pickles, dijon, brioche
caesar dressing, avocado, pepita, cilantro
san joaquin gold, crispy shallot
green peanut, edisto garlic
gem lettuce puree, crudites
fromage blanc, nicoise olive
buttered cabbage, mornay
blueberrycompote
yukon gold puree, fall grenobloise, jus roti
sauce romesco, roast potato, oreganato
leek, mushroom conserva, purslane
white shrimp, squid, mussel, rouille
beauregard sweet potato farrotto, arugula, natural jus
sautEed greens, chanterelle, red wine
sherry vinegar, sea salt
benne
garlic, chili
cloudy and unfiltered, in-bottle secondary fermentation
remarkabley bright, powerful orange rind finish
from grapes grown just around the bend from Champagne, a gently effervescent wine with remarkable purity
made with English apple varieties, a bone dry cider perfect for food
harvested steps from the Aegean; screaming for seafood
the "less is more" winemaking philosophy, helps showcase this grape's subtle almond and fennel notes
2013 was unusually high in acidity, but whole cluster pressing and partial malolactic fermentation restored perfect balance...got it nerd?
the area is well protected from the elements, stimulating over-ripening of the grapes; almond, quince and honey, with an aggressive flinty, mineral finish
clean, and brimming with white flowers, lemon and lime peel
a cult winery, with a winemaker greatly adored by his peers; a clean expression from some of the most priemere sites in the Wagram
considered as one of the "grand cru" sites in the Nahe; slate, sandstone, limestone soils; over-ripe stone fruit
the sisters of the Cistercian order, work the orchards and vineyards on the Vitorchiano monastery, under the tutelage of famed winemaker Paolo Bea
as soft, rosy, and friendly as the winery's matriarch Elisabetta Fagioli
watermelon and citrus notes, summer lingers in this bottle
ever had carignan from a keg? for that matter any wine from a keg?... think old world, classic bistro red
old world experience meets new world fruit in this charmer from upstate New York
happy to offer you a glass of Beujolais' best cru, from one of its' most renegade producers
Arianna's wines are a symbol of beauty, a perfect example of why Sicily is red hot
two brothers work two estate vineyards to produce a singular piedmontese red bursting with dark fruit, tobacco, and spice
while their beautifully aged whites are the stuff of legends, this family-run bodega masterfully grows, vinifies, and ages memorable reds right alongside
a rhone wolf in a burgundy sheep's clothing; well developed and raring to go right now
Andy Erickson has created a darkly complex monster, but keeps it in check with the touch of a velvet glove
pound cake, hazelnut
pecan, creme fraiche
buttered rum, roasted banana ice cream
milk chocolate, cinnamon ice cream
[caffeine-free] floral aromas with subtle hints of fresh peeled apples and orange blossom
[caffeine-free] full-bodied, soothing mint mingled with subdued, sweet herbs
[caffeine-free] nectar body with perfumed, heady effect
smooth and honeyed with a woodsy, roasted herbaceous aroma
aromatic and a wonderful digestive
rich flavors exuding roasted buckwheat, chestnut, and apricot aromas
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Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
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