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Charles Woodson Wines Wine Dinner – 4/27

Charles Woodson Wines 
Wine Dinner
Friday, April 27, 6:30 p.m. 
Please join us on Friday, April 27 as we feature the wines of Charles Woodson. The former Heisman Trophy winner’s interest in wine began in 1998 when he arrived in Napa Valley for Training Camp while playing for the Oakland Raiders. As with all of his career endeavors, he pursued the business of wine with an uncompromising dedication to excellence. He found 50 acres of prime Napa Valley soil at the base of Diamond Mountain and has been making outstanding, very high end Cabernet Sauvignon since 2006.

In a Carlton Wine Dinner first, we will be tasting six different vintages of his Cabernet Sauvignon, along with his excellent Sauvignon Blanc. All of these special high end selections will be available for take home sale, including the 2010 vintage that was rated 93 points and a top 100 selection by Wine Spectator.

All of our take home wine purchasers will have a chance to win a 3 liter bottle Cabernet Franc from the 2009 vintage. Only 252 bottles of this special wine were produced!

If you are love big California Cabernets, this is a dinner that you do not want to miss!

CHARLES WOODSON WINES
WINE DINNER MENU
Friday, April 27, 2018 – 6:30 PM
With Vino Selection’s Mark Vitelli & Katherine Kowcheck
Cuisine by Executive Chef Simon DeJohn & 
Executive Sous Chef Randy Williams
$159 – excluding Tax & Gratuity

TWENTY FOUR NAPA SAUVIGNON BLANC’14
 
“SEACUTERIE” PLATE (SEAFOOD CHARCUTERIE)
Halibut Escabeche, Cured White Tuna, Scallop Mortadella, smoked Mussels, Spicy Avocado Yogurt, Green Apple Gazpacho, Pickled Radish, grilled Naan

CHARLES WOODSON 24 NAPA CABERNET SAUVIGNON’11
CHARLES WOODSON 24 NAPA CABERNET SAUVIGNON’09

DUCK MOLE
Duck Breast, Black Bean Puree, Wild Mushroom Rice Pudding, Grilled Corn Salsa, Crisp Tortilla Threads
CHARLES WOODSON 24 NAPA CABERNET SAUVIGNON’07
CHARLES WOODSON 24 NAPA CABERNET SAUVIGNON’08

RACK OF LAMB
New Zealand Rack of Lamb, Grilled Eggplant, Moroccan Vegetable Couscous, Carrot-Raisin Salad, Lamb Jus

CHARLES WOODSON 24 NAPA CABERNET SAUVIGNON’10

BRAISED SHORT RIBS
Beef & Veal Short Ribs, Roasted Pepper-San Marzano Tomato Stew, Blue Cheese-Potato Strudel, Vampire Asparagus, Caramelized Onion Demi-Glace, Crisp Gaufrette

CHARLES WOODSON 24 CABERNET SAUVIGNON’06

RED VELVET CHEESECAKE
Homemade Chocolate Wafers, Blackberry Expresso Ganache, Chocolate Walnut Brittle

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Justin & Landmark Vineyards Wine Dinner, Mar. 16

Justin & Landmark Vineyards Wine Dinner 
Friday, March 16, 6:30 p.m. 
When Justin Baldwin founded Justin winery, his goal was to produce wine worthy of a great Chateau in Bordeaux.  He became a pioneer producer of award winning “Bordeaux style” wines on California Central Coast.  When desendents of John Deere founded Lanmark Winery, their goal was to produce award winning Chardonnay & Pinot Noir.  Their offerings consistently achieve 90+ scores from the major publications.  Enjoy the best of both wineries including the “93” rated “Isoseles” when you join us on Friday, March 16.  Celebrate the eve of St. Patrick’s Day with us!
If you practice “meatless” Fridays during Lent, Chef Simon has some delectable seafood substitutions for the 3rd and 4th course!

