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!
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
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
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
Join us TONIGHT in welcoming the current winemaker from Duckhorn Vineyards, Bill Nancarrow! Duckhorn Vineyards is well known to most that enjoy distinctive wines. Founded by Dan and Margaret Duckhorn in the late seventies, Duckhorn has crafted a tradition of quality and excellence that continues to this day!
Duckhorn has always been known for it’s sumptuous Merlot and we will be sampling the newer Estate and Napa selections before tasting the single vineyard offerings from 1993 and 1998! Bill Nancarrow is a native of New Zealand and worked there as a winemaker until deciding to travel to the northern hemisphere to work with one of California’s top Merlot producers. He joined Duckhorn for the 2001 harvest, became the winemaker at Parradux in 2003 and was promoted to executive winemaker for all of Duckhorn in 2007!
“DUCKHORN” WINE DINNER
With Duckhorn Winemaker Bill Nancarrow
Culinary selections by Executive Chef Mark Swomley
Wednesday, May 5, 2010, 6:30 PM
$129 per person excluding gratuity
DUCKHORN SAUVIGNON BLANC’08
CHILLED SHELLFISH SALAD
Yuzu marinated Shrimp, Scallops, Crab and Clams served in a crisp Phyllo Cup
with Mustard Greens, Pomegranate Vinaigrette, Pine Nuts and Chevre
DUCKHORN “GOLDENEYE” PINOT NOIR’06
GRILLED LOIN OF LAMB
With a crisp Potato Cake, Wild Mushroom Sauté,
braised Spring Greens & Stilton Cream
BRICHE CRUSTED VEAL SCALLOPINI
Layered with fresh Mozzarella, Tomato, Basil and local Farmer’s Bacon and
topped with Beurre Blanc and Balsamic Vinaigrette.
Please join us TONIGHT when Provenance and HewittWinemaker Tom Rinaldi joins us for what promises to be an exceptional dinner! Tom Rinaldi is probably best known for being the founding winemaker at Duckhorn Vineyards, a position that he held for twenty two years beginning in 1978.
With much accomplished and ready for another challenge, Tom welcomed the opportunity to put his stamp on another high end operation joining the Chalone Group to create the wines of Provenance and the Hewitt Vineyard. Tom continues to make award winning Sauvignon Blanc and deep, rich, smooth and expensive Merlot and Cabernet Sauvignon! The wines from this dinner will be savored and remembered! Please join us!
“PROVENANCE” WINE DINNER
With Provenance Winemaker Tom Rinaldi
Culinary selections by Executive Chef Mark Swomley
Tuesday, May 4, 2010, 6:30 PM
$109 per person excluding gratuity
PROVENANCE SAUVIGNON BLANC’08
SPINACH & ARTICHOKE CRUSTED HALIBUT With Parmesan-Roast Garlic Risotto Cake,
grilled Vegetable Relish, Citrus-Herb Butter and toasted Almonds
PROVENANCE NAPA MERLOT’04
PAN SEARED DUCK BREAST With Fingerling Potato-Sausage Hash,
Caramelized Onion Demi-Glace and Roast Pepper Coulis
PROVENANCE “THREE PALMS” MERLOT’06
BRAISED SHORT RIBS Served with Ricotta Gnocchi tossed with Tomato Cream, Roast Asparagus,
Cremini Mushrooms, Pan Jus, Manchego Cheese and Black Truffle
On Wednesday, May 5, join us in welcoming the current winemaker from Duckhorn Vineyards, Bill Nancarrow! Duckhorn Vineyards is well known to most that enjoy distinctive wines. Founded by Dan and Margaret Duckhorn in the late seventies, Duckhorn has crafted a tradition of quality and excellence that continues to this day!
Duckhorn has always been known for it’s sumptuous Merlot and we will be sampling the newer Estate and Napa selections before tasting the single vineyard offerings from 1993 and 1998! Bill Nancarrow is a native of New Zealand and worked there as a winemaker until deciding to travel to the northern hemisphere to work with one of California’s top Merlot producers. He joined Duckhorn for the 2001 harvest, became the winemaker at Parradux in 2003 and was promoted to executive winemaker for all of Duckhorn in 2007!
