LAST CHANCE FOR “TRI-TIP TUESDAY” ~ “BURGER NIGHT” WEDNESDAY ~ SMOKED PORK BELLY “BURNT ENDS”
tri-tip tuesday (5-9pm)
~ LAST ONE OF THE YEAR ~
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/ taters, mushroom gravy and “something green” – 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 prepared SKINNY 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~
“burger night” – 28 on the 28th starts 5pm SHARP!
Wednesday, August 28th, starting at 5pm we will be serving the most desirable “two-hands-required-to-consume” locals favorite…THE CV BURGER! 28 BURGERS (for the 28th…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 Wednesday, August 28th, both restaurant & bar at 5PM – til sold out!
mid-week special (tuesday – thursday)
(10 orders available)
Tuesday – Thursday we will be offering “CLASSIC FRIED CHICKEN” as our “Mid-Week Special,” which is available both in Carpe Vino Restaurant & Bar starting at 5PM. We only have 10 orders available (per night) on a first come, first served basis (sorry, no reserves).
classic fried chicken| potato puree, bacon gravy, “something green” – 18
piggyback (by whistle pig) 6yr rye whiskey – 10 (2oz pour)
mid-week special (tuesday – thursday)
(10 orders available)
Tuesday – Thursday we will be offering “CLASSIC FRIED CHICKEN” as our “Mid-Week Special,” which is available both in Carpe Vino Restaurant & Bar starting at 5PM. We only have 10 orders available (per night) on a first come, first served basis (sorry, no reserves).
classic fried chicken| potato puree, bacon gravy, “something green” – 18
piggyback (by whistle pig) 6yr rye whiskey – 10 (2oz pour)
thursday night “smoked specialty”
As a traditional part of Kansas City BBQ, “BURNT ENDS” are the flavorful pieces of meat cut from the “point” on half a smoked brisket. These are considered a delicacy by most pitmasters and whenever the opportunity presents itself you must CRUSH a plate of these ridiculously awesome heavenly treats! Yes, we know we said brisket…BUT… could you imagine the same thing with PORK BELLY? WE DID and THEY’RE FREAKIN AWESOME!!!
These sweet, sticky cubes of delicious fatty goodness will be available in the bar/restaurant starting at 5pm, Thursday 8/29.
pork belly “burnt ends”
smoked pork belly “burnt ends” & hot link | pickled egg potato salad, homemade spicy dill pickles, shred sauce – PRICE TBD
Available Thursday 8/29 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.
salt spring mussels
Chef Dube has been wanting this on the menu for quite sometime. As he says “This is how I imagine summer in France tasting. ”
salt spring mussels | summer tomato bouillabaisse, fennel, rouille toast – available “two ways” – 14/22
miso cured black cod
Too pretty not to share! Chef Tim Dube prepared this “miso cured black cod” entree as a special for our weekend diners. Hope to see it again soon!
miso cured black cod | pork and lobster mushroom dumpling, corn cob dashi, wasabi daikon -not currently available
hamachi crudo
Absolute beauty here! Light and refreshing with acidity and bright fruit flavors. Definitely pair with a crisp white wine!
hamachi crudo | strawberry aguachile, summer melon, cashew – 15
waygu steak tartare
waygu steak tartare | roasted bone marrow, quail eggs, pickled mustard seed, grilled baguette -not currently available-Last weekend, Chefs Tim Dube and Olivia Poulos, created this insane dish combining to decadent delights…bone marrow and steak tartare. Adding the quail egg from @the_burke_ridge_farm took it over the top!
We look forward to seeing you soon,
The CV Crew