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RPM Steak
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
Modern Chicago Steakhouse Dining
Ratings
Reviews
Photos
Menu
A5, Yamaguchi, Japan: 2oz Minimum, Priced Per oz
Kalamata Olive Relish, Mint
Perigord; Parmigiano-Reggiano D.O.P. Bruna Alpina
Caviar Beurre Blanc, Lemon, 2 lbs.
Applewood Smoked
Yuzu Kosho, Fennel Pollen, Single Estate Olive Oil
Soy-Lime Glaze
Black Garlic Ponzu, Crispy Potatoes
Sesame, White Soy, Chives
Potatoes, Jalapeño Crema
Per prawn
Half Pound
Alaskan King Crab Legs, Lobster, Oysters*, Prawn
New Brunswick, Canada
Deep Bay, BC
Rosemary Nordic Butter
House Nordic Butter
Gem Lettuce, Chèvre, Pistachio
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
Buffalo Mozzarella, Pickled Onion, Farm Basil
Cheddar, Horseradish, Brioche
Wood-Grilled Ribeye Cap, Truffle Bearnaise
Yuzu Kosho Aioli
Pommes Puree, Truffle Jus
10 oz Ribeye Filet
16 oz USDA Prime Beef
16 oz
24 oz
48 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
The Rarest Imported Beef, Ribeye, Hokkaido, Japan
100% Tajima Cattle, Strip Loin, Hyōgo, Japan
Japan's Only Free-Grazing Wagyu, Tenderloin, Kumamoto, Japan
Fattened on Rice From The Dassai Sake Brewery, Flat Iron, Yamaguchi, Japan
18 oz
16 oz.
8 oz
10 oz
14 oz
20 oz, Open Prairie, MO
12 oz, High Plains
Brown Butter, Champagne
Toasted Sesame, Miso
Trumpet Mushrooms, Herb Oil
Lemon, Red Chili
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
White Cheddar, Artisanal pasta
Sweet Soy, Fresno Chili
Fontina Cheese, Shaved Black Truffle
Horseradish Cream
Sea-Salt
Blue Cheese
Sour Cream
Lemon, Garlic, Feta, Fresno
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Maker's Mark Private Select, RPM Single Barrel, Mancino Chinato, Nonino Amaro, Angostura
Casamigos Blanco Tequila, Clarified Grapefruit, Citrus Salt
Giuliana Prosecco, Basic Vodka, Raspberry
Sazerac Rye, Orange Demerara, Rhubarb Bitters
Kaiyo Whisky, Honey, Yuzu
Fords Gin, Lemon, Orange, Juniper, Mint, Rosemary, Q Spectacular Tonic
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Elderflower Tonic
Nordés Gin, Pampelmousse, Shiso, Grapefruit Tonic
Q Tropical Ginger Beer, Calamansi, Mint
Elderflower, Rose, Lemon
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Pilsner, 12oz
American Pale Ale, 16oz
Tropical Double IPA
Pilsner, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Cap Classique, NV
Charles Heidsieck, "Réserve", Brut, NV
Michel Gonet, "3 Terroirs", Extra Brut, '17
Artiglio Bianco, Friuli Grave, '20
Bollig-Lehnert, "Trittenheimer Apotheke", '16
Auntsfield, "Southern Valleys", Marlborough, '21
Brokenwood, Hunter Valley, 2022
Vincent Mothe, 2020
Cèpe d'Été, Edna Valley, '21
Maldonado, "Los Olivos", Napa Valley, '20
Peyrassol, "La Croix", '22
Château Pradeaux, '22
Three Kings, Edna Valley, '21
George, "Hansen", Russian River Valley, '21
Jean-Louis Chave, "Mon Coeur", '21
Poggio delle Orecchie Perse, '20
Malbec, DiamAndes, "Perlita", Uco Valley, '19
Collazzi, "Libertà", '18
Urbina, "Selección", '00
Château Paveil de Luze, '16
Napa Cellars, Napa Valley, '19
My Favorite Neighbor, "B. IV. L", S.L.O, '20
Memento Mori, "Vanitas", Napa Valley, '19
TOR, Oakville, '21
Ganache Ripple, Sweet Cream Ice Cream, Magic Chocolate Shell
Chocolate Chip Cookie, Vanilla Gelato
Milk & Dark Chocolate
Boston Cream
Whipped Cream, Tarragon
Raspberry Rhubarb, Salted Shortbread
Candied Orange, Cayenne-Chocolate Crumble
Salted Caramel, Vanilla, Warm Chocolate Sauce Flaméed Tableside, Serves 2-4
"Elio Perrone, "Sourgal" 2022
Tokaji Aszú, Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2018
Château d'Yquem, 2006
Warre's, "Otima", 20 Year
Quinta do Noval, "Unfiltered", 2016
Dow's, 2000
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Bacon, Artisanal Pasta; add $4 per person
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Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Sea Salt, Béarnaise
Horseradish, Chive
Lemon Aioli, Toasted Brioche
Artisian Sourdough, Herb Oil
Two Martinis, Alaskan King Crab Legs, Lobster, Oysters, Prawn
Dirty | Espresso | Lemon Drop
Giuliana Prosecco, Aperol, Orange
Sazerac Rye, Demerara, Angostura
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Elderflower Tonic
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
add $3 per person
Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Wood Grilled, Bourbon Maple Glaze
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Soy-Lime Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Heirloom Carrot, Spring Pea, Green Goddess
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Béarnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Pommes Puree, Truffle Jus
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Open Prairie, MO
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Kaneko Farms, Strip Loin, Aomori Prefecture. An RPM Steak Exclusive
Kawaguchi Farm, Strip Loin, Miyagi, Japan
The Rarest Imported Beef, Ribeye, Hokkaido, Japan
Fattened on Rice From The Dassai Sake Brewery, Flat Iron, Yamaguchi, Japan
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Brown Butter, Champagne
Baby Fennel, Roasted Garlic, Lemon
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Sazerac Rye, Demerara, Scarborough & Citrus Bitters
Giuliana Prosecco, Basic Vodka, Wild Strawberry, Lavender
El Tesoro Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple & Habanero, L'Aperitivo Nonino, Lime
J. Henry & Sons "RPM Royal Tokaji Cask", Okinawan Brown Sugar, Cardamom, Cocchi Americano
Thomas H. Handy Rye, Bruichladdich Octomore, "13.1", Honey, Ginger, Lemon
Elderflower, Rose, Lemon
N/A Aperitivo, Passionfruit & Calamansi, Soda
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Ayinger "Jahrhundert Bier", 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Best Day Brewing, "Electro Lime" , 12oz
Go Brewing, "Sunshine State", 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Ayala, "Brut Majeur", Brut, NV
Artiglio Bianco, Friuli, '23
Bollig-Lehnert, "Trittenheimer Apotheke", '20
Mādi Sun, Marlborough, '23
Domaine Laporte, "Le Rochoy", '23
Cèpe d'Été, Edna Valley, '22
DuMOL, "Cuvée HHS", Napa Valley, '22
Peyrassol, "La Croix", '23
Three Kings, Santa Barbara County, '23
