On Sunday, June 26, The Carlton will be hosting the Chaine des Rotisseurs for a special Wine Dinner. The Chaine is an historic dining group with chapters all over the world that has been devoted to fine dining for centuries.
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.
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
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
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
Please join us Wednesday, 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