The Carlton Restaurant

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DeLoach Wine Dinner Menu

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THE CARLTON
“DELOACH VINEYARDS”
WINE DINNER

With Lindsey Field, Northeast Sales Manager,
Boisset Family Estates
Culinary Offerings by Chef Simon DeJohn
Tuesday, October 29, 2013 – 6:30 p.m.
$99 Per Person Excluding Tax & Gratuity


DELOACH VINEYARDS RUSSIAN RIVER CHARDONNAY’11

LOBSTER & CRAB RAVIOLI
Tender homemade Ravioli with Lobster, Crab, Four Cheeses,
Caramelized Leek-Tomato Beurre Blanc and fresh Herbs de Provence

DELOACH VINEYARDS RUSSIAN RIVER “OFS” PINOT NOIR’10

DELOACH VINEYARDS RUSSIAN RIVER
“GREEN VALLEY” PINOT NOIR’08

TUNA TRIO
Tuna Tartar with Purple Sticky Rice on Cucumber
Peppercorn seared Tuna with Honey Wasabi Crème
Ceviche style Tuna on Wonton with Soy-Ginger Glaze & Miso

DELOACH VINEYARDS CALIFORNIA MERLOT’12

VENISON LOIN
Oven Roasted Cajun rubbed Venison with Twice Baked Sweet Potato,
Spinach-Corn O’Brien Sauté and Sauce Soubise

DELOACH VINEYARDS RUSSIAN RIVER “ESTATE” ZINFANDEL’11

VEAL SALTIMBOCCA “WELLINGTON”
Tender Veal, crisp Prosciutto, Sage, Mascarpone
in Pastry with Lemon Caper Beurre Blanc

DELOACH VINEYARDS SONOMA “FORGOTTEN VINES” ZINFANDEL’09

CHOCOLATE CHEESECAKE
With Strawberry Serrano Cream Cheese and Salted Caramel Drizzle

DeLoach Wine Dinner – October 29

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DeLoach Wine DinnerPlease join us on Tuesday, October 29 when we welcome Lindsey Field to enjoy the wonderful wines of DeLoach Vineyards.

Cecil DeLoach pioneered Pinot Noir wine growing in the Russian River Valley in 1973 – long before the movie “Sideways” put Pinot Noir into everyone’s comfort zone!

In 2003, Jean-Charles Boisset visited and fell in love with the Russian River Valley winery recognizing the similarities between Sonoma County and Burgundy – each having a confluence of river, mountains and soil that is perfect for growing world class Pinot Noir.

After purchasing DeLoach, Jean-Charles began implementing Biodynamic, organic and sustainable winemaking – qualities they were known for in France – to the Russian River Valley. The results are superb!

We’ll be sampling many of their upscale offerings, including three wines rated “92” points – paired with Chef Simon’s cuisine! Click here to view the event menu.

 

 

 

Talbott Vineyards Special Wine Dinner Tonight!

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Robert and Audrey Talbott settled in Carmel, CA in 1950 and started the Robert Talbott Tie Co.  Today, Talbott clothing stores are everywhere and son Robb – in addition to running the clothing empire, operates a super successful winery specializing in Chardonnay and Pinot Noir!  Please join TONIGHT when we sample three upscale Chardonnays and three Pinot Noirs from Talbott’s Central Coast Winery.

Although some of the selections are just released and as of yet un-rated, we have three wines that Robert Parker has scored over 90 points!  The Carlton has been a big supporter of Talbott wines for many years and I personally have consumed more of their Kali Hart Chardonnay (named for their daughter) than perhaps anyone else on the planet!  When you join us for this special Wine Dinner, you will understand the addictive qualities of their spectacular products!

“ROBERT TALBOTT” SPECIAL WINE DINNER

Monday, April 11, 2011 – 6:30 PM
With Bill Cascio, United States Regional Manager for Talbott Winery
Culinary offerings by Mark Swomley
$99 per person – excluding Taxes & Gratuity

TALBOTT MONTEREY “KALI HART”CHARDONNAY’09

SCALLOP NAPOLEON

Chilled Scallop layered with Sweet Pea Mousse, grilled Squash,
Roast Vegetable Coulis and citrus tossed Micro Greens

TALBOTT MONTEREY “LOGAN” CHARDONNAY’08
TALBOTT SANTA LUCIA HIGHLANDS
“SLEEPY HOLLOW VINEYARD” CHARDONNAY’08

LOBSTER “CANNOLLI”

Lobster Tail, herbed Ricotta, Spinach and Sun-dried Tomato
in crisp Phyllo with Parmesan Cream and Basil Pesto

TALBOTT SANTA LUCIA HIGHLANDS “KALI HART” PINOT NOIR’08

CHILI GLAZED LAMB LOIN

With Black Bean-Cremini Mushroom Compote with Honey Orange Lamb Jus,
Leak Cracklings and Smoked Sea Salt

TALBOTT MONTEREY “LOGAN” PINOT NOIR’09
TALBOTT SANTA LUCIA HIGHLANDS
“SLEEPY HOLLOW VINEYARD” PINOT NOIR’08

VEAL TART

Braised Veal Tart with herbed Mascarpone, Carrot Puree,
Sun-dried Cherry Glaze and Balsamic Arugula

HOGUE “LATE HARVEST” REISLING NV

CRÈME CARAMEL