!Crab Benedict *19.00

Two poached eggs on slices of our Crab Bread Pudding, topped with lump crab and Boursin cheese. Served with smoked tomato sauce and traditional hollandaise, grilled potatoes and fresh fruit

Crepes Fruta de Mar24.00

Three distinct brunch seafood crepes. All housemade crepes come filled with scrambled eggs one with shrimp and our Santa Fe sauce, the second with crabmeat and covered with jalapeño creme, the third filled with lobster covered with flavorful lobster sauce. Served with breakfast potatoes.

!Tenderloin Benedict *22.00

Two chargrilled filets of beef on English muffin, topped with two poached eggs. Served with a rich demi-glace and hollandaise, grilled potatoes and fresh fruit

Breakfast Enchiladas19.00

Three distinct enchiladas. Each are filled with scrambled eggs.

Plus: One with green chile pork and covered with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich, dark red sauce. Served with Breakfast potatoes

!Ultimate Benedict *29.00

We take our Crab Benedict and layer it with tender filet of beef medallions. Topped with poached eggs, hollandaise and tomato serrano sauces, garnished with lump crabmeat. Served with grilled potatoes and fresh fruit

Huevos Rancheros *16.00

Three eggs, your style, on top of a fresh masa cake covered with alubia frijoles, chunks of pork carnitas, chile verde sauce and melted cheese

!Smoked Salmon Benedict*18.00

Our house smoked salmon fillets, cured over mesquite, served with poached eggs and topped with hollandaise, fresh dill and capers. Served with grilled potatoes and fresh fruit

Chicken & the Egg Fundido19.00

Which came first? In our case Pollo Fundido. Tender chicken with added eggs filled chimichanga pillows topped with a lightly spiced, tasty cream cheese sauce. Served with grilled potatoes and fresh fruit

!French Toast Benedict *17.00

Brioche bread dipped in egg batter and grilled with a thick sausage waffle and poached eggs. Served with vanilla hollandaise, grilled potatoes and fresh fruit

The General's Stack *16.00

We layer our grilled potatoes, breakfast sausage, Monterey jack cheese sauce and 3 eggs your style then top it with salsa verde

!Traditional Eggs Benedict *15.00

Two thick slices of Canadian bacon on English muffin, topped with two poached eggs. Served with traditional hollandaise, grilled potatoes and fresh fruit

Sonoran Stack *16.00

We layer our grilled potatoes, housemade chorizo, cheddar cheese sauce and 3 eggs your style then top it with our intense, 4 chile Chile Colorado sauce, sour cream and pico de gallo

!Southwestern Benedict *16.00

Housemade chorizo sausage on fresh grilled masa cakes. Topped with poached eggs and chipotle hollandaise. Served with grilled potatoes with onions and peppers

Chilaquiles15.00

The classic Sunday morning dish that Mexican wives cook for their husbands to help them feel better after a hard Saturday night. Tender pulled chicken, tomatoes, jalapeños, eggs, onions and jack cheese with marinated tortillas

Made with steak and Chile Colorado sauce 15.00

Country Benedict *16.00

Two grilled sausage patties on drop biscuit rounds with two poached eggs. Served with sausage gravy, grilled potatoes and fresh fruit

!Vegetable Benedict*15.00

Fire roasted yellow squash, zucchini, white bean hummus, bean sprouts, roasted tomatoes, roasted garlic, parmesan cheese, topped with poached eggs and an avocado-tomatillo sauce all on English muffin. Served with salad and fresh fruit

Chicken Fried Steak and Eggs *22.00

Yes, we can do dishes like this too! We take the heart of ribeye steak and bread it with cracker meal, fry it golden brown, and serve it with country style gravy, three eggs, your style and a fresh drop biscuit, grilled potatoes and fresh fruit.

Carne & Egg Fajitas *20.00

Deconstructed

Tender, marinated ribeye steak is chargrilled and accompanied by grilled peppers and onions, scrambled eggs, pico de gallo, guacamole, flour tortillas, cheddar and jack cheeses

Fideo con Huevos y Chorizo16.00

Spicy!

Toasted angel hair pasta is cooked with housemade chorizo, black beans, corn, tomatos and onions. We top it with 3 eggs (sunny side up recommended) and top it with our habañero sauce. Our version of noodles and eggs!

Fire Stack *17.00

We layer our grilled potatoes, tender sliced short ribs of beef, fire butter and 3 eggs your style then top it with our mushroom glacé and sour cream

Eggs Sardou18.00

A meatless dish from New Orleans. We take portabella mushrooms, artichoke bottoms, creamed spinach, sundried tomatoes and poached eggs and top it all with Hollandaise. Served with breakfast potatoes and fresh fruit

Crepes Supreme15.00

Fresh crepes filled with eggs, turkey breast, and a medley of vegetables covered with a our version of bechamel sauce. Served with a mixed green salad and fresh fruit

Fast Crepes (Cheese Blitzes)14.00

Of course we know. Housemade crepes filled with a ricotta/mascarpone cheese blend. Covered with today’s fruit cobbler

Add sausage, bacon, Canadian bacon 4.00

Stuffed French Toast14.00

Thick slices of Texas toast stuffed with either fresh strawberry cream cheese or cobbler compote. Served with pure maple syrup and fresh fruit

Smoked Salmon Platter18.00

We house cure fresh salmon with citrus, herbs and rum, and smoke the salmon with cherry wood. Served with a fresh baked bagel, capers, diced tomatoes, chopped egg, onion and a whipped mascarpone cream cheese spread. Served with fresh fruit

Fresh Fruit and Yogurt Parfait13.00

Yogurt, mascarpone, cream and Grand Marnier make for a smooth, cool dream, crowned with granola and garnished with a fresh fruit salad.... You’ll love it

(Plain Nonfat Greek Yogurt available upon request)

Filet Mignon

6oz 28.00 | 10oz 37.00

Boneless Ribeye

12oz. 29.00 | 16oz. 35.00

Rib.. EYE

5oz 19.00 | 8oz 28.00

Steak Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese, avocado and pico de gallo on a bed of romaine and spring mix. The crown is tender ribeye steak. Served with our house southwestern vinaigrette

Petite 18.00 | Regular 22.00

Chinese Chicken Salad

Shredded chicken breast poached in chicken stock, sesame oil, soy sauce and secret Chinese spices. We toss the chicken with an oriental vegetable medley and add orange segments, crispy won tons and our asian vinaigrette

Petite 14.50 | Regular 18.00

Ahi Salad Oriental *

Chilled fillet of rare peppered ahi with field greens, cashews and an Asian vegetable medley with a sesame, wasabi ginger vinaigrette

Petite 18.00 | Regular 22.00

Spinach and Chicken Salad18.00

Tender spinach leaves with bacon, grape tomatoes, red onion, orange slices, goat cheese and candied cashews and smoked chicken breast, tossed with a sweet and sour bacon vinaigrette

South of the Border

A “Taco Salad” like we do it!! Crisped pork carnitas, pulled chicken breast, black beans, corn, pico de gallo, casero, jack and cheddar cheeses are served atop a lettuce mix tossed with southwestern ranch.

Petite 16.00 | Regular 20.00

Salmon B.L.T. Lettuce Cups18.00

House smoked salmon fillet served inside butter lettuce cups and crowned with bacon, spiced pecans, sesame scented heirloom tomatoes and crispy wontons

Beef Stroganoff

We have updated a classic fall dish. Tender beef short ribs, fresh mushrooms and fettucine are folded into an emboldened beef and sour cream sauce.

Petite 17.00 | Regular 21.00

Terra Ramen Bowl16.00

A rich and flavorful broth with thin noodles, chicken, pork, beef, shiitake mushrooms, snow peas, bamboo shoots, green onions, water chesnuts, red/green peppers and carrots. topped with a hard boiled egg.

Seafood Ramen Bowl17.00

A rich and flavorful broth with thin noodles, shrimp, scallops, white fish, shiitake mushrooms, bamboo shoots, green onions, snow peas, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg

Poké Bowl *22.00

Choose between fresh ahi, salmon, yellowtail (uncooked) or steak (cooked, seared). marinated poké style (soy, ginger, sesame, rice wine) Served over sushi rice with kimchi, daikon, julienned jicama, avocado, seaweed salad, edamame, mango and cucumber

BBQ Pork Sand14.00

Slow cooked, pulled pork is tossed with our tasty Blackberry BBQ sauce and topped with french fried crispy onion straws and creamy cole slaw. Served with housemade potato chips and cole slaw

Monte Cristo14.00

We love this sandwich and wanted to share it with our friends. Roasted turkey, ham, mascarpone and swiss cheese between slices of brioche bread dipped in egg and grilled. Served with fresh berry preserves, cole slaw and housemade potato chips

Chef's Burger *13.50

We top this fresh burger (ground filet, N.Y. and chuck) with bleu cheese, bacon, sherried mushrooms and tobacco onions. Served with housemade potato chips and cole slaw

Station Burger *13.50

A lean 1/2 lb. burger (we use ground tenderloin and chuck) mixed with one of our special seasonings. Topped with sliced grilled pineapple, housemade mozzarella, lettuce and tomato. Served with housemade potato chips and cole slaw

Brunch Burger * Or is it a Breakfast Burger?14.00

A lean 8 oz. burger topped with bacon, firm cooked egg and cheddar cheese. Served with breakfast potatoes or housemade potato chips and fresh fruit

Station Philly14.00

This is bolder than what you might expect! Sliced prime rib is dipped in jus, placed inside a hoagie roll, topped with a spicy cheddar cheese sauce and served with blackened onions and peppers. Served with potato chips and cole slaw. That’s how we do it round here

The Whole Enchilada21.00

Four distinct enchiladas. One filled with green chile pork and served with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich red sauce and a casero and jack cheese enchilada topped with tomato serrano sauce

Create a trio and pick three 17.00

Enchiladas Fruta de Mar23.00

Three distinct seafood enchiladas. One filled with shrimp and served with our Santa Fe sauce: the second with crabmeat and covered with jalapeno creme, the third filled with lobster covered with lobster chile sauce

Chile Relleno18.00

Poblano chile served open face and stuffed with green chile pork, cheddar and jack cheeses. Served with Jalapeño creme sauce, New Mexico Chile Sauce and green chile fideo

Vegetable Chile Relleno15.00

Poblano chile served open face and stuffed with corn, grilled vegetables, black beans, cheddar and jack cheeses. Served with tomato serrano sauce, and green chile fideo

Tortilla Soup

Our signature soup. A rich chicken broth with chilies, cilantro, chicken breast, hominy, Monterey jack cheese, roasted peppers, black beans and crisp tortilla strips.

Petite 5.95 | Bowl 8.95

Soup of the Day

Petite 5.95 | Bowl 8.95

Soup and Salad13.00

Combine the Tortilla Soup or Soup of the Day with a choice between caesar, house or spinach salads

Terra Ramen Bowl15.00

A rich and flavorful broth with thin noodles, chicken, pork, beef, shiitake mushrooms, snow peas, bamboo shoots, green onions, bean sprouts and carrots.

Petite

Seafood Ramen Bowl16.00

A rich and flavorful broth with thin noodles, shrimp, scallops, white fish, shiitake mushrooms, bamboo shoots, green onions, snow peas, bean sprouts and carrots.

Petite

Station House Salad

Mixed field greens with artichoke hearts, tomatoes, goat cheese and spiced pecans perfectly matched with our southwestern vinaigrette.

Petite 11.00 | Regular 15.00

Spinach and Chicken Salad

A grilled chicken breast is served on top of tender spinach leaves with bacon, tomatoes, red onion, orange slices, goat cheese and candied cashews tossed with a sweet and sour bacon vinaigrette.

Petite 14.00 | Regular 18.00

Roasted Beet Salad

House roasted red and yellow beets served alongside bleu cheese crumbles and an exotic greens mix with a sweet balsamic dressing.

Petite 10.00 | Regular 14.00

Steak Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese, avocado and pico de gallo on a bed of romaine and spring mix. The crown is tender, chargrilled steak. Your choice of dressing. We recommend our house vinaigrette.

Petite 18.00 | Regular 22.00

Ahi Salad Oriental *

A chilled fillet of rare peppered ahi with baby field greens, cashews and an Asian vegetable medley with a wasabi soy vinaigrette.

Petite 18.00 | Regular 22.00

Chinese Chicken Salad

Shredded chicken, tossed with an Asian vegetable medley, orange segments, crispy won tons and our Asian vinaigrette

Petite 14.50 | Regular 18.00

Gyro Greek Salad

We take gyro meat (lamb, beef and pork) and place as the crown over a classic Greek salad. Romaine lettuce is tossed in a dressing of olive oil, lemon juice, red wine vinegar and herbs. Served with feta cheese, kalamata olives, cucumbers, sundried tomatoes and pepperoncinis.

Petite 18.00 | Regular 22.00

South of the Border

A “Taco Salad” like we do it!! Crisped pork carnitas, pulled chicken breast, black beans, corn, pico de gallo, casero, jack and cheddar cheeses are served atop a lettuce mix tossed with southwestern ranch.

Petite 16.00 | Regular 20.00

Soup and Sandwich or Taco14.00

You can choose a cup of tortilla soup or our soup of the day and combine it with a half of either our Tuna Melt, Turkey, Buffalo Meatloaf, Gyro sandwiches or one of our tacos.

(to upgrade to a seafood or El Carbon taco add 1.00)

Tuna Melt13.50

We make our tuna salad with Albacore tuna fillet tossed with a light mayo mix of eggs, celery and herbs. Topped with a tomato slice and provolone cheese. Served on a toasted English muffin

Monte Cristo14.00

We love this sandwich and wanted to share it with our friends. Roasted turkey breast, ham, mascarpone and swiss cheese between slices of French bread dipped in French toast egg batter and grilled. Served with fresh berry preserves

Ho Hum Chicken14.00

There is nothing ho hum about this sandwich. Chicken breast grilled with southwestern spices, topped with roasted peppers, pepper jack cheese, avocado, red onion, lettuce and tomato with chipotle aioli

Navajo Turkey Sandwich15.00

To slow roasted turkey breast, we add bacon, avocado, Provolone cheese, lettuce, tomato, habañero scented onions and lime aioli; then serve everything inside Indian grill bread

Ribeye Steak Sandwich18.00

Tender ribeye steak chargrilled, sliced and topped with caramelized onions, steak or fire butter and boursin cheese

Station Philly14.00

Spicy!

