Sneak Peek @ A Future “Classic’s” Menu Item – 20 Available
Tonight (3/25/17) Chef Eric Alexander is bringing back an interpretation of his favorite dish from last year. Potato-Spring Onion Pierogi w/ Rabbit Ragu, “Four Tines Farm” fava greens, pickled mustard seed, crème fraiche.  ***Three Pierogi’s per order, available in both the restaurant & wine bar.
Drop by Carpe Vino or submit your booking for tonight (or future night) simply by clicking the button below.

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