wine

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‑‑red‑‑

by Bodegas Hermanos Peciña - La Rioja, Spain
Grapes: Tempranillo, Graciano, Garnacha
Chewy in texture; dark cherry and baked plum, with dusty earth and vanilla bean on the finish.
Bottle: 36
by Ruelas - Lisboa, Portugal
Grapes: Tinta Roriz, Touriga Nacional, Syrah
Full and soft; blueberry, licorice and pepper.
Bottle: 23
Fortune 1621 by Darms Lane - Napa Valley, California
Fresh nose of toasty oak, red currant, vanilla and touches of mocha. The palate is full bodied with pure notes of cherry, red berry intermingled with blackberry and hints of tobacco.
Bottle: 47
by Decoy, a Duckhorn brand - Sonoma County, California
A fun-loving, fruity and lush version; full-bodied with a chewable texture. Notes of plum compote, chocolate and sandalwood.
Bottle: 38
Columbia Valley, Washington State
Grapes: Cabernet Sauvignon, Syrah
Black and blue berry fruits with charred bell-pepper and black pepper accents.
Bottle: 27
by Caruso and Minini
Grapes: Perricone
This rare varietal is native to Sicily and is laden with red fruit, mediterranean herbs and balsamic.
Bottle: 31
Fresh, vibrant, unaged wine (Nouveau) from France's Beaujolais region in southern Burgundy is a fruity, fun fall tradition. Enjoy.
Bottle: 31
by La Posta - Mendoza, Argentina
Soft and supple Malbec, loaded with dark plum and cherry fruit, laced with fresh floral and pepper aromas on the finish.
Bottle: 32
by Baron Philippe de Rothschild

New World Pinot Noir with old world French flair. Bright cherry and tomato on the nose. Subtle peppercorn and earth driven tones on the palate.
Bottle: 34

‑‑white & rosé‑‑

Igrexario de Saiar by Benito Santos - Galicia, Spain
Grape: Albariño
Crisp with green apples and white flowers. Clean finish reminiscent of crushed sea shells.
Bottle: 28
by Quinta da Lixa - Minho, Portugal
Grapes: Trajadura, Loureiro, Alvarinho
Light-bodied with a touch of spritziness; orange zest and peach blossom aromas.
Bottle: 23
Los Arcos by Emilio Lustau - Andalusia, Spain
Grape: Palomino Fino
Soft and approachable Sherry with smoky raisins and toasted nut flavors that carry into a long finish. 375 ml bottle, 3 oz glass
Bottle: 18
by Pedroncelli.

Pineapple, mango and peach aromas lead to juicy fruit flavors of ripe peach, sweet spices and pineapple. The blend of the two Chardonnay lots adds both fruit forward qualities and a creamy texture.
Bottle: 28
Marlborough, New Zealand
Refreshing and highly aromatic; dominant notes of grapefruit peel and ripe bell pepper. Subtler tropical tones of passionfruit and lychee.
Bottle: 31
Susana Balbo - Mendoza, Argentina
Grapes: Torrontés
Fascinating, heady nose of elderberry and white flowers. Round on the palate with tropical fruit flavors.
Bottle: 25
by Henri Bourgeois - Chavignol, France
Grape: Sauvignon Blanc
Fresh citrus and white floral notes on the nose. The palate is fresh and clean with an underlying smokey mineral tone.
Bottle: 44
by Hugel - Alsace, France
Grape: Gewurztraminer
Distinctively aromatic with crystalized lychee and warm spices. The palate is round and off-dry but maintains freshness and focus.
Bottle: 43
by Eugen Müller - Pfalz, Germany
Floral and fruity aromas with just the right kind of sweetness that magnifies the tropical fruit notes. Finishes clean and long.
Bottle: 33
by Abbazia di Novacella - Trentino-Alto Adige, Italy
Medium-bodied with ripe fruit, in delightful contrast to the many light, neutral styles of Italian Pinot Grigio. White peach, mango, mineral.
Bottle: 38
by Mas de Daumas Gassac - Pays d'Herault, France
Grapes: Grenache, Syrah, Carignan
Fresh berry and melon notes with river stone minerality.
Bottle: 25

‑‑bubbly & dessert‑‑

by Fermí Bohigas - Catalonia, Spain
Grapes: Xarel-lo, Macabeo, Parellada
Bright flavors of citrus peel and pear. Savory biscuity tones from extended aging and minerality.
Bottle: 29
by Lini 910 - Emilia-Romagna
Grapes: Lambrusco Salamino, Lambrusco Ancellota
Quintessential pairing with italian hard cheeses and cured meats; tart blackberry and pine.
Bottle: 31
by Château Guiraud - Bordeaux, France
Grapes: Sémillon, Sauvignon Blanc
Lusciously sweet yet fresh, with aromas of candied pineapple, orange jam, and saffron.
Bottle: 32
by Bodegas Valdespino - Jerez, Spain
Produced by drying white grapes under the Spanish sun to concentrate flavors; raisins and molasses.
by Dow's - Douro, Portugal
Sweetness paired with structure; rich dark fruits and mocha with peppery tannins.
by Vietti - Piedmont, Italy
Lightly sweet and fizzy, with a crisp, refreshing finish. A dessert wine, yes, but light enough to drink before a meal, or even during.
Bottle: 28
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‑‑flights‑‑

Red wines from three esteemed wine regions on the West Coast of the United States.

Oregon, Evesham Wood Pinot Noir
bin: 705

California, Decoy Merlot
bin: 116

California, Paso Robles Blend The Arborist
bin: 106
Three classic varietals famous for their exotic aromas.

Albarino
bin: 303

Gewurtztraminer
bin: 501

Marlborough, New Zealand
bin: 304*
Three 3 oz pours of the style of wine that you are looking for.

