자 마세손

uni custard, rock shrimp, lardo toast

House butter, sea salt

scallop + rock shrimp, brokaw, saltines

aged ham, chicory, fromage blanc

green peppercorn aioli, house-spiced ketchup

bacon jam, apple cider, ciabatta

shio koji, togarashi

black walnut, pink lady apple, pomegranate

persimmon, pecan, salametti, focaccia

anchovy, saba

house-kewpie, spicy sesame

salsiccia picante, peppers + onions, ricotta

XO sauce, squid ink, hokkaido uni

rabbit en suga, shiitake, parmigiano-reggiano

boquerone caponata, calabrian chili, pine nut, focaccia

matsutake, sunchoke, yuzu kosho

celeriac, au poivre, baby carrot

brown butter, caper, parsley, leek

marinated + roasted chicken, salsa macha, butternut

estero gold, caramelized onion, garlic aioli, frites

potato + brisket hash, black garlic chili, jidori egg

rack + braised shoulder, fregola, fennel, labne, lamb jus

parsnip, oyster mushroom, bone marrow bearnaise

uni custard, rock shrimp, lardo toast

House butter, sea salt

scallop + rock shrimp, brokaw, saltines

aged ham, chicory, fromage blanc

green peppercorn aioli, house-spiced ketchup

bacon jam, apple cider, ciabatta

shio koji, togarashi

black walnut, pink lady apple, pomegranate

persimmon, pecan, salametti, focaccia

anchovy, saba

house-kewpie, spicy sesame

salsiccia picante, peppers + onions, ricotta

XO sauce, squid ink, hokkaido uni

rabbit en suga, shiitake, parmigiano-reggiano

boquerone caponata, calabrian chili, pine nut, focaccia

matsutake, sunchoke, yuzu kosho

celeriac, au poivre, baby carrot

brown butter, caper, parsley, leek

marinated + roasted chicken, salsa macha, butternut

estero gold, caramelized onion, garlic aioli, frites

potato + brisket hash, black garlic chili, jidori egg

rack + braised shoulder, fregola, fennel, labne, lamb jus

parsnip, oyster mushroom, bone marrow bearnaise

broccolini, feta cheese, creme fraiche sauce, preserved lemon, parmesan

Pistou (parsley, arugula, basil, parmesan, olive oil, garlic, lemon), Shredded Mozzarella, Green and Yellow Zucchini Squash, Roasted Red Peppers Parmesan Pistachio Fleur de sel

tomato sauce, mozzarella, basil, olive oil

Ranch (buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt), Pork Belly, Cherry Tomato, Arugula: vinegar, Parmesan, Red Onion

tomato sauce, pineapple habanero glaze, mozzarella cheese, bacon, red onion

tomato sauce, shredded mozzarella, pepperoni, thai basil, honey

crushed tomato, mozzarella, green olive, banana pepper, red onion

Allergies: CAN omit gluten (no flatbread), CAN omit Hazelnuts, CAN omit allium (no chive) Burrata: diStefano brand, cow's milk (pasteurized) Flatbread: flour, olive oil, canola oil, yeast, salt, parmesan Truffle Sauce: black truffle, porcini mushroom Hazelnuts: sugar, cornstarch, canola oil, salt Chive Honey

Allergies: GF as is, CANNOT omit allium (chive in dressing), CAN omit dairy, CAN omit Blue Cheese, CAN omit meat Romaine Ranch: buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt Cherry Tomato: red+gold Pole Beans: yellow wax bean, blue lake bean (green) Sherry Vinegar/Olive Oil: marinated w/ beans+tomatoes Chive Blue Cheese Crispy Lomo: pork, salt, canola oil

broccolini, feta cheese, creme fraiche sauce, preserved lemon, parmesan

Pistou (parsley, arugula, basil, parmesan, olive oil, garlic, lemon), Shredded Mozzarella, Green and Yellow Zucchini Squash, Roasted Red Peppers Parmesan Pistachio Fleur de sel

tomato sauce, mozzarella, basil, olive oil

Ranch (buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt), Pork Belly, Cherry Tomato, Arugula: vinegar, Parmesan, Red Onion

tomato sauce, pineapple habanero glaze, mozzarella cheese, bacon, red onion

tomato sauce, shredded mozzarella, pepperoni, thai basil, honey

crushed tomato, mozzarella, green olive, banana pepper, red onion

Allergies: CAN omit gluten (no flatbread), CAN omit Hazelnuts, CAN omit allium (no chive) Burrata: diStefano brand, cow's milk (pasteurized) Flatbread: flour, olive oil, canola oil, yeast, salt, parmesan Truffle Sauce: black truffle, porcini mushroom Hazelnuts: sugar, cornstarch, canola oil, salt Chive Honey

Allergies: GF as is, CANNOT omit allium (chive in dressing), CAN omit dairy, CAN omit Blue Cheese, CAN omit meat Romaine Ranch: buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt Cherry Tomato: red+gold Pole Beans: yellow wax bean, blue lake bean (green) Sherry Vinegar/Olive Oil: marinated w/ beans+tomatoes Chive Blue Cheese Crispy Lomo: pork, salt, canola oil

2.00 oz Batch 1.00 oz Alamere Espelette Vodka 1.00 oz Meyer-Lemon Infused Cocchi Americano/Charbay 1.00 oz Roasted Pineapple Syrup 0.75 oz Lemon Juice Shaken, rocks Double rocks glass Pineapple frond Dehydrated lemon wheel, flower

1.5 oz Mezcal Vago 0.5 oz Green Chartreuse 0.75 oz Pineapple Guava Syrup 0.75 oz Lime Juice Shaken, double strain, coupe Lime Twist

2.50 oz Batch 1.50 oz Alley 6 Rye 0.50 oz House Sweet Vermouth 0.25 oz Campari 0.25 oz Brucato (Woodlands) 2 dash Angostura 2 dash Regan’s Orange Stirred, Rocks Glass, Large Cube Manicured Orange Swath

1.25 oz Stonestreet Bourbon 0.75 oz burnt orange peel infused Argonaut brandy 0.25 oz Rich demerara syrup 2 dash Angostura bitters 2 dash Regan’s orange 4 drops orange blossom water Stirred, large cube, dehydrated orange wheel + orange blossom garnish

El Tequileño blanco, Tapatio blanco, clarified lime, a touch of sugar to round it out Clarified Lime – creating lime juice in house with the natural acids you find in a lime (citric acid, tartaric acid, phosphoric acid, malic) 3.5 oz batch Rocks glass, rocks Half-rimmed salt, dehydrated lime wheel

2 oz Bourbon 0.25 oz Rich Demerara 2 dash Angostura 2 dash Regan's Orange bitters Stirred Rocks glass, large cube Orange swath

2 oz Rye or Bourbon 1 oz House Sweet Vermouth Stirred Coupe if served up Large cube if on the rocks Cherry garnish *If requested "Black Manhattan": Sub Averna for sweet vermoouth *If requested "perfect" Sub 0.5 oz Dry Vermouth/0.5 oz Sweet Vermouth for sweet vermouth

4 oz Batch (((**full cocktail infused with purple shiso** 1.5 oz Real McCoy 3 yr 0.5 oz Alessio Bianco 0.75 oz Simple Syrup 0.75 oz Clarified lime))) 4 drops Bittermen's Tiki bitters Shaken, rocks Top Soda Collins glass Purple shiso leaf, yellow/bright flower

1.75 oz Fig Infused Redwood Empire 0.25 oz Charbay Port 0.75 oz Fig and Sage Infused Honey 0.75 oz Lemon Shaken, double strain, rocks Fig slice, sage bouquet garnish

1.5 oz Barr Hill Gin 0.5 oz Mommenpop Seville Orange 0.75 oz Chamomile and Clove Syrup 0.75 oz Lemon Juice Shaken, double strain, coupe Chamomile flower in Dehy orange

1.5 oz Tapatio Reposado 0.75 oz Rue de Reve Blanc 0.75 oz Pear Cardamom Syrup 0.75 oz Clarified Lime Quick Shake, Collins, rocks Top Pear Cardamom Foam Flower, Lemon zest

1.5 oz Santa Teresa Rum 0.25 oz Luxardo Maraschino 0.75 oz Pistachio Simple 1 oz Egg White 2 dashes Bittercube Cherry Bark Vanilla Bitters 1 dash Angostura Bitters Reverse dry shake Strain, coupe Top w/ a line of freeze-dried cherries

1.5 oz Blueberry-ginger infused Buffalo Trace 1 oz Blueberry Simple Syrup 0.75 oz Clarified Lime Strain, rocks glass Pebble ice Dehydrated lime wheel, short straw

1.5 oz 151 Rum 0.5 oz Simple Syrup 0.5 oz Lime Juice Absinthe Rinse 5 Dashes Angostura Add ingredients to an absinthe rinsed collins glasss. Add crushed ice. Use a barspoon to swizzle. Add more ice after cocktail has been chilled Heavy dashed Angostura float Mint bouquet, lime wheel

2.0 Rum 0.25 Falernum 0.25 Allspice Dram 0.5 Lime Juice 0.5 Orange Juice 0.5 Honey Syrup 2 Dashes Angostura Shaken, rocks Double rocks glass Orange wheel, cherry Pineapple fronds, flower

1.5 oz Luxardo Amaretto 0.5 oz Argonaut Brandy 0.75 oz Simple syrup 0.75 oz Lemon juice 1 oz egg white Reverse dry shake Strain, coupe Angostura artwork garnish, cherry

1 oz Campari 1 oz Sweet vermouth Build in rocks glass Add regular ice, top with soda Lightly agitate Orange wheel garnish

1 oz demerara Rum 1 oz blackstrap Rum 0.25 oz Allspice Dram 0.75 oz Lime Juice 0.5 oz Grapefruit Juice 0.5 oz Rich Demerara Shaken, crushed ice Double rocks glass Mint sprig bouquet, lime wheel

2 oz Aperol 3 oz Prosecco Splash soda water Build Aperol in AP wine glass Add Ice Top Prosecco and soda water Lightly stir 2 Orange wheels Straw

2.0 Gin 0.75 Lemon 0.5 Orgeat Shaken, double strain Coupe Lemon twist

1.5 oz Botanist gin 0.5 oz Luxardo Maraschino 0.25 oz Creme de violette 0.25 oz Simple syrup 0.75 oz Lemon juice Shaken, double strain Coupe Luxardo cherry garnish

2 oz Botanist gin 0.75 oz Honey syrup 0.75 oz Lemon juice Shaken, double strain Coupe Dehydrated lemon wheel, flower garnish

1.5 oz Old Tom Gin 0.75 oz Green Chartreuse 0.75 oz Sweet Vermouth 2 dash Regan's Orange bitters Stirred Nick and Nora glass Cherry garnish

0.75 oz Glenmorangie X (blended Scotch) 0.75 oz Sweet Vermouth 0.75 oz Cherry Herring 0.75 oz Orange juice Shaken, double strain Coupe Orange expression

1 oz Rye 1 oz Campari 1 oz Sweet Vermouth Stirred, coupe Orange Twist

1.0 oz Argonaut Brandy 1.0 oz Crème de Cacao 1.0 Heavy Cream Grated Nutmeg Shaken, double strain Coupe Grated nutmeg

1.5 oz Rye Whiskey 0.75 oz Dry Vermouth 1 Barspoon Marashino 1 Barspoon Orange Amaro Stirred, coupe Cherry garnish

2.0 oz Bourbon 1.0 oz Grapefruit juice 0.5 oz Honey Syrup Shaken, double strain Coupe Grapefruit peel garnish

2.0 oz Cachaca 0.25 oz Rich Syrup Half a lime, cut into 6 pieces Muddle lime pieces in a shaker tin. Add cachaca and rich syrup. Shake, dirty dump into double old fashioned glass. Lime wheel garnish

1.5 oz Gin 0.5 oz Rasperry Liqueur 0.75 oz Lemon juice 0.25 oz Rich Syrup 1.0 oz Egg White Shake, reverse dry shake Coupe Peychaud's art, fresh raspberries if on hand

1.5 oz Pierre Ferrand 1840 Cognac 0.75 oz Calvados 0.75 oz Sweet Vermouth Stirred, coupe Cherry

1.0 oz Gin 0.75 oz Cointreau 0.75 oz Bianco Vermouth 0.75 oz Lemon Juice Absinthe Rinse Shaken, double strain Absinthe-rinsed coupe Lemon twist

1.5 oz Vodka 0.5 oz Cointreau 0.5 oz Cranberry juice 0.75 oz Lime juice 0.25 oz Simple syrup Shaken, double strain Coupe Dehydrated lime wheel

2.0 oz Rum 1.0 oz Lime Juice 0.75 oz Simple syrup Shake, double strain Coupe Lime wheel garnish

