The Carlton's Cuisine

We feature innovative, fresh cuisine, that changes daily so that you can always count on fresh and seasonal ingredients.

Kudos to The Carlton

“Where Pittsburgh notables meet for comfort food…a Pittsburgh institution worthy of a Historic Landmark designation.” - Pittsburgh Post-Gazette

Wine Library

New Wine Library is a wall of red wine that showcases every varietal, price and vintage, allowing guests to inspect and touch everything, and even take a bottle back to their table.

Chateau Ste. Michelle Wine Dinner – April 7

Enjoy extensive sample offerings from Chateau Ste. Michelle, Washington state’s Founding Winery and a key player in obtaining federal recognition of the Columbia Valley as a unique wine growing region or American Viticultural Area (AVA).

Market Watch named Chateau Ste. Michelle the Wine Brand of the Year in 2008 and Wine Enthusiast named it the “American Winery of the Year” in 2004.  Once again, all of the wines have been rated above “90” points and we reaching into the cellar to taste the 1997 “Reserve” Chardonnay and the 1995 “Artist Series” Meritage – a “91” point blockbuster that cost over $60 in Pennsylvania when I purchased it many years ago!

“CHATEAU STE. MICHELLE” WINE DINNER

With Chateau Ste. Michelle’s John Sarich
Culinary offerings by Mark Swomley
Wednesday, April 7, 2009 – 6:30 PM
$109 per person – excluding Gratuity

CHATEAU STE. MICHELLE “HORSE HEAVEN” SAUVIGNON BLANC’08

TUNA THREE WAYS
Tartare, Tuna Napa Spring Roll & chilled Wasabi-Pea crusted and served with Mango Scallion Relish, Yuzu Glaze, Pickled Ginger & Soy Crème

CHATEAU STE. MICHELLE-DR. LOOSEN RIESLING “ERIOICA”’05

CRAB & ARUGULA SALAD
Jumbo Lump Crab, Baby Arugula, toasted Almonds and Cranberries served in a crisp Parmesan Basket with Citrus Vinaigrette and reduced Balsamic 

CHATEAU STE. MICHELLE “CANOE RIDGE” CHARDONNAY’06
CHATEAU STE. MICHELLE “CANOE RIDGE” CHARDONNAY’07
CHATEAU STE. MICHELLE COLUMBIA “RESERVE” CHARDONNAY’97

LOBSTER WELLINGTON
Tender Lobster roasted in Pastry with fresh herbs and Boursin Cheese.  Served with Spring Vegetables and served with Tomato Basil Beurre Blanc 

CHATEAU STE. MICHELLE “CANOE RIDGE ESTATE”‘CABERNET’06
CHATEAU STE. MICHELLE “ARTIST SERIES” MERITAGE’95

FILET MIGNON
Herb seared and served with Roast Pepper-Prosciutto Bread Pudding,
Roast Squash, Red Dragon Cheese and Garlic Butter

CHATEAU STE. MICHELLE “LATE HARVEST” CHENIN BLANC’06

GRILLED PEACH SHORTCAKE
With Chocolate Mousse, Mandarin Orange Syrup and Caramel