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Serving Up Lunch Just For The Holiday’s

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Three restaurants who normally open their doors for dinner service only, make an exception in the month of December.  Carvers, Jay’s Seafood and Fleming all will be serving up special lunches for your holiday celebrating.  Reservations are suggested, as many diners will take advantage of these special lunches.

 

Carvers Steaks & Chops

1535 Miamisburg-Centerville Road, Washington Township
(937) 433-7099

open for lunch Mon – Friday 11:30am – 2pm through Dec 21st

A special lunch menu including Salmon Caesar salad, crab cakes, and their award winning prime rib will be offered as well as their full dinner menu will be available

Jay’s Seafood Restaurant

225 E. Sixth St, Dayton
(937) 222-2892

opens for weekday lunch Dec 5 -21 from 11:30am – 2pm

Lunch menu includes fresh fish options like wild cod, swordfish or tuna, salmon crepes, fried shrimp and a prime rib sandwich .

 

 

Fleming’s Prime Steakhouse & Wine Bar

The Greene * 4432 Walnut Street
937-320-9548

Open Friday at 11:30am for lunch in December

The Friday Lunch Prix Fixe $38 per Guest and here is the menu”

STARTER choice of

WILD MUSHROOM SOUP truffle cream, thyme
FLEMING’S CHOPPED SALAD walnuts, tomato, cucumber, root vegetables, parmesan, honey-lime vinaigrette

ENTRÉE choice of

6 OZ. FILET MIGNON* served with our signature Fleming’s Potatoes
CALIFORNIA BURGER* prime beef, tomato, arugula, bacon, avocado, cheddar cheese, smoked jalapeño aioli on a challah roll served with french fries & crispy castelvetrano olives
CRAB CAKES roasted red pepper & lime butter sauce
BREAST OF CHICKEN roasted, white wine, mushroom, leek & thyme sauce CALIFORNIA POWER BOWL farro, beech mushrooms, roasted tomatoes & butternut squash, kale, pickled onions, grilled avocado, pistachio mint pesto

DESSERT choice of
KEY LIME PIE fresh key lime, graham cracker crust, chantilly whipped cream
NEW YORK CHEESECAKE classic preparation, topped with caramel & fresh citrus HOUSEMADE CHOCOLATE TRUFFLES Chef’s seasonal selection

Bars Serving Up Cucumber Inspired Cocktails on World Cucumber Day

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As our regular readers know we’ve been highlighting food holidays for years, sharing the history when we can find it, fun fact and great food and drinks relating to the food of the day.  Well Thursday, June 14th happens to be World Cucumber Day.

Cucumbers are high in water and low in calories, fat, cholesterol, and sodium. They have a mild, refreshing taste and a high water content. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration. The term “cool as a cucumber” is actually derived from the cucumber’s ability to cool the temperature of the blood. Also when applied topically, cucumber really does cool the blood and eases facial swelling, which is why cucumbers are so popular in facial regimens.

There are over 33 varieties of cucumbers, the most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.

Other types include:

Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.

Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.

Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.

Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.

Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.

 

But this year there’s an even cooler way to celebrate World Cucumber Day!   Hendrick’s Gin is a brand of Gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick’s uses cucumber and Bulgarian rose to add flavor.   For several years now Hendrick’s  celebrates this day and  wishes to spread love, understanding and appreciation for cucumbers everywhere and invite all those with a curious mind to celebrate World Cucumber Day on June 14 to cultivate and embrace their very own unusual side.

Several bars across the Miami Valley will be featuring  Hendrick’s cocktails on June 14th to celebrate “World Cucumber Day” with a slice of the unusual.  Here they are, in no particular order:

Cucamelon Felon

Mudlick Taphouse:   Cucamelon Felon*

Hendricks Gin, Fresh Watermelon, Fresh Cucumber, Fresh Lime Juice  and House Made Mint Simple                       *its so good it’s criminal

Hole in the Wall  Laid Back Lemonade

Hendrick’s Gin, cucumber syrup, fresh cucumber, lemonade & club soda. Garnished with a lemon wedge.

