THE CARLTON
“GIRARD”
SPECIAL WINE DINNER

With Henry Greenly – Regional Representative
Culinary offerings by Executive Chef Simon DeJohn
Thursday, March 13, 2014 – 6:30 p.m.
$109 per person excluding Tax & Gratuity

GIRARD NAPA VALLEY SAUVIGNON BLANC’12

PINEAPPLE STUFFED SCALLOPS
Seared Diver Scallops, Chili dusted Pineapple,
Red Cabbage-Papaya Slaw, Sriracha-Mango Drizzle

GIRARD NAPA VALLEY PETITE SIRAH’11

HAWAIIAN OPAH CHEEKS
Soy-Ginger crusted Opah, Sesame Roasted Edamame,
assorted Pickled Radish, Plum Wine Glaze

GIRARD NAPA VALLEY CABERNET SAUVIGNON’10

DUCK BREAST “BLT”
Duck Breast, grilled Foccacia, Duck Bacon, Kale,
Kumato Tomatoes, Blackberry Gastrique

GIRARD NAPA VALLEY ARTISTRY’10

PETITE FILET & LOBSTER ROCKEFELLER
Center cut Filet, Petite Herb-Panko baked Lobster Tail,
Phyllo wrapped Asparagus, Lemon Pepper Beurre Blanc

GIRARD NAPA VALLEY ZINFANDEL’11

ASSORTED GANACHE TRIO
Chocolate Cherry, Dark Chocolate,
Mint Chocolate in a sweet Pastry shell with Zeppola