burger night | smoked rip tips & hot links highlight this weeks specials
There is a lot of great dishes being prepared at Carpe Vino this week and we will share more in a follow-up email Thursday. But…for now, here is what’s on the agenda for the next couple days! Be sure to read this entire email, so you can’t say “I didn’t know you were having ___________?!?”
Hope to see you this week and if not, let’s make it soon! Cheers from all of us at CV!
tri-tip tuesday (5-9pm)
little gem & frisee salad w/ tri-tip| green goddess, bacon lardon, summer cucumber, cherry tomato, point reyes blue, 63-degree egg – 19
cv tri-tip platter | sliced smoked tri-tip w/ sauteed squash, pickled corn, house marinated “ice-box” pickles & housemade cheddar biscuit – 19
~available in restaurant & bar~
wiener wednesday (11:30am – 8pm)
Every Wednesday through the MLB season we open at 11:30am so you can snag our famous “Chicago Dog!
All “Chicago-Dogs” will be served w/ delicious and perfectly CRINKLE CUT FRIES!!! Single Dog $7 or double down and do Two Dogs for $12! Don’t forget your PBR & KOOZIE FOR JUST A BUCK!
~available in the bar only, no regular menu items available before 4pm~
mid-week special (tuesday – thursday)
(10 orders available)
We love “fried chicken” here at Carpe Vino…who doesn’t? Tonight, we will be offering our take on “CLASSIC FRIED CHICKEN” both in the restaurant & bar, which is only available Tuesday-Thursday. We have only 10 orders available per night on a first come, first served basis (sorry, no reserves).
classic fried chicken| potato puree, veal glace, “something green” – 15
Available tonight both restaurant & bar at 5PM – til sold out!
carpe vino burger
It’s been almost a year since Carpe Vino last served one if its most desirable “two-hands-required-to-consume” locals favorite…THE BURGER!
Starting tomorrow at 5PM SHARP we will have 31 BURGERS available (on the 31st…like what we did there?!?) on a first come, first served basis (no reserves) in both the RESTAURANT and/or WINE BAR!!!
If the picture doesn’t get your mouth-watering, maybe this description of a SUCCULENT, SCRUMPTIOUS & SATIATING, HALF-POUND ANGUS BURGER w/ toasted “everything” brioche bun, house fondue cheese, caramelized onions and steak fries..will!?!
Available Thursday 7/31 both restaurant & bar at 5PM – til sold out!
thursday night smoked specialty
This week, Pitmaster Spencer Smith and the Carpe Vino team will be having a lil fun with “Big Burda” as they create Carpe Vino’s fist smoked rib tips and hot link combo! Recently we found an article in the Chicago Tribune highlighting the “BEST BBQ ON CHICAGO’S SOUT SIDE” (click pic to left for full story) and this dish, the RIB TIP and HOT LINK COMBO is KING!
Don’t want to read the whole article, here is what you need to know: “While not the most expensive cuts, when treated carefully by expert pitmasters, the combo hits with maximum force. If you don’t mind some deft eating around the inedible bits, rib tips offer unbridled bites of absurdly juicy pork. And what better partner for something so unhinged than an aggressively seasoned and spicy link of sausage? As is tradition, these meats rest upon a bed of french fries where they are drenched in sauce (unless you ask for sauce on the side) and covered with a couple slices of white bread.” – Chicago Tribune, Nick Kindesperger, June 26, 2019
More details available Thursday morning, but count on us keeping it classic!
smoked rib tips & hot link
Preparation / Price TBD
Available Thursday 8/1 both restaurant & bar at 5PM – til sold out!
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.
Absolutely fantastic dish and for those of you who expecting table-side flames…sorry but this is California 🙂
seared halloumi cheese | figs, 18 year balsamic 13
heirloom tomato salad
Summer on a plate, mixing salty and sweet. Chef Tim Dube procured delicious “Yeung Farms Specialty Produce” heirloom tomatoes making this dish “POP” with flavor and acidity!
heirloom tomato salad | black watermelon, feta, hazelnut aillade, basil coulis – 13
We look forward to seeing you soon,
The CV Crew