THE CARLTON
“FESS PARKER”
SPECIAL WINE DINNER

With Chris Draves, Eastern Regional Manager, Fess Parker
Culinary Offerings by Chef Simon DeJohn
Tuesday, November 12, 2013 – 6:30 p.m.
$99 Per Person Excluding Tax & Gratuity

FESS PARKER SANTA BARBARA COUNTY CHARDONNATY’12

SHRIMP & SCALLOP SALAD
Poached Shrimp & Bay Scallops with Arugula, Lentils, Bell Pepper Confetti,
Sweet & Sour Carrots, White Balsamic and Chive Vinaigrette.

FESS PARKER SANTA BARBARA “FRONTIER RED” NV

SHELLFISH BOUILLABAISSE
Mussels, Clams & Oysters in a hearty Provencal Broth
with Fall Squash and Basil Oil

FESS PARKER CENTRAL COAST “PARKER STATION” PINOT NOIR’11

FESS PARKER SANTA RITA HILLS PINOT NOIR’11

DUCK PHYLLO
Duck Confit, caramelized Walnuts & Marsala Fig Jam
roasted in crisp Phyllo and served over Citrus tossed Watercress

FESS PARKER SANTA BARBARA COUNTY SYRAH’11

FESS PARKER SANTA BARBARA COUNTY “THE BIG EASY”’11

MAPLE-CHILI GLAZED LAMB LOIN
Served over Fire Roasted Pablano-Cotija Cornbread Pudding
with Lemon Crème Fraiche and Mango-Tomatilla Salsa

FESS PARKER SANTA BARBARA COUNTY PORT NV

CHOCOLATE SAYBAYONNE
With shaved White Chocolate and Raspberry-Mint Whipped Cream