1.5 oz Rum 0.5 oz Lime juice 0.5 oz Ginger Syrup Ginger Beer 0.5 oz 151 Rum to float Build in Collins glass, regular rocks Top with ginger beer Lightly stir Float 151 rum Lime wheels

2.0 oz Gin 1.0 oz Lime 0.75 oz Simple Mint Cucumber Shaken, double strain Coupe Cucumber and mint top garnish

1.5 oz Reposado Tequila 0.5 oz Creme de Cassis 0.5 oz Lime juice Top 3 ounces ginger beer Shake all ingredients except for ginger beer. Double strain into Collins glass Add regular rocks, top ginger beer Lime wheel

1.5 oz White Rum 0.75 oz Dry Vermouth 0.5 oz Orange Curacao Barspoon Grenadine Stirred, coupe Cherry, orange twist

2.0 oz Rye 0.5 oz Maraschino Liqueur 2 Dashes Orange Bitters 1 Dash Angostura Stirred, rocks glass Large cube Cherry, orange expression

1.5 oz Gin 0.5 oz Lemon juice 0.5 oz Simple syrup Top Prosecco Quick shake, double strain Coupe, top Prosecco Lemon twist garnish

2.0 oz Gin 1.0 oz Lime juice 0.75 oz Simple syrup Shake, double strain Coupe Lime wheel garnish

2.0 oz Rye Whiskey 0.5 oz Yellow Chartreuse 0.5 oz Sweet Vermouth 2 Dashes Regan's orange bitters Stirred, coupe Cherry

1.25 oz Gin 1.25 oz Sweet Vermouth Barspoon Fernet Branca Stirred, coupe Lemon twist garnish

1.5 oz 151 Rum 0.5 oz Luxardo Maraschino Liqueur 0.25 oz Grenadine 0.75 oz Lime Juice Shake, dirty dump into collins Fill crushed ice Lime wheels

2.0 oz white rum 0.5 oz Luxardo Maraschino liqueur 0.75 oz Lime juice 0.5 oz Grapefruit juice Shaken, double strain Coupe Lime wheel, grapefruit expression

1.5 oz Bourbon 0.5 oz Honey Syrup 0.5 oz Lemon Juice 3 oz Hot Water Heat Irish coffee mug with hot water from tower. Add hot water to large tin. Place bar spoon in large tin to hold up small tin. Build cocktail in small tin over hot water. Stir, add to heated Irish coffee mug. Top hot water, lightly stir Lemon wheel garnish

1.5 oz St Germain 2.0 oz Prosecco 2.0 oz Soda Water 8-10 Mint Leaves Build in wine glass Lime wedge, mint sprig garnish

1.5 oz Applejack 0.75 oz Lemon Juice 0.5 oz Grenadine Shaken, double strain Coupe Dehydrated lemon wheel, flower

2.0 oz Brandy 0.5 oz Orgeat 0.5 oz Lime juice 2 Dashes Angostura Shaken, double strain Coupe Lemon twist garnish

1.5 oz Aged Rum 0.75 oz Campari 1.5 oz Pineapple Juice 0.75 oz Lime Juice 0.25 oz Rich Demerara syrup Shaken, dirty dump Tulip glass, pebble ice Pineapple fronds, flower Orange wheel, dehydrated lime wheel

0.75 oz Gin 0.75 oz Green Chartreuse 0.75 oz Luxardo Maraschino 0.75 oz Lime juice Shaken, double strain Coupe Cherry garnish

1.5 oz Vodka 0.5 oz Cointreau 0.75 oz Lemon juice 0.25 oz Simple syrup Shaken, double strain Half sugar-rimmed coupe glass Lemon wheel

2.0 oz Bourbon 0.5 oz Allspice Dram 0.75 oz Lime Juice 0.25 oz Honey Syrup 2 Dashes Angostura Shaken, double strain Coupe Lime expression, dehydrated lime wheel

0.50 oz Vodka 0.50 oz Tequila 0.50 oz Gin 0.50 oz White Rum 0.50 oz Cointreau 1.00 oz lemon juice 0.75 oz simple Build in collins glass over ice Stir gently Top with splash cola Lemon wedge garnish

1.5 oz Jamaican Rum 0.5 oz Neisson Sous Bois 0.5 oz Orange Shrubb 0.5 oz Orgeat 0.75 oz Lime Juice Shake, double strain Regular rocks, double rock glass Mint bouquet, lime wheel garnish

2 oz Rye or Bourbon 1 oz House Sweet Vermouth Stirred Coupe if served up Large cube if on the rocks Cherry garnish *If requested "Black Manhattan": Sub Averna for sweet vermoouth *If requested "perfect" Sub 0.5 oz Dry Vermouth/0.5 oz Sweet Vermouth for sweet vermouth

2 oz Tequila 1 oz Lime juice 0.5 oz Agave nectar Shake, double strain Half-rimmed rocks glass Regular rocks Fresh lime wheel garnish

1.5 oz Aged Gin 0.75 oz Sweet Vermouth 0.25 oz Luxardo Maraschino Liqueur 1 Dash Orange Bitters Stir, coupe Orange twist

2.0 oz Bloody Mary Mix 0.5 oz Lime Juice Pilsner Beer Add bloody mary mix and lime to a beer glass. Top with pilsner.

2.0 oz Bourbon 0.75 oz Simple Syrup 2 Dashes Angostura 10 Mint Leaves Lightly muddle mint leaves and simple syrup. Add bourbon, angostura and pebble ice. Stir, top with fresh ice. Large mint bouquet Powder sugar if on hand

1.5 oz Vodka 0.75 oz Lime Juice 0.25 oz Ginger Syrup 1 Dash Angostura Ginger Beer Quick shake everything besides the ginger beer. Double strain into Collins glass. Top ginger beer. Lime wheel garnish

0.75 oz Mezcal 0.75 oz Yellow Chartreuse 0.75 oz Aperol 0.75 oz Lemon juice Shake, double strain Coupe Lemon twist

1 oz Gin 1 oz Sweet Vermouth 1 oz Campari Stir If up, serve in coupe If on the rocks, serve over a large cube Orange swath

2 oz Bourbon 0.25 oz Rich Demerara 2 dash Angostura 2 dash Regan's Orange bitters Stirred Rocks glass, large cube Orange swath

2.0 oz Rum 2.0 oz Pineapple Juice 1.0 oz Orange Juice 1.0 oz Coconut Cream 0.5 oz Lime Juice Shake, dirty dump into Tulip glass Top pebble ice Pineapple fronds, orange wheel, cherry, flower garnish

1.5 oz Tequila 0.5 oz Grapefruit juice 0.75 oz Lime juice 0.5 oz Grapefruit sherbet soda water Quick shake, double strain into half salt-rimmed Collins glass. Top soda water. Dehydrated grapefruit garnish

0.75 oz Bourbon 0.75 oz Aperol 0.75 oz Amaro Nonino 0.75 oz Lemon juice Shake, double strain Coupe Lemon twist

2.0 oz Glenmorangie X 0.5 oz Honey Syrup 0.25 oz Ginger Syrup 0.75 oz Lemon juice Laphroig float (0.25 oz) Shake, double strain Double rocks glass, large rock Candied ginger if available, dehydrated lemon wheel if not

2.00 oz Pimm's No. 1 0.50 oz lemon juice 0.25 oz simple 2 dashes Angostura bitters Ginger Beer to top Build in collins glass with ice Stir to mix Garnish - mint sprig, cucumber slice, citrus wheel

1.5 oz Gin 0.5 oz Applejack 0.75 oz Lemon Juice 0.25 oz Grenadine 0.25 oz Simple syrup 1.0 oz Egg white Reverse dry shake Coupe Angostura art

2 oz Pisco 0.5 oz Lime juice 0.25 oz Lemon juice 0.75 oz Simple syrup 1 oz Egg white Reverse dry shake, coupe Angostura art

2.0 oz Gin 0.75 oz Lemon Juice 0.75 oz Simple Syrup 1.0 oz Heavy Cream 1.0 oz Egg White 3 Drops Orange Flower Water Combnine all ingredients in a shaker. Dry shake for 20-30 seconds. Add ice. Shake. Double strain into a collins glass. Add a couple ice cubes. Slowly top with soda water so foam comes up over the rim of the glass.

1.5 oz Tequila 0.75 oz Lime juice Soda water Build into Collins glass. Top soda. Lime wheel

1.0 oz Bourbon 0.75 oz Rye Whiskey 0.5 oz Sweet Vermouth 0.5 oz Cherry Heering Absinthe Rinse Stirred Absinthe-rinsed coupe Cherry, lemon twist

1.0 oz Bourbon 1.0 oz Brandy 1.0 oz Sweet Vermouth 2 Dashes Angostura Stirred, coupe Cherry

1.5 oz Gin 0.75 oz Lemon Juice 0.5 oz Orgeat 0.5 oz Passionfruit Syrup 0.25 oz Falernum Combine all ingredients in a shaker. Add ice. Shake. Strain onto fresh ice into a tulip glass. Lemon twist, wrapped in a circle around a cherry. (Make it look like the planet on a skewer)

2 oz Rye Whiskey 0.25 oz Rich Demerara 4-6 dash Peychaud's bitters Spray rocks glass with Absinthe and add pebble ice. Build cocktail in mixing glass, stir. Allow glass to chill, and lightly swirl and dump ice. Strain cocktail into chilled absinthe rinsed glass. Express lemon twist and discard.

1 oz Campari 1 oz Sweet Vermouth Prosecco Build Campari and sweet vermouth in wine glass. Add ice. Top Prosecco. Orange wheel

1.5 oz Rye Whiskey 1 oz Dry Vermouth 0.75 oz Lemon Juice 0.5 oz Grenadine 1 Dash Orange Bitters Shake, double strain Coupe Lemon twist

1.0 oz Lemon Juice 1.0 oz Honey Syrup 2.0 oz Soda Water Pilsner Add ingredients into a pint glass. Top with Pilsner Lemon wedge

1.5 oz Brandy / Cognac 0.5 oz Cointreau 0.75 oz Lemon juice 0.25 oz Simple syrup Shake, double strain Half sugar-rimmed coupe Dehydrated lemon wheel

2.5 oz Aged Rum 1.0 oz Lime Juice 1.0 oz Orange Juice 1.0 oz Passion Fruit Syrup Soda Water Shake, dirty dump into Tulip glass Top soda water and pebble ice. Long orange twist resembling a snake tongue. Get cray.

1.5 oz Gin 0.75 oz Brandy 0.75 oz Cherry Heering 0.25 oz Benedictine 0.75 oz Lime Juice Soda Water Shake, Collins glass, top soda water Three cherries on a pick. Lime wheel.

1.5 oz Spirit Works Sloe Gin 0.5 oz Gin 0.75 oz Lemon Juice 0.5 oz Simple Syrup 1.0 oz Egg Whites 1 Dash Orange Bitters Combine all ingredients in a shaker. Dry shake for 20-30 seconds. Add ice. Shake. Double strain into a collins glass. Add a couple ice cubes. Top with soda water so foam comes up over the rim of the glass.

2 oz Gin 0.75 oz Lime juice 0.75 oz Simple syrup mint sprig Shake, double strain Coupe Mint sprig punched through dehydrated lime wheel

2 oz Rye Whiskey 0.25 oz Rich Demerara Barspoon Fernet Stir Coupe Orange twist

1.25 oz Gin 1.25 oz Dry Vermouth 1 Barspoon Luxardo Maraschino Liqueur 2 Dashes Angostura 2 Dashes Regan's Orange Absinthe Rinse Stir Absinthe-rinsed coupe Lemon twist

1.5 oz Gin 0.5 oz Vodka 0.25 oz Cocchi Americano 2 dash Regan's orange bitters Stir Coupe Lemon twist

0.75 oz Brandy 0.75 oz Rye Whiskey 0.75 oz Sweet Vermouth 0.25 oz Benedictine 2 Dash Angostura 2 Dash Peychaud's Stir Coupe Express lemon twist and discard

2 oz Bourbon 0.75 oz Lemon Juice 0.75 oz Simple syrup 1 oz Egg white Reverse dry shake Coupe Angostura artwork

1.5 oz Gin 0.5 oz Cointreau 0.75 oz Lemon Juice 0.5 oz Simple Syrup 1.0 oz Egg White Reverse dry shake, Angostura art

2.0 oz rum 0.5 oz 151 rum 0.25 oz Falernum 0.75 oz Lime juice 0.25 oz Grapefruit Syrup 0.25 oz Cinnamon Syrup 2 Dashes Angostura Absinthe rinse Shake, dump into a collins class that has been rinsed with absinthe. Mint sprig, all the fun garnishes.