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Pian delle Querci, "Serbolino - Il Picchio" '17
Jean-Louis Chave, "Mon Coeur", '23
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Château Paveil de Luze, '16
Hedges, "C.M.S.", Columbia Valley, '21
Napa Cellars, Napa Valley, '21
Postcard & Parcel, Rutherford, '22
Philip Togni, "Tanbark Hill", Napa Valley, '21
Milk & Dark Chocolate
Blueberry Compote, Vanilla Whipped Cream
Five Layer Secret Recipe, Cream Cheese Frosting
Ganache Ripple, Magic Chocolate Shell
Fior Gelato, Candied Macadamias
Boston Cream
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
"Elio Perrone, "Sourgal" 2023
Disznókő, "5 Puttonyos", 2014
Château d'Yquem, 2005
Tawny Port, Broadbent, 20 Year
Quinta do Noval, "Unfiltered", 2017
Ramos Pinto, 2000
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives & Amalfi Lemon
Lemon Aioli, Toasted Brioche
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Demerara, Scarborough & Citrus Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Dirty | Espresso | Lemon Drop
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Périgord; Parmigiano-Reggiano D.O.P. Bruna Alpina
Artisanal Pasta, White Cheddar, Old Bay Butter
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Jumbo Lump Crab, Lime Soy Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Truffle Béarnaise
Crispy Onion, Pickle, Choice of Cheddar, White American, or Blue Cheese
Wood Grilled, Bourbon-Maple Glaze
Lime-Soy Glaze
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Open Prairie, MO
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Striploin, Horisaka Ranch, Mie Prefecture "Japan's Most Prized Beef"
Usunaga Farm, Strip Loin "The World's only Yamazaki Whiskey fed Wagyu"
The Rarest Imported Beef, Ribeye, Hokkaido, Japan
Fattened on Rice From The Dassai Sake Brewery, Flat Iron, Yamaguchi, Japan
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Brown Butter, Champagne
Tarragon Aioli
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Prosecco Rosé, Sunny Vodka, Strawberry, Lemon
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Aperol, Cappelletti, Passionfruit, Prosecco Rosé
Dos Hombres Mezcal, Passionfruit, Toasted Coconut, Lime
G4 Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple Habanero, L'Aperitivo Nonino, Lime
Woodford Double Oak Full Proof, RPM Single Barrel, Cocchi Barolo Chinato, Mancino Rosso, Cocoa Bitters
Grey Goose, Castelvetrano Olive, House Brine, Noilly Prat Served with Caviar Gaufrettes
Thomas H. Handy Sazerac Rye, Yellow Chartreuse "V.E.P.", Benedictine, Lemon
Elderflower, Rose, Lemon
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Martini Floreale, Elderflower, Berry Meritage, Cucumber Soda
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Kloster Andechs, 16.9oz.
Go Brewing, "RPM", 12oz
Years Brewing, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Nominé-Renard, Brut, NV
Artiglio Bianco, Friuli, '24
Bollig-Lehnert, "Trittenheimer Apotheke", '19
Mādi Sun, Marlborough, '23
Sancerre, Clément Florian Berthier, '23
Cèpe d'Été, Edna Valley, '22
Henri Latour, "Le Jarron", '23
Peyrassol, "La Croix", '24
Three Kings, Santa Barbara County, '23
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Marcarini, "Comune di La Morra", '20
Jean-Louis Chave, "Mon Coeur", '23
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Château Paveil de Luze, '16
Hedges, "C.M.S.", Columbia Valley, '22
Napa Cellars, Napa County, '22
Postcard Parcel, Rutherford, '22
Milk Dark Chocolate
Blueberry Compote, Vanilla Whipped Cream
Five Layer Secret Recipe, Cream Cheese Frosting
Ganache Ripple, Magic Chocolate Shell
Fior Gelato, Candied Macadamias
Boston Cream
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
Bacardi Reserva Ocho Rum, Licor 43, Espresso
Del Amigo Mezcal, La Colombe, Licor 43, Tempus Fugit Creme de Banane, Ancho Reyes
"Elio Perrone, "Sourgal" 2024
Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2022
Château d'Yquem, 2008
Broadbent, 20 Year
D'Oliveiras, "Boal", 1977
Ramos Pinto, 2000
Parmesan Frico, Black Pepper
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives Amalfi Lemon
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Prosecco Rosé, Basic Vodka, Wild Strawberry, Lemon
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus, Salt
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
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Bacon, Artisanal Pasta; add $4 per person
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Périgord; Parmigiano-Reggiano D.O.P. Bruna Alpina
Yuzu Louis Dressing
Pommes Gratin, Sauce Périgueux
Brown Butter Celery Root Puree, Apple, Caviar Beurre Blanc
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Jumbo Lump Crab, Lime Soy Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Truffle Béarnaise
Crispy Onion, Pickle, Choice of Cheddar, White American, or Blue Cheese
Wood Grilled, Bourbon-Maple Glaze
Lime-Soy Glaze
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Open Prairie, MO
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Striploin, Horisaka Ranch, Mie Prefecture "Japan's Most Prized Beef"
Usunaga Farm, Strip Loin "The World's only Yamazaki Whiskey fed Wagyu"
The Rarest Imported Beef, Ribeye, Hokkaido, Japan
Fattened on Rice From The Dassai Sake Brewery, Flat Iron, Yamaguchi, Japan
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Brown Butter, Champagne
Tarragon Aioli
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Prosecco Rosé, Sunny Vodka, Strawberry, Lemon
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Aperol, Cappelletti, Passionfruit, Prosecco Rosé
Dos Hombres Mezcal, Passionfruit, Toasted Coconut, Lime
G4 Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple & Habanero, L'Aperitivo Nonino, Lime
Woodford Double Oak Full Proof, RPM Single Barrel, Cocchi Barolo Chinato, Mancino Rosso, Cocoa Bitters
Grey Goose, Castelvetrano Olive, House Brine, Noilly Prat Served with Caviar & Gaufrettes
Thomas H. Handy Sazerac Rye, Yellow Chartreuse "V.E.P.", Benedictine, Lemon
Elderflower, Rose, Lemon
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Martini Floreale, Elderflower, Berry Meritage, Cucumber Soda
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Kloster Andechs, 16.9oz.