Use common wine descriptors to describe your flight. The bartender will then select the three wines that most accurately represent your theme. Some common examples below:

full-bodied, earthy, whites, jammy, organic, tannic, rich, light, old-world, california, spanish, dry, floral, citrusy, etcetera

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‑‑Spain & Portugal‑‑

904 by La Rioja Alta - La Rioja, Spain
Grapes: Tempranillo, Graciano
Made only in top vintages, with considerable oak aging adding flavor and softening texture; dried red berry and pine, with leather and tobacco.
by Bodegas Muga - La Rioja, Spain
Grapes: Tempranillo, Garnacha, Mazuelo, Graciano
A rich style, with supple, mouth-coating tannins; aromas of ripe black cherry, vanilla, and earth.
by Bodegas Hermanos Peciña - La Rioja, Spain
Grapes: Tempranillo, Graciano, Garnacha
Chewy in texture; dark cherry and baked plum, with dusty earth and vanilla bean on the finish.
Glass: 12
by Viña Zorzal - Navarra, Spain
Medium-bodied with soft tannins; tart raspberry and red cherry with a peppery finish.
by Bodegas Emilio Moro - Castile and León, Spain
Broodingly intense and mouth-filling; blackberry-plum compote, mocha, and cigar box, with baking spice and mushroom on the finish.
Ribera del Duero - Castile and León, Spain
Grapes: Tinta del País
Ripe and round with equal verve; black plum and fresh violet with vanilla.
by Vega Sicilia - Castile and León, Spain
Grapes: Tinta de Toro (Tempranillo)
Persistent and intense; overripe black cherry and cooked plum, with earthy mushroom and dusty tannins on a long, silky finish.
by Alejandro Fernández - Castilla y León, Spain
Aged 24 months in American oak barrels, this is 'Gran Reserva' in quality and style, not in price. Dried cherry and plum with mushroom and toast.
by Renè Barbier - Priorat - Catalonia, Spain
Grapes: Garnacha, Cab. Sauv., Carinyena, Syrah
Complex and intense; this Spanish icon boasts layers of ripe fruit, spice, wild herbs and smoke, with a dense structure and velvet tannins.
by Álvaro Palacios - Priorat - Catalonia, Spain
Grapes: Carinyena, Garnacha, Syrah
Full-bodied with supple tannins; ripe mixed berry and pomegranate with smashed red slate.
by Alfredo Arribas - Catalonia, Spain
Grape: Carignan
Persistent fruit with muscular tannins; raspberry and steeped hibiscus with strong mineral tones.
Campo de Borja - Aragon, Spain
Opulent, almost vulgar with intense oak and ripened fruit flavors; stewed strawberry and raspberry with toasted coconut.
by Bodegas Juan Gil - Jumilla - Murcia, Spain
Grapes: Monastrell, Cabernet Sauvignon, Syrah
Jammy, rich, and dark with strong oak influence; blueberry and cinnamon crumble pie, basically.
by Bodegas Olivares - Murcia, Spain
Dark and graceful with good structure; blackberry, smoked meat and grippy tannins.
by Ruelas - Lisboa, Portugal
Grapes: Tinta Roriz, Touriga Nacional, Syrah
Full and soft; blueberry, licorice and pepper.
Glass: 8

‑‑USA‑‑

by Signorello Estate - Napa Valley, California
Unadulterated Cabernet from one of Napa's top echelon wineries. Mocha accented dark fruits with earthy tannins. Regretfully, the winery was lost to the California wildfires in October 2017.
by Quilt Wines - California
Mouth-coating and silky; plum, açaí and boysenberry fruit with vanilla-accented toast.
by Stewart Cellars - Napa Valley, California
Elegant and complex dark fruit flavors on the palate with soft, dry tannins on a long finish.
Fortune 1621 by Darms Lane - Napa Valley, California
Fresh nose of toasty oak, red currant, vanilla and touches of mocha. The palate is full bodied with pure notes of cherry, red berry intermingled with blackberry and hints of tobacco.
Glass: 15
Oak Knoll District of Napa Valley, California
Plush, velvet-textured Merlot, brooding with oak-spiced jammy plum.
by Decoy, a Duckhorn brand - Sonoma County, California
A fun-loving, fruity and lush version; full-bodied with a chewable texture. Notes of plum compote, chocolate and sandalwood.
Glass: 12
Paumanok Vineyards - North Fork of Long Island
Made only in the best years, the 'Grand Vintage' Merlot is lush and mouth-coating; black plum and dried sage.
by Mauritson Wines - Dry Creek Valleys
Powerful, full-bodied Zin with a lot of fruit and oak up front. Dried berries and licorice on the mid-palate finishing dry and earthy.
by Ridge Vineyards - Sonoma, California
Grapes: Zin, Carignan, P. Sirah, Alicante Bouschet
Generous dark plum and cherry flavors with hints of mint and gravelly earth; rich texture structured with firm tannin and taut acidity.
by Chappellet - Napa, California
Grapes: Bordeaux Blend (Cabernet Sauvignon,
Merlot, Malbec, Petit Verdot, Cabernet Franc)
Lush and mouth-filling; concentrated black cherry, boysenberry, and dark chocolate evolving into anise, bay leaf, and clove.
by DAOU Vineyards - Paso Robles, California
Grapes: Petite Sirah, Syrah, Zinfandel, et al.
Intensely full-bodied, dark and jammy; lots of oaky notes on the nose with blackberry jam. Mouth-filling texture with a peppery finish.
by Vina Robles - Paso Robles, California
Grapes: Syrah, Petite Sirah, Grenache, Mourvèdre
Generously spicy with notes of cracked black
pepper, complimented by lush dark berry tones
Columbia Valley, Washington State
Grapes: Cabernet Sauvignon, Syrah
Black and blue berry fruits with charred bell-pepper and black pepper accents.
Glass: 9
by Bergström Wines - Willamette Valley, Oregon
Silky smooth with fine tannins, the wine sits weightlessly on the palate; flavors of sweet red berries, mushrooms and pipe tobacco.
Willamette Valley, Oregon
Supple and light-footed with spicy red berry aromas and lively forest-floor earth tones.
by Calera - Mount Harlan, California
This is the flagship wine of Josh Jensen's ambitious series of Grand Cru inspired Pinots. Layers of mixed red and black berry fruits, with forest floor and mineral. Simply divine.
A classic California Pinot Noir. Light and bright cherry on the nose rounded with savory undertones.

