The Carlton Restaurant

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Silver Oak/Twomey Wine Dinner – Oct 17

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Please join us on Wednesday, October 17 at 6:30 p.m. when we welcome Silver Oak and Twomey Ambassador Tom Johnson for a very special Wine Dinner!

Tom has visited The Carlton on many occasions through the years however this will be his farewell dinner in Pittsburgh as he is preparing to retire.  Tom has contributed much to our industry and will be greatly missed.

For wine lovers, the story of Silver Oak is pretty well known! For forty years this winery has dedicated itself exclusively to the production of World Class Cabernet Sauvignon.  Winemaker Daniel Baron joined Silver Oak in 1994 after stints at Bordeaux’s Chateau Petrus and Napa Valley’s Dominus Estate.  Daniel worked side by side with Silver Oak’s Justin Meyer until Justin’s retirement in 2001.  Daniel began making other high end wines at Twomey – a new winery created in 1999.

Twomey is known for their high end Sauvignon Blanc, Merlot and Pinot Noir.  Please join us for this upscale dinner and give Tom Johnson a great Pittsburgh sendoff and thanks for his years telling the story about the supreme commitment to quality found at Silver Oak and Twomey! We hope to see you here! Click here to view the menu.

Silver Oak/Twomey Wine Dinner Menu

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THE CARLTON
“SILVER OAK/TWOMEY”
WINE DINNER MENU

With Tom Johnson, Ambassador, Silver Oak/Twomey
Culinary offerings by Mark Swomley
Wednesday, October 17 – 6:30PM

$129 per person excluding Tax & Gratuity

…………………………………………………………………………………………

TWOMEY NAPA VALLEY SAUVIGNON BLANC’11

CHILLED POACHED SCALLOP SALAD

Local Greens, Sweet Pea Puree, marinated Baby Tomatoes,
Pine Nuts and Citrus Vinaigrette

TWOMEY RUSSIAN RIVER VALLEY PINOT NOIR’08  

 CHARDONNAY STEAMED LOBSTER TAIL 
Napa Slaw, grilled Pears, Champagne Vinaigrette,
spicy Macadamia Nuts and Cherry Syrup  


TWOMEY NAPA VALLEY MERLOT ’06  

DUCK CONFIT 
Parsnip Puree, Poached Carrot in crisp Pastry with
Strawberry-Balsamic Pearl Onions and Cracked Mustard Cream 

SILVER OAK NAPA VALLEY CABERNET SAUVINGNON’06
SILVER OAK ALEXANDER VALLEY CABERNET SAUVIGNON’07      

RACK OF VEAL 
Horseradish crushed Yukon Gold Potatoes
Roast Tomato-Caramelized Onion Chutney, French Beans, Herb Beurre Blanc
   

GLORIA FERRER BLANC DE NOIR NV

CHOCOLATE DOME 
With Grand Marnier Custard Sauce

 

 

Silver Oak & Twomey Wine Dinner Tonight

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Please join us TONIGHT, June 8 as we welcome Tom Johnson back to The Carlton to present the acclaimed wines from Silver Oak and Twomey paired with Chef Mark’s cuisine!

Silver Oak was founded with Raymond Twomey Duncan approached famed winemaker Justin Meyer in 1972 and enlisted him to run a  winery devoted solely to producing the finest Cabernet in the land!  Silver Oak has now been the gold standard for expensive, opulent California Cabernet for over thirty five years!  In 1994, Justin picked Daniel Baron to replace him as winemaker and Daniel has continued to carry the vision forward.

 

Twomey Winery was launched in 1999 and provided an outlet for Ray Duncan’s four sons to produce other great high end varietals including Sauvignon Blanc, Merlot and Pinot Noir!  We will enjoy three Silver Oak Cabernet’s – including two vintages of the Napa Valley Cabernet – which is available in Pennsylvania for over $100 a bottle!  Come join us for what promises to be a memorable evening!

“SILVER OAK & TWOMEY” SPECIAL WINE DINNER

With National Sales Manager Tom Johnson
Culinary offerings by Mark Swomley
Wednesday, June 8, 2011 – 6:30 p.m.
$129 per person excluding Tax & Gratuity

TWOMEY NAPA SAUVIGNON BLANC ’09

LUMP CRAB & ARUGULA SALAD

Jumbo Lump Crab, Baby Arugula, toasted Almonds, Cranberries

& Parmesan Basket with Citrus Vinaigrette and reduced Balsamic

TWOMEY SONOMA COAST PINOT NOIR ’08

PLUM GLAZED DUCK BREAST

With Scallion Pancake, Carrot Ginger Slaw, Dark Soy Glaze & Miso Crème.

SILVER OAK ALEXANDER VALLEY CABERNET SAUVIGNON ’06

ROAST VEAL RACK

With Honeyed Cornbread, French Beans, Cranberry Compote, Mint Butter & Blue Cheese

SILVER OAK NAPA CABERNET SAUVIGNON ’05

SILVER OAK NAPA CABERNET SAUVIGNON’ 06

NEW YORK STRIP STEAK

Broiled with a Blue Cheese-Macadamia crust and served with

Baby Carrots, Bourbon Glaze and fresh Rosemary

MARITOVA “TAWNEY” PORT

CHOCOLATE CRÈME BRULEE