This is bolder than what you might expect! Sliced prime rib is dipped in jus, placed inside a hoagie roll, topped with a spicy cheddar cheese sauce and served with blackened onions and peppers

The Cuban14.00

We went back into our history to locate a special marinade from Little Havana in Miami. Our slow roasted pulled pork spends time with this marinade and then is crisped and served with ham, swiss cheese and battered dill pickles on a soft roll

Bahn Mi14.00

Classic Vietnamese sandwich with thinly sliced pork, cucumber, daikon, carrots, cilantro and shaved jalapeño with a flavorful Asian spread on a fresh hoagie roll

BBQ Pork Sand14.00

Slow cooked, pulled pork is tossed with our tasty Blackberry BBQ sauce and topped with french fried crispy onion straws and creamy cole slaw

Ultimate Vegetable Sandwich13.00

The grilled, marinated vegetable sandwich that even a meat eater would love! Fire roasted portabella mushrooms, yellow squash, zucchini, sun dried tomatoes, roasted garlic, spinach, parmesan cheese and pesto aioli inside a brioche bun. That’s a mouthful to say! Wonderful!

Station Burger*13.50

A lean 1/2 lb. burger (we use ground tenderloin, N.Y. steak and chuck) mixed with our “fire” seasoning. Served with sliced grilled pineapple and housemade mozzarella

Fundido Burger*13.50

Fresh burger smothered with grilled onions, red and green peppers, pico de gallo and a served with a rich fundido sauce

SMS Burger*13.50

SMS stands for swiss cheese, mushrooms and steak butter. They are a great combination

The RWG Burger*13.50

RWG stands for red, white and green burger. We use Brie and Boursin cheeses and add sauteed spinach and roasted red peppers to our half pound burger

Chef's Burger*13.50

We top this fresh burger (ground filet, N.Y. and chuck) with bleu cheese, bacon, sherried mushrooms and french fried crispy onion straws

Blackened “K” Burger *13.50

Fresh ground N.Y. covered with blackening spice and grilled. To that we add a Korean teriyaki butter that adds a touch of sweetness. To round out all of the flavors we put a touch of kimchi on the side for tart and crunch. It might just be your new favorite burger

Buffalo Meatloaf Sandwich14.00

We want you to try our meatloaf. Made with ground buffalo and topped with salsa fresca, tomatoes, pickled jalapeños, shredded lettuce and provolone cheese. Served on a hoagie roll

You’re My Gyro14.00

We think you will love this sandwich! Traditional gyro meat (lamb, beef and pork) with tzatziki sauce, lettuce, tomato and cucumber on our special Indian grill bread

Poké Bowl *22.00

Choose between fresh ahi, salmon, yellowtail (uncooked) or steak (cooked, seared). marinated poké style (soy, ginger, sesame, rice wine) Served over sushi rice with kimchi, daikon, julienned jicama, wasabi roasted peas, avocado, seaweed salad, edamame, mango and cucumber

Beef Stroganoff17.00

Spicy1

We have updated a classic fall dish. Tender beef short ribs, fresh mushrooms and fettucine noodles are folded into an emboldened beef and sour cream sauce

Smokey Chicken Pasta18.00

Spicy1

A boneless chicken breast smoked over mesquite,served with angel hair in a southwestern alfredo with a touch of chipotle peppers

Carnitas

Crisped pork with lime, cilantro, onion, poblano peppers, guacamole and green chile sauce.

1 Tacp 9.00 | 2 Tacos 15.00

Fish

Grilled, blackened mahi fillets with lime juice, cabbage, Pico de gallo, avocado and smoked jalapeño aioli.

1 Taco 9.00 | 2 Tacos 15.00

El Carbon

Seasoned steak, cheddar cheese, pico de gallo and Chile colorado sauce.

1 Taco 9.00 | 2 Tacos 15.00

Shrimp

Tender shrimp grilled with Sonoran spices.Topped with shredded cabbage, pico de gallo and papaya mango aioli.

1 Taco 9.75 | 2 Tacos 16.00

Chicken

Shredded chicken topped with lettuce, casero cheese, pico de gallo, chipotle aioli and sour cream.

1 Taco 9.00 | 2 Tacos 15.00

Jerk

You can choose beef, pork or chicken, to which we add a special jerk and pineapple marinade, a cool coconut guacamole, grilled pineapple and pickled cabbage and cilantro

1 Taco 9.50 | 2 Tacos 16.00

Pollo Fundido17.00

Tender chicken, onion and peppers filled chimichanga pillows topped with a lightly spiced, tasty cream cheese sauce. Served with Mexican rice and salad

Chile Relleno18.00

Poblano chile served open face and stuffed with green chile pork, cheddar and jack cheeses. Served with Jalapeño creme sauce, New Mexico Chile Sauce and Elotes

Vegetable Chile Relleno15.00

Poblano chile served open face and stuffed with corn, black beans, cheddar and jack cheeses. Served with tomato serrano sauce and Elotes

The Whole Enchilada20.00

Four distinct enchiladas. One filled with green chile pork and served with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich red sauce and a casero and jack cheese enchilada topped with tomato serrano sauce

Create a trio and pick three 17.00

Enchiladas Fruta de Mar22.00

Three distinct seafood enchiladas. One with shrimp and our Santa Fe sauce: the second with crabmeat and covered with jalapeño creme, the third filled with lobster meat covered with flavorful lobster sauce. Served with Elotes.

Tortilla Soup

Our signature soup. A rich chicken broth with chilies, cilantro, chicken breast, hominy, Monterey jack cheese, roasted peppers, black beans and crisp tortilla strips.

Petite 5.95 | Bowl 8.95

VooDoo Shrimp18.00

It’s the voodoo that we doo. Four Colossal shrimp seared with a flavorful, lightly spicy blackening seasoning. Served with a papaya-mango aioli, citrus aioli and pico de gallo

Daily Soup

Petite 5.95 | Bowl 8.95

Shrimp Paradiso18.00

Four Colossal shrimp seared in a coconut-Pineapple glaze. Served with tropical scented forbidden black rice, grilled pineapple and fruit salsa. Topped with a coconut-jerk sauce, blood orange reduction and toasted coconut

Elk Molotes16.00

Tender elk chargrilled with fresh jalapeños, stacked and served napolean style with pico de gallo, and jalapeño creme

Mussels/Clams Tampico15.00

Black mussels or Manila clams served “Tampico” style in our smoky “Station” butter, white wine and chipotle broth

Wagyu Zobaton17.00

A special cut of super prime Wagyu beef. Paper thin slices, flashed on the grill and served with specialty salts. Simple but fabulous!

* As Carpaccio with tomato, capers and egg 18.00

Calamari14.00

Calamari steak cut into strips, breaded with Japanese bread crumbs and quickly fried. Served with cocktail and sweet jalapeno cream sauces

Pork Lollipops17.00

Four slices of Thai marinated pork tenderloin, skewered and chargrilled. Served with sushi rice mixed with asian vegetables. Served with a Thai/wasabi sauce

Oysters Raw15.00

6 per order

Oysters Baked14.00

Stationfeller: Fresh shucked oysters (4) baked and topped with spinach, bacon, a touch of Ouzo, jack and cheddar cheeses

Ravioli Champigñon18.00

Portabello mushroom raviolis are served with an exotic mushroom blend. Topped with a flavorful tomato/basil sauce with a touch of tequila

Poké Cakes *16.00

Choose between fresh ahi or salmon. Served poké style (soy, ginger, sesame, rice wine) Served over Tempura battered rice cakes with chipotle aioli, avocado and seaweed salad

Queso Dip14.00

A tasty, creamy dip with chipotle chiles, jack and cheddar cheeses, sour cream, poblano and red peppers, cilantro and onions

Accompany the queso dip with chorizo, avocado, jalapeño chiles and Pico de Gallo - 3.75

S416.00

The title stands for Salmon Sashimi Seared with Sesame. Fresh salmon sashimi dressed with a citrus-soy sauce, topped with fresh ginger and chives before bathing it in a hot sesamegrapeseed oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance

Flaming Saganaki16.00

Breaded Kasseri cheese, baked and topped with oregano and lemon. Flamed with Ouzo! Served with Housemade pita bread

Salmon B.L.T. Lettuce Cups15.00

House smoked salmon fillet served inside butter lettuce cups and crowned with bacon, spiced pecans, sesame scented heirloom tomatoes and crispy wontons

Hummus Plate13.00

Hummus made from black beans with a hint of lime and cumin. Layered with a roasted beet pureé, then another layer of avocado pureé. Garnished with Casero cheese and toasted cumin seed. Served with Indian grill bread and fresh vegetables

Buffalo Chicken Dip

Spicy!

Tender, pulled chicken breast is served with a tasty, Buffalo wing style creamy dip with three cheeses. Garnished with bleu cheese crumbles and served with tortilla chips.

Serving for 2 10.00 | Serving for 4 14.00

Grilled Ice Wedge9.50

Wedge of iceberg lettuce grilled and served with bleu cheese and southwest vinaigrette dressings. Topped with bleu cheese crumbles and spiced pecans

House Salad6.50

Mixed field greens with artichoke hearts, tomatoes, goat cheese and spiced pecans perfectly matched with our southwestern vinaigrette

Caesar *6.50

The classic salad with an authentic caesar dressing

Spinach Salad6.50

Tender spinach leaves with bacon, tomatoes, red onion, orange slices, goat cheese and candied cashews tossed with a sweet and sour bacon vinaigrette

Spinach and Chicken Salad18.00

A dinner sized portion of the spinach salad above and to it we add grilled chicken breast

Roasted Beet Salad

House roasted red and yellow beets served alongside exotic bleu cheese crumbles field greens mix and potato crisps with sweet balsamic duet of dressing

Petite 10.00 | Regular 14.00

Gyro Greek Salad

We take gyro meat (lamb, beef and pork) and place as the crown over a classic Greek salad. Romaine lettuce is tossed in a dressing of olive oil, lemon juice, red wine vinegar and herbs. Served with feta cheese, kalamata olives, cucumbers, sundried tomatoes and pepperoncinis.

Petite 18.00 | Regular 22.00

Ahi Salad Oriental *

A chilled fillet of rare peppered ahi with baby field greens, cashews and an Asian vegetable medley with a ponzu vinaigrette

Petite 18.00 | Regular 22.00

Chinese Chicken Salad

Shredded chicken, tossed with an Asian vegetable medley, orange segments, crispy won tons and our Asian vinaigrette

Petite 14.50 | Regular 18.00

Steak Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese, avocado and pico de gallo on a bed of romaine and spring mix. The crown is tender chargrilled ribeye steak. Your choice of dressing. We recommend our house vinaigrette.

Petite 18.00 | Regular 22.00

South of the Border

A “Taco Salad” like we do it!! Crisped pork carnitas, pulled chicken breast, seasoned steak, black beans, corn, pico de gallo, casero, jack and cheddar cheeses are served atop a lettuce mix tossed with southwestern ranch. Served in a flour tortilla shell.

Petite 16.00 | Regular 20.00

Tropical Shrimp Salad

Shrimp poached and chilled, tossed in a rice paper bowl with spring lettuce, pineapple, mango, honeydew, cantaloupe, fresh berries, red onion and poblano peppers. Served with a Cruzan rum, raspberry and coconut vinaigrette
Petite 17 | Regular 21

Hawaii No-Ka-Oi

Your choice of the freshest Hawaiian fish fillets, pan seared and served with coconut forbidden black rice, asparagus chop sticks, roasted-garlic chile butter and garnished with mango salsa

Swordfish 36.00 | Ahi 38.00 | Chilean Sea Bass 41.00

Clam & Mussel Linguine28.00

The freshest clams and mussels from the Pacific Northwest, sauteéd in a light but rich broth and tossed with linguine. The crown is a fresh giant Sea Scallop

Gentle Salmon *27.00

Fresh Scottish salmon fillet chargrilled and served atop wilted spinach leaves folded into our orzo risotto pasta. Served with a light fumé sauce

Sweet Scallops *

Giant sea scallops pan seared and sauced with a lightly sweet Beurre Blanc, with bacon and mild chiles. Served with orzo risotto and edemame succotash.

Petite 27.00 | Regular 34.00

Lemon Roughly25.00

Orange Roughy fillet, dusted in flour and sauteed in a piccata style sauce with fresh lemon juice. Served with cilantro rice, roasted tomatoes and sauteed spinach.

Shellfish Pasta Scampi Style

Giant shrimp and fresh sea scallops, sautéed in a flavorful scampi butter with garlic and herbs. Accompanied by artichoke hearts, roasted tomatoes and fresh basil, blended with aged Asiago cheese and linguine pasta

Petite 36.00 | Regular 44.00

Poké Bowl *27.00

Choose between fresh ahi, salmon, yellowtail (uncooked) or steak (cooked, seared). marinated poké style (soy, ginger, sesame, rice wine) Served over sushi rice with kimchi, daikon, julienned jicama, wasabi roasted peas, avocado, seaweed salad, edamame, mango and cucumber

Calamari Piccata22.00

Tender calamari steak is dipped in tempura and flashed fried, Served with linguine, spinach and roasted tomatoes in a lemon butter sauce with capers and a secret citrus twist

Terra Ramen Bowl

A rich and flavorful broth with thin noodles, chicken, pork, beef, shiitake mushrooms, snow peas, bamboo shoots, green onions, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg.

Petite 16.00 | Regular 20.00

Mariscos Ala Baja26.00

A mixture of shrimp, clams, mussels and fresh fish slow cooked with jalapenos, onions and tomatoes in a flavorful light broth. Served with avocado fresca and cilantro rice

Seafood Ramen Bowl

A rich and flavorful broth with thin noodles, shrimp, scallops, white fish, shiitake mushrooms, bamboo shoots, green onions, snow peas, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg

Petite 17.00 | Regular 21.00

Jamaican-me-Crazy Paella26.00

Spicy!

We combine andouille sausage, chicken breast, white fish, shrimp and mussels with coconut black rice, mango and pineapple. We serve it in a spiced jerk broth

Green Thai’d Noodles

Spicy!

A vegetable medley of straw mushrooms, corn, bamboo shoots, snow peas, red peppers and cilantro are stir fried with noodles in a flavorful Green Curry/Thai sesame sauce.

