Craft Your Own Valentine’s Experience!

Craft Your Own Valentine’s Experience!

Craft Your Own Valentine's Experience at Vino Venue!
Reservations Required: call 770-668-0435 x0 or reserve online
seatings available at 5:30pm, 7:00 pm & 8:30 pm on Friday, February 9th, Saturday, February 10th and Wednesday, February 14th

starting at $49.99*
$19.99 optional wine pairings

Celebrate Valentine’s with one of the most unique dining experiences in the city - a customized, choose-your-own-adventure, customer-crafted, sensory experience. Start with our unforgettable three course menu with the option to add classic wine pairings, upgrade courses and even add courses. Chef Patric and his culinary team have crafted a sensuous menu full of surprises and delights. Spoil yourself this Valentine’s Day and get what you want, when you want it! You’re guaranteed to make this a Valentine’s to remember.

first course selections: 

WILD MUSHROOM BREAD PUDDING shaved parmigiano-reggiano, baby kale salad
garganega, inama, soave classico, veneto, italy 2016

ROQUEFORT CREME BRULEE baby arugula salad
chardonnay, eberle, paso robles, california 2014

OYSTER STEW virginia james river oysters, gougere (8. suppl.)
dry rose of cabernet franc, domaine noblaie, chinon, loire, france 2016


SEARED FOIE GRAS toasted brioche, pineapple compote (18. suppl.)
late harvest semillon, fleur d'or, sauternes, bordeaux, france 2013

second course selections: 

PAN-ROASTED BREAST OF CHICKEN springer mountain farms, roasted garlic yukon mash, roasted asparagus
vitiano "rosso" red blend, umbria, italy 2014

PETITE RIBEYE roasted garlic yukon mash, sauteed spinach, bordelaise
ventisquero "grey" cabernet sauvignon, maipo valley, chile 2013 

SOUTHERN FRIED LOBSTER TAIL roasted garlic yukon mash, braised collard greens, drawn butter (15. suppl.)
campo viejo cava, spain nv

TAGLIATELLE black truffle butter, shaved white truffle (20. suppl.)
marziano abbona “san luigi” dolcetto di dogliani, piedmont, italy 2013

CHEF'S SELECTION OF VEGETABLES seasonal vegetable plate
domaine laroque cabernet franc, languedoc, france 2016

third course selections:  

CREME BRULEE white chocolate, ginger, roasted strawberries
alasia moscato d'asti, piedmont, Italy 2016 

POT DE CREME dark chocolate, chocolate mousse
terra d'oro zinfandel port, amador county, california nv

CHEESE PLATE description, description (7. suppl.)
cabernet sauvignon, two hands "sexy beast", mclaren vale, south australia 2015

chef: patric good
sous chef: will hunt
sommelier: rob van leer


No menu substitutions. 
*Gratuity of 20% and tax will be added to your bill.

Get on the waiting list!