to taste all five bottlings*
Meet the Winemaker: Quentin Paillard
…all night long we’ll also be featuring all 5 wines by the glass at Secco Wine Bar!
Secco Wine Bar is ringing in 2014 with not one, but TWO fabulous seatings for a four-course dinner with amuse and wine pairings! Both omnivore and vegetarian options are available. Please note they are reservation-only, all-inclusive and seating is extremely limited. Cancellation policy: Refunds will only be given with 48 hours notice of cancellation.
Please be sure to select your preferred seating from the options below.
(Menus will be forthcoming)
****************************************6:30 PM SEATING*******************************************
Have plans later in the night but would love an early dinner to start your evening?
Then the 6:30PM seating is for you!
Click below to purchase an OMNIVORE NYE menu 6:30PM ($110.00) :
Click below to purchase a VEGETARIAN NYE menu 6:30PM ($100.00) :
***************************************9:30 PM SEATING********************************************
If you’d prefer to join us and watch the Byrd Theater ball drop from the comfort of our dining room with a midnight Champagne toast we have a 9:30 PM seating
Click below to purchase an OMNIVORE menu NYE 9:30PM ($125.00)
Click below to purchase a VEGETARIAN menu NYE 9:30PM ($110.00)
Every Tuesday starting at 5pm throughout this winter, we will be offering a new confit dish. Perhaps you are wondering to yourself “What is confit?” or “What?! I can’t eat duck confit every week, I just got back into these jeans!” Yes, it’s true that confit is traditionally pieces of duck slowly cooked in its own fat BUT you can confit all types of meats and vegetables, in all manner of fat, and Chef Mike intends to do just that. Why? Doing so intensifies flavor, INCREDIBLE succulent flavor, and because he is mad with the power of confit and won’t stop until each of you can experience it. There will be a different confit every week, whatever Chef Mike deems worthy of a long, tasty bath in hot oil. The possibilities are endless! And more importantly, DELICIOUS! We will post these mind numbingly tempting specials on Twitter and Facebook each Tuesday.
Tonight’s kick off dish is Chicken Confit with spiced lentils, roasted carrots and prune jus, which staff previewed last week and it nearly caused a standoff between the servers. But fear not, we will have plenty for you!
Julia Battaglini of Secco & Dave Martin of Rappahannock join forces to teach RVA about this fabulous wine region in northwest Italy. Be prepared to taste everything from ephemeral sparkling wine to boar-friendly big reds. And you’ll most likely be subjected to vineyard photos from our last trip there together!
Featuring wines from Caluso, Roero, Monferrato, Alba, Asti & Barbaresco. That’s six killer wines for $40 bucks.
Only love could be responsible for such abundance!
Orsolani Erbaluce Spumante 2009
Valdinera Arneis 2012
Crivelli Ruche 2012
Roagna Dolcetto 2011
Vietti Barbera “Tre Vigne” 2011
Cantina del Pino Barbaresco 2009
Tuesday, November 12th
in The Room at Secco
FALL RESTAURANT WEEK at SECCO WINE BAR
October 21st – 27th, 2013, 3pm – 10pm daily
$25.13 per person, exclusive of tax and tip; 10% donated to Feed More charities.
$5 off all wine by-the-bottle for our Richmond Restaurant Week diners. Reservations are available for parties of 5 or more.
It’s Restaurant Week in RVA which means, like some sort of gastronomic super hero* you can eat delicious food, drink artisan wines, support the local economy AND kick hunger to the curb in your community- all at the same time! You badass, you! This time around, our Chef Mike Braune has decided to embrace the entree and you will too, as they each look to be show stoppers. Our Restaurant Week menu will be offered from 3pm-10pm daily.*capes and cowls are not included.
Fall Restaurant Week Menu
First Course: Choose One
selection of cheeses & cured meats (choose 2): cotswald chive cheddar, blue d’auvergne, serrano ham, or olli calabrese salametto g*
local arugula salad with goat cheese, sunflower seeds, mustard vinaigrette v/g
roasted mushroom soup w/ lemon oil & billy bread croutons v
Second Course: Choose One
root vegetable risotto with fried soft-boiled egg, brussels sprout leaves, rosemary oil v
chicken confit with mustard-braised cabbage, polenta, herb jus
seared scallop with rock shrimp, sauteed greens, yukons, almonds, piquillo pepper sauce g
black lentils with roasted carrots, pickled beets, caramelized endive, beet butter v/g
pork tenderloin with buckwheat spaetzle, cauliflower, garlicky greens, poached pear puree
Third Course: Choose One
dark chocolate creme brulee v/g
open-faced apple pie in puff pastry with cinnamon gelato v
amaretti poundcake with fried almonds & lemon whipped cream v
“v” denotes vegetarian; “g” denotes gluten-free
(*rice crackers available for meat/cheese course, please ask your server)
Settling for an event space plagued by folding chairs and boxed wine? HUMBUG! Cooking and cleaning for dozens of drunkards in your own kitchen? YOU’LL SHOOT YOUR EYE OUT!
Why deal with the stress or second-rate fare when you can book your holiday party at The Room at Secco? Experience the food, drink and service you’ve come to expect from your favorite Carytown spot, in a stylish, secluded venue. The Room at Secco can comfortably accommodate up to 40 people (roughly 22 seated) for all kinds of holiday events—from an intimate shin-dig with your nearest and dearest, to office parties where even that creepy guy in accounts payable gets invited.
Expect a lot more than the requisite chips and dips, with menu options that include Secco’s signature snacks, artisanal cheeses and cured meat platters, and, of course, selections from of our award-winning beverage program. Factor in highly-coveted, free off-street parking and a holiday party at The Room is a no brainer.
But don’t delay, dates are filling up fast. Email our Events Coordinator Nicole (email@example.com) for rates, menus and more information.
As you probably know, we’ve converted the old River City Cellars into a lovely private events space next door to Secco: “The Room.” In addition to being available for all sorts of small/medium-sized soirees*, it’s also perfect for classes. Such as…
Tuesday, October 15th 6:30-8:00pm: VA Oyster Pairing Class ($45)
Our friends from Rappahannock River Oysters join us for an evening discussing (and devouring) oysters and wines that thrive with brine.
Tickets must be pre-paid. Email firstname.lastname@example.org to sign up. Must be 21 or older to attend.
*Interested in hosting your own special event in The Room? We can accommodate up to 25 seated or 40 standing guests. From work meetings to birthday bashes, there are tons of options. Email email@example.com for more information.