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Neyers Wine Dinner, Feb. 1

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NEYERS
WINE DINNER MENU
Friday, February 1, 2019 – 6:30 PM
With Jeanna Rizzo, District Sales Manager
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity

NEYERS “CARNEROS DISTRICT” CHARDONNAY’15

SALADE DE HOMARD
Lobster Salad, creamy Avocado, Mango & Kiwi Salsa,
Lemon Pepper Frisee, Finger Lime Pulp, crispy Ginger spiced Noodles

NEYERS SONOMA COUNTY CHARDONNAY “304”’16

COQUILLES ST. JACQUES
Baked Scallops on the Half Shell, minced Mushrooms, Gruyere,
Tarragon tossed Bread Crumbs, Sauce Choron

NEYERS NAPA “LEFT BANK RED”’16

DUCK BREAST
Citrus-Coriander seared Duck, Chevre-Sundried Tomato Twice Baked Potato,
Caramelized Carrot Medley, Blackberry Fig Jam, Cajun roasted Pistachios

NEYERS NAPA “NEYERS RANCH” CABERNET SAUVIGNON’14
NEYERS NAPA “NEYERS RANCH” CABERNET SAUVIGNON’15

LAMB RAVIOLI
Squid Ink & Red Pepper Ravioli with braised Lamb, Italian Herbs & Cheeses, Green Chili & Cilantro “Marinara”, creamy Veal Florentine, Eggplant Julienne

NEYERS “BORDEN RANCH” VISTA LUNA ZINFANDEL’16

CHOCOLATE PROFITEROLES
Salted Caramel, Mixed Berry, White Chocolate & Mint Ganache

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Fess Parker Wine Dinner – Nov. 29

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 Fess Parker Dinner Dinner
Thursday, Nov. 29
When Fess Parker (TV’s Daniel Boone and Davy Crockett) purchased a 714 acres ranch in 1988, his dream was to open a small family business that he could pass down to his offspring. Today his son Eli and daughter Ashley remain stewards of that business and are producing some fantastic  wine!
Please join us on Thursday, November 29, when we sample their wares including the “95” rated Big Easy, a “93” rated Pinot Noir paired with a “90” rated Pinot, and a “91” rated Syrah!
This will be the final installment of our 2018 Wine Dinner Series and it is one you do not want to miss!
FESS PARKER
WINE DINNER MENU
Thursday, November 29, 2018 – 6:30 PM
With Chris Draves, East Coast Manager for Fess Parker
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity
 
FESS PARKER SANTA BARBARA COUNTY CHARDONNAY’16
 
CHILEAN SEA BASS
Pineapple-Panko Crust, Lemon Cous Cous Risotto, Sweet Potato-Avocado Mousse,  Bell Pepper Melange, Honey-Orange Glaze, Chilli Balsamic Reduction
 
FESS PARKER STA. RITA HILLS PINOT NOIR’15
FESS PARKER “ASHLEY’S” STA. RITA HILLS PINOT NOIR’15

“INSIDE OUT” SHEPHERDS PIE
Crisp Puff Pastry, Braised Lamb Cheeks, Colcannon Potatoes, Baby Root Vegetables, English Peas, Sauce Lyonnaise
 

FESS PARKER SANTA BARBARA COUNTY SYRAH’14
 
WILD GAME TRIO
Duck Sausage & Duck Confit Grilled Cheese, Elk & Pheasant Stew, Sundried Tomatoes, Smoked Gouda & Gruyere Cheeses, Cherry Pomegranate Crème, Pepita-Walnut Clusters
 
FESS PARKER SANTA BARBARA COUNTY “THE BIG EASY”’16

STEAK BAVETTE
Herb Marinade, New Orleans style Red Beans & Rice, Lobster Etouffe, Cornmeal dusted Okra, Steak Frites

FESS PARKER “LATE HARVEST” SEMILLON BLANC’09
 
BAKED PEARS
D’Anjou Pears, Cinnamon-Pumpkin & White Grape Muffin,
Whipped Brie Frosting, Oatmeal Raisin Crisp

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Eberle Wine Dinner Menu

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Please join us on Tuesday, October 23, when Gary Eberle makes his annual visit to The Carlton to show off his fantastic wines from Paso Robles.
Gary is a native of Western Pennsylvania who played football at Penn State before becoming an acclaimed winemaker!  We always look forward to his visits and we will have plenty of wine to purchase for your home consumption!
EBERLE
WINE DINNER MENU
TUESDAY, OCTOBER 23, 2018 – 6:30 PM
With Gary Eberle
Cuisine by Executive Chef Simon DeJohn
$109 – excluding Tax & Gratuity
EBERLE  

PASO ROBLES CHARDONNAY’16
 
CRAB & BEET SALAD
Watercress, Butternut Squash Bites, Dried Figs & Dates, Pineapple Tomatillos, Beet Vinaigrette, Sweet & Spicy Trail Mix

 
EBERLE PASO ROBLES ZINFANDEL’16
 
BOAR & VENISON MEATBALLS
Lamb & Caramelized Leek Bruschetta, Roast Pepper-Veal Glaze, Patty Pan Squash  


 
EBERLE PASO ROBLES SYRAH’15
  

TUNA “TACO”
Ahi Tuna Tartare, Wonton “Taco” Shell, Papaya Slaw, Pickled Vegetables, Rock Shrimp Guacamole, Citrus Crème   
 
EBERLE PASO ROBLES ESTATE CABERNET SAUVIGNION’15 
CIDER BRAISED SHORT RIBS
Hasselback Potatoes, Whipped Pumpkin & Brie stuffed Creminis, Toy Box Tomato Chutney, Apple Cider Demi-Glace, Almond Syrup  
 
 

EBERLE ESTATE PASO ROBLES MUSCAT CANELLI’17
BERRY PARFAIT
Blueberry Custard, Greek Yogurt Mousse, Strawberry Pudding, 
Honey Oat & Peanut Granola, Blueberry Jam