The Carlton Restaurant

Archives: July 2019

Argyle Winery Wine Dinner, July 31

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Argyle WInery

“ARGYLE WINERY”

WINE DINNER MENU
Wednesday, July 31, 2019 – 6:30 PM

With Shawn Burns, Regional Sales Manager – Distinguished Vineyards and Wine Partners

Cuisine by Executive Chef Simon DeJohn
$119 – excluding Tax & Gratuity

 

ARGYLE BRUT NV

 

SHELLFISH TOSTADAS

Masa Tortillas, Shrimp with Elote, Langostino with Tropical Fruit Salsa,

crisp Oyster with Chili Guacamole  

 

ARGYLE WILLAMETTE VALLEY“NUTHOUSE” RIESLING’14

 

ASIAN “SPAGHETTI & MEATBALLS” 

Protein Noodles with Thai Peanut Sauce, Soy Ginger glazed Salmon & Tuna “Meatballs”,

Baby Bok Choy, Toasted Sesame Vegetables, Tri Colored Wasabi Peas

 

ARGYLE WILLAMETTE CHARDONNAY’15

 

JURGIELWICZ FARMS DUCK BREAST
Riced Cauliflower Risotto with Apple & Champagne Cheddar, Candied Cucumber,

Stone Fruit Puree, Spicy Macadamia Nut Crumble

 

ARGYLE WILLAMETTE VALLEY PINOT NOIR “RESERVE”’16

ARGYLE KOLA-AMITY HILLS PINOT NOIR “NUTHOUSE”’16

ARGYLE DUNDEE HILLS PINOT NOIR “SPIRITHOUSE”’16

 

BEEF TARTIFLETTE

Braised Short Ribs, Pommes Macaire, Reblochon Cheese,

Cipollini Onions, Pancetta Lardoons, Haricot Verts

 

ARGYLE OREGON BRUT ROSE’14

 

DRUNKEN BERRIES
Chambord & Grand Marnier soaked Summer Berries,

Raspberry-Lemonade Smoothie, Wild Berry Shortbread Cookies

Rombauer Winery Wine Dinner, August 23

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Rom
Menu coming soon.

Shild Estates Wine Dinner, July 19

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Rom-2

“SCHILD ESTATE” 
WINE DINNER MENU
Friday, July 19, 2019 – 6:30 PM
With Vintage Import’s Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity
SCHILD ESTATE BAROSSA VALLEY CHARDONNAY’16 
 
SEACUTERIE
Scallop Mortadella, Smoked Trout with Steelhead Roe, Pastrami Spiced Tuna, Mackerel Rilletes, Pickled Crab and Vegetable Salad
SCHILD ESTATE BAROSSA VALLEYMERLOT’16

SCHILD ESTATE BAROSSA VALLEYCABERNET SAUVIGNON’15

VENISON LOIN  
Sweet Potato-Chevre Croquette, Charred Brussels Sprouts,
Sage Beurre Noisette, Pomegranate-Blueberry Compote
SCHILD ESTATE BAROSSA VALLEY GRENACHE MOURVEDRE SHIRAZ’16
 
VEAL RAVIOLI
Veal Tenders, Homemade Ricotta, Pecorino, Tomato-Lobster Florentine, Summer Vegetable Julienne, Toasted Hazelnuts
SCHILD ESTATE BAROSSA VALLEY“ESTATE” SHIRAZ’16
SCHILD ESTATE BAROSSA“BEN SCHILD RESERVE” SHIRAZ’12
LAND & SEA
Petite Filet, Diver Scallop, Black Tiger Shrimp, Roasted Carrot Medley, Lemon Hollandaise, Basil-Avocado Mousse
SCHILD ESTATE BAROSSA VALLEYRIESLING’16
DESSERT TRIO  
Spiced Apple Churros, Lime Meringue Flan,
Banana Bread Tres Leches