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

Our house smoked salmon fillets, cured over mesquite, served with poached eggs and topped with hollandaise, fresh dill and capers

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

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

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

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

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.

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

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

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!

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

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

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)

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

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

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

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

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

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

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

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

(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

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

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

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

6oz. 28 | 10oz. 37

5oz, 19

12oz. 29 | 16oz. 35

Crumbled bacon, egg, olives, bleu cheese, avocado and pico de gallo on a bedof romaine and spring mix. The crown is tender ribeye steak. Served with our house southwestern vinaigrette

Petite - 18 | Regular - 22

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

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 | Regular - 21

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

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

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

Slow cooked, pulled pork is tossed with our tasty Rootbeer BBQ sauce and topped with creamy cole slaw. Served with housemade potato chips and cole slaw

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

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

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

Our winter version of the Poké Bowl!
Fresh ahi fillet, seame crusted and flash seared rare, or steak(marinated poké style and seared). Served with hot Poké sauce over steamed sushi rice with avocado, seaweed salad, edamame, mango and cucumber

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, grilled vegetables and pico de gallo tomato wedges

Petite Filet - 28 | Chicken breast - 22 | Ahi fillet - 35 | Swordfish fillet - 31 | Salmon fillet - 27

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

Fresh burger (ground filet, N.Y. and chuck) chargrilled and shmeared with a special jerk rub, topped with fruit salsa, avocado, lettuce tomato and red onion

Or is it a Breakfast Burger?
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

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

We are confused too!
We couldn’t decide is it a burger or tacos!
We take our 8oz. burger, coat it with blackening spice plus habanero powder, and cook it to the temperature you like. Then we chop it up, cover it with a spicy cheese sauce, chopped lettuce, pico de gallo (cheese, lettuce, tomato and onion) and habanero salsa. Served with a choice of Mexican rice, fideo or potato chips

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

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 - 17 | Regular - 21

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

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

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

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

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

Petite 5.95 | Bowl 8.95

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 - 18 | Regular - 22

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

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

Four meaty, tender baby back rib bones, slow cooked, then chargrilled and served with our rootbeer bbq sauce

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 - 3.95

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

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

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

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 - 11 | Regular - 15

The classic salad with an authentic caesar dressing

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

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 | Regular - 22

Poblano chile served open face and stuffed with:
Green chile pork, cheddar, jack and asadero cheeses. Served with a delicate cheese sauce, roasted red chile sauce and green chile fideo

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

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

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

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 vegetabless

Petite - 22 | Regular - 27

Orange Roughy fillet, grilled and served with a lemon butter sauce. Served with cilantro rice, roasted tomatoes and sauteed spinach

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

Petite - 21 | Regular - 26

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

Petite - 15 | Regular - 19

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

Swordfish - 36 | Ahi - 38 | Chilean Sea Bass - 41

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 | Regular - 34

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

Boneless chicken thighs are quickly seared to crisp the skin and finished with a flavorful wine/jus sauce. Served with dirty rice and a seasoned vegetable mix

Petite - 19 | Regular - 24

Lean ground buffalo baked with onions, garlic and peppers. Served with a mushroom glacé, mashed potatoes and seasonal vegetables.

Petite - 18 | Regular - 24

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 | Regular - 26

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

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

Petite Filet - 28 | Chicken breast - 22 | Ahi fillet - 35 | Swordfish fillet - 31 | Salmon fillet - 27

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

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

Petite - 19 | Regular - 24

Our winter version of the Poké Bowl!
Fresh ahi fillet, seame crusted and flash seared rare, or steak(marinated poké style and seared). Served with hot Poké sauce over steamed sushi rice with julienned jicama, avocado, seaweed salad, edamame, mango and cucumber

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 | Regular - 44

A variety of exotic and button mushrooms are sauteéd with roasted garlic and carmelized onions and then served atop toasted angel hair pasta tossed with a special cream sauce

Petite - 19 | Regular - 24

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

Petite - 17 | Regular - 21

We use our special dry rub, lightly smoke then slow 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 | Regular - 27

6oz. 28 | 10oz. 37

6oz. 35 | 10oz. 44

X Prime American Wagyu 8oz. 57

8oz. 28

12oz. 28 | 16oz. 34

(2) Chops 32 | (3) Chops 39

12oz. 29 | 16oz. 35

22oz. 47

10oz 27 | 14oz 32 | 18oz 38

7oz. 27 | 11oz. 33

(1) Chop 19 | (2) Chops 28

Spiced Butter, for those who can stand the heat!!

