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| - Five of us had dinner at The Carlton last night and it was a wonderful dining experience.
For appetizers we had: 1 jumbo lump crab cake, 1 beet salad, 1 lobster and crab gnocchi, and 2 house salads. The Jumbo Lump Crab Cake which I ordered, was meaty with crab and was very rich sitting atop of Julianne vegetables. The Dijon Cream and fresh herb sauce it came with was just delicious. The gnocchi was tender and mild which allowed the lobster and crab to predominate the flavor profile. It was served in a Spinach, Caramelized Onions and Tomato-Ketel One Cream base. Very tasty indeed.
Salad eaters, house and beet, all said they were great as well. These were all very good size appetizers so you might save some for taking home if you plan on heavy entrees and tend to fill-up fast.
With the appetizers we also finished off two lemon cream martinis, one sour apple martini and one Grey Goose on the rocks with a twist, and one Arnold Palmer (AP refills aplenty). All drinks were made well. The had a nice martini list, a pretty good wine by the glass list and a full wine list which comes out on an iPad. Pretty cool approach. I am not counting but they say they have over 500 wines on the list. Enough to match any taste or meal. Later for dinner we wanted some rich, creamy full mouth Chardonnay so the proprietor suggested Sonoma-Cutrer for us. This was delicious and great match with our food.
Dinner entrees were hard to choose from the extensive menu which includes some great daily specials which they say usually change every day. Sticking with a theme, I went the seafood route all night and choose the Florida Grouper which was prepared oven roasted and was fresh Parmesan crusted and served with Lobster Pierogies, Spring Vegetables and Roast Garlic Butter. Oh my was this meal ever rich and tender. The Grouper was completely melt in your mouth fresh and tender, and I exaggerate not one bit. The Pierogies were moist, tender and full of lobster stuffing and it went so well with the Grouper. Boy this was a satisfying choice.
Three people, were enticed by the 14 oz. medium to medium rare Prime Rib. They all came out looking absolutely beautiful. Jody who is the real Prime Rib connoisseur said that his ranked up with the best of them. Jody has traveled and lived or visited may cities for extended stays. He has lived in Las Vegas so he had the opportunity to eat a Lawry's Prime Rib several times. To which I can say when I ate there with him a time or two, and I thought it was the best I ever had. So that puts The Carlton up with the best prime rib places in our judgment.
Linda went for the Ahi Tuna entrée, which she said was extremely fresh and tender with the fabulous Tuna flavor one seeks in the best sushi. But it doesn't come naked. It's preparation is fresh Wasabi-Panko crusted with the Ahi Tuna seared rare and served with Curry-Coconut Orzo, Asian Greens, Hearts of Palm-Julienne Carrots and Yuzu Butter. This was a beautiful and tasteful preparation. Had enough to bring home and it served as a special breakfast this morning.
I have to say that everything was really outstanding at The Carlton. Topping it off with some personal service, Kevin Joyce, the owner stopped at our table to see if we were enjoying or meals. Have to hand it to Kevin, his professional staff, and especially Executive Chef Mark Swomley who has been there for 16 years. The Carlton itself has been around for 27 years which I think is a real testament to its enduring quality and service. You can not go wrong here.
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