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Trione Wine Dinner, April 30

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Trione Wine Dinner
April 30, 6:30 p.m.
In 2005, When Trione Vineyards and Winery was looking for a Winemaker they hired Scot Covington, who had years of training under Bill Bonnetti and Merry Edwards.
We welcome Scot to The Carlton on Tuesday, April 30 for a very special Wine Dinner. Having a winemaker visit is always terrific, and these wines are going to leave a lasting impression.
Using only 3% of the grapes that Trione produces from its 650 acres of vines in Russian River, Alexander Valley and Sonoma Coast AVA’s, Scot’s small production wines are really something special!
Most of these wines have 90+ ratings, including the “93” rated Pinot Noir! Please join us for what promises to be a fantastic offering.
TRIONE WINE DINNER MENU 
Tuesday, April 30, 2019 – 6:30 PM 
With Scot Covington, Winemaker 
Cuisine by Executive Chef Simon DeJohn 
$119 – excluding Tax & Gratuity
TRIONE SONOMA “RIVER ROAD RANCH” SAUVIGNON BLANC’17
CALIFORNIA ROLL TRIO
Hiramasa (Yellowtail Amberjack), Saba (Mackeral) & Mero (Japanese Butter Bass)

TRIONE SONOMA “RIVER ROAD RANCH” CHARDONNAY’16

  GRILLED VEGETABLE NAPOLEAN
Spring Squash, Eggplant, Portobello, Riced Cauliflower Risotto Cake, Whipped Feta, Grilled Onion Chutney, Roast Pepper Coulis
TRIONE SONOMA “RIVER ROAD RANCH” PINOT NOIR’15
LAMB RAGOUT & RAVIOLI
Braised Lamb Cheeks, Beet & Wild Mushroom Ravioli,
Grilled Rapini, Fontina Cheese, Fines Herbs
TRIONE ALEXANDER VALLEY HENRY’S BLEND’14

TRIONE ALEXANDER VALLEY “BLOCK 21” CABERNET SAUVIGNON’13

WAYGU NEW YORK STRIP
5 oz Waygu Steak with Pommes Aligot, Prosciutto Wrapped Asparagus, Expresso Demi-Glace, Shaved Black Truffles
TRIONE SPARKLING BRUT’15
YUZU CHEESECAKE  
Grand Marnier-Biscuit Crust, Sparkling Rosé Sabayonne, Yuzu Marmalade, Caramelized Ginger
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Au Bon Climat Wine Dinner, March 15

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AU BON CLIMAT

WINE DINNER MENU
Friday, March 15, 2018 – 6:30 PM

With Lee Kuehn, Regional Sales Manager, Vintage Imports

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

 

AU BON CLIMAT PINOT GRIS/PINOT BLANC’17

 

CEVICHE TRIO

Faroe Island Salmon, Swordfish & Mero (Japanese Butter Fish),

Roasted Squash Medley, Mango-Cilantro Salsa, Chili Caviaroli

 

AU BON CLIMAT “SANTA BARBARA COUNTY” CHARDONNAY’17

AU BON CLIMAT CHARDONNAY “NUITS-BLANCHES AU BOUGE”’14

  LOBSTER CREPE
Spinach & Basil Crepe, Butter poached Lobster, Feta, Carrot Slaw,

Greek Yogurt Remoulade, Blood Orange Coulis, grilled Lemon

 


AU BON CLIMAT “SANTA BARBARA COUNTY” PINOT NOIR’17

 

MIXED SHELLFISH STEW
Bouillabaisse, Shrimp, Mussels, Clams, Saffron-Dill Rice,

Uni Butter Toast, Sauce Rouille   

 

AU BON CLIMAT PINOT NOIR “BIEN NACIDO”’15

AU BON CLIMAT PINOT NOIR “ISABELLE”’15

BRISKET BOWL

Red Wine BBQ Brisket, Borracho Beans, Chorizo, Pickled Scallions and Ramps,

braised Red Cabbage, 6 minute Egg, Paprika-Sriracha Crème   

ROGER GOULART ROSE BRUT CAVA’13

 

POT DE CRÈME
Butterscotch Custard, Banana & Blueberry Waffle Cones,

Strawberry & White Chocolate Crispearls  

 

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Engine House Wine Dinner, Feb. 22

Eng-Mav Wine Dinner (2)
Engine House Winery Wine Dinner
February 22, 7:00 p.m.
On February 22 we will feature the unique offerings of Engine House Winery from grapes around the world! We will begin dinner at 7pm.
Engine House 25 Wines began in 1992 when Duane Rieder began making wine with his friend and neighbor Nino Tolomeo. What started as a hobby grew into a passion over the next decade and, in 2009, Duane opened Engine House 25 Wines in a restored Firehouse in Lawrenceville.

Engine House 25 Wines grapes are sourced from California, Chile and South Africa and are aged for 18-24 months in a combination of American, French, and Hungarian oak barrels. From sorting and crushing the grapes to bottling and waxing, each bottle is hand crafted with pride.

ENGINE HOUSE
WINE DINNER MENU
Friday, February 22, 2019 – 6:30 PM
With Duane Rieder, Owner & Winemaker
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity
 
ENGINE HOUSE SUISUN VALLEY RIESLING’17
 
SHELLFISH SALAD
Shrimp, Lobster, Scallops, Crab, Mediterranean Salad, Avocado-Lemon Aioli,
Caramelized Yam Vinaigrette, Finger Lime Pulp
 
ENGINE HOUSE CHILE CARMENERE’16

BLANQUETTE DE VEAU
Veal Ragout, Wild Mushrooms, Heirloom Carrots,
Basil Infused Extra Virgin Olive Oil, Charred Tomato Crostini
 

ENGINE HOUSE SUISUN VALLEY CABERNET SAUVIGNON’15
 
LAMB LOIN
Herb Marinade, Black Bean-Corn Quinoa Cake, Cauliflower & Apple Puree, Strawberry Mint Glaze, Brussels Spouts Petals
 
ENGINE HOUSE SUISUN VALLEY BARBERA’15

SHORT RIB RISOTTO
Braised Short Ribs, Three Beet Risotto, Bell Pepper Mélange,
Asparagus Tips, Whipped Ricotta, Hollandaise Florentine

ENGINE HOUSE SUISUN VALLEY TEQUILA WINE’15
 
ASSORTED CHEESE
Chocolate & Cherry Camembert, Cranberry Chevre, Crisp Gouda, Caramelized Walnuts, Smoked Blackberries, Peanut Butter Trail Mix