Pickling spice rubbed hake, cucumber noodles, jam-berry relish, cilantro mustard.
This particular dish takes me back to my child hood eating fresh cucumber salads that my grandmother made with fresh cilantro, sugar, ver-jus blanc, and spices. I have taken that idea made noodles with the cucumber for a refreshing light take on pasta, rubbed the fish in the spices from my grand mother, and finished the dish with cilantro mustard to create a small sauce on the plate, to round the dish off with some spicy element I did jam berry relish with green chilies. This dish is light, hot, cold and refreshing with the hot weather. The dish will pair perfect with the White Knight Viognier.

Pinot Evil Pinot Noir: $5 glass - $20 bottle
This is a lovely ripe cherry nose, with hints of berry, smoke and rose. This is a medium bodied wine that is great for summer. It has a smooth velvet finish great with bass, lamb, or short ribs.

White Knight Viognier:$5 glass - $20 bottle
This crisp white wine with the nose of tulips, melon, grapefruit and ripe grapes. This is a slightly acidic wine that is a great substitute for chardonnay. Another great summer wine pairs will with hake, seviche, and rabbit.

NuVo will now be hosting wine tasting dinners, beer tasting dinners, bourbon dinners and more. These events will be starting the last Monday of every month. Reservations are limited so make them early.

Our “Furst” wine dinner will be July 28, 2008 and will feature the Furst wine portfolio.

We are featuring Samuel Smith’s Pale Ale one pint bottles for $6.

This is an herbal hop aroma beer fermentted in slate squares with notes of vanilla, butterscotch and caramel.

Not like your typical pale ale, this one is a bit less hoppy and bitter.

Take a look at the rest of our beer and wine menu >>

NuVo is featuring select bottles of wine for $20. Varietals include zinfendel, pinot noir, malbec, chardonnay, and many others.

These bottles are limited, so ask your server for details.

Call us today at 859.283.2100 to make your reservations.

NuVo is proudly presenting Samuel Smith’s Nut Brown Ale.

This is a walnut colored beer, with a creamy head and hints of hazelnuts. It is hopped with fuggles and goldings.

Samuel Smith’s Nut Brown Ale is offered at $7.00 for a pint.

Check out the rest of our beer and wine menu >>

NuVo is currently seeking experienced individuals for all front of the house positions. Passion and professionalism is a must.

For more information, please call us at 859.283.2100.

Red: DASHE Zinfandel
This is a dark mouthfilling balanced rich wine. Velvety mouthfell with flavors of black cherry, raspberry, chocolate and cinnamon spice notes. Goes particularly well with the lamb, veal, or kobe beef. $35/Bottle

White: Huber Gruner Veltliner
A clean flavored wine with medium acidy, flavors of peach, light vanillas, and melon. This is a slightly sweet wine. It pairs well with spicy foods, vegetable dishes, and halibut. $29/Bottle

We only have a limited run of these great wines, so make your reservations today by calling us at 859.283.2100.

Our featured entrée this month is the pan roasted scallops with curried sun choke barigoule & kumquat relish.

In this dish I am combining the richness of an artichoke stew with the sweet spicyness of thai inspired curry, and contrasting the dish with the tartness of a kumquat relish. We were trying to combine all flavors of spicy, sweet, sour, salty and bitter all in one dish at the same time playing on the hot and cold side of things, hot scallops with cold relish. This dish hopefully touches all areas of the pallet.

We at NuVo our proud to announce our special Mother’s Day Event: 3 courses for $30. Our hours on that day will be noon-10pm.

Our menu for the day will be:

Course 1
Local green salad with dried cherries, sunflower seeds, lemon dijon dressing
or
Corn Bisque
or
Arugula salad with blood orange vinaigrette, shaved radish & pickled red onions
or
Rabbit pot pie

Course 2
Quiche with pancetta, spinach, & 5 year grafton cheddar cheese
or
Artichoke tart with early sun dried tomatoes, goat cheese & arugula
or
Orange glazed chicken breast with vanilla infused grits & pea tendrils
or
Spring lamb leg roulade with rosemary roasted fingerling potatoes , asparagus & mushroom ragu
or
Pan roasted salmon with yukon gnocchi, olive oil & beet essence
or
Seared Polenta with marinated spring vegetables & roasted garlic oil
or
Local farmers omelet with asparagus, swiss chard & smoked gouda

Course 3
Brioche french toast with maple ice cream
or
Warm chocolate cake, caramelized orange sorbet & spiced anglaise
or
Strawberry sorbet with homemade biscuits, berry relish & tarragon gastrique