Stop in to see our seasonal cocktail offerings as well!
LAVENDER GIN FIZZ
Lemon juice, house lavender-infused gin, simple syrup & seltzer
CORPSE REVIVER NO. 2
Lillet Blanc, gin, fresh lemon juice, orange liqueur & absinthe; stirred & served up
Blueberry preserves, house lavender infused gin, lemon juice, fresh sage & seltzer
Honey syrup, strawberry puree, lemon juice, rosemary, orange zest, gin & seltzer
KEY LIME FLIP
Vodka, house vanilla liqueur, lime juice, simple syrup and a whole egg shaken frothy
Ruby coffee liqueur, cream, vodka & seltzer
Honey, spruce-tip infused vodka, lemon juice & seltzer
Aged dark rum, fresh mint, lime juice, brown sugar, house-made bitters & seltzer
Rum, Maraschino liqueur, fresh grapefruit juice, lime juice & simple syrup
Smoky mezcal joven, fresh squeezed grapefruit juice, lime juice, simple syrup & seltzer
House-made ginger liqueur, bourbon, honey syrup & lemon juice & Scotch
PRE-PROHIBITION WHISKEY SOUR
Egg whites, whiskey, lemon juice & simple syrup
Brandy, house-made orange liqueur, fresh lemon juice & muddled black cherry served up
Bourbon, muddled orange & cherry, simple syrup & house-made bitters (wash by request)
Egg whites, Quebranta Pisco, sugar, lime juice & house-made bitters, shaken frothy
Rye whiskey, sweet & dry vermouth & house-made bittesr smoked w/ pipe tobacco under glass
Green Chartreuse, lime juice, egg whites, gin & simple syrup; shaken frothy
Campari, bourbon & sweet vermouth embellished w/ a butter tincture
HERB N' CACAO
Fernet Branca, rye whiskey, simple syrup & creme de cacao
DEATH IN THE AFTERNOON
Absinthe & sparkling wine w/ a twist of lemon
Hendrick's gin & dry vermouth; stirred & served up w/ olives
Bulleit rye whiskey, Pernod absinthe, sugar & house-made bitters; served up w/ lemon twist
Hendrick's gin, Campari & sweet vermouth; served up
Great Northern gin, fresh mint, lime, simple syrup & seltzer
Johnnie Walker Black
Macallan 12yr Double Cask
Highland Park Dark Origins
Macallan Rare Cask
Knob Creek 9yr
Ron Abuelo Anejo
Ron de Barrilito 2-Star
Flor de Cana 18yr
Ron Del Barrilito 3-Star
Whites by the Glass
Domaine de la Fruitere
Schlink Haus Auslese
Le Saint Andre
Reds by the Glass
Torres Sangre de Toro
Bodega Catena Zapata
WINE RESERVE LIST
Zardetto Organic Brut Prosecco (Veneto, ITA)
100% Glera grapes: Fermented in stainless steel and aged in bottle before release. 11.5% alc.
Juve y Camps Brut Rose (Penedes, SPN)
100% Pinot Noir grapes: Fermented in stainless steel tanks and aged in bottle. 12% alc.
Ceretto Moscato d’Asti (Piemonte, ITA)
100% Moscato grapes: Fermented in stainless steel tanks : Bears DOCG labeling (Denominazione di Origine Controllata e Garantita), the most stringent designation in Italian wine, DOCG wines must follow precise rules including allowable grape yields, varietals grown, etc., differing in each wine region. 5.5% alc.
Mumm Cuvee (Napa)
48% Chardonnay, 43% Pinot Noir, 6% Pinot Gris, 3% Pinot Meunie. Yeast aged an average of 18 months, adding flavors of biscuit, bread dough, white blossoms and mocha to the wine. Disgorged as a Sec style (3.00% RS), Cuvée M’s final blend is enriched with a proprietary blend of late-harvest Muscat and Pinot Noir, then allowed to rest another three months to fully marry the dosage liquor with the base wine. 12.5% alc.