‑‑Italy & Greece‑‑

by Elio Grasso - Piedmont, Italy
Called the king of wines and the wine of kings.
Youthful, but thoroughly impressive. Full-bodied with densely packed, dry tannins; brooding black cherry with layers of violets and tar.
by Caruso and Minini
Grapes: Perricone
This rare varietal is native to Sicily and is laden with red fruit, mediterranean herbs and balsamic.
Glass: 10
by Giacomo Fenocchio - Piedmont, Italy
Aromatic and delicate Nebbiolo, with a core of savory red fruit and high toned floral notes. Dry tannins on the finish.
by Vietti - Piedmont, Italy
Grape: Barbera
Sure to enhance most dishes with its bright acidity and rich fruit profile; persistent notes of tart black cherry and licorice with a refreshing finish.
Vigna delle Raunate, by Mocali - Tuscany, Italy
Seductive developed fruit character, with ripe tannin; dried cherries, sage and basil with leather and balsamic.
by Ciacci Piccolomini d'Aragona - Tuscany, Italy
Grape: Sangiovese
A stunningly beautiful example of the great Tuscan grape, Sangiovese. Delicate red berry fruit notes, with fresh savory herbs on a long, velvety finish.
by Badia a Coltibuono - Tuscany, Italy
Grapes: Sangiovese, Colorino, Canaiolo
Mouth-filling and chewy; ripe red berries and savory herbs, with an earthy, tannic finish.
by Colazzi - Tuscany, Italy
Grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
This Super Tuscan boasts notes of rich and dried dark berry fruit, with tobacco and mint. On the fuller side, with grippy tannins.
Fattoria Rodáno - Tuscany
Grapes: Sangiovese, Merlot
Fruit-forward with notes of ripe red berries and plum, with hints of dried herbs and earth.
by Milziade Antano - Umbria, Italy
Grape: Sagrantino
Muscular tannins from start to a very dry finish,
with brooding red fruits.
by Tommaso Bussola - Veneto, Italy
Grapes: Corvina, Corvinone, Rondinella, Molinara
Produced by drying fresh grapes on straw mats to
concentrate the flavor. Notes of warm cherry
preserves and mocha linger on the palate.
Vigna Cinque Querce by Molettieri - Campania, Italy
Grape: Aglianico
Rich and savory with super sticky, elegant tannins. Notes of leather, dried blackberry and tobacco.
by Re Manfredi - Basilicata, Italy
Grape: Aglianico
Concentrated, earthy and tannic; floral aromas with fresh, balanced flavors of dark fruits and minerals.
by Filomusi Guelfi - Abruzzo, Italy
Unfiltered, this wine is deeply colored, mouth-coating and will throw some natural sediment. Ripe plum and dark chocolate.
by Cosimo Taurino - Puglia, Italy
Grapes: Negroamaro, Malvasia Nera
With almost a decade's age, this gem is in its sweet spot. Ripe red berries, tobacco and anise, with silky-soft tannins.
by Arianna Occhipinti - Sicily, Italy
Grape: Frappato
A rare wine with a cult following, this gem boasts a symphony of bright red fruits, earth, tartness, and flowers; medium-bodied and persistent.
by Kir-Yianni - Naoussa, Greece
Grape: Xinomavro
Detailed and structured; peppery spice, mineral, and bright cherry, with bitter tannins.

‑‑France‑‑

by Château Gloria - Bordeaux
Grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
Classic left-bank Bordeaux with firm tannin and taut acidity; replete with spicy-cassis fruit and dark chocolate that linger into an oaky finish.
by Château Deyrem Valentin - Bordeaux
Grapes: Cabernet Sauvignon, Merlot, Petit Verdot
Cabernet at its most silky expression; refined dark berry with a graphite-driven underbelly, fading nicely into toasted oak on the finish.
by Chateau La Freynelle in the Entre-Deux-Mers region of Bordeaux. This Cabernet Sauvignon is more austere than its California counterparts, but still contains all the dark black fruit character typical to the varietal.
by Tertre Rotebœuf - Bordeaux
Stunningly powerful yet gentle and subtle. Layers of dark, mouth-filling fruit with toasty oak and velvety tannins.
by Château Les Cruzelles - Bordeaux, France
Grapes: Merlot, Cabernet Franc
Crushed raspberry, black plum and singed anise aromas; palate is mouth-filling with a chewy feel.
by Château La Vieille Cure - Bordeaux
Grapes: Merlot, Cabernet Franc, Cabernet Sauv
Soft and fruity Merlot blends well with the Cabernets' firm structure and earthy backbone in this aged charmer.
Pimentiers Vieilles Vignes by Camus-Bruchon - Burgundy, France
Velvety mouth feel with ripe, earthy red-berried fruit. Good value village Burgundy.
by Bernard Diochon - Beaujolais, France
Grape: Gamay
Invitingly soft and fruity; ripe raspberry and
cranberry, with anise and crushed stone.
by Vincent Paris - North Rhône, France
This is [relatively] cool climate Syrah. Tart dark berry fruits, with savory black olive and white pepper aromas.
by Château de Saint Cosme - Rhône, France
Grapes: Grenache, Syrah, Mourvèdre, Cinsault
Ample fruit and body with savory earth and spice flavors throughout. Notes of red fruits with winter spices and an underlying earthiness.
by Château de Saint-Cosme - Vin de France
Grape: Grenache
Ruby red in color with rich aromas of brandied cherry, gingerbread and strawberry compote; medium-body, easy-drinking palate with a juicy, yet peppery finish.
Fresh, vibrant, unaged wine (Nouveau) from France's Beaujolais region in southern Burgundy is a fruity, fun fall tradition. Enjoy.
Glass: 10
by Crocus, a partnership between Paul Hobbs and Bertrand Gabriel Vigouroux - Southwest France
Outstanding Malbec from its native France made in the modern lush and fruity Argentine style, with an earthy 'French' finish.

‑‑New World‑‑

by Klein Constantia - Western Cape, South Africa
Grapes: Cab Sauv, Shiraz, Petit Verdot, Malbec
Bordeaux grapes provide plummy fruit and a deeply aromatic, herbaceous nose. Palate is full and meaty with dark fruit and savory tones from the Shiraz.
by La Posta - Mendoza, Argentina
Soft and supple Malbec, loaded with dark plum and cherry fruit, laced with fresh floral and pepper aromas on the finish.
Glass: 11
by Terranoble - Valle del Maule, Chile
The lost Bordeaux grape, Carménère, has found a home in Chile. Velvety rich mouth-feel with ripe black fruit flavors and hints of smokey red spices.
Bodega Garzón - Uruguay
The Tannat grape, native to southwest France is named for its high tannins. Full-bodied and tannic with dark berried fruit and mineral accents.
by Elderton - Barossa, SA, Australia
A classic, full-bodied example; notes of chocolate, spice, and dark forest fruits.
The Blend - Coonawarra, SA, Australia
Grapes: Cabernet Sauvignon, Merlot, Cab. Franc
Lots of eucalyptus on the nose. Mint and wild blackberry on the palate with oaky flavors of french-roast coffee.
by Baron Philippe de Rothschild

New World Pinot Noir with old world French flair. Bright cherry and tomato on the nose. Subtle peppercorn and earth driven tones on the palate.
Glass: 11

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‑‑Spain & Portugal‑‑

by CVNE - La Rioja, Spain
Grape: Viura
Notes of pear and chamomile with a persistent nutty finish from the addition of a small amount of Manzanilla Sherry. A big time food wine.
Igrexario de Saiar by Benito Santos - Galicia, Spain
Grape: Albariño
Crisp with green apples and white flowers. Clean finish reminiscent of crushed sea shells.
Glass: 9
by Gramona - Penedès - Catalonia, Spain
Grapes: Sauvignon Blanc, Muscat, Gewürztraminer
Abundant notes of jasmine and elderflower on the nose. What appears initially to be a sweet wine is in fact dry with a crisp and clean finish.
by Quinta da Lixa - Minho, Portugal
Grapes: Trajadura, Loureiro, Alvarinho
Light-bodied with a touch of spritziness; orange zest and peach blossom aromas.
Glass: 8

