Wine List

Blend: 84% Shiraz, 9% Grenache, 6% Mourvèdre, 1% Viognier. Full-bodied, smoky, with dark berry flavors.

Bright fruit and soft spice.

Sustainable Guerrouane, Morocco Blend: 60% Syrah, 30% Grenache, and 10% Tempranillo. Medium- to full-bodied with soft tannins and a smooth finish.

Elegant cherry and mocha tones

Earthy depth with red currant finish.

Cedar and cassis, refined structure

Velvety texture, black fruit finish

Powerful and well-balanced with spice and plum.

Smooth tannins, dark cherry, and oak

Silky Burgundy with ripe cherry and truffle.

Jammie and bold with blackberry and pepper

Full-bodied with black currant and oak.

Blend: 60% Cabernet Sauvignon, 40% Merlot. Soft, with round tannins and persistence of fruit.

Bright and fruit-forward with subtle oak.

Dark fruit and spice, smooth finish

Elegant red berries and subtle spice.

Medium-bodied, cherry and plum with soft tannins.

Green apple and minerality, vibrant finish.

Tropical fruit and crisp finish

White peach and minerality, textured and long.

Creamy and elegant with lemon curd notes

Buttery, balanced with stone fruit.

Zesty, floral, vibrant

Smooth, lightly oaked with pear and vanilla.

Crisp and refreshing.

Unique white from red grapes, silky and floral

Balanced tropical fruit and oak spice.

Green apple and minerality, vibrant finish

250mL bottle

750mL bottle

330mL bottle

330mL bottle

2024 Silver Medal Award - World Beer Award

330mL bottle

2024 Silver Medal Award - World Beer Award

Bright citrus, brioche aroma, crisp and elegant

50% Chardonnay, 50% Pinot Noir. Balanced blend of Chardonnay & Pinot Noir, refined mousse. (Served at George and Amal Clooney's wedding)

CHEF'S WINE SELECTION

CORKAGE FEE

We've adjusted with the times and the market. As a small, eight-table restaurant that lives on its food and wine program, our corkage fee is $50 per bottle, with 2 bottles max per party. An additional red wine bottle is $75 per bottle for the corkage fee

Supporting your favorite restaurant keeps the doors open, the lights warm, and the glasses full.

Chef Andy Hyde