Our Menu
Wines Menu
White, Red, and Sparkeling Wines
White Wines
Glass | Bottle
Balletto Chardonnay, Theresa's Vineyard-Sonoma
10.00 | 40.00
Meadow View Chardonnay, Moraga 2019
54.00
32 Winds Chardonnay, Sonoma 14/15
60.00
Meadowcroft Chardonnay, Carneros 2018
42.00
Honig Sauvignon Blanc, Napa 2017
42.00
Sancerre, Domaine Pascal Jolivet-France 2020
13.50 | 54.00
Kim Crawford Sauvignon Blanc, New Zealand 2019
9.50 | 38.00
Dom. Cavellier Sauvignon-Viognier blend. France 18
25.00
Pine Ridge dry Chenin Blanc-Viognier blend CA 2018
9.00 | 36.00
Red Wines
Glass | Bottle
Honig Cabernet Sauvignon, Rutherford 2015
75.00
Gundlach Bundschu Cabernet/Merlot blend. Sonoma 19
10.00 | 40.00
Doren Cabernet Sauvignon, Sonoma 2016
66.00
Pine Ridge Cabernet Sauvignon, Napa Valley 2018
75.00
The Prisoner CA. blend of Zin,/Cabernet /Syrah 19
80.00
Beringer Cabernet Sauvignon, Knight?s Valley 2018
14.00 | 56.00
Sobon Estate Zinfandel. “Fiddletown” Amador 2019
11.00 | 44.00
Meadow View Sangiovese/Cabernet, Moraga 2016
58.00
Ridge Zinfandel, Dry Creek Sonoma 2019
14.00 | 56.00
Lamborn Family Zinfandel, Howell Mtn. 2019
76.00
Judd's Hill Petit Syrah, Lodi 2016
13.00 | 52.00
Avennia Lydian Syrah, Columbia Valley. WA 2018
11.50 | 46.00
Red Car Rose of Pinot Noir, Sonoma Coast 2020
10.50 | 42.00
Greyscale Merlot, Napa Valley 2016
10.50 | 42.00
Aniello Malbec, Patagonia, Argentina 2017
9.00 | 36.00
Navarro LAncienne Pinot Noir, Anderson Valley 2017
50.00
DuMol Pinot Noir, Russian River 2017
124.00
Ladd Cellars Pinot Noir, Sonoma Coast 2009
46.00
Meiomi Pinot Noir, Sonoma/Central Coast vineyards
12.00 | 48.00
Frescobaldi Chianti Rufina, Tuscany 2016
10.50 | 42.00
Sparkling Wines
Glass | Bottle
Roederer Estate Brut, Mendocino
9.50 | 38.00
Roederer Brut Premier, France
70.00
Client's Review
Our customers aren't afraid to tell the world that we've done a great job!
While I was visiting from New York recently, my wife and I had dinner at your restaurant. We had the greatest time. The martinis were just perfect, we loved the atmosphere, the service was very good, and we loved the food. Not much left, is there?
My wife was crazy about the prime rib, and while I really enjoyed the fried chicken, for me the standout was the flaky, tender, delicious biscuit that came with it. It’s a simple thing, but oboy was it sublime. We don’t have those in New York. I’d love to know what makes it so delicate.
Mel Forbes
New York NY