~ 25 BURGERS TONIGHT – 5PM
~ “Dino-Bones” Thursday Smoked Specialty – Tomorrow
~ “Oktoberfest” Platter – starts Tomorrow – 10/12
Starting at 5pm sharp, we will be serving the most desirable “two-hands-required-to-consume” locals favorite…THE CV BURGER! 25 BURGERS (for the 25th…like what we did there?!?) will be available on a first come, first served basis (no reserves) in both the RESTAURANT and/or BAR!!!
If the picture doesn’t get your mouth-watering, maybe this description of a SUCCULENT, SCRUMPTIOUS & SATIATING, HALF-POUND WAGYU BURGER w/ housemade brioche bun, butter lettuce, caramelized onions, compote cheese, 2000 island dressing and golden-brown house steak fries..will!?!
Available at 5pm in both the Carpe Vino restaurant & bar, until sold out!
“Dino-Bones” Thursday Smoked Specialty
Pictures just don’t do justice for the shear enormity of these decadent beef ribs…aka “DINO BONES.” Also, known as the “Plate Short Ribs” (diagram below) they are the biggest, meatiest beef ribs, with one single rib tipping the scales at 1 – 2.5 lbs PER RIB! Pitmaster Spencer Smith will be smoking these gargantuan bones, smothered in salt, pepper and mesquite seasoning, over oak for seven hours. We only have a limited amount of “Dino Bones,” TONIGHT ONLY, available at 5pm both in the bar & dining room.
smoked “dino bone” beef short rib (1 bone per serving) | braised greens & horseradish creme fraiche – 38
“OKTOBERFEST” PLATTER & BEER! STARTS TOMORROW!
Sometimes you just have to have a little fun! That’s our plan as tomorrow we Chefs Tim Dube and Olivia Poulos will be offering their Bavarian inspired “Oktoberfest” appetizer platter on the Carpe Vino menu! Sausages, sauerkraut, pretzel…so much more, you’ll just have to see the platter for yourself tomorrow!!! To top it off, we will be offering Hofbrau Munchen Oktoberfest Beer (in swanky glasses) that can be purchased with or without the Oktoberfest platter. Who knows, if your lucky maybe we will have some David Hasselhoff playing in the background. CLICK HERE for “THE HOFF” reference. More information and picture tomorrow!
“OKTOBERFEST” Platter available in the Bar or Restaurant 5-9pm, 9/26-10/12.
MARK YOUR CALENDARS (OCTOBER 10th) FOR THIS FIRST EVER “COOPERATIVE EVENT” WITH SIERRA MOON GOLDSMITHS!!!
DETAILS TO COME NEXT WEEK!
want more? follow us on instagram!
With so many changes, so many items to offer, the quickest and easiest platform for us to use is INSTAGRAM. We have two accounts; one specifically for Carpe Vino (restaurant) which you can follow @carpevinoauburn. OR, for all things related to CV Wine & Spirits, ie; sales/deals/allocations, follow us @cv_wine_and_spirits. Don’t worry, we don’t post every minute of every day, just let you know about the good stuff…like the menu items below.
seared dayboat scallops
New scallop dish getting ready for fall at @carpevinoauburn. Absolutely perfect compliment to the fall harvest making its way through our doors. A must try the next time you are in.
seared dayboat scallops | caramelized carrot, vadouvan, golden raisin – 16/34
piggyback rye sazerac
Have you had “Piggyback” 6yr Rye from Whistlepig yet? Yes or no…makes no difference just come down to Carpe Vino and have some with us. Neat, rocks, ball, square…whatever you like.
whistlepig “piggyback” rye sazerac| la fee absinthe parisinne, bittercube blackstrap bitters, peychauds bitters – 15
hanger steak & fries
HANGER STEAK & FRIES! What else could you want for a “Mid-Week Special?”. Available Tuesday-Thursday Bar or Restaurant @ 5PM.
hanger steak | frites, bearnaise sauce – 26
toasted fig leaf panna cotta
Chef Tim Dube decided to try his hand at dessert and this one will not disappoint!
toasted fig leaf panna cotta|whipped fromage blanc, local black mission fig, spiced red wine poached bartlett pear, brown butter toasted almond, local honey. – 9
jewel of russia “classic” martini
Hands down our best-selling cocktail on the menu. If it’s got classic in the menu…why mess with it? Also available, but not pictured, Jewel of Russian “Ultra” Martini.
jewel of russia “classic” martini | hand stuffed blue cheese olives – 18
We look forward to seeing you soon,
The CV Crew