Holidays and wine go hand in hand! Our new “Wine Library” is a wall of red wine that showcases every varietal, price and vintage. We invite our guests to inspect and touch everything before making a selection, and even take the bottle back to their table. We offer a premium list of wines that you will love. Come join us this holiday season and savor your choice of wine as you dine on our award winning cuisine! For more on The Carlton Restaurant wine and dine experience, click here!

Still stumped on what to buy a few family members this holiday season? The Carlton Restaurant Gift Cards act as perfect gifts and stocking stuffers. Also, you can now earn Fuelperks for every gift card you purchase! 

You can also create your own personalized gift card by clicking here!

Please join us Wednesday, January 11 as we welcome Carol Shelton to The Carlton to sample some extraordinary Zinfandels!  Carol Shelton studied enology at UC Davis and spent years honing her craft at large wineries in California.  In 2000, her and her husband launched their own brand, The Carol Shelton Winery, and chose to focus almost exclusively on Zinfandel.  She’s won countless medals for her wines and has been honored as Winemaker of the Year numerous times. Carol is represented in this region by Barsotti Wines and we’re so happy that Joe could convince her to make the trip to Pittsburgh! This January event will be the perfect antidote for the wintry, post holiday blues! Our dinner begins at 6:30 PM with culinary offerings by Chef Mark Swomley.

Carol Shelton Wine Dinner
Wednesday, January 11, 2012 – 6:30 PM
$99 per person excluding Tax & Gratuity

CAROL SHELTON PASO ROBLES COQUILLE BLANC’09
JUMBO LUMP CRAB SALAD
Served over fresh Arugula with toasted Macadamia,
Triple Berry Vinaigrette, White Grapes, Parmesan, Citrus Drizzle

CAROL SHELTON CUCAMONGA VALLEY “MONGA” OLD VINE ZINFANDEL’08 

WILD MUSHROOM SAUTE
With Savory Bread Pudding, Capers, Olives, Port Reduction, Basil Oil

 CAROL SHELTON MENDOCINO “WILD THING” OLD VINE ZINFANDEL’08 

BRAISED SHORT RIB STRUDEL
With Ricotta, Butternut Squash, grilled Vegetables, Pecans, Pinot Noir Reduction

CAROL SHELTON SONOMA ROCKPILE ZINFANDEL “ROCKY RESERVE”’07

TENDERLOIN OF BEEF
Served with Fingerling-Vegetable Hash, Saga Blue Cheese Cream,

shaved Truffle and Cabernet Demi-Glace

CAROL SHELTON RUSSIAN RIVER VALLEY “KARMA” OLD VINE ZINFANDEL’07

CHOCOLATE CRÈME BRULEE
With Sundried Cherries

Food in History author Reay Tannahill tells us that for hundereds of years, the human race had eaten its food raw, but at some point between the first DELIBERATE use of fire – in Africa: 1,400,000 BC or in Asia: 500,000 BC – and the appearance of the Neanderthals on the prehistoric scene, C O O K I N G  W A S   D I S C O V E R E D .’ He goes on to say that “Improved health must certainly have been one result of the discovery of cooking, and it has even been argued, by the late Carleton Coon, that cooking was the decisive factor in leading man from a primarily animal existence into one that was more fully human’.”

How interesting! And we’d love to cook for you here at The Carlton Restaurant. Our veteran chef and staff offer a menu that changes daily, so you can always depend on the freshest of fresh ingredients for your dining pleasure!