‑‑Dry Sherry‑‑

Solera Reserva Fino Jarana Sherry by Emilio Lustau - Andalusia, Spain
Grape: Palomino Fino
The quintessential Fino from Jerez: dry, light and pungent, with aromas of almonds and pistachio, and mildly acidic on the palate.
375 ml bottle
Los Arcos by Emilio Lustau - Andalusia, Spain
Grape: Palomino Fino
Soft and approachable Sherry with smoky raisins and toasted nut flavors that carry into a long finish. 375 ml bottle, 3 oz glass
Glass: 6

‑‑New World‑‑

by Ramey Cellars - Russian River Valley, California
A Burgundian-styled effort, focused and full, but not buttery; melon, ripe green apple, and pineapple, with vanilla and cinnamon from oak.
by Pedroncelli.

Pineapple, mango and peach aromas lead to juicy fruit flavors of ripe peach, sweet spices and pineapple. The blend of the two Chardonnay lots adds both fruit forward qualities and a creamy texture.
Glass: 9
by Ridge Vineyards - Paso Robles, California
Grapes: Grenache Blanc, Picpoul, Roussanne
Full-bodied and moderately oaky; interesting nose of baking spice and fresh herbs. Flavors of asian pear and mango, with a crisp finish.
Marlborough, New Zealand
Refreshing and highly aromatic; dominant notes of grapefruit peel and ripe bell pepper. Subtler tropical tones of passionfruit and lychee.
Glass: 10
Susana Balbo - Mendoza, Argentina
Grapes: Torrontés
Fascinating, heady nose of elderberry and white flowers. Round on the palate with tropical fruit flavors.
Glass: 8
by Vinum Africa ­- Stellenbosch, South Africa
An aged, oaky white that follows through with dried apple and candied walnut; full­ bodied with good acid structure.

‑‑France‑‑

by Bernard Moreau et Fils - Côte-d'Or, Burgundy
Rich but more subtle and integrated than its oaky Californian imitators; persistent core of ripe fruit eclipsed by bright floral and mineral layers, finally calming to a succulent butterscotch finish.
by Jean Manciat - Mâconnais, Burgundy
Stainless steel fermented and aged, this single-village Chardonnay is marked by a supple, mouth-filling texture, finishing clean with notes of apple and mineral.
by Henri Bourgeois - Chavignol, France
Grape: Sauvignon Blanc
Fresh citrus and white floral notes on the nose. The palate is fresh and clean with an underlying smokey mineral tone.
Glass: 14
by Benoit Gautier - Touraine, Loire Valley
Grape: Chenin Blanc
An off-dry white boasting notes of lime and honeyed pear, finishing with a light mineral edge.
by Hugel - Alsace, France
Grape: Gewurztraminer
Distinctively aromatic with crystalized lychee and warm spices. The palate is round and off-dry but maintains freshness and focus.
Glass: 12

‑‑Alps‑‑

by Willi Schaefer - Mosel, Germany
A tapestry of mouth-coating fruit and electric verve; candied apples and white peach. Mouth-watering on the finish with crushed, smoky slate.
by Eugen Müller - Pfalz, Germany
Floral and fruity aromas with just the right kind of sweetness that magnifies the tropical fruit notes. Finishes clean and long.
Glass: 11
by Weingut Hiedler - Kamptal, Austria
Grape: Grüner Veltliner
A Terry Theise import, this GrüVe is crisp and clean, with plenty of substance and a zippy backbone. Subtle spicy notes and green fruits.
by Abbazia di Novacella - Trentino-Alto Adige, Italy
Medium-bodied with ripe fruit, in delightful contrast to the many light, neutral styles of Italian Pinot Grigio. White peach, mango, mineral.
Glass: 12
by Orsolani - Piedmont, Italy
Grapes: Erbaluce
Pinot Grigio drinkers will find a new favorite here. Light tropical and citrus fruit. The palate is crisp and mild yet quite memorable.

‑‑rosé‑‑

Côtes de Provence Sainte-Victoire
by Château Gassier
Grapes: Syrah, Grenache, Cinsault
Pale salmon; with savory flavors of Charentais melon, wild strawberry, and grapefruit peel.
by Mas de Daumas Gassac - Pays d'Herault, France
Grapes: Grenache, Syrah, Carignan
Fresh berry and melon notes with river stone minerality.
Glass: 9
by Ulacia - Getariako Txakolina, Basque Country, Spain
Grape: Hondarrabi Zuri
Pale magenta; dry and refreshing, with notes of wild berries, citrus and watermelon.

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‑‑sparkling‑‑

Blanc de Blancs Cuvée de Réserve
by Pierre Peters - Champagne, France
This Récoltant-Manipulant (Grower) is known for their pure and elegant expressions of the world's most famous wine: Champagne.
Bollinger - Champagne, France
This venerable Négociant-Manipulant (House) is renowned for their richly-styled and savory interpretations of Champagne.
by Gramona - Sant Sadurní d'Anoia, Spain
Aged 120 months on its lees, boasting notes of brioche and pie-crust to compliment flavors of key lime and dried apples.
by Fermí Bohigas - Catalonia, Spain
Grapes: Xarel-lo, Macabeo, Parellada
Bright flavors of citrus peel and pear. Savory biscuity tones from extended aging and minerality.
Glass: 10
by Raventós i Blanc - Catalonia, Spain
Grapes: Xarel-lo, Macabeo, Parellada, Monastrell
Rose-gold in the glass with delicate bubbles; light citrus, red flowers, and stone fruit.
by Lini 910 - Emilia-Romagna
Grapes: Lambrusco Salamino, Lambrusco Ancellota
Quintessential pairing with italian hard cheeses and cured meats; tart blackberry and pine.
Glass: 10
by Lise & Bertrand Jousset
Grapes: Gamay
Simply luscious on the palate with lively, red-berried flavors. Fermentation was started in older, large barrels and then finished in bottle. Pétillant Naturels are sparkling wines that finished their fermentation in bottle resulting in a cloudy wine due to the spent yeast.