Ayala Brut Majeur (Champagne, FRA)
40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier—this winery is located on 35 acres in the heart of the Grand Crus of Montagne de Reims in the Champagne region of France. The wine is fermented in stainless steel and aged for 2.5 years on the lees. 12% alc.
Billecart-Salmon Brut Reserve (Champagne, FRA)
A blend of Pinot Noir, Chardonnay, and Pinot Meunier from Three different vintages, using only the best sites in Champagne. A Champagne House family owned and independent for 200 years, now on the family’s 6th generation. 12% alc.
PINOT GRIGIO & FRIENDS
Anne Amie Pinot Gris (Willamette Valley, OR)
100% Pinot Gris : Cold fermented at 45 degrees Fahrenheit : 15% was fermented in neutral barrels to enhance mouthfeel : Aged on the lees for 4 months before bottling. All Estate vineyards are certified Salmon safe or LIVE certified.
Priest Ranch Grenache Blanc (Napa Valley, CA)
100% Grenache Blanc : fermented in stainless steel with native yeasts. The lees were stirred in 2 times per month for 5 months before bottling. The grapes for this wine were hand harvested over the period of 3 days. 14.8% alc.
Tramin Pinot Bianco (Alto Adige, ITA)
100% Pinot Bianco : Fermented in stainless steel tanks and aged 6 months on the lees to enhance body and structure before bottling. 13.6% alc.
Tramin Unterebrier Pinot Grigio (Alto Adige, ITA)
100% Pinot Grigio : Fermented and aged in French and Austrian oak casks. Malo-lactic fermentation used. 14% alc.
SAUVIGNON BLANC & KINDRED SPIRITS
Jules Taylor Sauvignon Blanc (Marlborough, NZ)
100% Sauvignon Blanc : Jules Taylor, formerly head wine maker for Kim Crawford, started focusing on her own brand in 2008 when her wine was first exported to the US. All Jules Taylor wines are sustainably grown and produced. 13.3% alc.
Chateau Langlois Sancerre (Loire Valley, FRA)
100% Sauvignon Blanc : The winery was founded in 1885 by Edward Langlois and Jean Chateau (hence the name.) Langlois Chateau has a rich history as one of the leading producers in the Loire Valley. The wine is fermented in stainless steel to preserve the notable chalk and flint characteristics of Sancerre 12.5% alc.
Baumard Savennieres (Loire Valley, FRA)
100% Chenin Blanc : Savennieres is a tiny region located on the northern banks of the Loire River. Whole bunch pressed and fermented slowly in stainless steel tanks at low temperatures. The wine then spends 9 months on the lees before bottling.
Galerie Sauv Blanc (Napa Valley)
Marriage between the terroir-driven tradition and batonnage of the Old World (stirring of the lees, i.e. sediment), along with the neutral oak addition of the New World (oak does not typically touch Loire Valley Sauvignon Blanc).
CHARDONNAY & LUSH WHITES
Yalumba Viognier (Eden Valley, AUS)
60% of the gently pressed juice went into barrels, the rest into stainless steel tanks to ferment. The wine was fermented with 100% indigenous yeasts and left on the lees for 10 months. Yalumba is Australia’s oldest family owned winery, now on its 5th generation.
Martin Ray (Russian River, CA)
100% Chardonnay : Fermented in 30% new French oak barrels. Some of the juice is fermented with indigenous yeasts, while the rest is fermented with carefully chosen yeast varieties. All lots undergo malolactic fermentation. 13.8% alc.
Jean-Paul & Benoit Droin Chablis (Burgundy, FRA)
Fermented in stainless steel tanks with natural yeasts. Chablis is the northernmost wine district of Burgundy, France. Besides the grapes being grown in the region, a wine with this labeling must be 100% Chardonnay and follow other rules from how the grapes are grown to how the wine is handled in the winery. 12.5% alc.
Gehrike (Carneros, CA)
100% Chardonnay : Fermented and aged for 9 months in French oak barrels. A small production wine, there were only 635- 6pack cases made of this vintage and each bottle is numbered.
