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We use only 0 trans fat oils in our fryers | We offer petite portions of many of our lunch choices for light dinners.

Items marked with * can be cooked to temperature. The Yavapai Co. health department wants you to know that the consumption of uncooked or partially cooked foods may increase risk of foodborne illness.

Items marked with ! contain a sauce or ingredient that may result in the dish not being as “hot” as some may desire. If very hot food temperatures are important to you, please do not order these dishes.

Complimentary bread service upon request
We offer petite portions of most of our entrees to allow for light dining: no split entrees please..if you must - 5 split plate charge

Brunch Menu

Brunch

All brunch selections include champagne

!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

!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

!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

!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

!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

!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

!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

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

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.

Fideo con Huevos y Chorizo

16.00

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!

Eggs Sardou

18.00

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

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

Smoked Salmon Platter

18.00

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

Crepes Fruta de Mar

24.00

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.

Breakfast Enchiladas

19.00

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

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

Chicken & the Egg Fundido

19.00

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

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

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

Chilaquiles

15.00

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

!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

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

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

Crepes Supreme

15.00

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

Stuffed French Toast

14.00

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

Fresh Fruit and Yogurt Parfait

13.00

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)

Steaks *

All steaks are Arizona raised beef, with our mild, flavorful house rub. Served with three eggs, your style, grilled potatoes and fresh fruit

Filet Mignon

6oz 28.00 | 10oz 37.00

Rib.. EYE

5oz 19.00 | 8oz 28.00

Boneless Ribeye

12oz. 29.00 | 16oz. 35.00

Lunch ETC

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

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

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

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

Seafood Ramen Bowl

17.00

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

BBQ Pork Sand

14.00

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

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

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

The Whole Enchilada

21.00

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

18.00

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

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

Spinach and Chicken Salad

18.00

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

Salmon B.L.T. Lettuce Cups

18.00

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

Terra Ramen Bowl

16.00

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.

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

Monte Cristo

14.00

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

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

Station Philly

14.00

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

Enchiladas Fruta de Mar

23.00

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

Vegetable Chile Relleno

15.00

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

Dinner Menu

Tapas & Small Plates

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

Daily Soup

Petite 5.95 | Bowl 8.95

Elk Molotes

16.00

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

Wagyu Zobaton

17.00

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

Pork Lollipops

17.00

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

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

S4

16.00

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

Salmon B.L.T. Lettuce Cups

15.00

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

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

VooDoo Shrimp

18.00

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

Shrimp Paradiso

18.00

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

Mussels/Clams Tampico

15.00

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

Calamari

14.00

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

Ravioli Champigñon

18.00

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

Queso Dip

14.00

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

Flaming Saganaki

16.00

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

Hummus Plate

13.00

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

Spinach & Artichoke Dip

A tasty, creamy dip with artichokes, spinach, seasonings and three cheeses. Served with tortilla chips.

Salads

Grilled Ice Wedge

9.50

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

Caesar *

6.50

The classic salad with an authentic caesar dressing

Spinach and Chicken Salad

18.00

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

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

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

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

House Salad

6.50

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

Spinach Salad

6.50

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

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

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

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

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

Global Pasta & Specialties

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

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

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

Calamari Piccata

22.00

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

Mariscos Ala Baja

26.00

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

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

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

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

Lemon Roughly

25.00

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.

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

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

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

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

Global Specialties

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.

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

The Whole Enchilada

21.00

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

Pollo Fundido

18.00

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

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

Enchiladas Fruta de Mar

23.00

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.

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

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.

Steaks & Chops *

All steaks are Arizona raised beef, with our mild, flavorful house rub. Choice of 2 sides: Sauteed mushrooms, vegetable of the day, grilled squash, au gratin potatoes, garlic mashed potatoes, orzo risotto, smokey pasta or chorizo grits.

Filet Mignon

6oz. 28.00 | 10oz. 37.00

Ribeye "Cap"

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

Rib..EYE

28.00

8oz

Prime Rib

10oz 27.00 | 14oz 32.00 | 18oz 38.00

Pork Chops

1 Chop 18.00 | 2 Chops 28.00

Boneless Ribeye

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

12oz. 29.00 | 16oz. 35.00

Porterhouse (Prime)

47.00

22oz.

New York

12oz. 28.00 | 16oz. 34.00

Elk (Flank Steak)

7oz 27.00 | 11oz 33.00

Lamb Chops

(Colorado)

2 Chops 32.00 | 3 Chops 42.00

Over the Top

Fire Butter

3.00

Spiced Butter, for those who can stand the heat!