Lily’s Bistro   Hendrick’s Cucumber Strawberry Old Fashioned

Hendrick’s Gin, Freshly Muddled Strawberries & Cucumber, Simple Syrup & Angostura Bitters. Served on the rocks and garnished with a strawberry and cucumber slice

The Black Watch

The Highland Stag    The Black Watch

Hendrick’s Gin, Drambuie Liqueur, Blackberry Brandy, muddled blackberries & a blend of fruit juices

Carver’s Steaks & Chops    The William Wallace

Hendrick’s Gin, St. Germain Elder Flower Liqueur, fresh squeezed lime, rhubarb bitters, fresh cucumber and an egg white

Canal St. Arcade & Deli   Know it all Hipster

A shot of the unusual Hendrick’s Gin paired with Steigl Radler Grapefruit Beer

Trolley Stop  G & T Mojito

Hendrick’s Gin, freshly muddled mint & lemon, simple syrup, & tonic water. Garnished with a fresh cucumber slice

The Scarla

Sky Asian Cuisine  The Sarla 

Hendrick’s Gin, St Germain Elderflower Liqueur, fresh mint, fresh lime & house made cucumber puree

Patterson Pub   Cool as a Cucumber Soda

Hendrick’s Gin, lemonade, lime juice, fresh cucumber & a hint of club soda

Let’s Do Lunch – Special Holiday Hours At Carvers, Jay’s and Rue Dumaine

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One of the best things about meeting friends for lunch during this holiday season is the additional choices we have from these restaurants that have added lunch hours just for December.  From experience we suggest you may want to call for reservations!

13335531_10153518467957541_9043574519746137192_nRue Dumaine
1061 Miamisburg-Centerville Road, Washington Township
Wed, Dec 14, 21 & 28,  11am – 2pm

Menu for Dec 14th lunch:

Cauliflower Soup with caraway croutons $6.5

Dumaine ~ tender salad greens, balsamic vinaigrette, dried cranberries, sheep’s milk feta, sunflower seeds $8.5

Salad of Belgian endive, Fuji apples, watercress**, walnuts, blue cheese, Banyuls vinaigrette $10

Charcutière…pork rillette, prune jam, Dijon dollop, mound of cornichons, grilled Farmhouse bread $12

House-smoked Skuna Bay salmon & Yukon potato hash with spinach** & leeks,pan-fried farm fresh egg** $16

Grilled fresh fish (TBD), goat cheese gnocchi, Jamestown pea shoots**, roasted beet**-pickled shallot-caper relish, tarragon emulsion $16

Hill Farm chicken CORDON RUE ~ pan-seared chicken quarter, house-cured ham & Gruyere, draped with a Dijon veloute, petite green beans $16

Beef burger*, Gruyere, griddled onion, Dijon $13

Pommes frites $5

Haricot vert $5

Vanilla bean-orange tapioca pudding, winter compote $6

Buttered walnut gelato, beurre noisette madeleine $6

Flourless chocolate torte, peppermint-bittersweet chocolate ganache, crushed peppermint candy garni, peppermint anglaise $6.5

10172737_10151961334036502_1120215164_nCarvers Steaks & Chops 
1535 Miamisburg-Centerville Road, Washington Township
Mon – Fri 11:30am -2 pm   through Dec 23rd

will offer their regular menu along with some special lunch selections

 

 

jaysseafoodJay’s Seafood
225 E. Sixth St, Dayton
Mon – Fri 11:30am -2 pm   through Dec 23rd

Appetizers
Fresh Oysters* On the Half Shell………………. each $ 2.75
Shrimp—Jumbo 6/8 Gulf shrimp Large peeled………………………… each $ 4.25
Clam Chowder     Cup   $ 4                                      Bowl     $ 7
Crab Cake Pan-fried jumbo lump Maryland crabcake. Served with creamy cole slaw   $ 11
Calamari Strips  Baked with garlic butter or fried and served with red sauce            $ 10
Mozzarella Cheese Strips  With honey mustard sauce……………. $ 8
P.E.I. Mussels   Fresh Canadian Mussels steamed in white wine and garlic butter      $ 10
Crab Rangoon (3) Luscious bites of crabmeat tucked into wonton wrappers and fried to golden perfection $ 7

