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Wine Dinners

March 29, 2005

 

Dear Friend:

 

Spring greetings from all of us at The Carlton!  It is certainly an exciting time of the year for all Wine Lovers as we present the most ambitious Wine Dinner Series in our history!  Please join us on Wednesday, April 13 when Beringer’s Matthew Mitchell welcomes us for a very special evening sampling some of the very best that special California winery has ever produced!  While we will enjoy some of the current offerings including the 90pt “Stanley Ranch” Chardonnay the lure and the expense of this dinner certainly lies in the 4th course as we savor the “98” rated Private Reserve Cabernet from 1990, the “95” rated Private Reserve Cabernet from 1994, the Private Reserve Cabernet from the heralded 1997 vintage as well as the “93” rated Bancroft Ranch Merlot!  While it is difficult taking prestigious wines purchased years ago from the cellar it is always great fun pairing and sharing!  Please join us!

 

Our second blockbuster this Spring is on Thursday, April 21 and will introduce Merryvale’s acclaimed winemaker Stephen Test to a Pittsburgh audience!  Since joining this Napa Valley Winery in 1998 Stephen has continued to take the outstanding exuberant fruit from Napa Valley to craft elegant complex wines in the European style!  From start to finish this is another star studded lineup with each wine rated at least “90” and several scoring much higher!  This dinner is also builds to a climax when we sample the “Profile”, the Reserve Cabernet from 1999 and the recent release of the “Beckstoffer Clone 6!”   An evening of outstanding flavors and the opportunity to converse with one of America’s finest winemakers should make this dinner a must for the serious wine aficionado!

 

The third Annual Pittsburgh Wine Festival takes place at Heinz Field on Thursday, May 4.  This undertaking by the Pittsburgh Tribune Review and the PLCB has been an extremely  successful event that brings winemakers and proprietors from all over the world to our city!  This year we are proud to have the opportunity to host Proprietor James Mariani from Castello Banfi for a very special Wine Dinner on Friday, May 6!  Located in the Brunello region of Tuscany, Banfi’s dedication to excellence in the art of winemaking has been recognized all over the world.  This American owned estate founded by James’ grandfather in 1919 has been named “Italy’s Best Wine Estate” every year since 1994!  We will sample the new “90” rated Syrah, the new “90” rated Cabernet, the new “90” rated Brunello (Sangiovese) before tasting the 1995 (rated 93), the 1999 (rated 92) and the current vintage (rated 91) of Summus, their blend of Cabernet, Sangiovese and Syrah!  We hope that you can join us for this special six course feast!  Our Wine Festival Dinner has sold out each of the past two years, so please make your plans soon!

 

Kevin Joyce

Proprietor

 

 

THE CARLTON

“BEST OF BERINGER”

SPECIAL WINE DINNER

With Beringer’s Matthew Mitchell

Culinary offerings by Executive Chef Mark Swomley

Wednesday, April 13, 2005 – 6:30PM

$129 per person – excluding gratuity

                

 

BERINGER “APPELATION COLLECTION” SAUVIGNON BLANC’03 

 

CHILLED CRAB & TOMATO SALAD

Crab & Tomatoes served in a warm Tart with Honey Orange Vinaigrette, Balsamic Syrup, Candied Beets and Citrus Confetti

 

 

BERINGER “STANLEY RANCH” CHARDONNAY’02

 

LOBSTER FETTUCCINE

Butter roasted Lobster Tail served over Lavender Fettuccine with Citrus Herb Butter, Vegetable Sauté, Roast Shallot Aioli and fresh Micro Greens

 

 

BERINGER “STANLEY RANCH” PINOT NOIR’00

 

BRAISED SHORT RIBS

Served in crisp Phyllo with Roast Tomatoes, Caramelized Onions,

Swiss chard, Cabernet Pan Jus Reduction and Chevre Cream   

 

 

BERINGER “HOWELL MOUNTAIN BANCROFT RANCH” MERLOT’97

BERINGER “PRIVATE RESERVE” CABERNET SAUVIGNON’90

BERINGER “PRIVATE RESERVE” CABERNET SAUVIGNON’94

BERINGER “PRIVATE RESERVE” CABERNET SAUVIGNON’97

 