2.00 oz Batch 1.00 oz Alamere Espelette Vodka 1.00 oz Meyer-Lemon Infused Cocchi Americano/Charbay 1.00 oz Roasted Pineapple Syrup 0.75 oz Lemon Juice Shaken, rocks Double rocks glass Pineapple frond Dehydrated lemon wheel, flower

1.5 oz Mezcal Vago 0.5 oz Green Chartreuse 0.75 oz Pineapple Guava Syrup 0.75 oz Lime Juice Shaken, double strain, coupe Lime Twist

2.50 oz Batch 1.50 oz Alley 6 Rye 0.50 oz House Sweet Vermouth 0.25 oz Campari 0.25 oz Brucato (Woodlands) 2 dash Angostura 2 dash Regan’s Orange Stirred, Rocks Glass, Large Cube Manicured Orange Swath

1.25 oz Stonestreet Bourbon 0.75 oz burnt orange peel infused Argonaut brandy 0.25 oz Rich demerara syrup 2 dash Angostura bitters 2 dash Regan’s orange 4 drops orange blossom water Stirred, large cube, dehydrated orange wheel + orange blossom garnish

El Tequileño blanco, Tapatio blanco, clarified lime, a touch of sugar to round it out Clarified Lime – creating lime juice in house with the natural acids you find in a lime (citric acid, tartaric acid, phosphoric acid, malic) 3.5 oz batch Rocks glass, rocks Half-rimmed salt, dehydrated lime wheel

2 oz Bourbon 0.25 oz Rich Demerara 2 dash Angostura 2 dash Regan's Orange bitters Stirred Rocks glass, large cube Orange swath

2 oz Rye or Bourbon 1 oz House Sweet Vermouth Stirred Coupe if served up Large cube if on the rocks Cherry garnish *If requested "Black Manhattan": Sub Averna for sweet vermoouth *If requested "perfect" Sub 0.5 oz Dry Vermouth/0.5 oz Sweet Vermouth for sweet vermouth

4 oz Batch (((**full cocktail infused with purple shiso** 1.5 oz Real McCoy 3 yr 0.5 oz Alessio Bianco 0.75 oz Simple Syrup 0.75 oz Clarified lime))) 4 drops Bittermen's Tiki bitters Shaken, rocks Top Soda Collins glass Purple shiso leaf, yellow/bright flower

1.75 oz Fig Infused Redwood Empire 0.25 oz Charbay Port 0.75 oz Fig and Sage Infused Honey 0.75 oz Lemon Shaken, double strain, rocks Fig slice, sage bouquet garnish

1.5 oz Barr Hill Gin 0.5 oz Mommenpop Seville Orange 0.75 oz Chamomile and Clove Syrup 0.75 oz Lemon Juice Shaken, double strain, coupe Chamomile flower in Dehy orange

1.5 oz Tapatio Reposado 0.75 oz Rue de Reve Blanc 0.75 oz Pear Cardamom Syrup 0.75 oz Clarified Lime Quick Shake, Collins, rocks Top Pear Cardamom Foam Flower, Lemon zest

1.5 oz Santa Teresa Rum 0.25 oz Luxardo Maraschino 0.75 oz Pistachio Simple 1 oz Egg White 2 dashes Bittercube Cherry Bark Vanilla Bitters 1 dash Angostura Bitters Reverse dry shake Strain, coupe Top w/ a line of freeze-dried cherries

1.5 oz Blueberry-ginger infused Buffalo Trace 1 oz Blueberry Simple Syrup 0.75 oz Clarified Lime Strain, rocks glass Pebble ice Dehydrated lime wheel, short straw

1.5 oz 151 Rum 0.5 oz Simple Syrup 0.5 oz Lime Juice Absinthe Rinse 5 Dashes Angostura Add ingredients to an absinthe rinsed collins glasss. Add crushed ice. Use a barspoon to swizzle. Add more ice after cocktail has been chilled Heavy dashed Angostura float Mint bouquet, lime wheel

2.0 Rum 0.25 Falernum 0.25 Allspice Dram 0.5 Lime Juice 0.5 Orange Juice 0.5 Honey Syrup 2 Dashes Angostura Shaken, rocks Double rocks glass Orange wheel, cherry Pineapple fronds, flower

1.5 oz Luxardo Amaretto 0.5 oz Argonaut Brandy 0.75 oz Simple syrup 0.75 oz Lemon juice 1 oz egg white Reverse dry shake Strain, coupe Angostura artwork garnish, cherry

1 oz Campari 1 oz Sweet vermouth Build in rocks glass Add regular ice, top with soda Lightly agitate Orange wheel garnish

1 oz demerara Rum 1 oz blackstrap Rum 0.25 oz Allspice Dram 0.75 oz Lime Juice 0.5 oz Grapefruit Juice 0.5 oz Rich Demerara Shaken, crushed ice Double rocks glass Mint sprig bouquet, lime wheel

2 oz Aperol 3 oz Prosecco Splash soda water Build Aperol in AP wine glass Add Ice Top Prosecco and soda water Lightly stir 2 Orange wheels Straw

2.0 Gin 0.75 Lemon 0.5 Orgeat Shaken, double strain Coupe Lemon twist

1.5 oz Botanist gin 0.5 oz Luxardo Maraschino 0.25 oz Creme de violette 0.25 oz Simple syrup 0.75 oz Lemon juice Shaken, double strain Coupe Luxardo cherry garnish

2 oz Botanist gin 0.75 oz Honey syrup 0.75 oz Lemon juice Shaken, double strain Coupe Dehydrated lemon wheel, flower garnish

1.5 oz Old Tom Gin 0.75 oz Green Chartreuse 0.75 oz Sweet Vermouth 2 dash Regan's Orange bitters Stirred Nick and Nora glass Cherry garnish

0.75 oz Glenmorangie X (blended Scotch) 0.75 oz Sweet Vermouth 0.75 oz Cherry Herring 0.75 oz Orange juice Shaken, double strain Coupe Orange expression

1 oz Rye 1 oz Campari 1 oz Sweet Vermouth Stirred, coupe Orange Twist

1.0 oz Argonaut Brandy 1.0 oz Crème de Cacao 1.0 Heavy Cream Grated Nutmeg Shaken, double strain Coupe Grated nutmeg

1.5 oz Rye Whiskey 0.75 oz Dry Vermouth 1 Barspoon Marashino 1 Barspoon Orange Amaro Stirred, coupe Cherry garnish

2.0 oz Bourbon 1.0 oz Grapefruit juice 0.5 oz Honey Syrup Shaken, double strain Coupe Grapefruit peel garnish

2.0 oz Cachaca 0.25 oz Rich Syrup Half a lime, cut into 6 pieces Muddle lime pieces in a shaker tin. Add cachaca and rich syrup. Shake, dirty dump into double old fashioned glass. Lime wheel garnish

1.5 oz Gin 0.5 oz Rasperry Liqueur 0.75 oz Lemon juice 0.25 oz Rich Syrup 1.0 oz Egg White Shake, reverse dry shake Coupe Peychaud's art, fresh raspberries if on hand

1.5 oz Pierre Ferrand 1840 Cognac 0.75 oz Calvados 0.75 oz Sweet Vermouth Stirred, coupe Cherry

1.0 oz Gin 0.75 oz Cointreau 0.75 oz Bianco Vermouth 0.75 oz Lemon Juice Absinthe Rinse Shaken, double strain Absinthe-rinsed coupe Lemon twist

1.5 oz Vodka 0.5 oz Cointreau 0.5 oz Cranberry juice 0.75 oz Lime juice 0.25 oz Simple syrup Shaken, double strain Coupe Dehydrated lime wheel

2.0 oz Rum 1.0 oz Lime Juice 0.75 oz Simple syrup Shake, double strain Coupe Lime wheel garnish

1.5 oz Rum 0.5 oz Lime juice 0.5 oz Ginger Syrup Ginger Beer 0.5 oz 151 Rum to float Build in Collins glass, regular rocks Top with ginger beer Lightly stir Float 151 rum Lime wheels

2.0 oz Gin 1.0 oz Lime 0.75 oz Simple Mint Cucumber Shaken, double strain Coupe Cucumber and mint top garnish

1.5 oz Reposado Tequila 0.5 oz Creme de Cassis 0.5 oz Lime juice Top 3 ounces ginger beer Shake all ingredients except for ginger beer. Double strain into Collins glass Add regular rocks, top ginger beer Lime wheel

1.5 oz White Rum 0.75 oz Dry Vermouth 0.5 oz Orange Curacao Barspoon Grenadine Stirred, coupe Cherry, orange twist

2.0 oz Rye 0.5 oz Maraschino Liqueur 2 Dashes Orange Bitters 1 Dash Angostura Stirred, rocks glass Large cube Cherry, orange expression

1.5 oz Gin 0.5 oz Lemon juice 0.5 oz Simple syrup Top Prosecco Quick shake, double strain Coupe, top Prosecco Lemon twist garnish

2.0 oz Gin 1.0 oz Lime juice 0.75 oz Simple syrup Shake, double strain Coupe Lime wheel garnish

2.0 oz Rye Whiskey 0.5 oz Yellow Chartreuse 0.5 oz Sweet Vermouth 2 Dashes Regan's orange bitters Stirred, coupe Cherry

1.25 oz Gin 1.25 oz Sweet Vermouth Barspoon Fernet Branca Stirred, coupe Lemon twist garnish

1.5 oz 151 Rum 0.5 oz Luxardo Maraschino Liqueur 0.25 oz Grenadine 0.75 oz Lime Juice Shake, dirty dump into collins Fill crushed ice Lime wheels

2.0 oz white rum 0.5 oz Luxardo Maraschino liqueur 0.75 oz Lime juice 0.5 oz Grapefruit juice Shaken, double strain Coupe Lime wheel, grapefruit expression

1.5 oz Bourbon 0.5 oz Honey Syrup 0.5 oz Lemon Juice 3 oz Hot Water Heat Irish coffee mug with hot water from tower. Add hot water to large tin. Place bar spoon in large tin to hold up small tin. Build cocktail in small tin over hot water. Stir, add to heated Irish coffee mug. Top hot water, lightly stir Lemon wheel garnish

1.5 oz St Germain 2.0 oz Prosecco 2.0 oz Soda Water 8-10 Mint Leaves Build in wine glass Lime wedge, mint sprig garnish

1.5 oz Applejack 0.75 oz Lemon Juice 0.5 oz Grenadine Shaken, double strain Coupe Dehydrated lemon wheel, flower

2.0 oz Brandy 0.5 oz Orgeat 0.5 oz Lime juice 2 Dashes Angostura Shaken, double strain Coupe Lemon twist garnish

1.5 oz Aged Rum 0.75 oz Campari 1.5 oz Pineapple Juice 0.75 oz Lime Juice 0.25 oz Rich Demerara syrup Shaken, dirty dump Tulip glass, pebble ice Pineapple fronds, flower Orange wheel, dehydrated lime wheel

0.75 oz Gin 0.75 oz Green Chartreuse 0.75 oz Luxardo Maraschino 0.75 oz Lime juice Shaken, double strain Coupe Cherry garnish

1.5 oz Vodka 0.5 oz Cointreau 0.75 oz Lemon juice 0.25 oz Simple syrup Shaken, double strain Half sugar-rimmed coupe glass Lemon wheel

2.0 oz Bourbon 0.5 oz Allspice Dram 0.75 oz Lime Juice 0.25 oz Honey Syrup 2 Dashes Angostura Shaken, double strain Coupe Lime expression, dehydrated lime wheel

0.50 oz Vodka 0.50 oz Tequila 0.50 oz Gin 0.50 oz White Rum 0.50 oz Cointreau 1.00 oz lemon juice 0.75 oz simple Build in collins glass over ice Stir gently Top with splash cola Lemon wedge garnish

1.5 oz Jamaican Rum 0.5 oz Neisson Sous Bois 0.5 oz Orange Shrubb 0.5 oz Orgeat 0.75 oz Lime Juice Shake, double strain Regular rocks, double rock glass Mint bouquet, lime wheel garnish

2 oz Rye or Bourbon 1 oz House Sweet Vermouth Stirred Coupe if served up Large cube if on the rocks Cherry garnish *If requested "Black Manhattan": Sub Averna for sweet vermoouth *If requested "perfect" Sub 0.5 oz Dry Vermouth/0.5 oz Sweet Vermouth for sweet vermouth

2 oz Tequila 1 oz Lime juice 0.5 oz Agave nectar Shake, double strain Half-rimmed rocks glass Regular rocks Fresh lime wheel garnish

1.5 oz Aged Gin 0.75 oz Sweet Vermouth 0.25 oz Luxardo Maraschino Liqueur 1 Dash Orange Bitters Stir, coupe Orange twist

2.0 oz Bloody Mary Mix 0.5 oz Lime Juice Pilsner Beer Add bloody mary mix and lime to a beer glass. Top with pilsner.

