Carpe Vino Auburn ReservationsScreen Shot 2019-08-28 at 3.41.45 PM

~ Tuesday PRIX-FIXE Available Tonight
~ “The Fall Classic” Members Tasting – TICKETS ON SALE (online) TOMORROW – 10AM
~ Rey Campero MEZCAL Tasting – 9/20, 6-8PM



Last week Carpe Vino kicked off our new “Tuesday Prix-Fixe” which was received with overwhelming fanfare!   As seen in the below image, 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!

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.


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hanger steak | frites, béarnaise sauce

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

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TOMORROW, @ 10AM, TICKETS will go ON SALE for our 4th MEMBER TASTING EVENT of the YEAR – “THE FALL CLASSIC!”  On Tuesday, October 1st from 6-8pm, Carpe Vino will have 40+ different wines/libations for all ticket holders to taste, accompanied with a fine spread of culinary options to be consumed as well!  Once again, we have invited our TOP BROKERS/DITRIBUTORS to showcase the world’s best wineries and distilleries that they represent.  All libations being poured will be offered available to purchase…and as always, on sale for that night only!!!

Though we haven’t fully constructed our menu for “The Fall Classic,” this WON’T be a cheese & meat platter only type of night!  PITMASTER Spencer Smith will have BIG BURDA (our smoker) BURPIN’ and CHEFS Tim Dube & Olivia Poulos, along with their team, will be assembling several dishes to satisfy your craving(s)!  To keep up with tradition – something tells me there is going to be some “shucking” going on as well!

Tickets are ON SALE TOMORROW AT 10am for $20/each (including tax) and will be capped at 80 members/tickets.


***Enjoy Quality, Not Quantity & Taste Responsibly***





Whether you are a MEZCAL fan or not, this is one tasting event YOU MUST ATTEND!  Carpe Vino is honored to have DREW GARRISON (Instagram @dgarrison6) of JVS IMPORTS (one of California’s top spirits importers @jvs_imports) joining us to taste/share his knowledge about the iconic artisanal MEZCAL producer “Rey Campero.”  On Friday, September 20th, from 6-8pm in the Carpe Vino Wine Mine, CV MEMBERS are requested to join us for a complimentary tasting of Ray Campero Mezcals!  Drew Garrison will be your guide as he takes you through a crash-course of four different Ray Campero Mezcals.  We will also be offering a “RESERVE” FLIGHT of THREE additional Rey Campero Mezcals which can be ordered in the bar or restaurant.  All Rey Campero Mezcals being poured will be available for purchase with special “event pricing” on September 20th!  More information to come…STAY TUNED!

No reservations necessary.  Limited to TWO persons per membership.







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.

smoked chicken lollipopssmoked 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-

Book Online

salt spring musselssalt 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

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miso cured black codmiso 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-

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hamachi crudohamachi crudo

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

Book Online

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We look forward to seeing you soon,

The CV Crew