Smoked Pork Belly Pastrami Sandwich - 5PM TONIGHT!

THIS SANDWICH COMBO IS LEGIT & AN ABSOLUTE MUST HAVE TONIGHT!!! Here’s a quick breakdown of the platter starting with the sandwich.

   FIRST, we have procured two “Sakura Wagyu Farms” pork bellies, that have been caressed with Chef Tim Dube’s house-blend pastrami rub and then expertly smoked to perfection by Pitmaster Spencer Smith.

Secondly, Chef Dube broke out his baker’s bowl & whisk to create some of the most delectable charred scallion & black pepper biscuits.  Along with 2000-Island dressing & sauerkraut…”IT’S GO TIME”on this pastrami sando!

Moving to the right…probably the best potato-salad you’ll ever have.  WHY, because it’s made with pickled-eggs.  Honestly, ’nuff said.

Lastly, it wouldn’t be a real party unless you bring the “pickle.”  These are GIANT pickles that we normally cut in 8ths for our  “Chicago-style Dogs” but are leaving them whole and our suggestion…just bite it!  Awesome crunch, with a touch of flesh and tangy vinegar, just perfection.

Smoked Pork Belly Pastrami Sandwich | 2000-island dressing, sauerkraut, pickled-egg potato salad, served on a house-made charred scallion & black pepper biscuit…oh yeah and ONE HELLUVA PICKLE! - $20

Available both in the Bar & Restaurant @ 5PM!

  First come, first serve w/ no reserves. 

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More information
Carpe Vino (Find Us) 1568 Lincoln Way Auburn, CA 95603
Phone Number: 530-823-0320
Get Directions to Carpe Vino
Bar & Restaurant Hours Tuesday - Saturday
4:00pm - 10:00 p.m.
Closed: Sunday and Monday
Dining Room Hours Tuesday - Saturday
5:00 p.m. - 9:00 p.m.
Closed: Sunday and Monday
Make A Reservation Guests must be 10 years of age or older.
Reservations are suggested for preferred seating, especially on weekends.