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Veuve Clicquot Champagne Dinner

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Veuve Clicquot Champagne Dinner
May 7, 6:30 p.m.
We are also happy to announce a Champagne Dinner featuring the house of Veuve Clicquot on Tuesday, May 7.
The menu will be available next week.  
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Trione Wine Dinner, April 30

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Trione Wine Dinner
April 30, 6:30 p.m.
In 2005, When Trione Vineyards and Winery was looking for a Winemaker they hired Scot Covington, who had years of training under Bill Bonnetti and Merry Edwards.
We welcome Scot to The Carlton on Tuesday, April 30 for a very special Wine Dinner. Having a winemaker visit is always terrific, and these wines are going to leave a lasting impression.
Using only 3% of the grapes that Trione produces from its 650 acres of vines in Russian River, Alexander Valley and Sonoma Coast AVA’s, Scot’s small production wines are really something special!
Most of these wines have 90+ ratings, including the “93” rated Pinot Noir! Please join us for what promises to be a fantastic offering.
TRIONE WINE DINNER MENU 
Tuesday, April 30, 2019 – 6:30 PM 
With Scot Covington, Winemaker 
Cuisine by Executive Chef Simon DeJohn 
$119 – excluding Tax & Gratuity
TRIONE SONOMA “RIVER ROAD RANCH” SAUVIGNON BLANC’17
CALIFORNIA ROLL TRIO
Hiramasa (Yellowtail Amberjack), Saba (Mackeral) & Mero (Japanese Butter Bass)

TRIONE SONOMA “RIVER ROAD RANCH” CHARDONNAY’16

  GRILLED VEGETABLE NAPOLEAN
Spring Squash, Eggplant, Portobello, Riced Cauliflower Risotto Cake, Whipped Feta, Grilled Onion Chutney, Roast Pepper Coulis
TRIONE SONOMA “RIVER ROAD RANCH” PINOT NOIR’15
LAMB RAGOUT & RAVIOLI
Braised Lamb Cheeks, Beet & Wild Mushroom Ravioli,
Grilled Rapini, Fontina Cheese, Fines Herbs
TRIONE ALEXANDER VALLEY HENRY’S BLEND’14

TRIONE ALEXANDER VALLEY “BLOCK 21” CABERNET SAUVIGNON’13

WAYGU NEW YORK STRIP
5 oz Waygu Steak with Pommes Aligot, Prosciutto Wrapped Asparagus, Expresso Demi-Glace, Shaved Black Truffles
TRIONE SPARKLING BRUT’15
YUZU CHEESECAKE  
Grand Marnier-Biscuit Crust, Sparkling Rosé Sabayonne, Yuzu Marmalade, Caramelized Ginger
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Au Bon Climat Wine Dinner, March 15

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AU BON CLIMAT

WINE DINNER MENU
Friday, March 15, 2018 – 6:30 PM

With Lee Kuehn, Regional Sales Manager, Vintage Imports

Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity

 

AU BON CLIMAT PINOT GRIS/PINOT BLANC’17

 

CEVICHE TRIO

Faroe Island Salmon, Swordfish & Mero (Japanese Butter Fish),

Roasted Squash Medley, Mango-Cilantro Salsa, Chili Caviaroli

 

AU BON CLIMAT “SANTA BARBARA COUNTY” CHARDONNAY’17

AU BON CLIMAT CHARDONNAY “NUITS-BLANCHES AU BOUGE”’14

  LOBSTER CREPE
Spinach & Basil Crepe, Butter poached Lobster, Feta, Carrot Slaw,

Greek Yogurt Remoulade, Blood Orange Coulis, grilled Lemon

 


AU BON CLIMAT “SANTA BARBARA COUNTY” PINOT NOIR’17

 

MIXED SHELLFISH STEW
Bouillabaisse, Shrimp, Mussels, Clams, Saffron-Dill Rice,

Uni Butter Toast, Sauce Rouille   

 

AU BON CLIMAT PINOT NOIR “BIEN NACIDO”’15

AU BON CLIMAT PINOT NOIR “ISABELLE”’15

BRISKET BOWL

Red Wine BBQ Brisket, Borracho Beans, Chorizo, Pickled Scallions and Ramps,

braised Red Cabbage, 6 minute Egg, Paprika-Sriracha Crème   

ROGER GOULART ROSE BRUT CAVA’13

 

POT DE CRÈME
Butterscotch Custard, Banana & Blueberry Waffle Cones,

Strawberry & White Chocolate Crispearls