 

Sandwiches
Sandwiches served with chips—Substitute Fries $2.00 

Sliders (3) Kobe beef burger, salmon and tuna … $ 11
Slider Sampler   One of each… $ 11
Cod Sandwich Wild cod fillet battered and fried, served on a Kaiser roll with lettuce, tomato and tartar sauce…. $ 13
Fish Tacos  Chef’s selection of seared fish in grilled soft corn tortillas withshredded cabbage, pico de gallo, spiced lime sour cream and cilantro……. $ 11
Italian Chicken Sandwich Grilled chicken breast with pesto aoli, provolone cheese, grilled romaine and
marinated tomatoes on a baguette… $ 12
Grilled Portabella Mushroom Sandwich Portabella Mushroom, zucchini and roasted red pepper, arugula, red onions, tomatoes and goat cheese on a toasted bun…. $ 12
Lunch Entrees
Lunch entrées include a Garden Salad—For $3 substitute Jay’s Signature Spinach Salad, Caesar Salad topped with  parmesan cheese and garlic herb croutons or a cup of chowder

Jambalaya
Crayfish, duck and sausage served over rice in a lightly spiced sauce………. $ 14
Linguine ai Frutti di Mare
Linguine tossed with shrimp, scallops, mussels and chopped clams in a white
wine garlic butter sauce……………………………………………………………………. $ 15
Bourbon Spiced Salmon
Fresh Atlantic salmon lightly blackened and served on horseradish mashed
potatoes with our house made New Orleans style bourbon sauce………….. $ 16
Grilled Diver Scallops
Grilled with ginger soy sauce and a touch of scotch with your choice of  potato
or vegetable…………………………………………………………………………………… $ 21
Greek-Style Swordfish
Fresh swordfish baked with a lemon, caper basil sauce served on seasoned
spinach with crumbled Feta Cheese………………………………………………….. $ 17
Fried Shrimp (5)
….. From the southern Gulf of Mexico. Served with your choice of red skin
potatoes or vegetable…………………………………………………………………….. $ 15
Salads
Blackened Salmon Caesar Salad……………………….. $ 16
Blackened Chicken Caesar Salad………………………. $ 14

Fresh Fish—Chargrilled, Blackened or Baked
Choice of roasted redskin potatoes or vegetable

Tuna*            $ 15
Swordfish      $ 16
Wild Cod        $ 13
Salmon           $ 15

Carvers Holiday Wine Show & Toy for Tots Drive

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6gaccdua0qx5aeoc6wui7hnbb9ck87i4You are invited to taste over 30 Wines from Robert Mondavi, Stratton Lummis, Row Eleven, Trinchero, Joel Gott, Complicated, Terra d’Oro Charles & Charles, Napa Cellars, Folie a Deux, Civello, Magician with food prepared by Chef William Pence.

Tickets must be purchased in advance by phone or in person
10% of Profits Will be Donated to The Marines Toys For Tots Toy Drive
Marines will be present to collect toy & monetary donations.
(Donations are encouraged but not expected)
Live Music in the Lounge with
Dustin Vincent
Raffle will include select wine & memorabilia as well as Carvers Gift Certificates!

Here Comes the FLEURS ET VIN Festival!

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“Fleurs et Vin” Festival will feature over 400 wines for tasting !

Get ready to raise your wine glass this Sunday at Carillon Park , because Dayton’s premier wine and gourmet food festival arrives!!

That’s right, the one and only shindig known as “FLEURS ET VIN” (flowers and wine in French) takes place this weekend!

This is a Food Adventure and Wine extravaganza that you don’t want to miss.  The Big Ragu will be there in full force!