For any of the above dishes, choose:

Vegetarian: Petite 14.00 | Regular 18.00

With Chicken: Petite 17.00 | Regular 21.00

With Beef: Petite 17.00 | Regular 21.00

With Shrimp: Petite 18.00 | Regular 22.00

Jambalaya

Spicy!

A classic from the Bayou. We cook Andouille sausage, crawfish, smoked chicken, shrimp and mussels in a flavorful Creole sauce. Served over cajun rice

Petite 20.00 | Regular 25.00

Veggie Pasta

We take portabella mushrooms, artichoke, sundried tomatoes, spinach and toss it in a light pesto with cheese, olive oil and garlic.

Petite 15.00 | Regular 19.00

Mumbo Jumbo Creole Gumbo19.00

We cook Andouille sausage, crawfish, smoked chicken and shrimp in a flavorful dark roux with filé and spices. Served over dirty rice

Smokey Chicken Pasta

Spicy!

A boneless chicken breast smoked over mesquite, served with linguine pasta in a southwestern alfredo with a touch of chipotle peppers

Petite 19.00 | Regular 24.00

Elk Fajitas *27.00

Tender elk flank steak, marinated with chiles and Sonoran seasonings, chargrilled, flamed with tequila, and served with avocado, grilled vegetables, adobo, jalapeño creme, salsa verde and flour tortillas.

OUR Babies

We use our special dry rub and slowly cook our ribs for hours, then top them with a root beer BBQ Sauce. Served with our Mac & cheese and vegetable of the day. You can ask for them dry. $8 split plate charge for this item.

Petite 19.00 | Regular 27.00

Forbidden Duck25.00

Roasted boneless duck breast served with an Asian style orange sesame sauce, coconut black rice and an oriental vegetable mix

Habanero Shrimp

Spicy!

Tender shrimp are dusted in spices and sauteed in butter with a flavorful habanero sauce, accompanied by chorizo grits filled with beans, cheese, corn, bacon, scallions and cilantro. Also served with grilled vegetables.

Petite 22.00 | Regular 27.00

Enchiladas Fruta de Mar23.00

Three distinct seafood enchiladas. One with shrimp and our Santa Fe sauce: the second with crabmeat and covered with jalapeño creme, the third filled with lobster meat covered with flavorful lobster sauce. Served with fideo.

The Whole Enchilada21.00

Four distinct enchiladas. One filled with green chile pork and served with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich red sauce and a casero and jack cheese enchilada topped with tomato serrano sauce

Create a trio and pick three 17.00

Chile Relleno

Spicy!

Poblano chile served open face and stuffed with:

Traditional: Green chile pork, cheddar, jack,and asadero cheeses. Served with a delicate cheese sauce, roasted red chile sauce and green chile fideo 18.00

Vegetarian: Corn, black beans, cheddar, jack and asadero cheeses. Served with a tomato-serrano sauce and rice 15.00

Seafood: Shrimp, scallops and crabmeat are combined with ricotta cheese and herbs. Served with our Santa Fe sauce, Jalapeño creme sauce and Mexican rice 21.00

Pollo Fundido18.00

Tender chicken filled chimichanga pillows topped with a lightly spiced, tasty cream cheese sauce. Served with refried black beans and Mexican rice

Fit To Be Trim

We take every health/diet philosophy, (low calorie, low fat, low carb, gluten free, sugar free, low salt, lean protein) and present them to you as one dish. Choose your protein, we add cauliflower risotto, edamame succotash and pico de gallo tomato wedges.

Filet Mignon

6oz. 28.00 | 10oz. 37.00

Boneless Ribeye

(Custom cuts above 16oz. at 3.00 per oz.) 

12oz. 29.00 | 16oz. 35.00

Ribeye "Cap"

6oz. 35.00 | 10oz. 44.00 | X Prime American Wagyu 8oz. 57.00

Prime New York49.00

(Bone-in, 75 day Dry Aged) 18oz

Porterhouse (Prime) 47.00

22oz.

Rib..EYE28.00

8oz

New York

12oz. 28.00 | 16oz. 34.00

Prime Rib

10oz 27.00 | 14oz 32.00 | 18oz 38.00

Elk (Flank Steak)

7oz 27.00 | 11oz 33.00

Buffalo Ribeye 44.00

12oz.

Pork Chops

1 Chop 18.00 | 2 Chops 28.00

Lamb Chops

(Colorado)

2 Chops 32.00 | 3 Chops 42.00

Fire Butter3.00

Spiced Butter, for those who can stand the heat!

“K” Butter3.00

A delicious Korean Teriyaki style butter

“BlacKened” 6.00

Bleu Diablo Style6.00

Tequila butter sauce and crumbled bacon & bleu cheese

Beurre Rouge3.00

Delicate, rich, red wine and butter reduction

Seven Herb and Pepper Butter3.00

Savory herbs with a mélange of ground pepper

Tampiqueña7.00

Blackened shrimp with grilled onions and peppers

Habañero7.00

Blackened shrimp with spicy habañero sauce

Exotic Mushroom Medley7.00

A blend of exotic mushrooms sautéed in herb butter

Guiness Bordelaise with Grilled Onions5.00

Rich, dark sauce with grilled onions

Hunan Style Short Rib

Slow cooked beef short rib braised in a hoisin sauce and served with an Asian vegetable mix, sauteed spinach and wasabi mashed potatoes.

Petite 20.00 | Regular 26.00

Buffalo Meatloaf

Lean ground buffalo baked with onions, garlic and peppers.
Served with a mushroom glacé,
Mac & cheese and seasonal vegetables.

Petite 18.00 | Regular 24.00

Beef Stroganoff

Spicy!

We’ve put a bold flavor twist on a classic fall dish. Tender beef short ribs, fresh mushrooms and fettucine are folded into an emboldened beef and sour cream sauce.

Petite 17.00 | Regular 21.00

Tenderloin of Pork *25.00

Natural, White Marble Farms pork tenderloin is slooow cooked and served with grilled onions and a Guiness Bordelaise sauce. Served with garlic mashed potatoes and vegetable of the day

24 Karat Cheesecake

A light airey cheesecake cloaked in ganache, served with a shimmering
gold champagne sauce and fresh fruit ..... 9 Bite... 4.5

Chai Tea Tiramisu

A perfect example of our unique cuisine. The classic, familiar and
loved dessert taken in a new delicious direction. The elegant
smooth flavor of Chai Tea, Yum!..... 8 Bite.... 4

Flourless Chile Brownie

We use the mild chocolate flavors and heat of the ancho chile
to add to the chocolate brownie and contrast the coolness
of sea salt/caramel ice cream and garnished with
housemade, salted caramel squares .... 8 Bite.... 3.75

Tres Leches Cake

A delicious 3 milk cake from the Mexican state of Sinaloa.
The cake is infused with liqueurs. Frosted with whipped cream
and fresh strawberries..... 8 Bite.... 3.75

Seasonal Fruit Cobbler

Seasonal fruit served warm and topped with a shortbread
cookie and vanilla bean ice cream..... 8 Bite.... 4

Station Bread Pudding

We take brioche bread and turn it into a moist, tasty bread
pudding and serve it with a whiskey caramel sauce
and vanilla bean gelato..... 9 Bite.... 4.5

Pot de Creme9.00

A rich, French pudding, espresso flavored, highlighted with
dark chocolate pearls and chocolate biscotti .

Dessert Nachitos

Chocolate tortilla chips topped with marscapone creme and
vanilla bean ice cream covered with mixed berries, grated mango,
oreo pieces, julienned mint, caramel and berry sauces.
The perfect sharing dessert ... 11 Bite.... 4

Lemon Tart

Pucker power at its finest. A rich lemon filling in a shortbread
crust and topped with toasted sweet meringue.... 8 Bite.... 3.75

Creme Brulee8.00

Your server will describe todays flavor.

Banana Cream Pie Martini9.50

Banana liqueur, vanilla vodka and cream. Topped withgraham cracker crumbles and whipped cream....

Butterscotch Slide8.00

Butterscotch schnapps, Bailey's and cream

Kioki Coffee9.00

Brandy, Kahlua, dark creme de cacao

Chip Shot Coffee9.00

Baileys, Tuaca and Coffee

Venetian Coffee9.00

Biscotti liqueur, whipped cream and coffee

To Giva For Coffee9.00

Godiva Chocolate Liqueur, Tuaca and Coffee

Nutty Irishman9.00

Frangelico, Baileys, Coffee and whipped cream

B-52 Coffee9.00

Bailey's, Grand Marnier and Kahlua

The Dream9.00

Tuaca, Tia Maria, Baileys, coffee and whipped cream

Fonseca Bin #278.00

Warre's, LBV 2001 (94pts.)13.00

Sandeman's Vau Vintage (94pts.)12.00

Dow's 2011 Vintage Port (97pts)18.00

Rare Wine Co. 1989 Madeira, (93 pts)9.50

Frapin VS (90pts)9.00

Frapin XO (99pts)19.00

Dolce, Late Harvest 2006 "98pts"27.50

No. 6 Wine Enthusiast top 100 With this wine, Dolce cements its status as California's most consistently great dessert wine. 80% Sémillon and 20% Sauvignon Blanc, and the grapes were infected with the botrytis, resulting in the fantastic sweetness. Devastating in apricot, orange, pear, honey, vanilla and créme brûlée flavors, in an unctuous, viscous texture, with wonderfully clean acidity, it's certainly one of the greatest sweet California wines in memory. $27.50 | $110.00

Arrowood, "Late Harvest", White Riesling, Alexander Valley 2005 "95pts" WE

It actually pours slow from the bottle, like honey. With 17.4 grams of residual sugar, it's decadently, deliriously sweet, but sugar is not its only charm. There's a fabulous flood of apricots, pineapples, peaches and limes, concentrated to their essence and geléed, enriched with pure vanilla and clover honey and dusted with cinnamon. Doesn't that sound good? $12.50 | $50.00

Mondavi, Moscato D'Oro 2011 "93pts"11.00

Buffalo Chicken Dip

Spicy!

Tender, pulled chicken breast is served with a tasty, Buffalo wing style creamy dip with three cheeses. Garnished with bleu cheese crumbles and served with tortilla chips.

Serving for 2 10.00 | Serving for 4 14.00

Asian Beef Tostadas18.00

Won Ton crisps individually piled high with marinated ribeye steak. The Won Ton crisps are topped with sushi rice, kimchi, grated ginger, mango salsa and of course the grilled marinated ribeye steak

Nachitos13.50

Housemade chips individually piled high with either PORK CARNITAS WITH SALSA VERDE, CHICKEN WITH JALAPENO CREME, OR MACHACA BEEF WITH CHILI COLORADO then topped with tomatoes, onions, black beans, corn, Monterey jack and cheddar cheeses. The perfect Nacho

Chicken Wings12.00

Large wings are served tossed with BUFFALO, HUNAN, BBQ, JERK, SWHOEETY or DRY-RUBBED

Shrimp Cocktail18.00

Four Colossal shrimp, poached and chilled. Served with a traditional cocktail sauce and our sweet jalapeno dipping sauce

The Cheesehead14.00

We have sooo many great cheeses we could not help but to put them all together. Asadero, asiago, brie, boursin, bleu, casero, cheddar, goat and jack are all on top of salsa fresca. And that is only through the letter “J”

The Veggie13.00

We put a lot of flavor into this. Feta cheese supplies the tang. We add tomato-serrano sauce, red onion, artichokes, mushrooms and tomatoes to round out the flavors

Mexican14.00

Housemade pork chorizo, New Mexico Chile sauce, casero, jack and cheddar cheeses, refried black beans, pico de gallo, black olives and sliced pickled jalapenos

The Stroggie14.00

You guessed it! Our popular Beef Stroganoff has morphed into a pizza. Beef short rib, mushrooms, onions and housemade mozzarella join forces with a lightly spicy, house specialty stroganoff sauce

Station Philly14.00

This is bolder than what you might expect! Sliced prime rib is dipped in jus, placed inside a hoagie roll, topped with a spicy cheddar cheese sauce and served with blackened onions and peppers

Ribeye Steak Sandwich *18.00

Tender ribeye steak chargrilled, sliced and topped with caramelized onions, steak or fire butter and boursin cheese

HamBurger *11.50

Fresh chargrilled 1/2 lb. burger (ground filet, N.Y. and chuck) served on a soft bun with lettuce, tomato and red onion

CheeseBurger *12.50

Fresh chargrilled burger (ground filet, N.Y. and chuck) served on a soft bun with lettuce, tomato and red onion. Choose from Asiago, bleu, boursin & brie, cheddar, swiss or jack cheeses

Fundido Burger *13.50

Fresh burger (ground filet, N.Y. and chuck) smothered with grilled onions, red and green peppers, pico de gallo and served with a rich fundido sauce

Blackened “K” Burger *13.50

Fresh ground N.Y. covered with blackening spice and grilled. To that we add a Korean teriyaki butter that adds a touch of sweetness. To round out all of the flavors we put a touch of kimchi on the side for tart and crunch. It might just be your new favorite burger

Station Burger *13.50

A lean 1/2 lb. burger (ground filet, N.Y. and chuck) mixed with one of our special seasonings. Served with sliced grilled pineapple, housemade mozzarella, lettuce and tomato

Diablo Burger *13.50

Fresh burger (ground filet, N.Y. and chuck) smothered with grilled onions, red and green peppers, pepper jack cheese, pico de gallo and a tomato/tequila sauce

Chef's Burger *13.50

We top this fresh burger (ground filet, N.Y. and chuck) with bleu cheese, bacon, sherried mushrooms and tobacco onions

The RWG Burger *13.50

RWG stands for red, white and green burger. We use Brie and Boursin cheeses and add sauteed spinach and roasted red peppers to our half pound burger (ground filet, N.Y. and chuck)

SMS Burger *13.50

SMS stands for swiss cheese, mushrooms and steak butter. They are a great combination. With this we top the fresh (ground filet, N.Y. and chuck) burger

Aubert, "UV-SL", Sonoma Coast 2009 "98pts" RP150.00

Tasting like a liqueur of crushed rocks intermixed with honeysuckle, baked apples, brioche and lemon butter, it is stunningly rich and medium to full-bodied with zesty acidity, purity and texture. A fabulous Chardonnay

Kistler, "Vine Hill", Sonoma Coast 2009 "95pts" RP150.00

Scents of lemon, almonds and pastry emerge from the glass. Immediately flavors of pear, buttered citrus, lemon oil and wet stone characteristics emerge. This is yet another dazzling wine from Kistler endowed with tremendous depth, detail and classiness

