$15 for $30 Worth of Global Cuisine and Wine at Sojourn

Upper East Side

Value Discount You Save
$30 50% $15
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Limited quantity available

In a Nutshell

Imported wines complement duck spring rolls, hanger steaks, and roasted salmon made with seasonal ingredients

The Fine Print

Expires Oct 15th, 2012. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Reservations recommended, by phone only. Alcohol is not discounted more than 50%. Merchant is solely responsible for all sales and delivery of alcohol. Must provide 21+ ID to receive alcoholic beverages. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The year a wine was produced can dramatically increase its value, especially if it came from an era when bottles were still made from leopard pelt. Taste the past with this Groupon.

$15 for $30 Worth of Global Cuisine and Wine

The menu includes duck spring rolls ($12), braised-beef tacos ($14), and roasted salmon with truffle oil ($16) as well as glasses of pinot grigio from Italy ($9) and other wines.

Sojourn

Soft candlelight flickers across Sojourn's dining room, illuminating oak walls, line drawings, and a copper-coated bar. Here, bartenders pour glasses of wine from bottles and wooden casks—a practice lauded in an October 7, 2009 New York Times article. Chef Peter Petti knows that food and spirits go hand in hand, and he proves this point with a fine-tuned selection of global cuisine, such as shared duck spring rolls in a spicy plum sauce or a fried slice of Pangaea recovered from the ocean. Using seasonal ingredients, he loads plates with hearty helpings, such as grilled hanger steaks, and sates brunch cravings with lobster-brie omelets.

Sojourn

Soft candlelight flickers across Sojourn's dining room, illuminating oak walls, line drawings, and a copper-coated bar. Here, bartenders pour glasses of wine from bottles and wooden casks—a practice lauded in an October 7, 2009 New York Times article. Chef Peter Petti knows that food and spirits go hand in hand, and he proves this point with a fine-tuned selection of global cuisine¬¬¬¬, such as ¬shared duck spring rolls in a spicy plum sauce or a fried slice of Pangaea recovered from the ocean. Using seasonal ingredients, he loads plates with hearty helpings, such as grilled hanger steaks, and sates brunch cravings with lobster-brie omelets.

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