Go Brewing, "RPM", 12oz
Years Brewing, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Nominé-Renard, Brut, NV
Artiglio Bianco, Friuli, '24
Bollig-Lehnert, "Trittenheimer Apotheke", '19
Mādi Sun, Marlborough, '23
Sancerre, Clément & Florian Berthier, '23
Cèpe d'Été, Edna Valley, '22
Henri Latour, "Le Jarron", '23
Peyrassol, "La Croix", '24
Three Kings, Santa Barbara County, '23
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Marcarini, "Comune di La Morra", '20
Jean-Louis Chave, "Mon Coeur", '23
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Château Paveil de Luze, '16
Hedges, "C.M.S.", Columbia Valley, '22
Napa Cellars, Napa County, '22
Postcard & Parcel, Rutherford, '22
Milk & Dark Chocolate
Blueberry Compote, Vanilla Whipped Cream
Five Layer Secret Recipe, Cream Cheese Frosting
Ganache Ripple, Magic Chocolate Shell
Fior Gelato, Candied Macadamias
Boston Cream
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
Bacardi Reserva Ocho Rum, Licor 43, Espresso
Del Amigo Mezcal, La Colombe, Licor 43, Tempus Fugit Creme de Banane, Ancho Reyes
"Elio Perrone, "Sourgal" 2024
Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2022
Château d'Yquem, 2008
Broadbent, 20 Year
D'Oliveiras, "Boal", 1977
Ramos Pinto, 2000
Parmesan Frico, Black Pepper
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives & Amalfi Lemon
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Prosecco Rosé, Basic Vodka, Wild Strawberry, Lemon
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus, Salt
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
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Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Périgord; Parmigiano-Reggiano D.O.P. Bruna Alpina
"Samurai Wagyu", Saitama Prefecture
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Jumbo Lump Crab, Lime Soy Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Truffle Béarnaise
Crispy Onion, Pickle, Choice of Cheddar, White American, or Blue Cheese
Wood Grilled, Bourbon-Maple Glaze
Lime-Soy Glaze
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Open Prairie, MO
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Striploin, Horisaka Ranch, Mie Prefecture "Japan's Most Prized Beef"
Usunaga Farm, Strip Loin "The World's only Yamazaki Whiskey fed Wagyu"
The Rarest Imported Beef, Ribeye, Hokkaido, Japan
Fattened on Rice From The Dassai Sake Brewery, Flat Iron, Yamaguchi, Japan
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Brown Butter, Champagne
Tarragon Aioli
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Prosecco Rosé, Sunny Vodka, Strawberry, Lemon
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Aperol, Cappelletti, Passionfruit, Prosecco Rosé
Dos Hombres Mezcal, Passionfruit, Toasted Coconut, Lime
G4 Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple & Habanero, L'Aperitivo Nonino, Lime
Woodford Double Oak Full Proof, RPM Single Barrel, Cocchi Barolo Chinato, Mancino Rosso, Cocoa Bitters
Grey Goose, Castelvetrano Olive, House Brine, Noilly Prat Served with Caviar & Gaufrettes
Thomas H. Handy Sazerac Rye, Yellow Chartreuse "V.E.P.", Benedictine, Lemon
Elderflower, Rose, Lemon
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Martini Floreale, Elderflower, Berry Meritage, Cucumber Soda
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Go Brewing, "RPM", 12oz
Years Brewing, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Nominé-Renard, "Cuvée Bob", Brut, NV
Artiglio Bianco, Friuli, '24
Bollig-Lehnert, "Trittenheimer Apotheke", '19
Mādi Sun, Marlborough, '23
Clément & Florian Berthier, '23
Cèpe d'Été, Edna Valley, '22
Henri Latour, "Le Jarron", '23
Peyrassol, "La Croix", '24
Three Kings, Santa Barbara County, '24
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Marcarini, "Comune di La Morra", '20
Jean-Louis Chave, "Mon Coeur", '23
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Riojanas, "Monte Real", 2008
Château Paveil de Luze, '16
Hedges, "C.M.S.", Columbia Valley, '22
Napa Cellars, Napa County, '22
Postcard & Parcel, Rutherford, '22
Milk & Dark Chocolate
Five Layer Secret Recipe, Cream Cheese Frosting
Boston Cream
Ganache Ripple, Magic Chocolate Shell
Graham Cracker Crust
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
Bacardi Reserva Ocho Rum, Licor 43, Espresso
Del Amigo Mezcal, La Colombe, Licor 43, Tempus Fugit Creme de Banane, Ancho Reyes
Moscato d'Asti, Tre Secoli, 2024
Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2022
Château d'Yquem, 2008
Broadbent, 20 Year
D'Oliveiras, "Boal", 1977
Ramos Pinto, 2000
Parmesan Frico, Black Pepper
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives & Amalfi Lemon
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Prosecco Rosé, Basic Vodka, Wild Strawberry, Lemon
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus, Salt
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Fontina & Black Truffle; add $5 per person
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Bacon, Artisanal Pasta; add $4 per person
