Come join the Carvers team for an afternoon of fine wine, food and fellowship.
Saturday, March 23 from 12:00 to 3:00 hosted by Joshua Dotson from Wine Trends
and the Carvers team.
Featuring Wines from The Wine Trends Portfolio, featuring wines Decoy, Cline Cellars, Kiona, Marietta Cellars, Buena Vista
and many more
You are invited to taste 27 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 for $60.
Must provide payment at time of ticket purchase or $70 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 937–433-7099
Limited Space Available. Reservations Required
Join us for an incredible afternoon of Fine Wine, Food and fellowship on Saturday, July 29th from 12:00 until 3:00. Featuring Wines from The Heidelberg Portfolio, featuring wines from J Vineyard, Whitehall Lane, Orin Swift, Franciscan and many more. You are invited to taste 24 great wines!
Enjoy great wine selected by Ashley Hake
and food prepared by Chef Drew Ballard
100 tickets available at $70 per person
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 937-433-7099
Limited Space Available. Reservations Required
Come joint the Carvers team, Chef Drew Ballard and wine sommelier Joshua Dotson for an exciting evening of great food, fine wine and fellowship on Thursday, June 22 at 6pm.
Cline Family Cellars Wine Dinner
Thursday June 22nd at 6pm
Presented by Joshua Dotson
Pairings prepared by
Chef Drew Ballard
First Course
2021 Cline Chardonnay
Peach Bruschetta
Whipped goat cheese base with fresh basil, peaches, & balsamic drizzle over crostini.
Second Course
2022 Cline Viognier
Crab Cakes w/ Mango Chutney
Lump crab cakes topped with fresh mango & line chutney, White blossoms & cilantro.
Third Course
2021 Cline Fog Swept Pinot Noir
Veal Marsala
Lightly fried veal cutlets in a creamy sauce filled w/ shallots, mushrooms, & garlic.
Fourth Course
2021 Cline Rock Carved Cabernet Sauvignon
Filet Mignon and Greens
Garlic & black pepper marinated filet of beef on a bed of arugula
Dessert
2021 Cline Eight Spur Zinfandel
Vanilla Pecan Fudge
Intensely rich square of vanilla pecan fudge accompanied by cinnamon berries & cream.
Reservations are Required $70 per Person
plus, tax and gratuity.
50% of each dinner will be charged if reservation is canceled with less than 72 hours’ notice.
Come join your friends in the Carvers lounge for an evening of Buckeye Mini Tini Martini cocktails on Friday April 28th from 5:30 to 8:30. Come and socialize with great food and taste what Buckeye Vodka has to offer.
Mini Martinis $6.00 Choose from
~Buckeye Cosmo ~
~Red Delicious Buckeye ~
~Pomegranate Buckeye~
~Raspberry Buckeye~
~Dirty Buckeye~
~ Fuzzy Buckeye~
~ Apple of my Buckeye~
Come join Sommelier Josh Dotson from Wine Trends and the Carvers lounge team for an evening of great wines, food and fellowship on Thursday, April 20th from 5:30 to 8:00
Featuring Wines from Wine Trends Portfolio
Goose Ridge, Paysan and Trail Marker
You are invited to taste 6 wines!
Each 2 ounce taste of your choice is $4
A flight of all 6 available for $24
Full glass pours for $12
Food selections available and
food prepared by Chef Drew Ballard
No Reservations Required, Lounge area only
Come join head Chef Drew Ballard and the the Carvers staff for an evening of fine Groth Vineyards fine wine, great food and fellowship on Thursday, April 27th at 600PM with guest speaker Erin Hall
Thursday April 27th
6:00PM
Hosted by
Chef Drew Ballard
with guest Speaker Erin Hall
First Course
Groth 2020 Charddennay
Hillview Estate Vineyard, Napa Vally
Ahi Poke With quinoa and heirloom tomatoes
Second Course
Groth 2021 Sauvignon Blanc
Napa Valley
Pesto Cheese Hors D’oeuvres
Third Course
Groth 2017 Reserve Cabernet Sauvignon
Oakville, Napa Valley
Cabernet Braised Short Rib Pasta
Entrée
Groth 2018 Oakcross Proprietary Red
Oakville, Napa Valley
Smoked Tri- Tip
With Black garlic chimichurri served with layered duck fat potatoes
Dessert
Groth 2020 Estate White Blend
Oakville Estate Vineyard, Napa Valley
Roasted, Wine soaked Peaches and Plums
with a whipped Aquafaba
$110 plus tax and gratuity
Limited space available. Reservations and a credit card to hold reservation
required at time of booking.
50% of each dinner will be charged if reservation is canceled
with less than 72 hours’ notice.
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
Reception
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
Latkes
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.
Carvers Uncorked with
Wine Trends Wines
$70
Join us for an incredible Afternoon of
Fine Wine and Food
Saturday, March 18th
12:00-3:00
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 937–433-7099
Limited Space Available. Reservations Required
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
$14
Bulleit Honeybee Sting
Bulleit bourbon, spiced honey, lemon juice and garnished with a orange
$12
Bulleit Cider
Bulleit Bourbon, Cider and lemon juice
$12
Sweet tea Bulleit Lemonade
Bulleit Bourbon, sweet tea, lemonade with a mint garnish
$12
Bulleit on the Rocks
$12
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.
$22
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
$34
Boubon Mustard Bacon Wraped Shrimp
Four large shrimp with tequilla cocktail sauce & fresh celery
$16
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
$15
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
Entrée
Palermo Napa Valley Cabernet
Ribeye with Cabernet Mustard Sauce
broiled, sliced ribeye steak topped with cabernet mustard sauce
Dessert
Abstract Red Blend
Red Wine Dark Chocolate Fondue
Make Your Reservations today -937-433-7099
Seating is limited
$100 per person
1535 Miamisburg Centerville Rd, Dayton, OH 45459
© 2018 Carvers Steaks and Chops. All rights reserved.