TUESDAY PRIX-FIXE STARTS TONIGHT ~ 3 COURSES – $38/PERSON++ ~ CV MEMBERS RESTAURANT NEW WINE LIST PERK!!!
TUESDAY PRIX-FIXE STARTS TONIGHT | CV CLUB MEMBERS SAVE $$$ ON NEW WINE LIST!
THREE COURSES – $38/PERSON++
As you know, we are always trying NEW THINGS at Carpe Vino and we think this one is a keeper! Starting tonight, Carpe Vino will be offering a THREE-COURSE PRIX-FIXE for $38/person++ (does not include beverages/tax/gratuity). As you can see in the above image, you can construct your custom three-course prix-fixe menu by selecting one starter, entrée and dessert which are designated by an asterisk (*). The “Tuesday Prix-Fixe” options will change as Chefs Tim Dube and Olivia Poulos introduce or modify menu items. This is an extraordinary value for a mid-week alternative from cooking at home…as we cordially invite you into ours!
Tuesday Prix-Fixe” is available both in the bar and restaurant starting at 5pm. All menu items listed with or without an asterisk are available ala carte. Substitutions and or splitting is politely declined.
mid-week special (tuesday – thursday)
(10 orders available)
CARNIVORES REJOICE – this is perfection on a plate and a delicious CV “Mid-Week Special.” Hanger steak, is also known as “Butcher’s Steak,” a cut of beef steak (from the plate) prized for its flavor. Butchers would often keep it for themselves rather than offer it for sale as the general populace believed this to be a crude cut of meat, although it’s actually one of the most tender.
Chef Tim Dube has expertly seasoned and sous-vide (vacuum-sealed bag of food, cooked to a very precise temperature in a water bath) each Hanger steak at 55* Celsius for 2.5 hours. The result is a perfectly cooked (medium rare) Hanger steak, finished with sea salt, a side of golden-brown shoe-string fries and housemade Béarnaise sauce (clarified butter emulsified in egg yolks, white wine vinegar and herbs).
hanger steak | frites, béarnaise sauce – 26
CV CLUB MEMBERS NOW SAVE 10% OFF ANY WINE ON OUR LIST
We have some NEW CV MEMBER PERKS rolling out now and through the end-of-the-year, so lets get started with this beaut! While dining at Carpe Vino, ALL CV CLUB MEMBERS will receive 10% OFF any wine purchased and consumed from our wine list while at Carpe Vino. You will now see two columns; “Price” and “Member.” Just be sure to notify your server of your “active” membership and the discount will be applied at the time of check-out.
ALSO, since we now will be carrying “restaurant-only” wines, CV Club Members have exclusive access to purchase these wines “to-go” with a 15% discount (limited to THREE bottles of any ONE label/sku).
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-
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
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!
waygu steak tartare | roasted bone marrow, quail eggs, pickled mustard seed, grilled baguette -not currently available-
We look forward to seeing you soon,
The CV Crew