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Barsotti Wine Selections Wine Dinner, Friday Sept. 27

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“BARSOTTI WINE SELECTIONS”

WINE DINNER MENU
Friday, September 27, 2019 – 6:30 PM

With Joseph and Ruth Barsotti

Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity

 

PRESTON DRY CREEK“ORGANIC” SAUVIGNON BLANC’18

 

POACHED HALIBUT SALAD

Watercress, Little Gem Lettuce, Strawberry-Kiwi Vinaigrette, Pickled Beet Root,

Sweet and Spicy Trail Mix, Citrus Supremes

 

OAK FARM VINEYARDS LODI “ESTATE” CHARDONNAY’17

SHELLFISH “SOUP AND SANWICH” 

Butternut Squash & Scallop Bisque, open faced “Lobster Roll”,

Smoked Paprika and Crab Remoulade, Lemon-Cucumber Relish

 

CHRIS JAMES CELLARS WILLAMETTE VALLEY PINOT NOIR’16

 

BACON WRAPPED LAMP LOLLIPOPS

Borracho Bean Puree, Fall Succotash, grilled Fennel Chimichurri, Pineapple Crème Fraiche

 

ZINDERELLA LODIZINFANDEL’16

 

WAGYU BEEF SKEWERS
Wagyu Tenderloin Tips, Balsamic-Herb marinated Mushrooms, Fried Green Tomatoes,

Currant-Tomato Jam, Sweet Potato Dauphinoise, Black Truffle Madeira Demi-Glace

 

ROMARIZ FINE RUBY PORTO

 

 CHOCOLATE BOTTOM PEANUT BUTTER POT DE CRÈME
Chocolate Crème, Peanut Butter Custard,

Chocolate Shortbread Cookie Crumbles, Maple Peanut Whipped Cream

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Truchard Vineyards Wine Dinner, Sept. 12

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TRUCHARD VINEYARDS
WINE DINNER MENU
Thursday, September 12, 2018 – 6:30 PM
With Anthony Truchard, General Manager, Truchard Vineyards
Cuisine by Executive Chef Simon DeJohn
$119 – excluding Tax & Gratuity

TRUCHARD CARNEROS, NAPA CHARDONNAY’17

DEVILED EGG TRIO
Crab & Avocado with Chili Mustard, Maple Smoked Salmon with Bacon Leek “Jam”, Toasted Sesame Bronzino with Duck Sauce

TRUCHARD CARNEROS, NAPA PINOT NOIR’16

CAJUN BBQ TUNA
Citrus Cucumber Salad, Red Lentil Hummus, Pineapple Agrodolce, Strawberry Raita

TRUCHARD CARNEROS, NAPA SYRAH’17

SHORT RIB & CORN RAVIOLI
Manchego, Boursin, Baby Squash, Queso Fresco, Poblano Pesto, Tomato Conserva

TRUCHARD CARNEROS, NAPA CABERNET SAUVIGNON’16

BEEF BRACIOLE
Filet of Beef, Spinach-Pinenut-Ricotta Stuffing, Pork & Pepper Guazzetto (Italian Stew),
Mixed Olive Tepanade, Truffled Pommes Frittes

TRUCHARD CARNEROS, NAPA ROUSSANE’18

POACHED PEAR
Apple-Cinnamon poached Bosc Pear, Triple Cream Camembert, Amerena Cherries, Nougatine

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Argyle Winery Wine Dinner, July 31

Argyle WInery

“ARGYLE WINERY”

WINE DINNER MENU
Wednesday, July 31, 2019 – 6:30 PM

With Shawn Burns, Regional Sales Manager – Distinguished Vineyards and Wine Partners

Cuisine by Executive Chef Simon DeJohn
$119 – excluding Tax & Gratuity

 

ARGYLE BRUT NV

 

SHELLFISH TOSTADAS

Masa Tortillas, Shrimp with Elote, Langostino with Tropical Fruit Salsa,

crisp Oyster with Chili Guacamole  

 

ARGYLE WILLAMETTE VALLEY“NUTHOUSE” RIESLING’14

 

ASIAN “SPAGHETTI & MEATBALLS” 

Protein Noodles with Thai Peanut Sauce, Soy Ginger glazed Salmon & Tuna “Meatballs”,

Baby Bok Choy, Toasted Sesame Vegetables, Tri Colored Wasabi Peas

 

ARGYLE WILLAMETTE CHARDONNAY’15

 

JURGIELWICZ FARMS DUCK BREAST
Riced Cauliflower Risotto with Apple & Champagne Cheddar, Candied Cucumber,

Stone Fruit Puree, Spicy Macadamia Nut Crumble

 

ARGYLE WILLAMETTE VALLEY PINOT NOIR “RESERVE”’16

ARGYLE KOLA-AMITY HILLS PINOT NOIR “NUTHOUSE”’16

ARGYLE DUNDEE HILLS PINOT NOIR “SPIRITHOUSE”’16

 

BEEF TARTIFLETTE

Braised Short Ribs, Pommes Macaire, Reblochon Cheese,

Cipollini Onions, Pancetta Lardoons, Haricot Verts

 

ARGYLE OREGON BRUT ROSE’14

 

DRUNKEN BERRIES
Chambord & Grand Marnier soaked Summer Berries,

Raspberry-Lemonade Smoothie, Wild Berry Shortbread Cookies