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Goldschmidt Special Wine Dinner, Feb. 17

Goldschmidt Special Wine Dinner  
6:30 PM, $99/person
Winemaker Nick Goldschmidt arrived in California in 1990 and found another continent to make fine wines!  A native of New Zealand who was trained in Australia, Nick has wineries in Argentina, Chile, New Zealand and California!  He is known for producing great wines at affordable price points! We will be tasting one wine from New Zealand and then exploring his Alexander Valley Selections including the “91” rated Crazy Creek Cabernet next to the more expensive “91” rated Cabernet from Charming Creek. Wines will be paired with culinary delights including mojito marinated Maine Lobster Phyllo, Arctic Char, and Beef Tournedos.
GOLDSCHMIDT
SPECIAL WINE DINNER
Friday, February 17, 2017 – 6:30PM
With Goldschmidt’s Brand Manager Randy Wooldridge
Cuisine by Executive Chef Simon DeJohn
$99 per person excluding tax & gratuity
 
NICK GOLDSCHMIDT “BOULDER BANK” MARLBOROUGH 
SAUVIGNON BLANC’14
 
LOBSTER PHYLLO
Mojito marinated Maine Lobster, Lemon Broth Soup, Cous Cous Trio, Chantenay Carrots, Baby Kale, Cara Cara Orange Glaze
  
CHELSEA GOLDSCHMIDT ALEXANDER VALLEY MERLOT’14
 
ARTIC CHAR
Spinach-Proscuitto Stuffing, Point Reyes Bleu Cheese, grilled Romaine Salad, Poached Pear Balsamic, Fines Herbs Pistou
 
NICK GOLDSCHMIDT ALEXANDER VALLEY“CRAZY CREEK” FIDELITY’14
 
SHISITO PEPPERS RELLENOS
Saffron-Chorizo, Cotija Cheese, creamy Sweet Potato Orzo, 
spicy Thai Rock Shrimp, Sofrito Sauce, Golden Panko
 
KATHERINE GOLDSCHMIDT ALEXANDER VALLEY
“CRAZY CREEK” CABERNET SAUVIGNON’14
 
HILLARY GOLDSCHMIDT OAKVILLE-NAPA VALLEY
“CHARMING CREEK” CABERNET SAUVIGNON’14
 
BEEF TOURNEDOS
Pittsburgh Medium Rare Filet, Bone Marrow-Cannelini Bean Puree, Pork Belly BLT on “Everything” Brioche, Apple Demi-Glace, Pablano Batonnet
                                                                      
QUINTA do NOVAL “LATE BOTTLED” PORT’08
BROWNIE NAPOLEON
Dark Chocolate-Strawberry & Blonde Brownie, Chocolate Crème Patissiere, Caramel Coffee Syrup, Chocolate-Cayenne Coated Hazelnuts
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Pittsburgh Restaurant Week – January 6-14

Restaurant Week is a fantastic time to dine and experience incredible meals at a great value all across the city. We hope to see you for one of our special food and wine pairings!


PITTSBURGH RESTAURANT WEEK

DINNER MENU
Friday, January 6, 2017 thru Saturday, January 14, 2017
3 courses for $35.17/with Wine Pairings – $49.17

FIRST COURSE
DEMARIE BARBARA D’ALBA’11 
 
SHELLFISH CIOPPINO
Jumbo Lump Crab, Bay Scallops, Lobster, Baby Shrimp, Vegetables, Spicy Tomato Broth
 
BOGLE CALIFORNIA “ESSENTIAL” RED BLEND’14
 
BEEF SHORT RIBS
Herbed Rice Pilaf, Bourbon Demi-Glace, Point Reyes Blue Cheese

CLOUDFALL MONTEREY SAUVIGNOIN BLANC’15  

ALMOND CHICKEN SALAD
Chicken Strips, Golden Figs, Heirloom Cherry Tomatoes, Honey Clusters,
Blueberry Stilton, Poached Pear Vinaigrette
 
SECOND COURSE
CAYMUS CALIFORNIA CONUNDRUM WHITE BLEND’14

BRONZINO
Braised Sweet & Sour Red Cabbage, Wild Mushroom-Leek Broth,
Sweet Ginger Glaze, Wasabi Sesame Seeds
 
MACMURRAY RANCH RUSSIAN RIVER PINOT NOIR’14

BERKSHIRE PORK CHOP
Fennel-Apple Sausage Hash, Bloody Mary BBQ Glaze, Corn Salsa

PETER LEHMAN BAROSSA “CLANCY’S” SHIRAZ RED’14

LAMB & BEEF POT PIE
Slowly Braised Lamb & Beef, crisp Pastry Cup, Maple Carrots,
French Beans, Tomato Basil Bisque
 
THIRD COURSE
CAPPUCCINO TORTE
RASPBERRY SWIRL CHEESECAKE
BANANA BREAD PUDDING

with French Vanilla & Whiskey-Caramel Glaze


LUNCH MENU

Monday, January 9, 2017 thru Friday, January 13, 2017
3 courses for $20.17/with Wine Pairings – $34.17

FIRST COURSE
DONA PAULA MENDOZA “LOS CARDOS” MALBEC’15

CRAB & TOMATO BISQUE

RYDER ESTATE CENTRAL COAST PINOT NOIR’14

SHISHITO PEPPERS
Chorizo-Tomato-Corn Cream, Crisp Wontons

RODNEY STRONG SONOMA “CHARLOTTE’S HOME” SAUVIGNOIN BLANC’13

MEDITERRANEAN SALAD
Spinach, Radicchio, Artichokes, Mixed Olives, Roast Peppers, Feta, Pine Nuts, Apple Cider Vinaigrette

SECOND COURSE
TOM GORE CALIFORNIA CHARDONNAY’14

 GROUPER
Herbed Rice Pilaf, Winter Vegetable Medley, Red Onion Remoulade, Bell Pepper Confetti

CHARLES SMITH COLUMBIA VALLEY “KUNG FU GIRL” REISLING’15 

SANTA FE CHICKEN SALAD
Grilled Chicken, Power Greens, Heirloom Tomatoes, Manchego Cheese, Crisp Pablano Rings, Santa Fe Ranch         

COLLIER CREEK LODI ‘BIG ROOSTER” CABERNET SAUVIGNON’15 

PRIME RIB CAP
Smoked Cheddar Risotto, Apple-Balsamic glazed Asparagus, Charred Tomato Chutney, Pesto Beurre Blanc

THIRD COURSE
CAPPUCCINO TORTE
TOLL HOUSE COOKIE SUNDAE
WHISKEY BREAD PUDDING

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New Year’s Eve Reservations

New Year's Eve

Ring in the New Year at the Carlton!
We have seatings available at 4:00 p.m. and after 8:00 p.m.
Call us today at 412.391.4099 to reserve your table.