On Tuesday, May 28th, we were on Global Halifax’s Foodie Tuesdays morning show!
Chef Dolente and GM, Jon Whitton, talked about our new menu, the Craft Draught Showdown coming up, and presented our Seafood Pasta dish.
Check out the new menu HERE.
Come and celebrate moms with a special Brunch, featuring live music from 11 a.m. to 3 p.m. on Sunday, May 12.
We will be featuring a brunch menu with some of your favourites from last year and will also have a few options for children . As a special surprise , we are happy to offer complimentary MOMosas for all Moms!
It’s almost Mañana time!
PEI beef, smoked cheddar, fried egg, peameal bacon, pickled peppers, and habanero aioli, all on a croissant bun.
$10 – $1 to Feed Nova Scotia
Add our famous Carleton frites, a green salad, or a Nine Locks Dirty Blonde for $5 and we’ll donate another $1 for each add on!
Want to win free beer for a year from Moosehead?
1. Pick up your burger week passport from The Carleton.
2. Chow down on our Mañana burger, $10 taxes in.
3. Get your passport stamped by a server.
4. Rinse and repeat at two more Burger Week locations
5. Eat another Mañana burger at The Carleton (optional) and drop your passport in the ballot box!
It’s almost that time of year again! The Coast’s Burger Week runs from March 28th to April 3rd this year. This city-wide bonanza sees restaurants offer a one-of-a-kind burger creation with proceeds going to Feed Nova Scotia.
The Carleton’s Mañana burger is P.E.I. beef, smoked cheddar, fried egg, peameal bacon, pickled peppers, and habanero aioli, on a croissant bun. Its got a kick but it’s not too spicy!
For $10 you get the Mañana burger and The Carleton donates $1 to FeedNS. Add a side of our famous frites or green salad for $5 and another $1 goes to FeedNS! Add a Nine Locks Dirty Blonde for another fiver… and you guessed it, another $1 to FeedNS!
We thrilled to participate in Burger Week 2019 and we’ll have special hours for the 7 days of burger madness. On Saturday, March 30, and Sunday, March 31, we’ll be open at noon to start serving The Mañana burger. On Monday, April 1, we’ll be open from 4-8PM for more burger opportunities!
Get eatin’ Halifax!
We’ll be open at 11am on St. Paddy’s Day! We’ve got music (Party Boots, Willie Stratton, The Barrowdowns, and WAY more… info below), dancing, and FOOD.
Chef Dolente has put together a classic menu including full Irish breakfast, corned beef sandwiches, and shepherds pie. The whole menu can be found HERE.
Since January 21st’s Flavours of Italy dinner was such a hit we’re proud to present 5 more In Concert With: Bishop’s Cellar & Chef Michael Dolente. Hosted in our private dining space, these refined dinner party experiences pair superb wines with menus inspired by cuisine from around the world.
On Monday, March 25th, Enjoy 10 courses from Chef Dolente with fine pairings and discussion from Nova Scotia’s top wine and liquor provider, Bishop’s Cellar. All the pairings will focus on the many culinary regions within South America. Tickets are $125.00 (plus 18% gratuity and tax). Limited to 14 seats.
We’re also excited to announce that we will be selling this dinner and the others as a package. Buy all 5 dinners in 2019 and receive a $100 gift card for use on any other night at The Carleton. Please contact us at email@example.com if you would like to take advantage of this offer.
Last Thursday we hosted our third Craft Draught Showdown and the first of 2019! Garrison put up a valiant effort but Propeller Brewing Co. came out on top.
If you haven’t been to one of these yet, we have 5 more lined up for 2019 and we feel some rivalries a-brewin’. You can purchase tickets for any of Chef Dolente’s Craft Draught Showdowns right now! They make great gifts as birthday or celebration dinners.
Don’t want to miss any of the action? Treat yourself to all 5 and get a $50 gift card for use on any other night at The Carleton! Contact us at firstname.lastname@example.org to take advantage of this offer.
For all of February we’ve been participating in Discover Halifax’s Dine Around event. We’ve been running a prix fixe menu that offers a starter + main for $30 and you can add dessert for just $5! This offer ends on February 28th, so book your table now and come try some of Chef Dolente’s amazing food.
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.
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!
fresh shucked local oyster, gremolata
Albacore tuna crudo, anchovy emulsion, caper, preserved lemon, squid ink cracker
citrus braised fennel, blood orange, toasted almond, crème fraîche
house ricotta cheese, pickled cucumber, blackberry, hazelnut, buttermilk whey dressing
pasta cacio e pepe
house made cavatelli, Parmigiano, Pecorino, cracked black pepper
wild Nova Scotia scallops, cannellini bean cassoulet, chorizo, sun-dried tomato butter, chive
confit Québec duck leg, smoked parsnip, toasted farro, blueberry brown butter emulsion
vanilla bean panna cotta
passion fruit, pineapple, coconut
amaretti cookie, salted caramel