TUESDAY PRIX-FIXE TONIGHT ~ FALL CLASSIC TICKETS ON SALE TOMORROW ~ MEZCAL TASTING 9/20

THREE COURSES – $38/PERSON++

This has been a hit and now it’s your turn to check it out!!!  Over the past two weeks Carpe Vino’s “Tuesday Prix-Fixe” menu has received overwhelming fanfare!   Why wouldn’t it be when you can construct your custom three-course prix-fixe menu by selecting one starter, entrée and dessert which are designated by an asterisk (*).   For $38/person++ (beverages/tax/gratuity not included) this is absolutely one of the best deals in town.  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!  Remember, ALA CARTE OPTIONS ARE STILL AVAILABLE!!!  

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.

hanger steak | frites, béarnaise sauce

 

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

______

______

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.

toasted fig leaf panna cotta

Chef Tim Dube decided to try his hand at dessert and this one will not disappoint!

toasted fig leaf panna cotta|whipped fromage blanc, local black mission fig, spiced red wine poached bartlett pear, brown butter toasted almond, local honey.  – 9

 

 

jewel of russia “classic” martini

Hands down our best-selling cocktail on the menu.  If it’s got classic in the menu…why mess with it?  Also available, but not pictured, Jewel of Russian “Ultra” Martini.

 

jewel of russia “classic” martini | hand stuffed blue cheese olives – 18

 

 

 

 

 

 

 

smoked chicken lollipops

Last week, Chefs Tim Dube kicked off the NFL Season with a riff on a gridiron classic…CHICKEN WINGS!  These were absolutely insane…so delicious and will definitely be making a return to the CV menu, so be on the lookout soon!

smoked chicken lollipops | house wing sauce, @pointreyescheese blue cheese dip, celery and carrots! -not currently available-