All posts by Bob Talty

Wednesday, Mar 29

Duckhorn Vineyards Wine Paring Dinner

Come join the Carvers team for an evening of fine wine, great food and fellowship on Wednesday, March 29th at 6:00 pm.

Hosted by
Chef Drew Ballard
with guest Speaker Joshua Dotson 

Decoy Sparkling Rosé Wine

First Course
Duckhorn 2021 Migration Pinot Noir Sonoma Coast
Cranberry and Brie Bread
House made bread infused with
Cranberries• melted brie cheese• Maple Walnuts

  Second Course
2021 Duckhorn Chardonnay Napa Valley
Topped with smoked salmon and crème Fraiche.
Lightly fried potato and onion mix
Hot smoked salmon• Crème Fraiche• Fresh Radish • Chives •Lemon

Third Course
2019 Paraduxx Red Wine Napa Valley

Ancho and Coffee Lamb Lollipops
Coffee rubbed lamb lollipops grilled with ancho chilies.
Salt • Brown Sugar• Paprika • served with fig crostini.

Fourth Course
2020 Cabernet Sauvignon Napa Valley
Prime Rib
Garlic herb crusted slow roasted prime rib with
Tender fingerling carrots• charred onions• cabernet Jus

Fifth Course
2021 Decoy Limited Merlot, Alexander Valley
Red Wine Velvet Cake
With a cream cheese frosting

$125.00 plus tax and gratuity
 Limited space available.
Reservations and 50% deposit Required at time of booking.

Saturday, Mar 18

Uncorked Wine Tasting – Saturday, March 18th

Carvers Uncorked with
Wine Trends Wines


Join us for an incredible Afternoon of
Fine Wine and Food

Saturday, March 18th

Featuring Wines from Wine Trends Portfolio
Featuring Fess Parker, Peay, Long Meadow Ranch
and many more

You are invited to taste 25 great wines!
Enjoy great wine selected by Ashley Hake
and food prepared by Chef Drew Ballard 

100 tickets available
Tickets can be purchased in advance in person or by phone.
Must provide payment at time of ticket purchase.

or $80 if Paying at the door the day of the event.

Business casual attire is requested.

Retail wine available for sale!

For Questions
Please Contact Ashley Hake 937433-7099

Limited Space Available. Reservations Required 

Thursday, Feb 23

Bulleit Bourbon Pairing Event – February 23rd

Come join the Carvers team for a Bulleit Bourbon event in our lounge on Thursday, February 23rd from 6:30 to 8:00. No Reservations required this is a first come first serve lounge event

Bulleit Bronx Manhattan
Bulleit Rye, Fernet- Branca smoked, served with
Luxardo cherries and a bacon slice

Bulleit Honeybee Sting
Bulleit bourbon, spiced honey, lemon juice and garnished with a orange

Bulleit Cider
Bulleit Bourbon, Cider and lemon juice

   Sweet tea Bulleit Lemonade
Bulleit Bourbon, sweet tea, lemonade with a mint garnish

Bulleit on the Rocks

Paired Bulleit Menu
Created by Chef Drew Ballard

Bulleit Bacon Jam Steak Burger
Fresh arugula, thick cut cheddar topped with A1 Aoli Bulleit bacon jam on a buttered
bun served with garlic fries.

Bulleit Crab Cakes
Two lump crab cakes lightly breaded, baked in garlic oil served with a Bulleit
bourbon remoulade sauce, diced red peppers and a side item of your choice

Boubon Mustard Bacon Wraped Shrimp
Four large shrimp with tequilla cocktail sauce & fresh celery

Bourbon Walnut Wedge Salad
Iceberg lettuce, bourbon walnut vinaigrette dressing, bacon, balsamic
reduction, diced tomatoes, roasted peppers & onions and shaved parmesean
cheese served with garlic bread


Tuesday, Jan 24

Orin Swift Wine Dinner

Come join the Carvers staff for an evening of fine wine, food and fellowship prepared by Drew Ballard on Tuesday, January 24th at 6:00

First Course
Mannequin Chardonnay
Pecan Chicken Salad with Apricot and Brie
Grilled brie topped with pecan & apple chicken salad and finished with an apricot glaze

Second Course
8 Years in the Desert Zinfandel
Pistachio Pesto Shelled Pasta
Salted pasta shells in our house made pistachio and sun dried tomato
pesto, topped with black pepper shaved Parmesan

Third Course
Slander Pinot Noir
Pan Seared Salmon with Caramelized Endive
Salmon marinated in lemon, garlic, chives and olive oil,
roasted then paired with caramelized endive and white pepper risotto

Palermo Napa Valley Cabernet
Ribeye with Cabernet Mustard Sauce
broiled, sliced ribeye steak topped with cabernet mustard sauce

Abstract Red Blend
Red Wine Dark Chocolate Fondue

Make Your Reservations today -937-433-7099
Seating is limited
$100 per person

Tuesday, Dec 27

Johnnie Walker Rye Lounge Party

You are Invited to our Johnnie Walker Rye
Lounge Party!
Tuesday the 27th starting at 5:00 pm

Chef Drew Ballard
Has paired some amazing items with Johnnie Walker Rye.