Domaine Leflaive, Puligny-Montrachet, 1st Cru "Clavoillon" 2008 "94pts" WE120.00

Beautiful lemon-scented wine, balancing rich butter and apricot flavors with intense, pure acidity. The wine at this stage is toast and fruit, still coalescing into its long-term future

Evening Land, "La Source", Eola-Amity Hills, OR 2010 "95pts" WE/W&S110.00

Gorgeously ripe fruit packs this wine with tropical flavors of cantaloupe, apricot and papaya. Lemony acid keeps it fresh and vibrant, and the overall texture and complexity are a revelation. This Chardonnay elevates the grape to new heights in this part of the Willamette Valley

O'Shaughnessy, Oakville, 2011 "95pts" AG96.00

This Chardonnay is gorgeous. White flowers, mint, apricots and lemon oil all meld together in the glass. The style is bright and floral, with lovely depth and no sense of heaviness. It does a great job of capturing Napa Valley richness while maintaining a gorgeous sense of poise and balance. Done in a combination of oak and steel, with native fermentations but blocked malolactics

Hartford Court, “Stone Côte Vineyard”, Sonoma Coast 2013 “96pts” WE92.00

The wine displays the firm, acidic minerality of that cool, foggy region. It has fantastic limpidity. The oak is remarkable for the purity of vanilla and smoky honey, while the underlying flavors of Meyer lemons, pineapples, nectarines and kumquats are decadently good. A masterpiece of Chardonnay

Gary Farrell, “Russian River Selection”, Russian River 2015 “95pts” WE 80.00

No. 1 Wine Enthusiast top 100 of 2017
A scent of French butter offers an immediate invitation to this excellent wine. Austerity on the palate gives way to a juicy core of invigorating tangerine and white peach flavors. The gravelly minerality on the midpalate finishes softly and with ease

Zepaltas, “Babushka”, Keefer Ranch, Russian River 2011 “96pts” BH/ST79.00

One of the most interesting and amazing Chardonnays tasted in a long time. The citrus of Keefer Ranch comes out immediately, the French oak barrels add the light toast and the yeasty freshness that gives the wine extra layers. Apricots, pears, honey, buttered toast, crème brûlée and sweet baking spices, brightened with acidity. More flavors are present and active than can be believed. 98 cases made

Rombauer, Carneros 2016 "93pts" WS72.00

A creamy-textured, charming style that’s easy to drink yet is deceptively complex and layered, with a mix of vanilla-scented oak and vibrant peach, nectarine, honeydew and apricot flavors. Long on the finish

Dutton Goldfield, “Rued”, Dutton Ranch, Green Valley 2010 “97pts” WE 68.00

The cold and fog actually helped this Chardonnay, which achieves a remarkable delicacy and tartness despite the power of its fruit. Really remarkable for the flood of golden mango, Asian pear and Key lime pie richness, which is grounded by a firm minerality. Oak influence and aging on the lees lend the perfect touches of smoky, buttered toast and zesty creaminess

Lynmar Estate, Russian River 2013 “94pts” WE 64.00

This is a tremendous blend of various vineyard sites, coaxed together into a stunning combination of beautiful floral aromas, ginger and baked lemon. Given time in new oak, it takes on flavors of apple and vanilla, never venturing out of range and remaining balanced and textured

Merryvale, Carneros 2015 “94pts” WE

A lengthy, plush and full-bodied expression of the variety, this wine is sourced from the producer’s estate, Stanly Ranch, as well as Hyde and Poe vineyards. Salty caramel and toffee are complemented by bright orange and lemon accents. It’s well balanced and attractive now
14.50 | 56.00

Hartford Court, Russian River 2016 “93pts” WE

This wine offers subtle aromas of jasmine flower, citrus oil, green apple and pear. The elegant aromatics are complemented by fresh kiwi, lemon drop and Pippin apple flavors. The fruit-focused mid-palate is followed by subtle mineral notes and a hint of crystallized ginger in the finish. Editors’ Choice
12.50 | 48.00

J.Lohr, "Arroyo Vista", Arroyo Seco, 2015 "98pts" BD

Winemaker Kristen Barnhisel continues the fine-tuning on Lohr’s ultimate version of the great white Burgundys of France. Classic techniques abound, from early-morning handpicking/sorting and stirring of the lees to extended barrel aging (14 months). Great mouth feel, very viscous, rich flavors, and a long, lingering finish. A true Monterey classic that should have the French looking over their shoulders.
11.50 | 44.00

Phantom, by Bogle, Clarksburg, Ca. 2016 “92pts” BD

Phantom Chardonnay entices with its rich layers. Green apple and pear transform into spicy flavors of freshly baked apple pie, while barrel fermentation and lees stirring imparts a creamy, luscious mouthfeel. French oak imparts sweet notes of vanilla and melted caramel
10.50 | 40.00

Cambria, “Katherines”, 2015 Santa Maria “91pts” W&S

This wine offers caramelized apple, seared pear, honeysuckle, a touch of buttercream and vanilla ice cream on the even, well-measured nose. The flavors lean more green but not underripe, with lime juice, green apple and green mango
9.50 | 36.00

Dona Paula, “Los Cardos”, Mendoza, Argentina 2017 “93pts” TP

The striking nose consists of pineapple, lemon spice, and chamomile. The acid is tense while the fruit is opulent: a sensational combination. Complex notes of tarragon and heather mingle between citrus and white peach.
8.75 | 33.00

Bogle, California 2016 “89pts” WE

Nicely balanced and complex in flavor, this blends bright apple and pear aromas with more subtle and spicy flavors like nutmeg, cinnamon and vanilla. The texture is smooth and sleek, livened up by good acidity, and the finish is long and lively
8.00 | 30.00

Merry Edwards, Russian River Valley 2015 "97pts" WROL84.00

The wine is barrel fermented with biweekly lees stirring to give the wine richness and texture. It is consistently among the top two or three produced in the United States. What sets it apart is its remarkable complexity, structure and harmony. On the first sip you may be reminded of ripe tropical fruits. On the second, citrus notes emerge. Then there is the note of white peach that is a signature characteristic of the finest Bordeaux blanc. On another sip you might find the tangerine and Meyer lemon note that signals Sancerre. Texturally, the wine exhibits a rich, oily mouthfeel, but with firm acidity and telltale traces of minerality. In a word, this vintage of Merry Edwards sauvignon blanc is positively brilliant and delicious

Greywacke, Marlborough, New Zealand 2017 “93pts” W&S

One of the most sought after Marlborough Sauvignons, demand must follow owner Kevin Judd around – he was chief winemaker at Cloudy Bay for 25 years before deciding to go things alone. A delicious fusion of ripe summer fruits and delicate floral perfume - citrus blossom and elderflower entwined with nectarines and white peaches, mandarin, and cantaloupe with a twist of lemon. Intensely flavored, succulent and crisp with a delicate herbal infusion - quintessential Marlborough
12.00 | 46.00

Cape Mentelle, "SBS", Margaret River, AU 2016 "94pts" JH

A 58/42% blend harvested at night; most cold-fermented in stainless steel, with 7% of the blend fermented in new and used French barriques; both components given 4 months lees contact. There is an array of citrus and tropical fruit aromas and flavors, but it is the electricity of the intense palate that is the defining feature of the wine.
11.50 | 44.00

Silverado, “Miller Ranch” Yountville, Napa 2016 “92pts” W&S

This wine’s exotic fruit develops past notes of tangerine and cherimoya toward the cool pinkness of grapefruit. A small addition of barrel-fermented semillon lends textural richness, deepening the fruit flavor without adding any overt wood tones. It follows a clean line, the tart structure bringing you back for another sip
10.50 | 40.00

Starmont, by Merryvale, Napa 2015 “91pts” WE58.00

A dash of Sémillon adds to the playfulness of this wine, which is medium-built and moderate-to-high in acidity. Tangy curls of lemon, lime and grapefruit evolve into a bristling back note of crispness that just begs for oysters
9.75 | 37.00

Matetic, "EQ Coastal" Casablanca, Chile 2016 "92pts" W&S

Matetic makes this wine from an estate vineyard in Casablanca, six miles from the sea. It’s far-coast sauvignon in surround sound, powered by pear scents, candied lemon and fresh herbs. The flavors run deep, and while acidity keeps it refreshing, the wine feels soft and friendly
9.00 | 34.00

Dona Paula, “Los Cardos”, Mendoza, Argentina 2016 “92pts” TP40.00

Greenish-yellow color. Very intense aromas of passion fruit, grapefruit, lime and white peach. In the mouth, it is a fresh, balanced, very lively and persistent wine
8.75 | 33.00

Clifford Bay, Marlborough, New Zealand 2015 "90pts" WRON

A terrific wine and a stunning value, this wine shows expressive aromas and flavors, with notes of dried herbs, grated citrus rind, and ripe grapefruit, the acidity is very energetic but ripe and not at all tart and the balance of fruit sweetness to citric acidity is just right
8.50 | 32.00

Bogle, California 2016 "90pts" TP

Another Best Buy from Bogle. This SB is crisp and complex in Asian pear, tangerine and green apple flavors, brightened with crisp acidity and made savory with dusty baking spices
8.00 | 30.00

Terlato, Friuli Colli Orientali, Italy 2016 "93pts" TP

No doubt this prestigious region in northeast Italy shines when it comes to white wines, an envious position on the world wine stage. This pretty, crisp white certainly shows ripeness in its concentrated notes of pear, peach and grapefruit, but its stony frame is a nod to the iconic mineral-rich, sloped terraced vineyards responsible for its pizazz and charm. The finish is clean, punctuated with an apricot accent
12.50 | 48.00

Dr. Konstantin Frank, Finger Lakes, NY. 2009 "89pts"44.00

Delicate aromas of lemon, fennel and cherry blossoms delight the senses and draw you towards a soft fruity taste with a dry zesty finish

Willakenzie, Willamette Valley, Oregon 2016 “92pts” WE

Perfectly differentiated from the winery’s equally excellent Pinot Blanc, this is a bit fleshier, with fresh flavors of apple and pear. The texture, mouthfeel and mineral-drenched acids all flow into a mouthwatering finish
10.00 | 38.00

Caposaldo, Veneto, Italy 2016 "90pts"

Pretty, fruity aromas of peaches and ripe apples, with just a hint of spicy toasted almond character, follow through to a full body, offering good fruit and fresh acidity
9.00 | 34.00

King Estate, "Acrobat", Oregon 2016 "91pts" W&S

From our great friends, Ed & Carolyn King. Their second label. Aromas of lemon cream and lees give a savory accent to this wine. It feels balanced, crisp and lean, with the acidity to match grilled calamari tossed with fresh herbs. A steal at the price
8.50 | 32.00

Castello Banfi, San Angelo, Toscana IGT, Italy 2015 “91pts” JS38.00

A dense and fruity Pinot Grigio with apple, banana and mineral aromas and flavors. Medium to full bodied with a bright finish
8.50 | 32.00

Douglass Hill, California 2016 "86pts"

Pale silvery straw. Starfruit, melon custard, and white strawberry aromas follow through on a brisk, round entry to a dryish light-to-medium body with citrus powder, sour cream, and talc notes. Finishes with a bruised apple and firm, dusty fruit tannin fade
7.50 | 28.00

Donelan, "Venus", Roussanne, Sonoma 2008 "94pts" RP95.00

A blend of 93% Roussanne and 7% Viognier, ranks alongside the great white Rhone Ranger blends produced by Manfred Krankl at Sine Qua Non. It offers a light green hue to its color, explosive aromatics of tropical fruits including lychee nuts, pineapples, and orange marmalade, excellent acidity, and superb richness. This dry, full-bodied, intense elixir’s alcohol is only 12%, which is hard to believe given the flavor intensity

Alban, Viognier, Central Coast 2014 “94pts” WE 58.00

Intense and fragrant, The flavors gain momentum on the finish. very fresh, with loads of honeyed peach and apricot as well as some exotic lychee and floral notes. The wine has good acidity and medium to full body, with good minerality

Delille Cellars, "Doyenne", Roussanne, Red Mtn. WA. 2009 "93pts" ST52.00

All Ciel du Cheval fruit. Bright yellow, Honey, ginger, quinine and an element of leesy complexity on the nose. Then dense, tactile and sappy in the mouth, with a fresh apricot flavor complicated by ginger spice. Really explodes on the long finish but retains its brisk quality

Château d' Epiré, "Cuveé Spéciale" Loire, France 2010 "92pts" WS48.00

Chenin Blanc. This wine has depth and cut, with a salted butter edge giving a mouthwatering feel while pear eau-de-vie, green plum and quince flavors hang in reserve. A lovely salty minerality is embedded in the long finish, which is dry and nervy, but also stylish

Pazo Cilleiro, Albariño, Rias Baixas, Spain 2015 "92pts" W&S46.00

It feels fresh and alive, moving throughout the mouth with graceful acidity (the wine did not undergo malolactic) and a fine leesiness that tap dances on the tongue. Fresh melon and stone-fruit aromas are laced with a mineral streak. This feels smooth, with good body weight. Flavors of orange, lemon and passion fruit finish long and stony. As a whole, this is super tasty, balanced and done just right

San Simeon, Stefano Vineyard, Viognier, Paso Robles 2015 “90pts” WS

A pop of lemongrass and lime zest leaps out of the glass in this fragrant white, with floral-scented citrus and peach flavors lingering on the long, expressive and juicy finish
11.00 | 42.00

Piattelli, Torrontés, Cafayate Valley, Salta 2016 “90pts” WA

A refreshing, fragrant wine. Tropical aroma of pineapple, peach and orange blossom. Acidity well-balanced with a medium finish
10.00 | 38.00

Dry Creek, Chenin Blanc, Clarksburg, CA. 2016 "90pts" WW

At first swirl, aromatics of white pear, pineapple and banana spring forward from the glass. On the palate, the wine is refreshing with flavors of mandarin, melon and white pear. The mouthfeel is lively and refreshing, and has a subtle creaminess
9.50 | 36.00

Pacific Rim, Gewurztraminer, Washington 2016 “93pts” BTI

Lush aromas of yellow rose petals, peony and lychee with a soft, fruity-yet-dry body, a graceful, tropical fruit salad & yellow apple and green pear skin finish. Very feminine and subtly expressive
8.50 | 32.00