“DUCKHORN” WINE DINNER
With Duckhorn Winemaker Bill Nancarrow
Culinary selections by Executive Chef Mark Swomley
Wednesday, May 5, 2010, 6:30 PM
$129 per person excluding gratuity
DUCKHORN SAUVIGNON BLANC’08
CHILLED SHELLFISH SALAD
Yuzu marinated Shrimp, Scallops, Crab and Clams served in a crisp Phyllo Cup
with Mustard Greens, Pomegranate Vinaigrette, Pine Nuts and Chevre
DUCKHORN “GOLDENEYE” PINOT NOIR’06
GRILLED LOIN OF LAMB
With a crisp Potato Cake, Wild Mushroom Sauté,
braised Spring Greens & Stilton Cream
BRICHE CRUSTED VEAL SCALLOPINI
Layered with fresh Mozzarella, Tomato, Basil and local Farmer’s Bacon and
topped with Beurre Blanc and Balsamic Vinaigrette.
Please join us on Tuesday, May 4 when Provenance and HewittWinemaker Tom Rinaldi joins us for what promises to be an exceptional dinner! Tom Rinaldi is probably best known for being the founding winemaker at Duckhorn Vineyards, a position that he held for twenty two years beginning in 1978.
With much accomplished and ready for another challenge, Tom welcomed the opportunity to put his stamp on another high end operation joining the Chalone Group to create the wines of Provenance and the Hewitt Vineyard. Tom continues to make award winning Sauvignon Blanc and deep, rich, smooth and expensive Merlot and Cabernet Sauvignon! The wines from this dinner will be savored and remembered! Please join us!
“PROVENANCE” WINE DINNER
With Provenance Winemaker Tom Rinaldi
Culinary selections by Executive Chef Mark Swomley
Tuesday, May 4, 2010, 6:30 PM
$109 per person excluding gratuity
PROVENANCE SAUVIGNON BLANC’08
SPINACH & ARTICHOKE CRUSTED HALIBUT With Parmesan-Roast Garlic Risotto Cake,
grilled Vegetable Relish, Citrus-Herb Butter and toasted Almonds
PROVENANCE NAPA MERLOT’04
PAN SEARED DUCK BREAST With Fingerling Potato-Sausage Hash,
Caramelized Onion Demi-Glace and Roast Pepper Coulis
PROVENANCE “THREE PALMS” MERLOT’06
BRAISED SHORT RIBS Served with Ricotta Gnocchi tossed with Tomato Cream, Roast Asparagus,
Cremini Mushrooms, Pan Jus, Manchego Cheese and Black Truffle
Here is a video of Roland Marandino from our Best of Italy Wine Dinner Thursday April 15, 2010. We also have some picture up on our Flickr and Facebook accounts, so make sure to check them out!
We turn our attention to Italy tonight when Roland Marandino, the Wine Ambassador for Cecchi Winery and Sartori Winery visits The Carlton Restaurant to present a “Best of Italy” Wine Dinner. It is always fun to pair wines with Italian offerings because Italian wines are built for the table – complementing the cuisine.
We have three wines rated over ’90″ points including a blockbuster Amarone/Chianti comparison course. This is an evening that will please the palate and Roland is sure to entertain and educate you about the world of Italian Wine! Hope to see you here for a wonderful time out in Pittsburgh!
“BEST OF ITALY” WINE DINNER
With Roland Marandino, Wine Ambassador for Cecchi & Sartori
Culinary selections by Executive Chef Mark Swomley
Thursday, April 15, 2010, 6:30 PM
$99 per person excluding gratuity
SARTORI FERDI BIANCO VERONESE’07
KIWI GLAZED STUFFED SHRIMP
With Mascarpone-Ricotta Figs, Micro Green Salad,
Champagne Vinaigrette and Macadamia
CECCHI MORELLINO di SCANSANO RISERVA’05
GRILLED WILD MUSHROOMS
Served over Root Vegetable Strudel with crisp Pancetta,
Sherry Butter and Parmesan Arregiano
SARTORI REGOLO ROSSA VERONESE’05
VEAL RAGOUT
Slowly braised Veal, Plum Tomatoes, Spring Vegetables & Chorizo over Caccereccia Pasta with Fontinella and Dijon Cream.
