The Carlton Restaurant

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Staff Appreciation Dinners

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We would like to invite you to one or both of our final two Wine Dinners prior to the beginning of our ambitious summer renovation!  Both of these Friday evening dinners are labeled as Staff Appreciation Dinners because the proceeds will be used to help our valued staff navigate eight difficult weeks of unemployment!

As you know, most of what makes The Carlton special is our people! We are so proud of our dedicated staffand fortunate to have so many team members with us for 10, 15, 20 or even 25 years!  This is a chance for you to say thank you and wish them a good rest!  We are breaking out some real treats from the Cellar accompanied by some of Chef Mark’s creations that have been well received in the past!

“STAFF APPRECIATION” CELLAR WINE DINNER
Friday, June 11, 2010, 6:30 PM

Wine Selections by Kevin Joyce
Culinary offerings by Executive Chef Mark Swomley
$129 per person excluding gratuity

DESANTE NAPASAUVIGNON BLANC’06

SHELLFISH COCKTAIL
Chilled Chardonnay poached Crab, Shrimp and Sea Scallop
with Citrus Orzo Salad, Cranberry Cocktail Sauce and Lemon Zest

TALBOTT MONTEREY”KALI HART” CHARDONNAY’08
BERINGER NAPA”PRIVATE RESERVE” CHARDONNAY’07

AUSTRALIAN LOBSTER TAIL
Chardonnay & Citrus roasted and served with Macadamia Crab Slaw,
Caviar and Honey Citrus Vinaigrette

CROSSINGS MARLBOROUGH PINOT NOIR’08
CAMBRIA SANTA MARIA “JULIA’S VINEYARD” PINOT NOIR’06

VENISON LOIN
Oven roasted and served with a sweet Corn Cake Griddle Cakes,
Fennel-Sausage Ragout, Smoked Paprika Butter & crisp Arugula

CHATEAU ST. JEAN “CINQ CEPAGES” CABERNET SAUVIGNON’96
CHATEAU ST. JEAN “CINQ CEPAGES” CABERNET SAUVIGNON’97
CHATEAU ST. JEAN “CINQ CEPAGES” CABERNET SAUVIGNON’99

TENDERLOIN ROULADE
Tender Filet stuffed with Roast Pepper, Spinach & Asiago.  Served with
Truffle Roasted Potatoes, Vegetable Ratatouille and Red Wine Glaze

COVEY RUN YAKIMASEMILLON ICE WINE’06

FRESH BERRY-BUTTER PECAN SHORTCAKE
Homemade Shortcake topped with fresh Berries,
Butter Pecan Mousse and Triple Berry Syrup

“STAFF APPRECIATION” CELLAR WINE DINNER
Friday, June 18, 2010, 6:30 PM

Wine Selections by Kevin Joyce
Culinary inspirations by Executive Chef Mark Swomley
$129 per person excluding gratuity

SAVION VOUVRAY LOIRECHENIN BLANC’08

SMOKED SALMON BLT
Smoked Salmon layered on toasted Brioche with Sun-dried Tomato Aioli,
Panchetta, and Arugula. Served with Potato Gaufrette and grated Parmesan

RAMEY SONOMA COAST CHARDONNAY’05
FRANK FAMILY NAPA CHARDONNAY’08

CRAB STUFFED SHRIMP
Oven roasted and served over Tomato-Artichoke Risotto with Spinach & grilled
quash Sauté, Cracked Mustard Beurre Blanc and Herb Crème Fraiche

TURNBULL OAKVILLE NAPA MERLOT’06
BERINGER HOWELL MOUNTAIN BANCROFT RANCH
“PRIVATE RESERVE” MERLOT’97

BRAISED SHORT RIBS
Served with Ricotta Gnocchi tossed with Tomato Cream, Roast Asparagus,
Cremini Mushrooms, Pan Jus, Manchego Cheese and Black Truffle

CHATEAU MARGAUX’81
RAYMOND NAPA “PRIVATE RESERVE” CABERNET SAUVIGNON’99
GEYSER PEAK ALEXANDER “WALKING TREE”
CABERNET SAUVIGNON’05

FILET MIGNON
Served with creamy Fingerling Potatoes,
Veal stuffed Cremini Mushrooms, Rosemary Demi-Glace and fresh Thyme

CAMBRIA SANTA MARIA”LATE HARVEST” VIOGNIER’08

LEMON TART
With fresh Berries