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