Tequila butter sauce and crumbled bacon & bleu cheese

Savory herbs with a melange of ground pepper

Blackened shrimp with spicy habañero sauce

Rich, dark sauce with grilled onions

A delicious Korean Teriyaki style butter

“BlacKened” 6

Delicate, rich, red wine and butter reduction

Blackened shrimp with grilled onions and peppers

A blend of exotic mushrooms sautéed in herb butter

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

Bite - 4.5

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

Bite - 3.75

Seasonal fruit served warm and topped with a shortbread
cookie and vanilla bean ice cream

Bite - 4

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

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

Bite - 3.75

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!

Bite - 4

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

Bite - 3.75

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

Bite - 4.5

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

Bite - 4

Your server will describe todays flavor

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

Brandy, Kahlua, dark creme de cacao

Biscotti liqueur, whipped cream and coffee

Frangelico, Baileys, Coffee and whipped cream

Tuaca, Tia Maria, Baileys, coffee and whipped cream

Butterscotch schnapps, Bailey's and cream

Baileys, Tuaca and Coffee

Godiva Chocolate Liqueur, Tuaca and Coffee

Bailey's, Grand Marnier and Kahlua

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

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

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

We are confused too! We couldn’t decide is it a burger or tacos! We take our 8oz. burger, coat it with blackening spice plus habañero powder, and cook it to the temperature you like. Then we chop it up, cover it with a spicy cheese sauce, chopped lettuce, pico de gallo (cheese, lettuce, tomato and onion) and habañero salsa. With a choice of Mexican rice, fideo or french fries

To slow roasted turkey breast, we add bacon, avocado, cheddar and jack cheeses, lettuce, tomato, onion and lime/habanero aioli; then serve everything inside Indian grill bread. Served with fries or potato chips

Bite sized popcorn shrimp are flash fried and tossed with a delicious Asian style coating sauce. A great pop in your mouth treat

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

We take a large Arizona raised 10oz. filet and cut it for 3 perfect steak sliders. One Slider is done with our diablo topping (grilled peppers and onions and tequila butter sauce)
The second slider is served with sauteed mushrooms and swiss cheese
The third slider is served like our chef’s burger with bleu cheese, mushrooms, bacon and tobacco onions

Korean style short ribs, thinly sliced, marinated in a special (soy sauce based) Korean recipe sauce. They are quickly chargrilled, which leaves them with a beautiful carmelization

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

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

Fresh burger (ground filet, N.Y. and chuck) chargrilled and shmeared with a special jerk rub, topped with fruit salsa, avocado, lettuce, tomato and red onion

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

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

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

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

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

Fresh ground N.Y. covered with blackening spice and grilled. To that we add a Korean teriyaki butter that adds a touch of sweetness.Served with lettuce, tomato and red onion. It might just be your new favorite burger

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

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)

