The Carlton Restaurant

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Restaurant Week: August 11 through August 19

Restaurant Week Menu: 

Friday, August 11, 2017 through Saturday, August 19, 2017

RESTAURANT WEEK DINNER MENU
3 courses  $35.17 ($49.17 with wine pairings)
First Course (Choose One)

Soup Du Jour or Carlton House Salad

Entrees (Choose Two)
Jumbo Lump Crabcake, Dijon Mustard Cream
5oz Petite Filet, Herb Buerre Blanc
Lobster Ravioli with Roasted Pepper Marinara
Braised Short Ribs, Bourbin Demi, Bleu Cheese
4oz Grilled Salmon, Citrus Vinaigrette, Balsamic
Berkshire Pork Chop, Pork Belly Bordelaise
Blackened Grouper, Red Onion Remoulade
Grilled Chicken Breast, Wild Mushroom Marsala

7oz Prime Rib, (Available Saturday Only)

Sides (Choose Two)
Herbed Rice Pilaf, Summer Vegetable Medley, Parmesan Whipped Potatoes, Balsamic Glazed Asparagus, Sea Salted Potato Wedges, Brie Creamed Spinach, Multi Grain Pilaf, Carrot-French Bean Saute, Honey Chipotle Sweet Potato Fries, Succotash

 

Third Course (Choose One)
White Chocolate Crème Brûlée
Raisin Bread Pudding with Whiskey Caramel
Tollhouse Cookie Sundae
Cappuccino Torte
Banana Cream Pie


RESTAURANT WEEK LUNCH MENU

3 courses  $20.17 ($34.17 with wine pairings)

First Course (Choose One)
SHISITO PEPPERS
Charred Japanese Peppers with Crisp Wontons and Tomato-Chorizo Cream
ROCK SHRIMP
Pan seared and served over Napa Slaw with Thai Peanut Glaze,
Lemon-Ginger Vinaigrette, Green Onion and Carrots

TOMATO MOZZARELLA SKEWERS
Skewered Ciliegini Mozzarella Balls and Heirloom Tomatoes served over Hydroponic Greens with Pear Vinaigrette, Chocolate Balsamic and Sea Salt

Entrees (Choose Two)
GROUPER
Herb crusted oven roasted Grouper served over Wild Mushroom Risotto
with Summer Vegetable Medley and Roast Pepper Pesto

STEAK  & EGGS
7 ounce New York Strip Steak, Sunny Side up Egg, Point Reyes Bleu Cheese,
Chimichurri Vinaigrette, Pico de Gallo and crisp Gaufrette Potatoes

GENERAL TSO’S CHICKEN
Sweet & Spicy Asian glazed seared Chicken over Fried Rice with grilled Bok Choy,
Boar Sausage and chopped Scallions

Third Course (Choose One)
Housemade Daily Cheesecake
Cappuccino Torte
Banana Cream Pie


Wine Options, Red (Lunch and Dinner) 

Concannon Cabernet Sauvignon’14

Indomita Maipo Cabernet Sauvignon’15

Raymond Field Blend Red’14

Pierano “Illusions” Zinfandel Blend’15

Mark West Pinot Noir’15

M. Chapotier Grenache Blend’09

Wine Options, White (Lunch and Dinner) 

Craftwork Chardonnay’14

Parducci Chardonnay’12

The Crossings Sauvinon Blanc’15

 Rodney Strong Sauvignon Blanc’15

Chateau Ste. Michelle Riesling’15

Pittsburgh Winery White Blend’15

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Trione Vineyards & Winery Special Wine Dinner, August 25

Please join us on Friday, August 25 for a special Wine Dinner introducing the wines from Trione Vineyards & Winery. The Trione family has farmed in Sonoma County for three generations. In 2005 they established Trione Winery, designed specifically for crafting small lots of wine from their estate grapes grown in the Alexander Valley, Russian River Valley and Sonoma Coast appellations. You have probably not heard of this winery as they have never been widely distributed in Pennsylvania, but they are high end wines that are sure to please! Fortunately, if you like the wines you can purchase some from us to take home! Come join us for a great start to an August weekend!

