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Rombauer Winery Wine Dinner, August 23

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“ROMBAUER VINEYARDS”

WINE DINNER MENU
Friday, August 23, 2019 – 6:30 PM

With Charlotte Devilliers – Mid Atlantic Sales Manager

Cuisine by Executive Chef Simon DeJohn

with Cuisine inspired by Irma Rombauer’s Joy of Cooking
$129 – excluding Tax & Gratuity

 

ROMBAUER VINEYARDS NAPA VALLEY SAUVIGNON BLANC’17

 

CHILLED AVOCADO & LOBSTER BISQUE

Grilled Corn, Polenta-Lobster Croutons, Tomatillo Pico de Gallo, Chili-Paprika Oil

 

ROMBAUER VINEYARDS CARNEROS CHARDONNAY’17

MERO (JAPANESE “BUTTER” BASS) 

Orange Ginger Glazed Mero, Coconut Curry, Forbidden Rice,

spicy Chinese Slaw, Honey Roasted Almonds

 

ROMBAUER VINEYARDS CARNEROS MERLOT’16

 

LAMB PASTITSIO

Braised Lamb Shanks, Trenne Pasta, Sauce Mornay, Veal Bolognese, Sumac Gremolata

 

ROMBAUER VINEYARDS NAPA VALLEY CABERNET SAUVIGNON’16

 

TENDERLOIN OF BEEF
Coffee Rubbed Tenderloin, Wild Mushroom Ragout, Scalloped Eggplant charred Romanesco,

Point Reyes Blue Cheese, Espresso Demi-Glace

 

ROMBAUER VINEYARDS CALIFORNIA ZINFANDEL

 

FRENCH TOAST SMORES
Graham Cracker Challah Bread, Caramelized Marshmallow, Chocolate Ganache,

Butterscotch Brownie Bites, Nut Crunch

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Shild Estates Wine Dinner, July 19

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“SCHILD ESTATE” 
WINE DINNER MENU
Friday, July 19, 2019 – 6:30 PM
With Vintage Import’s Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$99 – excluding Tax & Gratuity
SCHILD ESTATE BAROSSA VALLEY CHARDONNAY’16 
 
SEACUTERIE
Scallop Mortadella, Smoked Trout with Steelhead Roe, Pastrami Spiced Tuna, Mackerel Rilletes, Pickled Crab and Vegetable Salad
SCHILD ESTATE BAROSSA VALLEYMERLOT’16

SCHILD ESTATE BAROSSA VALLEYCABERNET SAUVIGNON’15

VENISON LOIN  
Sweet Potato-Chevre Croquette, Charred Brussels Sprouts,
Sage Beurre Noisette, Pomegranate-Blueberry Compote
SCHILD ESTATE BAROSSA VALLEY GRENACHE MOURVEDRE SHIRAZ’16
 
VEAL RAVIOLI
Veal Tenders, Homemade Ricotta, Pecorino, Tomato-Lobster Florentine, Summer Vegetable Julienne, Toasted Hazelnuts
SCHILD ESTATE BAROSSA VALLEY“ESTATE” SHIRAZ’16
SCHILD ESTATE BAROSSA“BEN SCHILD RESERVE” SHIRAZ’12
LAND & SEA
Petite Filet, Diver Scallop, Black Tiger Shrimp, Roasted Carrot Medley, Lemon Hollandaise, Basil-Avocado Mousse
SCHILD ESTATE BAROSSA VALLEYRIESLING’16
DESSERT TRIO  
Spiced Apple Churros, Lime Meringue Flan,
Banana Bread Tres Leches
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All Around Tuscany Wine Dinner, 6/13

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“ALL AROUND TUSCANY”
WINE DINNER MENU
Thursday, June 13, 2019 – 6:30 PM
With Bernardo Guicciardini, Winemaker
Cuisine by Executive Chef Simon DeJohn
$129 – excluding Tax & Gratuity
 
CASTELLO di POPPIANO IL CORTILE CHIANTI FIORENTINI’15
VENISON SALAD
Coffee rubbed Venison Loin, Radicchio & Belgian Endive Salad, Shredded Beet Root, Smoked Egg, Black Truffle-Espresso Vinaigrette

MASI di MANDORLAIA II MASSI MORELLINO di SCANSANO’16

CHORIZO STUFFED SALMON

Faroe Island stuffed Salmon, Albondigas (Mexican Meatball Soup),Cotija Cheese, Fingerling Sweet Potatoes, fresh Mint

CASTELLO di POPPIANO CHIANTI RISERVA FIORENTINI’14

BELVEDERE CAMPOLI CHIANTI CLASSICO’15

SOFT SHELL & SHORT RIB SANDWICH

Caramelized Onion Brioche, Bulgogi (Korean BBQ) style Short Ribs, Bearnaise topped Seasonal Soft Shell, Whipped Avocado Slaw, crisp Wonton threads

LAL HISTORIA SUPER TUSCAN’14

LAMB GNOCCHI

Braised Lamb Cheeks, Butternut Squash Gnocchi, San Marzano Demi-Glace, Brussels Sprout Petals, Red Onion-Pancetta Jam, Fire Roasted Poblanos, Bell Pepper Confetti
CASTELLO di POPPIANO ROSATO della COSTA’18
PRETZEL BREAD PUDDING
Salted Caramel covered Bananas, Brownie Battered Hummus, Candied Walnut Hot Fudge