SARTORI AMARONE CORTE BRA’03
CECCHI CHIANTI CLASSICO RISERVA di FAMILGIA’06
TENDERLOIN BRUSCHETTA
Peppercorn crusted Tenderloin served over grilled Crostini with Arugula, Balsamic, Roma Tomatoes and fresh Mozzarella
SARTORI RECIOTO di SOAVE VERONESE
PANNA COTTA
With Balsamic Strawberries & sugared Tuille
Stop by The Carlton Restaurant tonight for a very exciting Wine Dinner featuring extensive sample offerings from Chateau Ste. Michelle, Washington state’s Founding Winery and a key player in obtaining federal recognition of the Columbia Valley as a unique wine growing region or American Viticultural Area (AVA).
Market Watch named Chateau Ste. Michelle the Wine Brand of the Year in 2008 and Wine Enthusiast named it the “American Winery of the Year” in 2004. Once again, all of the wines have been rated above “90″ points and we reaching into the cellar to taste the 1997 “Reserve” Chardonnay and the 1995 “Artist Series” Meritage – a “91″ point blockbuster that cost over $60 in Pennsylvania when I purchased it many years ago!
“CHATEAU STE. MICHELLE” WINE DINNER
With Chateau Ste. Michelle’s John Sarich
Culinary offerings by Mark Swomley
Wednesday, April 7, 2009 – 6:30 PM
$109 per person – excluding Gratuity
TUNA THREE WAYS
Tartare, Tuna Napa Spring Roll & chilled Wasabi-Pea crusted and served with Mango Scallion Relish, Yuzu Glaze, Pickled Ginger & Soy Crème
CRAB & ARUGULA SALAD
Jumbo Lump Crab, Baby Arugula, toasted Almonds and Cranberries served in a crisp Parmesan Basket with Citrus Vinaigrette and reduced Balsamic
LOBSTER WELLINGTON
Tender Lobster roasted in Pastry with fresh herbs and Boursin Cheese. Served with Spring Vegetables and served with Tomato Basil Beurre Blanc
I hope to see you all at our Jess Jackson Portfolio Wine Dinner tonight at The Carlton! In the past 25 years, Jackson has gone from an obscure and struggling winery owner (Kendall Jackson) to one of the dominant players in the California Wine industry.
All of our offerings are rated above 90 points. Cambria “Julia’s Vineyard” Pinot Noir earned “93″ points and was named Wine Enthusiast’s #1 Wine of the Year! We open with a La Crema’s “90″ rated Chardonnay and our Cabernet course pits the “93″ rated Kendall Jackson “Hawkeye Mountain” versus the “92″ rated Arrowood Cabernet Sauvignon. Another great California lineup you do not want to miss!
“JESS JACKSON PORTFOLIO” WINE DINNER
With Majestic Fine Wines Regional Manager Matt Mitchell
Culinary selections by Executive Chef Mark Swomley
Tuesday, March 30, 2009
$99 per person excluding gratuity
LA CREMA MONTEREY CHARDONNAY’07
LOBSTER-CRAB & SCALLOP GNOCCHI
Jumbo Lump Crab, Lobster & Scallops served over homemade Gnocchi
with Spinach, Caramelized Onions and Tomato-Ketel One Cream
CAMBRIA “JULIA’S VINEYARD” PINOT NOIR’06
SHORT RIBS
Oven braised and served with Cauliflower Mousse,
Demi-Glace, Manchego Cheese and grilled Chard
Jess Jackson Portfolio Wine Dinner at the Carlton Restaurant. Sample some of the best offerings from the extensive Wine Portfolio of Jess Jackson on Tuesday, March 30th. It is sure to make for a great night with one of the dominant players in the California Wine industry.
The Wizard of Oz. Bring the whole family to experience the classic musical with Dorothy and her friends. This week only you can travel over the rainbow at Heinz Hall. Enjoy dinner at the Carlton and get a free limo ride to the show!
Pens vs. Lightning. Cheer on your Pittsburgh Penguins as they take on the Tampa Bay Lightning Wednesday, March 31st! The game begins at 7:30 so be sure to start your pregame activities at the Carlton before heading over to the Mellon Arena or stay for the game!
Stanley Cup on Display. Don’t miss the opportunity to get up-close-and-personal with the Stanley Cup! It will be on display at the History Center and Sports Museum from April 1-4. As part of the display, fans will also get a chance to take their photo with 10 individual trophies earned by the Penguins throughout the years. Visit www.heinzhistorycenter.org as more details become available.
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