Stag’s Leap “Karia” Chardonnay (Napa)
Handpicked and gently whole cluster pressed. 25% of the wine was fermented in stainless steel and remained in tank until the final blend was assembled. 25% of the wine fermented and aged in new French oak barrels and the remaining 50% in seasoned French oak.
Morey Coffinet Bourgogne Blanc (Burgundy, FRA)
100% Chardonnay : From 2 families with extensive history in the Burgundy region, husband and wife wine makers started this winery in the late 1970’s. Their vineyards include 1er Crus from the southwest facing hillsides, this Chardonnay boasts fragrant aromas and powerful minerality.
Sea Smoke Chardonnay (Napa)
100% Chardonnay : All estate grown fruit : Fermented in stainless steel and French oak barrels then aged 16 months. A highly allocated wine, Sea Smoke was featured during the dinner scene in the movie “Sideways;” 15% alc.
Cru Monplaisir Bordeaux Superieur (Bordeaux, FRA)
A classic Bordeaux blend of 75% Merlot, 20% Cabernet Sauvignon, and 5% Cabernet Franc. 90% of the wine is fermented and aged in stainless steel tanks, while only 10% is aged in oak casks.
Guigal Gigondas (Rhone Valley, FRA)
60% Grenache, 20% Syrah, 20% Mourvedre: Aged 2 years in oak foudres- 50% is new oak. Very small production with only 150 bottles produced annually.
Chateau Respide-Medeville Graves Rouge (Bordeaux, FRA)
60% Cabernet Sauvignon, 40% Merlot : Sandy and gravel soil make up the vineyards on the heart of the Graves region of Bordeaux, France.
Domaine Sabon “Les Olivets” Chateauneuf-du-Pape (Rhone Valley, FRA)
A blend of Grenache, Syrah, and Cinsault grape varietals. The grapes for this wine are all hand harvested and destemmed. After fermentation, the wine is aged 15 months in oak foudres.
IBERIAN HERITAGE WINES
Telmo Rodriguez “Gago” (Toro, SPN)
100% Tinto de Toro (the local clone of Tempranillo). Fermented in cement casks and stainless steel, aged 4-6 months in cement tanks.
Vina Bujanda Reserva (Rioja, SPN)
100% Tempranillo grapes. Fermented in stainless steel then aged in French and American oak barriques for 20 months. The wine is then aged an additional 20 months in bottle before it is released. 13% alc.
Spanish Tempranillo Blend, Termes Numanthia (Toro, SPN)
One of the most highly awarded Spanish wineries. A blend of indigenous Tinto de Toro grapes.
Passadouro Tinto (Douro, POR)
40% Touriga Nacional, 30% Tinta Roriz, 30% Touriga Franca. Fermented in stainless steel tanks then aged in French barriques for 18 months. 14% alc.
Cellar Cal Pla Mas d’en Comte (Priorat, SPN)
A blend of Garnatxa Negra, Carinyena, and Cabernet Sauvignon : The grape vines vary in age from 15- 100 years old, grown on steep inclines. Fermented in concrete then aged for 14 months in 30% new oak barrels and the remaining 70% in oak foudres.
Hacienda Monasterio Crianza (Ribera del Duero, SPN)
A blend of Tempranillo, Cabernet Sauvignon, Merlot, and Malbec. Grown with certified organic farming and hand harvested. The grapes are fermented as whole berries with natural yeasts. The wine is aged 18 months in French oak casks, 30% of which is new.
ITALIAN REGIONAL GEMS
Villa Remotti, Barbera d’ Asti (Piemonte)
100% Barbara grapes. Fermented and aged in stainless steel tanks for 12 months. Aged in bottle an additional 2 months. 14% alc.
Botromagno Primitivo (Puglia)
100% Primativo : Primativo grapes are Italian Zinfandel with a lineage back to the ancient Phoenicians in Puglia. The wine is fermented and aged in stainless steel for 12 months then aged in bottle for 6 months. 14% alc.
Tasca d’Almerita “Lamuri” Nero d’Avola (Sicily)
Lamuri or “love” in Sicilian dialect is made with 100% Nero d’ Avola grapes. Fermented in stainless steel tanks and aged in new, 2 and 3 year old French barriques for 12 months. 13.5% alc.
