THE CARLTON

“RAYMOND WINERY”
WINE DINNER

With Bridgette Cusamano, Sales Director
Culinary offerings by Chef Simon DeJohn
Friday, May 17, 2013 – 6:30PM
$109 per person excluding Tax & Gratuity

RAYMOND NAPA “RESERVE” SAUVIGNON BLANC’12

CHILEAN SEA BASS
Citrus Poached Bass, Mizuna Greens, Pickled Vegetables,
Lemon Crème Fraiche, Mango Ponzu

RAYMOND MONTEREY “R COLLECTION” CHARDONNAY’11 RAYMOND NAPA “RESERVE” CHARDONNAY’11

LOBSTER CREPE
Spinach Crepe with Butter roasted Lobster Tail, Napa Slaw,
Blood Orange Reduction, Raspberry-Brie Crème.

RAYMOND  MONTEREY “FIELD BLEND”’11

DUCK SCALLOPINE
Breast of Duck with Caramelized Walnuts, creamy Five Pepper Couscous,
Brussels Sprouts, Port Wine-Fig Reduction

RAYMOND NAPA “SOMMELIER” CABERNET SAUVIGNON’10
RAYMOND NAPA “RESERVE” CABERNET SAUVIGNON’10
RAYMOND NAPA  “RESERVE” CABERNET SAUVIGNON’97  RAYMOND NAPA “GENERATIONS” CABERNET SAUVIGNON’08

PETITE FILET
Grilled Filet of Beef, Whipped Yams,
Roast Compari Tomatoes, Bourbon Demi-Glace, fresh Chives

JUSTIN PASO ROBLES  “OBTUSE”’10

CHOCOLATE MOLTEN CAKE
With Peanut Butter filling, salted Caramel Brittle and Crème Anglaise