The first in a series (TBA), but this one’s a little special. Focusing on the best that Italy has to offer in food and drink, Chef Dolente and Bishop’s Cellar team up for a dinner revolved around exquisite pairings!
10 courses paired with Italian wines and liqueurs for $125 (plus tax and gratuity). Only 14 seats. Casual but refined dining with all your foodie questions answered by Bishop’s Cellar and Chef Dolente.
Get your tickets HERE.
Happy Holidays! We’re taking a break from December 23-30th and January 1-3.⠀
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We have a few more sell out shows before Christmas and then we open up again for our New Year’s Eve party! If you don’t have your tickets yet, get ’em soon!
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Thank you for an AMAZING 2018!!!
Ring in the New Year at The Carleton (that would be Monday, December 31st for the calendarly challenged) with food, fiddles, friends and… kilts?
Hogmanay (Scots: [ˌhɔɡməˈneː]; English: /ˌhɒɡməˈneɪ/ HOG-mə-NAY) is the Scots word for the last day of the year and is synonymous with the celebration of the New Year (Gregorian calendar) in the Scottish manner.
Enjoy a 3 course dinner with an amuse bouche and two rounds of bubbly (on arrival and at the bells). Shannon Quinn and special guests will be providing the music from 10pm-2am! Shannon has been performing as a fiddler/vocalist for the past 16 years and is an award winning celtic folk musician from Halifax.
For the dinner and show, tickets are $85 (plus HST, includes gratuity) and reservations can be made from 7pm – 9:30pm by clicking HERE or by calling us at 902-422-6335. If you’re just planning on coming for the entertainment tickets are $20. We still recommend making a reservation even if you’re just interested in the music!
Amuse
oyster
fresh shucked local oyster, gremolata
FIRST
tuna
Albacore tuna crudo, anchovy emulsion, caper, preserved lemon, squid ink cracker
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fennel
citrus braised fennel, blood orange, toasted almond, crème fraîche
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ricotta salad
house ricotta cheese, pickled cucumber, blackberry, hazelnut, buttermilk whey dressing
SECOND
pasta cacio e pepe
house made cavatelli, Parmigiano, Pecorino, cracked black pepper
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scallops
wild Nova Scotia scallops, cannellini bean cassoulet, chorizo, sun-dried tomato butter, chive
•
duck
confit Québec duck leg, smoked parsnip, toasted farro, blueberry brown butter emulsion
THIRD
vanilla bean panna cotta
passion fruit, pineapple, coconut
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chocolate ganache
amaretti cookie, salted caramel
The Carleton has a brand new menu!
Chef Michael Dolente has put together a menu that is innovative and exciting. Inspired by ‘small plate dining’, this menu is built on the philosophy of eating to socialize.
Small Plate Dining means:
• Trying new flavours
• Personalized experiences
• Afforable, expertly crafted dishes
“The small plates approach is how I love to both cook and eat. More of a dining and social experience rather than a meal just because you’re hungry and have to eat. I want our guests to be able to try multiple different plates and flavours at the same time while shared with friends and loved ones. Food for me is about family and friends being together and sharing a great experience through food.” — Chef Dolente
Musically themed and offering something to suit every palate, all food items are affordable and priced to include tax. Also, 80% of the menu is gluten free!
Don’t worry, we still have the frites.
Our new Happy Hour starts today (Oct. 4th) as well! Check out the poster below and we’ll see you after work or on a relaxing Sunday. 😉
Please join The Carleton for the first of our In Concert With series as Chef Michael Dolente welcomes visiting chefs, winemakers, brewmasters, and performers to play together and serve up one of a kind creations.
On Sunday, March 25, Chef Michael is joined by Guest Chef Mark Gray from The Watch that Ends the Night. Together they will prepare and present an eight course dinner with such delectables as world-renowned sustainable Faroe Island Salmon, tender and ever-so-slightly smoky Charred Octopus, classic Sirloin of Beef in Sauce Bordelaise, and Hennessy Tiramisu (coffee, cognac, cocoa, all your favourites!).
Consider pairing with drinks specially chosen to complement each component of the menu, including a refreshing pre-dinner Aperol, the lovely off-dry layered aromas of Wither Hills Pinot Gris, and the exuberant dark cherry and ripe cassis of one of the very few organic ports Fonseca Porto.
