THIS WEEK AT CARPE VINO:
Thursday: “Smoked Specialty” – St. Louis Spare Ribs, Coleslaw & Fries
Saturday: “2nd Saturday” Wine Club Tasting & Pick-UP, NOON-2PM
(Available in both Bar / Restaurant at 5PM on night listed)
TUESDAY, MARCH 17th: “St. Patty’s Day” Prix-Fixe | Regular Dining Menu Available | NO “LASAGNA” AVAILABLE
ST. LOUIS SPARE RIBS | BAR OR RESTAURANT | 5PM!
Tonight and throughout March, half-rack of St. Louis Spare Ribs will be available for $24, which includes a side of Chef Tim Dube’s creamy, tangy, absolutely delicious slaw. SAUCES?!? Of course, you have your choice of sauces:
shred sauce (Pitmaster Smith’s cult favorite creation) ~ Carolina-style mustard sauce, vinegar-based w/ little kick.
bourbon bbq sauce ~ smoky, sweet and tangy goodness.
st louis spare ribs | coleslaw and french fries – 24
– Available both in the Bar & Restaurant starting THURSDAY NIGHT @ 5PM! –
MEMBER TASTING/PICK-UP | SATURDAY NOON – 2PM
WINE CLUB MEMBERS – TASTING ALERT & WINE CLUB PICK-UP (PLEASE READ TO BOTTOM FOR UPDATED GUIDELINES)!!! Saturday, from NOON-2PM we invite any/all Carpe Vino Wine Club Members to join us in the Carpe Vino Wine Mine where we will be offering a flight of SIX DIFFERENT WINES and/or SPIRITS for you to sample and purchase! There is something for everyone, so make sure to pop-in the CV Wine Mine between NOON-2PM to get your fix!
While at Carpe Vino, feel free to pick-up your wine club shipment, or come on up to CV Wine & Spirits to pick-up your club shipment and peruse our shelves/racks which are loaded with new wine & spirits! We’re excited to share what we have recently discovered with some spirits only available for WINE CLUB MEMBERS! Here is what we will be tasting:
Mezcal Madre (Mexico) – $21/retail (200ML Flask)
Wilderness Trail Bourbon (Kentucky) – $60/retail (750ML)
Campuget ‘Tradition’ Rose 2019 (France) – $13.50/retail (750ML)
Alexana “Terroir Series” Pinot Noir 2016 (Willamette Valley, OR) – $35/retail (750ML) -94PTS “Wine Advocate”
Clay Shannon Cabernet Sauvignon 2016 (North Coast, CA) – $30/retail (750ML)
Chateau Montmirail “Cuvee de Beauchamp” Gigondas 2017 (France) – $27.95/retail (750ML) -95PTS “Wine Advocate”
WINES & SPIRITS listed will discount when purchasing 6+ bottles mix/match on Saturday.
“2nd Saturday” starts promptly @ NOON for CV CLUB MEMBERS which includes complimentary tasting/small bites for TWO PEOPLE per MEMBERSHIP. NEW GUIDELINE: Members bringing guests exceeding two people per membership, will be charged $10/guest to participate. Fee is waived if the guest joins the wine club. No exceptions.
Though many of us are not “true” descendants of the Emerald Isle, we do our best each-and-every March 17th to celebrate as though green blood has always been flowing through our veins. From cheering on the BIGGEST LITTLE ST. PATTY’S DAY PARADE that runs through Old Town (generally 5:17pm – will confirm), tipping back a Guinness or Harps, to our classic St Patty’s Prix Fixe, you can be sure to “feel the spirit” at Carpe Vino!
Once again, Chef Tim Dube will be offering a St. Patrick’s Day $40 Three Course Prix-Fixe both in the restaurant and wine bar. So without further ado…
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.
With warmer temperatures on the horizon, it’s time to breakout something a refreshing and delcious!
“the bramble” | spirit works gin, lemon, agave, chambord, blackberry – 10
If you are looking for sheer decadence, don’t look any further Chef Dube’s new entree edition…
tomato braised lamb shank | fregola,
fava greens, bagna cauda butter,
anchovy bread crumb, natural jus – 36
crispy veal sweetbreads
Spring is in the air, and so it’s time to break out some new menu items!
crispy veal sweetbreads | english peas, kohlrabi, vadouvan veloute – 17
Though it’s not technically spring you’d never know it wasn’t if you’ve stepped outside this past month! And so, we have two new spring salad menu items!
(left) shaved asparagus salad | whipped burrata, sieved egg, white truffle vinaigrette, cured egg yolk – 13
(right) spring pea salad| guanciale, shaved radish, hazelnut, fresh horseradish – 13
manilas washington clams
Chef Dube thought it was time for a little change from our PEI Mussels, so he’s bringing out some delicious CLAMS that are worth checking out!!!
manilas washington clams | chorizo, green garlic, smoked tomato broth, cashew milk – 22
We introduced this at Valentine’s Day but you can still try our take on a “Chocolate Martini” when visiting Carpe Vino! Made with Titos Vodka, cream de cacao, frangelico # fresh cream, habanero bitters (optional), chocolate shaving & edible flowers – 13
We look forward to seeing you soon,
The CV Crew