Convivio (Italian pronunciation: [koɱˈviːvjo]; The Banquet) is a play/ work written by Dante roughly between 1304 and 1307.

CONVIVIO’s locally sourced NC meats and fish are butchered in-house (by Giuseppe) and dry aged (Coming soon). Nobody else in the Triangle does this.

In addition to Paolo Gavazza’s signature dishes you have come to love…and the seasonal dishes throughout the year…the menu will evolve over time.

CHEF TABLE

 Every Wednesday, starts at 7.30pm. Reserve your experience with Chef Paolo.

aperitivo + four courses + cafe + one white and two red wine 79/125 pp

Minimum 6, maximum 12 people, tax and tip not included.

Plates

Salumi – Selection of Artisinal charcuterie, pickles, olives, senape and crostini.

Bruschette – Artisinal local bread, three different topping of the day.

Formaggi – different milk cheeses (goat, sheep and cow), local raw honey, fresh and dry fruit and crostini.

Misto – Assortment of charcuterie and cheeses (chef choice) with garnish and crostini.

Fagioli – Warm Cannellini beans, vinegar, exra virgin olive oil, red onion and black pepper.

Prosciutto and Melone – Local fresh melon, cured Parma ham and grissini bread.

Insalata – Seasonal and local organic mix salad, citrus vinaigrette and sea salt.

Caprese – Local frsh tomatoes, fiordilatte mozzarella, fresh basil and extra virgin olive oil.

Burrata – Fiordilatte mozzarella filled with fresh cream, arugula salad and extra virgin olive oil.

Pesce – Selection of cured and smoked fish, pickles, lemon wedges and crostini.

Bresaola – Thinly sliced cured beef, greens, shaved Reggiano cheese and oil and lemon dressing.

Coming soon Entrees such as Lasagna, Pasta dishes, Gratin Vegetables and Porchetta.

WINE DINNER

Every first Thursday of the month, 7.30pm. Minimum of 10 People, Maximum of 12. Less than 10 ans we’d need to cancel.

aperitivo + four courses + caffe, un bianco, due rossi 79/125 pp

Tax and tip not included. Tip 20%

VINO

We did not forget the Vino! Sommelier Giuseppe searches locally and worldwide for the best wines he can find for all tastes (and budgets). Organic, Natural and Bio-Dynamic Wines are his specialty.

SPARKLING

2017 Prosecco, Belecasel, Col Fondo, Glera, Veneto.

WHITE

2017Il Padrone delle Vigne Bianco,Tabarrini, Trebbiano Spoletino, Umbria.

2017 Alghero, Poderi Parpinello, Torbato, Sardegna.

2017 Tufjano, Colli Della Murgia, Fiano Minutolo, Puglia.

2018 ‘Cora’, Colterenzio, Pinot Bianco, Alto Adige.

2018 Ala Bianca, Poderi Parpinello, Vermentino, Sardegna.

2018 Pfeferer, Colterenzio, Moscato Giallo, Alto Adige.

2016 Sauvignon, Fossa Mala, , Sauvignon Blanc, Friuli.

ORANGE

2017 Rami, COS, Grecanico-Insolia, Sicilia.

2014 Solo MM14, Vodopivec, Vitovska, Friuli.

2017 Zibibbo in Pithas, COS, Zibibbo, Sicilia.

ROSE’

2018 Rosato Etna, Girolamo Russo, Nerello Mascalese, Sicilia.

RED

2017 Il Padrone delle Vigne Rosso, Tabarrini, Sangiovese, Umbria.

2015 Selvato, Colli Della Murgia, Aglianico-Primitivo, Puglia.

2017 A Rina’, Etna Rosso, Girolamo Russo, Nerello Mascalese, Sicilia.

2011 Rosso De Veo, Paolo Bea, Sagrantino, Umbria.

2018 Lagrein, Colterenzio, Lagrein, Alto Adige.

2015 Boccatone Montefalco,Tabarrini, Sangiovese-Sagrantino-Barbera, Umbria.

2017 San Costantino, Poderi Parpinello, Cannonau, Sardegna.

2016 Amarone, Coffele, Corvina-Corvinone-Rondinella-Molinara, Veneto.

FLIGHT WHITE

Tufjano, Ala Bianca, Pfeferer.

FLIGHT RED

San Costantino, Lagrein, Boccatone.

You like to take home a bottle or two of our wine, deduct 15 dollar to find your cost.

“Paolo’s Chef Table” – reserve Paolo’c special table for 6 guests minimum and up to 12; and let him create a meal from his heart, that will surely warm yours. Your taste buds and palate will be forever grateful. Coming soon – add your name to our mailing list to be notified when Paolo is ready.

APERITIVI

Spritz Aperol

Aperol, Prosecco, Orange Wedge

Rummotto

Rum, Chinotto, Orange Wedge

Negroni

Campari, Vermouth Rosso, Gin, Orange Wedge

Negroni Sbagliato

Campari, Vermouth Rosso, Prosecco, Lemon Wedge

Americano

Campari, Vermouth Rosso, Soda Water, Lemon Wedge

Bellini

Prosecco, Peach Puree’

VERMOUTH

Vermouth is an aromatized, fortified wine flavored with various botanicals, (roots, barks, flowers, seeds, herbs, and spices). Vermouth were first produced in the mid to late 18th century in Turin, Italy. Vermouth wine is ready to drink from the bottle, served neat, chilled, over ice, or used in mixed drinks.

Antica Formula, Giuseppe Carpano

Carpano Bianco

Carpano Dry

Punt E Mes

Birra / Acqua / Soda

Birra Lucana – San Pellegrino – S.P. Aranciata, Limonata, Chinotto

DOLCI

Ask your waiter for the desserts of the day

Tiramisu Classico

Timeless no-bake Italian dessert combining espresso dipped lady fingers and a creamy lightly sweetened mascarpone, dusted with cocoa or shaved cioccolate.                 

Crostata di Frutta

 Pie baked with fruit preserve

Pannacotta ai Frutti di Bosco

Chilled sweet cream flavored with vanilla beans, served with berries pure’ and fresh seasonal berries

Affogato al Caffe’

Vanilla or cioccolato gelato drowned with a shot of hot espresso

Gelato

Vanilla, Chocolate, Strawberries

Biscotti

Italian cookies

CAFFE’

Espresso – Americano – Shakerato

DIGESTIVI

Grappa, Montenegro, Fernet, Averna, Sambuca