The Carlton Restaurant

Tag: pittsburgh restaurant week pittsburgh restaurant week

Pittsburgh Restaurant Week Specials

Posted on

Restaurant Week SpecialsPlease join us and 70+ other restaurants in the Pittsburgh Region as we celebrate the winter edition of Pittsburgh Restaurant Week from January 13-18! Great deals all over the region for the entire week! A delicious opportunity to enjoy some of Pittsburgh’s best restaurants at bargain prices!

Check out this clip from KDKA-TV’s Pittsburgh Today Live to learn more about what Pittsburgh Restaurant Week has to offer. Come to The Carlton and enjoy a wonderful three course offering from Executive Chef Simon De John for only $35.14 per person or $49.14 with premium wine paired to your selections. Click here to view the menu.

Restaurant Week has been a most special event in New York, Chicago, Philadelphia and our nation’s capital, where it is not uncommon to dine out somewhere different every night! Pittsburgh is starting to catch up with each restaurant week turning out more and more guests!

2014 Winter Restaurant Week Menu

Posted on

THE CARLTON
RESTAURANT WEEK MENU

Culinary offerings by Executive Chef Simon DeJohn
January 13 – 18, 2014 – $35.14 per person/$49.14 with Wine Selections
Prices exclude Tax & Gratuity

CHOOSE ONE FROM EACH CATEGORY

STARTERS

RADICCHIO & KALE SALAD
With Roasted Beets, shaved Brussels Sprouts,
sweet Breakfast Radish and Apple Cider Vinaigrette
Pietra Santa Pinot Grigio’10

CRAB & ARUGULA SALAD
Crab & Arugula in a crisp Parmesan Cup with sun-dried
Tomato Vinaigrette, Roasted Peppers and toasted Pine Nuts
Concha Y Toro “Casillero Del Diablo” Viognier’12

DUCK CONFIT RAVIOLI
Tender homemade Ravioli with Duck Confit, Chevre,
Candied Walnuts, Spinach and sun-dried Cherry-Marsala Cream
Folie A Deux Pinot Noir’12

MAIN COURSE

GROUPER
Oven roasted with Cajun seasoning and served with a Leek Potato Cake,
grilled Pepper Rings, Red Onion Remoulade and Micro Herbs
Ferrari-Carano Fume (Sauvignon) Blanc’12

PORK ROULADE
Tender Roast Pork Loin rolled with Wild Mushroom-Brioche stuffing and
served with Apple-Poblano Chutney, Winter Squash and Maple-Pecan Butter
Chateau Ste. Michelle Reisling’11

CHILEAN SEA BASS BITES
Tender Sea Bass pieces pan seared and served over creamy Tuxedo Orzo
with Parmesan crusted Heirloom Tomatoes and Honey Dijon Glaze
Talbott “Kali Hart” Chardonnay’11

DESSERT

WHISKEY BREAD PUDDING with Vanilla Ice Cream and Golden Raisin Compote
WILD BERRY CRÈME BRULEE with Whipped Cream and fresh Mint
CAPPUCCINO TORTE with White Chocolate Ganache

Restaurant Week Menu – August 12-17

Posted on

THE CARLTON RESTAURANT WEEK MENU
August 12 – 17, 2013 – $35 per person
$49 with Wine Selections

STARTERS

SMOKED SALMON
House Smoked Salmon on a Sea Salted Cucumber,
Horseradish Crème Fraiche, Whipped Sundried Tomato-Caper Relish
Sonoma Coast Vineyards Sauvignon Blanc’10

KOBE BEEF CHEEK RAVIOLI
Kobe Beef Cheeks, Italian Herbs, Four Cheeses, Homemade Pasta,
Summer Vegetables, Cabernet Demi-Glace
Raymond “Field Blend – Lot 7″’11

SHRIMP SALAD
Baby Shrimp, Mixed Greens, Mango, Bell Pepper Confetti,
Cajun Roasted Pecans, Apricot Vinaigrette
Ferrari-Carano Fume Blanc’12

MAIN COURSE

GROUPER
Oven Roasted with a Panko Crust, Pesto Whipped Potatoes,
Vegetable Medley, Roast Pepper Cream
Chamisal “Stainless” Chardonnay’10

SHELLFISH PASTA
Sunray Venus Clams, Prince Edward Mussels, Gramigna Noodles,
Tomatoes, Spinach, White Clam Sauce, Parmesan Areggiano, fresh Herbs,
J. Lohr “Riverstone” Chardonnay’11

PETITE FILET & SHRIMP
5oz. Filet, Cajun seared Shrimp, Tomato Basil Risotto,
Carrot-French Bean Sauté, Lemon-Herb Beurre Blanc,
Conch Y Toro “Marques de Casa” Cabernet Sauvignon’09

DESSERT

CAPPUCCINO TORTE

STRAWBERRY CRÈME BRULEE

FRENCH VANILLA ICE CREAM WITH FRESH BERRIES