2.0 oz Bourbon 0.75 oz Simple Syrup 2 Dashes Angostura 10 Mint Leaves Lightly muddle mint leaves and simple syrup. Add bourbon, angostura and pebble ice. Stir, top with fresh ice. Large mint bouquet Powder sugar if on hand

1.5 oz Vodka 0.75 oz Lime Juice 0.25 oz Ginger Syrup 1 Dash Angostura Ginger Beer Quick shake everything besides the ginger beer. Double strain into Collins glass. Top ginger beer. Lime wheel garnish

0.75 oz Mezcal 0.75 oz Yellow Chartreuse 0.75 oz Aperol 0.75 oz Lemon juice Shake, double strain Coupe Lemon twist

1 oz Gin 1 oz Sweet Vermouth 1 oz Campari Stir If up, serve in coupe If on the rocks, serve over a large cube Orange swath

2 oz Bourbon 0.25 oz Rich Demerara 2 dash Angostura 2 dash Regan's Orange bitters Stirred Rocks glass, large cube Orange swath

2.0 oz Rum 2.0 oz Pineapple Juice 1.0 oz Orange Juice 1.0 oz Coconut Cream 0.5 oz Lime Juice Shake, dirty dump into Tulip glass Top pebble ice Pineapple fronds, orange wheel, cherry, flower garnish

1.5 oz Tequila 0.5 oz Grapefruit juice 0.75 oz Lime juice 0.5 oz Grapefruit sherbet soda water Quick shake, double strain into half salt-rimmed Collins glass. Top soda water. Dehydrated grapefruit garnish

0.75 oz Bourbon 0.75 oz Aperol 0.75 oz Amaro Nonino 0.75 oz Lemon juice Shake, double strain Coupe Lemon twist

2.0 oz Glenmorangie X 0.5 oz Honey Syrup 0.25 oz Ginger Syrup 0.75 oz Lemon juice Laphroig float (0.25 oz) Shake, double strain Double rocks glass, large rock Candied ginger if available, dehydrated lemon wheel if not

2.00 oz Pimm's No. 1 0.50 oz lemon juice 0.25 oz simple 2 dashes Angostura bitters Ginger Beer to top Build in collins glass with ice Stir to mix Garnish - mint sprig, cucumber slice, citrus wheel

1.5 oz Gin 0.5 oz Applejack 0.75 oz Lemon Juice 0.25 oz Grenadine 0.25 oz Simple syrup 1.0 oz Egg white Reverse dry shake Coupe Angostura art

2 oz Pisco 0.5 oz Lime juice 0.25 oz Lemon juice 0.75 oz Simple syrup 1 oz Egg white Reverse dry shake, coupe Angostura art

2.0 oz Gin 0.75 oz Lemon Juice 0.75 oz Simple Syrup 1.0 oz Heavy Cream 1.0 oz Egg White 3 Drops Orange Flower Water Combnine all ingredients in a shaker. Dry shake for 20-30 seconds. Add ice. Shake. Double strain into a collins glass. Add a couple ice cubes. Slowly top with soda water so foam comes up over the rim of the glass.

1.5 oz Tequila 0.75 oz Lime juice Soda water Build into Collins glass. Top soda. Lime wheel

1.0 oz Bourbon 0.75 oz Rye Whiskey 0.5 oz Sweet Vermouth 0.5 oz Cherry Heering Absinthe Rinse Stirred Absinthe-rinsed coupe Cherry, lemon twist

1.0 oz Bourbon 1.0 oz Brandy 1.0 oz Sweet Vermouth 2 Dashes Angostura Stirred, coupe Cherry

1.5 oz Gin 0.75 oz Lemon Juice 0.5 oz Orgeat 0.5 oz Passionfruit Syrup 0.25 oz Falernum Combine all ingredients in a shaker. Add ice. Shake. Strain onto fresh ice into a tulip glass. Lemon twist, wrapped in a circle around a cherry. (Make it look like the planet on a skewer)

2 oz Rye Whiskey 0.25 oz Rich Demerara 4-6 dash Peychaud's bitters Spray rocks glass with Absinthe and add pebble ice. Build cocktail in mixing glass, stir. Allow glass to chill, and lightly swirl and dump ice. Strain cocktail into chilled absinthe rinsed glass. Express lemon twist and discard.

1 oz Campari 1 oz Sweet Vermouth Prosecco Build Campari and sweet vermouth in wine glass. Add ice. Top Prosecco. Orange wheel

1.5 oz Rye Whiskey 1 oz Dry Vermouth 0.75 oz Lemon Juice 0.5 oz Grenadine 1 Dash Orange Bitters Shake, double strain Coupe Lemon twist

1.0 oz Lemon Juice 1.0 oz Honey Syrup 2.0 oz Soda Water Pilsner Add ingredients into a pint glass. Top with Pilsner Lemon wedge

1.5 oz Brandy / Cognac 0.5 oz Cointreau 0.75 oz Lemon juice 0.25 oz Simple syrup Shake, double strain Half sugar-rimmed coupe Dehydrated lemon wheel

2.5 oz Aged Rum 1.0 oz Lime Juice 1.0 oz Orange Juice 1.0 oz Passion Fruit Syrup Soda Water Shake, dirty dump into Tulip glass Top soda water and pebble ice. Long orange twist resembling a snake tongue. Get cray.

1.5 oz Gin 0.75 oz Brandy 0.75 oz Cherry Heering 0.25 oz Benedictine 0.75 oz Lime Juice Soda Water Shake, Collins glass, top soda water Three cherries on a pick. Lime wheel.

1.5 oz Spirit Works Sloe Gin 0.5 oz Gin 0.75 oz Lemon Juice 0.5 oz Simple Syrup 1.0 oz Egg Whites 1 Dash Orange Bitters Combine all ingredients in a shaker. Dry shake for 20-30 seconds. Add ice. Shake. Double strain into a collins glass. Add a couple ice cubes. Top with soda water so foam comes up over the rim of the glass.

2 oz Gin 0.75 oz Lime juice 0.75 oz Simple syrup mint sprig Shake, double strain Coupe Mint sprig punched through dehydrated lime wheel

2 oz Rye Whiskey 0.25 oz Rich Demerara Barspoon Fernet Stir Coupe Orange twist

1.25 oz Gin 1.25 oz Dry Vermouth 1 Barspoon Luxardo Maraschino Liqueur 2 Dashes Angostura 2 Dashes Regan's Orange Absinthe Rinse Stir Absinthe-rinsed coupe Lemon twist

1.5 oz Gin 0.5 oz Vodka 0.25 oz Cocchi Americano 2 dash Regan's orange bitters Stir Coupe Lemon twist

0.75 oz Brandy 0.75 oz Rye Whiskey 0.75 oz Sweet Vermouth 0.25 oz Benedictine 2 Dash Angostura 2 Dash Peychaud's Stir Coupe Express lemon twist and discard

2 oz Bourbon 0.75 oz Lemon Juice 0.75 oz Simple syrup 1 oz Egg white Reverse dry shake Coupe Angostura artwork

1.5 oz Gin 0.5 oz Cointreau 0.75 oz Lemon Juice 0.5 oz Simple Syrup 1.0 oz Egg White Reverse dry shake, Angostura art

2.0 oz rum 0.5 oz 151 rum 0.25 oz Falernum 0.75 oz Lime juice 0.25 oz Grapefruit Syrup 0.25 oz Cinnamon Syrup 2 Dashes Angostura Absinthe rinse Shake, dump into a collins class that has been rinsed with absinthe. Mint sprig, all the fun garnishes.

1.5 oz Argonaut Saloon Strength Brandy 0.75 oz Cointreau 0.75 oz Lemon juice Shaken, double strain Coupe Dehydrated lemon wheel

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Champagne Pierre Paillard “Les Parcelles XXI” (Bouzy Grand Cru) blends 80% Pinot Noir and 20% Chardonnay, primarily from the 2021 harvest with 20% reserve wines. Fermented in oak, aged 3 years on lees, and finished Extra Brut (2 g/L). Rich Pinot fruit from Bouzy’s south-facing slopes meets chalky finesse—vibrant, mineral, and precise with lasting depth.

Champagne Pierre Paillard “Les Parcelles XXI” (Bouzy Grand Cru) blends 80% Pinot Noir and 20% Chardonnay, primarily from the 2021 harvest with 20% reserve wines. Fermented in oak, aged 3 years on lees, and finished Extra Brut (2 g/L). Rich Pinot fruit from Bouzy’s south-facing slopes meets chalky finesse—vibrant, mineral, and precise with lasting depth.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Valette Wines Blanc de Noir Champagne (2010 base vintage) — 100% Pinot Noir from Arrentières, Aube. Aged 14 years on lees, disgorged April 2025. Green apple, pink grapefruit, brioche, almond, quince, and preserved lemon with sleek structure, vibrant acidity, and a long mineral finish. 12% ABV, 6.5 g/L dosage.

Valette Wines Blanc de Noir Champagne (2010 base vintage) — 100% Pinot Noir from Arrentières, Aube. Aged 14 years on lees, disgorged April 2025. Green apple, pink grapefruit, brioche, almond, quince, and preserved lemon with sleek structure, vibrant acidity, and a long mineral finish. 12% ABV, 6.5 g/L dosage.

Jansz Tasmania Premium Rosé NV is made in the traditional method from predominantly Pinot Noir with a touch of Chardonnay. Pale salmon with fine bubbles, it offers aromas of strawberries and cream, rose petals, and brioche. The palate is fresh and vibrant with strawberries, cherries, and a creamy texture leading to a crisp, dry finish.

Jansz Tasmania Premium Rosé NV is made in the traditional method from predominantly Pinot Noir with a touch of Chardonnay. Pale salmon with fine bubbles, it offers aromas of strawberries and cream, rose petals, and brioche. The palate is fresh and vibrant with strawberries, cherries, and a creamy texture leading to a crisp, dry finish.

Multi-vintage méthode ancestrale blend of Nebbiolo and Arneis from Mendocino’s Lost Hills Ranch and Fox Hill Vineyard. Holistically farmed sites bring structure, aromatic lift, and terroir character. Fresh, vibrant, naturally fermented Pet-Nat.

Multi-vintage méthode ancestrale blend of Nebbiolo and Arneis from Mendocino’s Lost Hills Ranch and Fox Hill Vineyard. Holistically farmed sites bring structure, aromatic lift, and terroir character. Fresh, vibrant, naturally fermented Pet-Nat.

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

The 2023 Merry Edwards Late Harvest Sauvignon Blanc (Russian River Valley) is 100% Musqué clone from Maefield Estate. Crop-thinned and cane-cut for natural dehydration, it reached 30° Brix before harvest on Nov. 3. Barrel-fermented, aged 17 months in French oak (26% new). Aromas of tangerine, peach, pineapple, and lemon curd lead into a creamy, honeyed palate with banana, hazelnut, butterscotch, and brioche. 10.7% abv

The 2023 Merry Edwards Late Harvest Sauvignon Blanc (Russian River Valley) is 100% Musqué clone from Maefield Estate. Crop-thinned and cane-cut for natural dehydration, it reached 30° Brix before harvest on Nov. 3. Barrel-fermented, aged 17 months in French oak (26% new). Aromas of tangerine, peach, pineapple, and lemon curd lead into a creamy, honeyed palate with banana, hazelnut, butterscotch, and brioche. 10.7% abv

Iconic sweet Tokaji with 162.5 g/L residual sugar. Furmint, Hárslevelű Muscat from 35–50-year-old vines on volcanic soils. White peach, tropical fruit, honey, and spice with vibrant acidity and a long, opulent finish. Aged 2+ years in Hungarian oak. 11.5% ABV.

Iconic sweet Tokaji with 162.5 g/L residual sugar. Furmint, Hárslevelű Muscat from 35–50-year-old vines on volcanic soils. White peach, tropical fruit, honey, and spice with vibrant acidity and a long, opulent finish. Aged 2+ years in Hungarian oak. 11.5% ABV.

Port-style Zinfandel dessert wine from Dry Creek Valley. Fortified with grape brandy, it shows rich notes of raspberry, blackberry, pomegranate, and currant with a spicy finish. Balanced structure and natural sweetness make it perfect with chocolate, cheese, or solo as an after-dinner indulgence.

Port-style Zinfandel dessert wine from Dry Creek Valley. Fortified with grape brandy, it shows rich notes of raspberry, blackberry, pomegranate, and currant with a spicy finish. Balanced structure and natural sweetness make it perfect with chocolate, cheese, or solo as an after-dinner indulgence.

The 2021 Anniversary Chardonnay (Alexander Valley) showcases the estate’s oldest vines. Fermented in 100% new French oak with indigenous yeast and full malolactic, it was aged 19 months on lees and bottled unfined/unfiltered. Aromas of citrus, peach, honeycomb, hazelnut, and cashew lead into bright citrus and stone fruit flavors, carried by textured acidity and a long finish. 14.5% abv.