Bleu Diablo Style

6.00

Tequila butter sauce and crumbled bacon & bleu cheese

Seven Herb and Pepper Butter

3.00

Savory herbs with a mélange of ground pepper

Habañero

7.00

Blackened shrimp with spicy habañero sauce

Guiness Bordelaise with Grilled Onions

5.00

Rich, dark sauce with grilled onions

“K” Butter

3.00

A delicious Korean Teriyaki style butter

“BlacKened” 6.00

Beurre Rouge

3.00

Delicate, rich, red wine and butter reduction

Tampiqueña

7.00

Blackened shrimp with grilled onions and peppers

Exotic Mushroom Medley

7.00

A blend of exotic mushrooms sautéed in herb butter

Featured Items

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

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

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

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

Dessert Menu

Desserts

24 Karat Cheesecake

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

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

Seasonal Fruit Cobbler

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

Pot de Creme

9.00

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

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

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

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

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

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

Creme Brulee

8.00

Your server will describe todays flavor.

Liquid Dessert

Banana Cream Pie Martini

9.50

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

Kioki Coffee

9.00

Brandy, Kahlua, dark creme de cacao

Venetian Coffee

9.00

Biscotti liqueur, whipped cream and coffee

Nutty Irishman

9.00

Frangelico, Baileys, Coffee and whipped cream

The Dream

9.00

Tuaca, Tia Maria, Baileys, coffee and whipped cream

Butterscotch Slide

8.00

Butterscotch schnapps, Bailey's and cream

Chip Shot Coffee

9.00

Baileys, Tuaca and Coffee

To Giva For Coffee

9.00

Godiva Chocolate Liqueur, Tuaca and Coffee

B-52 Coffee

9.00

Bailey's, Grand Marnier and Kahlua

Port, cognac etc

Fonseca Bin #27

8.00

Sandeman's Vau Vintage (94pts.)

12.00

Rare Wine Co. 1989 Madeira, (93 pts)

9.50

Frapin XO (99pts)

19.00

Warre's, LBV 2001 (94pts.)

13.00

Dow's 2011 Vintage Port (97pts)

18.00

Frapin VS (90pts)

9.00

Dessert Wines

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

Mondavi, Moscato D'Oro 2011 "93pts"

11.00

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

Bar Menu

We use only 0 trans fat oils in our fryers. To help balance the mandated increases to wages and benefits a 4% service charge has been added to all checks.
* These foods can be cooked to temperature. The Yavapai Co. health department wants you to know that the consumption of uncooked or partially cooked foods may increase risk of food borne illness.

Menu

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

Nachitos

13.50

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

Shrimp Cocktail

18.00

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

Asian Beef Tostadas

18.00

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

Chicken Wings

12.00

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

PIZZAhhh!

Sous Chef, Chris, made us a pizza using 2 crisped, thin, fresh, flour tortillas with toppings in between, then crowned with cheese. We loved it, now it can be yours!

The Cheesehead

14.00

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”

Mexican

14.00

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 Veggie

13.00

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

The Stroggie

14.00

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

Burgers & More

All burgers and sandwiches are served on a soft bun. They come with one side. Choose from: housemade potato chips, french fries, spicy Asian coleslaw or mixed greens. All sandwiches are available Atkins Style. Sweet potato fries available for an additional 1.00

Station Philly

14.00

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

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

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

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

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

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

Ribeye Steak Sandwich *

18.00

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

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

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

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

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)

Wine List

Chardonnay

Aubert, "UV-SL", Sonoma Coast 2009 "98pts" RP

150.00

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

Domaine Leflaive, Puligny-Montrachet, 1st Cru "Clavoillon" 2008 "94pts" WE

120.00

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

O'Shaughnessy, Oakville, 2011 "95pts" AG

96.00

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

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

Rombauer, Carneros 2016 "93pts" WS

72.00

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

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

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

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

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

Kistler, "Vine Hill", Sonoma Coast 2009 "95pts" RP

150.00

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

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

110.00

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

Hartford Court, “Stone Côte Vineyard”, Sonoma Coast 2013 “96pts” WE

92.00

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

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

79.00

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

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

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

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

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

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

Sauvignon Blanc

Merry Edwards, Russian River Valley 2015 "97pts" WROL

84.00

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

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

Starmont, by Merryvale, Napa 2015 “91pts” WE

58.00

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

Dona Paula, “Los Cardos”, Mendoza, Argentina 2016 “92pts” TP

40.00

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

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

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

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

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

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

Pinot Grigio

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

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

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

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

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

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

Castello Banfi, San Angelo, Toscana IGT, Italy 2015 “91pts” JS

38.00

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

Other Varietals

Donelan, "Venus", Roussanne, Sonoma 2008 "94pts" RP

95.00

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

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

52.00

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

Pazo Cilleiro, Albariño, Rias Baixas, Spain 2015 "92pts" W&S

46.00

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

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

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

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

Château d' Epiré, "Cuveé Spéciale" Loire, France 2010 "92pts" WS

48.00

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

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

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

Riesling

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

85.00

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

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

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, "Graacher Himmelreich" Riesling Spätlese, Mosel 2