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Amy’s Army, Rare Whiskey Dinner, Jan 5

Amy’s Army, Rare Whiskey Dinner

January 5, 2018 at 6:30 p.m.

$350/person, seating is limited 

Whiskey Cocktail Reception and Hors D’oeuvres

Main Course:

Porterhouse Steak with a Twice Baked Potato Cake, charred Asparagus, Cracked Pepper Demi-Glace and Point Reyes Blue Cheese Cream

Whiskey Flight:

Canadian Club 150th Anniversary, 30 yr, Canada, Release Price $199 – Fragrant and Flavorful with
Butterscotch and Dark Fruit, Velvety smooth with tons of character, Whiskey Advocate 93
Booker’s Rye “Big Time Batch” 136 pf, 13 Yr, USA Release Price $299 – Fantastic stuff from Booker’s. Yep, I’m giving it a rare WOW rating. Unfortunately, Booker’s Rye is quite rare, if you happen to track down a taste, look to the heavens and thank Booker Noe for his foresight some thirteen years ago. Awarded World Whiskey of the year 2016.

Four Roses 2014 Small Batch Barrel Strength, 9-13 yr, USA Release price $129 – expressive sweet and spicy nose I could sniff all day and a flavor that’s a deep pocket of sweet and spiced oak that is tasty tasty tasty. World Whisky Gold Medal, Whiskey Advocate 93

Suntory Hibiki, 17 yr, Japan, Release Price $229 – impressive blend of malt and grain whiskies made
from Suntory’s three distilleries, slowly revealing a clear yet complex equilibrium. WWA Gold Medal
Midleton Barry Crockett Legacy, Ireland, Release Price $249 – The flavor of this extraordinary whiskey is exuberant and rich with undertones of honey, seasoned with cinnamon and vanilla. WWA Gold Medal, ISC Best in Class, Whiskey Advocate 92

Laphroaig Cask Strength, 25 Yr, Scotland, Release Price $499 – Perfect marriage of sherried, oaky
flavors from the Sherry casks and creamy smooth flavors from the bourbon casks. The casks were filled with newly distilled spirit from day one. IWSC Gold Medal

Dessert:

Banana Bread Pudding with House Made Bourbon Apple Ice Cream and Hard Root beer-Caramel Glaze

(All whiskies will be served in Glencairn Glasses)

Each guest will receive a commemorative etched bottle of Laphroaig 10 yr

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Frog’s Leap Special Wine Dinner – Thursday, Nov. 30

FROG’S LEAP SPECIAL WINE DINNER

Thursday, November 30, 2017
With Vintage Import’s Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$119 per person exclusive of Gratuity

FROG’S LEAP RUTHERFORD SAUVIGNON BLANC’16

LOBSTER TRIO
Petite Lobster and Golden Beet Salad with Frisee
Maine Lobster Cappuccino
Lobster Pate Crostini
Savory Lemon-Caper Saboyonne

FROG’S LEAP NAPA VALLEY CHARDONNAY’15

DIVER SCALLOP
Blue Cornmeal Crust, Exotic Rice Pudding & Grilled Corn Salad,
Avocado Mousse, Pineapple Pico

FROG’S LEAP RUTHERFORD MERLOT’14

BRAISED LAMB CHEEKS
Delicatta Squash-Quince Strudel, Baby Carrot Medley,
Chimichurri Au Jus Reduction, Fennel Tapenade

FROG’S LEAP RUTHERFORD “ESTATE” CABERNET SAUVIGNON’14

COULOTTE STEAK AND SHRIMP
Top Sirloin Steak, Buffalo coated Rock Shrimp, Red Quinoa Johnny Cake,
Braised Chard, Roquefort Hollandaise

FROG’S LEAP NAPA VALLEY ZINFANDEL’15

PUMPKIN BROWNIE
Peanut Butter Mousse, Pepita Brittle, Pumpking Beer Gastrique

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St. Supèry Estate Vineyards Special Wine Dinner – Thursday, Nov. 16

Please join us on Thursday, November 16 for our special Wine Dinner devoted to the outstanding selections of St. Supèry Estate Vineyards & Winery.  St. Supery’s wines are made with 100% Estate Fruit and are sustainably farmed in the renowned Rutherford growing region in Napa Valley.  You will find all of these high end selections pleasing but the star will certainly be the “93” Wine Spectator rated Elu.  Join us for what promises to be a spectacular Wine Dinner!

ST. SUPÈRY ESTATE VINEYARDS
SPECIAL WINE DINNER
Thursday, November 16, 2017
With Tod Umbach – Eastern States Manager, St. Supery
Cuisine by Executive Chef Simon DeJohn
$119 per person exclusive of Gratuity

ST. SUPÈRY NAPA VALLEY SAUVIGNON BLANC’16
CEVICHE TRIO
Tuna with Sesame Caviaroli
Smoked Trout with Horseradish & Caperberries
Strawberry-Kiwi glazed Lobster
Savory PIDY Cones, Tomato-Lemon Salad in Cucumber

ST. SUPÈRY NAPA VALLEY CHARDONNAY’16

OYSTER BIENVILLE SOUP
Creamy Sherry Broth, Shrimp & Wild Mushroom Grilled Cheese,
Bell Pepper Brunoise, Peppered Prosciutto, melted Leeks

ST. SUPÈRY RUTHERFORD MERLOT’13

STUFFED LAMB MEATBALLS
Veal & Cranberry Chevre stuffing, Autumn Squash Polenta, Pumpkin Ricotta Mousse,
Roast Pepper-Pepita Pesto, crisp Sage Leaves

ST. SUPÈRY NAPA VALLEY “ESTATE” CABERNET SAUVIGNON’14


ST. SUPÈRY NAPA VALLEY ELU’13

HANGER STEAK “MODIGA”
Pecorino-Herb breaded Hanger Steak, Multi Grain-Apple Risotto,
Radicchio-Chard Sauté, Cider braised Short Rib Demi-Glace

ST. SUPÈRY MOSCATO’16

SWEET POTATO CHEESE CAKE
Gingersnap Crust, Dulce DeLeche, Walnut-Honey Oat Clusters, toasted Marshmallows