The Carlton Restaurant

Archives: May 2019

All Around Tuscany Wine Dinner, 6/13

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“ALL AROUND TUSCANY”
WINE DINNER MENU
Thursday, June 13, 2019 – 6:30 PM
With Bernardo Guicciardini, Winemaker
Cuisine by Executive Chef Simon DeJohn
$129 – excluding Tax & Gratuity
 
CASTELLO di POPPIANO IL CORTILE CHIANTI FIORENTINI’15
VENISON SALAD
Coffee rubbed Venison Loin, Radicchio & Belgian Endive Salad, Shredded Beet Root, Smoked Egg, Black Truffle-Espresso Vinaigrette

MASI di MANDORLAIA II MASSI MORELLINO di SCANSANO’16

CHORIZO STUFFED SALMON

Faroe Island stuffed Salmon, Albondigas (Mexican Meatball Soup),Cotija Cheese, Fingerling Sweet Potatoes, fresh Mint

CASTELLO di POPPIANO CHIANTI RISERVA FIORENTINI’14

BELVEDERE CAMPOLI CHIANTI CLASSICO’15

SOFT SHELL & SHORT RIB SANDWICH

Caramelized Onion Brioche, Bulgogi (Korean BBQ) style Short Ribs, Bearnaise topped Seasonal Soft Shell, Whipped Avocado Slaw, crisp Wonton threads

LAL HISTORIA SUPER TUSCAN’14

LAMB GNOCCHI

Braised Lamb Cheeks, Butternut Squash Gnocchi, San Marzano Demi-Glace, Brussels Sprout Petals, Red Onion-Pancetta Jam, Fire Roasted Poblanos, Bell Pepper Confetti
CASTELLO di POPPIANO ROSATO della COSTA’18
PRETZEL BREAD PUDDING
Salted Caramel covered Bananas, Brownie Battered Hummus, Candied Walnut Hot Fudge

Rosé All Day Wine Dinner, 6/28

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“ROSÈ ALL DAY”
WINE DINNER MENU
Friday, June 28, 2019 – 6:30 PM
With Vintage Import’s Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity
  
 
CLETO CHIARLI EMILIA ROMAGNA ITALYROSE BRUT DE NOIR NV
 
 
 
SHRIMP & SCALLOP RAMEN
Mexican White Shrimp, Gulf Coast Bay Scallops, Homemade Ramen Noodles,Coconut Matcha Broth, Shoyu Egg, Carrot & Squash Ribbons
 

CHATREAU KEFRAYA BEKKA VALLEY, LEBANON “LES BRETECHES” ROSE’18

BEET ROOT & LOCAL GOAT CHEESE TRIO
Roasted Beet & Goat Rodeo Chevre Arancini
Pickled Beet Salad with Goat Rodeo Bamboozle, Prosciutto & Poached Pear
Beet Root Hummus with Goat Rodeo Hootenanny, Lavender Honey Nuts and Honeycomb
DECOY CALIFORNIA ROSE’18
 
 
LAMB & WILD MUSHROOM TART
Braised Jamison Farms Lamb, Wild Mushroom Duxelles, Crisp Pastry Cup, Brie Creamed Arugula, Tomato Concasse
DOMAINE SAINT MITRE FRANCE “PAPILLON” ROSE’18
PORK BELLY LASAGNA ROLL
Seared Pork Belly, Cotija Cheese, Red Chili Marinara, Tomatillo Salsa, Smoked Pineapple Slaw, Duck Bacon Lardoons
LUCASHOF GERMANY “TROCKEN” ROSE’18
 
 
 
STRAWBERRY SHORTBREAD CHEESECAKE
Shortbread-Almond Crust, Marshmallow Whip, Strawberry Coulis