Sonoma Coast 2009 “98pts” RP

150.00

Eola-Amity Hills, OR 2010 “95pts” WE/W&S

110.00

Sonoma Coast 2013 “96pts” WE

92.00

Russian River 2015 “95pts” WE

No. 1 Wine Enthusiast top 100 of 2017

80.00

Keefer Ranch, Russian River 2011 “96pts” BH/ST

70.00

Russian River 2013, “94pts” WE

64.00

Central Coast, 2018 “92pts” WS

11.00 | 42.00

Columbia Valley 2018 “93pts” JS

10.00 | 38.00

California 2018, “89pts” WE

8.00 | 30.00

Sonoma Coast 2009 “95pts” RP

150.00

Oakville, 2011 “95pts” AG

96.00

“95pts” JS

84.00

Carneros 2018, “93pts” WS

77.00

Dutton Ranch, Green Valley 2010 “97pts” WE

68.00

Napa, 2018 “97pts” DEC

12.00 | 46.00

Monterey 2017 “93pts” TP

10.50 | 40.00

“90pts” WW

9.50 | 36.00

Russian River Valley 2015, “97pts” WROL

84.00

Napa 2016, “93pts” WROL

12.50 | 48.00

Margaret River, AU 2017 “94pts” JH

11.50 | 44.00

2018 “93pts” TP

10.25 | 39.00

Casablanca, Chile 2018 “93pts” RP

9.25 | 35.00

California 2018, “88pts” WE

7.50 | 28.00

Napa 2018 95pts” WE

65.00

NZ. 2018 “93pts” JS

12.00 | 46.00

Napa 2018 “95pts” TP

11.00 | 42.00

Mendocino 2018 “94pts” TP

10.00 | 38.00

Marlborough, New Zealand 2019 “90pts” WRON

8.50 | 32.00

Mosel 2012 “96pts” WS

85.00

Napa 2018 “94pts” WE

11.00 | 42.00

Columbia Valley 2017 “90pts” WROL

9.00 | 34.00

Mosel 2009 “94pts” WS

64.00

Mosel 2018 “90pts” ADB

9.50 | 36.00

Roussanne, Sonoma 2008 “94pts” RP

95.00

Roussanne, Red Mtn. WA. 2009 “93pts” ST

52.00

Spain 2016 “92pts” W&S

46.00

Paso Robles 2018 “92pts” WS

11.00 | 42.00

Sonoma 2018 “93pts” TP

10.25 39.00

Clarksburg, CA. 2017 “92pts” WW

9.50 | 36.00

Central Coast 2016 “94pts” WE

58.00

France 2010 “92pts” WS

48.00

Vermintino, Sardinia 2017 “92pts” JS/WW

46.00

Friuli, Italy 2015 “94pts” JS

10.50 | 40.00

Cafayate Valley, Salta 2017 “90pts” WA

10.00 | 38.00

 Italy 2017 “92pts” TP

11.50 | 44.00

Oregon 2016 “92pts” WE

9.25 | 35.00

Oregon 2018 “91pts” WE

10.00 | 38.00

California 2017 “86pts”

7.50 | 28.00

California 2007 “98+pts” RP

250.00

Columbia Valley, WA 2017 “94pts” WE

60.00

Bordeaux, France 2017 “90pts” WROL

10.00 | 38.00

Crozes-Hermitage 2014 “92pts” WS

75.00

France 2010 “91pts”

39.00

Canada “95pts” RP (375ml.)

26.75 | 105.00

California 2018 “93pts” WE (750ml.)

11.00 | 42.00

Antique Tawny “92pts” RP (375ml.)

11.00 | 42.00

Riesling, Central Coast “93pts” WS (375ml.)

12.50 | 48.00

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

9.50 | 38.00

Columbia Valley 2014 “93pts” (375ml.)

10.50 | 40.00

France 2009 “97pts” JS

390.00

Brut Rosé, North Coast 2007 “97pts” WW

195.00

 NV, France “92pts” WS

75.00

Napa NV “92pts” W&S

45.00

California (187ml) “86pts”

12.00

California “86pts” BH

5.50 | 24.00

 France 2007 “95pts” WE

260.00

Anderson Valley “97pts” WE

105.00

France “93pts” WS

60.00

Veneto, Italy “89pts”

9.00 | 36.00

Veneto, Italy (187ml)

