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Staff Appreciation Dinners

admin — Fri, 28 May 2010 12:15:08 +0000

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

Local Restaurant Week Special Menu

admin — Wed, 26 May 2010 17:40:09 +0000

The Carlton is offering a very special deal through Pittsburgh Local Restaurant Week. This offer runs from May 25 – May 30, so make sure you hurry in and take advantage of this great deal – $20 for Dinner and Dessert! Or you can add a bottle of wine for just $20.10. Click here for more information and to view this special menu. Hope to see you here before this offer expires!

Amy’s Army Special Wine Dinner

admin — Fri, 05 Feb 2010 15:08:43 +0000

Amy’s Army ~ The Leukemia & Lymphoma Society ~ The Carlton
Team up for a 5th Wine Dinner – February 26th 2010

The award winning Carlton Restaurant and the culinary inspirations of Executive Chef Mark Swomley is matched up with 9 very rare and fine wines in a 3 course feast. Seating is limited to 18 guests, so reserve your seat early because they will go fast. Net proceeds to be donated to the Leukemia & Lymphoma Society. Amy’s Army is proud to be a Co-sponsor and assist in the quest for a cure and to raise awareness for the National Marrow Donor Program in the ongoing search for a match. Cost is $350 per person.

Chateau Beaucastel Chateauneuf du Pape Blanc 2006 – WS 94 Release Price $105
Densely layered, showing peach cobbler, graham, heather, chamomile, almond and brioche flavors thatglide along the creamy-textured palate, with a long, smoke-tinged finish. Best from 2010 through 2021. –JM

Louis Latour Corton Charlemagne 2006 – WE 95 Release Price $89
Power, density, huge richness – all the attributes you would expect from a Corton-Charlemagne. With this being 2006, the ripe tropical fruits are crispened with acidity which cuts through the impressive opulence and ripeness.

Kistler “Hyde Vineyard” Chardonnay 2006 – WA 93-95 Release Price $70
“Lemon grass, orange blossom, marmalade, and nectarine characteristics along with notes of buttered citrus, peach, and wet stones are found in the 2006 Chardonnay Hyde Vineyard. A full-bodied, beautifully textured style suggest this beauty will drink nicely for 5-7 years.” RP

LOBSTER TRIO
Butter roasted Petite Tail with Crab Whipped Potatoes
Lobster & Caramelized Leek Ravioli with Smoked Tomato Cream
Chilled Lobster Salad over Napa Slaw with Champagne Vinaigrete

Course 2
Joseph Phelps Insignia 2002 – WS 96 #1 wine of the year 2005 Release Price $150
A rich, polished, seductive style with layers of complexity built around a dense, concentrated mix of currant, blackberry, plum and exotic mocha- and cedar-scented oak. This mouthcoating young wine is powerful yet elegant and deftly balanced, finishing with a long, succulent aftertaste. Best from 2008 through 2014. –JL

M Chapouiter Ermitage Le Pavillon 1999– WS 92 Release Price $330
A balanced gem. Aromatically reserved and full-bodied, it unfolds mineral, wet earth and black fruit. Plenty of refined, ripe, well-integrated tannins and fresh acidity. Firm finish has a long aftertaste. Best from 2003 through 2010. –PM

Chateau Lynch Bages 2000 – WS 96 Release price $125
This is a superstructured wine with loads of plum, blackberry and licorice. Full-bodied, with chewy tannins and a long finish. Gorgeous. Tight. Needs time.–Lynch-Bages non-blind vertical. Best after 2010. –JS

Chateau la Nerthe Chateauneuf du Pape 1998 – WS 90 Release price $35

Juicy and forward, this is in prime drinking condition, offering dark, alluring plum, fig, spice and licorice flavors, with a fleshy, structured finish. Drink now through 2012.. –JM

Banfi Poggio all’ Oro Brunello di Montalcino Riserva 1993 – WS 93 Release Price $125
This red from Italy is big, chewy and delicious. Opens with beautiful, multidimensional aromas of ripe berries, mushrooms and chestnuts, while on the palate, it’s full-bodied and very velvety, with a long, long, fruity finish. Best after 2002. –JS

NY STRIP STEAK
Cracked Pepper and Mustard Seed grilled and served with Roast Pepper & Chorizo Bread Pudding,
Balsamic Glzed Asparagus, Cabernet Demi Glaze and Maytag Blue Cheese