Castellare Chianti Classico (Tuscany)
95% Sangioveto (the local Sangiovese grape), 5% Canaiolo. Fermented in stainless steel tanks, aged one year in French oak barriques then 7 months in bottle before release.
Zenato Ripassa (Veneto)
85% Corvina, 10% Rondinella, 5% Oseleta : As soon as the grapes for the Amarone are fermented, select wine is “re-passed” over Amarone lees, starting a second fermentation. This adds color and complex aromas. The wine is then aged in tank for 6 month, then French oak barrels for 18 months and finally 6 months in bottle. 14.1% alc.
Castello di Bossi Chianti Classico “Birardo” Riserva (Tuscany)
100% Sangiovese. Fermented in stainless steel tanks, aged in new French oak barriques for 18- 24 months and 6 months in bottle before release.
Ceretto Barolo (Piemonte)
100% Nebbiolo grapes. Fermented in stainless steel tanks. The grape skin cap is punched down daily by hand. The wine is aged in large and small French and Austrian barrels for 30 months then 6 months in bottle. 15% alc.
Altesino Brunello (Tuscany)
100% Sangiovese Grosso grapes, hand harvested. Fermented in stainless steel, aged in Slavonian oak berrels for 36-42 months before bottling, then aged 6 additional months in bottle. 14.6% alc.
Tommasi, Amarone (Veneto)
50% Corvina, 15% Corvinone, 30% Rondinella, 5% Oseleta. Only the very best grapes can be made into Amarone. After harvest, the grapes are placed on small racks in grape drying rooms, known as a fruttaio, where they are dried until the next February. The grapes loose about 50% of their weight, making an extremely concentrated wine. The juice is fermented and then aged in Slavonian oak casks for 30 months, then an additional 12 months in bottle. 15% alc.
SOUTH AMERICAN REDS
Terranoble Gran Reserva Carmenere (Chile)
100% Carmenere. Fermented in stainless steel tanks, then aged 12 months in French oak barrels- ranging in age from new to 2 years old, as well as stainless steel tanks. Aged in bottle an additional 12 months before release. 13.4% alc.
Felino Malbec (Argentina)
100% Malbec. Fermented in closed top stainless steel tanks; 2nd fermentation with native malolactic fermentation for a total of 3 months. Well known wine maker, Paul Hobbs, together with 2 partners, own and produce this wine.
El Enemigo Cabernet Franc (Argentina)
92% Cabernet Franc, 8% Malbec. Fermented and aged in French oak barrels for 16 months. El Enemigo translates to “the enemy”- 13.9% alc.
Renacer “Enamore” Amarone Style Red Blend (Argentina)
A blend of 45% Malbec, 40% Cabernet Sauvignon, 10% Bonarda, and 5% Cabernet Franc, uniquely dried and vinified in the Amarone style. Fermented in stainless steel after drying and aged 12 months in all new French oak barrels. 14.7% alc.
Catena Alta Malbec (Argentina)
100% Malbec. Small format fermentation for individually chosen rows in French oak barrels or stainless steel tanks. Aged in 70% new French oak barriques for 18 months then aged in bottle for an additional 24 months before release. 14% alc.
Albert Bichot Vielles Vignes (Burgundy, FRA)
100% Pinot Noir. Vielles Vignes or “old vines” is made from grapes grown on vines 25-30 years old. Fermented for 8-12 months in oak barrels and stainless steel vats. 12.5% alc.
Pali “Huntington” (Santa Barbara, CA)
Pali specializes in Pinot Noir, producing several different Pinot Noir wines each bearing a name of a neighborhood where the two owners grew up to the west of Los Angeles. Huntington is the name of one of those neighborhoods. The wine was fermented and aged in 30% new French oak. 14% alc.
Au Bon Climat (Santa Barbara, CA)
Au Bon Climat has been growing and making wine with Santa Barbara Pinot Noir since 1982. The wine is fermented in large, open top tanks and aged 10 months in neutral French oak barrels. 13.5% alc.
