VanHorn's

Allergens: Shellfish; gluten (saltines). Build: Oysters (4 varietals), lemon, saltines; Cocktail sauce; Mignonette. Description: Bright, briny oysters with classic cocktail (ketchup + atomic horseradish) and a shalloty red/white wine mignonette. Served with lemon and saltines.

Allergens: Shellfish; egg (mayo in Liv); fish (Worcestershire); alcohol (cognac) Build: Poached shrimp (4 jumbo, 6–8 count); Cocktail sauce; “Liv” sauce. Description: Four chilled jumbo shrimp with classic cocktail and a house “Liv” sauce—clean and classic with a punchy cocktail sauce or creamy Liv sauce for richness.

Allergens: Shellfish; egg & mustard (aioli); gluten (saltines); fish (Worcestershire). Build: Blue crab (3.5oz); Mustard aioli; saltines. Description: Sweet, clean jumbo lump crab with a tangy mustard-A1 aioli. Saltines on the side.

Allergens: Fish Build: Bluefin tuna, heart of palm, avocado mousse, 12-year balsamic Description: Thin cuts of tuna set with creamy avocado, tender hearts of palm, and a drizzle of 12 year aged balsamic for sweet acidity

Allergens: Shellfish; dairy (butter); egg (Liv); fish (Worcestershire). Build: Lobster; Drawn butter; Cocktail; Liv; lemon. Description: One and Half-Pound

Allergens: Shellfish; dairy/egg (sauces); gluten (saltines). Build: 1 lobster, crab cocktail, shrimp cocktail (8), 16 oysters; sauces & lemon. Description: Our showpiece cold spread built to share—lobster, shrimp, oysters, and crab with classic accompaniments.

Allergens: Fish roe; egg; dairy (sour cream); gluten (blini). Build: Caviar, sieved egg, chive, shallot, blini; creamy horseradish. Description: Classic caviar service with warm blini and a cool, creamy horseradish sauce for lift.

Allergens: Dairy; gluten (bread), tree nut, fungi. Build: Cow’s + goat’s milk ricotta, truffled honey (black truffle, honey), Toasted Hazelnuts (hazelnuts are peeled and blanched then confited in brown butter), chopped fresh rosemary. Description: Silky, slightly sweetened ricotta with grilled sourdough from Slow Dough Bakery for scooping.

Allergens: Shellfish; dairy; gluten (panko). Build: Creamed spinach, Grana Padano, gremolata (toasted panko, rosemary, citrus). Description: Baked oysters under rich creamed spinach with a crunchy citrus-herb crumb

Allergens: Shellfish; dairy (butter); alcohol. Build: 4 Jumbo Prawns (U7, head-on), Butter, olive oil, garlic, red pepper flake, white wine, vermouth, tarragon, parsley, chives. Description: Sautéed, head-on prawns served scampi style—garlicky, herbed, lightly spicy, finished in a buttery wine pan sauce.

Allergens: Pork. Build: Griddled slab bacon; house steak sauce (Luger-style). Description: As it reads

Allergens: Egg (Dijonnaise) gluten (bread); fish (Worcestershire). Build: Ground tenderloin; dijonnaise (Dijon, whole-grain, mayo, A1, Worcestershire, honey); shallot, cornichon, chive, lemon; grilled sourdough. Description: Hand-seasoned raw tenderloin mixed with chive, minced cornichons and shallots. Paired with hot grilled sourdough.

Allergens: None major. Build: Heirloom tomatoes, Spanish onion, EVOO; steak sauce on side. Description: Peak tomatoes and sweet onion dressed simply with our house steak sauce.

Allergens: Nightshade (tomato), allium (red onions). Build: Baby Greens, Radish, carrot, tomato, red onions; lemon vinaigrette. Description: Crisp, clean greens with a bright, lightly sweet lemon dressing.

Allergens: Fish (anchovy); dairy; gluten. Build: Anchovy-forward dressing; brioche croutons soaked in scampi butter; Grana Padano “blanket.” Description: Savory classic Caesar with extra-buttery croutons and a full sheet of shaved cheese.

Allergens: Dairy; egg (mayo); tree nuts (hazelnut), pork. Build: Iceberg; blue cheese dressing (blue, buttermilk, mayo); bacon, cherry tomato, crispy shallot, toasted hazelnut, green onion. Description: Big, crunchy wedge—cool and creamy with smoky bacon and nutty crunch.

