Tabbouli Salad 8
Bulghur wheat, parsley, mint, onion, tomato, xvoo lemon juice
Watercress, Jicama & Grilled Peaches 8
w/ lime vinaigrette
Heirloom Tomato & Burrata 8
w/xvoo balsamic & crumbled pistachio
Roasted Spanish Piquillo Peppers 9 (3)
Stuffed w/ tuna belly confit, fresh herbs & capers
Queso Fundido 10
3 cheese mix, Spanish chorizo Bilbao & roasted poblano chiles served w/ toasted crostini
Bacon Wrapped Dates 9
Stuffed with Danish bleu cheese and toasted almond
Sauteed Shiitakes & Burrata 10
w/ arugula & crostni
Tempura Shrimp 10 (5 pcs)
W/ housemade dipping sauce
Triple Cream Cheese and Guava Paste 8
W/ fresh bread
Blistered Shishito Peppers 9
Drizzled with xvoo & soy with shards of parmesan
Kings & Queens Plate 16
Duck mousse and port pate, dry cured pork sausage, st andre triple cream cheese, Tomme de savoie, cornichons, medjool dates & fresh bread
Steak Skewers 15
Kalbi * marinated served w/ aji Amarillo* aioli & potato salad
Roasted Lamb Shoulder 14
Sumac rubbed over braised garbanzos
Roasted Duroc Pork Tenderloin 14
Achiote* marinated w/ fuji apple & habanero curtido
Vegetables en Escabeche* 12
W/ tabbouli & yogurt sauce
Cebiche Panamericano* 15
W/ sweet yam puree & corn coblet
Ahi tuna carpaccio 16
W/ duck mousse pate & toasted almonds
scallop & shrimp en Agua Chile 16
Aji Amarillo and jalapeno-cilantro w/ poached tiger shrimp
Salmon Tartare 14
W/ aji Amarillo*, dill, chives, capers & rye toast points
Masaman* Yellow Curry, Chicken & Potato 14
W/ cilantro oil
Prosciutto Fig 15
W/ bleu cheese & arugula
Roasted Vegetable 14
W/ burrata*, garbanzos & chimichurri *
*menus subject to change
* 2 credit cards for parties of 4 or more
Cremant d loire. M. Bonnamy, France 12
A blend of Cabernet Franc, Chardonnay and Chenin Blanc. All of the the fruit for M. Bonnamy is hand harvested, gently pressed and fermented at cool temperatures in order to retain the delicate esters and aromatics of the grapes. The grapes are predominantly grown on various forms of limestone which include most significantly Tufa (meteogene tavertine), the material widely used in the building of many châteaux throughout the Loire Valley.
Malbec Brut, Bueyes, Mendoza, Argentina 12
The name Bueyes comes from an old story told by the producers grandfather: "In the early 20th century, my father immigrated from Italy to Argentina. He was in a humble position and began working as a laborer on a farm in the town of La Consulta. At that time there were no agricultural machinery like tractors, so the land was worked by castrated bulls called oxen (Bueyes). These large, strong animals were gentle and docile, perfect for plowing.” Because of this, "Bueyes" is more than a name for me (producer) – it represents that past effort and sacrifice of past generations, which I remember and admire with pride. Nose notes of red fruits (raspberry, cherry) citrus and apricot. The result is an excellent sparkling with fine bubbles and great freshness.
Casa rossa, niellucciu-grenache, Corsica, france 10
Dry and sophisticated, grown on the island of beauty. Domain Casa Rossa depends on the co-op Aghione which is located south of Corsica. The vineyard is situated on clay-limestone soil, shaded in placeswith disparate silty clay areas, red sands, and pebbles. Local climactic conditions feature plenty of sunshine year round, moderated by its proximity to the sea and the islands principal mountain ranges. Estate Grown now stands alone in the niche world of Syrah. Fresh and savory Syrah character that comes across distinctly similar to the Northern Rhone, yet slightly more coating, richer texture representative of our dry, southern Latitude.
Chardonnay, Husch, Mendocino, CA 10
The fruit from the warmer La Ribera Vineyards provides vibrant flavors to the finished wine while our cooler Anderson Valley fruit provides a more delicate component with subtle nuances and structure. Comprised of aromatic expressions of green apple, citrus zest, pineapple, pear, and a touch of sweet, toasty oak. A rich and silky texture carries this wine on the palate, while balanced acidity gives length to the finish.