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Black Truffle Bearnaise
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Fontina & Black Truffle; add $5 per person
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Includes a selection of all of the above; add $80 per person
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Black Truffle Bearnaise
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Bacon, Artisanal Pasta; add $4 per person
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Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Milk & Dark Chocolate
Five Layer Secret Recipe, Cream Cheese Frosting
Boston Cream
Ganache Ripple, Magic Chocolate Shell
Graham Cracker Crust
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
Bacardi Reserva Ocho Rum, Licor 43, Espresso
Del Amigo Mezcal, La Colombe, Licor 43, Tempus Fugit Creme de Banane, Ancho Reyes
Moscato d'Asti, Tre Secoli, 2024
Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2022
Château d'Yquem, 2008
Broadbent, 20 Year
D'Oliveiras, "Boal", 1977
Ramos Pinto, 2000
Parsley Ginger Emulsion
8oz, Golden New Mexico
Périgord; Parmigiano-Reggiano D.O.P. Bruna Alpina
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Jumbo Lump Crab, Lime Soy Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Truffle Béarnaise
Crispy Onion, Pickle, Choice of Cheddar, White American, or Blue Cheese
Wood Grilled, Bourbon-Maple Glaze
Lime-Soy Glaze
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Open Prairie, MO
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Striploin, Horisaka Ranch, Mie Prefecture "Japan's Most Prized Beef"
Striploin, Usunaga Farm, "The World's only Yamazaki Whiskey fed Wagyu"
Ribeye, Hokkaido, Japan, The Rarest Imported Beef,
Zabutan, Yamaguchi, Japan, Fattened on Rice From The Dassai Sake Brewery
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Brown Butter, Champagne
Tarragon Aioli
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Prosecco Rosé, Sunny Vodka, Strawberry, Lemon
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Aperol, Cappelletti, Passionfruit, Prosecco Rosé
Dos Hombres Mezcal, Passionfruit, Toasted Coconut, Lime
G4 Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple & Habanero, L'Aperitivo Nonino, Lime
Woodford Double Oak Full Proof, RPM Single Barrel, Cocchi Barolo Chinato, Mancino Rosso, Cocoa Bitters
Grey Goose, Castelvetrano Olive, House Brine, Noilly Prat Served with Caviar & Gaufrettes
Thomas H. Handy Sazerac Rye, Yellow Chartreuse "V.E.P.", Benedictine, Lemon
Elderflower, Rose, Lemon
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Martini Floreale, Elderflower, Berry Meritage, Cucumber Soda
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Go Brewing, "RPM", 12oz
Years Brewing, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Nominé-Renard, "Cuvée Bob", Brut, NV
Artiglio Bianco, Friuli, '24
Bollig-Lehnert, "Trittenheimer Apotheke", '19
Mādi Sun, Marlborough, '23
Clément & Florian Berthier, '23
Cèpe d'Été, Edna Valley, '22
Henri Latour, "Le Jarron", '23
Peyrassol, "La Croix", '24
Three Kings, Santa Barbara County, '24
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Marcarini, "Comune di La Morra", '20
Jean-Louis Chave, "Mon Coeur", '24
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Riojanas, "Monte Real", 2008
Château Paveil de Luze, '16
Hedges, "C.M.S.", Columbia Valley, '22
Napa Cellars, Napa County, '22
Postcard & Parcel, Rutherford, '22
Parmesan Frico, Black Pepper
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives & Amalfi Lemon
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Prosecco Rosé, Basic Vodka, Wild Strawberry, Lemon
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus, Salt
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Fontina & Black Truffle; add $5 per person
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Fontina & Black Truffle; add $5 per person
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Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Spring Peas, Morels, Local Asparagus, Cafe de Paris Butter
2oz Striploin, Miyazaki Prefecture, Japan
Green Goddess, Crispy Shallot, Tarragon
Gruyere, Fontina
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Jumbo Lump Crab, Lime Soy Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Whipped Feta, Blood Orange, Red Watercress
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Truffle Béarnaise
Crispy Onion, Pickle, Choice of Cheddar, White American, or Blue Cheese
Wood Grilled, Bourbon-Maple Glaze
Lime-Soy Glaze
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Reidsville, GA
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Striploin, Horisaka Ranch, Mie Prefecture "Japan's Most Prized Beef"
Striploin, Usunaga Farm, "The World's only Yamazaki Whiskey fed Wagyu"
Ribeye, Hokkaido, Japan, The Rarest Imported Beef,
Zabutan, Yamaguchi, Japan, Fattened on Rice From The Dassai Sake Brewery
18 oz
16 oz.
