• HOLIDAY TASTING TICKETS ON SALE – WEDNESDAY 10 AM
• TUESDAY “PRIX-FIXE” – ONLY THREE LEFT!
• MEMBERS “2ND SATURDAY” TASTING/PICK-UP 2-4PM!
TICKETS ON SALE…ONLINE…WEDNESDAY 10AM
This Wednesday @ 10AM, TICKETS will go ON SALE (ONLINE) for our 2nd longest running tasting event at Carpe Vino, “THE HOLIDAY TASTING.” This will be our FIFTH and FINAL tasting of 2019, so you know its going to be good! On Tuesday, December 3rd from 6-8pm, Carpe Vino will have 50+ different wines/libations (EVEN MORE THAN LAST TIME) for all ticket holders to taste, accompanied with a fine spread of culinary options to be consumed as well! Once again, we have invited our TOP BROKERS/DISTRIBUTORS to showcase the world’s best wineries and distilleries that they represent. All libations being poured will be offered available to purchase…and as always, on sale for that night only!!!
Though we haven’t fully constructed our menu for “THE HOLIDAY TASTING” this WON’T be a cheese & meat platter only type of night! PITMASTER Spencer Smith will have BIG BURDA (our smoker) BURPIN’ and CHEFS Tim Dube & Olivia Poulos, along with their team, will be assembling several dishes to satisfy your craving(s)!
Tickets will be ON SALE Wednesday (ONLINE) AT 10am for $25/each (including tax) and will be capped at 80 members/tickets.
***ONLY TWO TICKETS PER MEMBERSHIP***
***Enjoy Quality, Not Quantity & Taste Responsibly***
3 WEEKS LEFT for TUESDAY “PRIX-FIXE”
One of our most successful dining programs introduced this summer was the “Tuesday Prix-Fixe.” Chefs Tim Dube and Olivia Poulos, crafted a simple, yet delicious THREE-COURSE PRIX-FIXE for $38/person++ (does not include beverages/tax/gratuity). The goal was to offer patrons the opportunity to enjoy the Carpe Vino dining experience, but at a special price. Diners are able to construct their custom three-course prix-fixe menu by selecting one starter, one entrée and one dessert which are designated by an asterisk (*). With the holiday season quickly approaching, we will be offering the “Tuesday Prix-Fixe” for THREE more weeks (last night 11/19/19) and then taking a hiatus until 2020!
The “Tuesday Prix-Fixe” is an extraordinary value for a mid-week alternative from cooking at home…as we cordially invite you into ours! Click “BOOK ONLINE” now to make your reservation!
Tuesday Prix-Fixe” is available both in the bar and restaurant starting at 5pm. All menu items listed with or without an asterisk are available ala carte. Substitutions and or splitting is politely declined.
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.
lamb neck ragu
Chefs Tim Dube and Olivia Poulos have just knocked it out the park with this one. Trust us, you’ll want seconds!
lamb neck ragu | pappardelle, whipped ricotta, n’duja, marjoram.
Chefs Tim Dube & Olivia Poulos are bringing “comfort” food to whole new level! Must Try!
okonomiyaki fries | bonito, nori, okonomi sauce, kewpie mayo, scallion 11
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
Recently, we held a cooperative event with @sierramoongoldsmiths in the Carpe Vino Wine Mine. We showcased @williamhenry_studio pocket knives, writing instruments, money clips and more. Guests were able to also try @boutiqueywhisky single malts which were a huge hit! To check out more click below!
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
We look forward to seeing you soon,
The CV Crew