Rkatsiteli, Kindzmaurali, Kekheti, Rep. of Georgia 12
Varietal dry white wine made from one of the most famous and widely spread grape varieties of Georgia Rkatsiteli. It has a light golden color and a very harmonious fresh taste. Fresh flower, bitter melon and fruit tones are most noticeable in its bouquet. ANALYTICS & PRONUNCIATION PRODUCER: Kindzmarauli APPELLATION: Kakheti VINTAGE: 2014 GRAPE COMPOSITION: 100% Rkatsiteli CLIMATE: moderately humid with warm, long summers and mild winters SOILS: mostly alluvial with some loose black shale EXPOSURE: left bank of Alazani river MACERATION & AGING: Stainless Steel ALCOHOL: 14% RESIDUAL SUGAR: 2.75 g/l ACIDITY: 4.4 g/l
White Blend, Crnko, Jarenincan, Slovenia 11
All fruit is estate grown and comes from the family’s 6 hectares of mixed white varietals planted to the regions unique marl soils and sustainably farmed. High toned Laski Riesling and Ravenec, aromatic Muscats, and a silty minerality characteristic of the estate define this vintage. Thirst quenching and light on its feet with healthy acidity also make it difficult to set down. During the summers in the village of Jarenina, locals mix it with sparkling water and then proceed to consume well into the next day.
Dry Furmint, Wenzel, Burgenland, Austria 12
Pale gold. This Furmint shows all characteristics of the historical, indigenous grape-variety: Fresh aromas of apples, fully ripened quinces with a hint of lemon flavours. The palate is succulent, finishing refreshingly crisp with mineral-expression. The fruit was transferred straight into the press without crushing and destemming. Free run and lightly pressed juice was cold settled for 48 hours then racked and inoculated with a neutral yeast strain-selection from a biodynamic treated habitat. The fermentation was carried out in stainless steel tanks.
Torrontes, Tukma, Salta, Argentina 12
Long before the Spaniards arrived, the valleys and canyons of the Tukmanao, now Northwest Argentina, was the land of the indigenous Diaguitas people. The Diaguitas’ extremely sophisticated farming techniques were improved by the influence of the conquering Incas, and were later applied to the care of the vines brought by the Spaniards. Tukma’s high altitude vineyards are located 5,600 feet above sea level, where there are over 320 days annually of clear skies, and the soil is shallow and stony with little organic matter. Aging: 6 months in stainless steel tanks (no oak). Characteristics: Clean and light yellow in color, with bright tropical tones, typical of the region, with subtle notes of white peach and citrus. Fresh and pleasant with a long finish.
Gruner Veltliner, Steinschaden, Weinschlossel, Kamptal, Austria 12
Climate and soil conditions are the predominant factors that determine the character of this wine. The taste of Kamptal comes most clearly into its own in this Grüner Veltliner. Therefore, only accurately defined wines may use the state-controlled designation of origin Kamptal DAC (DAC = Districtus Austria Controllatus.) DAC wines appear fresh and dry and show personality; the pleasant lightness is yet combined with a compact structure. With their powerful character and depth, the great, opulent Reserve wines expressively mirror their origin in famous single vineyards. Not for nothing, many of the single vineyards in the Kamptal Valley rank among the most renowned proveniences of Austrian viticulture."
St. Laurent, Winzerkeller, Burgenland, Austria 12
An introduction to Pinot Noir's wild cousin, this grape made its way into Austria from France via Alsace & Germany in the mid 1860s. The wine shows light & elegant fruit that will remind you of that cousin, but when lightly oaked it is far more restrained than, say, the juicier "fruit bombs" that one can come across from the US. The growing region is where storks come to lay their giant nests up above every bldg in town making a clicking sound akin to a woodpecker making drinking wine in the hueriger (wine bars) a cacophony of delights.
3 blend, Le Devoy Martine, Lirac, Rhone, France 12
VARIETIES: 60% Carignan / 30% Mourvedre / 10% Syrah Château Le Devoy Martine’s red blend makes quite the impression with it’s raspberry, hibiscus & spice components. A hefty dose of Carignan helps this spunky red maintain a bit of its wild child characteristics often found in the variety too. CLASSIFICATION: Pays du Gard IGP VINEYARDS: South facing hillside terraces surrounding the estate, located in the appellation of Lirac VINEYARD SOILS: Limestone, red clay, sand, round stones. WINEMAKING: 100% Destemmed. Stainless steel fermentation via native yeasts. AGING: 100% stainless steel + neutral tank
4 blend, Domaine de La Prose, Languedoc, France 12
VARIETIES: 70% Grenache / 30% Cinsault, Mourvedre, Syrah 10 minutes away from downtown Montpellier and 6 miles from the Mediterranean Sea, Bertrand de Mortillet farms 17 hectares of vines in the Coteaux du Languedoc appellation of St. Georges d’Orques. The soils in this corner of the Languedoc consists primarily of clay, limestone and scree, over which a patchwork of different varieties from Vermentino to Syrah are cultivated. The Cadières rouge is a primer on the wines of Domaine de la Prose. Nuances of fresh blackberries, plums, lavender and cracked pepper, along w/ fine tannins & a snap of freshness on the finish. CLASSIFICATION: Coteaux du Languedoc - Saint-Georges d'Orques AOC VINEYARDS: Vineyards surrounding the domaine. Oldest vines planted in 1980. VINEYARD SOILS: Clay, limestone & small pebbles. FARMING: Biodynamic Fermentation in cement vats via native yeasts. AGING: 10 months in cement vats.