St. Urbans-Hof, "Ockfener Bockstein" Spätlese, Mosel 2012 "96pts" WS85.00

Racy, with laserlike focus to the ethereal flavors of quince, fresh-cut apple, cherry and currant. Very pure and vibrant midpalate, showing plenty of jellied citrus notes. The finish resonates with mint and savory herb accents that are intense and complex.
Drink now through 2045. 325 cases made

S.A. Prüm, "Graacher Himmelreich" Riesling Spätlese, Mosel 2009 "94pts" WS64.00

An aromatic version, showing lilac, freesia and violet notes, followed by baked apple, black currant and slate flavors. Elegant and tightly wound, with a racy structure well-fused to the rich texture. The appealing aftertaste features notes of candied berries and mineral

Leitz, “Dragonstone” QBA, Rheingau 2016 “93pts” W&S

The 2016 tastes like summer, from dried grass and herbs to peaches and lemon-tree leaves, presenting it all with the warmth of the sun and the clarity of a bright blue sky. There’s nothing pushed about it: It just feels comfortable, balanced between richness and acidity, sweetness and mineral savor, holding those aspects with confidence and consistency
12.00 | 46.00

Chateau Ste. Michelle, "Eroica", Columbia Valley 2014 "93pts" W&S

Eroica in 2013 is deliciously precise, marked by a green apple freshness that isn’t just a flavor; it’s a feeling. Apple informs its lifted scent, its purity of flavor and also its driving, energetic movement. The textures draw to a close through the lens of citrus, lemon and lemon pith, a drawstring of focus and detail
11.00 | 42.00

Trefethen, Oak Knoll District, Napa 2015 "93pts" WROL

One of the world’s best Dry Rieslings this side of Alsace. The wine captivates with aromas of orange blossom, lime zest with a trace of jasmine spice, Smiles will be invoked with the lush and tropical palate with highlights of golden delicious apple and dried apricots. Fresh and flavorful Classic Riesling, bright and lilting. Always a phenomenal wine
10.00 | 38.00

S.A. Prüm, "Essence", QbA, Mosel 2016 "90pts" ADB

Pineapple, citrus and apple tart flavors show perfumy lavender notes in this white, ending with a plump, well-spiced finish
9.50 | 36.00

Sine Qua Non, "Labels", California 2007 "98+pts" RP250.00

A 475-case blend of 71% Roussanne and 29% Viognier, is primarily from the 11 Confessions Vineyard. and the resulting wine is a beacon for what can be achieved by blending two white Rhone varietals. About one-third new French oak is used. Honeysuckle, orange blossom, lemon oil, tropical fruit, and floral notes are found in this unctuously-textured white. Full-bodied and dry, with good underlying minerality, crispness, and an alluring freshness, This wine is so spectacularly perfumed and intense that it is hard to resist

Chapoutier, Les Meysonnier, Crozes-Hermitage 2014 “92pts” WS75.00

A flattering style, with creamed melon, peach and heather notes carrying through the soft, caressing finish, kept honest by a salted butter hint. Shows lovely length and fruit expression

Prisoner Wine Co., "Blindfold", Napa 2014 "93pts" RP

A distinctive combination of 35% Chardonnay, 20% Roussanne, 20% Viognier and small quantities of Riesling, Semillon, Marsanne and Grenache Blanc, the 2012 Blindfold is a sleeper of the vintage. Reminiscent of the Sine Qua Non whites from further south, it bursts with honeyed, caramelized white fruits, rose petals and pineapple. Medium to full-bodied with good acidity, brilliant purity and a delineation that is uncommon for a wine with so much flavor. I hope we see more blends such as this
12.50 | 48.00

Treana, Central Coast 2014 "91pts" WE

Lavish yet not overdone aromas of vanilla, plumeria, dried banana and yellow peach arise from the glass in this blend of 45% Viognier, 45% Marsanne and 10% Roussanne. There is a honeyed character to the palate, along with banana, mango and buttered guava bread, proving quite tropical yet very welcoming
11.75 | 45.00

Conundrum, by Caymus, Central Coast 2015 "90pts" WS

Fragrant and juicy, offering a charming mix of honeysuckle, peach, apple and lemon verbena, set on a light and effortless frame. A mouthwatering vein runs throughout. Sauvignon Blanc, Chardonnay, Viognier, Sémillon and Muscat Canelli
10.50 | 40.00

Domaine de Nizas, Languedoc, France 2010 "91pts"39.00

A rich style, delivering tropical fruit flavors of mango and dried pineapple, with golden raisin accents and a luscious spiciness. Meringue and mineral notes linger on the finish. 46% Roussanne, 36% Rolle, 18% Viognier. 580 cases made

Robert Mondavi, Botrytised, Napa 2001 “95pts” (375ml.)

Opulent layers of orange marmalade, kumquat and apricot aromas blend seamlessly with caramel and marzipan flavors to create an intense and complex wine with an endless finish. Rich, honeyed sweetness is balanced by perfect acidity
18.75 | 75.00

Arrowood, “Late Harvest”, White Riesling, Alexander Valley 2009 “95pts” WE (375ml.)

It actually pours slow from the bottle, like honey. With 17.4 grams of residual sugar, it’s decadently, deliriously sweet, but sugar is not its only charm. There’s a fabulous flood of apricots, pineapples, peaches and limes, concentrated to their essence and geléed, enriched with pure vanilla and clover honey and dusted with cinnamon. Doesn’t that sound good?
12.50 | 50.00

La Perlina, Moscato, Puglia, Italy 2016 “92pts” WROL (750ml.)

La Perlina, or “little pearl”, is inspired by the mythical past of the Mediterranean, A joyous wine bursting with personality. Hints of mint, tangerine, orange marmalade and flowers are woven together beautifully. A delicately sweet white wine with soft, pearl-like bubble
11.50 | 44.00

J. Lohr, “Late Harvest”, Riesling, Central Coast “93pts” WS (375ml.)

Has the depth and richness of wines many times its price. A sweet, rich and spicy California dessert wine with honey, pepper and floral aromas that add complexity to the ripe apricot and dried pear flavors
8.50 | 34.00

Dom Pérignon, France 2005 “97pts” JS 390.00

This is a gloriously ripe and toasty wine. It has a rich character emphasized by the round texture and the creamy mousse. So much richness and loads of ripe fruit such as pineapple and papaya. It has a wonderful, creamy texture and a long and intense finish. It’s a Champagne that fully satisfies but at the same time challenges you with its strength, depth and persistence on the palate

Perrier-Jouët, "Belle Epoque", France 2007 "95pts" WE260.00

The “Flower Bottle” has been released with good maturity, offering toast as well as fruit and a crisp, tight and mineral backdrop. There is an elegant style to the wine, with lovely harmony to the spice and smoke accents and flavors of poached pear, pastry, apricot and honey. The refined, creamy mousse carries the flavor range on the lasting finish

Schramsberg, "J. Schram", Brut Rosé, North Coast 2007 "97pts" WW195.00

An awesome rosé, just a tremendous feat. Insanely rich in toasted bread and lees, showing the influence of six years in the bottle. A tremendous core of strawberries, raspberries, orange zest, roasted macadamia, roasted coconut, pear liqueur and honey lasts into the finish. Despite the richness, the wine is dry. So lovely now you can hardly keep your hands off

Roederer Estate, "L'Ermitage", Anderson Valley "97pts" WE105.00

This is an exquisite sparkling wine made from 52% Chardonnay and 48% Pinot Noir, concocted into a special blend and aged for almost six years in oak cask. After disgorgement it was given another five months to sit in bottle before release. It has such freshness on the palate, such enviable acidity, that it’s hard to believe the grapes were picked so long ago

Henriot, "Brut Souverain", NV, France "93pts" WS90.00

Firm and toasty, with hints of tropical fruit mixing with notes of quince, lemon zest, smoky mineral, ginger and white pepper. This finds a balance between its fresh, lively character and a sweet, juicy component, ending with a long, mouthwatering finish

Piper Heidsick, NV, France “92pts” WS75.00

A mouthwatering Champagne, with a fine mousse, this offers juicy flavors of plum, candied grapefruit zest, ground ginger and pastry. Vibrant and expressive

Ayala, "Brut Majeur", NV, France "92pts" WW/JS54.00

Ayala, based in Aÿ is in the heart of Champagne. Ayala is looking very good and offers some genuine depth and complexity for this pinot-dominant blend, driving impressive concentration into a savory and defined style. On the palate, this offers up dried-red-cherry fruits, gentle spices and smooth, zesty bite. It finishes with precise, nutty tannin

Roederer, Brut, Napa NV “93pts” WS45.00

Seamless and silky, showing an almost effortless sense of complexity, with notes of lemon and pear paired with toasty brioche, fresh ginger and hazelnut details. Excellent structure; dry, fine acidity, well balanced, medium to long finish, fine nuances in the aftertaste

Berlucchi, "Cuvee 61" Rose, NV, Italy "91pts" WE42.00

A delicate pink color sets the stage for feminine aromas of pink rose, yeasty baked bread, small berries, savory forest and pine nut nuances. A fresh citrus note brings life to the finish and helps to enhance the wine’s sharp and lively perlage

Ruffino, NV, Prosecco, Veneto, Italy "89pts"

This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. There is not much body or weight in this crystal clean, pure, sparkling white, just pretty easy drinking bubbly
9.00 | 34.00

Korbel, NV, Brut, California (187ml) "86pts"11.00

This is like lemon sorbet, with sweet yet tart citrus, peach and creamy spice flavors

Deluca, NV, Prosecco, Veneto, Italy (187ml)11.00

This is like lemon sorbet, with sweet yet tart citrus, peach and creamy spice flavors

Wycliff, NV, California "86pts" BH

Easy to drink sparkler with some residual sugar. Done in the demi-sec style
5.00 | 22.00

Doyenne, Yakima Valley, WA 2010 "90pts" WE44.00

Grenache takes the lead position in this dusty, salmon-colored rosé. It looks and tastes French, and has been given a bit more bottle age than most domestic rosés. Fruits run from wild strawberry and watermelon to light citrus, woven together and set against rather firm tannins. A substantial wine with real grip and depth. Grenache, Cinsault and Mourvèdre

S.A. Prum, Pinot Noir Rosé, Mosel, Germany 2015 "91pts" TP

While smoky and subdued initially, a swirl of air releases prettier notes of raspberry and blossom from this dry rosé. It’s not deeply fruity, but zesty acidity and subtle bramble and mineral complexities pop and make it a great adult food friendly quaffer
12.00 | 45.00

Love & Hope, Rosé, Paso Robles 2016 “90pts” WROL

The 2016 Love and Hope Rosé is a delicate light salmon color with bright fruit aromas of passion fruit, guava, Ruby red grapefruit with undertones of Bing cherry and strawberry. The palate is lively with a mixture of passionfruit, cherry, strawberry, kumquat and rhubarb. 47% Syrah 27% Grenache 11% Mourvedre 10% Grenache Blanc 3% Counoise 2% Carignan
10.00 | 38.00

Charles & Charles, Rosé, Columbia Valley 2016 "90pts" WE

The wines from this collaboration between Charles Smith and Charles Bieler continue to impress. The rosé is mostly Syrah, with small amounts of Cinsault, Grenache, Counoise and Mourvèdre. It’s a complex, fashionably stylish take on rosé. Light fruit flavors of berry and melon are detailed and refreshing, with exceptional length on the palate
9.00 | 34.00

Douglass Hill, White Zinfandel, California 2016

Light berry, strawberry and white pepper. Some residual sugar makes for a light, easy drinking sipper
7.00 | 26.00

Kosta Browne, "Keefer Ranch" Russian River 2014 "96pts" RP240.00

Aged 16 months in 55% new French oak, the rich, gorgeously layered and textured 2014 Pinot Noir Keefer Ranch Vineyard offers an exotic fruit profile, with notions of cassis, passion fruit, spice and dried flowers all emerging from the glass. It has awesome richness and freshness in its cassis, black raspberry, crushed rock and subtle vanilla bean/sweet oak bouquet. It shows crunchier red fruits, pomegranate, cranberry and lingonberry. Full-bodied, layered and rich, yet with purity and precision, finishing with bright acidity and a velvet smooth finish

Beaux Frères, "Beaux Frères Vineyard", Ribbon Ridge, OR 2014 "95pts" WS180.00

No. 3 Wine Spectator 2016 Top 100.
Supple, expressive and multilayered, exhibiting flavors of plum, currant, pomegranate and violet that come together harmoniously, persisting into the long and exceptionally well-balanced finish. The 2014 brims with rich fruit and floral flavors that present themselves in layers, coming together into a supple, expressive balance

Soter, “Mineral Springs”, Willamette, OR 2015 “98pts” JS150.00

Tons of pressed violets and lavender as well as blueberries, plenty of herbs, cedar, almonds and acacia come through on the nose, before ginseng, ivy and slate kick in. The palate is so structured with intense yet velvety tannins and layers of fruit and spices. Such tension in terms of the fine acidity but intensely full-bodied. A great wine that will age for decades

Failla, "Hirsch" Sonoma Coast 2010 "97pts" WE140.00

This shows the trifecta of winemaker Ehren Jordan’s deft hand, the fabulous Hirsch Vineyard and the wonderful 2010 vintage. Even if you knew nothing of the wine’s pedigree, you’d be dazzled by its sheer richness of raspberry, cherry, cola and herb flavors, plus the firm, stone-driven minerality, the dryness, the feral mountain hints, the acidity and the overall dazzling structure. The alcohol level is comparatively restrained, providing just the right touch of warmth. New oak clocks in at only 30%, imbuing the wine with a nice seasoning of smoke.
Only 375 cases were produced

Sea Smoke "Southing" Santa Rita Hills 2014 "95pts" ADB120.00

Sea Smoke’s Pinot Noir Southing is gorgeous. It possesses striking textural depth and finesse. Juicy dark cherries, spices and flowers take shape beautifully as the wine fleshes out in the glass. The finish turns a bit fleeting as floral elements become more pronounced, but this is still a very pretty, nuanced Pinot

Evening Land, "La Source", Eola-Amity Hills, OR 2010 "95pts" WE/W&S115.00

In a stellar lineup of 2010 Evening Land Pinots, this is the best. It displays eye-popping character and depth, a ripe powerhouse at just 13.1% alcohol. Black cherry fruit comes laced with cinnamon and baking spice notes. It’s a full, round, rich, and fruity wine that just never quits