Braised Pork butt
with candied Brussel sprouts

4oz Filet
Topped with a caramelized onion sauce
served with Au gratin potatoes

Johnnie Walker Rye

Don’t like Scotch? That’s OK try our
Warmup to Winter Drink list

Mele Kalikimaka

Bulleit Bourbon, Fernet-Branca and simple syrup

Baby It’s Cold Outside
Hayner Bourbon with house made spiced honey, And fresh lemon juice

Sleigh Ride
Vanilla Vodka with espresso and butterscotch schnapps with a caramel rimmed glass

Naughty Elf
Copper and kings Brandy and Grand Mariner

Old Nic Fashioned
Aperol and Prosecco with apple cider with lemon and simple Syrup

  The Grinch
Jägermeister with peach schnapps, Amaretto, lime juice and splash
of absinthe served with a sugar rim

Feel free to come and socialize with friends and taste what Johnnie Walker and the Chef have to offer.
Reservations are not required but are recommended as seating is limited . . . 937-433-7099.

Tuesday, Dec 6

Ashes and Diamonds Wine Dinner

Ashes & Diamonds Wine Dinner
Tuesday, December 6th at 6:00

 Prepared by
Chef Drew Ballard

First Course
Blanc No3
Pesto Linguine
Roasted Herb Tomatoes • Grilled Goat Cheese • Toasted Almonds

Second Course
Cabernet Franc No3
Braised Lamb Brasato
Turmeric Risotto • House Gremolata

Third Course
Red Hen Cabernet Sauvignon

Roasted Duck Breast
Pecan Puree • Spiced Citrus Jus

Grand Vin No3
Grilled Prime NY Strip
Salsa Verde • Cotija Bone Marrow Butter •Braised Red Cabbage

Rouge No3
Blackberry Cobbler
House Spices

$145 per person
Make Your Reservations Today
Seating is Limitted

Sunday, Dec 25

Celebrate Your Family Christmas Dinner at Carvers

Bring your whole family and join the Carvers family for Christmas Eve dinner from 4:00pm to 9:00pm on Saturday, December 24. The Carvers full menu will be available in addition to some special Holiday features. Make your reservations early as there is a limited number of reservations available.

Carvers will be closed on Christmas day to allow its staff to spend the day with their family.


Saturday, Jul 16

Carvers Uncorked Wine Tasting 07/16/2022

Carvers Uncorked Wine Tasting
Featuring Heidelberg’s Wine Portfolio

Join us for an incredible afternoon of fine wine, food and fellowship
Saturday, July 16th
12:00 to 3:00

Featuring fine wines from the Heidelberg Portfolio

You are invited to taste 25 great wines selected by Ashley Hake and food prepared by Chef Jonathan Dennis

Retail wine is for sale
Tickets can be purchased in advance by phone: 937-433-7099
Or in person on the day of the wine tasting
$60 for a great afternoon of wine tasting

Everyone had a great time at the Heidelberg wine tasting . . .

Carvers Popular Lounge

Carvers lounge has long been popular gathering place for friends and family. Weather you come alone after work or with a group, take some time to relax and enjoy your favorite refreshment.

Award winning wines before dinner

Dinner in the lounge
Lounge menu

Special after dinner drinks, coffee and desert
Desert Menu

Popular and craft beers

Generous pour cocktails and mixed drinks

Favorite liqueurs

Popular Cigars for enjoying on the patio

Sports and special entertainment or watch parties on the large screen televisions



Sunday, May 29

Carvers Guest Portfolio 05/28/2022

Welcome to Carvers guest portfolio containing some photos of folks that have given us permission to share there special occasion or dining experience at Carvers. If you are a regular guest at Carvers, we thank you for your patronage and if you have never been to Carvers, we invite you to join us for a unique dining experience. At Carvers you may come the first time as a guest but you will always leave as a valued member of the family.