‑‑dessert‑‑

by Château Guiraud - Bordeaux, France
Grapes: Sémillon, Sauvignon Blanc
Lusciously sweet yet fresh, with aromas of candied pineapple, orange jam, and saffron.
Glass: 11
by Bodegas Valdespino - Jerez, Spain
Produced by drying white grapes under the Spanish sun to concentrate flavors; raisins and molasses.
by Dow's - Douro, Portugal
Sweetness paired with structure; rich dark fruits and mocha with peppery tannins.
by Vietti - Piedmont, Italy
Lightly sweet and fizzy, with a crisp, refreshing finish. A dessert wine, yes, but light enough to drink before a meal, or even during.
Glass: 9
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bar

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‑‑house cocktails‑‑

hot apple cider spiced with cinnamon, clove & star anise, spiked with spanish brandy
rum, campari, pedro ximenez & amontillado sherry served over a large rock
rye whiskey, mezcal, laphroaig scotch, xocolatl mole bitters, demerara
tequila, grapefruit, lime, agave
gin, chartreuse, lemon and tropical fruit juice
creme de cassis, campari, cava

‑‑vermouth‑‑

Good vermouth served traditionally over rocks with an orange wedge and an olive.
orange and red fruit aromas, chinotto and herbal flavors
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‑‑sherry‑‑

Fortified wine from white grapes grown near Jerez de la Frontera in Andalusia, Spain. Produced in a variety of styles - from lean aperitifs to luscious desserts.
bone-dry and nutty -- a classic spanish aperitif --
served with olives
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In Seville oranges-trees line the avenues where locals sip cool amontillado sherry. This blend combines these classic flavors from the south of Spain.
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‑‑draft‑‑

8.5% ABV
Brouwerij Huyghe - Melle, Belgium
Golden pour with solid retention. Deliciously rich and creamy, with heady floral and spice notes. Dangerously easy-drinking.
Half Pint Draft
7.5% ABV
by Cigar City Brewing - Tampa, Florida
Full-bodied, pouring a medium amber with solid retention. Juicy and well-balanced with assertive citrus aromas.
One Pint Draft
5.5% ABV
by Braven Brewing Company - Brooklyn, New York
A mouth-coating pils, pouring a medium gold with little retention. Delicate nose of spice and citrus. Palate is nicely balanced between malt and hops.
One Pint Draft

‑‑lagers, pilsners‑‑

5.4% ABV
by S.A. Damm - Barcelona, Spain
Medium-bodied lager pouring a pale gold with little retention. The flavor leans toward sweet cereal malts balanced by light Euro hops.
11.2 fl oz bottle
5.1% ABV
by Peroni Brewery - Rome, Italy
Light-bodied and pale with slight retention. Lightly toasted sweet malt notes with a creamy palate and a hint of bitterness.
11.2 fl oz bottle
5.7% ABV
by Augustiner-Bräu - Munich, Germany
Rich for a lager, pours a pale straw with great retention. The nose is delicate and doughy with notes of honey and lemony hops.
11.2 fl oz bottle
6.3% ABV
Staatliches Hofbräuhaus - Munich, Germany
Medium gold with moderate retention. Creamy texture with subtle hop aromas and perfectly balanced malt, leading into sweet biscuit on a long finish.
11.2 fl oz bottle
4.7% ABV
by Krombacher Brauerei - Kreuztal, Germany
Pours dark brown with great retention. Sweet toasted malt aromas. More crisp than the dark color suggests, with toasty malt notes.
11.2 fl oz bottle
5.4% ABV
by Montauk Brewing Company - Montauk, New York
Pale straw with little retention. Ultra-crisp and super crushable, with notes of lemon, orange peel and cracker.
12 fl oz can

‑‑ales‑‑

5.2% ABV
by Half Acre Beer Company - Chicago, Illinois
Medium-bodied, pours a pale amber with moderate retention. A great food-beer, with subtle notes of pine, citrus and tropical fruit, finishing dry.
16 fl oz can
5.8% ABV
by Bell's Brewery - Kalamazoo, Michigan
Pours a deep copper, with good retention. Medium to full-bodied, with notes of citrus and herbs with sweet caramel malt.
12 fl oz bottle
5.8% ABV
by Bell's Brewery - Kalamazoo, Michigan
A smooth, toasty brown ale. Deep amber with moderate retention. Hints of caramel and cocoa with roasted nuts on the palate, finishing dry and crisp.
12 fl oz bottle
8.5% ABV
by Cigar City Brewing - Tampa, Florida
Deep garnet color, with great retention. Full-bodied and bursting with real pumpkin flavor and yummy pumpkin spices, including cinnamon, Jamaican all-spice, clove, and nutmeg.
12 fl oz can
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‑‑strong ales‑‑

7.2% ABV
by Stone Brewing Co. - Escondido, California
Rich caramel color with solid retention. An intense beer, with a full-body and heavy-duty notes of toffee and pine, finishing on the bitter side.
16 fl oz can
6.8% ABV
by Rogue Ales - Newport, Oregon
Deep honey colo with little retention. Aromas of brioche, spice and green apple. Malt dominant with flavors of candy apple.
12 fl oz can

‑‑Belgian ales, white ales‑‑

9.0% ABV
Brasserie de Chimay - Hainaut, Belgium
This Trappist beer pours dark plum, with great retention. Full-bodied deliciousness, with a great interplay between nutty, figgy malts and crisp floral hops.
11.2 fl oz bottle
6.2% 11oz btl
Brasserie d’Orval - Florenville, Belgium
Copper pour with good retention and lacing. Rich with a round mouthfeel; notes of spice, toast and pear, finishing crisp. Holds up well to rich dishes.
11.2 fl oz
5.4% ABV
Bayerische Staatbsbrauerei Weihenstephan - Freising, Germany
Ostensibly the world's oldest brewery. Pours a hazy golden color, with excellent retention. Notes of citrus, spice and meyer lemon, with a long, biscuity finish.
11.2 fl oz bottle
5.0% ABV
Brasseries Kronenbourg - Strasbourg, France
Slight haze on a lemon pour, with moderate retention. Notes of lemon peel and banana with biscuit.
11.2 fl oz bottle
5.5% ABV
by Kiuchi Brewery - Naka, Japan
Medium amber and a bit hazy, with a moderate retention. A medium-bodied ale with honeyed tones, complimented by notes of lemongrass and coriander.
11.2 fl oz bottle

