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Etude Special Wine Dinner

ETUDE
SPECIAL WINE DINNER
Thursday, May 18, 2016 – 6:30PM
With Etude Senior Winemaker – Jon Priest
Cuisine by Executive Chef Simon DeJohn
$109 per person excluding tax & gratuity

Please join us on Thursday, May 18 for a very special Etude Wine Dinner.  Established in 1982 Etude is well known for making exceptional Pinot Noir and Chardonnay from the Carneros Region. Senior Winemaker, Jon Priest, who joined Etude in 2005, will be at The Carlton to present his wines.  Jon’s wines are modeled on the very Best of Burgundy but speak clearly of their California Origins. Please join us for what promises to be an exceptional evening – and don’t forget to take a bottle home! All of the wines you sample will be available for purchase. Reserve your spot here!

We’ll be serving:

ETUDE CARNEROS PINOT GRIS’15

GRILLED WATERMELON SALAD
Spicy Onion & Pepita Brioche, Whipped Goat Cheese,
Apple Balsamic Pearls, Black Lava Sea Salt

ETUDE “LYRIC” CHARDONNAY’15
ETUDE “GRACE BENOIST RANCH” CARNEROS ESTATE CHARDONNAY’14

BILLI BI SOUP
Creamy Lobster Polenta, Mussels Rockefeller,
Roast Pepper Coulis, Clam-Chive Baguette, Manchego

ETUDE “GRACE BENOIST RANCH” CARNEROS ESTATE PINOT NOIR’14

VEAL SALTIMBOCCA RAVIOLI
Caramelized Beet Dough, Serrano Jamon, Spring Vegetables,
Mushroom-Pine Nut Duxelles, Lemon-Sage Beurre Blanc

ETUDE “LYRIC” PINOT NOIR’15
ETUDE “HEIRLOOM” CARNEROS ESTATE PINOT NOIR’14

SHORT RIB STUFFED SOFT SHELL CRAB
Cajun Soft Shell, Braised Beef Short Ribs, Tomato-Rock Shrimp Risotto,
Grilled Asparagus, Sauce Foyot

BRIE & RASPBERRY TART
Grilled Peach Compote, Hickory Smoked Almond Brittle, Raspberry Jam

Etude Pic

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Best of Tuscany Special Wine Dinner
Tuesday, May 2, 2017 – 6:30PM
With Owner/Winemaker Bernardo Guicciardini
Cuisine by Executive Chef Simon DeJohn
$99 per person excluding tax & gratuity

It’s always exciting to have an Italian Winemaker/Vineyard owner visit The Carlton! But when that Winemaker (Bernardo Guicciardini) is making his United States introduction of Castello di Poppianol and Massi di Mandorlaia Wines, it is truly extra special! Please join us for this historic evening enjoying the great flavors of Tuscany!

MASSI di MANDORLAIA VERMENTINO’15

STUFFED OYSTER TRIO
Mango Lobster, Crab Avocado, Pomegranate Shrimp,
Citrus Gazpacho, Yuzu Marmalade

CASTELLO di POPPIANO TOSCOFORTE ROSSO’14

BEEF & TOMATO TARTARE
Buffalo Mozzarella, Basil Pistou, Poached Apple Chutney,
Strawberry infused Balsamic, Eggplant Julienne

CASTELLO di POPPIANO IL CORTILE CHIANTI FIORENTINI’14
MASSI di MANDORLAIA IL MASSI MORELLINO di SCANSANO’14

VENISON CHOP MILANESE
Spinach & Red Pepper Fettuccini, Cremini Mushroom Caps,
Pork Belly Lardons, grilled Radicchio, Lemon-Caper Choron

CASTELLO di POPPIANO CHIANTI RISERVA FIORENTINI’13

LAMB WELLINGTON
Root Vegetable Puree, Goat Rodeo Chevre,
Cranberry-Nut Couscous, Maple-Leek Demi Glace

CASTELLO di POPPIANO VIN SANTO, TORRE-GRANDE’08

KEY LIME CHEESECAKE
Raspberry Orange Sabayon, Watermelon Relish

Make your reservation now!
Or call 412-391-4099 to reserve your spot

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Duckhorn Wine Dinner, Thursday, April 20

Duckhorn Napa Valley Special Wine Dinner 
Thursday, April 20, 2017, 6:30 p.m.
$129/person, excluding tax and gratuity

DUCKHORN
SPECIAL WINE DINNER
Thursday, April 20, 2017
With Vintage Imports’ Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$129 per person excluding tax & gratuity

DUCKHORN NAPA VALLEY CHARDONNAY’14
 
CRAB STUFFED SCALLOPS
Sweet Potato Bisque, Lobster-Avocado Toast,
Citrus-Cilantro Crème, Sweet & Spicy Trail Mix 
 
MIGRATION RUSSIAN RIVER PINOT NOIR’14
GOLDEN EYE ANDERSON VALLEY PINOT NOIR’14
 
FAROE ISLAND SALMON “BLT”
Smoked Pork Belly, Parmesan-Paprika Crusted Tomato,
Focaccia Bread Sticks, Grilled Chard, Chipotle-Bacon Vinaigrette
 
DUCKHORN NAPA VALLEY MERLOT’13
 
VENISON LOIN
Mocha-Allspice Rub, Bleu Cheese Gratin Potatoes,
Charred Asparagus Romesco, Dried Cherry Compote
 
CANVASBACK RED MOUNTAIN CABERNET SAUVIGNON’14
DUCKHORN NAPA VALLEY CABERNET SAUVIGNON’13
 
OXTAIL TOSTADA
Corn Tortilla, Short Rib-Mushroom Demi-Glace, Tomatoes,
Watercress, Whipped Plantains, Mango Margherita Salsa
 
DUCKHORN KNIGHTS VALLEY “LATE HARVEST” SAUVIGNON BLANC’13

STRAWBERRY SHORTCAKE PARFAIT
Lavender Honey Pound Cake, fresh Strawberries, Banana Mousse,
Strawberry Coulis, Lemon Whipped Cream

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