October 2009


Freeman WineryWe welcome Ken Freeman to The Carlton on Friday, November 6 to introduce his prestigious small production Russian River Valley Chardonnays and Pinot Noirs to a Pittsburgh audience!  Ken has enjoyed a super successful career in business, but was able to realize a dream when he and his wife purchased a small Russian River Valley winery in 2001.  Today, his exclusive and highly rated wines are found at the finest restaurants and he has been heralded as one of the top Pinot Noir producers in the world!

Here’s the menu:

“FREEMAN WINERY” WINE DINNER
Friday, November 6, 2009 – 6:30 p.m.

With Ken Freeman
Culinary selections by Executive Chef Mark Swomley
$109 per person excluding gratuity

FREEMAN RUSSIAN RIVER VALLEY RYO-FU CHARDONNAY’06

HONEY GLAZED SALMON
With creamy Leeks, whipped Carrots, Apple Butter & fresh Thyme

FREEMAN SONOMA COAST PINOT NOIR’06

ROAST GAME HEN
With Butternut Squash Ravioli, sautéed Pearl Onions, Veloute and crisp Arugula

FREEMAN RUSSIAN RIVER VALLEY PINOT NOIR’06

CHILLED PEPPER CRUSTED TUNA
Seared rare and served with Basmati, Pickled Ginger and Mango Vinaigrette

FREEMAN RUSSIAN RIVER VALLEY “KEEFER RANCH”’07

PLUM & WASABI ROAST DUCK
With Scallion Pancake, dark Soy Glaze & Lemon Daikon Salad

ROYAL TOKAJI “FIVE PETUNAS”’03

BANANA CASHEW WONTON

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Bodega Benegas Wine DinnerVintage Import’s Lee Kuehn presents the Bodega Benegas Wines from Argentina on Friday, October 30 at The Carlton Restaurant!  Argentinian wines captured the attention of Wine Advocate’s Robert Parker in his August 2009 cover story!  He hailed the value and strength of these offerings and singled out the Bodega Benegas wines by giving 7 of their offerings scores of greater than 90 points!  Come sample two Malbecs and some wonderfully blended reds paired with great cuisine!

Here’s the menu:

“BODEGA BENEGAS” WINE DINNER
Friday, October 30, 2009 – 6:30 p.m.

With Vintage Import’s Lee Kuehn
Culinary offerings by Mark Swomley
$89 per person – excluding Taxes & Gratuity

CLARA BENEGAS CHARDONNAY’07

CHILLED SHRIMP & CLAM SALAD
Served in crisp Phyllo with Macadamia Slaw,
Champagne Vinaigrette and Citrus Zest

DON TIBURCIO’05

BEEF CARPACCIO PINWHEEL
Beef Carpaccio rolled with fresh Mozzarella, Red Pepper Pesto, Olives and Spinach.
Served with Balsamic Vinaigrette, chopped Egg and Smoked Sea Salt

JUAN BENEGAS MALBEC’06
BENEGAS “ESTATE” MALBEC’06

VEAL ROULADE
Roasted with Shiitake Mushrooms, Red Peppers, Pine Nuts, grated Asiago.
Served with Herb Pilaf, Roast Tomato Cream and Micro Herbs.

BENEGAS ESTATE FINCA LIBERTAD’05
BENEGAS LYNCH MERITAGE’05

FILET MIGNON
Served with Horseradish crushed Potatoes, grilled Vegetables,
Roast Garlic Butter and Blue Cheese

d’ARENBERG CHARDONNAY-SEMILLON “THE NOBLE”’06

GRILLED PEAR “SHORTCAKE”
With toasted Macadamia and Raspberry Drizzle

Gary Eberle, Eberle Wine DinnerWe welcome back native Gary Eberle,  of Eberle Winery, to Pittsburgh on Monday, October 12 to savor the wonderful wines from his Paso Robles vineyard!  After Gary finished playing college football at Penn State in the 60’s he went on to LSU where he studied cellular genetics and then to U.C. Davis for work on a enology doctorate.  After co-founding Estrella River Winery (now Meridian), Gary decided to produce premium, small production wines in Paso Robles.  He began his own label with the release of the 1979 Eberle Cabernet Sauvignon.  Please join us in saluting the success of one of our own and I guarantee you will leave a big fan of Eberle!

Here’s the menu:

“EBERLE WINERY” WINE DINNER
Monday, October 12, 2009 – 6:30 p.m.

With Gary Eberle – Proprietor
Culinary offerings by Mark Swomley
$99 per person – excluding Taxes & Gratuity

EBERLE COTES du ROBLES BLANC’08

ALMOND CRUSTED SEA BASS
Oven roasted and served with Mixed Grain-Cranberry Risotto and Citrus Cream

EBERLE CHARDONNAY’08

ROAST LOBSTER TAIL
Served with Brie Risotto, French Beans,
Three Tomato Tartar, Crab Relish and Beurre Blanc

EBERLE ZINFANDEL’06

BRAISED SHORT RIBS
Tender slowly braised Short Ribs in Pastry with Caramelized Onions, Pancetta,
Roast Peppers, Boursin Cheese, Pan Jus Reduction and Herb Butter.

EBERLE “ESTATE” CABERNET SAUVIGNON’05

TENDERLOIN OF BEEF
Served with Fingerling-Vegetable Hash, Saga Blue Cheese Cream,
shaved Truffle and Cabernet Demi-Glace

EBERLE MUSCAT CANELLI’08

WARM APPLE NAPOLEON