Sommelier-Selected Favorites
Celebrate any occasion with something special from our cellar.
Sparkling
Taittinger, Domaine Carneros
California
Veuve Clicquot, Yellow Label
Champagne, France
Nicolas Feuillatte Rosé
Champagne, France
Moët Chandon, Dom Perignon
Champagne, France 2006
White
Pinot Grigio, Bottega Vinaia
Trentino, Italy
Sancerre, Isabell Garrault, Les Grands Monts,
Loire Valley, France
Sauvignon Blanc, Craggy Range, Te Muna Road
Martinborough, New Zealand
Sauvignon Blanc, Cakebread Cellars
California
Bordeaux Blanc, Chateau Laville Haut Brion Blanc
Bordeaux, France 2002
Riesling, Spatlese, J.J. Prum, Graacher Himmelreich
Mosel, Germany 2004
Pouilly Fuissé, Louis Jadot
Burgundy, France
Meursault, Domaine des Comtes Lafon, Clos de la Barre 1er Cru
Burgundy, France 2009 375.
Chardonnay, Chateau Montelena
Napa, California
Chardonnay, Skyside, Newton Vineyards
Sonoma, California
Chardonnay, Kistler, Les Noisetiers
Sonoma Coast, California
Chardonnay, Peter Michael, Cuvée Indigene
Sonoma Coast, California
Rosé
Peyrassol, Cuvee des Commandeurs
Provence, France
Chateau D’esclans, Rock Angel
Provence, France
Red
Morgon, Domaine Jean Foillard, Cote de Py
Burgundy, France 2008
Pinot Noir, Meiomi
Sonoma, California
Pinot Noir, Merry Edwards
Sonoma Coast
Saumur-Champigny, Clos Rougeard , Les Poyeux
Loire, France 2005
Chianti Classico Riserva, Antinori, Peppoli
Tuscany, Italy
Super Tuscan, Marchesi Antinori, Tignanello,
Tuscnay, Italy 2016
Malbec, Decero, Remolinos Vineyard
Mendoza, Argentina
Cabernet Sauvignon Blend, Whitehall Lane, Tre Leoni
Napa Valley, California
Cabernet Sauvignon Blend
Rowen, Sonoma
Cabernet Sauvignon, Faust
Napa Valley, California
Cabernet Sauvignon, Double Diamond, Schrader Cellars
Oakville, Napa Valley
Cabernet Sauvignon, Caymus
Napa Valley, 2017
Cabernet Sauvignon, Shafer Vineyeards, Hillside select
Stag's Leap District, Napa Valley, California 2008
Haut-Medoc, Les Allees de Cantemerle
Bordeaux, France
Saint-Julian, Chateau Leoville Barton
Bordeaux, France 2004 250.
*All menu items are subject to change according to seasonality and availability. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.