Martinelli, “Bondi Home Ranch” Russian River 2014 “96pts” RP105.00

The cool-climate 2014 Pinot Noir Bondi Home Ranch, from the Green Valley in the Russian River, is absolutely spectacular. It saw 80% new oak because it was so concentrated, and it seems to have sucked it up and only reveals just a slight wood spice to its full-bodied, beautifully textured, black raspberry and blackberry fruit. This is one of the profound 2014s and should drink well for 15-20 years

Roar "Sierra Mar" Santa Lucia Highlands 2013 "95pts" RP99.00

The 2013 Pinot Noir Sierra Mar shows a vibrancy and tension that’s distinctly granite influenced. Deep, rich, and concentrated with fabulous notes of Bing cherries, black raspberries, potpourri, violets and spice to go with a full-bodied, layered, supple and seamless style on the palate. Like all of Roar’s 2013s, it’s full-bodied, impeccably balanced, and has both freshness and richness

EnRoute, "Les Pommier", Russian River 2014 "93pts" WE69.00

The producer’s flagship wine, this is sourced from several Green Valley sites, including Amber Ridge and Manna. Both contribute a full-bodied wealth of packed-earth flavor in a generously layered, rich explosion of dark cherry, plum and pomegranate. Along the way, streaks of citrus and black tea provide exotic interludes

Dutton Estates, “Karmen Isabella” Russian River 2012 “94pts” WE 64.00

Densely delicious, this is earthy in a forest floor kind of way—it’s explosive in black cherry, plum and compelling, exotic spice. Medium bodied and lushly layered, it’s persistent on the palate, brooding in ripe fruit yet buoyed by ample acidity

Martinelli, “Bella Vigna” Sonoma Coast 2015 “96pts” WE64.00

Perfumed and meaty, this coastal wine offers strong elements of cured bacon and intense hints of smoke. The nose is additionally gorgeous in rose and dried herbes de Provence. Crisp, savory fruit gives it freshness and complexity, a succulent tartness that lingers a long time on the palate

Belle Glos, “Clark & Telephone”, Santa Maria 2016 “92pts” WW

A complete Pinot Noir, the complex and stylish 2016 Belle Glos Clark & Telephone Vineyard Pinot Noir shows exceedingly fine aromas and flavors—red berries, boysenberries, and bramble fruit. The wine’s accent of oak brings all of its elements together in a nice package
16.00 | 62.00

Truchard, Carneros, Pinot Noir 2015 “92+pts” WROL

Rich aromas of black cherry, rhubarb, and wild strawberry; with notes of citrus blossom, tea, and earth. The mouth is round and silky; with flavors of plum jam, cranberry, and sweet vanilla. Firm acidity and delicate tannins provide a lingering finish of spice and red fruit
14.00 | 54.00

Cherry Pie, Tri County 2015 “92pts” WE

This effort has a beautiful, fresh cherry aroma, silky texture and bright but ripe fruit flavors subtly accented by spices. It strikes a harmonious chord with great flavors, vibrant texture and wonderful varietal personality
12.00 | 46.00

Hahn, "SLH" Central Coast 2016 "92pts" WS42.00

The texture is plush, with lots of complex flavors, ranging from plum to anise to dusty, cedary oak. Satisfying from start to finish, ending with dusty, nutmeg-scented tannins

King Estate, “Acrobat”, Oregon 2015 “91pts” W&S

From our great friends, the King family. Their second label. As bright and fruity as a Beaujolais, this youthful pinot leads with scents of raspberries and red cherries and a woodsy bottom note. The flavors are light and fresh, the fruit giving way to a mild amaro-like bitterness
10.50 | 40.00

Austerity, Monterey, 2016 “92pts” TP

Long on flavor and is one of the most velvety expressions of Monterey County Pinot Noir out there. Distinct, with rich, dark fruit flavors and a velvety texture, it has the depth to take on a grass fed steak or smoky, spice-rubbed ribs with its deep concentration of flavors and fresh, clean acidity
9.50 | 36.00

Bogle, California 2016 “91pts” WE

A tower of tannin shapes this deep-colored and ripely fruity wine into an awesome drink. Layers of fine tannins pile up to make a firm, thick texture that supports lots of deep berry flavors and cleans the palate as you sip. Elegant, classic Pinot
8.75 | 33.00

Achaval Ferrer, "Finca Mirador" Mendoza, Argentina 2009 "96pts" RP185.00

A glass-coating opaque purple color, it sports a captivating nose of sandalwood, exotic spices, espresso, lavender, black cherry, and black raspberry. Layered on the palate with a velvety texture

Bodegas Trapiche, "Terroir Series Finca Ambrosia" Mendoza, Argentina 2011 “95pts” RP95.00

The 2011 Terroir Series Malbec Finca Ambrosia is pure Malbec from the Gualtallary vineyards. As is the norm in the Terroir Series, the grapes fermented in small concrete vats with indigenous yeasts and the wine matured in new French oak barrels for 18 months. Subtle floral aromas and wild berries, with perfectly integrated oak and a sense of harmony and elegance. The palate is austere, serious with the chalky minerality, very fine tannins and great balance. It is seductive, elegant and mineral. Amazing that a top-scorer is still very good value for the quality it delivers. This is a lengthy, beautifully rendered wine

Tapiz, "Black Tears" Uco Valley, Argentina 2011 "94pts" WE90.00

Wine Enthusiast 2016 Top 100.
Pure, ripe blackberry aromas are heady, toasty and crisp like burnt bread crust. This Malbec has a profound, drawing mouthfeel defined by full extraction and muscular tannins. Savory flavors of blackberry and roasted plum end with depth, focus and welcome freshness

Altos Las Hormigas, “Gualtallary” Uco Valley, Argentina 2016 “96pts” WA74.00

A wild and structured expression of the grape, place and vintage. It comes from two selected plots in Gualtallary and has a very perfumed nose that is intoxicating, with notes of decayed violets, wild herbs and an earthy touch. The palate is pure chalk, with mineral notes, ultra refined tannins and a dry, tasty finish. It has higher minerality and the added freshness of 2016. This has to be one of the best wines ever produced at Altos Las Hormigas

Tapiz, “Alta Collection” Uco Valley, Argentina 2014 “95pts” JS

A solid wine with blackberry and black pepper character. Full body, chewy tannins and a fresh and cool finish. So polished and beautiful. From grapes grown in Valle de Uco. Pomerol’s legend Jean-Claude Berrouet consults here
15.00 | 58.00

Piatelli, “Grand Reserve” Cafayate Valley, Salta 2014 “93pts” JS

A rich, spicy wine with a satin cherry and blackberry flavor. Dark chocolate notes create a powerful finish
13.00 | 50.00

Finca el Origen, Reserva, Mendoza, Argentina 2016 “93pts” JS

Complex aromas of orange peel, dark berries and hints of spices. A full-bodied, lovely and crafted wine with a long and caressing texture. A beauty already. Attractive and intense violet color, it displays ripe red fruit aromas such as plums and red and black cherries, with a strong floral presence perfectly combined with vanilla and chocolate granted by the oak. In the mouth, it is mild with sweet and velvety tannins
12.50 | 48.00

Kaiken, "Reserva" Malbec, Luján de Cuyo, Argentina 2016 "90pts" WA

Hot on the nose, with earthy berry aromas and touch of animal fur, this is a rich wine with a blanket-like mouthfeel. Concentrated, almost stewy flavors of spice and chocolate-infused blackberry finish oaky, and chocolaty
11.00 | 42.00

Dona Paula, “Los Cardos”, Mendoza, Argentina 2017 “92pts” TP69.00

Deep violet red color. Intense, spicy, sweet aromas, with notes of red fruit and floral hints such as violets. In the mouth, it is soft, velvety, fresh, and well balanced
9.75 | 37.00

DANA Estates, "Lotus" Napa, 2009 "97pts" RP490.00

A rich, sensual wine, the 2009 Cabernet Sauvignon Lotus Vineyard captures the best qualities of the vintage. Layers of dark red fruit, kirsch, sweet spices, tobacco and herbs saturate the palate as this large-scaled, voluptuous wine opens up in the glass. There is a purity and centeredness to the 2009 that is striking. Overall, a wine that delivers so much pure pleasure. Exotic spice and kirsch notes reappear on the finish. The 2009 was fermented in a combination of 45% oak uprights, 45% cement and 10% barriques. It spent 26 months in 100% new French oak barrels

Quilceda Creek, Columbia Valley 2009 "99pts" RP /98pts. WE285.00

A ripe, flamboyant and brilliantly proportioned effort that oozes kirsch, licorice, lead pencil shavings and dried spice on the nose. Showing the perfume and headiness of the vintage, it nevertheless stays vibrant and lively on the palate while delivering layers of fruit and texture. While formidably structured and tannic, it can be enjoyed now due to the overall tannin quality and purity of fruit

Venge Vineyards, "Reserve", Oakville 2008 "99pts" WE250.00

An absolute joy and triumph. Just superb, showcasing the best of Oakville. Perfect tannins, as pure as velvet and sweet, and perfect oak, too, with beautifully applied char and wood spice. That the oak is 100% new is in keeping with the wine’s volumetrics. The wine’s flavors are a profound, heady expression of blackberries, blueberries, cassis and dark, barely sweetened chocolate. Just spectacular, a real achievement by any world class standard. Production was a scant 275 cases

Beringer, "Private Reserve", Napa, 2007 "97pts" RP240.00

One of the finest Private Reserves made over the last two decades. It exhibits a dense purple color as well as an extraordinary nose of blackberries, white chocolate, licorice, tobacco leaf, smoky barbecue, charcoal and a burning ember-like note reminiscent of a Graves from Bordeaux. It has a locked and loaded, intense, dense, luscious, full-bodied, opulent style with sweet tannins

Plumpjack, "Estate", Oakville, 2012/14 "94-96pts" RP235.00

The saturated, dense, inky/purple-colored 2012 Cabernet Sauvignon Estate reveals spectacularly sweet fruit (sucrosity) and purity as well as a full-bodied mouthfeel, and a lightness and ethereal complexity that are not the least bit heavy. This stunning 2012 displays velvety tannins and up-front drinkability (which is somewhat surprising), but gorgeous seductiveness and plenty of blackcurrant and black cherry fruit

O'Shaughnessy, "Howell Mountain", Napa, 2010 "96+pts" RP225.00

The 2010 Cabernet Sauvignon Howell Mountain covers every inch of the palate with layers of deep, rich, dark fruit. Blueberries, blackberries, violet and cloves seem to pop right out of the glass in this juicy, extroverted wine. Deceptively approachable, the 2010 has plenty of tannin lurking beneath its massive fruit. It is one of the deepest, inkiest 2010s I tasted from Howell Mountain

O'Shaughnessy, "Mt. Veeder", Napa, 2010 "97+pts" RP225.00

The 2010 Cabernet Sauvignon Mt. Veeder. shows the darker side of the appellation in its blackberries, cassis, grilled herbs, new leather, spices, dark red cherries, iron, crushed rocks, flowers and mint. The layers of bright underlying minerality and acidity give the 2010 much of its energy and sheer thrust.. There is no shortage of muscle and sheer class in this superb, pedigreed Cabernet Sauvignon. The finish alone is remarkable for its crushing intensity

Robert Mondavi, "Private Reserve", Napa, 2008 "95pts" RP210.00

A big wine loaded with black fruit, cedar, licorice, grilled herbs and tar. Layers of flavor build effortlessly to the muscular, virile finish. Despite its size, it maintains elements of classicism that serve to balance some of the wine’s more extroverted leanings. The wine impresses for its depth, expressive inner perfume and beautifully integrated tannins. It is a showstopper from Mondavi. The 2008 Reserve is 85% Cabernet Sauvignon, 8% Cabernet Franc and 7% Petit Verdot

Robert Foley, Napa 2013 “98pts” RP 195.00

100% Cabernet Sauvignon from Atlas Peak and Calistoga. Opaque purple to the rim, with beautiful notes of charcoal embers, melted road tar, truffle, blackberry and cassis, this big, unctuously textured, full-bodied wine has incredible density and richness, a full-bodied mouthfeel and a phenomenal finish. It is young, but undeniably impressive

Stonestreet, "Rockfall", Napa 2012 "96pts" RP185.00

The 2012 Cabernet Sauvignon Rockfall, which is planted at 2,000-2,200-foot elevation. Made from 100% Cabernet Sauvignon, it spent 20 months in 50% new French oak. Deep, full-bodied and powerful with a fabulous bouquet of damp earth, forest floor, blackcurrants, blackberries, licorice and vanilla, it is staggeringly rich, multidimensional, pure and deep with a finish that lasts 45 seconds

Forman, Napa 2009 "96pts" WA180.00

Stunning! An exotic, open bouquet melds into dark red fruit in this racy, sexy Cabernet. Espresso, graphite, crushed flowers, spices, mint and licorice are some of the notes that emerge from the glass. All of the elements flow together gracefully to the refined, supple finish. It is dazzling and immensely appealing, even today. The blend is 75% Cabernet Sauvignon, 15% Cabernet Franc, and the rest Petit Verdot and Merlot, all from Forman’s vineyard at the base of Howell Mountain

Robert Foley, Napa 2009 "96pts" RP/BH175.00

This wine possesses an ethereal nose of spring flowers, boysenberry, blueberry, black currant, and spice. Following that seductive aromatic display, Foley’s brilliance is again exhibited in the mouthfeel of this seamless wine, which has full-bodied flavors, no hard edges, gorgeous layers of fruit, and loads of complexity already. The startling thing about this wine is how smooth and elegant it is with all of the massive flavors. You will think that the day you opened the wine was precisely the day it was meant to be opened. Wow!

