Reds by the glass

• Prunotto, Barbersco, DOCG, 2018

  $21
• Dry Creek, Heritage Vines, Sonoma County, 2018

  $16
• Erich Satler, Zweitgelt, Burgenland, 2017

  $18
• Roux Pere & Fils, Bourgogne, La Moutonniere, 2019

  $23.50
• Domaine Giraud, Syrah-Grenache, Lirac, 2016

  $21
• St. Andrea, Áldás Egri Bikavér Superior, Eger, 2018

  $17.50
• Godela, Mencia, Bierzo, 2015

  WS #34

  $16
• Regocijo, Cabernet Sauvignon Blend, Columbia Valley, 2015

  $25
• Bodegas Artevino, Orben, Tempranillo, Rioja DOC, 2016

  WS #13

  $22

Ambrosial ...Desserts

• Miso Caramel Creme Brulée

  Gingered mandarins & black sesame ice cream
• Choco-L8

  eight different textures and flavors of local organic chocolate culminating with the accent of haz’elnuts & fresh raspberries
• Vegan Ice Creams

  praline, double chocolate, pumpkin-chamomile Martinelli, Jackass Hill, Muscat of Alexandria, Russian River Valley, 2015
• Port Poached Pear

  Baked almond-hazelnut cake and praline ice cream
• Artisanal Cheese Selection

  homemade marmalade and toasted brown bread $10 Supplemental Charge
• Blueberries, Bourbon & Bacon

  Soaked in bourbon infused custard with house churned blueberry Ice cream & a smoked honey-bacon crisp

Whites by the glass

• Roederer Estate Brut, Anderson Valley, NV

  WS #27

  $22
• Pierre Sparr, Cremant d’Alsace, Brut Rose

  $14.50
• Vette di San Leonardo, SauvignonBlanc, Vigneti delle Dolomiti, 2018 WS#96

  $16.50
• Loimer, Gruner Veltliner, Kamptal, 2017

  $16.50
• Domaine Mittnacht, Gyotaku, Gentil d’Alsace, 2018

  $17
• Ashbourne, Sauvignon Blanc, Hemel-en-Aarde, South Africa, 2008

  $16
• Arrels de Clos Pissarra, Garnacha Blanca, Montsant, 2017

  $17
• Tablas Creek, Cotes de Tablas, Rhone Blend, Paso Robles, 2017

  $23.50
• Lieu dit, Melon, Santa Maria Valley, 2018

  $18
• Thibault Liger-Belair, Bourgogne, Les Charmes, 2016

  $17.50
• Zafir Dulo, Furmint-Harslevelu, Tokaj, 2017

  $15.50

Flavors of the Sea and Land…

• Pacific Sea Bass

  Aromatic bamboo rice with pineapple and persimmon relish lemongrass- coconut H2O emulsion - Tablas Creek, Cote de Tablas, Viognier-Marsanne-Roussanne-Grenache Blanc, Paso Robles, 2017
• The Three Pigs

  seared local pork belly glazed with smoked honey sits aside a braised pork cheek atop Puerto Rican “black rice” with smashed parsnips and fresh blackberry-port wine sauce -St. Andrea, Áldás Egri Bikavér Superior, Bull’s Blood, Eger, 2018
• Grilled Tuna

  Resting atop red curry spaghetti squash broth scented with bok choy and local roasted oyster mushrooms, turmeric-garlic puffed quinoa crumble puffed quinoa crumble -Loimer, Gruner Veltliner, Kamptal, 2017
• Halibut

  Organic white corn-parmesan grits, toasted cornbread crumble with avocado-red onion & black bean salsa resting in a froth of sweet corn and jalapeno - Arrels de Clos Pisarra, El Sol Blanc, WhiteGarnacha, Montsant, 2017
• Natural Hormone-Free Lamb Tagine

  Moroccan-French style braised lamb with ras el hanout organic chick peas with roasted almond pomegranate & harissa spiced green olives - Domaine Giraud, Lirac, Grenache-Syrah-Mouvedre, 2018
• Pasture Raised Hormone-Free Beef Tenderloin

  Silky roasted garlic-potato puree with creamed kale, garden beans and roasted baby chanterelles - Regocijo, Cabernet Sauvignon Blend, Champoux Vineyard, Columbia Valley, 2015
• Local Organic Vegan Pasteles

  Provencal crust on a bed of garlicky grilled brocoli & silky pumpkin - butternut coulis -Godelia, Mencia, Bierzo, 2015 WS Top 100 #34

Intermediate…Soups, Salads, Pastas & Risotto

• Risotto of Lobster

  Maine lobster & green onions with acquerello rice - Arrels de Clos Pissarra, El Sol Blanc, White Garnacha, Montsant, 2017
• Romanesco.. Pesto.. Romesco.. Caprino Fresco

  Homemade pasta enhanced with sun dried tomatoes rolled basil coated romanesco cauliflower & fresh goat ricotta cheese emulsion -Ashbourne, Sandstone, Sauvignon Blanc, South Africa, 2008
• Sweet Pea Garganelli