6 oz
10 oz
14 oz
Brown Butter, Champagne
Tarragon Aioli
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Giuliana Prosecco, Sunny Vodka, Strawberry, Lemon
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Aperol, Cappelletti, Passionfruit, Giuliana Prosecco
Dos Hombres Mezcal, Passionfruit, Toasted Coconut, Lime
G4 Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple & Habanero, L'Aperitivo Nonino, Lime
Woodford Double Oak Full Proof, RPM Single Barrel, Cocchi Barolo Chinato, Mancino Rosso, Cocoa Bitters
Grey Goose, Castelvetrano Olive, House Brine, Noilly Prat Served with Caviar & Gaufrettes
Thomas H. Handy Sazerac Rye, Yellow Chartreuse "V.E.P.", Benedictine, Lemon
Elderflower, Rose, Lemon
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Martini Floreale, Elderflower, Berry Meritage, Cucumber Soda
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Go Brewing, "RPM", 12oz
Years Brewing, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Nominé-Renard, "Cuvée Bob", Brut, NV
Artiglio Bianco, Friuli, '24
Bollig-Lehnert, "Trittenheimer Apotheke", '19
Mādi Sun, Marlborough, '23
Clément & Florian Berthier, '24
Cèpe d'Été, Edna Valley, '22
Henri Latour, "Le Jarron", '23
Peyrassol, "La Croix", '24
Three Kings, Santa Barbara County, '24
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Jean-Louis Chave, "Mon Coeur", '24
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Riojanas, "Monte Real", '08
Château Franc-Pourret, '15 (en Magnum)
Hedges, "C.M.S.", Columbia Valley, '22
Napa Cellars, Napa County, '22
Postcard & Parcel, Rutherford, '22
Favia, Napa Valley, '23
Milk & Dark Chocolate
Five Layer Secret Recipe, Cream Cheese Frosting
Boston Cream
Dark Chocolate, Chantilly Cream
Graham Cracker Crust
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
Bacardi Reserva Ocho Rum, Licor 43, Espresso
Del Amigo Mezcal, La Colombe, Licor 43, Tempus Fugit Creme de Banane, Ancho Reyes
Moscato d'Asti, Tre Secoli, 2024
Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2022
Château d'Yquem, 2008
Broadbent, 20 Year
D'Oliveiras, "Boal", 1977
Ramos Pinto, 2000
Parmesan Frico, Black Pepper
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives & Amalfi Lemon
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Giuliana Prosecco, Basic Vodka, Wild Strawberry, Lemon
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus, Salt
When the original "gang of five" made their way from Bordeaux back to Spain, they came armed with French knowledge and Spanish passion. Alvaro Palacios is now considered an elder statesman of Priorat after more than 30 vintages with the most successful wines of the region. Finca Dofi is no exception. Grapes are harvested from two single plots, mainly Garnacha, and then aged in large French foudre. Palacios' expression of the grape and the land are in line with the power, beauty, and finesse that makes Priorat a region to keep an eye on
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Champagne is passion. On one hand it is a beverage that seamlessly represents celebration for many, and on the other is one of the most meticulously handled wine products on Earth. At Michel Gonet the care goes from vineyard to cellar, from hand harvest to long lees aging and the result is a Champagne of the highest quality and finesse. The "Les 3 Terroirs" cuvée highlights vineyards from the three villages of le Mesnil-sur-Oger, Montgueux, and Vindey.
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Burgundy born and raised, Claude Koeberle is considered one of the world's foremost experts in winemaking, and his wines never cease to disappoint. "Soliste" comes from the name that winemakers in Burgundy use for a special barrel reserved solely for family and friends. Most of their wines are made in what they call the "MonoClone" style, using single clones from single sites and aged individually in a single cooperage. "L'Age D'Or" is a true expression of Soliste wines - exceptional vineyards, meticulous grape selection, elegant balance of acidity and aromatics to create wines of complexity and finesse.
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The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. From humble beginnings by then patriarchs Denis & Jean-Louis, the estate now boasts all biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style
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Tucked away in the Mâconnais region of Southern Burgundy, this tiny commune has a population of less than 800 people, and only four country roads leading in and out. However, the vineyards date back centuries, and the Leflaive family has been using their expertise to cultivate their five plots of Chardonnay here since 2003. The Mâcon-Verzé is a wine of great purity, both floral and mineral, expressing a lively energy, ready to be enjoyed earlier than some of its Burgundian counterparts
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Jochen Dreissigacker has quickly ascended to the category of the elite producers of Germany's Rheinhessen. Jochen abandoned a career outside of winemaking, and joined the family winery following apprenticeships at other benchmark estates including none other than the now legendary Weingut Keller. Dreissigacker organically farms fruit from the most iconic vineyards in the Rheinhessen, producing laser focused and textural wines that are delicious now and worthy of age in the cellar.
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Third generation winemaker, Nikos Douloufakis, takes immense pride in the steps his family has taken to create quality wine from native Cretan grapes. "Aspros Lagos" is no exception. Crafted from the Vidiano grape, this wine shows richness and texture while remaining crisp and focused. While this wine can be enjoyed young, its best kept secret is its ability to age gracefully. Crete is magic, and so is its Vidiano
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Although one of Napa Valley's newest wineries, Sinegal inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass
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It is the nature of human beings to tinker with things. While this is generally a good trait, certain things in the world are better left alone. At Ken Wright Cellars minimal handling of wine is essential to preserve what it is: a gift of nature. The seed for a career in wine was planted squarely in Bourbon country of Lexington, Kentucky. While waiting tables to put himself through school, Ken was exposed to fine wines from regions around the world. The passion became avocation when Ken left the Bluegrass State to attend enology and viticulture classes at UC-Davis. In 1986, Ken moved to McMinnville and started Panther Creek Cellars. His concept of focusing on vineyard-designate bottling began during those years and was cemented as a core philosophy in 1994 when Ken Wright Cellars was founded in historic downtown Carlton. Ken now makes a single vineyard bottling from 13 vineyard sites and is known as a pioneer of Oregon Pinot Noir.
