The Carlton Restaurant

Archives: February 2018

Justin & Landmark Vineyards Wine Dinner, Mar. 16

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Justin & Landmark Vineyards Wine Dinner
Friday, March 16, 6:30 p.m.
When Justin Baldwin founded Justin winery, his goal was to produce wine worthy of a great Chateau in Bordeaux. He became a pioneer producer of award winning “Bordeaux style” wines on California Central Coast. When desendents of John Deere founded Lanmark Winery, their goal was to produce award winning Chardonnay & Pinot Noir. Their offerings consistently achieve 90+ scores from the major publications. Enjoy the best of both wineries including the “93” rated “Isoseles” when you join us on Friday, March 16. Celebrate the eve of St. Patrick’s Day with us!
If you practice “meatless” Fridays during Lent, Chef Simon has some delectable seafood substitutions for the 3rd and 4th course!

JUSTIN & LANDMARK VINEYARDSWINE DINNER MENU
Friday, March 16, 2026 - 6:30 PM

With Donna Quinn - Director of Wine - Justin & Landmark Vineyards

Cuisine by Executive Chef Simon DeJohn
$109 - excluding Tax & Gratuities

JUSTIN CENTRAL COAST SAUVIGNON BLANC’16
LOBSTER NOODLE SOUP
Sweet & Sour Citrus Broth, Green Tea Soba Noodles, Crab Wonton,
Cilantro Oil, Poached Egg

LANDMARK SONOMA “OVERLOOK” CHARDONNAY’15

SHRIMP THREE WAYS

Shrimp DeJonghe with Garlic & Sherry
Shrimp Empanada with Tomatillo Salsa
Rock Shrimp Salad Bruschetta with Ginger Apple Slaw


LANDMARK “OVERLOOK” PINOT NOIR’15

VEAL ROULADE

Ground Duck Stuffing, Pancetta Braised Greens,
Caramelized Red Cabbage & Onion, Sage Marsala Glaze
*Lenten seafood substitution will be available

JUSTIN PASO ROBLES CABERNET SAUVIGNON’15
JUSTIN PASO ROBLES “ISOSCELES”’14

SHORT RIB RISOTTO
Braised Beef Short Ribs, Saffron Risotto, Lamb Meatballs, Red Pepper Rouille, Enoki Mushroom Jus, Grana Padano Cheese
*Lenten seafood substitution will be available


JUSTIN PASO ROBLES OBTUSE’10

AMARENA CHERRY COBBLER

Chocolate Berry Scone Streusel, Frangelica Whipped Cream, Shaved Dark Chocolate

March Madness: Three Course French Value Menu

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March Madness At The Carlton
Three Course French Value Menu
Chef Simon will be celebrating the food and wine from France during the entire month of March! Come and enjoy a “Restaurant Week” style menu with three courses for only $39.99! Enjoy the wine pairings for only $52.99. Fantastic flavors and exceptional value for the entire month of March!
MARCH MADNESS
FRENCH “THREE COURSE” VALUE MENU
Thursday, March 1, 2026 through Saturday, March 30, 2026
3 courses for $39.99 - with Wine Pairings - $52.99
FIRST COURSE
E. GUIGAL “COTES DU RHONE” BLANC’15
ACCRAS DE MORUE (SALT COD FRITTERS)
Battered Salt Cod, Sweet Berry Remoulade, Citrus Brined Carrots & Peppers, Fresh Herbs
SIMONNET FEBVRE “ST. BRIS” SAUVIGNON BLANC’14
MOULES MARINIERES (MUSSELS IN WHITE WINE)
Prince Edward Island Mussels, Garlic, Leeks, Toasted Baguette, Buttercream
CHATEAU HAUT PLANTEY MERLOT BLEND’14
TARTIFLETTE (POTATOES AU GRATIN)
Baked Potatoes, Caramelized Onion, Pork Belly Lardons, Rebochlon Cheese, Truffle Oil
SECOND COURSE
DOMAINE SAINTE EUGENIE CARIGNAN’15
POULET BASQUE (TOMATO BRAISED CHICKEN)
Roast Chicken, Tomato Braised Pepper Stew, Rice Pilaf, Cayenne Rosemary Crème
WILLIAM FEVRE CHABLIS “CHAMPS ROYAUX”’15
SOLE MEUNIERE (SOLE IN BROWN BUTTER)
Pan Seared Sole Fillet, Brown Butter, French Bean Amandine, Lemon Caper Egg Noodles
BIELER PERE ET FILS COTES DU RHONES “LA JASSINE”’15
HACHIS PARMENTIER (FRENCH STYLE SHEPHERD’S PIE)
Chopped Beef Tenderloin, Sweet Potatoes, Grilled Corn, Snap Peas, Cheese Curd Mashed Potatoes, Puff Pastry
THIRD COURSE
CRÈME BRULEE
CHOCOLATE MOUSSE CAKE
PROFITEROLES

Antinori Wine Dinner, Feb. 21

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Italian Wine lovers do not want to miss this dinner! Every wine is rated above 90 points and several are rated 94-96 points. The Guado la Tasso Bolgheri in the fourth course costs us $115 a bottle and is sure to be the wine of the evening! Join us to enjoy fantastic Italian Wines that pair perfectly with Chef Simon’s cuisine.

ANTINORI WINE DINNER MENU
Wednesday, February 21, 2026 – 6:30 PM
With Charteau Ste. Michelle Wine Estates Steve Puma & Shannon Reynolds
Cuisine by Executive Chef Simon DeJohn
$129 – excluding Tax & Gratuiy

GUADO AL TASSO SCALABRONE ROSE’16

SALMON TAPAS THREE WAYS
Scandinavian Gravlax on “Everything” Brioche, Salmon Ceviche over Mango Avocado Salsa, Salmon Roe with cured Egg Yolk, Savory Biscotti, pickled Asparagus Vinaigrette, Apricot Jam

ANTINORI CHARDONNAY UMBRIA BRAMITO della SALA’16

CRAB & ITALIAN BEAN SALAD
Meyer Lemon & Tarragon Marinade, Great Lake Growers Watercress & Arugula, Lobster Foam, Italian Nut Medley

ANTINORI CHIANTI CLASSICO MARCHESE ANTINORI RISERVA’14

RISOTTO STUFFED MEATBALL
Veal Meatball, Asiago Risotto, Burrata Cheese, Black Truffle Piadine,Wild Mushroom Pistou, charred Pepper Relish
ANTINORI BOLGHERI TENUTA GUADO al TASSO IL BRUCIATO’15

ANTINORI TENUTA GUADO al TASSO BOLGHERI DOC SUPERIORE’13

LAMB & BOAR BOLOGNESE

Housemade Squid Ink Pappardelle, Roasted Fennel, Broccoli Rabe, Sweet Potato Julienne, Ricotta Salata, Mint Julep Demi Glace

ANTINORI MUFFATO DELLA SALA’08

LIMONCELLO CHEESECAKE
Pizzelle Cookie Crust, Prosecco Sabayon, toasted Coconut, Raspberry Coulis