 

WHAT:  FLEURS ET VIN FESTIVAL

WHERE: At Historic Carillon Park,  1000 Carillon Blvd.  Dayton, Ohio 45409

WHEN: SUNDAY MAY 18th from 1pm – 4pm

WHY: To benefit AIDS Resoruce Center of Dayton Ohio

MUST DRINKS:  Over 400 wines available for tasting and a Beer Garden !

MUST EATS:  Local restaurants providing samples of menu specialties.

Restaurants Include: Amar India, Carvers Steaks & Chops, Central Perc European Cafe, Chappys Tap Room and Grille, Coco’s Bistro, El Meson, Figlio, Giovanni’s, Jay’s Seafood, Kohler’s Catering,  Lock 27 Brewing,  Mamma DiSalvo’s,  Neil’s Heritage House,  The Oakwood Club, Salar Restaurant and Lounge The Dock, The Deli at Webster Street & Top of the Market and Thai 9.

WHAT ELSE: Live Music during the festival by J.t. Fedrick and the Sax Groove, a silent auction that ends at 3pma and a Live Auction that starts  at 4pm 

COST: $70 in advance, $75 at the door  click HERE for more ticket info

Just in Case: Don’t drink and drive- Divine Services will be on hand if you and your car need a ride home.

Fleurs Et Vin is something you must experience as a true Daytonian.  Experience the best wines in the world, paired with Dayton’s Best Restaurant offerings.  It is for charity, which makes getting a ticket a no brainer.  Support Dayton, support the AIDS Resource Center, and join the fun at Carillon Park.  Treat yourself to a Food Adventure !

We raise our wine glasses high and say “Here’s to Fleurs Et Vin, the toast of the town this Sunday!”  See you under the big tents!

Are you a Dayton foodie?  Then join us for more fun Food Adventures by “liking”us on Facebook.

Check out our photo gallery below from last year’s event!

 

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Fleurs Et Vin: A Great Success at Carrillon Park

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Each Guest Received Souvenir Glasses

Did you miss it?  Endless wine tasting and all the food samplings you wanted were featured at the 2013 Fleurs et Vin Festival held at Carillon Park on May 19th.  The Big Ragu was on hand with Dayton Most Metro’s staff, greeting the massive crowds and sample the various offerings.  It was a Food Adventure paradise in the heart of Dayton, and a must eat on our list of events.

If you were not able to make it to this annual benefit for the AIDS Resource Center Ohio, then check out our recap, below.

Here’s the Skinny:

— FLEURS ET VIN is Dayton’s Premier Wine and Gourmet Food Festival, typically held each year on a Sunday in May from 1-4pm under the tents at Carrillon Historical Park.  It is an all-you-want tasting event with a loyal following.

— ALL of the food and wine was donated by locally owned restaurants, allowing 100% of the proceeds to benefit AIDS Resource Center of Dayton.  A Food Adventure with a cause

— Admission price allowed you access to over 400 wines from around the world and taste menu samples from 20 local restaurants, along with a Belgian Beer Garden area !

— Live and Silent Auction areas allowed even more funds to be raised for this worthy cause that focuses of prevention and education about AIDS, along with service programs that help those in need with HIV/AIDS.

— Live music filled the air and added to the warm ambiance.

With so many good wines and so much good food, below are our picks for the best of the best from this spectacular event!

Crab Rangoon from Thai 9.  Our Favorite Rangoon in Dayton.

OUR FAVORITES  (THE FOOD):

Thai 9’s Crab Rangoon and Chicken with Rice:  In our opinion, the best crab rangoon in the Dayton area were these incredible samples from Thai9.  Stuffed full and deep, and served with a sweet side of Thai sauce, we found ourselves returning to this line often.  The Thai chicken dish was also incredible at this station.  It was a Thai pepper chicken, served in a brown, curry house sauce over a bed of white rice.  We told them we loved it, but our mouths were so full that they couldn’t understand us.