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This trio of ants — Webster Marquez, Anthony Filiberti and David Low — met in 2003 while working at Sonoma's Williams Selyem Winery. A year later they opened Anthill Farms with two unchanging goals: to make wines that express the growing site and the characteristics of the vintage above all else, and to make wines that, simply put, taste good. These goals require gentle handling from crushing to bottling, judicious use of oak, and, perhaps most importantly, leaving the wine alone as much as possible. Since 2004 they have grown from producing eight barrels of wine to working with eight distinct single-vineyard sites, earning them Food & Wine Magazine's "Most Promising New Winery" in 2009
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Lumen's vision is to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking. Winemaker Lane Tanner started her career in wine when she took a temporary job labeling bottles. She didnt last long in this position once it was discovered she had studied chemistry at San Jose State. Lane was swifty offered the chance to work in the Winery Laboratory, alongside California wine luminary André Tchelistcheff. Following this experience Lane went on to make wines for several wineries before starting the Lane Tanner label in 1989, becoming the first independent female winemaker in Santa Barbara County. Lumen has a strict commitment to honest and healthy winemaking practices, sources fruit from sustainably certified and biodynamic vineyards, and is a member of 1% For The Planet – donating 1% of all sales to environmental causes..
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A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. A delicate, yet powerful, balance of bright ripe fruit & rustic terroir, this wine's pedigree is shining through beautifully
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This bottling of Château Plince is as powerful as it is seductive and as indulgent as it is pleasurable. Best enjoyed with a few years of age, the stellar 2015 vintage is showing beautifully in the glass. The Moreau family has been working this land for over a century. They are committed to traditional values, while using modern practices for the best possible results: both for the wine and for the Earth
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In 1920, Founder Arsène Amiot started acquiring parcels in Chassagne including several premier crus and a few rows of Le Montrachet. Under his direction, Domaine Amiot became one of the first to begin estate-bottling their production. Arsène's son Pierre took over in the 1930's adding more parcels such as Champgains, Les Chaumes, and their parcel in Puligny-Montrachet, Les Demoiselles. By the time Guy Amiot, the domaine's namesake, took over in 1985, the domaine had built up very impressive holdings and had passed the knowledge of how to best care for the vines down from generation to generation. There was a continuity of work in the vineyards that led to solid consistency in the wines. In 1993 Guy's son, Thierry Amiot, took over and has been both respecting the tradition and striving for improvement ever since.
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In the heart of the Hautes Côtes de Nuits, David Duband farms 17 hectares of vines crafting wines from 23 appellations. When David Duband joined his father at the head of the family domaine, grapes were sold to the local coop and the estate concentrated all of its efforts on viticulture. In 1991, having just received his diploma from the school of oenology in Beaune, David decided to vinify his first vintage. David's winemaking philosophy was the fruit of the vineyard work of his father and expert advice from his mentor Robert Jayer. He listened to the teachings of his cousins during internships at the Domaines Arlaud and Pierre Amiot, but it is also his profound love for the wines of Burgundy and the great achievements of Domaine Dujac and Armand Rousseau that inspired and guided his choices in regards to vinification. David's wines transparently demonstrate the slightest differences in each terroir's shade and contour, further revealing each unique nuance of the year and site
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The Ogier family has been rooted in Ampuis for seven generations. Current owner and winemaker, Stéphane, knew from the age of six that he wanted to follow in his winemaker father's footsteps. Stéphane completed his oenological studies in Beaune, working alongside some of the best winemakers in Burgundy. This time in his life was instrumental in forming his philosophy of winemaking and his laserlike focus on terroir. In 1997 he formally joined the family estate. Today, Stéphane farms 12 parcels for a total of 27 acres, crafting wines that have become a reference point for the appellation and are sought after by the greatest chefs and most serious wine lovers around the world
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Crozes-Hermitage's variable reputation is due to the size of the appellation. It is not just massive but littered with a variation of soils, sites, & production methods. Adjacent to the hill of Hermitage, responsible for some of the world's finest Syrah, the wines of Crozes can range from competitive to their neighbor to the west all the way to just... forgettable. Enter Domaine Breyton by Jacques Breyton, a biodynamic estate dedicated to bottling some of the Rhône's most intriguing Syrah. The majority of their grapes are sourced from the domaine itself, with a small amount coming from the cooler Northern section of Crozes which adds a welcomed freshness. The combination of soils & sites lead to an extremely unique wine free from conforming in a traditional style, yet somehow dramatically classical to the appellation at large
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Located at one of the highest points in Châteauneufdu-Pape, Château Font du Loup, which translates to 'fountain of the wolves', is named after the natural springs in the area where the wolves would come to drink. Font du Loup has been in the Melia family since 1942 and is now run by the charming AnneCharlotte Melia-Bachas and husband Laurent. Font du Loup has roughly 20 hectares (organically farmed – although not certified), including holdings in the La Crau vineyards, and is planted on mostly sandy soil with vines that reach 100 years old. It is located in one of the coolest appellation places with slow ripening of the grapes. The wines are made in an elegant, pure, pretty style and are as warm and inviting as the good Anne-Charlotte and Laurent
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The Carlo Giacosa Winery farms 5 hectares of vineyards in Barbaresco and has been run by the Giacosa family for four generations. Donato Giacosa, Carlo's father, founded the winery and helped shape the very hills of Barbaresco. Carlo, together with his wife Carla, continued in the family tradition, further developing the winery, and cultivating his roots along with those of his vines. Now, it is Maria Grazia's turn, the latest Giacosa to run the firm. She works alongside Carlo, her dad, and Luca, her son. The Giacosa family history is inextricably a wine-making one. The care that they lavish on their wines is what exalts the perfumes and the flavours in the glass
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Founded in 1974, the Bergadano family has always placed an emphasis on quality over quantity at their small, 2.5 hectare estate. With annual production rarely exceeding 1000 cases, this is a true insider's Barolo. The flagship Barolo Reserva 'Sarmassa' comes from the eponymous Barolo commune in the heart of the DOCG. Perfumed and finessed, the 2016 vintage provides a snapshot of the best Nebbiolo offers through the lens of one of the region's most underrated stewards.