Christophe Buisson (Burgundy, FRA)
100% Pinot Noir from vines 35 years old. The grapes were harvested and sorted by hand. Aged in 50% oak and 50% cement for 18 months.
Elk Cove (Willamette Valley, OR)
Made from Pinot Noir from all five of the winery’s vineyard sites, Estate, Mount Richmond, Five Mountain, Clay Court, and Windhill. Each vineyard block is fermented separately in small stainless steel tanks and aged 10 months in 20% new oak before being blended.
Paul Hobbs “Crossbarn” (Sonoma Coast, CA)
100% hand harvested Pinot Noir grapes. Fermented in open top tanks with native yeasts and malolactic fermentations. Aged on the lees for 10 months in oak barrels.
Brewer Clifton (Santa Rita Hills)
100% Estate grown Pinot Noir, all sustainably farmed. The grapes are whole cluster fermented and aged in neutral Siruque barrels for 12-18 months.
Paul Hobbs (Russian River Valley, CA)
100% Hand Harvested Pinot Noir, all harvested at night and hand sorted immediately. Fermented in small, open top stainless steel tanks with indigenous yeasts. Aged in French oak for 11 months. 14.2% alc.
La Pineta Pinot Nero (Tuscana, ITA)
100% Pinot Nero (Italy’s Pinot Noir) grown at an elevation of 1715 feet. Fermented and aged in new and one year old French oak barriques. 13.5% alc.
Beaux Freres Estate (Willamette Valley, OR)
100% Pinot Noir. The winery’s philosophy is one of minimal intervention with fermentation using indigenous yeasts. Aged in French oak for 10-12 months. The first time the wine is racked off the lees is when it is bottled without being fined or filtered.
Finca Decero Cabernet (Mendoza, ARG)
25-30 days total maceration: 3-7 days cold soak; 10 days fermentation in small wide stainless steel tanks at 82°F - 86°F. 15-18 days extended maceration. Gently basket pressed before going into French oak barrels (30% new) for MLF and 14 months maturation.
Vina Perez Cruz Reserva Cabernet (Maipo Valley, CHL)
The Liguai estate is located in the Maipo Valley’s “Maipo-Andes” subregion, nestled against the mountain foothills between 1,450 and 1,700 feet elevation. 96% C.Sauvignon , 4% Cabernet Franc.
Waterbrook Reserve Merlot (Columbia Valley, WA)
100% Columbia Valley Merlot. 25% Oak Treatment for 22 months on 94% American and 6% French Oak.
Martin Ray Cabernet (Napa Valley, CA)
This Napa Valley blend is entirely Cabernet Sauvignon, and 85% of the fruit was sourced from Napa’s Stags Leap District with the rest from Rutherford and Diamond Mountain. After a cold soak, and a slow fermentation, the wine spent 14 months in 50% new French and American oak barrels before bottling.
Maculan “Palazotto” Cabernet (Veneto, ITA)
100% Cabernet Sauvignon grown in the best exposed hills in the DOC Breganze. Manual harvesting, fermentation in stainless steel tanks with eight days of maceration. Aged for one year in French oak barriques, half new half second usage. 13% alc.
Mollydooker “The Scooter” Merlot (McLaren Vale, AUS)
The grapes for the Scooter come from sustainably grown blocks in McLaren Vale. Barrel fermented and matured in 95% American oak and 5% French Oak using 20% new, 62% one year old and 18% two year old barrels. 15% alc.
Mauritson Cabernet (Sonoma, CA)
76% Cabernet Sauvignon, 14% Merlot, 8% Cabernet Franc, 2% Malbec. 22 months in French oak barrels. 14.5% alc.
Domaine Eden Cabernet (Santa Cruz Mountains, CA)
The lots are fermented separately using natural fermentations and French oak. Aging this wine to maturity for two years, no fining or filtration is conducted prior to bottling, just like the Estate regimen.
Farm Collective Cabernet (Napa Valley, CA)
80% Cabernet Sauvignon 12% Merlot 6% Zinfandel 2% Petite Sirah. 18 months oak treatment 60% American 40% French (30% new). 14.5% alc.
