The Carlton Restaurant

Best of California Wine Dinner

Best of California Wine Dinner

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Brian O'Neill, Pittsburgh Post-GazettePlease join us on Tuesday, December 1 for a “Best of California” Wine Dinner with a very special twist.   Some of my favorite wines – including Talbott’s “Kali Hart” Chardonnay, Duckhorn’s Golden Eye Pinot Noir and Caymus Special Select Cabernet (rated 95) will be enjoyed around five outstanding courses!  The twist will be welcoming Post-Gazette columnist and “The Paris of Appalachia” author Brian O’Neill as our special host!  Brian’s literary talent is regularly on display on the second page of the Post Gazette.  His recent book has received much critical acclaim and is a must read for anyone that loves Pittsburgh or enjoys his prose!  All attendees will receive their own copy of the book (a $17 value) and more will be available to purchase for holiday gifts!

“BEST OF CALIFORNIA” WINE DINNER
Tuesday, December 1, 2009 – 6:30p.m.
With Brian O’Neill, Post-Gazette columnist &
Author of “THE PARIS OF APPALACHIA”

Culinary offerings by Mark Swomley
$109 per person excluding Tax & Gratuity

FORTRESS LAKE COUNTYSAUVIGNON BLANC’07

SHELLFISH COCKTAIL
Chilled Chardonnay poached Lobster, Shrimp and Sea Scallop
with Citrus Orzo Salad, Cranberry Cocktail Sauce and Lemon Zest

TALBOTT MONTEREY “KALI HART” CHARDONNAY’08

SEA BASS
Pan seared and served over Garlic-Herb Flatbread
with Balsamic tossed Arugula, Tomato Basil Butter and Crab Relish

TARRICA MONTEREY PINOT NOIR’07
DUCKHORN ANDERSON VALLEY “GOLDEN EYE”’06

VENISON LOIN
Oven roasted and served with a sweet Chorizo Corn Cake, whipped Acorn Squash,
cracked Pepper-Bourbon Glaze and crumbled Blue Cheese

BEAULIEU VINEYARD NAPA “TAPESTRY RESERVE”’05
KENDALL JACKSON “SPECIAL SELECT” CABERNET SAUVIGNON’05
CAYMUS NAPA “SPECIAL SELECT” CABERNET SAUVIGNON’05

FILET MIGNON
Served with creamy Fingerling Potatoes,
Veal stuffed Cremini Mushrooms, Rosemary Demi-Glace and fresh Thyme

EBERLE MUSCAT CANELLI’08

FRESH BERRY-BUTTER PECAN SHORTCAKE
Homemade Shortcake topped with fresh Berries, Butter Pecan Mousse and Triple Berry Syrup