The Carlton Restaurant

Archives: October 2019

Best of Italy Wine Dinner, November 8

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“BEST OF ITALY” 
WINE DINNER MENU
Friday, November 8, 2019 – 6:30 PM
With Mike Riego, Owner, HB Wine Merchants
Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity
 
ZEMMER PINOT GRIGIO’18 
 
BILLI BI SOUP
Creamy Mussel Soup, Uni Butter Baguette, Mussels Casino, Tarragon, Mustard Oil
ZEMMER PINOT NOIR’18

TUNA TARTARE   
Wakimi Salad, Crisp Wonton Cup, Tomato-Ginger Concasse,
Sweet & Spicy Cucumber Chips, Sesame Macadamia Nuts, Lime “Caviar”
RENZO MASI CONTRAPASSO’15
RENZO MASI ERTA E CHINA’16
GNOCCHI BOLOGNESE 
Pumpkin Gnocchi, Braised Lamb Cheeks & Veal Shanks, Fall Spiced Jus Lie, Autumn Carrot Medley, Apple Cider-Sage Cream
 
VOERZIO MARTINI BAROLO CLASSICO’15
 
BEEF TENDERLOIN TIPS
Herb marinated Beef Tenderloin, Black Garlic Roasted Mushrooms,
Triple Baked Potato, Red Pepper Coulis, Onion Confetti
DELLA SCALA MOSCATO’18
 CINNAMON BANANA CRÈME BRULEE   
Maple Whipped Cream, Hazelnut & Peach Chutney

Tor Winery Wine Dinner, November 20

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“TOR KENWARD FAMILY VINEYARDS”
WINE DINNER MENU
Wednesday, November 20, 2019 – 6:30 PM
With Matt Dellar
Cuisine by Executive Chef Simon DeJohn
$189 – excluding Tax & Gratuity
TOR NAPA “DURRELL VINEYARD” CHARDONNAY’17
 
SEA SCALLOPS SALAD
Charred Brussels Sprouts, Beets Rosti, fresh Figs, Ice Wine Vinaigrette and cured Egg Yolk
TOR NAPA “PALISADES VINEYARD” GRANACHE’15
 
PHEASANT STEW
Pozole Rojo (Mexican Hominy Stew), Chick Peas, Avocado, candied Radish,
Cilantro-Tomatillo Salsa, Maize Spoonbread
TOR NAPA “OAKVILLE” CABERNET SAUVIGNON”’17
 
ASIAN LAND & SEA
Korean Bulgogi spiced Beef Tenderloin, Black Garlic and Soy marinated White Shrimp, Plum Glazed Udon Noodles, Stir Fried Asian Eggplant
TOR NAPA VALLEY CABERNET SAUVIGNON”’13
TOR NAPA “HERB LAMB VINEYARD” CABERNET SAUVIGNON’14
LAMB TRIO
Tasso Lamb Loin, Lamb & Wild Mushroom Sausage, Lamb Shank Pierogi,
Bone Marrow-Duchess Potatoes, Root Vegetable Julienne, Cognac Demi-Glace
 
TOR NAPA “NOBLE ROT”’14
 
BAKED APPLE TART
Crisp Pastry, Ginger-Pumpkin Mousse, Butterscotch Streusel, Honey-Bourbon Roasted Pecan