Marques de Grinon Cabernet (Valdepuesa, SPN)
100% Cabernet Sauvignon. Prolonged maceration from four to five weeks. Aged in French oak for 15 months. 14.5% alc.
Paul Hobbs “Crossbarn” Cabernet (Napa Valley, CA)
Night-harvested grapes from Sonoma Valley, Sonoma Mountain and Moon Mountain. 82% Cabernet Sauvignon, 12% Merlot, 5% Cabernet Franc, 1% Petit Verdot. 26-day total maceration, 5 day cold soak primary fermentation using native and selected yeasts. Native malolactic fermentation. Aged 20 months in French and American oak barrels, 11% new oak.
Paul Hobbs Estate Cabernet (Napa Valley, CA)
Hand harvested, picked at night. Hand-sorted while still cold from the field. Fermented in small, closed top, stainless steel tanks with indigenous yeasts. 5-day cold soak, 29 days total maceration. Gentle pump-overs and delestage. Aged 20 months in French Oak barrels; 63% new. Spontaneous malolactic fermentation in barrels. Varietal Composition: 93% cabernet sauvignon, 5% cabernet franc, 1% petit verdot, 1% merlot. Unfined and unfiltered. 14.7% alc.
ZINFANDEL/SYRAH AND OTHER BOLD REDS
Mitolo “Jester” Shiraz (McLaren Vale, AUS)
The Shiraz vines used are an average of 25 years old. The grapes are fermented as whole berries for 5-6 days, then pressed and finished fermenting in barrel. The wine is aged in 2-4 year old French oak for 14 months. 14.5% alc.
Clayhouse Petite Sirah (Paso Robles, CA)
100% Petite Sirah. After harvest, the grapes were destemmed and sorted by hand. After tank fermentation, the wine was aged 15 months in a combination of French and Hungarian oak barrels. 14.8% alc.
Melville “Verna’s Estate” Syrah (Santa Rita Hills, CA)
100% Syrah using 7 different clones. 30% fermented as whole cluster, 70% destemmed. After fermentation and pressing, the wine is aged in neutral French oak for 6-8 months. 14% alc.
Chateau Montelena Zinfandel (Napa, CA)
57% Primitivo (a clone of Zinfandel from Italy) 43% Zinfandel. The grapes have a primary fermentation in stainless steel and malolactic in oak barrels. It was then aged in American and French oak for 15 months. 14.4% alc.
Heartland “Spice Trader” (Barossa, AUS)
Shiraz 52% and Cabernet Sauvignon 48%. French and American oak hogsheads in combination, aged for 12 months in 2-3 year old barrels. 14.5% alc.
Zenato, “Alanera” (Veneto, ITA)
55% Corvina, 25% Rondinella, 10% Corvinone and 10% other grapes that are aged in part in oak, and in part in stainless steel.
Capcanes “Mas del Gravet” (Montsant, SPN)
60% Carignon, 25% Grenache, 15% Cabernet Sauvignon. 12 month aged in new and two years old French oak barrels. Age of vines: 40-75 years old Garnacha and Carignan. 15-25 years old Cabernet Sauvignon.
Blind Horse Tuscan (Kohler, WI)
A blend of Sangiovese, Cabernet, Merlot & Petite Sirah aged in American and French oak barrels for 13 months.
Stag’s Leap ‘Hands of Time’ (Napa Valley, CA)
54% Cabernet Sauvignon 46% Merlot. 17 months in neutral French oak (4% new oak). 14.5% alc.
Bookwalter “Conflict” (Columbia Valley, WA)
60% Merlot, 35% Cabernet Sauvignon, 5% Cabernet Franc. New French oak puncheons and once-filled barrels. Aged for 15 months until blending for bottling.
Cenyth Red Blend (Sonoma, CA)
Composed of 54% Merlot, 34% Cabernet Franc and 12% Cabernet Sauvignon. The alcohol is 13.4% and the fruit was sourced from the same vineyards. French oak, 14 months, 30% new.