Course 3

Chateau Rieussec Sauternes 2001 – WS 100 #1 wine of the year 2004 Release Price $80
Like lemon curd on the nose, turning to honey and caramel. Full-bodied and very sweet, with fantastic concentration of ripe and botrytized fruit, yet balanced and refined. Electric acidity. Lasts for minutes on the palate. This is absolutely mind-blowing. This is the greatest young Sauternes I have ever tasted. Best after 2010. –JS

WHITE CHOCOLATE BABANA CRÈME BRULEE
With Chocolate Glaze Macadamia and Cherry Mint Relish

Brancott Wine Dinner – Feb. 19

admin — Thu, 04 Feb 2010 17:16:18 +0000

The Carnegie Museum of Natural History and The Carlton are happy to announce a Wine Dinner featuring the wines from New Zealand’s Brancott Winery on Friday, February 19. Brancott Winery is one of New Zealand’s’ oldest and literally put New Zealand on the world wine Map. They are a sustainable winery that has vineyards in Marlborough, Gisborne, Hawke’s Bay, Canterbury and Otago.

We will feature eight wines – three rated over 90 points – served around of Chef Mark’s creations. This Wine Dinner celebrates the informative and moving exhibit on “Whales” that will be at the Carnegie Museum until this May. Everyone attending this dinner will receive 2 free tickets ($30 value) to see this outstanding exhibit!

“BRANCOTT WINERY”
In Partnership with Carnegie Museum of Natural History
With Fraser Mackenzie, International Market Manager, Pernod-Ricard
Culinary offerings by Mark Swomley
Friday, February 19, 2009 – 6:30PM
$99 per person excluding Tax & Gratuity

BRANCOTT MARLBOROUGH SAUVIGNON BLANC’08

LOBSTER & CRAB SALAD
Chilled Jumbo Crab & Lobster Tail with Almonds, Grapes and Radish
in a Honey Crème with Organic Greens and Black Currant Syrup

BRANCOTT MARLBOROUGH “RESERVE” SAUVIGNON BLANC’08
BRANCOTT MARLBOROUGH “ESTATE B” SAUVIGNON BLANC’07
BRANCOTT MARLBOROUGH “ESTATE B” SAUVIGNON BLANC’08

PAN ROASTED SALMON
With Apple & Spinach Risotto Cake, Caramelized Onion-Snap Pea Sauté,
Apricot Stilton Cream and Micro Arugula

BRANCOTT “UNOAKED” CHARDONNAY’07

SEARED SCALLOPS
Served over Brioche Crostini with Baby Fennel-Carrot Salad,
Citrus Vinaigrette, Manchego Cheese and Strawberry Balsamic Jam

BRANCOTT MARLBOROUGH PINOT NOIR VI’08
BRANCOTT MARLBOROUGH PINOT NOIR “RESERVE”’08

RACK OF LAMB
Spicy Dry rubbed Lamb Rack oven roasted and served with
Wild Mushroom Ragout, Puree of Parsnip, Pinot-Veal Glaze and toasted Pecans

VALLEY OF THE MOON PORT’02

CHOCOLATE PROFITEROLS
Chocolate Cream stuffed Pastries with Caramel Glaze and Macadamia

The Carlton’s Kevin Joyce Named Restaurateur of the Year

admin — Thu, 04 Feb 2010 16:57:14 +0000

I was proud to be recognized by my peers in the Western Chapter of the Pennsylvania Restaurant Association earlier this week as the “Restaurateur of the Year.” I am sure it was an acknowledgment of our 25 years in downtown Pittsburgh. Those first 25 would not have been possible without your loyal support! Thank you for your patronage!

We’ve been honored by the Western Chapter of the Pennsylvania Restaurant Association on a few occasions over the years. Here’s a look back at these awards.

I received the Keystone Award for Service in 1995 and 2003.The 1995 Award was kind of unusual in that I had not been actively involved in the Association for years. I was deeply involved in the Board in the mid eighties but after I began traveling with Levy and opening restaurants in North Carolina, I was not around enough to participate. However in 1995, I was able to spend more time in Pittsburgh while I negotiated a deal that let me buy out Levy and the other partners that were involved in the restaurants in One Mellon Center. At any rate when I received the Keystone Award, I promised to give more back to the Association which resulted in me serving again on the Board and eventually becoming Chapter President, State President in 2006 and Chairman of the Board in 2007.