The Dock’s Crab Cakes:  Slowly seared on their portable flat top grill, these were flavorful, hand-packed circles of love.  The sauce that topped the crab cakes was the secret ingredient that kept us coming back for more.  The staff of The Dock probably wanted to file a restraining order against us for hanging out by their grill as much as we did.  We could not resist seconds of these scrumptious bites of crab heaven.

Hawthorn Grill’s  Sorbet and Strawberry ShortCake: All of the desserts at Hawthorn Grill are homemade by Chef Candace and her staff.   Her sorbet was a perfect, refreshing break during this hot event.  The bite size piece of cake, topped with a strawberry sauce also hit the spot.

Scratch Catering’s Beef Brisket and Carmelized Onion Bruschetta:  When doesn’t Chef Matt Hayden please the hungry crowds?  This delicious, slow-cooked sampling was just as pleasing to the eye, as it was to our taste buds.  The hits from Scratch Catering just keep on coming ….

OUR FAVORITES (THE WINES):

Canella Blood Orange Mimosa:  Talk about refreshing!   This tasty, bottled mimosa was the perfect drink, on this hot day.  The server at this booth had to be tired of us by the end of the event.   Probably our favorite offering from the Vintage Wine Distributor.  This Italian wine cocktail is made from grape wine and the juice and pulp of blood oranges from Sicily.

Heron Chardonnay:  A crisp, white wine made from 22 year old grape vines.  The winery is a female owned, family vineyard run by Laely Heron.   One of the few American women who made wine in France, Heron’s products are also produced in California.

Spreitzer Riesling 101:  This German Riesling comes from a winery owned by two brothers who have been honing their craft since 1997.  It was a cold, refreshing sip of sparkling goodness in the warm weather.

The Belgian Beer Garden: Although this was a wine festival, Heidelberg Distributing distracted us with some great beer selections.  Food Adventures enjoyed a couple of  Stella Artois beers in a souvenir pint.  The Big Ragu went for some Hoegaarden beer and an Ommegang Witte Beer.

All in all, this is Dayton’s “Wine me and dine me” Festival.  We loved being a part of a wonderful event, that supported a locally based AIDS charity.  Good local food and world class wines, what more could one ask for?   So let us end this Food Adventure, by raising our glass with a toast.. “Whether you love Merlot or Chardonnay, here’s to seeing you at Fleurs et Vin, next May!!”

For more wine, and no whine, visit Food Adventures on Facebook and “like” them by clicking HERE !

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Dayton Bartenders Compete For Jagermeister Title

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The Winner’s Trophy

While most of Dayton were watching election results, the Dayton Racquet Club was packed with some of the region’s most creative bartenders.  Jägermeister Herbal Liqueur hosted an exclusive event for 25 area bartenders, who had submitted their best Jager recipes to earn a “Seat at the Table” for for the first ever Jagermeister Mix Off.

Tony Dea, State of Ohio Manager for  Sydney Frank Importing Company, explained “that each bartenders recipes were  sent to our New York headquarters where the brand team chose the top 10 to compete in the regionals. A similar event was held last night in Cincinnati and next week Columbus and Cleveland  bartenders will compete in their regionals, and in January the finalists from all 4 cities will compete for the state title.”

The  finalists from Dayton  included Colleen Mescher from Taggarts Pub, Jonna Thompson of G & J’s Highspot, Nicole Hitte from Good Time Charilie’s, Tim Brant from MJ’s Cafe, Cheri Simmons of Brixx, Dave Thomas from Ned Peppers, Dave from Jimmie’s Ladder 11 and Seth Browning of Carvers Steakhouse.

Bartender Dave from Jimmie’s Ladder 11

Bartenders were introduced by DJ Fish, who shared their  drink recipes while they had 5 minutes to mix 18 drinks, which were then served to 17 judges, 15 of them being the bartenders that did not make it to the top 10.  Other judges included representatives from Southern Wine, the local distributor for Jagermeister.  A caricature artist was on hand to make sure each guest left with a souvenir,  and Connie from Tuty’s in Fairborn won a Jager Tap machine in the door prize drawing.