  Braised local rabbit and morel mushroom ragout, english pea-rosemary emulsion
• Tiny White Bean Soup

  scallions, black truffle oil & pancetta “dust” - Thibault Liger-Belair, Chardonnay, Les Charmes, Bourgogne, 2016
• Duck Duck goose

  Slowly braised duck leg, duck sausage & shredded caraway cabbage with goose liver sauce and gratineed under a veil of mamey sapote, pecans & Fourme D’Ambert cheese -Erich Sattler, Zweitgelt, Burgenland, Austria, 2017
• Homemade Malanga Gnocchi

  mild horseradish, slowly braised beef ribs & wilted peppery greens with crispy beetroot - Bodegas Artevino, Orben, Tempranillo, Rioja DOC, 2016 Wine Spectator Top 100 # 13
• Japanese Cauliflower

  delicate cauliflower combines with organic edamame and honshimeji glazed with non GMO miso and Japanese mustard.....resting beneath sesame spiced kale chips -Tablas Creek, Cote de Tables, Viognier-Marsanne-Grenache Blanc-Roussanne, Paso Robles, 2017

Amusement … Appetizers

• Fluke sashimi

  sashimi grade raw fish served island style with young ginger, fresh wasabi & finished with a lemongrass ponzu -Wakatake "Onikoroshi” Junmai Dainginjo, Japan
• “Popcorn Shrimp”

  cilantro & garlic grilled shrimp lacquered with anejo tequila rest atop poblano guacamole and heirloom ancho chili spiced popcorn - Lieu Dit, Melon de Bourgogne, Santa Maria Valley, 2018
• Heirloom Golden Beets

  raw hearts of palm, local avocado, organic radish, homemade goat cheese, grapefruit & almond vinaigrette -Zafir Dulo, Furmint-Harslevelu, Tokaj, 2017
• Ahi Tuna Tartar

  “Moroccan Style” seasoned with harissa and layered between creamy lemon-chick pea puree and homemade cucumber yogurt...spoon it on top of freshly made flat bread -Domaine Mittnatch, Gyotaku, Gentil d’Alsace, 2018
• Organic Beef Tartar

  Hand cut beef tenderloin tartar seasoned with homemade truffle mustard, crispy celery, shaved parmesan cheese & garlicky toast Bodega de Edgar, No Guey Rose, Tempranillo Rose, Paso Robles, 2018
• Paella

  “Sushi esque” bite size pieces of crispy Andalucian style paella filled with smoked chicken, peas & peppers flavored with a saffron-garlic espuma & a chorizo-tomato sauce - Ashbourne, Sandstone, Sauvignon Blanc, South Africa, 2008
• Ceviche

  red snapper cured with citrus, grapefruit & avocado smoked chili dressing & tostones - Domaine Skouras, Salto, Moscofilero, Greece, 2019

Liquid...Desserts

Cocktails to finish the night.

• “Nocturno”

  local espresso unwinds with Monkey Shoulder Batch 27, a kiss of Amarás Mezcal & a whisper of St. Elizabeth Allspice liqueur

Dashes, Drops...Splashes & Twists

• “The Second Shot”

  The first shot of pisco will leave you disoriented, but it’s really the second shot of mezcal with dark cherry and its bitters that will give you mental immunity for the rest of the night
• “The Scottish Hooligan”

  It drinks like a 15 year old… whiskey that is. Monkey Shoulder goes on Vacation with banana liqueur, all spice and ginger, perfumed with local mandarin skin. Ohh for sake man you’re on holiday!
• "Jimi Hendrick’s"

  muddled mint and sliced jalapeños swim with fresh cucumber juice, cardamon and ginger beer Hendrick’s gin and a squeeze of lime
• “DGAF”

  Yep…we are at that stage where we just don’t give a Fok anymore….. Fok beer that is…. bourbon mixed with ginger-peppercorn infusion finished with Puerto Rican Fok red ale microbrew & a puff of rum barrel smoke Ohhh…I forgot to mention the maple smoked bacon
• “Global Warming”

  a fiery three chili spherical ice cube slowly melts into a hibiscus & basil infused Corralejo Reposado Margarita… The longer we wait the hotter it’s going to get…
• “Talented Mr. Ripley”

  Organic red pepper infused Aviation gin impersonates and Italian Classic with Cocchi Americano and San Remo style aromatics of Campari & Aperol........ Oh Tommy Boy.
• “Who Wears the Pence?”

  aka the white negroni….. Gunpowder Irish gin & elder flower tonic marry with aromatic bitters and lemon peel…..If VP Mike would loosen up & drink, this is what I would make him….LGBT Lemon, Gin, Bitters and Tonic
• "The Fauci Effect"

  Double filtered, triple distilled, CDC approved (Center for Drunk Civilians) Just like Dr. Tony we change the recipe whenever.... fresh passion fruit spritz masked with barrel aged rum that not seen daylight for more than one year