The Carlton Restaurant

Archives: September 2019

Valley of the Moon Wine Dinner, Oct. 25

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“VALLEY OF THE MOON” 
WINE DINNER MENU
Friday, October 25, 2019 – 6:30 PM
With Marty Merritt – National Sales Manager and Chef Sam Badolato
Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity
 
VALLEY OF THE MOON SONOMA COUNTY PINOT BLANC-VIOGNIER’16
 
SEACUTERIE
Chilean Sea Bass Mortadella, Salmon Pate, Cured Swordfish, Smoked Ahi Tuna, Feta-Tarragon Spread,
Pickled Avocado Toast
 
VALLEY OF THE MOON SONOMA COAST CHARDONNAY’16

DIVER SCALLOPS NAPOLEAN   
Grilled Scallops, Sweet Potato Arancini, Whipped Brie Spinach, Raspberry-Fig Jam, Blueberry Compote, Micro Arugula
 
VALLEY OF THE MOONCARNEROS PINOT NOIR’17
 
VENISON LOIN
Chorizo-Poblano Hash, Dried Cherry Demi-Glaze, Chipotle-Mint Crème, Pomegranate Arils, crisp Julienne Leeks
 
VALLEY OF THE MOON SONOMA COUNTY CABERNET SAUVIGNION’16
 
LAKE SONOMA ALEXANDER VALLEY CABERNET SAUVIGNON’16
 
PETITE FILET
Four-ounce Center Cut Filet with Lobster Ravioli, House Ricotta, Fall Squash Provencal,
Purple Brussels Sprouts, Lemon Hollandaise
 
VALLEY OF THE MOON ZINFANDEL’16
 
 PUMPKIN GELATO AFFOGATO
Espresso topped Pumpkin Gelato, Hot Fudge Brownie, Cinnamon Hazelnut Whip

Barsotti Wine Selections Wine Dinner, Friday Sept. 27

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“BARSOTTI WINE SELECTIONS”

WINE DINNER MENU
Friday, September 27, 2019 – 6:30 PM

With Joseph and Ruth Barsotti

Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity

 

PRESTON DRY CREEK“ORGANIC” SAUVIGNON BLANC’18

 

POACHED HALIBUT SALAD

Watercress, Little Gem Lettuce, Strawberry-Kiwi Vinaigrette, Pickled Beet Root,

Sweet and Spicy Trail Mix, Citrus Supremes

 

OAK FARM VINEYARDS LODI “ESTATE” CHARDONNAY’17

SHELLFISH “SOUP AND SANWICH” 

Butternut Squash & Scallop Bisque, open faced “Lobster Roll”,

Smoked Paprika and Crab Remoulade, Lemon-Cucumber Relish

 

CHRIS JAMES CELLARS WILLAMETTE VALLEY PINOT NOIR’16

 

BACON WRAPPED LAMP LOLLIPOPS

Borracho Bean Puree, Fall Succotash, grilled Fennel Chimichurri, Pineapple Crème Fraiche

 

ZINDERELLA LODIZINFANDEL’16

 

WAGYU BEEF SKEWERS
Wagyu Tenderloin Tips, Balsamic-Herb marinated Mushrooms, Fried Green Tomatoes,

Currant-Tomato Jam, Sweet Potato Dauphinoise, Black Truffle Madeira Demi-Glace

 

ROMARIZ FINE RUBY PORTO

 

 CHOCOLATE BOTTOM PEANUT BUTTER POT DE CRÈME
Chocolate Crème, Peanut Butter Custard,

Chocolate Shortbread Cookie Crumbles, Maple Peanut Whipped Cream