12.00

 Sonoma, 2018 “94pts” WE

12.50 | 50.00

Paso Robles, 2018 “92pts” TP

9.00 | 34.00

Columbia Valley 2018 “90pts” WE

8.00 | 30.00

Spain 2017 “92pts” JS

10.00 | 38.00

2019 “90pts” WROL

8.00 | 30.00

California 2018

7.50 | 28.00

 Russian River 2014 “96pts” RP

240.00

Ribbon Ridge, OR 2014 “95pts” WS

No. 3 Wine Spectator 2016 Top 100

180.00

Willamette, OR 2015 “98pts” JS

150.00

Santa Lucia Highlands 2013 “95pts” RP

98.00

Marlborough, NZ 2015 “96pts” JS

68.00

“94pts” JS

13.00 | 50.00

Willamette 2018 “93pts” JD

11.75 | 45.00

California 2018 “91pts” WE

No. 1 Wine Enthusiast Value wine of 2019

9.00 | 34.00

Sonoma Coast 2016 “96pts” JS

240.00

Santa Rita Hills 2016 “95+pts” TP

160.00

Sonoma Coast 2010 “97pts” WE

140.00

Russian River 2017 “93pts” WW/WS

74.00

Santa Maria 2018 “92pts” WW

16.00 | 62.00

Napa 2018 “92pts” WROL

12.50| 48.00

Russian River, 2018 “92pts” WROL

10.00 | 38.00

Mendoza, Argentina 2009 “96pts” RP

185.00

Uco Valley, Argentina 2018 “92pts” JS

10.75 | 41.00

Luján De Cuyo 2015 2015 “97pts” JS

175.00

Mendoza, Argentina 2018 “91pts” TP

9.75 | 37.00

Santa Rita Hills 2007 “97pts” RP

285.00

Grenache, Walla Walla,WA. 2014 “97pts” RP

92.00

Spain 2016 “94pts” TA

12.50 | 48.00

Walla Walla, WA. 2006 “97pts” RP

195.00

Paso Robles 2009 “92pts” WE

58.00

Spain 2013 “91pts” WS

10.50 | 40.00

Napa 2016 “94pts” WE/JS

125.00

Oakville 2009 “93pts” TP

95.00

Rutherford 2011 “93pts” ADB

55.00

California 2017 “89pts”

9.00 | 34.00

Oakville 2016 “93pts” JD

95.00

Columbia Valley, 2011 “92pts” TP

62.00

Santa Ynez 2017 “91pts” WW

11.00 | 42.00

Napa, 2009 “97pts” RP

490.00

Santa Cruz Mtns., 2014 “98pts” JS

310.00

Oakville, 2017 “95pts” JD

245.00

Napa, 2010 “97+pts” RP

225.00

 Napa, 2010 “96+pts” RP

200.00

Napa 2017 “97pts” WE

No.1 Wine Enthusiast top 100 of 2020

165.00

Knights Valley, 2016 “96pts” JS

120.00

Sonoma 2014 “96pts” RP

105.00

Napa 2016 “94pts” TP

94.00

Napa 2017 “95pts” JS

19.50 | 78.00

Paso Robles 2018 “94pts” TP

17.50 | 68.00

Uco Valley, Argentina 2015 “93pts” JS

13.00 | 50.00

 Columbia Valley 2017 “93pts” JS

11.00 | 42.00

California 2017 “89pts” WE

9.00 | 34.00

Napa, 2014 “100pts” WE

410.00

Columbia Valley 2009 “99pts” RP /98pts. WE

285.00

Napa, 2007 “97pts” RP

240.00

Napa, 2016 “97pts” JD

220.00

Napa 2012 “96pts” RP

185.00

Red Mtn. WA 2013 “96+pts” RP

120.00

 Napa Valley 2014 “95pts” RP

115.00

“95pts” RP

99.00

Napa Valley 2017 “93pts” WS

82.00

Paso Robles 2018 “95pts” WE

No. 7 Wine Enthusiast top 100 of 2020

74.00

Rapel Valley, Chile 2018 “95pts” JS

15.50 | 60.00

California 2017 “91pts” CSFWC

11.50 | 44.00

Colchagua Valley, Chile 2017 “93pts” BD

9.50 | 36.00

California 2017 “87pts”