‑‑ipas‑‑

7.3% ABV
by Barrier Brewing Company - Oceanside, New York
A full-bodied IPA. Pours a cloudy lemon with good retention. Grapefruit and subtle tropical tones with a bitter backbone.
16 fl oz can
6.2% ABV
by Fiddlehead Brewing Company - Shelburne, Vermont
Medium-bodied with hazy lemon-amber pour and moderate retention. Floral and citrusy nose, following through on the palate with a long and bitter finish.
16 fl oz can
4.9% ABV
by Collective Arts Brewing - Ontario, Canada
Beautiful soft cloudy pink; the base Gose (gose-ah) has a balanced lemony tartness from the presence of malted wheat, Himalayan pink sea salt and coriander with a flowery bright smoothness from guava.
12 fl oz can
6.9% ABV
by Wölffer Estate - Long Island, New York
Made from Long Island and upstate NY apples, this cider obtains its pinkish hue from brief contact with red wine grape skins. The palate is mostly dry, with a touch of sweetness for balance.
12 fl oz bottle

click any title for more info

‑‑Bourbon & Rye‑‑

Owensboro, KY - caramel, vanilla, honey, allspice
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Long Island, NY - vanilla, espresso, cocoa, spice

‑‑single malt scotch whisky‑‑

Highlands Single Malt - mellow citrus, pineapple
Islay Single Malt - full, smooth, nutty
Islay Single Malt - intensely smokey, rich, peaty
Speyside Single Malt - honey, marzipan, banana

‑‑blended scotch whisky‑‑

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‑‑irish whiskey‑‑

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‑‑japanese single malt whisky‑‑

Osaka - vanilla, dried cherry, green tea
Chubu - ripe cherry, honey, ginger
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‑‑brandy‑‑

Cognac Grande Champagne, France
Heritage by Puységur - Armagnac, France
Brandy de Jerez, Spain - pear, cinnamon, clove
Catalonia, Spain - molasses, caramel apple

click any title for more info

‑‑bubblys‑‑

cava and aperol
cava and tropical fruit puree
cava and orange juice
creme de cassis, campari, cava
moscato d'asti and red wine

‑‑bloodys‑‑

tequila and spicy house-made bloody mix
spicy house-made bloody mix with kentucky bourbon, peated scotch and white wine.
vodka and spicy house-made bloody mix
aquavit (icelandic caraway vodka) and spicy house-made bloody mix

click any title for more info

‑‑coffee‑‑

Intelligentsia Coffee and Tea
Chicago, IL
Intelligentsia Coffee and Tea
Chicago, IL
Georgio's Coffee Roasters
Farmingdale, NY
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‑‑tea‑‑

Davidson's Organics
Metropolitan tea
Du Fujian Tea
Guangdong Tea
Harney and Sons

food

every day after 11am
click any title for more info

‑‑for sharing‑‑

our selection of 3 italian cured meats and 3 cheeses with fig jam, olives, dried fruits and hazelnuts
our selection of 3 spanish meats and 3 cheeses with dried fruits, marcona almonds and olives
our selection of 6 artisanal cheeses with fig jam, olives, dried fruits and nuts
our selection of five exquisite hams from around the world with olives, dried fruits and nuts
select items from meats and cheese lists. our rustic bread and accompaniments are included.

‑‑cured meats‑‑

by Montaraz, Andalucia, Spain
cébo de campo, 24 month
ibérico hogs, the black-footed pigs of Spain, roam free in the cork-oak forests gorging on acorns (bellotas) and greens. the meat produced by this distinctive breed of pigs is one of the Spain's most highly prized delicacies
by Di Bruno Bros, Chaple Hill, NC
free-ranged herritage cross of Berkshire, Chester White, and Duroc, aged 12-18 monthsl;
extra fancy country ham, winner of 2017 Good Food Award
by Bernina, Uruguay
originally from Lombardy, Italy, this excellent cured meat is made from selected free-range, grass-fed beef; dark and tender.
PGI Alto Adige, Italy
lightly smoked prosciutto from the Tyrolian Alps on the Italian-Austrian border; dry-aged for 24 mo.
by La Torre, PDO Parma, Italy
aged traditionally for 24+ months
silky smooth texture paired with deep cheesy flavor and one of the best examples of italian salumi
by Molinari, San Francisco, California
made by a family company founded in 1896;
dry cured shoulder, superbly seasoned and
rivals prosciutto in flavor
by Columbus, San Francisco, CA
red pepper and red bell peppers give this air-dried southern italian favorite a ruby red color and spicy finish; slow aged at least 21 days
TSG Extremadura, Spain
more gamey and earthy than its italian cousins,
this spanish "mountain ham" is rich and salty.
by Fermin, La Alberca, Spain
pork loin seasoned with garlic, sea salt and smoked pimenton, then cured for 90 days
by Imperial, New York State
dry-cured sausage with deep smoky flavor, not flaming hot, but distinct notes of red pepper heat

‑‑cheeses‑‑

AOC, Auvergne, France, 1-4 months
one of france's oldest cheeses, it dates from as far back as roman times, mild and creamy blue
by the Fromagerie Guilloteau, France, aged for 2 months; brie-like, but creamier – sweet and earthy, a hint of mushroom
Dorset, England, 15 months
crumbly texture with crunchy salt crystals and rich, deliciously sweet paste. it's the real deal
by Prima Donna, Holland, 3-6 months
nutty with notes of caramel. refined, with visible crystals marking its perfectly aged character
WI, USA, fresh
handcrafted mozzarella pouch filled with rich, creamy stracciatella
DOP, Veneto, Italy, 15-16 months
made from raw cow’s milk, full flavored with a rich creamy nuttiness - parmigiano's shy but dangerous cousin
Sardinia, Italy, 6-8 months
sheep’s milk cheese shot through with thick veins of truffle, round flavor and firm texture
La Mancha, Spain, 3-6 months
blend of cow, sheep, goat’s milk; firm-textured with intense, zesty taste and slightly sharp at the end
Galicia, Spain, 1-3 months
soft, thick and smooth with scatterings of air pockets, tetilla (“little teat”) is tangy and buttery, with a creamy mouth feel
Jumilla, Spain, 1-2 months
a unique, soft-ripened goat's milk cheese with beautiful bloomy white rind - delicate, smooth and silky

after 4pm
click any title for more info

‑‑tapas‑‑

Please no substitutions or omissions. Thank you.
ultra-premium spanish dry-cured ham, served carpaccio-style with pickled red onion, sun-dried tomatoes, marconas, drizzle of good olive oil
mix of calabrese and castelvetrano olives in citrus-herb oil
the best almonds in the world; roasted and salted
white spanish anchovies with piquillo peppers and pickled onions
a spanish tapa classic, spaghetti shaped surimi, served in paprika-lemon butter sauce and topped with bread crumbs
crudite and toast bits
king trumpet mushrooms, grilled ala plancha.
crispy, garlicky fingerlings with brava sauce and cumin aioli
blistered shishito peppers, sea salt
classic spanish tapa - grilled shrimp in spicy garlic sauce
creamy polenta with truffled oil, aleppo pepper, and scallions
our flaky house-made pastry wrapped around savory filling that changes often
braised pork belly with kimchi, cilantro and sesame mayo on baguette roll
rustic bread with good olive oil and maldon sea salt

