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Eberle Wine Dinner Menu

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Please join us on Tuesday, October 23, when Gary Eberle makes his annual visit to The Carlton to show off his fantastic wines from Paso Robles.
Gary is a native of Western Pennsylvania who played football at Penn State before becoming an acclaimed winemaker!  We always look forward to his visits and we will have plenty of wine to purchase for your home consumption!
EBERLE
WINE DINNER MENU
TUESDAY, OCTOBER 23, 2018 – 6:30 PM
With Gary Eberle
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity
EBERLE  

PASO ROBLES CHARDONNAY’16
 
CRAB & BEET SALAD
Watercress, Butternut Squash Bites, Dried Figs & Dates, Pineapple Tomatillos, Beet Vinaigrette, Sweet & Spicy Trail Mix

 
EBERLE PASO ROBLES ZINFANDEL’16
 
BOAR & VENISON MEATBALLS
Lamb & Caramelized Leek Bruschetta, Roast Pepper-Veal Glaze, Patty Pan Squash  


 
EBERLE PASO ROBLES SYRAH’15
  

TUNA “TACO”
Ahi Tuna Tartare, Wonton “Taco” Shell, Papaya Slaw, Pickled Vegetables, Rock Shrimp Guacamole, Citrus Crème   
 
EBERLE PASO ROBLES ESTATE CABERNET SAUVIGNION’15 
CIDER BRAISED SHORT RIBS
Hasselback Potatoes, Whipped Pumpkin & Brie stuffed Creminis, Toy Box Tomato Chutney, Apple Cider Demi-Glace, Almond Syrup  
 
 

EBERLE ESTATE PASO ROBLES MUSCAT CANELLI’17
BERRY PARFAIT
Blueberry Custard, Greek Yogurt Mousse, Strawberry Pudding, 
Honey Oat & Peanut Granola, Blueberry Jam
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Concha Y Toro Wine Dinner Menu

Copy of Copy of Copy of Copy of Copy of Copy of MAKESPlease join us on Tuesday, October 9, when we feature a Wine Dinner with the upscale Chilean Wines from Concha Y Toro, including three vintages of Don Melchor Cabernet – consistently rated as one of the top Cabernets in the world!  
For those that cannot make the dinner, we are also offering afternoon Trade Tasting from 1:00pm-4:00pm. For $25 you can taste and purchase these wonderful offerings while enjoying light Hors d’oeuvres.
CONCHA Y TORO
WINE DINNER MENU
TUESDAY, OCTOBER 9, 2018 – 6:30 PM
With Italo Jofre 
Brand Ambassador & Educational Director
Cuisine by Executive Chef Simon DeJohn
$129 – excluding Tax & Gratuity
 
 
TERRUNYO SAUVIGNON BLANC’17
 
CHILLED SCALLOP SALAD
Diver Scallops, chopped Bay Scallops, Lettuce Rosettes, Sea Salted Cucumber & Tomato,  Meyer Lemon Crème, Oyster Mushroom “Bacon”

 
MARQUES de CASA CONCHA CHARDONNAY’16
 
LOBSTER & BUTTERNUT SQUASH MEZZALUNA
Roast Red Pepper Dough, Smoked Prosciutto, Pineapple-Basil Beurre Noisette, Crisp Capers, Fall Vegetable Julienne 


 
MARQUES de CASA CONCHA CARMENERE’15
  

VEAL CORDON BLEU SANDWICH
Toasted Caraway Brioche, Peppered Coppa, crispy Gruyere, 
candied Sundried Tomato Mustardo, wilted Arugula  
 
DON MELCHOR CABERNET SAUVIGNON’13
DON MELCHOR CABERNET SAUVIGNON’14

DON MELCHOR CABERNET SAUVIGNON’15  

 
PRIME NY STRIP

Nduja-Short Rib Risotto, Braised Brussels Sprouts, Sweet Potato Mousse, Espresso Demi-Glace, Cowboy Coffee Goat Cheese   

 
 
CONCHA Y TORO LATE HARVEST SAUVIGNON BLANC’09
 
TROPICAL FRUIT CRÈME BRULEE
Basil-Kiwi Crème, Mixed Berries
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St. Supéry Wine Dinner – Sept. 27

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Robert Skalli, whose family first began producing wine in the 1920’s in France, came to Napa Valley in the early 1970’s to build a winery. He was on a mission to produce the very best wines in a traditional French Bordeaux style. His winery, St. Supéry, was built in the renowned grape-growing region of Rutherford, in the heart of Napa Valley.
Please join us on Thursday, September 27, as we consume five 90+ rated wines paired with Chef Simon’s sensational menu.
 St. Supéry’s Estate Vineyards and Winery are 100% Estate grown and bottled.  
Their winery is sustainable farmed and their winery is Certified Napa Green! These wines are highly nuanced and worthy of your enjoyment!

THE CARLTON
ST. SUPÉRY
WINE DINNER MENU
THURSDAY, SEPTEMBER 27, 2018 – 6:30 PM
With Todd Umbach, 
Northeast Region Sales Manager, St. Supéry
Cuisine by Executive Chef Simon DeJohn
$129 – excluding Tax & Gratuity
 
ST. SUPERY
NAPA VALLEY “ESTATE” SAUVIGNON BLANC’16
 
LOBSTER THREE WAYS
Lobster & Mango Arancini with Grand Marnier Syrup
Lobster Stuffed Shishito Peppers over Beet Salad with Feta & Apple Balsamic 
Lobster & Smoked Gouda Polenta Crisps with Lobster Remoulade
 
 
ST. SUPÉRY NAPA VALLEY “ESTATE” CABERNET SAUVIGNON’15
 
  BRAISED LAMB CHEEKS
Black Garlic-Fingerling Potato Medley, Cipollini Onions, Patty Pan Squash, Creamy Bordelaise, Portobello Salsa 


 
ST. SUPÉRY NAPA VALLEY “ESTATE” MERLOT’13
 
ASIAN LAND & SEA
Tandoori Duck Meatballs, Bluefin Tuna Belly, Pho Broth, Green Tea Soba Noodles, Asian Vegetable Gyoza, Honey Ginger Macadamia Nuts  
 
 
ST. SUPÉRY NAPA VALLEY “ESTATE” ELU RED BLEND’14

SHORT RIB RAVIOLI OSCAR
Bacon Wrapped Asparagus, Jumbo Lump Crab,
Blue Cheese Mousse, Sauce Choron, Puttanesca Toast  

ST. SUPÉRY NAPA VALLEY “ESTATE” MOSCATO’16
 
COCONUT CREAM CHEESECAKE
Whipped Coconut Milk Brulee, Sweet Orange Coconut Flakes, White Chocolate-Macadamia Cookie Streusel