Robert Craig, “Mt. Veeder” Napa Valley 2014 “95pts” RP130.00

The 2014 Cabernet Sauvignon Mt. Veeder comes from a vineyard once owned by the late Robin Williams called Pym Rae. Blueberry, blackberry and cassis are all present in this full-bodied wine that displays the high-elevation bluer fruits that Mt. Veeder can provide. There is a floweriness and full-bodied richness, big extract, but great balance and no rusticity

Laurel Glen, "Sonoma Mountain" Sonoma 2009 "94pts" WE90.00

Very tannic in it’s youth, in the Laurel Glen way, the wine’s toughness is due to the estate vineyard’s mountain terroir. Now, with the bottle age this wine has softened and is now big and balanced. It’s rich and vital in black currant and mineral, with just the right touch of new oak, and it shows a sophistication not seen from the winery in years. What a beautiful wine now that it has come of age

Louis Martini, Napa 2014 “95pts” RP 78.00

The wine has an opaque purple color, a beautiful nose of blueberries, blackcurrants, licorice, camphor and graphite. The wine is full-bodied and multilayered on the palate with sensational richness and length. It should drink well for 20-25 years. It spends 18 months in a combination of 30% new and 70% used French and American barrels. It is another big boy at 15.4% natural alcohol

Austin Hope, Paso Robles 2015 “97pts” WE

Dark and thick in the glass, aromas of black currant and blueberry meet with roasted coffee, chocolate syrup and baked plum on the wondrous nose. The palate is soft and extremely expressive, with blueberry, black pepper, firm midpalate tannins and a finish that’s redolent of cappuccino candies
17.50 | 68.00

L'Ecole No.41, Columbia Valley 2012 "92pts" W&S62.00

Powerful and broad shouldered, this robust cabernet shows a softer side with air, bringing scents of cedar frond and gravelly minerality to go with the dark black cherry fruit. The flavors are weighty, but acidity courses through to lend them structure

J. Lohr, "Hilltop", Paso Robles 2014 "93pts" WE

A blend of 90% Cabernet Sauvignon, 5% Petit Verdot, 4% Malbec and 1% Syrah, aged 18 months in French oak barrels, 60% new. A beautiful, harmonious blend; smooth, balanced, full-bodied rich in tannic structure, with deep, complex flavors of blackberries, cocoa dust, cedar and Indian spices. Appeals now for sheer deliciousness
15.50 | 60.00

Chateau Ste. Michelle, “Cold Creek”, Columbia Valley 2013 “92pts” RP

The inky colored 2013 Cabernet Sauvignon Cold Creek Vineyard checks in as 100% Cabernet and saw 22 months in 64% French and American oak. Ripe, sexy, textured and with real density, it gives up lots of chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors. It has the texture to drink nicely today
14.75 | 57.00

Lapostolle, “Cuvee Alexandre”, Rapel Valley, Chile 2013 “94pts” JS54.00

Deep and dense yet agile and fine. Full body, blueberry and black currant character, Gorgeous wine. Good tannic structure, round mid palate and a seamless silky finish. Blend: 85% Cabernet Sauvignon; 14% Carmenere and 1% of Cabernet Franc. Biodynamically grown grapes

Tapiz, “Alta Collection” Uco Valley, Argentina 2014 “96pts” JS

A wine with lots of depth and fruit now with dark berry and dark chocolate character. Full body, velvety tannins and a long and flavorful finish. So much here. Great wine. From its Andean origen in San Pablo, one of the highest areas planted to vines in Valle de Uco
13.00 | 50.00

Viña Koyle, "Los Lingues", Alto Colchagua, Chile 2012 "91pts" WS

A ripe and muscular red, offering dark plum, dark cherry and currant flavors, filled with notes of dried beef and Asian spice. Grippy midpalate, with a creamy allure. Mint and dark chocolate accents underlie the long, rich finish
12.00 | 46.00

Wines of Substance, Columbia Valley 2016 “93pts” RP/JD

Deep, inky-colored offering terrific notes of cassis, blueberries, violets and wood smoke. Medium to full body, ripe tannin and a classy finish. Deep, rich, full-bodied, and beautifully balanced, this is the real deal. It way over-delivers for the price. It’s worth pointing out that this cuvee comes mostly from vineyards planted, and farmed, by Charles Smith. This undoubtedly contributes to the incredibly high quality
11.50 | 44.00

Juggernaut, “Hillside” California 2015 “91pts” CSFWC

Steep hillside vineyards are difficult to maintain and harvest, but the results are worth it. A huge, rich, opulent wine with complex flavors of chocolate, coffee, blackberries, cassis, mint, and velvety tannins. Aged in new French oak adds further complexity with vanilla and toast as well as creating a round and supple texture on the palate. Concentrated, Rich, and Highly Recommended!
11.50 | 44.00

Omen Wines, “Omen”, Sierra Foothills, 2016 “93pts” WE

This is an eye-opening wine that shows how good Cabernet from the Sierra Foothills can be. Beautiful deep black cherry and cassis aromas lead to broad generous flavors that instantly expand across the palate and accompany a moderately tannic, elegant texture. Hints of black fig, cedar and mint surround the concentrated fruit core, adding to the wine’s complexity
11.00 | 42.00

Austerity, Monterey, 2016 “91pts” TP

A melange of black berry, vanilla stick, and bright spicy aromas is present on the nose. Full bodied and evenly structured on the palate with notes of ripe blueberries, black licorice, and black cherries that culminate in a long, dry finish. An easy drinking Cab
10.00 | 38.00

Root 1, Colchagua Valley, Chile 2016 “95pts” BD

From ungrafted of original European rootstock that have never been blighted by phylloxera; bold, rich varietal aromas and flavors in a ripe, mouth-filling, and easy-to-enjoy style; richness, quality and value
9.50 | 36.00

Bogle, California 2016 “89pts” WE

Oaky accents like nutmeg and cinnamon stand out in the aroma, and continue in the flavors while concentrated cherry and berry flavors flood the tongue. This wine is bold, appropriately tannic, and piles on both wood and fruit flavors in profusion. It was aged in American oak for 14 months
8.50 | 32.00

Douglass Hill, California 2016 “87pts”

It has the stuffing and fruity ripeness of plenty of other costly Cabernets, at a fraction of the price. Maybe that’s because they didn’t drench it in expensive oak barrels. Don’t look for char or vanilla or smoke, just terrific blackberry flavor in a dry package
8.00 | 30.00

Vérité, “La Joie”, Sonoma 2006 “98pts” WE 285.00

A blend of 64% Cabernet Sauvignon, 13% Merlot, and the rest Cabernet Franc, Petit Verdot, and Malbec,. Shows huge waves of blackberries, black currants and cassis, dark chocolate, earthy minerals and considerable oak, which is tasteful and unobtrusive. It possesses a rich, full-bodied personality with mouth-filling levels of tannin, extract, and fruit. The Bordeaux varietals grown in California’s North Coast exhibit sweet tannins as well as superb fragrance and purity. Yet, Verite’s wines are among the more structured, dense, and powerful of the vintage

Betz Family Winery, “Clos de Betz”, Columbia Valley, WA. 2010 “94pts” RP130.00

Clos de Betz is a blend of 58% Merlot, 35% Cabernet Sauvignon and 7% Petit Verdot. Ripe, voluptuous and supple, it offers up a black cherry, currant, tobacco, cedar and bouquet garni aromatic profile to go with a medium to full-bodied, mouth-filling and beautifully textured personality. More elegant than powerful, it nevertheless has ample polished tannin emerging on the finish and should evolve nicely for 10-15 years

Robert Mondavi, “Maestro”, Napa 2013 “97pts” WROL 115.00

Merlot leads the orchestra of aromas, flavors and textures in this deeply colored Bordeaux blend. Each varietal plays it part, yet all contribute to the harmonious crescendo of dark black fruit, dark plum, spicy cardamom, nutmeg, and dried herb flavors. The finished piece is mouth-filling with fine tannins and closes with luxuriously, long notes of rich dark berries and spice. 59% Merlot, 25% Cabernet Franc, 7% Cabernet Sauvignon, 6% Petit Verdot, 3% Malbec

San Simeon, “Stormwatch” Reserve, Paso Robles 2013 “98pts” ADB/TP113.00

*Tasting Panel Award of Excellence
47% Cabernet Sauvignon, 16% Malbec, 11% Petit Verdot, 5% Cabernet Franc. San Simeon Stormwatch is a rich, mouthfilling wine that reveals ripe flavors of blackberry, dark cherry, raspberry, black pepper, bitter chocolate, black plum skins and lavender. French oak barrels contribute spice and vanilla. Structured tannins provide texture and depth with a lengthy finish. Stormwatch is perfectly balanced between power and finesse

K Vintners, “The Creator”, Walla Walla, WA. 2010/13 “95pts” WS/WE 110.00

Firm, focused and dripping with personality, this is full of wet slate, rare meat and sourdough toast flavors, along with dense, dark blueberry and plum fruit, all competing for attention against polished tannins that let the finish roll on and on. Cabernet Sauvignon and Syrah

Tablas Creek, “Esprit de Tablas”, Paso Robles 2015 “95+pts” RP110.00

The 2015 Esprit de Tablas is a beauty, bursting from the glass with notes of rose petal, cracked pepper, Provence herbs, licorice and sweet red cherries. Medium to full-bodied, satiny and layered on the palate, it’s elegant and expansive, with an ample but vibrant core of fruit and a beautifully defined, fragrant finish. A blend of 49% Mourvèdre, 25% Grenache, 21% Syrah and 5% Counoise

Robert Craig, “Affinity” Napa Valley 2013 “94pts” JS/WW105.00

The ultra-rich 2013 Robert Craig Affinity is simply outstanding—a description of the wine would almost be anticlimactic. Everything seems to be in perfect synchronization—ripe fruit, clean earth, dried leaves and a light touch of oak. This seamless wine is drinking beautifully, and will for many years to come

Keenan, Cabernet Franc, Napa 2013 “94+pts” RP100.00

100% estate Cabernet Franc from their holdings on Spring Mountain. Beautiful blueberry and raspberry fruit interwoven with spring flowers jumps from the glass of this wonderfully balanced and elegant, yet authoritative wine. It is rich, medium to full-bodied, but at the same time ethereal and finesse-oriented. This is a great example of Cabernet Franc at its best. Intense, but elegant

Numanthia, “Numanthia”, 2012, Castilla Leon, Spain “93pts” WS 99.00

100% Tempranillo. This rich, generous red delivers plum pudding, dark chocolate and baking spice flavors, with loamy earth and licorice notes. The tannins are muscular but well-integrated, balanced by balsamic acidity. Masculine to the max

Aia Vecchia, “SorUgo” 2008, Bolgheri, Tuscany, Italy “95pts” WE94.00

Amazing plushness and richness characterizes this impressive offering from Aia Vecchia. It’s hard to match the beauty of this wine, which expresses itself as dark chocolate, cherry liqueur, black licorice, cigar box and dark spice. Soft, plush, super-rich tannins characterize the mouthfeel. Cabernet Sauvignon, Merlot and Petit Verdot

Cenyth, Sonoma 2014 “93pts” RP 92.00

60% Cabernet Franc, 25% Merlot, 10%Cabernet Sauvignon, 5% Malbec. The 2014 is a beauty, with plenty of finesse, forest floor, floral blueberry notes, silky tannins, medium to full body, high energy, a vibrant mouthfeel, and a long crisp finish with loads of blue and black fruits. There is a minerality that runs through this medium to full-bodied, lush, complex wine that seems to have an affinity for Right Bank Bordeaux. It should drink nicely for 15 or more years

Griffin Creek, Tempranillo, Rogue Valley, OR. 2013 “95pts” WROL 79.00

Deep garnet in color with aromas of bright red fruit, earth, and sassparilla that lead into a full-bodied and spicy sip featuring flavors of leather, dried herbs and blue fruit. Rustic tannins and balancing acidity merge to a finish of length and power.
Peak drinkability: 2016 - 2021

Emiliana, “Coyam”, 2012, Colchagua, Chile “93pts” JS 78.00

Intense violet-red in color. Elegant expressions of lush black-fruit such as black berries and cassis are delicately interwoven with subtle oak, mineral, toffee, and chocolate notes. The palate offers well-balanced volume, round tannins, and a long finish that shows both character and personality. An extraordinary wine that echoes its harmony with nature. Syrah and Carmenere blend + 5 other varietals

Ferrari Carano, “Trésor” Sonoma 2013 “93pts” TP 70.00

Grapes sourced from the best selections of Ferrari-Carano’s vineyards in Dry Creek and Alexander Valley’s resulted in one of the finest vintages yet for this Bordeaux varieties blend. Made up of 71% Cabernet Sauvignon, 10% Malbec, 9% Petit Verdot, 5% Merlot and 5% Cabernet Franc, this is the epitome of lush. The aromas of huckleberry, vanilla and espresso come forward with promise. And without disappointment, this red is generously mouth-filling. Plumped up plums, boysenberry and melted chocolate fudge gives an idea how sumptuous it is, with a hint of spiced tea on the finish for a touch of savory

Achával-Ferrer, “Quimera”, 2009, Mendoza, Argentina “93pts” WA 66.00

Really juicy red, with raspberry, red currant and boysenberry fruit flavors mixed with racy mineral, briar and floral notes. Long, mouthwatering finish brings you back for more. Malbec, Cabernet Sauvignon, Merlot and Cabernet Franc

Bootleg, Napa 2013 “94pts” RP 68.00

The wine is a blend of 27% Cabernet Sauvignon, 22% Petite Sirah, 21% Zinfandel, 12% Merlot, and the rest Malbec and Petit Verdot. That’s like throwing in the entire kitchen sink, but the result is a stunningly delicious, complex, big-time, sexy style of wine with a deep, opaque purple color, a beautiful nose of blackberries and blueberries, with some lavender Provençal herbs, licorice and a touch of espresso. The wine has a fabulous texture, a plush, full-bodied mouthfeel, and beautiful purity and depth. It’s something that could only be made in California, given the blend, but it is off-the-charts in terms of its hedonistic appeal. At the same time, it is complex enough to satisfy the intellectual senses as well. A big-time winner

Treana, Paso Robles 2014 “93pts” TP 58.00

The 2014 Treana Red has an opaque, inky-black color with a ruby-black rim. Bold fruit aromas of dried blackcurrant, blackberry pie filling and pomegranate combine with lavender, menthol and leather with undertones of dark chocolate, roasted coffee, sweet cinnamon and a hint of smoke. Firm tannins and mouthwatering acidity bring the wine to life while toasted oak rounds out the lengthy finish

Descendientes de J. Palacios, Pétalos, Bierzo, Spain 2011 “92pts” RP 50.00

It is 95% Mencia mixed in the field with 3% of white grapes and the rest Alicante Bouschet and other reds .The wine is very aromatic and flowery (violets), almost heady, with clear notes of blueberries and licorice. The oak is perfectly integrated, almost imperceptible, save for a touch of spices and a lactic hint denoting a very young wine. It has a medium body, with a thick silky texture, is very tasty, with some acidic strawberry flavors

