The Carlton Restaurant

St. Supéry Wine Dinner – Sept. 27

St. Supéry Wine Dinner – Sept. 27

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Robert Skalli, whose family first began producing wine in the 1920’s in France, came to Napa Valley in the early 1970’s to build a winery. He was on a mission to produce the very best wines in a traditional French Bordeaux style. His winery, St. Supéry, was built in the renowned grape-growing region of Rutherford, in the heart of Napa Valley.
Please join us on Thursday, September 27, as we consume five 90+ rated wines paired with Chef Simon’s sensational menu.
 St. Supéry’s Estate Vineyards and Winery are 100% Estate grown and bottled.  
Their winery is sustainable farmed and their winery is Certified Napa Green! These wines are highly nuanced and worthy of your enjoyment!

THE CARLTON
ST. SUPÉRY
WINE DINNER MENU
THURSDAY, SEPTEMBER 27, 2018 – 6:30 PM
With Todd Umbach, 
Northeast Region Sales Manager, St. Supéry
Cuisine by Executive Chef Simon DeJohn
$129 – excluding Tax & Gratuity
 
ST. SUPERY
NAPA VALLEY “ESTATE” SAUVIGNON BLANC’16
 
LOBSTER THREE WAYS
Lobster & Mango Arancini with Grand Marnier Syrup
Lobster Stuffed Shishito Peppers over Beet Salad with Feta & Apple Balsamic 
Lobster & Smoked Gouda Polenta Crisps with Lobster Remoulade
 
 
ST. SUPÉRY NAPA VALLEY “ESTATE” CABERNET SAUVIGNON’15
 
  BRAISED LAMB CHEEKS
Black Garlic-Fingerling Potato Medley, Cipollini Onions, Patty Pan Squash, Creamy Bordelaise, Portobello Salsa 


 
ST. SUPÉRY NAPA VALLEY “ESTATE” MERLOT’13
 
ASIAN LAND & SEA
Tandoori Duck Meatballs, Bluefin Tuna Belly, Pho Broth, Green Tea Soba Noodles, Asian Vegetable Gyoza, Honey Ginger Macadamia Nuts  
 
 
ST. SUPÉRY NAPA VALLEY “ESTATE” ELU RED BLEND’14

SHORT RIB RAVIOLI OSCAR
Bacon Wrapped Asparagus, Jumbo Lump Crab,
Blue Cheese Mousse, Sauce Choron, Puttanesca Toast  

ST. SUPÉRY NAPA VALLEY “ESTATE” MOSCATO’16
 
COCONUT CREAM CHEESECAKE
Whipped Coconut Milk Brulee, Sweet Orange Coconut Flakes, White Chocolate-Macadamia Cookie Streusel