The 2021 Anniversary Chardonnay (Alexander Valley) showcases the estate’s oldest vines. Fermented in 100% new French oak with indigenous yeast and full malolactic, it was aged 19 months on lees and bottled unfined/unfiltered. Aromas of citrus, peach, honeycomb, hazelnut, and cashew lead into bright citrus and stone fruit flavors, carried by textured acidity and a long finish. 14.5% abv.

The 2021 Anniversary Chardonnay (Alexander Valley) showcases the estate’s oldest vines. Fermented in 100% new French oak with indigenous yeast and full malolactic, it was aged 19 months on lees and bottled unfined/unfiltered. Aromas of citrus, peach, honeycomb, hazelnut, and cashew lead into bright citrus and stone fruit flavors, carried by textured acidity and a long finish. 14.5% abv.

Krug Grande Cuvée 172ème Édition blends 146 wines from 11 vintages (1998–2016) with 44% Pinot Noir, 36% Chardonnay, and 20% Meunier. Based on the expressive 2016 vintage, it aged 7 years in cellar. Aromatics of white flowers and almond lead to a vibrant palate of citrus, white fruit, violet, and menthol. A long, elegant finish with Extra Brut balance.

100% Chardonnay from 12 crus, blending base vintage and reserve wines, aged at least 3 years. Complex aromas of flambé pineapple, citrus, chalk, and pastry. Velvety palate with remarkable freshness, elegance, and finesse.

Sparkling rosé California NV

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Sparkling rosé France NV

Sparkling rosé California NV

Jansz Tasmania Premium Rosé NV is made in the traditional method from predominantly Pinot Noir with a touch of Chardonnay. Pale salmon with fine bubbles, it offers aromas of strawberries and cream, rose petals, and brioche. The palate is fresh and vibrant with strawberries, cherries, and a creamy texture leading to a crisp, dry finish.

Sparkling rosé California 2017

Champagne California NV

The 2022 Schramsberg Blanc de Noirs (89% Pinot Noir, 11% Chardonnay) is sourced from Sonoma, Napa, Mendocino, and Marin vineyards. Hand-harvested and delicately pressed, with 12% barrel fermentation and extended lees aging, it balances bright fruit and creamy texture. Aromas of peach, apricot, lemon zest, and elderflower lead into citrus, honey, and custard flavors with vibrant acidity and a long finish.

Champagne France 2006

Rosé champagne France NV

Champagne France NV

Champagne Pierre Paillard “Les Parcelles XXI” (Bouzy Grand Cru) blends 80% Pinot Noir and 20% Chardonnay, primarily from the 2021 harvest with 20% reserve wines. Fermented in oak, aged 3 years on lees, and finished Extra Brut (2 g/L). Rich Pinot fruit from Bouzy’s south-facing slopes meets chalky finesse—vibrant, mineral, and precise with lasting depth.

Champagne France NV

Champagne France 2012

Sparkling California 2018

Champagne France NV

Champagne France NV

Pét-nat California 2022

Sparkling California 2018

The 2024 La Morandina Moscato d’Asti is 100% Moscato Bianco from 10 ha in the Bricco Francia cru, 300 m elevation. Naturally fermented in stainless steel and bottled several times a year for maximum freshness. Bright and fragrant with notes of peach, orange blossom, and honeyed pear. Lightly sparkling, sweet yet balanced, and refreshing.

Champagne France 2007

Champagne France 2006

2010 Champagne aged 11 years on lees, disgorged June 2022. 70% Chardonnay, 20% Pinot Noir, 10% Meunier from 50+ year-old vines. Aged in foudre and stainless, with 2 g/L dosage. Complex, precise, and elegant.

Multi-vintage méthode ancestrale blend of Nebbiolo and Arneis from Mendocino’s Lost Hills Ranch and Fox Hill Vineyard. Holistically farmed sites bring structure, aromatic lift, and terroir character. Fresh, vibrant, naturally fermented Pet-Nat.

Fresh, bright, and approachable California Crémant made in the traditional method. Lively acidity and delicate bubbles make it ideal as an aperitif or for casual pairing. 2023 vintage.

Jacquesson Cuvée 747 is a dry, Extra Brut Champagne made from 40% Pinot Noir, 40% Chardonnay, and 20% Meunier. Based on the 2019 harvest with reserve wines, sourced from Aÿ, Dizy, Hautvillers, Champillon, Avize, and Oiry. Fermented in foudres with natural malolactic, then aged extensively on lees. Notes of citrus, brioche, and mineral tension define the palate, finishing vibrant and long. A refined, vintage-expressive Champagne at 12% ABV.

Vilmart Cie Grand Cellier Brut NV. 70% Chardonnay, 30% Pinot Noir from Rilly-la-Montagne 1er Cru (Hautes Grèves). Practicing organic. 50% 2021, 50% reserve wines (2020–2019). No malo. Fermented and aged in large foudre. Aged 30+ months on the lees. Dosage: 7 g/L. Refined and structured with depth, energy, and texture from oak aging and extended lees contact.

2020 Beckstoffer To Kalon Vineyard Cabernet Sauvignon (Oakville, Napa Valley, California) is 100% Cabernet Sauvignon, aged 26 months in 100% new French oak barrels. Aromas of currant, boysenberry, loamy soil, Brazil nut, mocha, and chocolate. Full-bodied with polished tannins and flavors of plum and earthy, umami notes, finishing long and structured.

100% Chardonnay from the Grand Cru village of Mesnil-sur-Oger in the Côte des Blancs, vinified in stainless steel and aged 70 months on the lees. This Extra Brut (3.9 g/L) opens with jasmine, pineapple, and buttery brioche on the nose. The palate delivers vibrant citrus tones—Menton lemon and blood orange—layered with hazelnut and a hallmark salinity, finishing with bergamot and almond milk. Elegant, complex, and pure. 2015 vintage.

100% Pinot Noir from Verzenay, Ambonnay, Aÿ, Mareuil-sur-Aÿ Verzy. 2015 vintage. Fermented in stainless steel, aged 70 months on lees. Dosage: 1 g/L. Floral and citrus nose with stone fruit, cherry, and fig. Creamy, full-bodied palate with refined minerality.

Rosé champagne france 2012

2018 Doyard Clos de l’Abbaye 1er Blanc de Blancs Extra Brut. 100% Chardonnay from a 0.50 ha clos in Vertus 1er Cru, planted in 1956 and farmed organically. Indigenous yeast, no malolactic, fermented and aged in used 228L Burgundy barrels. Aged 48 months on lees. Dosage: 2 g/L. Chalky and precise with fine texture, elegance, and exceptional mineral length.

2018 Lichen Blanc de Gris Sparkling (Anderson Valley) is 100% biodynamically farmed Pinot Gris. Hand-harvested and naturally fermented, it shows citrus, green apple, and white floral notes with bright freshness and elegant balance. A pure, expressive sparkling wine with a strong sense of place.

2019 Iron Horse Ocean Reserve Blanc de Blancs (Green Valley of Russian River Valley) is 100% estate-grown Chardonnay. Bright tropical fruit, lychee, and green apple aromas lead into flavors of green apple, lemon zest, and creamy richness with minerality and a saline finish. Aged without oak or malolactic, it shows purity, precision, and coastal finesse. $5 from each bottle supports ocean conservation, with proceeds from this vintage aiding the Marine Mammal Center in Sausalito.

This Grand Cru Champagne is a single-vineyard, single-vintage (2014) expression of Chardonnay from Mesnil-sur-Oger in the Côte des Blancs. Fermented in stainless steel and aged 82 months on lees, it shows luminous gold color and persistent fine bubbles. The nose delivers jasmine, white rose, and citrus, while the palate is chalky and rich with notes of cream, almond powder, and nougat, finishing with salinity, bergamot, and white pepper. A precise and mineral expression of terroir. Dosage 5.6 g/L.

A prestigious cuvée composed of 62% Pinot Noir (Aÿ, Bouzy, Ambonnay, Verzenay), 34% Chardonnay (Avize, Le Mesnil-sur-Oger), and 4% Pinot Meunier (Pierry). This 2008 vintage Champagne showcases a brilliant, crystalline robe with golden tints and a fine, persistent mousse. The nose is fresh and layered, offering aromas of vineyard peach, pear, and mirabelle plum. On the palate, it displays a refined balance of ripe fruit and tension, with a graceful progression into citrus-laced minerality. Elegant, vibrant, and built to age.

Champagne France 2012

Champagne France NV

Sparkling junmai namachozō Japan NV

Dom Pérignon 2015 is shaped by a vintage of climatic extremes, offering a bold and textured palate. Notes of roasted cocoa, citrus, jasmine, papaya, and spice unfold in a broad, structured frame. A tactile, aromatic Champagne with a signature Dom Pérignon presence.

Franciacorta Extra Brut (75% Chardonnay, 22.5% Pinot Noir, 2.5% Pinot Blanc) from 240 plots across six communes. 77% 2022 vintage, 23% reserve wines. Aged 25 months on lees. Clean, structured, citrus-driven, and precise. 2.5 g/L dosage, 12.5% ABV.

Traditional-method sparkling Shiraz from Great Western. Rich plum, black cherry, and blue fruits with pepper, aniseed, and tanned leather notes. Aged 24+ months on lees for creamy texture and complexity. 14.5% ABV

Ancestral-method Lambrusco di Sorbara from Cleto Chiarli. Unfiltered and undisgorged for authentic texture. Bright red berry fruit, lively fizz, and a touch of leesy savoriness. 11.5% ABV.

Valette Wines Blanc de Noir Champagne (2010 base vintage) — 100% Pinot Noir from Arrentières, Aube. Aged 14 years on lees, disgorged April 2025. Green apple, pink grapefruit, brioche, almond, quince, and preserved lemon with sleek structure, vibrant acidity, and a long mineral finish. 12% ABV, 6.5 g/L dosage.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Rosé California 2022

Ramato of pinot gris California 2018

Rosé California 2024

Skin contact muscat France 2023

Rosé California 2023

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

2018 Iron Horse Russian Cuvée – 72% Pinot Noir, 28% Chardonnay from Green Valley, Russian River Valley. Hand-harvested, whole-cluster pressed, and aged 3 years on lees. Lemon meringue, brioche, blood orange zest, and spiced poached pear lead to a long, textured finish.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

100% Trousseau Gris from 45-year-old, sustainably farmed vines. Skin-contact for five days adds a copper hue and soft tannins. Native yeast, low sulfur, neutral barrel, unfined/unfiltered. Bottled May 2024. Aromas of white peach, tea, and pink grapefruit. Fresh, layered, and food-friendly. 12.9% alc.

Chotoku yamahai jumai Japan NV

Ginjo gohyakumangoku Japan NV

Junmai ginjo Japan NV

Yamahai junmai Japan NV

Azumaichi “Eastern Legend” Junmai (Saga Prefecture, Japan) is 100% Yamada Nishiki rice polished to 65%. Brewed using the ginjō-zukuri method with pure Taradake mountain water, it shows aromas of steamed rice, melon, and pear. Soft, balanced, and lightly sweet with subtle umami and a clean mineral finish.

Isojiman Junmai Ginjo, from Shizuoka Prefecture, is brewed with Hyogo 1-Grade Yamada Nishiki rice polished to 55%. Elegant and aromatic, it shows tropical fruit notes and a mineral finish. ABV 16–17%. A cult favorite in Japan, Isojiman pairs beautifully with fresh seafood.

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Iconic sweet Tokaji with 162.5 g/L residual sugar. Furmint, Hárslevelű Muscat from 35–50-year-old vines on volcanic soils. White peach, tropical fruit, honey, and spice with vibrant acidity and a long, opulent finish. Aged 2+ years in Hungarian oak. 11.5% ABV.

Sémillon blend France 2013

Tawny port other eur NV

Tawny port other eur NV

100% Riesling from estate parcels in Bernkastel, Graach, and Wehlen. Vines average 60 years and are sustainably farmed without pesticides or herbicides. A cold, wet 2021 vintage yielded classically racy Mosel wines. Grapes were picked frozen on December 22 and pressed immediately to concentrate sugars and acidity. Fermented in stainless steel. Alcohol: 7.5%, RS: 134.6 g/L, TA: 10 g/L. This Eiswein offers vibrant acidity with notes of peach vinaigrette, white chocolate-dipped raspberries, and slate-driven precision. Elegant, zesty, and long on the finish.

Malvasia madiera other eur NV

Sercial madiera other eur NV

Malvasia madiera other eur 1997

Sémillon blend France 2007

Fino sherry Spain NV

Chenin blend California 2003

Semillon blend France 2014

Muscat spain 2022

Vintage port other eur 2003

The 2015 Château Suduiraut (Premier Cru Sauternes) is 94% Sémillon and 6% Sauvignon Blanc, harvested in five passes from Sept 4–Oct 27. Aged 18 months in French oak (50% new). Deep golden, with aromas of honey, verbena, and ripe stone fruit. Rich yet refined on the palate with peach, orange, and spice. Velvety, fresh, and long. 14% abv, 138 g/L RS.

