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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 
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Restaurant Week Menu

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Join us during Restaurant Week for special Surf & Turf selections at a reduced price.
THE CARLTON
RESTAURANT WEEK
DINNER MENU

AUGUST 13-18, 2018
3 courses for $35.18,
with 2 wine pairings for $49.18 
1st Course Soup or Salad – Select 1
Soup du Jour
Carlton House Salad

2nd Course Entrée – Select 1 Surf and 1 Turf 
Surf Options:
Hake with Lemon-Caper Beurre Blanc
Grouper with Lobster Remoulade
Grilled Salmon with charred Tomato Pesto
Shrimp & Swordfish skewer Chili-Pineapple
Catch of the Day

Turf Options:
Petite Tenderloin, Herb Beurre Blanc
Lamb Cheeks with Chimichurri Pan Jus
6oz New York Strip, Pancetta-Gorgonzola
Pork Cutlet with Onion Gravy & Apples
Mushroom Stuffed Chicken Parmesan
7oz Prime Rib (Available August 18th Only)

Side Dishes – Select 2
Multi Grain Pilaf – Summer Vegetable Medley – Whipped Potatoes Du Jour – Brie Creamed Spinach – grilled Asparagus – Sweet Potato Tots – Mushroom Risotto – Mediterranean Vegetables with Feta

3rd Course Dessert – Select 1
White Chocolate Crème Brulee – Raisin Bread Pudding with Whiskey Caramel Sauce – Tollhouse Cookie Sundae – Cappuccino Torte – Banana Cream Pie

Wine Options
Cambridge Cellars Chardonnay’15 – Secret Cellars Cabernet Sauvignon’15 – Franciscan Chardonnay’15 – Cosentino Cabernet Sauvignon’16 – The Stump Jump Sauvignon Blanc’16 – Estancia Merlot’16 – Rodney Strong Sauvignon Blanc’15 – Peachy Canyon Zinfandel’14 – Chateau Ste. Michelle Riesling’16 – Mark West Pinot Noir’15 – Cline Farmhouse White Blend’17 – Oveja Negra Cab Franc-Carmenere’15
THE CARLTON
RESTAURANT WEEK
LUNCH MENU

AUGUST 1317, 2018
3 courses for $20.18,
with 2 wine pairings for $34.18 

1st Course – Select 1
Crab Rangoon
with Sweet & Sour Plum Glaze and toasted Macadamia Nuts

Gulf Shrimp Diablo
with Southwest Chipotle, Lime Crème, Mango Salsa and Micro Herbs

Tomato Mozzarella Skewers
with Baby Heirloom Tomatoes, Hydroponic Greens, Sea Salt, Basil infused Olive Oil and Apple Balsamic

2nd Course – Select 1
Grouper
Herb crusted oven roasted and served over Multi Grain Pilaf with Mediterranean Vegetables, Feta Cheese and Lobster Remoulade

New York Strip Steak
Pancetta-Gorgonzola crusted 6 ounce New York Strip Steak with Whipped Potatoes, Summer Vegetables and Bourbon Demi-Glace

Wild Mushroom Stuffed Chicken
with Brie creamed Spinach, Tomato-Basil Marinara and Sweet Potato Tots

3rd Course Dessert – Select 1
Cappuccino Torte – Banana Cream Pie – House Made Daily Cheese Cake

Wine Options
Cambridge Cellars Chardonnay’15 – Secret Cellars Cabernet Sauvignon’15 – Franciscan Chardonnay’15 – Cosentino Cabernet Sauvignon’16 – The Stump Jump Sauvignon Blanc’16 – Estancia Merlot’16 – Rodney Strong Sauvignon Blanc’15 – Peachy Canyon Zinfandel’14 – Chateau Ste. Michelle Riesling’16 – Mark West Pinot Noir’15 – Cline Farmhouse White Blend’17 – Oveja Negra Cab Franc-Carmenere’15

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Charles Smith Wine Dinner, August 3

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Charles Smith has twice been named “Winemaker of the Year!”  Please join on on Friday, August 3 when we drink his outstanding Washington State wines! Charles Smith’s wines are known for their playful iconic labels and wonderful flavors. Come and enjoy a terrific dinner, and  I guarantee you will want to take some of these delicious wines home!

 

CHARLES SMITH
WINE DINNER MENU
Friday, AUGUST 3, 2018 – 6:30 PM
With Southern Wine & Spirits’ Joshua Bader
Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity
 
CHARLES SMITH “KUNG FU GIRL” RIESLING’16
 
FRENCH KISS OYSTERS
Bloody Mary Shrimp Ceviche, Cucumber-Lemon Salad, Mojito Mignonette
 
CHARLES SMITH “EVE” CHARDONNAY’17

  AHI TUNA
Strawberry BBQ Glaze, Island Gazpacho, Three Bean Hummus, Avocado Salsa, Lime Crema Acida
 
CHARLES SMITH “VELVET DEVIL” MERLOT’16

MEATBALL TRIO
Lamb with Salsa Verde & Moroccan Spiced Yogurt
Chicken with Apple Veloute & Local Honey Ricotta

Duck with Sesame Teriyaki & Peanut Glaze  

 
CHARLES SMITH “BOOM BOOM” SYRAH’17 

LOBSTER STUFFED TENDERLOIN
Lobster Bisque, Cognac Demi-Glace, charred Corn Relish, “Twice Baked” Cremini  
 
CHARLES SMITH “BAND OF ROSES” ROSE’17
 
BANANAS FOSTER CAKE
Rum-Buttercream Frosting, Dulce de Leche, 

Pecan Crusted Bananas, Salted Caramel Meringues