After a three-month hiatus for retooling, we’re very pleased to announce that Carpe Vino’s much-loved prix-fixe program debuts tonight in a new, simplified format. We’re kicking off the revamped series by reprising one of our most popular themes, “Totally Tomatoes,” taking advantage of this luscious, delectable vegetable (though technically a fruit) during the peak of harvest.
Before unveiling the menu, here is an overview of changes to the program:
1. We’ll offer a prix-fixe menu every other month instead of monthly, but it will run for two weeks instead of just one. Creating a new, 10-dish, prix-fixe every month was an onerous task for Chef Alexander and his kitchen crew. Shifting back to our regular menu after just one week was also very inefficient; we think this new scheduling is ideal.
2. The regular Carpe Vino menu will be offered in tandem with the prix-fixe, so your options are wide open. Order the prix-fixe (no substitutions, please), order from the regular menu or select items from both (prix-fixe items are can be purchased á la carte). . .it’s your choice.
3. Instead of 10 dishes, there will be six: two appetizer choices; soup; two entrée choices; one dessert.
Pricing is unchanged– $59.95 per person plus tax and tip; reservations are recommended by calling 530-823-0320 or going online to www.opentable.com.
Totally Tomatoes Prix-Fixe Menu
First Course: Dayboat Scallop Crudo (Tomato Dashi, Umeboshi Plum, Shisro) or, Smoked Pork Belly (Tomato Molasses, Conbread Purée, Green Tomato
Second Course: Slow-Roasted Shady Lady Tomato Soup (Thyme Brown Butter, Aged Cheddar)
Third Course: Pacific Bluenose Sea Bass (Tomato Leaf Chermoula, Late Summer Vegetable Freekeh, Sungold Tomato Sauce) or, Angus Manhattan Steak (Roast Tomato, Chanterelle Mushroom, Potato Confit, Fine Herbs, Sauce Choron)
Fourth Course: Basil Panna Cotta (Tomato Marmalade, Aged Balsamic)
gary & Drew