Pedro Ximenez sherry Spain NV

Malvasia California 2022

Palo cortado Spain NV

Grenache blend France 1985

Tawny port other eur NV

Tawny port other eur NV

The 2023 Merry Edwards Late Harvest Sauvignon Blanc (Russian River Valley) is 100% Musqué clone from Maefield Estate. Crop-thinned and cane-cut for natural dehydration, it reached 30° Brix before harvest on Nov. 3. Barrel-fermented, aged 17 months in French oak (26% new). Aromas of tangerine, peach, pineapple, and lemon curd lead into a creamy, honeyed palate with banana, hazelnut, butterscotch, and brioche. 10.7% abv

The 2015 Château Suduiraut (Premier Cru Sauternes) is 94% Sémillon and 6% Sauvignon Blanc, harvested in five passes from Sept 4–Oct 27. Aged 18 months in French oak (50% new). Deep golden, with aromas of honey, verbena, and ripe stone fruit. Rich yet refined on the palate with peach, orange, and spice. Velvety, fresh, and long. 14% abv

1.5 oz Argonaut Saloon Strength Brandy 0.75 oz Cointreau 0.75 oz Lemon juice Shaken, double strain Coupe Dehydrated lemon wheel

Crisp and dry West Coast IPA bursting with Mosaic, Simcoe, and Citra hops, balanced with a touch of wheat and light crystal malt for smooth body and lasting aroma.

German-style Pilsner with traditional hops, a crisp, clean aroma, and a light, crackery malt character.

Crisp and dry West Coast IPA bursting with Mosaic, Simcoe, and Citra hops, balanced with a touch of wheat and light crystal malt for smooth body and lasting aroma.

German-style Pilsner with traditional hops, a crisp, clean aroma, and a light, crackery malt character.

1.50 oz Star Thistle Honey Syrup 0.25 oz Acid Phosphate Top with Soda Short Shake Strain onto 1-Inch Clear Rocks Collins Glass Garnish Large Thyme Bouquet, Expressed Long straw

1.50 oz NA Amaro Lucano 0.75 oz pineapple guava syrup 0.75 oz lemon juice Top with Soda Short shake, Collins glass, regular rocks

2.0 oz NA Amaro Lucano 2.0 oz pineapple juice 1.0 oz orange juice 1.0 oz coconut cream 0.5 oz lime juice Shake, dirty dump into Tulip glass Top with mounded pebble ice Garnish with grated nutmeg, flower

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Champagne Pierre Paillard “Les Parcelles XXI” (Bouzy Grand Cru) blends 80% Pinot Noir and 20% Chardonnay, primarily from the 2021 harvest with 20% reserve wines. Fermented in oak, aged 3 years on lees, and finished Extra Brut (2 g/L). Rich Pinot fruit from Bouzy’s south-facing slopes meets chalky finesse—vibrant, mineral, and precise with lasting depth.

Champagne Pierre Paillard “Les Parcelles XXI” (Bouzy Grand Cru) blends 80% Pinot Noir and 20% Chardonnay, primarily from the 2021 harvest with 20% reserve wines. Fermented in oak, aged 3 years on lees, and finished Extra Brut (2 g/L). Rich Pinot fruit from Bouzy’s south-facing slopes meets chalky finesse—vibrant, mineral, and precise with lasting depth.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Valette Wines Blanc de Noir Champagne (2010 base vintage) — 100% Pinot Noir from Arrentières, Aube. Aged 14 years on lees, disgorged April 2025. Green apple, pink grapefruit, brioche, almond, quince, and preserved lemon with sleek structure, vibrant acidity, and a long mineral finish. 12% ABV, 6.5 g/L dosage.

Valette Wines Blanc de Noir Champagne (2010 base vintage) — 100% Pinot Noir from Arrentières, Aube. Aged 14 years on lees, disgorged April 2025. Green apple, pink grapefruit, brioche, almond, quince, and preserved lemon with sleek structure, vibrant acidity, and a long mineral finish. 12% ABV, 6.5 g/L dosage.

Jansz Tasmania Premium Rosé NV is made in the traditional method from predominantly Pinot Noir with a touch of Chardonnay. Pale salmon with fine bubbles, it offers aromas of strawberries and cream, rose petals, and brioche. The palate is fresh and vibrant with strawberries, cherries, and a creamy texture leading to a crisp, dry finish.

Jansz Tasmania Premium Rosé NV is made in the traditional method from predominantly Pinot Noir with a touch of Chardonnay. Pale salmon with fine bubbles, it offers aromas of strawberries and cream, rose petals, and brioche. The palate is fresh and vibrant with strawberries, cherries, and a creamy texture leading to a crisp, dry finish.

Multi-vintage méthode ancestrale blend of Nebbiolo and Arneis from Mendocino’s Lost Hills Ranch and Fox Hill Vineyard. Holistically farmed sites bring structure, aromatic lift, and terroir character. Fresh, vibrant, naturally fermented Pet-Nat.

Multi-vintage méthode ancestrale blend of Nebbiolo and Arneis from Mendocino’s Lost Hills Ranch and Fox Hill Vineyard. Holistically farmed sites bring structure, aromatic lift, and terroir character. Fresh, vibrant, naturally fermented Pet-Nat.

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

The 2023 Merry Edwards Late Harvest Sauvignon Blanc (Russian River Valley) is 100% Musqué clone from Maefield Estate. Crop-thinned and cane-cut for natural dehydration, it reached 30° Brix before harvest on Nov. 3. Barrel-fermented, aged 17 months in French oak (26% new). Aromas of tangerine, peach, pineapple, and lemon curd lead into a creamy, honeyed palate with banana, hazelnut, butterscotch, and brioche. 10.7% abv

The 2023 Merry Edwards Late Harvest Sauvignon Blanc (Russian River Valley) is 100% Musqué clone from Maefield Estate. Crop-thinned and cane-cut for natural dehydration, it reached 30° Brix before harvest on Nov. 3. Barrel-fermented, aged 17 months in French oak (26% new). Aromas of tangerine, peach, pineapple, and lemon curd lead into a creamy, honeyed palate with banana, hazelnut, butterscotch, and brioche. 10.7% abv

Iconic sweet Tokaji with 162.5 g/L residual sugar. Furmint, Hárslevelű Muscat from 35–50-year-old vines on volcanic soils. White peach, tropical fruit, honey, and spice with vibrant acidity and a long, opulent finish. Aged 2+ years in Hungarian oak. 11.5% ABV.

Iconic sweet Tokaji with 162.5 g/L residual sugar. Furmint, Hárslevelű Muscat from 35–50-year-old vines on volcanic soils. White peach, tropical fruit, honey, and spice with vibrant acidity and a long, opulent finish. Aged 2+ years in Hungarian oak. 11.5% ABV.

Port-style Zinfandel dessert wine from Dry Creek Valley. Fortified with grape brandy, it shows rich notes of raspberry, blackberry, pomegranate, and currant with a spicy finish. Balanced structure and natural sweetness make it perfect with chocolate, cheese, or solo as an after-dinner indulgence.

Port-style Zinfandel dessert wine from Dry Creek Valley. Fortified with grape brandy, it shows rich notes of raspberry, blackberry, pomegranate, and currant with a spicy finish. Balanced structure and natural sweetness make it perfect with chocolate, cheese, or solo as an after-dinner indulgence.

The 2021 Anniversary Chardonnay (Alexander Valley) showcases the estate’s oldest vines. Fermented in 100% new French oak with indigenous yeast and full malolactic, it was aged 19 months on lees and bottled unfined/unfiltered. Aromas of citrus, peach, honeycomb, hazelnut, and cashew lead into bright citrus and stone fruit flavors, carried by textured acidity and a long finish. 14.5% abv.

The 2021 Anniversary Chardonnay (Alexander Valley) showcases the estate’s oldest vines. Fermented in 100% new French oak with indigenous yeast and full malolactic, it was aged 19 months on lees and bottled unfined/unfiltered. Aromas of citrus, peach, honeycomb, hazelnut, and cashew lead into bright citrus and stone fruit flavors, carried by textured acidity and a long finish. 14.5% abv.

The 2021 Anniversary Chardonnay (Alexander Valley) showcases the estate’s oldest vines. Fermented in 100% new French oak with indigenous yeast and full malolactic, it was aged 19 months on lees and bottled unfined/unfiltered. Aromas of citrus, peach, honeycomb, hazelnut, and cashew lead into bright citrus and stone fruit flavors, carried by textured acidity and a long finish. 14.5% abv.

1.50 oz Star Thistle Honey Syrup 0.25 oz Acid Phosphate Top with Soda Short Shake Strain onto 1-Inch Clear Rocks Collins Glass Garnish Large Thyme Bouquet, Expressed Long straw

1.50 oz NA Amaro Lucano 0.75 oz pineapple guava syrup 0.75 oz lemon juice Top with Soda Short shake, Collins glass, regular rocks

2.0 oz NA Amaro Lucano 2.0 oz pineapple juice 1.0 oz orange juice 1.0 oz coconut cream 0.5 oz lime juice Shake, dirty dump into Tulip glass Top with mounded pebble ice Garnish with grated nutmeg, flower

Allergies: CAN omit pistachio, CAN omit dairy, Allium free as is Salad: lettuce, cucumber, fennel, radish, mint, salt, pepper Feta: sheeps milk, salt Vinaigrette: olive oil, balsamic, dijon mustard Pistachio

Allergies: can omit allium (no scallion) Brussels Sprouts: canola oil "Salt": maple syrup powder, malt vinegar powder, salt, sugar, ginger, black pepper Scallion: garnish

Allergies: GF, CANNOT OMIT ALLIUM -Fingerlings: green onion, malt vinegar, salt, pepper, canola oil -Caviar: sturgeon roe (Bulgarian), salt -Creme Fraiche: green onion, chive, malt vinegar, salt, pepper

Allergies: GF as is, CANNOT omit allium (chive in dressing), CAN omit dairy, CAN omit Blue Cheese, CAN omit meat Romaine Ranch: buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt Cherry Tomato: red+gold Pole Beans: yellow wax bean, blue lake bean (green) Sherry Vinegar/Olive Oil: marinated w/ beans+tomatoes Chive Blue Cheese Crispy Lomo: pork, salt, canola oil

sage crema, chive

Allergies: GF as is, CAN omit allium (no aioli), CAN omit egg (no aioli) Fries: potato, canola oil "Salt": green onion, malt vinegar, salt, pepper Aioli: canola oil, paprika, garlic, egg yolk (pasteurized), vinegar, dijon mustard

lemon, rosemary, olive oil

red cabbage-tamarind 'slaw', chili crunch, scallion

Allergies: CAN OMIT GLUTEN ($5 CHARGE FOR GF RICE CRACKER), CANNOT OMIT ALLIUM IN CHORIZO, PATE, OR COPPA -Coppa: pork, salt, black pepper, garlic, -Pork Belly Pate: pork, garlic, juniper, coriander, black pepper -Chorizo: pork, black pepper, chile flake, fennel, paprika, coriander, anise, garlic, onion, mustard, sherry vinegar, salt -Mustard: -Pickled Veggies: bell pepper, cucumber, cauliflower, carrot -Ciabatta: flour, olive oil, yeast

Allergies: CAN omit gluten (no flatbread), CAN omit Hazelnuts, CAN omit allium (no chive) Burrata: diStefano brand, cow's milk (pasteurized) Flatbread: flour, olive oil, canola oil, yeast, salt, parmesan Truffle Sauce: black truffle, porcini mushroom Hazelnuts: sugar, cornstarch, canola oil, salt Chive Honey

Ranch (buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt), Pork Belly, Cherry Tomato, Arugula: vinegar, Parmesan, Red Onion

broccolini, feta cheese, creme fraiche sauce, preserved lemon, parmesan

tomato sauce, shredded mozzarella cheese

tomato sauce, pineapple habanero glaze, mozzarella cheese, bacon, red onion

tomato sauce, mozzarella, basil, olive oil

Pistou (parsley, arugula, basil, parmesan, olive oil, garlic, lemon), Shredded Mozzarella, Green and Yellow Zucchini Squash, Roasted Red Peppers Parmesan Pistachio Fleur de sel

crushed tomato, mozzarella, green olive, banana pepper, red onion

tomato sauce, shredded mozzarella, pepperoni, thai basil, honey

Allergies: CANNOT omit dairy, CANNOT omit egg Chocolate, milk, cream, egg yolk, vanilla, sugar, salt

Sauvignon blanc California 2021

Allergies: CAN omit pistachio, CAN omit dairy, Allium free as is Salad: lettuce, cucumber, fennel, radish, mint, salt, pepper Feta: sheeps milk, salt Vinaigrette: olive oil, balsamic, dijon mustard Pistachio