‑‑small plates‑‑

roasted seasonal root vegetables, five spice honey glaze
roasted organic baby yams, sweet caribbean jerk, farmers cheese, cilantro and hazelnuts
crispy fried brussels sprouts, roasted shallot dressing, aji dulce peppers and furikake. add pork belly for $3
grilled lamb kofta skewer, preserved eggplant, spiced yogurt
roasted honey nut squash served "aguacate" style with cotija, pepitas, lime and cilantro
sofrito braised spanish octopus, with potatos and capicola
fried crispy wings with smoked paprika and spiced yogurt
charred local broccolini, dressed in our house caesar, garlic bread croutons, boquerones and grana padano
grilled shrimp in spicy garlic sauce atop creamy polenta
crispy-skin duck breast, fall-spiced honey glaze, pistachio

‑‑large plates for sharing‑‑

we finish aging this certified angus dry-aged côte de boeuf in our cheese fridge. cooked perfectly to warm-pink.
marinated and roasted iberico pork solomillo, served over tangy tonato sauce with arugula and capers

every day until 3pm
click any title for more info

‑‑loaded toasts‑‑

mascarpone, capers and onions on bread
savory spread of walnuts, sun-dried tomatoes, and parmesan
crispy prosciutto, manchego & d'affinois
two steam-wand eggs with truffle oil on a toast
with 8-minute egg, scallion, cream cheese and red onion

‑‑brunch plates‑‑

two creamy eggs baked in toast with well-dressed arugula
eggs with red onion, arugula and black truffle cheese
served with ripe bananas and salted caramel sauce
with ripe bananas and salted caramel sauce
creamy polenta cakes, two sunny-side-up eggs, piquillo-pepper salsa, toast
truffle ham and gruyere sandwich, grilled and topped with more gruyere
truffle ham and gruyere sandwich, grilled and topped with more gruyere and sunny-side-up fried egg
ham, turkey and gruyere grilled between french toast slices, served with fig jam

‑‑large salads‑‑

dressed greens, proscuitto, olives, sun-dried tomatoes, red onion
dressed greens, farro, quinoa, seasonal vegetables, mushroom, red onion
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fresh arugula, red onion, EVOO-balsamic dressing

‑‑sides‑‑

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click any title for more info

‑‑desserts‑‑

Click on items and headers for descriptions.
melted dark chocolate and nutella with toast drizzled with good olive oil and sea salt
banana and chocolate chip bread pudding topped with bourbon ice cream
vanilla custard topped with seasonal compote
sea salt caramel, amarena cherries and fruit jam served with three cheeses from our market selection
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deli

click any title for more info

‑‑breakfast‑‑

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‑‑egg plates‑‑

Serving pasture raised organic eggs from The Farmer's Hen. “High quality eggs produced by hens living in top-notch conditions“
three eggs scrambled with brown butter and toast. Pick your extras.
two eggs any style and toast.

‑‑egg sandwiches‑‑

house-baked crusty brown-butter roll, english muffin, or croissant with one pasture raised organic egg. Your choice of extras
house-baked crusty brown-butter roll, english muffin, or croissant with two pasture raised organic egg-whites. Your choice of extras
Pick your bread, eggs, protein, cheese, and so much more.

‑‑pick your bread‑‑

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‑‑how do you like your eggs?‑‑

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‑‑bacon, etc.‑‑

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‑‑cheese‑‑

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‑‑savory add-ons‑‑

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‑‑sweet add-ons‑‑

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click any title for more info

‑‑baked‑‑

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click any title for more info

‑‑Gourmet Sandwiches‑‑

9am-3pm
Call ahead for later pick-ups

Click on item names for details.
italian tuna, capers, red onions, arugula
blue cheese, mediterranean sardines, red onion, arugula
truffle ham, gruyere cheese, arugula
lomo, tetilla, quince paste, arugula
prosciutto, burrata cheese, arugula
truffle ham, d’affinois cheese, arugula
smoked salmon, mascarpone, red onion, capers, arugula
burrata cheese, walnut pesto, arugula. vegetarian.
prosciutto, gruyere cheese, arugula
speck ham, turkey breast, havarti, arugula

‑‑panini & hot sandwiches‑‑

9am-3pm

Click on item names for details.
pork belly, sesame mayo, kimchi, cilantro
fig jam, gruyere. vegetarian.
cana de cabra (goat cheese), roasted cremini mushrooms, arugula, a dash of truffle. vegetarian
sweet soppresata, italian cheeses, sun-dried tomato aioli, arugula
marinated wild mushrooms, tetilla, arugula. vegetarian.
capocollo cotto, havarti, cornichons, hot mustard, arugula

click any title for more info

‑‑italian‑‑

Prices are per 1/4 pound.
by La Torre, PDO Parma, Italy.
aged traditionally for 24+ months.
silky smooth texture paired with deep cheesy flavor. one of the best examples of Italian salumi.
PGI Alto Adige, Italy
lightly smoked prosciutto from the Tyrolian Alps on the Italian-Austrian border. dry-aged for 24 mo.
by Molinari, San Francisco, California
made by a family company founded in 1896.
dry cured shoulder, superbly seasoned.
rivals prosciutto in flavor
by Columbus, San Francisco, CA
red pepper and red bell peppers give this air-dried southern Italian favorite a ruby red color and spicy finish.
slow aged at least 21 days
by Principe, IT. Cured unsmoked Italian pig jowls or cheeks. A specialty from the Umbria and Lazio regions of Central Italy, Guanciale is a traditional ingredient in such dishes as pasta all'amatriciana and spaghetti alla carbonara.
by Bernina, Uruguay
originally from Lombardy, Italy, this excellent cured meat is made from selected free-range, grass-fed beef.
dark and tender.
by Principe, IT. Slow roasted with natural truffle flavor that is subtle and delicate, yet savory.