TENDERLOIN OF BEEF

With Brioche-Caramelized Onion Stuffing, Baby Carrots, Duchess Potatoes,

Wild Mushrooms and Morel-Cabernet Glaze

 

 

BERINGER BOTRYTISED NIGHTINGALE “PRIVATE RESERVE”01

 

BANANA-CASHEW WON TONS

 

 

THE CARLTON

“MERRYVALE”

SPECIAL WINE DINNER

With Merryvale Winemaker Stephen Test

Culinary Inspirations of Mark Swomley      

Thursday, April 21, 2005 - 6:30 PM

$119 per person - excluding Gratuity   

 

 

MERRYVALE SAUVIGNON BLANC’03

 

CHILLED ISLAND SPICED SCALLOPS

Served with a spicy Three Cabbage Slaw, marinated Tempura Artichokes,

Orange Vinaigrette and Port Wine Syrup  

 

 

MERRYVALE “RESERVE” CHARDONNAY’01

 

SOLE STUFFED WITH LOBSTER & SHIITAKE MUSHROOMS 

  Roasted with and Herb and Asiago crust and served with Baby Carrots, Rosemary Chive Butter, Citrus Zest and Cilantro

 

 

MERRYVALE “STARMONT” CABERNET SAUVIGNON’01

 

VENISON LOIN

Served with marinated Tomato & Chevre in Phyllo,

Wild Mushroom-Shallot Compote, Port Syrup, Thyme Butter

 

 

MERRYVALE “PROFILE”’01

MERRYVALE “RESERVE” CABERNET SAUVIGNON’99

MERRYVALE CABERNET SAUVIGNON “BECKSTOFFER CLONE 6”’01

 

BABY VEAL RACK 

Herb crusted, oven roasted and served with Gorgonzola Whipped Potatoes, grilled Vegetable Chutney, Cabernet Veal Glaze and Black Truffles

 

 

MERRYVALE “ANTIQUA”NV

 

                                                      FRESH FRUIT TART                                                           

 

 

THE CARLTON

“CASTELLO BANFI”

 WINE FESTIVAL DINNER

With Castello Banfi Proprietor James Mariani

Food Artistry by Mark Swomley      

Friday, May 6, 2005 - 6:30 PM

$139 per person - excluding Gratuity   

 

 

PRINCEPESSA PERLANTE’02

 

 AUSTRALIAN LOBSTER TAIL

Chardonnay & Citrus roasted and served with Macadamia Crab Slaw,

Caviar and Honey Citrus Vinaigrette

 

 

CASTELLO BANFI SYRAH “COLVECCHIO”’01

 

RACK OF LAMB

Roasted with a Shallot & Herb crust and served with Roast Vegetable-Ricotta Strudel, Carrot Mousse and Blackberry Mint Glaze

 

 

CASTELLO BANFI CABERNET SAUVIGNON “TAVERNELLE”’01

 

WILD MUSHROOM SAUTE

Wild Mushrooms pan sautéed with Pancetta, Tomatoes, Sherry, Garlic & Butter. 

Served in crisp Pastry with Demi-Glace, Asiago & Parsley.     

 

 

CASTELLO BANFI “BRUNELLO DI MONTALCINO”’99

 

VEAL ROULADE

Tender Veal rolled with Roast Peppers, Parmesan, Spinach & Pinenuts and served with Brie Risotto, Three Onion Chutney and Roast Garlic Veloute

 

                  

CASTELLO BANFI TOSCANO “SUMMUS”’95

CASTELLO BANFI SANT’ANTIMO “SUMMUS”’99  

CASTELLO BANFI SANT’ANTIMO “SUMMUS”’01

 

PEPPER GRILLED FILET MIGNON

With Stilton Potatoes Anna, Tournade of Carrots & Parsnip,

Truffles, Red Wine Demi-Glace and Asiago Cream

 

BANFI ROSA REGALE’04

 

CHOCOLATE ALMOND TART