Our Lobster Bisque was the first item ordered the day we opened, January 17, 2008.  It seems like yesterday, or at least last week,  and I was sure Lobster Bisque would not sell no matter how good I tried to make it.  Heavy Cream, Sherry, Butter, Lobster and a few other herbs and spices apparently are a popular combination here in East Texas.  We’ve sold hundreds of gallons over the last 4 or so years.  You should try it.

Our Roasted Tomato and Garlic was added in year two and has been the center of many an argument over which is better, Tomato or Lobster Bisque.  We make it with Aleppo Pepper, a smoky, spicy sweet addition that must be tasted to be believed.  We grind the roasted tomatoes and cook them down so they just blend in with the Garlic and Cream.  The final result is smooth, spicy and perfect with a fresh Baguette from Wes’ Oven.

We opened ciboVino four years ago with the perfect two Salads and Salad Dressings every restaurant should have; House and Greek.  Both are served with our Crouton Chips.  Those who have eaten at ciboVino need no wordy description of our salads, dressings and croutons and those that haven’t eaten at ciboVino, well, need to.