The Carlton Restaurant

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Pittsburgh Wine Festival Eve “Rivetto” Wine Dinner – May 7

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RivettoEvery year we try to bring you something extra special on the eve of the Pittsburgh Wine Festival.

Please join us on Wednesday, May 7 when a very charismatic, young Winemaker – Enrico Rivetto – presents his world class wines paired with our cuisine!

The Rivetto Family of Alba (Piemonte) has been making outstanding wines since 1902. Enrico, a fourth generation winemaker began working in the fields and the cellar with his father Sergio when he was just a young boy and became passionate about winemaking at a very early age.

The three very high end Rivetto Barolos in the fourth course have received Wine Spectator and Wine Enthusiast scores of “93” and “94”.

His wines can be found in thirty countries around the world and we are so lucky to have him visiting Pittsburgh. Please join us in giving Enrico a great Pittsburgh welcome and come enjoy his wines and a very entertaining evening! Click here to view the menu.

Rivetto Wine Dinner Menu

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WINE FESTIVAL EVE
“RIVETTO” WINE DINNER

With Enrico Rivetto
Culinary offerings by Executive Chef Simon DeJohn
Wednesday, May 7, 2014 – 6:30 PM
$119 per person excluding Tax & Gratuity

RIVETTO LANGHE NASCETTA’12

ALASKAN HALIBUT
Harissa glazed Halibut, Crab Succotash, Edamame, Corn,
Chic Peas, Roast Peppers, Honey Crème Fraiche

RIVETTO DOLCETTO D’ALBA’12

TUNA “TACO”
Ceviche style Tuna, crisp Wonton shell, Wakimi,
Water Chestnuts, Ginger-Citrus tossed Napa

RIVETTO BARBARA D’ALBA’11

PORTOBELLA RAVIOLI
Asparagus, Baby Mozzarella, Tomato-Sausage Ragout,
Garlic infused Olive Oil, crisp Parmesan

RIVETTO BAROLO “LEON”’06
RIVETTO BAROLO “SERRALUNGA”’09
RIVETTO BAROLO “LEON RISERVA”’07

SICILIAN STYLE STEAK
Herb Panko, creamy Parmesan Potatoes,
Roast Cauliflower, fresh Tomato Gremolata

RIVETTO MOSCASTO D’ASTI’12

CARMEL APPLE-MASCARPONE CHEESECAKE
With Maple poached Pears and sweet & spicy Pecans

Five-Course Wine Dinner Special Menu

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THE CARLTON
SPECIAL WINE DINNER 

Available evenings Thursday, June 13, 2013 – Saturday, June 29, 2013 Culinary offerings by Executive Chef Simon DeJohn
Wine selections by Kevin Joyce
 $79 per person – excluding Taxes & Gratuity


FERRARI-CARANO SONOMA COAST FUME BLANC’12

CHILLED SHRIMP SALAD
Baby Shrimp  served over bold & spicy Micro Greens with Sweet Bell Pepper Confetti,
Mangos, Cajun roasted Pecans and Apricot Vinaigrette

     J. LOHR  ARROYO SECO-MONTEREY “RIVERSTONE” CHARDONNAY’11
CHAMISAL  
CENTRAL COAST “STAINLESS” CHARDONNAY’10   

 POACHED  SALMON
Served over Caramelized Onion Brioche with Arugula, Whipped Sun-dried
Tomato-Caper Relish, Horseradish Crème Fraiche and Sea Salted Cucumber

ARTAZURI TINTO NAVARRA GRANACHA’09

STUFFED PEPPER STEW
Ground Filet, Veal  & Pork slowly braised with Tomatoes & Banana Peppers in crisp
Pastry with Red Pepper-Basil Reduction and crispy Leeks

 KATHERINE GOLDSCHMIDT ALEXANDER VALLEY
“CRAZY CREEK” CABERNET SAUVIGNON’10
CONCHA Y TORO
CHILE “MARQUES DE CASA”
CABERNET SAUVIGNON’09   

 LAMB  LOIN
Thinly sliced Herb  grilled Loin of Lamb served over White Truffle & Portabella Mac-n-Cheese
with Baby Patty Pan Squash and Guinness Demi Glace

DESSERT

SALTED CARAMEL CRÈME BRULEE
With Chocolate-Cayenne  Whipped Cream