Muriel Reserva, Tempranillo, Rioja, Spain 2011 “95+pts” Decanter

Menthol and eucalyptus on the nose. More classic aromas come through with aeration. Savoury, traditional style with toasted nuts and coffee, delicate coconut and ripe, baked plum fruit. A great, classic Rioja. Complex and intriguing
12.50 | 48.00

Bodegas Olivares, “Altos De La Hoya”, Jumilla, Spain 2011 “91pts” ST48.00

Bright purple. Black raspberry and cassis aromas, with spicy mineral and floral elements gaining power with air. Powerful dark fruit flavors are sweetened by vanilla and cola nuances and lifted by juicy acidity. Impressively velvety wine, with very good finishing breadth and lingering spiciness. Plenty of bang for the buck here. A blend of 90% Monastrell and 10% Garnacha

Phantom, by Bogle, California 2013 “92pts” WE

Pure and delicious, this generous, lightly spicy and velvet-textured wine does a great job of combining ripe, tasty fruit flavors with an enticing oaky layer that seems to bring subtle sweetness. While full bodied it is not heavy, and has firm, fine-grained tannins to add texture
11.75 | 45.00

Madness and Cures, “Sanity”, Alexander Valley 2015 “92pts” TP

Aromatics of boysenberry, blackberry, wild cherry and vanilla explode on the nose and continue through the palate. Generous finish that has a hint of toasted oak and firm tannins. Full bodied and concentrated, the wine is well balanced, fruit forward but with a delicious backbone of acidity. A wine this good at this price, WOW. 53% petite syrah, 29% syrah, the rest cabernet, merlot, zinfandel and cabernet franc
11.50 | 44.00

Trefethen, “Double T”, Napa 2015 “98pts” CSFWC

For this lovely blend, Cabernet Sauvignon provides backbone and Malbec brings color, red fruit characters and a hint of floral. Petit Verdot adds structure. Merlot adds a lively spice and herbal character with Cabernet Franc offering finesse and a peppery perfume. This wine has fragrant aromas of cherry, cracked pepper and toasted oak. The palate delivers flavors of berries with rich chocolate and savory spices on the finish. This blend is 42% Merlot, 38% Malbec, 14% Petit Verdot, 4% Cabernet Sauvignon and 2% Cabernet Franc
11.50 | 44.00

Dona Paula, “1100”, Lujan de Cuyo, Argentina 2015 “92pts” JS

Aromas of walnuts and blackberries follow through to a full body that’s tight and silky. Beautiful finesse with poise. 60% Malbec, 30% Cabernet Sauvignon and 10% Syrah
11.00 | 42.00

Conundrum, by Caymus, Central Coast 2014 “90pts” WW

Very fruit driven, they are not revealing the blend, but it is smooth with a slight amount of residual sugar. The alcohol content is high for a wine of this style showing just how ripe the fruit is. Big jammy style that is hard not to fall in love with
11.00 | 42.00

Viña Tarapacá, Carmenere, Valle de Maipo, Chile 2014 “92pts” JS

Grand Riserva. This is a fascinating carmenere with stone and sand aromas and flavors as well a rich and juicy fruit. Light plum and berry. Medium to full body. Beautiful tannins
10.25 | 39.00

Paso A Paso, “Organic” Tempranillo, Spain 2016 “92pts” GP

This fruit-forward red delivers ripe flavors of blackberry, roasted plum and licorice, with chocolate and toasty accents. It exhibits a dark ruby color, is medium-bodied, soft, round and juicy
10.25 | 39.00

Casa Santos Lima, “Colossal Riserva” Portugal 2014 “91pts” WS

Creamy, with plentiful ripe raspberry, red plum and milk chocolate flavors, this medium- to full-bodied red is marked by spice and mineral details through the velvety finish
10.25 | 39.00

Charles & Charles, “Post No.35”, Columbia Valley 2015 “91pts” WE

Cabernet Sauvignon 75%, Syrah 25%. Appealing aromas of dried herbs, blue fruit, coffee and spice lead to sweet, full-feeling cherry and plum flavors backed by a light grip of tannins
10.00 | 38.00

Frattoria Moretto, Lambrusco, Grasparossa Di Castelvetro, Italy 2010 “89pts” W&S 38.00

A Frizzante (eppervesance). Structured and balanced, offering pleasing ripe cherry, strawberry and cassis fruit, with accents of spice, violet, graphite and bresaola. Offers a clean, fresh finish with a surprising sparkling character

Quinta do Portal “Mural” Reserva, Douro, Portugal 2013 “92pts” WE

Dried red berry aromas and flavors feature accents of black licorice and olive. Very firm midpalate, with plenty of pepper and iron notes. The finish shows details of dried herbs and forest floor
9,75 | 37,00

Vara, Tempranillo, Rioja, Spain 2015 “91pts”

The color is intensely dark red with purplish tones indicating its freshness. There is an explosion of red fruit in the nose, raspberry and cherry, showing notes of licorice with a little spicy black pepper touch. The wine is silky yet full bodied on the palate
9.50 | 36.00

Sine Qua Non, "Pictures" Grenache, Santa Rita Hills 2007 "97pts" RP285.00

89% Grenache, 9.5% Syrah, and 1.5% Viognier. Its inky/purple color is followed by sweet kirsch, raspberry, pepper, spice, roasted herb, and licorice aromas. Full-bodied with beautiful richness, precision, and purity, this is another terrific effort already displaying tremendous aromatic presence as well as a freshness that is pure genius given the wine’s size and richness

Cayuse, "God Only Knows" Grenache, Walla Walla, WA. 2006 "97pts" RP195.00

Dark ruby-colored, it exhibits a sensational bouquet of mineral, underbrush, mushroom, bright cherry and raspberry aromatics. Incredibly intense, vibrant, and lingering on the palate, this superb effort will surely evolve as well as any great Chateauneuf-du-Pape. An extraordinary wine and a virtual miracle that it appears on this wine list

K Vintners, “The Boy”, Grenache, Walla Walla, WA. 2014 “97pts” RP 92.00

There’s 300 cases of the potentially profound 2014 The Boy, which is Grenache from the Powerline and Northridge Vineyards in Walla Walla. Fermented with 100% whole clusters and aged in neutral oak, it offers sensational ripeness and depth in its meaty, olive, pepper, currant and kirsch scented bouquet. This gives way to a massive, concentrated and voluptuously textured Grenache that has a great mid-palate, ripe tannin and a finish that just won’t quit

Austin Hope, Grenache, Paso Robles 2009 "92pts" WE82.00

The Hope winery has produced one of the best Grenaches of the vintage. An expressive, radiant wine graced with red fruit, rose petals, flowers and licorice. It reveals lovely inner perfume and sweetness, softly tannic wine that’s rich in black cherry, prosciutto and black pepper flavors. The texture is so silky, you could substitute this for Pinot Noir

Côtes Catalanes, "Shatter" Languedoc Roussillon, France 2012 "92pts" RP

A collaboration between Napa’s Joel Gott and Dave Phinney, is a smoking blend of 100% Grenache aged in French oak and hitting 15.6% natural alcohol, this sexy, full-bodied, pedal-to-the-metal effort bears plenty of resemblance to the old-vine, 100% Grenache efforts coming from Chateauneuf du Pape. Kirsch liqueur, blackberry, toasted spice, garrigue and hints of vanilla bean all flow nicely to a seamless, silky, yet decadently styled red that has fine tannin, and a blockbuster, heady finish
11.50 | 44.00

Louis Martini, “Gnarly Vines” Monte Rosso, Sonoma 2014 “95pts” RP 99.00

Another fabulous wine, although there’s not much of it. The 2014 Zinfandel Gnarly Vine Monte Rosso Vineyard from this fabulous vineyard in Sonoma. This is a blend of 97% Zinfandel and 3% Petite Sirah. Only 500 cases were made of this whopper, which is full-bodied, has great intensity with a stunning nose of black fruits, pepper, Mediterranean herbs and spice alongside soulful notes of clove and vanilla.. Good natural acidity gives focus and vibrancy to this wine that comes from vines as old as 120 years. This is a full-bodied classic Zinfandel at its very best, from one of the great vineyards in California. Finished alcohol is 16.2%, so this is a heck of a mouthful

Dry Creek, “Old Vine” Dry Creek 2014 “94pts” W&S 69.00

This seems to draw quite a bit of its character from the petite sirah component of the blend, which mostly comes from their old vines - the oldest date to the 1880s. The result is a zin with a tooth-staining purple color, the structure firm and tannic. It’s cool rather than jammy. The intense blue fruit - wild blueberry amplified by juniper and cassis - seems to want to explode into sunny juiciness, yet feels pulled back by the soil-scented cool of the tannins. This feels fresh, intense and balanced

Hartford, “Old Vine”, Russian River 2016 “93pts” WS

Opens with rich, supple fruit that quickly takes on power and depth, offering raspberry, lavender and rosemary notes, with white pepper accents Plump and fleshy, with a dense core of focused tannins and lively acidity.
15.00 | 58.00

Alexander Valley Vineyards, “Redemption”, Alex. Valley 2013 “93pts” W&S

This is a concentrated dark purple wine in the glass with spicy aromas of blackberry, blueberry, raspberry, plum dark chocolate and vanilla. There is mouth filling texture with spicy flavors of black pepper, blueberry, dark fruits, black cherry, coconut, chocolate and molasses
12.50 | 48.00

Artezin, Mendocino 2015 “92pts” W&S

A zesty Zinfandel that’s loaded with spice, offering aromas of dark cherry and licorice that lead to lively plum, toasty sage and anise flavors. Finishes with ripe, briary tannins
9.50 | 36.00

Haraszthy, “Old Vine” Lodi 2015 “90pts” WROL

Delicious medium-bodied wine exhibiting blackberry, raspberry and cherry aromas & flavors. The 2015 harvest was very even-ripening which is not typical of Zinfandel. The wine has a very slight, smoky aroma that integrates beautifully with the delicious roundness of the fruit. There is a hint of cinnamon, sweet plum and a nicely balanced acidity in the lingering finish
8.75 | 33.00

Duckhorn, “Three Palms” Napa, 2013 “98pts” WW150.00

One of the greatest wines produced by this iconic winery, the 2013 Duckhorn Vineyards Three Palms Merlot shows power and class that is unsurpassed—explodes with red, blue and black fruits, sweet and savory earth, and tempered with the perfect touch of sweet oak. This wine is a major success in the evolution of Merlot

Griffin Creek, Rogue Valley, OR. 2013 “94pts” WROL 77.00

The nose leads with aromas of blackberry, milk chocolate and caramel with lighter notes of cinnamon and blueberry. Flavors mirror aromas on the palate with a beautiful, sweet entry. Bold flavors of plum and black fruits are balanced by velvety tannins and a full-bodied mouthfeel. Each sip builds the flavor intensity, leading to a lingering fruit-forward finish bursting with concentrated flavors

Merryvale, Napa, 2013 “93pts” WROL 150.00

The Coombsville AVA has produced a 2014 Merlot for Merryvale that is 100% Merlot. Chocolaty coffee and espresso notes intermixed with black cherry and berry fruit are enticing. This is a plump, succulent, hedonistic style of Merlot to drink over the next decade. It is no shy wine at 14.9% alcohol

Northstar, Columbia Valley, 2010 “93pts” WA 62.00

The 2010 Merlot Columbia Valley gives up a fabulous perfume of ripe black fruits, plum, asphalt, licorice, tar and assorted meatiness to go with a full-bodied, seamless and elegant feel on the palate. A blend of 70% Merlot, 18% Cabernet Sauvignon and the balance Petit Verdot that spent 18 months in 95% French oak (57% new). it opens up beautifully in the glass, has building tannin and a great finish

Trinchero, “Chicken Ranch” Rutherford 2011 “92pts” ADB55.00

This Merlot is more rustic and old-world in style than our other wines. A pretty wine, it showcases bright raspberry, pomegranate and cranberry aromas with hints of Chinese five spice. Good acidity and integrated oak lead into a luscious midpalate with a pleasant tart undertone. This is an elegant, approachable and very food-friendly wine

Lapostolle, "Cuvee Alexandre", Rapel Valley, Chile 2013 "93pts" JS

It has a lifted nose of red currant, raspberry and strawberry that is opulent but not overbearing. The palate is medium-bodied with a core of sweet red cherry fruit laced with orange zest and a dash of pepper. The finish is nicely composed with impressive focus
13.00 | 50.00

Alexander Valley Vineyards, Alexander Valley 2014 “97pts” BD

The Alexander Valley AVA has been compared to Bordeaux in terms of growing conditions, and this vintage continues a 30-year tradition for producing classic, rich, full-bodied Merlots. Winemaker Kevin Hall has crafted a beautiful wine with rich, juicy black fruit flavors with hints of pepper and spice. Fifteen months in oak has added a rich structure. The end result is silky elegance with a long lingering finish. A wine unfazed by fads that has stayed true in style for those who truly appreciate Merlot
12.50 | 48.00

Columbia Crest, “H3”, Horse Heaven Hills 2014 “93pts” BD 55.00

This medium-bodied merlot delivers aromas of spice and blackberry with the perfect balance of earth, cocoa and ripe cherry notes on the palate. The complex flavors are followed by a smooth, velvety finish
11.00 | 42.00

Bogle, California 2016 “89pts”

Complex fruit, herb and subtle oak aromas lead to an appetizingly dry feel and mellow, woodsy, autumnal flavors. It’s medium bodied, smooth-textured and just savory enough to complement the tasty fruit flavors of black berries and plums
8.50 | 32.00

Turley, "Hayne", Petite Sirah, Napa 2009 "96pts" RP150.00

It exhibits dense opaque purple colors, full body and notes of graphite, blackberries, blueberries and incense as well as superb purity and density. Even in a more fruit-forward, slightly lighter vintage such as 2009, it delivers massive fruit and richness, yet possess considerably lower alcohols. 2009 is a softer, lighter-styled vintage for Turley, but the wines are already charming and irresistible

Stags’ Leap, Napa 2015 “93pts” JS 72.00

A juicy and rich red with blackberry, blueberry and mint. Full body, chewy tannins and a fresh finish. A vivid petite sirah

J. Lohr, “Tower Road” Paso Robles 2014 “94pts” WROL

Totally delicious, and amazingly soft for its huge size and concentration. Admittedly, this doesn’t belong in ballet slippers. Again in 2014, this shows that certain regions and vintners in California can make wines that are spectacularly satisfying in a huge format with remarkable drinkability even in their youth. Platinum Award winner at the 201