Carpe Vinum 121

On the menu this weekend, Lamb Shank. Make your reservation now. Quantity is limited.

On the menu this week, our Certified Angus Beef© Prime Aged Seasoned Ribeye Steak. Make your reservation today, quantity is limited.

On the menu this week. Live Lobster!!! Make your reservations today and be sure to request your lobster in the notes section.

Our fresh fish of the week, Alaskan King Salmon. Make your reservation today!

NOW HIRING!! ALL KITCHEN POSITIONS. SEND RESUME TO carpevinum121@gmail or call (704) 798-3039.

It's never too early for some fresh raw oysters and wine. Come join us for OYSTER HAPPY HOUR, every Tuesday and Wednesday from 4:30 to 5:30.

Back on the Menu this week, Grilled Octopus!!

Café Luxembourg and the Art of the Restaurant That Never Changes The Upper West Side has never managed to become a fashionable dining destination. But Lynn Wagenknecht’s Parisian-style bistro is still the standard against which all others should be measured.

Our latest cocktail, THE LAST WORD!
Bosscal Joven Mezcal, Green Chartreause, Luxardo Maraschino Liqueur, Fresh Lime Juice

Come check out the latest additions to our cocktail menu: The Old Cuban, Pomegranate Spritz, Amaretto Sour, Sazerac, and Penicillin.

On the menu this week, our 30 ounce bone-in USDA Prime Aged Ribeye.

Just arrived in time for Oyster Happy Hour (4:30-5:30), now every Tuesday and Wednesday, Salt Bays Oysters from Eel Lake, Nova Scotia.

Salt Bays have squeaky clean shells that give way to perfectly plump meat that is sweet as bay scallops sautéed in butter and white wine. The initial sugary bite develops into what you're left with at the end of a bowl of steamers - like sipping the last of the heady, buttery, broth with and empty shell. Despite the name we don't find these oysters markedly salty.

Also on the menu this week: our signature Pan Seared Duck Breast in orange and cherry sauce served with potatoes fried in duck fat.

An Epicurean delight, our Rohan duck raised without antibiotics or hormones in open barns. With a flavor reminiscent of a heritage-breed duck from France, the juicy, tender, rose-colored meat and mild taste make our Rohan duck truly unique.

On the menu this week, Grilled Octopus!!!
Make your reservation today.

On the menu this weekend; Seared tuna, sliced thin over avocado, shredded romaine with House vinaigrette pickled carrots, fresh jalapeño, red pepper, aïoli, cilantro, and sesame, soy honey sauce.

We're are so excited about the latest additions to our growing wine list. Two fabulous estate cabernets from Signorello Estate.

Released in very limited quantities these fantastic wines made in the Bordeaux style will make for perfect companions to any meal.

OYSTER HAPPY HOUR start's tomorrow at 4:30 PM.

On the menu this weekend, pan seared Halibut. Make your reservation today!

NEW for this Spring, OYSTER HAPPY HOUR!!!
$2 oysters every Tuesday and Wednesday from 4:30 - 5:30.
Enjoy a dozen at the bar or in the open courtyard.

Pairs perfectly with a bottle of the Oysterman Muscadet.

We're not just a Wine Bar. Carpe Vinum 121 also has one of the most extensive whiskey selections around.

Can't make up your mind. Ask your bartender or server about one of our carefully selected Whiskey flights.

On the menu this week, our 20 ounce USDA Prime wet aged Ribeye with Chef's fixings. Make your reservations now. Limited availability.

Come join us for some traditional Corned Beef, Potatoes and Cabbage this St. Patrick's Day weekend! Goes down well with a cold pint of Guinness.

To Book a Table, please visit the Reservations page of our website.

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WE APOLOGIZE FOR THE LATE NOTICE BUT OUR MUSICAL PERFORMANCE THIS EVENING HAS BEEN CANCELLED.

WOW! Prepare to have your socks knocked off by our latest acquisition. We've secured a limited quantity of The Mascot 2018 vintage, just released.

The only wine in the world that can claim to be made by the teams behind three of Napa Valley’s most legendary Cabernets—BOND, Harlan Estate, and Promontory—The Mascot is one of the most impeccably sourced and thoughtfully crafted wines in Napa Valley. From the near-perfect 2018 vintage, we’re extremely fortunate to have a share straight from the winery cellar.

The Mascot is composed of grapes from the BOND, Harlan, and Promontory vineyards—and the 2018 vintage is a hedonistic masterpiece. It fills the room with aromas of dark-cherry and blackberry preserves wrapped in to***co and espresso. Broad and complete on the palate, it has rich red and black fruit laced with graphite, riding on graceful tannins that resolve in a long, joyful finish.

Come enjoy this weekend.

While everyone loves a slice of our house-made Cheesecake, our pastry chef has answered the call for more variety and crafted some truly delectable alternatives. Come try one this week.

Back by popular demand, Falllift will be performing this Thursday at 8:00 PM.
Seating is limited so arrive early for a seat at the bar or make a dinner reservation and stick around for the show.

We didn't forget about you seafood lovers. Direct from the clear cold waters of Alaska we present our fresh wild caught King Salmon, pan seared and served with our house-made Hollandaise sauce.

Pairs perfectly with any one of our Burgundy white wines from Pouilly-Fuissé or Chardonnay from Napa Valley.

In honor of Valentine's Day we've added a Certified Angus Beef Bone-In Ribeye for two, this weekend. Perfectly seasoned, slow oven roasted and served with garlic mashed potatoes and au jus. Only a limited number of orders.

Enjoy with one of our fantastic wines.

Reservations strongly recommended this week.

The latest addition to the wine list for our Bordeaux lovers. Château Canon Saint-Émilion Grand Cru 2017.