While the judges were tabulating the votes, guests where treated to a Flair Bartending demonstration by Scott Christian, the raining Bistro Franchise Champion.  Just like Tom Cruise from Cocktails, Christian juggled up to 4 liquor bottles, while mixing drinks to the cheers of the crowd.  He heads next week to Pittsburgh, where he claims “he’ll win and head on to the Top 10” and continue his touring with the Flair Bartending Associations World Tour.

The 3 finalists, surrounded by the Jager Girls, will head to the state finals in Jan.

The 3rd place winner, Marissa Todd from Bargos Grill and Tap (2nd from the left above) won a $100 with her Jager Mocha Mudslide:  In a blender mix 1oz of Jager, 1oz of Van Gough double expresso, chocolate syrup, 1 scoop of Ben & Jerry’s phish food ice cream and half and half.  Serve in a chilled 16oz glass.

In 2nd place Seth Browning (2nd from the right)  took home $150 and will be happy to serve you a Chocolate Jager Mint at Carvers:  1 1/2 oz Jager, 1/2 oz dark creme de menthe, 1 1/2 oz Godiva White Chocolate served in a chocolate drizzled martini glass.

Winner Jamie Gaulding

Taking home the Dayton regional trophy as well as  $250, Jamie Gaulding, from PC’s Lounge on Gettysburg,  winning nameless recipe is:

1 part Jager to 2 parts Italian sweet cream (aka coffee mate), half a teaspoon of cinnamon, and a pinch of nutmeg.  Blend with ice and serve in a rocks glass, top with whip cream and a sprinkle of nutmeg.

“All three of the top finalist will head to the State finals in Columbus, held in January according to represent Dayton,” according to Heather Taggart Robinson, the Ohio Sales Representative for Sidney Frank Importing Company.

Carvers Celebrates Anniversary With $15 Gift To You

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It’s been 15 years since Carvers Steak & Chops opened their doors at 1535 Miamisburg-Centerville Road (Rt. 725) in Washington Township.  Originally part of a California based chain, in 2008 that company dissolved after filing bankruptcy and this location was taken private.  As an independent, the 220 seat restaurant has continued to grow their reputation, winning the “Best Steak” title on the local ActiveDayton poll in both 2010 and 2011.  Whether you’re a fan of the Ribeye, New York Strip filet or just prefer Prime Rib, Carvers is happy to serve you up a midwest aged steak, hand cut daily by Chef William Pence.  All entrees are served with your choice of French onion soup, clam chowder, spinach, chopped or caesar salad as well as a side selection of a potato dish or vegetable.  I highly recommend their au gratin potates!

To compliment their extensive beef and seafood menu, Carvers wine list includes over two hundred selections, as well as the largest selection of Single Malt Scotch’s in the Miami Valley.  The lounge has live musical entertainment every Friday and Saturday night and there is a private dining room available for groups of up to 60.

Carvers is offering a $15 off dinner for two deal to celebrate their 15th anniversary Sat, Nov 26th through Mon, Nov 28th. Just show your server this story on your mobile device or print a copy and present it. Reservation are not required, but you can make them by calling (937) 433-7099.

A Week Of Wine Tasting Dinners Ahead

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It’s a week with some great dining choices as some of our finest independently owned restaurant are presenting dinners paired with amazing wines. Wine tasting dinners can really help you learn about wine; and they are a great social event, too! Most wine dinners are hosted family style, which means you’ll be seated at one long table.  This makes for great conversations and fun!  Here are 3 choices, and if you are interested, please call and reserve quickly, as these will sell out quickly.

