***Limited Bookings Available!!!***
Last year, Carpe Vino purchased a custom-built smoker (aka Big Burda), so we could introduce our “Smoked Specialties” to the Carpe Vino menu. Due to the collaboration of Chef Alexander and our talented Pitmaster Spencer Smith, we were able to create countless smoked delicacies over the course of the year. The highlight of our new “smoked-meat” venture had to be MEMPHIS IN MAY!
Every year in late May, Memphis welcomes barbeque fanatics from all over the country for its four-day World Championship Barbeque Cooking Contest. This holy grail of ‘que transforms the 30-acre Tom Lee Park into a magnet for 100,000 visitors in search of all things tangy and chewy. Some 250 entrants compete for bragging rights and they crank out more than 16 tons of pork for an appreciative horde of fans who will mark the 41st anniversary of this extravaganza.
Previously, this event was served up on a Sunday in May, a night when our restaurant was normally closed. With so much success we duplicated the event, or “ROUND 2,” which was held on a Sunday night in August. For this “MEMPHIS IN MAY” we decided to up the ante and celebrate the passion of ‘que for TWO NIGHT -, FRIDAY MAY 18th and SATURDAY MAY 19th. Below is the menu ($44.95/person (no splitting), plus tax/gratuity) of what we will be offering those two nights and please note that we will only be serving the BBQ PRIX-FIXE. Our regular dining menu will not be available on May 18th or 19th. To make reservations, please click the button below!