The Carlton Restaurant

News

Posted on
No comments

Chef Simon’s Meat Recipes

Thanks to all who are supporting The Carlton by ordering your meat during our curbside pickup. To ensure your meals are as delicious at home as they are dining out, I’m sharing a few recipes:

  • Filet Mignon with Loaded Mashed Potatoes, Charred Asparagus and Sauce Bernaise
  • Veal Chop Milanese with Linguine Florentine, Caper Buerre Blanc & Grieco De Gallo
  • Lamb Chops With Bacon-White Bean Ragout, Maple Almond Carrots & Chimichurri
  • New York Strip Steak with Herbed Redskin Potatoes and Fresh Corn Salad
  • Chicken Parmesan with Wild Mushroom Risotto and Garlicky Green Beans

You can find my meat prep tips and tricks here! I also have a selection of seafood recipes available here.

If you have any recipe or meat preparation questions, please reach out to me via email at sdej622@gmail.com.

– Chef Simon

Filet_Final

Lamb Chops

 

 

 

 

 

 

 

 

Strip Steak

Chicken

 

 

 

 

Posted on
Comments Off on Curbside Pickup: Wine, Steak & Chops

Curbside Pickup: Wine, Steak & Chops

The Carlton will host a curbside pick up of Wine, Steaks and Chops To Go this Saturday from 12-4 p.m. Wine list available here
  • Send an email to wkunkel222@gmail.com. Please include credit card information or request a phone call to provide it over the phone
    • Please place your meat order by Wednesday at 5 p.m.
    • Please place your wine order by Thursday at 5 p.m.
  • You should receive a response within one hour of emailing. If you do not receive a response, please text Bill at 412-874-1140
  • On Saturday, text Bill at 412-874-1140 when you are nearby, let us know what color car to look out for
  • Park out front near the loading dock and pop your trunk
  • Enjoy at home!
Copy of Copy of Chdonn-yay! (2)
Full Wine To Go List Here
Posted on
No comments

Plumpjack Family of Wines Wine Dinner, Mar. 27

Copy of Copy of Copy of Copy of Rom
PLUMPJACK WINE COMPANY
WINE DINNER MENU
Friday, March 27, 2019 – 6:30 PM
With Vintage Import’s Lee Kuehn
Cuisine by Executive Chef Simon DeJohn
$159 – excluding Tax & Gratuity
CADE NAPA SAUVIGNON BLANC’18 
BEET & BERRY POKE
Hydroponic Greens, Candy Striped and Golden Beets, Seasonal Berries, Roasted Watermelon, Medjool Dates, Dehydrated Pear Skins, Puffed Rice, Chevre-Yogurt Dressing
PLUMPJACK “RESERVE” NAPA VALLEY CHARDONNAY’18
WILD MERO (JAPANESE “BUTTER” BASS)
Sesame-Ginger spiced, Shellfish Stew, Miso-Garlic Broth, Fennel, Red Cabbage, Baby Bok Choy, Pineapple-Bell Pepper Melange, crisp Wonton Threads
ADAPTATION NAPA VALLEY CABERNET SAUVIGNON’16
ELK TENDERLOIN
Cardamom & Allspice Rub, Ricotta-Sweet Potato Pancakes, Whipped Avocado Butter,
Saffron-Infused Local Honey, Pickled Root Vegetable Salad
CADE NAPA HOWELL MOUNTAIN CABERNET SAUVIGNON’16
ODETTE NAPA STAGS LEAPCABERNET SAUVIGNON’16 
BEEF ROULADE
Eye of Rib, Wild Mushroom & Leek Stuffing, Purple Carrot Souffle, Caramelized Tomatoes, Green Been Julienne, Sauce Bavarois
TIRAMISU CHEESECAKE  
Espresso-Ladyfinger Crust, Kahlua Mousse,
Shaved Dark Chocolate, White Chocolate Crisp Pearls