‑‑spanish‑‑

TSG Extremadura, Spain
more gamey and earthy than its italian cousins,
this Spanish "mountain ham" is rich and salty.
by Montaraz, Andalucia, Spain
cébo de campo, 24 month
ibérico hogs, the black-footed pigs of Spain, roam free in the cork-oak forests gorging on acorns (bellotas) and greens. the meat produced by this distinctive breed of pigs is one of the Spain's most highly prized delicacies.
by Fermin, La Alberca, Spain
pork loin seasoned with garlic, sea salt and smoked pimenton, then cured for 90 days
by Imperial, New York State
dry-cured sausage with deep smoky flavor, not flaming hot, but distinct notes of red pepper

‑‑american‑‑

by Di Bruno Bros, Chaple Hill, NC
free-ranged herritage cross of Berkshire, Chester White, and Duroc, aged 12-18 month.
extra fancy country ham, winner of 2017 Good Food Award
-no info-

click any title for more info

‑‑italian‑‑

WI, USA, fresh
handcrafted mozzarella pouch filled with rich, creamy stracciatella
-no info-
Sardinia, Italy, 6-8 months
sheep’s milk cheese shot through with thick veins of truffle, round flavor and firm texture

‑‑spanish‑‑

Galicia, Spain, 1-3 months
soft, thick and smooth with scatterings of air pockets, tetilla (“little teat”) is tangy and buttery, with a creamy mouth feel
La Mancha, Spain, 3-6 months
blend of cow, sheep, goat’s milk, firm-textured with intense, zesty taste and slightly sharp at the end
Jumilla, Spain, 1-2 months
a unique, soft-ripened goat's milk cheese with beautiful bloomy white rind - delicate, smooth and silky

‑‑french‑‑

by the Fromagerie Guilloteau, France, aged for 2 months
brie-like, but creamier – sweet and earthy, hint of mushroom
AOC, Auvergne, France, 1-4 months
one of france's oldest cheeses, it dates from as far back as roman times, mild and creamy blue

‑‑northen europe‑‑

by Prima Donna, Holland, 3-6 months
nutty with notes of caramel. refined, with visible crystals marking its perfectly aged character
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click any title for more info

‑‑Large Charcuterie Platters‑‑

serves 8-10 ppl
selection of italian cured meats and cheeses with fig jam, olives, dried fruits and hazelnuts
serves 8-10 ppl
selection of spanish meats and cheeses with quince paste, marcona almonds, dried fruits and olives
serves 8-10 ppl
selection of cured meats and cheeses with fig jam, olives, dried fruits and nuts

‑‑Party Platters‑‑

serves 6-8 ppl
seasonal selection of fresh heirloom vegetables, fruits and berries with sun-dried tomato aioli and salumi caesar dip
serves 12-16 ppl
seasonal selection of fresh heirloom vegetables, fruits and berries with sun-dried tomato aioli and salumi caesar dip
serves 6-8 ppl
buratta, marinated mozzarella balls, proscuitto, marinated olives, nuts, arugula, herbs, seasonal fruits and vegetables
serves 12-16 ppl
buratta, marinated mozzarella balls, proscuitto, marinated olives, nuts, arugula, herbs, seasonal fruits and vegetables

‑‑Loaded Toasts‑‑

serves 6-8 ppl
salumi classic, nuttier and coarser than traditional pesto
serves 12-16 ppl
salumi classic, nuttier and coarser than traditional pesto
serves 6-8 ppl
creamy sheep’s milk fresh cheese with truffle honey and pink peppercorns
serves 12-16 ppl
creamy sheep’s milk fresh cheese with truffle honey and pink peppercorns
serves 6-8 ppl
creamy shreds of mozz with seasonal accompaniments
serves 12-16 ppl
creamy shreds of mozz with seasonal accompaniments
serves 6-8 ppl
mascarpone, capers, red onion, 8-min egg
serves 12-16 ppl
mascarpone, capers, red onion, 8-min egg
serves 6-8 ppl
grilled to perfection, with garlic-herb aioli
serves 12-16 ppl
grilled to perfection, with garlic-herb aioli

‑‑Large Salads‑‑

serves 6-8 ppl
dressed greens, farro, quinoa, wild european wild mushrooms, seasonal vegetable, red onion
serves 12-16 ppl
dressed greens, farro, quinoa, wild european wild mushrooms, seasonal vegetable, red onion
serves 6-8 ppl
dressed greens, truffle ham, turkey breast, 8-min eggs, blue cheese, crispy prosciutto chips, red onion
serves 12-16 ppl
dressed greens, truffle ham, turkey breast, 8-min eggs, blue cheese, crispy prosciutto chips, red onion
serves 6-8 ppl
salami, parmesan, sun-dried tomatoes, olives, capers, seasonal vegetable
serves 12-16 ppl
salami, parmesan, sun-dried tomatoes, olives, capers, seasonal vegetable
serves 6-8 ppl
herbs, smoked paprika, hard-boiled eggs, capers
serves 12-16 ppl
herbs, smoked paprika, hard-boiled eggs, capers
serves 6-8 ppl
romaine lettuce dressed with our caesar dressing, shaved grana padano and 8-min eggs.
served with baguette toasts
serves 12-16 ppl
romaine lettuce dressed with our caesar dressing, shaved grana padano and 8-min eggs.
served with baguette toasts

‑‑Main Courses‑‑

serves 8-10 ppl
chicken breast, walnut gremolata, roasted peppers
serves 8-10 ppl
dijon-caper sauce, dressed fennel
serves 8-10
roasted garlic, seasoned rice
serves 8-10 ppl
solomillo a la plancha, red-wine-quince sauce, carrot-apple slaw
serves 8-10 ppl
red-wine-quince sauce, carrot-apple slaw.
serves 8-10 ppl
sweet potato puree, grape mostarda
serves 8-10 ppl
sweet grape tomatoes, dressed arugula, grana padano
serves 3-4 ppl
cooked perfectly to medium-rare. served with roasted seasonal vegetables

‑‑Sides‑‑

serves 6-8 ppl
roasted garlic, sun-dried tomatoes, farro
serves 12-16 ppl
roasted garlic, sun-dried tomatoes, farro
serves 6-8 ppl
our caesar dip, seasoned bread crumbs
serves 12-16 ppl
our caesar dip, seasoned bread crumbs
serves 6-8 ppl
pecora fresca cream, sunflower seeds, mint
serves 12-16 ppl
pecora fresca cream, sunflower seeds, mint
serves 6-8 ppl
herbs, seasonal vegetables
serves 12-16 ppl
herbs, seasonal vegetables
serves 6-8 ppl
roasted pumpkin seeds, sherry reduction
serves 12-16 ppl
roasted pumpkin seeds, sherry reduction
serves 6-8 ppl
raisins, sunflower seeds
serves 12-16 ppl
raisins, sunflower seeds

‑‑Gourmet Italian Sandwiches‑‑

italian tuna, capers, red onions, arugula
blue cheese, sardines, red onion, arugula
truffle ham, gruyere cheese, arugula
lomo, tetilla, quince paste, arugula
prosciutto, burrata cheese, arugula
truffle ham, d’affinois cheese, arugula
smoked salmon, mascarpone, red onion, capers, arugula
burrata cheese, walnut pesto, arugula
prosciutto, gruyere cheese, arugula
speck ham, turkey breast, cheddar, arugula
marinated wild mushrooms, tetilla, arugula