Allergens: Dairy (finishing butter). Build: tenderloin; broiled hard and butter-basted; sauces on request. Description: Cut from the psoas major (tenderloin) along the inside of the spine. Ultra-tender, very lean, fine-grained; flavor is clean and mild with less marbling. Shines with butter, sauce, or a peppered/crusted finish. Highest price per ounce—chosen for elegance and texture over sheer beefiness.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda short loin; dry-aged; broiled hard and butter-basted; sauces on request. Description: From the longissimus dorsi opposite the tenderloin. Firm bite and tight grain with moderate marbling. The archetypal “steakhouse” profile—savory, beef-forward, lightly mineral—with excellent crust potential. Priced below filet and comparable to ribeye; the balanced choice of flavor, chew, and value.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda rib primal; dry-aged; broiled hard and butter-basted; sauces on request. Description: Richly marbled “flavor-first” steak. Buttery mouthfeel, deep beef flavor, and caramelized edges; the spinalis cap eats especially tender and intensely beefy. Best for guests who want richness and boldness over leanness.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda short loin, rear section; broiled hard and butter-basted; sauces on request. Description: A showpiece T-bone with two experiences in one: a full filet on one side (tender, mild) and a NY strip on the other (beefy, crust-loving). Great for sharing and for guests who want variety and visual impact in a single steak.

Allergens: Egg; dairy. Build: Clarified Butter, egg yolk, fresh tarragon, tarragon vinegar (made in house), tabasco, lemon, salt Description: Buttery, tarragon-lemon emulsion—rich and herbaceous

Allergens: Fish (anchovy), allium. Build: Parsley, basil, mint, anchovy (paste), olive oil, lemon, garlic, Worcestershire, grape seed oil, chili flakes, dijon. Description: Fresh herb-garlic sauce with a savory anchovy backbone.

Allergens: Dairy, fish, allium; alcohol, gluten (chicken jus). Build: Brandy (flambéed), peppercorns, chicken jus, shallots, heavy cream, garlic, fish sauce, soy, sherry vinegar. Description: A creamy peppercorn pan sauce. A steakhouse classic with a warm brandy finish.

Allergens: Egg; dairy. Build: Clarified Butter, egg yolk, fresh tarragon, tarragon vinegar (made in house), tabasco, lemon, salt Description: Buttery, tarragon-lemon emulsion—rich and herbaceous

Allergens: Fish (anchovy), allium. Build: Parsley, basil, mint, anchovy (paste), olive oil, lemon, garlic, Worcestershire, grape seed oil, chili flakes, dijon. Description: Fresh herb-garlic sauce with a savory anchovy backbone.

Allergens: Dairy, fish, allium; alcohol, gluten (chicken jus). Build: Brandy (flambéed), peppercorns, chicken jus, shallots, heavy cream, garlic, fish sauce, soy, sherry vinegar. Description: A creamy peppercorn pan sauce. A steakhouse classic with a warm brandy finish.

Allergens: dairy, egg (mayo) Build: A1 sauce, sour cream, prepared horseradish, mayo, lemon. Description: A zingy, creamy white sauce that holds up well to our dry-aged beef.

Allergens: fish (Worcestershire), allium Build: A1, honey, Worcestershire, ketchup, horseradish, garlic powder, sugar, burger salt, molasses, white vinegar Description: A rich, flavorful classic steak sauce that has well balanced acidity, tang, and subtle sweetness. Comes out standard with the Porterhouse.

Allergens: Dairy; egg (dijonnaise); gluten (bun). Build: Dry-aged prime beef, New School American cheese, caramelized onion; dijonnaise & cornichons on the side; brioche bun. Description: Rich, dry-aged cheeseburger with sweet onions on a soft brioche—condiments on

Allergens: Shellfish; dairy. Build: Whole lobster; drawn butter. Description: Classic steamed lobster—cracked and served with hot clarified butter.

Allergens: Dairy (butter); pork (in jus). Build: Natural herb jus (double chicken stock, pork, butter, sherry vinegar, herbs). Description: Juicy grilled bird with a glossy, savory herb-pan sauce.

Meunière Allergens: Fish; dairy; gluten; alcohol. Build: Pan-fried in seasoned flour; brown butter, lemon, white wine, parsley, fried capers. Description: Delicately crisp sole finished with nutty brown butter, lemon, and capers. Mustard “à la Grenouille” Allergens: Fish; egg; gluten (dredge). Build: Pan-fried in seasoned flour; light mustard emulsion (whipped egg whites, grapeseed, mustard oil). Description: Classic bistro take—airy mustard emulsion over golden-crisp sole.

