Vino Rosina has a new menu from Chef Sajin Renae. They sent a bunch of other menus over, too.

Let's take them one by one, staring with Renae's revised dinner menu. New in the seafood section, a non-traditional clam chowder with Middleneck clams with cream of celery root, roasted potato hash and smoked bacon. The grilled polenta appetizer is now served with a roasted red-pepper bisque, Piave Vecchio cheese and crispy shallots. The Duroc pork chop now gets a honey-mustard glaze and a salad of herb-roasted potatoes and apples.

Over at the bar, Vino Rosinal general manager Joshua Barbour has whipped up few new infusion drinks. One is a Meyer lemon "margarita" made with Meyer-lemon infused vodka, agave nectar, sparkling wine and rosemary. Another's a honeycrisp apple and cinnamon-infused spiced rum made with Sailor Jerry.

There's just a whole lot going on at Vino Rosina. 

The Vino Rosina Happy Hour, from 4 p.m. to 7 p.m. Monday through Friday, is a fine way to gather up some $5 bar bites like black-bean sliders and sweet potato fries at one of our favorite bars in town. The Two-Some Tuesday offer, a three-course menu-for-two for $45 (with a great vegetarian option), provides a nice weeknight introduction to Renae's cooking.

And on Thursday, February 2, the restaurant is hosting a wine dinner called Unplugged & Uncorked, a traveling music, food and wine event created by the former Bad Company bassist Paul Cullen. The evening includes a three-course dinner prepared by Renae, pairings from the musician's private wine label, Sonata, and a live performance.

Vino Rosina sent over its Valentine's Day menu. The restaurant is serving a $55 three-course menu along with a limited a la carte menu.

But first, there's Winter Restaurant Week.

Fortunately, Vino Rosina is very good about keeping its website nice and fresh, so you can check out the happy hour, Two-Some Tuesday, restaurant week, wine dinner and Valentine's menu right here.