Scot Covington, Winemaker 
Cuisine by Executive Chef Simon DeJohn 
$119 – excluding Tax & Gratuity
TRIONE SONOMA “RIVER ROAD RANCH” SAUVIGNON BLANC’17
CALIFORNIA ROLL TRIO
Hiramasa (Yellowtail Amberjack), Saba (Mackeral) & Mero (Japanese Butter Bass)

TRIONE SONOMA “RIVER ROAD RANCH” CHARDONNAY’16

  GRILLED VEGETABLE NAPOLEAN
Spring Squash, Eggplant, Portobello, Riced Cauliflower Risotto Cake, Whipped Feta, Grilled Onion Chutney, Roast Pepper Coulis
TRIONE SONOMA “RIVER ROAD RANCH” PINOT NOIR’15
LAMB RAGOUT & RAVIOLI
Braised Lamb Cheeks, Beet & Wild Mushroom Ravioli,
Grilled Rapini, Fontina Cheese, Fines Herbs
TRIONE ALEXANDER VALLEY HENRY’S BLEND’14

TRIONE ALEXANDER VALLEY “BLOCK 21” CABERNET SAUVIGNON’13

WAYGU NEW YORK STRIP
5 oz Waygu Steak with Pommes Aligot, Prosciutto Wrapped Asparagus, Expresso Demi-Glace, Shaved Black Truffles
TRIONE SPARKLING BRUT’15
YUZU CHEESECAKE  
Grand Marnier-Biscuit Crust, Sparkling Rosé Sabayonne, Yuzu Marmalade, Caramelized Ginger