The Carlton Restaurant

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Build Your Own Bordeaux Winemaker Dinner Menu

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THE CARLTON
TRINCHERO
“BUILD YOUR OWN BORDEAUX”

With Tom McGarvey, Division Manager
Culinary Offerings by Chef Simon DeJohn
Wednesday, November 20, 2013 – 6:30 p.m.
$119 Per Person Excluding Tax & Gratuity

TRINCHERO “MARY’S VINEYARD” SAUVIGNON BLANC’12

CRAB STUFFED ROMA TOMATO
Whipped Avocado Aioli, Arugula & Spicy Strawberry-Kiwi Coulis

TRINCHERO “CENTRAL PARK WEST VINEYARD” CABERNET FRANC’09
TRINCHERO “CENTRAL PARK WEST VINEYARD” PETITE VERDOT’10

CARAMELIZED BEET SALAD
Hydroponic Greens, Blueberry infused Chevre,
chopped Pistachios, Mission Figs & Ice Wine Vinaigrette

TRINCHERO “CHICKEN RANCH” MERLOT’08
TRINCHERO “CENTRAL PARK WEST” CABERNET SAUVIGNON’10

DUCK PASTA
Seared breast of Duck, Giglio Noodles,
Marsala-Sundried Cherry Cream, Spinach, grilled Pears

BUILD YOUR OWN BORDEAUX TRINCHERO MERITAGE’09

BEEF TENDERLOIN

Jamaican spiced Beef Tenderloin oven roasted and served with Pumpkin Risotto,
Almond crusted Fall Squash, Apple Cider Reduction and Pomegranate Balsamic Drizzle

TERRA d’ORO ZINFANDEL PORT

CHOCOLATE CHIP BREAD PUDDING
Golden Raisin Compote and White Chocolate Ganache

Build Your Own Bordeaux Winemaker Dinner – November 20

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Bordeaux Winemaker DinnerOn Wednesday, November 20, The Carlton will feature a Trinchero “BYOB” Winemaker Dinner – tasting all the components of Bordeaux around a great dinner.

This dinner is structured so that our guests get to taste four components of a Bordeaux (Cabernet Franc, Petite Verdot, Single Vineyard Cabernet and Single Vineyard Merlot) during the 2nd and 3rd courses of the dinner.

Before the 4th course, each guest will mix their own “Bordeaux” or Meritage using these components and then taste it next to the Trinchero Meritage. It should be great fun and will be the first time an event such as this has ever been held in Pittsburgh! Click here to view the menu.

DeLoach Wine Dinner Menu

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THE CARLTON
“DELOACH VINEYARDS”
WINE DINNER

With Lindsey Field, Northeast Sales Manager,
Boisset Family Estates
Culinary Offerings by Chef Simon DeJohn
Tuesday, October 29, 2013 – 6:30 p.m.
$99 Per Person Excluding Tax & Gratuity


DELOACH VINEYARDS RUSSIAN RIVER CHARDONNAY’11

LOBSTER & CRAB RAVIOLI
Tender homemade Ravioli with Lobster, Crab, Four Cheeses,
Caramelized Leek-Tomato Beurre Blanc and fresh Herbs de Provence

DELOACH VINEYARDS RUSSIAN RIVER “OFS” PINOT NOIR’10

DELOACH VINEYARDS RUSSIAN RIVER
“GREEN VALLEY” PINOT NOIR’08

TUNA TRIO
Tuna Tartar with Purple Sticky Rice on Cucumber
Peppercorn seared Tuna with Honey Wasabi Crème
Ceviche style Tuna on Wonton with Soy-Ginger Glaze & Miso

DELOACH VINEYARDS CALIFORNIA MERLOT’12

VENISON LOIN
Oven Roasted Cajun rubbed Venison with Twice Baked Sweet Potato,
Spinach-Corn O’Brien Sauté and Sauce Soubise

DELOACH VINEYARDS RUSSIAN RIVER “ESTATE” ZINFANDEL’11

VEAL SALTIMBOCCA “WELLINGTON”
Tender Veal, crisp Prosciutto, Sage, Mascarpone
in Pastry with Lemon Caper Beurre Blanc

DELOACH VINEYARDS SONOMA “FORGOTTEN VINES” ZINFANDEL’09

CHOCOLATE CHEESECAKE
With Strawberry Serrano Cream Cheese and Salted Caramel Drizzle