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Caprili is located in the southwestern sector of the Montalcino appellation near the hamlet of Tavernelle. The estate was established by Alfo Bartolommei in 1965 when they split off from the famous Pieve Santa Restituta estate. Caprili is extremely well located, next to Pieve Santa Restituta but also immediately adjacent to Soldera with most of their 21 hectares of vineyards planted on mineral rich soils with significant amounts of limestone. Caprili is considered one of the old guard of Montalcino producing wines that are staunchly traditional while still approachable without being rustic. In the cellar, current winemaker and grandson to Alfo, Giacomo Bartolommei works traditionally and naturally with a goal of keeping the winemaker's impact on the wine to a minimum.
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The Petrolo Estate was acquired by the Bazzocchi family in the 1940's, and has been run by artist-turned-winemaker, Luca Sanjust, since the early 1980's. Torrione is the "chateau" of Petrolo. A blend of the grapes from all the vineyards of Petrolo combines Sangiovese, Merlot, and Cabernet Sauvignon, along with keeping Tuscan tradition of adding Bordeaux varieties. In the last fifteen years, Petrolo has established itself as one of Tuscany's, as well as Italy's, great wineries, producing wine that tells better than any other, the true identity of our territory.
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Etna is unlike any other wine producing region in the world. Most notoriously known as the home of Europe's highest active volcano Mount Etna, one would not consider this to be an ideal place to grow grapes--Dangerously steep rocky soils, unpredictable weather, the threat of volcanic eruption at any point? Very few are up for the challenge of making wine under such extreme circumstances. The work of these daring vintners with the region's indigenous Nerello Mascalese grape result in wines like "'San Lorenzo": energetic fruit, smoky earth, with an elegant structure, making Etna Rosso the next big thing for Burgundy & Piedmont lovers
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Spain has a dramatic history of some of the best wine-growing regions in the world, the greatest of which is Rioja in the North. Bodegas Faustino, founded in 1861, is considered one of the "First Families of Rioja." At the pinnacle of their winemaking history stands the Faustino I Grand Reserva, regularly regarded in the same esteem as the leading First-Growth Bordeaux of France. The Grand Reserva is a classic, harmonious Rioja and a benchmark reference for the region.
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There is no name more synonymous with Argentinean wine than that of the Catena family. Luca was founded in 1999 by Dr. Laura Catena, a fourth generation vintner, who joined her father's winery in 1995 after graduating magna cum laude from Harvard & earning her M.D. from Stanford. Shortly after, she founded the Catena Institute of Wine with the goal of carrying on her father, Nicolás' vision to put Argentine Malbec on the same level as the best wines in the world
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Domaine Karydas is a family-run winery that specializes in making one, single wine, a classic Xinomavro using no new barrels and little intervention. Konstantinos Karydas started the winery in 1994 and has since been joined by his son, Pretos. Their tiny 3-hectare estate is situated on a hillside at the perfect elevation for growing Xinomavro and protected from extreme weather. This is an intense, age-worthy wine that pairs perfectly with our steaks.
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Tokaji: A dessert wine so nuanced & impressive that Catherine the Great set up a garrison in the town of Tokaj to protect its delivery. Emperor Franz Josef sent Queen Victoria bottles religiously for her birthday. Louis XV referred to it as the "Wine of Kings". Beethoven, Peter the Great, & Thomas Jefferson preferred it to all other sweet wines. Don't you want to join this company of characters?
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There is no better way to mark the end of something truly, monstrously terrible than with a bottle of Champagne. In the mid-20th Century, the British chose to mark the end of World War II with one of the most iconic Champagne producers, Pol Roger. Sir Winston Churchill was such a fan of the house (and personal friend of co-owner Odette Pol-Roger) that his devotion eventually earned him his own eponymous cuvée, the finest ever offered by Pol Roger. We offer this bottling in magnum in celebration of the final chapter of our own recent & monstrously terrible global event. There is only one thing better than one bottle of champagne, and that is two bottles of champagne in one.
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Includes a selection of all of the above; add $80 per person
add $14 per person
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Black Truffle Bearnaise
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add $9 per person
add $36 per person
Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
add $3 per person
add $30 per person
add $30 per person
Includes a selection of all of the above; add $80 per person
add $12 per person
add $5 per person
add $14 per person
add $23 per person
add $20 per person
add $17 per person
add $24 per person
add $60 per person
Black Truffle Bearnaise
add $9 per person
add $7 per person
add $6 per person
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add $16 per person
add $18 per person
add $50 per person
add $62 per person
add $4 per person
add $9 per person
add $7 per person
add $9 per person
add $36 per person
Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
add $3 per person
add $30 per person
add $30 per person
Includes a selection of all of the above; add $80 per person
add $12 per person
add $5 per person
add $14 per person
add $46 per person
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add $34 per person
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Black Truffle Bearnaise
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add $9 per person
add $36 per person
Fontina & Black Truffle; add $5 per person
Truffle Shaved Tableside; add $40 per person
Bacon, Artisanal Pasta; add $4 per person
add $3 per person
Black Truffle Bearnaise or Peppercorn Sauce
Chef Selected Italian Cheese & Salumi, Accompanied with Seasonal Compotes.
Market Fresh Vegetables & Pita served with 3 Chef-Selected Dips.
Chilled Oysters, Colossal Tiger Prawns, Lobster Cocktail, Alaskan King Crab.
