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Frog’s Leap Special Wine Dinner – Thursday, Nov. 30

FROG’S LEAP SPECIAL WINE DINNER

Thursday, November 30, 2017
With Vintage Import’s Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$119 per person exclusive of Gratuity

FROG’S LEAP RUTHERFORD SAUVIGNON BLANC’16

LOBSTER TRIO
Petite Lobster and Golden Beet Salad with Frisee
Maine Lobster Cappuccino
Lobster Pate Crostini
Savory Lemon-Caper Saboyonne

FROG’S LEAP NAPA VALLEY CHARDONNAY’15

DIVER SCALLOP
Blue Cornmeal Crust, Exotic Rice Pudding & Grilled Corn Salad,
Avocado Mousse, Pineapple Pico

FROG’S LEAP RUTHERFORD MERLOT’14

BRAISED LAMB CHEEKS
Delicatta Squash-Quince Strudel, Baby Carrot Medley,
Chimichurri Au Jus Reduction, Fennel Tapenade

FROG’S LEAP RUTHERFORD “ESTATE” CABERNET SAUVIGNON’14

COULOTTE STEAK AND SHRIMP
Top Sirloin Steak, Buffalo coated Rock Shrimp, Red Quinoa Johnny Cake,
Braised Chard, Roquefort Hollandaise

FROG’S LEAP NAPA VALLEY ZINFANDEL’15

PUMPKIN BROWNIE
Peanut Butter Mousse, Pepita Brittle, Pumpking Beer Gastrique

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St. Supèry Estate Vineyards Special Wine Dinner – Thursday, Nov. 16

Please join us on Thursday, November 16 for our special Wine Dinner devoted to the outstanding selections of St. Supèry Estate Vineyards & Winery.  St. Supery’s wines are made with 100% Estate Fruit and are sustainably farmed in the renowned Rutherford growing region in Napa Valley.  You will find all of these high end selections pleasing but the star will certainly be the “93” Wine Spectator rated Elu.  Join us for what promises to be a spectacular Wine Dinner!

ST. SUPÈRY ESTATE VINEYARDS
SPECIAL WINE DINNER
Thursday, November 16, 2017
With Tod Umbach – Eastern States Manager, St. Supery
Cuisine by Executive Chef Simon DeJohn
$119 per person exclusive of Gratuity

ST. SUPÈRY NAPA VALLEY SAUVIGNON BLANC’16
CEVICHE TRIO
Tuna with Sesame Caviaroli
Smoked Trout with Horseradish & Caperberries
Strawberry-Kiwi glazed Lobster
Savory PIDY Cones, Tomato-Lemon Salad in Cucumber

ST. SUPÈRY NAPA VALLEY CHARDONNAY’16

OYSTER BIENVILLE SOUP
Creamy Sherry Broth, Shrimp & Wild Mushroom Grilled Cheese,
Bell Pepper Brunoise, Peppered Prosciutto, melted Leeks

ST. SUPÈRY RUTHERFORD MERLOT’13

STUFFED LAMB MEATBALLS
Veal & Cranberry Chevre stuffing, Autumn Squash Polenta, Pumpkin Ricotta Mousse,
Roast Pepper-Pepita Pesto, crisp Sage Leaves

ST. SUPÈRY NAPA VALLEY “ESTATE” CABERNET SAUVIGNON’14


ST. SUPÈRY NAPA VALLEY ELU’13

HANGER STEAK “MODIGA”
Pecorino-Herb breaded Hanger Steak, Multi Grain-Apple Risotto,
Radicchio-Chard Sauté, Cider braised Short Rib Demi-Glace

ST. SUPÈRY MOSCATO’16

SWEET POTATO CHEESE CAKE
Gingersnap Crust, Dulce DeLeche, Walnut-Honey Oat Clusters, toasted Marshmallows

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Trinchero Family Estates Special Wine Dinner – Friday, Oct. 13

Please join us on Friday, October 13 for a very special Wine Dinner featuring outstanding selections from Trinchero Family Estates. Bob & Roger Trinchro were children in 1947 when their father moved the family from New York City to St. Helena where they purchased their first winery. Today, Trinchero Family estates has 8,000 acres of vineyards and produces 17 million cases annually! Their commitment to quality at all of their various estates recently earned the brothers the coveted Wine Star Award from Wine Enthusiast Magazine! Jeanna Rizzo will be here to tell the Trinchero story as we sample some highly rated selections from six of their estates. We hope you can join us!


TRINCHERO FAMILY ESTATES

SPECIAL WINE DINNER
Friday, October 13, 2017 – 6:30PM
With Jeanna Rizzo – District Manager, Trinchero Family Vineyards
Cuisine by Executive Chef Simon DeJohn
$109 per person exclusive of Gratuity

NAPA CELLARS SAUVIGNON BLANC’15

CHILEAN SEA BASS
Almond crusted Sweet Potato Croquette, Pickled Pineapple-Cucumber Salad,
Pomegranate Coulis, Citrus Crème

BIELER PERE ET FILS COTES DU RHONE “LA JASSINE” GRENACHE-SYRAH BLEND’15
 

QUAIL BREAST
Butternut Squash Bisque, Ginger-Clove Brioche, Sesame Pork Belly,
Sweet & Spicy Trail Mix, Raspberry-Tomato Chutney

TERRA D’ORO AMADOR ZINFANDEL’15

SHEPHERD’S PIE RAVIOLI
Potato Pumpkin Dough, Marinated Lamb Loin,
Carrot & Parsnip Puree, Broccolini, Veal Demi-Glace                                                                                                                                                                               
JOEL GOTT 815 CABERNET SAUVIGNON’14

NEYERS ESTATE CABERNET SAUVIGNON’14

TRINCHERO NAPA VALLEY “MARIO’S VINEYARD”’13

TENDERLOIN OF BEEF ROULADE
Beef Tenderloin rolled with Portobello Mushrooms & Ciopolini Onions,
stuffed Mini Bell Peppers, Salsa Verde, Black Bean Guacamole, Plantain Chips

TERRA D’ORO ZINFANDEL PORT

LAVA CAKE
Chocolate Cake, creamy White Chocolate Ganache, Wild Berry, Cordial with Mint Chocolate