I received the Restaurateur of the Year Award from the Western Chapter in 1997. That was a pretty good year for me as I also received that award from the International Geneva Association – an old association of retired hospitality folks that gave me the honor so that I would pay for 40 of my closest friends to go to Churchill CC! We made it a pretty good employee party and I met Jack Wagner – who was the featured speaker. I have a picture of me in a tux with mostly black hair behind where Janet stands receiving that award.

I received the Restaurateur of the Year Award in 1998 for the entire state. It was said that I was nominated by my Chapter to receive it but in reality I think it was because Stephen Saenz – my longtime Chef and partner – had unexpectedly passed away a few months before. I have never since seen the state award being related to a previous chapter award.

Time for Wine

admin — Wed, 13 Jan 2010 13:00:05 +0000

Benjamin Franklin was a vital part of the American Revolution and a true multi-talented individual. AND, he definitely loved wine! So in honor of his birthday this Sunday, January 17th, here are some fantastic wine quotes by this incredible Founding Father for you to use throughout the years (source: www.wineintro.com).

“Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.”

“When Wine enters, out goes the Truth.”

“Wine is sure proof that God loves us and wants us to be happy.”

“Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.”

“Take counsel in wine, but resolve afterwards in water.”

“Take heed of the Vinegar of sweet Wine, and the Anger of Good-nature.”

Happy New Year!

admin — Fri, 01 Jan 2010 13:00:17 +0000

The Carlton Restaurant wishes you a happy and prosperous 2010! May all of your dreams come true this year.

Recipe for a Happy New Year
Author Anonymous

Take twelve fine, full-grown months; see that these are thoroughly free from old memories of bitterness, rancor and hate, cleanse them completely from every clinging spite; pick off all specks of pettiness and littleness; in short, see that these months are freed from all the past—have them fresh and clean as when they first came from the great storehouse of Time. Cut these months into thirty or thirty-one equal parts. Do not attempt to make up the whole batch at one time (so many persons spoil the entire lot this way) but prepare one day at a time.

Into each day put equal parts of faith, patience, courage, work (some people omit this ingredient and so spoil the flavor of the rest), hope, fidelity, liberality, kindness, rest (leaving this out is like leaving the oil out of the salad dressing— don’t do it), prayer, meditation, and one well-selected resolution. Put in about one teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play, and a heaping cupful of good humor.

This Week’s Wine Wisdom

admin — Wed, 30 Dec 2009 13:00:41 +0000

Tomorrow is New Year’s Eve and there’s no better way to bring in the new year than with the classic tradition of cracking open a bottle of bubbly and celebrating. IntoWine.com asked a panel of wine experts their thoughts on what a good sparkling wine alternative would be to toast the clock striking midnight (source: http://www.intowine.com/new-years-eve-champagne-recommendations-and-ideas):

“At the turn of midnight, New Year’s Eve, you don’t want to be singing Ol’Langsynen with an expensive Champagne being carelessly flung around. However, you do want to think that you are drinking true Champagne. Well, there is one Cava that hits the jackpot. It is Montsarra at $16 a bottle, you cannot go wrong with this wine. It has a beautiful label and also a true Champagne taste. The three traditional grapes, Macabeo, Xarel.lo and Parellada are enhanced by 5% Chardonnay, one of the three principal Champagne grapes [the other two being Pinot Noir and Pinot Meunier]. This 5% Chardonnay lends it to being more true to Champagne, whereas those that add grapes which are neither true to Cava or Champagne may be fun but more of a fruit cocktail. Montsarra has been consistently the highest ranked Cava by the Wine Enthusiast and it is certainly the only sparkling wine that I like to drink as much as true Champagne.” – Bartholomew Broadbent, CEO, Broadbent Selections, San Francisco

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“Rosé Sparkling Wine/Cremant de Bourgogne Rosé. Start off the New Year with a new wine! Cremant de Bourgogne is methode Champenoise sparkling wine from Burgundy and a celebratory at that. The NV Parigot Rosé (approx $20-$25) is 100% Pinot Noir juice with a great summer sunset color and moderatly priced in the low twenties.” – Jamie Koren, Buyer/Sales, The Wine House, Los Angeles

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“Try an elegant, smaller production grower-producer Champagne rather than one from a larger, commercially run Champagne house. My recommendation is the 2000 Franck Bonville Brut Millesime Blanc de Blancs Champagne (Price range typically $30-$35). This Champagne is bright and clean with notes of green apple, white flowers and a hint of biscuit.” - Mulan Chan, Rhône and French Regional Buyer, K&L Wine Merchants

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“Roederer Estate N.V. (approx $35). A California sparkler that has loads of fruit and body. This is the one I recommend when someone asks what’s your favorite “reasonably priced” bubbly that’s widely available in stores. Score: 89/100.” – Natalie MacLean, author of the best selling book Red, White and Drunk All Over, offers a free e-newsletter at www.nataliemaclean.com.