Hawthorn Grill’s Autumn Wine Dinner

Monday, Nov 15th, 6:30pm  $60,  reservations required
1222 East Stroop Road, Kettering, OH 45429

The Menu:

Diver Caught Scallops, Spinach & Arugula Salad, Roasted Acorn Squash, Apple, Pomegranate, Portobello Mushrooms, Maple Vinaigrette
~ 2007 Schloss Vollrad Riesling Kabinett ~

Pan Roasted Quail Butternut Squash and Wild Mushroom Risotto
~ 2008 Wente Morning Fog Chardonnay ~

Sausage Stuffed Pork Loin, Natural Jus with Stone Ground Mustard and Dried Cherries, Mashed Parsnips, Haricots Verts, Maple Glazed Carrots
~ 2006 Cambria Julia’s Vineyard Pinot Noir ~

Sweet Potato Tart Maple Cream and Molten Chocolate Cake Cinnamon Ice Cream
~ Taylor Fladgate 10 Year Tawny Port ~

Carvers Steaks and Chops present

Chateau St. Jean Wine Dinner

Thurs,  Nov 18th , 6:30pm, $60++, Contact Michael Parks to reserve at 937.433.7099
1535 Miamisburg Centerville Road, Washington Township, OH 45459

Reception
Chateau St. Jean Pinot Noir 2007, Sonoma
…
First Course
Chateau St. Jean Chardonnay 2007, Alexander Valley

Fresh Alaskan Halibut, Crusted with Almonds, Thyme, and
Olive Oil. Spinach, Garlic and Lemon Juice

Second Course
Chateau St. Jean Merlot 2007, California

Roasted Chicken Breast Glazed with Bourbon, and Vanilla
Mixed Greens, Red Wine Vinaigrette, Parmesan, Pomegranate

Third Course
Chateau St. Jean Cabernet Sauvignon 2006, Sonoma

Hand Carved Filet Mignon, Sea Salt, Cracked Black Pepper
With New Potato, Parsley, and Garlic

Fourth Course
Chateau St. Jean Riesling 2009, Sonoma

Carver’s Famous Mixed Berry Crostata
Grand Marnier Sabyon

Brian DeMarke, Vintners Select and L’Auberge Proudly Present:

Five of the worlds great winemakers

Wed, Nov 17th, 6:30pm in the Main Dining Room, $150  299-5526
4120 Far Hills Ave, Kettering, OH 45429

They have all come togather in Washington St. to make wine in this incredible growing region at a
smidgen of the price of their wines from there home base.

LONG SHADOWS VINTNER, POET’S LEAP 2009 Riesling, Columbia Valley
$24.99 retail  BLEND:  100% Riesling

CHESTER-KIDDER 2005, Columbia Valley
SPECIAL PRICING: $54.99 retail  BLEND: 55% Cabernet Sauvignon, 40% Syrah, 5% Merlot

FEATHER 2006 Cabernet Sauvignon, Columbia Valley
$69.99 retail    BLEND:  100% Cabernet Sauvignon

SEQUEL 2006 Syrah, Columbia Valley
SPECIAL PRICING: $52.99 retail  BLEND:  100% Syrah

PEDESTAL 2006 Merlot, Columbia Valley
$62.99 retail   BLEND:  86% Merlot, 8% Cabernet Sauvignon, 4% Petit Verdot, 2% Malbec

The Menu

First Course
Terrine of Hudson Valley Foie Gras
Sautern Brused Brioche

Second Course
Bison Oxtail
Saffron Risotto, Truffle Sauce

Third Course
Fricasse of Wild Faisan (Pheasant)
Red Caper Gnocci, Oregon Chanterelle Mushrooms

Fourth Course
Medallion of Canadian Venison
Red Cabbage, Sauce Grand Veneuer

Fifth Course
Crepe Souffle

Carvers $20 4th of July 3 Course Meal Deal

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Carver’s Steaks & Chops is offering a special 3 course meal to celebrate Independence Day Weekend.  Enjoy a 3 course grill menu for just $20.

~ Salad Course ~
Fresh Baked Bread and your choice of Soup of the day,Romaine Salad with Bleu Cheese, Bacon, Roasted Onions & Red Peppers in a Balsamic Vinaigrette, Carvers Spinach Salad with Apple, Glazed Almonds and Honey Dijon Dressing, Mixed Baby Greens with Pinot Noir Vinaigrette, Goat Cheese and Glazed Walnuts, or Classic Caesar.