Allergies: can omit allium (no scallion) Brussels Sprouts: canola oil "Salt": maple syrup powder, malt vinegar powder, salt, sugar, ginger, black pepper Scallion: garnish

Allergies: GF, CANNOT OMIT ALLIUM -Fingerlings: green onion, malt vinegar, salt, pepper, canola oil -Caviar: sturgeon roe (Bulgarian), salt -Creme Fraiche: green onion, chive, malt vinegar, salt, pepper

Allergies: GF as is, CANNOT omit allium (chive in dressing), CAN omit dairy, CAN omit Blue Cheese, CAN omit meat Romaine Ranch: buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt Cherry Tomato: red+gold Pole Beans: yellow wax bean, blue lake bean (green) Sherry Vinegar/Olive Oil: marinated w/ beans+tomatoes Chive Blue Cheese Crispy Lomo: pork, salt, canola oil

sage crema, chive

Allergies: GF as is, CAN omit allium (no aioli), CAN omit egg (no aioli) Fries: potato, canola oil "Salt": green onion, malt vinegar, salt, pepper Aioli: canola oil, paprika, garlic, egg yolk (pasteurized), vinegar, dijon mustard

lemon, rosemary, olive oil

red cabbage-tamarind 'slaw', chili crunch, scallion

Allergies: CAN OMIT GLUTEN ($5 CHARGE FOR GF RICE CRACKER), CANNOT OMIT ALLIUM IN CHORIZO, PATE, OR COPPA -Coppa: pork, salt, black pepper, garlic, -Pork Belly Pate: pork, garlic, juniper, coriander, black pepper -Chorizo: pork, black pepper, chile flake, fennel, paprika, coriander, anise, garlic, onion, mustard, sherry vinegar, salt -Mustard: -Pickled Veggies: bell pepper, cucumber, cauliflower, carrot -Ciabatta: flour, olive oil, yeast

Allergies: CAN omit gluten (no flatbread), CAN omit Hazelnuts, CAN omit allium (no chive) Burrata: diStefano brand, cow's milk (pasteurized) Flatbread: flour, olive oil, canola oil, yeast, salt, parmesan Truffle Sauce: black truffle, porcini mushroom Hazelnuts: sugar, cornstarch, canola oil, salt Chive Honey

Ranch (buttermilk, creme fraiche, chive, parsley, dill, lemon juice, salt), Pork Belly, Cherry Tomato, Arugula: vinegar, Parmesan, Red Onion

broccolini, feta cheese, creme fraiche sauce, preserved lemon, parmesan

tomato sauce, shredded mozzarella cheese

tomato sauce, pineapple habanero glaze, mozzarella cheese, bacon, red onion

tomato sauce, mozzarella, basil, olive oil

Pistou (parsley, arugula, basil, parmesan, olive oil, garlic, lemon), Shredded Mozzarella, Green and Yellow Zucchini Squash, Roasted Red Peppers Parmesan Pistachio Fleur de sel

crushed tomato, mozzarella, green olive, banana pepper, red onion

tomato sauce, shredded mozzarella, pepperoni, thai basil, honey

Allergies: CANNOT omit dairy, CANNOT omit egg Chocolate, milk, cream, egg yolk, vanilla, sugar, salt

Sauvignon blanc California 2021

Krug Grande Cuvée 172ème Édition blends 146 wines from 11 vintages (1998–2016) with 44% Pinot Noir, 36% Chardonnay, and 20% Meunier. Based on the expressive 2016 vintage, it aged 7 years in cellar. Aromatics of white flowers and almond lead to a vibrant palate of citrus, white fruit, violet, and menthol. A long, elegant finish with Extra Brut balance.

100% Chardonnay from 12 crus, blending base vintage and reserve wines, aged at least 3 years. Complex aromas of flambé pineapple, citrus, chalk, and pastry. Velvety palate with remarkable freshness, elegance, and finesse.

Sparkling rosé California NV

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Sparkling rosé France NV

Sparkling rosé California NV

Jansz Tasmania Premium Rosé NV is made in the traditional method from predominantly Pinot Noir with a touch of Chardonnay. Pale salmon with fine bubbles, it offers aromas of strawberries and cream, rose petals, and brioche. The palate is fresh and vibrant with strawberries, cherries, and a creamy texture leading to a crisp, dry finish.

Sparkling rosé California 2017

Champagne California NV

The 2022 Schramsberg Blanc de Noirs (89% Pinot Noir, 11% Chardonnay) is sourced from Sonoma, Napa, Mendocino, and Marin vineyards. Hand-harvested and delicately pressed, with 12% barrel fermentation and extended lees aging, it balances bright fruit and creamy texture. Aromas of peach, apricot, lemon zest, and elderflower lead into citrus, honey, and custard flavors with vibrant acidity and a long finish.

Champagne France 2006

Rosé champagne France NV

Champagne France NV

Champagne Pierre Paillard “Les Parcelles XXI” (Bouzy Grand Cru) blends 80% Pinot Noir and 20% Chardonnay, primarily from the 2021 harvest with 20% reserve wines. Fermented in oak, aged 3 years on lees, and finished Extra Brut (2 g/L). Rich Pinot fruit from Bouzy’s south-facing slopes meets chalky finesse—vibrant, mineral, and precise with lasting depth.

Champagne France NV

Champagne France 2012

Sparkling California 2018

Champagne France NV

Champagne France NV

Pét-nat California 2022

Sparkling California 2018

The 2024 La Morandina Moscato d’Asti is 100% Moscato Bianco from 10 ha in the Bricco Francia cru, 300 m elevation. Naturally fermented in stainless steel and bottled several times a year for maximum freshness. Bright and fragrant with notes of peach, orange blossom, and honeyed pear. Lightly sparkling, sweet yet balanced, and refreshing.

Champagne France 2007

Champagne France 2006

2010 Champagne aged 11 years on lees, disgorged June 2022. 70% Chardonnay, 20% Pinot Noir, 10% Meunier from 50+ year-old vines. Aged in foudre and stainless, with 2 g/L dosage. Complex, precise, and elegant.

Multi-vintage méthode ancestrale blend of Nebbiolo and Arneis from Mendocino’s Lost Hills Ranch and Fox Hill Vineyard. Holistically farmed sites bring structure, aromatic lift, and terroir character. Fresh, vibrant, naturally fermented Pet-Nat.

Fresh, bright, and approachable California Crémant made in the traditional method. Lively acidity and delicate bubbles make it ideal as an aperitif or for casual pairing. 2023 vintage.

Jacquesson Cuvée 747 is a dry, Extra Brut Champagne made from 40% Pinot Noir, 40% Chardonnay, and 20% Meunier. Based on the 2019 harvest with reserve wines, sourced from Aÿ, Dizy, Hautvillers, Champillon, Avize, and Oiry. Fermented in foudres with natural malolactic, then aged extensively on lees. Notes of citrus, brioche, and mineral tension define the palate, finishing vibrant and long. A refined, vintage-expressive Champagne at 12% ABV.

Vilmart Cie Grand Cellier Brut NV. 70% Chardonnay, 30% Pinot Noir from Rilly-la-Montagne 1er Cru (Hautes Grèves). Practicing organic. 50% 2021, 50% reserve wines (2020–2019). No malo. Fermented and aged in large foudre. Aged 30+ months on the lees. Dosage: 7 g/L. Refined and structured with depth, energy, and texture from oak aging and extended lees contact.

2020 Beckstoffer To Kalon Vineyard Cabernet Sauvignon (Oakville, Napa Valley, California) is 100% Cabernet Sauvignon, aged 26 months in 100% new French oak barrels. Aromas of currant, boysenberry, loamy soil, Brazil nut, mocha, and chocolate. Full-bodied with polished tannins and flavors of plum and earthy, umami notes, finishing long and structured.

100% Chardonnay from the Grand Cru village of Mesnil-sur-Oger in the Côte des Blancs, vinified in stainless steel and aged 70 months on the lees. This Extra Brut (3.9 g/L) opens with jasmine, pineapple, and buttery brioche on the nose. The palate delivers vibrant citrus tones—Menton lemon and blood orange—layered with hazelnut and a hallmark salinity, finishing with bergamot and almond milk. Elegant, complex, and pure. 2015 vintage.

100% Pinot Noir from Verzenay, Ambonnay, Aÿ, Mareuil-sur-Aÿ Verzy. 2015 vintage. Fermented in stainless steel, aged 70 months on lees. Dosage: 1 g/L. Floral and citrus nose with stone fruit, cherry, and fig. Creamy, full-bodied palate with refined minerality.

Rosé champagne france 2012

2018 Doyard Clos de l’Abbaye 1er Blanc de Blancs Extra Brut. 100% Chardonnay from a 0.50 ha clos in Vertus 1er Cru, planted in 1956 and farmed organically. Indigenous yeast, no malolactic, fermented and aged in used 228L Burgundy barrels. Aged 48 months on lees. Dosage: 2 g/L. Chalky and precise with fine texture, elegance, and exceptional mineral length.

2018 Lichen Blanc de Gris Sparkling (Anderson Valley) is 100% biodynamically farmed Pinot Gris. Hand-harvested and naturally fermented, it shows citrus, green apple, and white floral notes with bright freshness and elegant balance. A pure, expressive sparkling wine with a strong sense of place.

2019 Iron Horse Ocean Reserve Blanc de Blancs (Green Valley of Russian River Valley) is 100% estate-grown Chardonnay. Bright tropical fruit, lychee, and green apple aromas lead into flavors of green apple, lemon zest, and creamy richness with minerality and a saline finish. Aged without oak or malolactic, it shows purity, precision, and coastal finesse. $5 from each bottle supports ocean conservation, with proceeds from this vintage aiding the Marine Mammal Center in Sausalito.

This Grand Cru Champagne is a single-vineyard, single-vintage (2014) expression of Chardonnay from Mesnil-sur-Oger in the Côte des Blancs. Fermented in stainless steel and aged 82 months on lees, it shows luminous gold color and persistent fine bubbles. The nose delivers jasmine, white rose, and citrus, while the palate is chalky and rich with notes of cream, almond powder, and nougat, finishing with salinity, bergamot, and white pepper. A precise and mineral expression of terroir. Dosage 5.6 g/L.

A prestigious cuvée composed of 62% Pinot Noir (Aÿ, Bouzy, Ambonnay, Verzenay), 34% Chardonnay (Avize, Le Mesnil-sur-Oger), and 4% Pinot Meunier (Pierry). This 2008 vintage Champagne showcases a brilliant, crystalline robe with golden tints and a fine, persistent mousse. The nose is fresh and layered, offering aromas of vineyard peach, pear, and mirabelle plum. On the palate, it displays a refined balance of ripe fruit and tension, with a graceful progression into citrus-laced minerality. Elegant, vibrant, and built to age.

Champagne France 2012

Champagne France NV

Sparkling junmai namachozō Japan NV

Dom Pérignon 2015 is shaped by a vintage of climatic extremes, offering a bold and textured palate. Notes of roasted cocoa, citrus, jasmine, papaya, and spice unfold in a broad, structured frame. A tactile, aromatic Champagne with a signature Dom Pérignon presence.

Franciacorta Extra Brut (75% Chardonnay, 22.5% Pinot Noir, 2.5% Pinot Blanc) from 240 plots across six communes. 77% 2022 vintage, 23% reserve wines. Aged 25 months on lees. Clean, structured, citrus-driven, and precise. 2.5 g/L dosage, 12.5% ABV.

Traditional-method sparkling Shiraz from Great Western. Rich plum, black cherry, and blue fruits with pepper, aniseed, and tanned leather notes. Aged 24+ months on lees for creamy texture and complexity. 14.5% ABV

Ancestral-method Lambrusco di Sorbara from Cleto Chiarli. Unfiltered and undisgorged for authentic texture. Bright red berry fruit, lively fizz, and a touch of leesy savoriness. 11.5% ABV.

Valette Wines Blanc de Noir Champagne (2010 base vintage) — 100% Pinot Noir from Arrentières, Aube. Aged 14 years on lees, disgorged April 2025. Green apple, pink grapefruit, brioche, almond, quince, and preserved lemon with sleek structure, vibrant acidity, and a long mineral finish. 12% ABV, 6.5 g/L dosage.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Rosé California 2022

Ramato of pinot gris California 2018

Rosé California 2024

Skin contact muscat France 2023

Rosé California 2023

Blush pink rosé from Provence, crafted from Cinsault with Grenache, Syrah, and Merlot. Red fruit, grapefruit, and sweet candy on the nose. Lively, fresh, and dry with bright acidity. Organically farmed. 2024 vintage. 12.5% ABV.

2018 Iron Horse Russian Cuvée – 72% Pinot Noir, 28% Chardonnay from Green Valley, Russian River Valley. Hand-harvested, whole-cluster pressed, and aged 3 years on lees. Lemon meringue, brioche, blood orange zest, and spiced poached pear lead to a long, textured finish.