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“Cava. My recommendation is the Colet Brut Cava ‘A Priori’ (approx $15). I love drinking Champagnes any day of the year. But as Terry Theise, the importer of most of the grower Champagnes that we sell, says, “happiness is being ticklish in more than one place.” My favorite place outside of Champagne to get tickled with bubbles is Spain, whose sparkling wine is called Cava. Colet’s ‘A Priori’ includes, besides the traditional Cava grapes Macabeo and Chardonnay, smidgeons of Riesling, Gewürztraminer, and Muscat, which gives the wine wonderful aromatic verve.” – Mark Middlebrook, Paul Marcus Wines, Oakland, California

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“Instead of mass-produced grocery store Champagne, why not try an estate-bottled beauty for even less money? My recommendation is the Ariston Carte Blanche Brut Champagne (Price range typically mid $20′s). Our best deal in bubbles? No doubt many on our staff would say yes! From the small commune of Brouillet in Champagne, the Ariston is made from 40% Chardonnay, 30% Pinot Noir and 30% Meunier. A balanced cuvee in every way, this Champagne is clean and powerful at once. No bottle in our inventory transports me to Champagne like this one. It is as true to the terroir and as pure as anything I could wish for.” – Gary Westby, Champagne Buyer, K&L Wine Merchants

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“Prosecco. Specically, I would suggest Riondo Prosecco (approx $12). By the time midnight rolls around, most revelers have had plenty of libations so I suggest something softer and friendlier like Prosecco. This hugely popular Italian sparkler is all the rage because they have abundant fruit, softer carbonation and lively, crisp finishes.” – - Efrain Madrigal, Wine Director, Sam’s Wines & Spirits, Chicago, Highland Park and Downer’s Grove, Illinois

This Week’s Wine Wisdom

admin — Wed, 23 Dec 2009 13:00:31 +0000

Mulled wine, variations of which are popular around the world, is wine, usually red, combined with spices and typically served warm. Historically, wine often went bad. By adding spices and honey, it could be made drinkable again. Nowadays, it is a traditional drink during winter, especially around Christmas. Here’s a great recipe from allrecipes.com for a Hot Spiced Christmas Wine for you to try the next few days:

Ingredients

2 oranges
2 (750 milliliter) bottles red wine
1 (750 milliliter) bottle white wine
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
3 cinnamon sticks
1/2 teaspoon ground cloves
1/3 cup brown sugar, or to taste
1/4 cup brandy (optional)

Directions

Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

The Carlton’s Quick Picks

admin — Mon, 21 Dec 2009 13:00:14 +0000

We hope everyone has a great holiday week! Relax, spend some time with family and loved ones and take in all of the Christmas spirit you can handle! If that’s not enough for you, here are some more events going on around Pittsburgh this week.

1. Pittsburgh Penguins Hockey. It’s a great week for hockey! The Penguins play twice at home this week – Tonight against the New Jersey Devils and Wednesday, December 23 against the Ottawa Senators. Give yourself an early Christmas present and head over to the Mellon Arena to catch a game. Stop by the Carlton for a pregame meal or drink. If you’re not going to the game, come over to the Carlton and watch it with us in our lounge!

2. A Cool Yule. This is a fun activity for the family. Tonight at the Frick Art and Historical Center families with kids of all ages can enjoy stories, interactive tours and holiday art-making. Take away a hand-made ornament for your tree and a family photo in your own frame! Call 412.371.0600 for more information.

3. Spend Time with The Family. It’s Christmas – get together with your relatives and enjoy some family time.

4. Harlem Globetrotters. Always a family favorite, the Harlem Globetrotters, the “Magicians of Basketball” return to the Mellon Arena Saturday, December 26. Make it an evening and visit us before the show for dinner!

5. Serious Comedy Show. There’s no better way to end the week than with a good laugh! Modestly daring and poignantly ridiculous, The Serious Comedy Show takes sketch and improv comedy to new widths on Saturday, December 26 at Cabaret at Theater Square and Backstage Bar.