2 Blend, Domaine Miolanne, Volcan Rouge, Loire, France 12
VARIETIES: Pinot Noir & Gamay Located in the Cotes d’Auvergne in the southern Loire Valley, Domaine Miolanne allows the volcanic terroir to speak through their Gamay and Pinot Noir vines The vine has been cultivated here for least 1500 years, with the appellation finally achieving AOP status in 2011 all farming is done without the use of herbicides or pesticides. Harvesting is by hand with minimal intervention in the cellar.. A lighter and mineral laden blend of Gamay and Pinot Noir, accented by spicy red fruit nuances. CLASSIFICATION: Côtes d’Auvergne AOC VINEYARDS: From 3 Ha of Pinot Noir and 1.5 Ha of Gamay - 20+ year old vines VINEYARD SOILS: Volcanic clay-limestone FARMING: Organically farmed vineyards WINEMAKING: Hand harvested, stainless steel fermentation via indigenous yeast AGING: Stainless steel, bottled 4-6 months after harvest
Tempranillo, Vina Zorzal, Navarra, Spain, 10
Viña Zorzal aspires to recapture the wines of their ancestors, and although Rioja dominates the conversation when it comes to Tempranillo, the variety belongs to the history of Navarra as well. Fresh fruit, medium body, balanced tannin and acid, this is simple in the very best way. Very fun to drink and very easy to finish the bottle. VARIETIES: 100% Tempranillo CLASSIFICATION: Navarra DO VINE AGE: 35 years VINEYARD + SOILS: Clay / Gravel vineyards near the village of Fitero FARMING: Organic WINEMAKING: 100% Destemmed. Stainless steel fermentation. AGING: Stainless steel Tank
3 Blend, Pago Ayles A, Aragon, Spain 12
Varieties: 35% Merlot, 35% Tempranillo, 15% Garnacha , 15% Cabernet Sauvignon. Pago [from the Latin Pagus] :Designation of Origin that certifies quality, rising the holder to the summit of viniculture excellence It was the 1st Pago wine in Aragón, Spain. Night harvested. Cold prefermentative maceration. Malolactic fermentation takes place in french oak casks. Aged 3-months in french oak from Allier. Tasting notes: Attractive deep cherry red in color, displaying pronounced intensity on the nose, well defined w/ an extraordinary complex & wide range of aromas (fresh red fruits, ink, spices and final floral character). In the mouth the wine is clearly defined by its elegance & fruit intensity. Harmonious and well balanced, medium to full bodied leading to a rich mouth-filling finish with moderate tannins
Carmenere, Lafken, Los Morros, Central Valley, Chile 10
Full and intense notes of forest fruits, eucalyptus and leather lead to a long persistent finish FERMENTATION Cold pre-fermentation maceration for 7 days. Fermentation in temperature controlled stainless steel tanks AGING 10% barrel aging 12 months ALCOHOL 13% ABOUT THE WINERY The name LOS MORROS, or “the hills”, comes from the rolling hills of vineyards that run alongside winemaker Miguel Besoain’s family home in Maipo Valley. These vineyards continue south, through the Central Valley of Chile – from this special mountainous terroir, Miguel produces hand-crafted wines using only the highest quality grapes. Miguel’s winemaking style stems from his vast experience working throughout European wine regions producing expressive, young and playful wines with excellent varietal tipicity
5 Blend, Coquelicot, Mon Amour, Santa Ynez, CA 2009 12
48% Cabernet Sauvignon, 21% Merlot, 19% Cabernet Franc, 6% Petit Verdot and 6% Malbec A Bordeaux blend from the soils of the golden terroir of Santa Ynez. Garnet red blackberries. Part purple, part black, all flavor. Ripe plum and pomegranate blended with ripe cherry, cola and slight vanilla. Tannins are in the shadows but not invasive. Long, soft finish leaves less in the glass.
Syrah, Stolpman, Ballard Canyon, Santa Ynez, CA 14
They continue to take pride in the relevance of this wine throughout the world. Throughout Northern Europe, the US, and even to Asia; sommeliers and customers seize on Estate Grown Syrah for its upfront joyful drinkability coupled with the underlying bonus of a more serious layer of iron, meat, and menthol that unfurl and reward those that cellar the wine just a couple years. A strong showing even following the past three great vintages, this wine proudly carries the Estate Grown Syrah torch forward. Estate Grown now stands alone in the niche world of Syrah. Fresh and savory Syrah character that comes across distinctly similar to the Northern Rhone, yet slightly more coating, richer texture representative of our dry, southern Latitude.
*menus subject to change
* 2 credit cards for parties of 4 or more
20 for 750ml/ 25 for ltr/ 1 bottle maximum
Tuesday - Saturday 4:30-6pm Sunday: 3:30-5pm