TRIONE VINEYARDS & WINERY
SPECIAL WINE DINNER
Friday, August 25, 2017 – 6:30PM
With Reid Harper, Eastern Sales Manager, Trione Vineyards & Winery
Cuisine by Executive Chef Simon DeJohn
$119 per person exclusive of Gratuity

TRIONE VINEYARDS & WINERY RUSSIAN RIVER VALLEY
“RIVER ROAD RANCH” SAUVIGNON BLANC’15
CHILEAN SEA BASS
Napa-Red Cabbage Slaw, Strawberry Vinaigrette, Avocado,
Fingerling Pulp, Tropical Fruit Salsa, Raspberry Balsamic

TRIONE VINEYARDS & WINERY RUSSIAN RIVER VALLEY
“RIVER ROAD RANCH” PINOT NOIR’13
CARPACCIO OF VENISON SALAD
Job’s Tears, Arugula, Mixed Fruit, Cranberry Apple Vinaigrette, Pecan crusted Chevre

TRIONE VINEYARDS & WINERY SONOMA COAST
“FLATRIDGE RANCH” ZINFANDEL’13
TRIONE VINEYARDS & WINERY ALEXANDER VALLEY

RACK OF LAMB
Redskin Potatoes Anna, Three Way Tomatoes Chutney,
Port glazed Chanterelles & Brussels Sprouts, Pork Belly-Caramel Vinegar

TRIONE VINEYARDS & WINERY ALEXANDER VALLEY
CABERNET SAUVIGNON “BLOCK 21”’12
“GEYSERVILLE RANCH HENRY’S BLEND” ’12

FILET, SHRIMP & SCALLOPS
Petite Filet, Chili Coffee seared Scallop, Cajun Shrimp,
Asparagus-Blue Cheese Souffle, Sweet Potato Gaufrette, Roast Pepper Beurre Blanc, Basil Demi-Glace

TRIONE VINEYARDS & WINERY RUSSIAN RIVER VALLEY
“RIVER ROAD RANCH” SPARKLING BRUT’14

WHITE CHOCOLATE CHAMPAGNE FONDUE
Assorted Berries, Kiwi, Lemon Almond Biscotti, Banana Bread Pudding

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Join us for the Hahn Family Wines Special Wine Dinner – July 13

When Nick and Gabby Hahn purchased property in Santa Lucia Highlands the land had been the range of cattle, sheep and horses. In 1980, they produced their first wine and later led the charge to establish the Santa Lucia Highlands as an American Vinta Cultural Area. Today they own and sustainably farm 650 acres of estate vineyards and produce great wine under the Hahn, Smith & Hook and Lucienne Vineyards.

Please join us on Thursday, July 13 to enjoy wines from all their vineyards, including four reds that are rated better than 90 points! The 92 point SLH Pinot Noir landed on Wine Spectator’s top 100 and will be sampled beside the 92 rated Lucienne Pinot Noir!

HAHN FAMILY WINES
SPECIAL WINE DINNER
Thursday, July 13, 2017 – 6:30PM
With Aimee Follis, East Coast Manager for Hahn
Cuisine by Executive Chef Simon DeJohn
$99 per person exclusive of Gratuity

HAHN MONTEREY CHARDONNAY’15
 
CRAB & UDON NOODLE SOUP
Citrus Broth, Crab Wonton, Sweet & Sour Apples,
Blood Orange, Baby Bok Choy, Hard Cooked Egg 
 
HAHN SANTA LUCIA HIGHLANDS SLH PINOT NOIR’14
LUCIENNE SMITH SANTA LUCIA HIGHLANDS PINOT NOIR’13
 
WILD BOAR TENDERLOIN
Grilled Fennel & Arugula Salad, Pickled Eggplant, Gruyere Crisp,
Lemon-Tarragon Vinaigrette, Sauce Bordelaise
 
SMITH & HOOK CENTRAL COAST RED BLEND’13
 
PHEASANT BREAST “BLT”
Pheasant Breast, Duck Bacon, Fried Green Tomatoes,
Hydroponic Greens, Herbed Foccacia, Rosemary Mustard, Plum BBQ Glaze 
 
SMITH & HOOK CENTRAL COAST CABERNET SAUVIGNON’15
 
SPINALIS (PRIME RIB CAP)
Ancho-Chili Rub, Wild Mushroom Wellingtons, Petite Vegetables,
Peppercorn-Cognac Demi-Glace, Ciopollini-Pimento Marmalade
  
HAHN MONTEREY PINOT GRIS’14
 
STRAWBERRY-LEMONADE PANNA COTTA
Berry Chutney Trio, Grilled Starfruit, Kiwi Crema