8.00 | 30.00

Howell Mtn. 2017 “95+pts” RP

140.00

 Lodi 2015 “94pts” RP

115.00

California 2017 “94+pts” RP/WW

84.00

Ca. 2017 “93pts” WS

62.00

Alex. Valley 2013 “92pts” NM

11.50 | 44.00

Central Coast 2017 “95+pts” RP

140.00

Alexander Valley 2014 “94pts” WS

90.00

Alexander Valley 2016 “93pts” WS

69.00

Mendocino 2016 “92pts” WS

12.50 | 48.00

Lodi 2016 “91pts” TP

9.00 | 34.00

Sonoma 2006 “98pts” WE

285.00

Rioja, Spain 2011 “99pts” JS

220.00

Walla Walla, WA. 2010/13 “95pts” WS/WE

110.00

Napa 2013 “94+pts” RP

100.00

Napa 2014 “95pts” JS

98.00

Napa 2013 “97pts” WROL

85.00

Colchagua, Chile “93pts” JS

78.00

Sierra Foothills 2013 “92pts” WE

56.00

Jumilla, Spain 2011 “91pts” ST

48.00

 Paso Robles 2017 “93pts” WE

12.00 | 46.00

Napa 2016 “92pts” WROL

11.50 | 44.00

Santa Ynez 2015 “92pts” WE

11.00 | 42.00

Valle de Maipo, Chile 2014 “92pts” JS

10.25 | 39.00

Caberner Franc, Napa 2014 “97pts” WA

225.00

Columbia Valley, WA. 2010 “94pts” RP

130.00

Paso Robles 2015 “95+pts” RP

110.00

2012, Castilla Leon, Spain “93pts” WS

99.00

Sonoma 2014 “93pts” RP

92.00

Jumilla, Spain 2017 “95pts” GP

81.00

Wilcox, AZ “93pts” JS

60.00

Rioja, Spain 2010 “95+pts” Decanter

52.00

Napa 2017 “98pts” CSFWC

12.50 | 48.00

Jumilla, Spain 2016 “92pts” ST

45.00

Santa Ynez 2015 “90pts” WE

11.00 | 42.00

California 2017 “93pts” TP

10.50 | 40.00

California 2015 “91pts” WE

8.75 | 33.00

Paso Robles 2016 “93pts” WE

11.75 | 45.00

California 2016 “91pts” WE

10.00 | 38.00

Mendicino 2018 “94pts” WE

11.00 | 42.00

Columbia Valley, Washington 2012 “99pts” RP

275.00

Sonoma 2006 “95pts” WS

120.00

Barossa 2007 “98pts” RP

295.00

Barossa 2002 “97pts” WS

No. 21 Wine Spectator top 100

145.00

South Australia 2014 “94pts” JS

98.00

Barossa 2017/18 “94pts” JS

12.50 | 48.00

Sicily, Italy 2016 “91pts” WE

10.25 | 39.00

Walla Walla, WA. 2013 “98pts” WA

135.00

Columbia Valley 2006 “95pts” WE

115.00

2003 McLaren Vale “94pts” RP

150.00

2012 McLaren Vale “95pts” RP/WS

No. 2 Wine Spectator top 100

125.00

Barossa 2008 “96pts” JH

92.00

Mclaren Vale, Australia 2018 “93pts” JH

11.00 | 42.00

St.Emillion, 2010, “100pts” RP

475.00

Rhône 2003 “96pts”

No. 75 Wine Spectator top 100

250.00

Rhone 2017 “95 WS/95pts”RP

185.00

Rhone 2014 “93pts” RP

88.00

Côtes du Roussillon Villages 2015, “94pts” RP

62.00

Côtes-Du-Rhône 2017 “92pts” JS

10.50 | 40.00

St.-Julien, 2003 “97pts”

No. 28 Wine Spectator top 100

275.00

2015 “95pts” WS

No. 79 Wine Spectator top 100 of 2018

210.00

Rhone 2016 “94pts” JD

110.00

Burgundy 2006 “93pts”

75.00