• TUESDAY “PRIX-FIXE” – TWO LEFT
• SMOKED PORCHETTA SANDWICH ~ TONIGHT THURSDAY @5PM!
TWO WEEKS LEFT for TUESDAY “PRIX-FIXE”
One of our most successful dining programs introduced this summer was the “Tuesday Prix-Fixe.” Chefs Tim Dube and Olivia Poulos, crafted a simple, yet delicious THREE-COURSE PRIX-FIXE for $38/person++ (does not include beverages/tax/gratuity). The goal was to offer patrons the opportunity to enjoy the Carpe Vino dining experience, but at a special price. Diners are able to construct their custom three-course prix-fixe menu by selecting one starter, one entrée and one dessert which are designated by an asterisk (*). With the holiday season quickly approaching, we will be offering the “Tuesday Prix-Fixe” for THREE more weeks (last night 11/19/19) and then taking a hiatus until 2020!
The “Tuesday Prix-Fixe” is an extraordinary value for a mid-week alternative from cooking at home…as we cordially invite you into ours! Click “BOOK ONLINE” now to make your reservation!
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.
SMOKED PORCHETTA SANDWICH | TUESDAY – THURSDAY $15
Mixing it up this week, we are going to be having a “SMOKED SPECIALTY” available Tonight – Thursday. If you are looking for a mouthwatering, succulent, all things delicious treat, than look no further than this SMOKED PORCHETTA SANDWICH. RIBLETS (from our pork racks) and have been delicately wrapped in BACON forming our PORCHETTA which is then smoked carefully on “BIG BURDA” by Pitmaster Spencer Smith. Once finished, the Porchetta will be sliced and gently stacked on a Ciabatta roll, topped with lemon caper aioli, red onion jam and baby arugula. Finished with a side of “straight cut” fries this ain’t no joke!
smoked porchetta sandwich | lemon caper aioli, red onion jam, baby argula, fries – $15
Available both in the bar and restaurant starting at 5pm.
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.
roasted sea bass
Wanting something a bit lighter than our decadent pork chop? (see previous post!) How about this roasted sea bass with shiitake mushrooms…
roasted sea bass | shiitake mushroom, tokyo turnip, bok choy, pickled butternut squash, awase dashi – 31
beelers pork chop
If you’ve never had our pork chop, and even if you have, you’re in for a treat with our new prep for the double cut @beelerspurepork chop!
double cut beelers pork chop | napa cabbage, persimmon, granny smith apple, chinese mustard jus – 36
lamb neck ragu
Chefs Tim Dube and Olivia Poulos have just knocked it out the park with this one. Trust us, you’ll want seconds!
lamb neck ragu | pappardelle, whipped ricotta, n’duja, marjoram.
Chefs Tim Dube & Olivia Poulos are bringing “comfort” food to whole new level! Must Try!
okonomiyaki fries | bonito, nori, okonomi sauce, kewpie mayo, scallion – 11
We look forward to seeing you soon,
The CV Crew