This will our 4th Chaine dinner over the past 26 years and we lobbied to allow our guests to be eligible to attend.  The Champagne reception begins at 5:00 p.m. followed by a secret six course production complete with wines!  Cost is $139.

Join us TONIGHT, June 20 as we welcome a fifth generation Winemaker, Karl Wente, to The Carlton to celebrate his outstanding selections from the Livermore Valley!

Wente Vineyards is an historic winery – spawning the Chardonnay clone that is used to make over 80% of the Chardonnay’s in California! It is certainly rare that a winery could stay in the family through five generations, but Karl and his sister are firmly at the helm and Karl is responsible for wine that would make all of his predecessors proud – including some 90+ point selections!   Karl is only 33, but after earning a chemical engineering degree from Stanford and two master’s degrees in viticulture and food science from UC Davis he was well prepared to take over the families vineyard and winemaking responsibilities.  Representing a new breed, Karl is charismatic young winemaker who has been known to survey his vineyards aboard his motorcycle or on horseback and he spends his free time playing in a band called “The Front Porch!”  We will be sampling 8 of his selections, including The Nth Degree Cabernet – a rare Cabernet that is derived from vineyards farmed to the Nth Degree!  Please join us for this exceptional evening!

“WENTE VINEYARDS” SPECIAL WINE DINNER

With Proprietor & Winemaker Karl Wente
Culinary offerings by Mark Swomley
Monday, June 20, 2011 – 6:30 p.m.
$99 per person – excluding Taxes & Gratuity

WENTE LIVERMORE VALLEY “LOUIS MEL” SAUVIGNON BLANC ’09

CHILLED SESAME SEARED TUNA

With Almond-Napa Slaw, Wasabi Whipped Crème and Mandarin Orange-Agave Vinaigrette

WENTE LIVERMORE VALLEY“MORNING FOG” CHARDONNAY ’08

WENTE ARROYO SECO, MONTEREY “RIVA RANCH” CHARDONNAY’08

BUTTER ROASTED LOBSTER TAIL

With Crab Whipped Potatoes, Smoked Tomato Cream and Shrimp-Mango Chutney

WENTE ARROYO SECO, MONTEREY “RELIZ CREEK” PINOT NOIR ’07

VENISON LOIN

With Braised Fingerling Hash, Tomato-Caramelized Onion Sauté
and grilled Artichoke Butter

KARL WENTE LIVERMORE “THE Nth DEGREE”
CABERNET SAUVIGNON ’06

WENTE LIVERMORE“CHARLES WETMORE”
CABERNET SAUVIGNON ’07

WENTE LIVERMORE VALLEY “SOUTHERN HILLS”
CABERNET SAUVIGNON ’08

FILET MIGNON

With Chevre Risotto Cake, Pickeled Red Onion,

grilled Carrot, Cabernet Demi Glaze & Roast Shallot Butter

WENTE PETITE SIRAH PORT

MOLTON CHOCOLATE CAKE

With Raspberry Drizzle

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

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

DUCKHORN “ESTATE” MERLOT’05
DUCKHORN “NAPA” MERLOT’07

BRICHE CRUSTED VEAL SCALLOPINI
Layered with fresh Mozzarella, Tomato, Basil and local Farmer’s Bacon and
topped with Beurre Blanc and Balsamic Vinaigrette.

DUCKHORN “THREE PALMS” MERLOT’93
DUCKHORN “HOWELL MOUNTAIN” MERLOT’98

SURF & TURF
Grilled Filet Mignon and creamy Lobster Tart
served with Rosemary Redskins, Baby Zucchini and Cabernet Glaze

DUCKHORN PARADUXX’06

CHOCOLATE DECADENCE
Rich Flourless Chocolate Cake with Fudge Icing,
Caramel and Cherry-Mint Chutney

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

HEWITT CABERNET SAUVIGNON’05
HEWITT CABERNET SAUVIGNON’06
PROVENANCE “RUTHERFORD” CABERNET SAUVIGNON’06

HERB ROASTED RACK OF VEAL
Served with Braised Veal-Smoked Cheddar Pierogies,
Carrot-Parsnip Sauté, Herb Veloute and crisp Arugula

PROVENANCE PORTO

CHOCOLATE MOUSSE
House made Mousse with Brownie,
Chambord marinated Strawberries and Macadamia

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

DUCKHORN “ESTATE” MERLOT’05
DUCKHORN “NAPA” MERLOT’07

BRICHE CRUSTED VEAL SCALLOPINI
Layered with fresh Mozzarella, Tomato, Basil and local Farmer’s Bacon and
topped with Beurre Blanc and Balsamic Vinaigrette.

DUCKHORN “THREE PALMS” MERLOT’93
DUCKHORN “HOWELL MOUNTAIN” MERLOT’98

SURF & TURF
Grilled Filet Mignon and creamy Lobster Tart
served with Rosemary Redskins, Baby Zucchini and Cabernet Glaze

DUCKHORN PARADUXX’06

CHOCOLATE DECADENCE
Rich Flourless Chocolate Cake with Fudge Icing,
Caramel and Cherry-Mint Chutney