The 2024 Trousseau Gris (Fanucchi-Wood Road Vineyard, Sonoma County) comes from rare old vines planted in the 1970s. Half the yield of 2023 makes this vintage especially limited. Early-harvested, foot-stomped, and cold-soaked 3 days, then fermented with native yeast and aged 6 months in neutral oak. Fresh and elegant with melon, nectarine, white tea, and pine. 12.5% abv.

100% Trousseau Gris from 45-year-old, sustainably farmed vines. Skin-contact for five days adds a copper hue and soft tannins. Native yeast, low sulfur, neutral barrel, unfined/unfiltered. Bottled May 2024. Aromas of white peach, tea, and pink grapefruit. Fresh, layered, and food-friendly. 12.9% alc.

Chotoku yamahai jumai Japan NV

Ginjo gohyakumangoku Japan NV

Junmai ginjo Japan NV

Yamahai junmai Japan NV

Azumaichi “Eastern Legend” Junmai (Saga Prefecture, Japan) is 100% Yamada Nishiki rice polished to 65%. Brewed using the ginjō-zukuri method with pure Taradake mountain water, it shows aromas of steamed rice, melon, and pear. Soft, balanced, and lightly sweet with subtle umami and a clean mineral finish.

Isojiman Junmai Ginjo, from Shizuoka Prefecture, is brewed with Hyogo 1-Grade Yamada Nishiki rice polished to 55%. Elegant and aromatic, it shows tropical fruit notes and a mineral finish. ABV 16–17%. A cult favorite in Japan, Isojiman pairs beautifully with fresh seafood.

Hojo Biden “Pastoral Beauty” Yamahai Junmai (Fukuoka) is 100% Yamada Nishiki rice, polished to 70%. Earthy and savory with chestnut, vanilla, and mushroom notes, showing higher acidity and creamy texture from the Yamahai method. Rich, umami-driven sake pairing beautifully with yakitori, grilled mackerel, or miso-marinated pork.

Iconic sweet Tokaji with 162.5 g/L residual sugar. Furmint, Hárslevelű Muscat from 35–50-year-old vines on volcanic soils. White peach, tropical fruit, honey, and spice with vibrant acidity and a long, opulent finish. Aged 2+ years in Hungarian oak. 11.5% ABV.

Sémillon blend France 2013

Tawny port other eur NV

Tawny port other eur NV

100% Riesling from estate parcels in Bernkastel, Graach, and Wehlen. Vines average 60 years and are sustainably farmed without pesticides or herbicides. A cold, wet 2021 vintage yielded classically racy Mosel wines. Grapes were picked frozen on December 22 and pressed immediately to concentrate sugars and acidity. Fermented in stainless steel. Alcohol: 7.5%, RS: 134.6 g/L, TA: 10 g/L. This Eiswein offers vibrant acidity with notes of peach vinaigrette, white chocolate-dipped raspberries, and slate-driven precision. Elegant, zesty, and long on the finish.

Malvasia madiera other eur NV

Sercial madiera other eur NV

Malvasia madiera other eur 1997

Sémillon blend France 2007

Fino sherry Spain NV

Chenin blend California 2003

Semillon blend France 2014

Muscat spain 2022

Vintage port other eur 2003

The 2015 Château Suduiraut (Premier Cru Sauternes) is 94% Sémillon and 6% Sauvignon Blanc, harvested in five passes from Sept 4–Oct 27. Aged 18 months in French oak (50% new). Deep golden, with aromas of honey, verbena, and ripe stone fruit. Rich yet refined on the palate with peach, orange, and spice. Velvety, fresh, and long. 14% abv, 138 g/L RS.

Pedro Ximenez sherry Spain NV

Malvasia California 2022

Palo cortado Spain NV

Grenache blend France 1985

Tawny port other eur NV

Tawny port other eur NV

The 2023 Merry Edwards Late Harvest Sauvignon Blanc (Russian River Valley) is 100% Musqué clone from Maefield Estate. Crop-thinned and cane-cut for natural dehydration, it reached 30° Brix before harvest on Nov. 3. Barrel-fermented, aged 17 months in French oak (26% new). Aromas of tangerine, peach, pineapple, and lemon curd lead into a creamy, honeyed palate with banana, hazelnut, butterscotch, and brioche. 10.7% abv

The 2015 Château Suduiraut (Premier Cru Sauternes) is 94% Sémillon and 6% Sauvignon Blanc, harvested in five passes from Sept 4–Oct 27. Aged 18 months in French oak (50% new). Deep golden, with aromas of honey, verbena, and ripe stone fruit. Rich yet refined on the palate with peach, orange, and spice. Velvety, fresh, and long. 14% abv

The 2023 Bucher Vineyard Pinot Noir (Russian River Valley) shows aromas of plum, cherry, violet, and incense. Aged 10 months in French oak (35% new, François Frères), it offers ripe cherry, mulberry, and boysenberry with hints of loamy earth, red licorice, vanilla, and caramel mocha. Silky and balanced with a long finish.

The 2023 Bucher Vineyard Pinot Noir (Russian River Valley) shows aromas of plum, cherry, violet, and incense. Aged 10 months in French oak (35% new, François Frères), it offers ripe cherry, mulberry, and boysenberry with hints of loamy earth, red licorice, vanilla, and caramel mocha. Silky and balanced with a long finish.

100% Pinot Noir from the Sonoma Coast. Cool maritime climate and well-drained soils shape this elegant wine. Fermented in open-top tanks and aged 8 months in French oak. Aromas of leather, plum, and spice lead into a lively palate of red fruit, cherry, tea, and sarsaparilla.

100% Pinot Noir from the Sonoma Coast. Cool maritime climate and well-drained soils shape this elegant wine. Fermented in open-top tanks and aged 8 months in French oak. Aromas of leather, plum, and spice lead into a lively palate of red fruit, cherry, tea, and sarsaparilla.

Vibrant Sauvignon Blanc from Fountain Grove AVA with aromas of green bell pepper, grapefruit, honeysuckle, guava, and melon. Crisp palate of green melon, nectarine, apple, and lemon-lime. Aged 30% sur lie in French oak for six months for added texture. Bright, balanced, and mineral-driven.

Vibrant Sauvignon Blanc from Fountain Grove AVA with aromas of green bell pepper, grapefruit, honeysuckle, guava, and melon. Crisp palate of green melon, nectarine, apple, and lemon-lime. Aged 30% sur lie in French oak for six months for added texture. Bright, balanced, and mineral-driven.

The 2024 Russian River Valley Sauvignon Blanc comes from Hopkins River Ranch (Clone 1 vines planted in 2016). Fermented and aged in older oak (58%) and stainless (42%) with no malolactic, it shows vibrant aromas of jasmine and orange blossom. Juicy acidity balances flavors of pink grapefruit, lemon sherbet, and honeydew melon, with a broad, subtly creamy mouthfeel. 13.0% abv

The 2024 Russian River Valley Sauvignon Blanc comes from Hopkins River Ranch (Clone 1 vines planted in 2016). Fermented and aged in older oak (58%) and stainless (42%) with no malolactic, it shows vibrant aromas of jasmine and orange blossom. Juicy acidity balances flavors of pink grapefruit, lemon sherbet, and honeydew melon, with a broad, subtly creamy mouthfeel. 13.0% abv

The 2024 Ra Ra Wine Co. Melon de Bourgogne is hand-harvested at 22° Brix and fermented cool in stainless steel. Crisp and mineral with aromas of tropical fruit, citrus blossom, and sea spray. Bright and snappy on the palate with clean acidity and a refreshing finish. A lean, briny, oyster-sipping white. 12.5% abv.

The 2024 Ra Ra Wine Co. Melon de Bourgogne is hand-harvested at 22° Brix and fermented cool in stainless steel. Crisp and mineral with aromas of tropical fruit, citrus blossom, and sea spray. Bright and snappy on the palate with clean acidity and a refreshing finish. A lean, briny, oyster-sipping white. 12.5% abv.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

The 2023 Bucher Vineyard Pinot Noir (Russian River Valley) shows aromas of plum, cherry, violet, and incense. Aged 10 months in French oak (35% new, François Frères), it offers ripe cherry, mulberry, and boysenberry with hints of loamy earth, red licorice, vanilla, and caramel mocha. Silky and balanced with a long finish.

The 2023 Bucher Vineyard Pinot Noir (Russian River Valley) shows aromas of plum, cherry, violet, and incense. Aged 10 months in French oak (35% new, François Frères), it offers ripe cherry, mulberry, and boysenberry with hints of loamy earth, red licorice, vanilla, and caramel mocha. Silky and balanced with a long finish.

100% Pinot Noir from the Sonoma Coast. Cool maritime climate and well-drained soils shape this elegant wine. Fermented in open-top tanks and aged 8 months in French oak. Aromas of leather, plum, and spice lead into a lively palate of red fruit, cherry, tea, and sarsaparilla.

100% Pinot Noir from the Sonoma Coast. Cool maritime climate and well-drained soils shape this elegant wine. Fermented in open-top tanks and aged 8 months in French oak. Aromas of leather, plum, and spice lead into a lively palate of red fruit, cherry, tea, and sarsaparilla.

Vibrant Sauvignon Blanc from Fountain Grove AVA with aromas of green bell pepper, grapefruit, honeysuckle, guava, and melon. Crisp palate of green melon, nectarine, apple, and lemon-lime. Aged 30% sur lie in French oak for six months for added texture. Bright, balanced, and mineral-driven.

Vibrant Sauvignon Blanc from Fountain Grove AVA with aromas of green bell pepper, grapefruit, honeysuckle, guava, and melon. Crisp palate of green melon, nectarine, apple, and lemon-lime. Aged 30% sur lie in French oak for six months for added texture. Bright, balanced, and mineral-driven.

The 2024 Russian River Valley Sauvignon Blanc comes from Hopkins River Ranch (Clone 1 vines planted in 2016). Fermented and aged in older oak (58%) and stainless (42%) with no malolactic, it shows vibrant aromas of jasmine and orange blossom. Juicy acidity balances flavors of pink grapefruit, lemon sherbet, and honeydew melon, with a broad, subtly creamy mouthfeel. 13.0% abv

The 2024 Russian River Valley Sauvignon Blanc comes from Hopkins River Ranch (Clone 1 vines planted in 2016). Fermented and aged in older oak (58%) and stainless (42%) with no malolactic, it shows vibrant aromas of jasmine and orange blossom. Juicy acidity balances flavors of pink grapefruit, lemon sherbet, and honeydew melon, with a broad, subtly creamy mouthfeel. 13.0% abv

The 2024 Ra Ra Wine Co. Melon de Bourgogne is hand-harvested at 22° Brix and fermented cool in stainless steel. Crisp and mineral with aromas of tropical fruit, citrus blossom, and sea spray. Bright and snappy on the palate with clean acidity and a refreshing finish. A lean, briny, oyster-sipping white. 12.5% abv.

The 2024 Ra Ra Wine Co. Melon de Bourgogne is hand-harvested at 22° Brix and fermented cool in stainless steel. Crisp and mineral with aromas of tropical fruit, citrus blossom, and sea spray. Bright and snappy on the palate with clean acidity and a refreshing finish. A lean, briny, oyster-sipping white. 12.5% abv.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Bright and precise, this Sonoma Coast Rosé of Pinot Noir is crafted via the saignée method and fermented entirely in stainless steel. Fresh watermelon rind with a saline edge leads into ripe stone fruit, crisp green apple, and subtle savory notes of cured citrus. Aromatics of finger lime, orange blossom, and floral citrus add lift, while vibrant acidity keeps the palate taut and mouthwatering. The finish lingers with wild alpine strawberry, highlighting purity and freshness.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Jeio Brut Prosecco comes from steep hillside vineyards in Valdobbiadene. It is fermented in stainless steel and finished in autoclaves by the Charmat method. Bright straw yellow with fine bubbles, it offers aromas of fresh fruit, citrus, and white flowers. Smooth and flavorful, with balanced fruit notes, it is ideal as an aperitif or with meals. 11% abv.

Crisp and dry West Coast IPA bursting with Mosaic, Simcoe, and Citra hops, balanced with a touch of wheat and light crystal malt for smooth body and lasting aroma.

German-style Pilsner with traditional hops, a crisp, clean aroma, and a light, crackery malt character.

Crisp and dry West Coast IPA bursting with Mosaic, Simcoe, and Citra hops, balanced with a touch of wheat and light crystal malt for smooth body and lasting aroma.

German-style Pilsner with traditional hops, a crisp, clean aroma, and a light, crackery malt character.

Crisp and dry West Coast IPA bursting with Mosaic, Simcoe, and Citra hops, balanced with a touch of wheat and light crystal malt for smooth body and lasting aroma.

Crisp and dry West Coast IPA bursting with Mosaic, Simcoe, and Citra hops, balanced with a touch of wheat and light crystal malt for smooth body and lasting aroma.