NuVo is hosting a Wine Dinner featuring wines under 25 dollars & summer salads dinner. This event will take place on July 22, 2008 at 7:00 PM. Reservations are limited and filling up fast!!! The cost is $60 per person & any left over wine is available to purchase by the bottle to take home for $20 a bottle.

Course 1
Watermelon & Tuna salad, ras el hanout, mache, & poppy seed dressing
(Friday Monkey, South East Australian, Chardonnay)

Course 2
Cucumber noodle salad, santa claus melon water, ginger oil
(Loimer, Austrian, Riesling)

Course 3
Roasted boar, harissa, saffron, tomato cous-cous salad & sambal
(Aquinas, Napa Valley, Cabernet Sauvignon)

Course 4
Seared sea scallops, corn & peach salad, warm mascarpone cheese, 6yr.balsamic
(St. Francis, Sonoma County, Chardonnay)

Course 5
Peanut braised short ribs, gado-gado salad, cilantro baghar & raita
(Mark West, Graton California, Pinot Noir)

Course 6
Honey marinated grapefruit carpaccio, candied fennel salad & casis sorbet
(Pacific Rim, Washington State, Gewurtraminer)

Cost: $60.00 per person
Limited Reservations!!!!
(859) 283-2100

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 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