~ Entree Course ~

Every entree comes with your choice of: baked potato, roasted garlic mashed potatoes, Au gratin potatoes, French fries, wild rice pilaf or vegetable.

Filet Mignon or Prime Rib  or N.Y. Strip Steak  or Grilled Chicken  or Grilled Salmon or Tilapia

~ Dessert Course ~

Carvers Creme Brulee  or Chocolate Mousse

Offer not valid with any other promotional offer.

Carvers Holiday Hours
Thurs  5- 10pm
Fri &  Sat 5 – 10:30 pm
Closed on the 4th of July
Mon  4 – 8pm

1535 Miamisburg Centerville Road, Washington Township
(937) 433-7099

Carvers to host Toasted Head Wine Dinner

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From a winery tucked away in the Dunnigan Hills of Yolo County, they set out to spread the word of toasted barrels and their distinctive influence on wine.  Toasted Head is named for the age-old practice of toasting barrel heads and staves that imparts a mellow, toasted flavor to barrel-aged wines.

On Tuesday, June 15th at 6:30pm Senior Red Winemaker Owen Smith of Toasted Head will lead guest of Carvers through a four course meal prepared by Chef William Pence.  Each course will be paired with one of Toasted Head’s distinctive wines.  During the dinner Smith will share tales about his challenge of expanding Toasted Head’s red wine program from estate Shiraz to
Merlot, Cabernet Sauvignon and Pinot Noir sourced from some of the best growing areas in California’s North Coast.

The Menu:

Reception

Toasted Head Viognier 2008, Dunnigan Hills

First Course:  Toasted Head Chardonnay 2007, Russian River Valley

Pacific Jumbo Prawn, prepared in a warm Peruvian

Style Ceviche. Served over Yuca Root

Second Course:  Toasted Head Cabernet Sauvignon 2006, Alexander Valley

Filet Mignon, Spinach, Watercress, Red Grapes,

Goat Cheese Pecans, Balsamic Dressing

Third Course: Toasted Head Untamed Red“ 2007, California Blend

Chicken Quarters Marinated in Greek Olive Oil, Oregano, and Lemon

Topped with Niçoise Olive, Cucumber, Tomato, and Onion

Accompanied by Asparagus and Bell Peppar Risotto

Fourth Course: Toasted Head Pinot Noir 2006, Sonoma Coast

Assortment of Artisanal Cheeses and Fresh Fruit

To attend, contact Michael Parks to reserve at 433-7099.  Wine dinner is $45 per person plus tax and gratuity.

Carvers To Host 5 Course Robert Mondavi Wine Dinner

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images-116The fine wines of America’s innovative Estate Winemaker will be sampled and paired with the cuisine of Chef William Pence on Wed, April 14, 2010 at 6:30pm.  For more information or to make reservations contact Michael Parks at 433-7099.

First Course
Robert Mondavi Fume Blanc 2007, Napa Valley

Grilled Sea Scallop, Yuzu Salsa of Tomato, Cilantro, Onion
Bell Pepper, Cucumber, Peruvian Red Pepper

Second Course
Robert Mondavi Chardonnay 2006, Napa Valley

Grape Leaves Stuffed with Lamb, Rice, and Mint
Cucumber Yoghurt Sauce

Third Course
Robert Mondavi Pinot Noir 2006, Napa Valley

House Smoked Atlantic Salmon over
Butter Lettuce, Goat Cheese, Pecans

Fourth Course
Robert Mondavi Cabernet 2006, Napa Valley

Hand Cut Wagyu Beef Striploin
Roasted Spring Vegetables

Fifth Course
Robert Mondavi Moscato d’Oro 2008, Napa Valley

Lychee Sorbet, Fresh Berries, and
Classic Sabayon

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$75.00 Plus tax & gratuity.