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Red Onion, Fromage Blanc, Black Truffle
4oz Striploin, Miyazaki Prefecture, Japan
Périgord; Parmigiano-Reggiano D.O.P. Bruna Alpina
Westholme Wagyu, Black Truffle, Quail Egg
Applewood Smoked, Bourbon-Vanilla Bean Glaze
Potatoes, Jalapeño Crema
Ginger, Yuzu Ponzu
Sesame, White Soy, Chives
Jumbo Lump Crab, Lime Soy Glaze
East Coast: RPM Pearl* New Brunswick, Canada
Spicy Cocktail Sauce
Shrimp Cocktail, Maine Lobster, Alaskan King Crab Legs, East Coast Oysters, Cocktail Sauce, Wasabi Dijonaise, Drawn Butter
Wild Blue Prawns, Manilla Clams, Maine Lobster, Maryland Blue Crab, Oysters, Curry Aioli, Drawn Butter
French Cultured Butter
Rosemary Nordic Butter
Whipped Feta, Blood Orange, Red Watercress
Parmesan Frico, Black Pepper
Maytag Blue, Crispy Bacon, Mighty Vine Tomato
Crispy Shitake Mushroom, Bacon, Parmesan
8 oz Ribeye Filet, Truffle Béarnaise
Crispy Onion, Pickle, Choice of Cheddar, White American, or Blue Cheese
Wood Grilled, Bourbon-Maple Glaze
Lime-Soy Glaze
8 oz Ribeye Cap
16 oz USDA Prime Beef
20 oz, Reidsville, GA
16 oz
24 oz
12 oz, Queensland, AUS
42 oz, Queensland, AUS
Striploin, Horisaka Ranch, Mie Prefecture "Japan's Most Prized Beef"
Striploin, Usunaga Farm, "The World's only Yamazaki Whiskey fed Wagyu"
Ribeye, Hokkaido, Japan, The Rarest Imported Beef,
Zabutan, Yamaguchi, Japan, Fattened on Rice From The Dassai Sake Brewery
18 oz
16 oz.
6 oz
10 oz
14 oz
Brown Butter, Champagne
Tarragon Aioli
Toasted Sesame, Miso
Bruna Alpina
Roasted Garlic
Curry Vinaigrette
Sweet Soy, Fresno Chili
Lemon, Red Chili
Green Goddess, Crispy Shallot, Tarragon
White Cheddar, Artisanal pasta
Fontina Cheese, Shaved Black Truffle
Sea-Salt
Bruna Alpina, Truffle Butter, Truffle Bearnaise
Blue Cheese
Giuliana Prosecco, Sunny Vodka, Strawberry, Lemon
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus Salt
Hendrick's Gin, Elderflower, Cucumber, Q-Elderflower Tonic
Aperol, Cappelletti, Passionfruit, Giuliana Prosecco
Dos Hombres Mezcal, Passionfruit, Toasted Coconut, Lime
G4 Reposado, RPM Single Barrel, Del Maguey Iberico, Roasted Pineapple & Habanero, L'Aperitivo Nonino, Lime
Woodford Double Oak Full Proof, RPM Single Barrel, Cocchi Barolo Chinato, Mancino Rosso, Cocoa Bitters
Grey Goose, Castelvetrano Olive, House Brine, Noilly Prat Served with Caviar & Gaufrettes
Thomas H. Handy Sazerac Rye, Yellow Chartreuse "V.E.P.", Benedictine, Lemon
Elderflower, Rose, Lemon
Lucano "Amaro Zero", Ginger, Wild Strawberry, Verjus, Lemon
Martini Floreale, Elderflower, Berry Meritage, Cucumber Soda
Leitz, "Eins Zwei Zero", Rheingau, NV
Giesen, "0%", New Zealand
Schlenkerla, 16.9oz.
Spiteful, "Working for the Weekend", 16oz
Go Brewing, "RPM", 12oz
Years Brewing, 12oz
Giuliana, Extra Dry, NV
Graham Beck, Western Cape, Brut, NV
Nominé-Renard, "Cuvée Bob", Brut, NV
Artiglio Bianco, Friuli, '24
Bollig-Lehnert, "Trittenheimer Apotheke", '19
Mādi Sun, Marlborough, '25
Clément & Florian Berthier, '24
Cèpe d'Été, Edna Valley, '22
Henri Latour, "Le Jarron", '22
Peyrassol, "La Croix", '24
Three Kings, Santa Barbara County, '24
Maysara, "Suo Jure", Willamette Valley, '18
Poggio delle Orecchie Perse, '21
Jean-Louis Chave, "Mon Coeur", '24
Malbec, DiamAndes, "Perlita", Uco Valley, '21
Château Franc-Pourret, '15 (en Magnum)
Hedges, "C.M.S.", Columbia Valley, '22
Napa Cellars, Napa County, '22
Postcard & Parcel, Rutherford, '22
Favia, Napa Valley, '23
Milk & Dark Chocolate
Five Layer Secret Recipe, Cream Cheese Frosting
Boston Cream
Dark Chocolate, Chantilly Cream
Graham Cracker Crust
Salted Caramel, Vanilla, Warm Chocolate Sauce Flambéed Tableside, Serves 2-4
Bacardi Reserva Ocho Rum, Licor 43, Espresso
Del Amigo Mezcal, La Colombe, Licor 43, Tempus Fugit Creme de Banane, Ancho Reyes
Tre Secoli, 2025
Royal Tokaji, "Déli Fekvés - 5 Puttonyos", 2022
Château d'Yquem, 2008
Broadbent, 20 Year
D'Oliveiras, "Boal", 1977
Ramos Pinto, 2000
Parmesan Frico, Black Pepper
Bruna Alpina, Bearnaise
Crispy Onion, Pickle, Choice of Cheddar or Blue Cheese
Served Ice Cold with Traditional Accompaniments: Warm Brioche, Crème Fraîche, Jidori Eggs, Shallot, Chives & Amalfi Lemon
8 oz Ribeye Filet, Truffle Béarnaise
Wild Blue Prawns, Manilla Clams, Oysters, Maryland Blue Crab
Montelobos Mezcal, Passionfruit, Toasted Coconut, Lime
Dirty | Espresso | Lemon Drop
Sazerac Rye, Nikka Coffey Grain, Okinawan Sugar, Angostura Bitters
Hendrick's Gin, Elderflower, Cucumber, Lime, Q Tonic
Giuliana Prosecco, Basic Vodka, Wild Strawberry, Lemon
Flecha Azul Blanco Tequila, Clarified Grapefruit, Citrus, Salt
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