JUSTIN & LANDMARK VINEYARDSWINE DINNER MENU
Friday, March 16, 2018 – 6:30 PM

With Donna Quinn – Director of Wine – Justin & Landmark Vineyards

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

JUSTIN CENTRAL COAST SAUVIGNON BLANC’16
 
LOBSTER NOODLE SOUP
Sweet & Sour Citrus Broth, Green Tea Soba Noodles, Crab Wonton,
 Cilantro Oil, Poached Egg
 

LANDMARK SONOMA “OVERLOOK” CHARDONNAY’15

  SHRIMP THREE WAYS

Shrimp DeJonghe with Garlic & Sherry
Shrimp Empanada with Tomatillo Salsa
Rock Shrimp Salad Bruschetta with Ginger Apple Slaw


LANDMARK “OVERLOOK” PINOT NOIR’15

VEAL ROULADE

Ground Duck Stuffing, Pancetta Braised Greens, 
Caramelized Red Cabbage & Onion, Sage Marsala Glaze
*Lenten seafood substitution will be available 

JUSTIN PASO ROBLES CABERNET SAUVIGNON’15
JUSTIN PASO ROBLES “ISOSCELES”’14

SHORT RIB RISOTTO
Braised Beef Short Ribs, Saffron Risotto, Lamb Meatballs, Red Pepper Rouille, Enoki Mushroom Jus, Grana Padano Cheese
*Lenten seafood substitution will be available


JUSTIN PASO ROBLES OBTUSE’10

AMARENA CHERRY COBBLER

Chocolate Berry Scone Streusel, Frangelica Whipped Cream, Shaved Dark Chocolate


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March Madness: Three Course French Value Menu

March Madness At The Carlton
Three Course French Value Menu 
Chef Simon will be celebrating the food and wine from France during the entire month of March!  Come and enjoy a “Restaurant Week” style menu with three courses for only $39.99!  Enjoy the wine pairings for only $52.99.  Fantastic flavors and exceptional value for the entire month of March!
MARCH MADNESS
FRENCH “THREE COURSE” VALUE MENU
Thursday, March 1, 2018 through Saturday, March 30, 2018
3 courses for $39.99 – with Wine Pairings – $52.99
 
FIRST COURSE
 
E. GUIGAL “COTES DU RHONE” BLANC’15
 
ACCRAS DE MORUE (SALT COD FRITTERS)
 Battered Salt Cod, Sweet Berry Remoulade, Citrus Brined Carrots & Peppers, Fresh Herbs 
 
SIMONNET FEBVRE “ST. BRIS” SAUVIGNON BLANC’14
 
MOULES MARINIERES (MUSSELS IN WHITE WINE)
Prince Edward Island Mussels, Garlic, Leeks, Toasted Baguette, Buttercream
 
CHATEAU HAUT PLANTEY MERLOT BLEND’14
 
TARTIFLETTE (POTATOES AU GRATIN)
Baked Potatoes, Caramelized Onion, Pork Belly Lardons, Rebochlon Cheese, Truffle Oil
 
SECOND COURSE
 
DOMAINE SAINTE EUGENIE CARIGNAN’15
POULET BASQUE (TOMATO BRAISED CHICKEN) 
Roast Chicken, Tomato Braised Pepper Stew, Rice Pilaf, Cayenne Rosemary Crème 
 
WILLIAM FEVRE CHABLIS “CHAMPS ROYAUX”’15
 
SOLE MEUNIERE (SOLE IN BROWN BUTTER)
Pan Seared Sole Fillet, Brown Butter, French Bean Amandine, Lemon Caper Egg Noodles 
            
BIELER PERE ET FILS COTES DU RHONES “LA JASSINE”’15
 
HACHIS PARMENTIER (FRENCH STYLE SHEPHERD’S PIE)
Chopped Beef Tenderloin, Sweet Potatoes, Grilled Corn, Snap Peas, Cheese Curd Mashed Potatoes, Puff Pastry  
 
THIRD COURSE
 
CRÈME BRULEE
CHOCOLATE MOUSSE CAKE
PROFITEROLES