Allergens: Dairy; gluten (flour in braise; stout). Build: Braised lamb shank ragù; whipped potatoes (garlic, cream, butter, yolk); stout gravy; peas & mint. Description: Comforting lamb pie—buttery mash on top, deep stouty gravy below, fresh mint and peas to finish.

Allergens: Fish; soy (miso); alcohol. Build: White miso, mirin, sake; carrot-ginger purée; blanched bok choy. Description: Silky, sweet-savory cod with bright carrot-ginger and clean greens.

Allergens: Dairy. Build: Yukon golds, butter, confit garlic, cream. Description: Ultra-smooth, buttery mash with gentle garlic.

Allergens: Dairy. Build: Double cream, Grana Padano, gorgonzola brûlée. Description: Classic steakhouse creamed spinach with a bubbly gorgonzola top.

Allergens: Dairy; pork; beef. Build: Shredded Yukons, beef jus, bacon, sour cream, chives. Description: Crispy shredded potatoes tossed in savory jus with bacon and cool sour cream.

Allergens: None major. Build: Lemon vinaigrette, zest, black pepper, EVOO. Description: Snappy spears with bright lemon and cracked pepper.

Allergens: Dairy; gluten. Build: Cavatappi; sharp cheddar, American, fontina, Grana Padano, Gruyère. Description: Bubbly five-cheese cavatappi—an american classic.

Allergens: dairy, egg, gluten (crust) Build: NY cheesecake with tableside German Schlag to add on. Description: Flown in from S&S Bakery in the Bronx (nyc!), served with table side German Schlag, the quintessential ending to the full dining experience at VanHorn’s.

Allergens: dairy, gluten Build: mascarpone, cold brew, fresh espresso, lady fingers, cocoa powder, German Schlag. Description: A light, airy, coffee-driven dessert. The recipe is lovingly borrowed from one of Dan’s (owner) good friends in NYC.

Allergens: Shellfish; gluten (saltines). Build: Oysters (4 varietals), lemon, saltines; Cocktail sauce; Mignonette. Description: Bright, briny oysters with classic cocktail (ketchup + atomic horseradish) and a shalloty red/white wine mignonette. Served with lemon and saltines.

Allergens: Shellfish; egg (mayo in Liv); fish (Worcestershire); alcohol (cognac) Build: Poached shrimp (4 jumbo, 6–8 count); Cocktail sauce; “Liv” sauce. Description: Four chilled jumbo shrimp with classic cocktail and a house “Liv” sauce—clean and classic with a punchy cocktail sauce or creamy Liv sauce for richness.

Allergens: Shellfish; egg & mustard (aioli); gluten (saltines); fish (Worcestershire). Build: Blue crab (3.5oz); Mustard aioli; saltines. Description: Sweet, clean jumbo lump crab with a tangy mustard-A1 aioli. Saltines on the side.

Allergens: Fish Build: Bluefin tuna, heart of palm, avocado mousse, 12-year balsamic Description: Thin cuts of tuna set with creamy avocado, tender hearts of palm, and a drizzle of 12 year aged balsamic for sweet acidity

Allergens: Shellfish; dairy (butter); egg (Liv); fish (Worcestershire). Build: Lobster; Drawn butter; Cocktail; Liv; lemon. Description: One and Half-Pound

Allergens: Shellfish; dairy/egg (sauces); gluten (saltines). Build: 1 lobster, crab cocktail, shrimp cocktail (8), 16 oysters; sauces & lemon. Description: Our showpiece cold spread built to share—lobster, shrimp, oysters, and crab with classic accompaniments.

Allergens: Fish roe; egg; dairy (sour cream); gluten (blini). Build: Caviar, sieved egg, chive, shallot, blini; creamy horseradish. Description: Classic caviar service with warm blini and a cool, creamy horseradish sauce for lift.

Allergens: Dairy; gluten (bread), tree nut, fungi. Build: Cow’s + goat’s milk ricotta, truffled honey (black truffle, honey), Toasted Hazelnuts (hazelnuts are peeled and blanched then confited in brown butter), chopped fresh rosemary. Description: Silky, slightly sweetened ricotta with grilled sourdough from Slow Dough Bakery for scooping.

Allergens: Shellfish; dairy; gluten (panko). Build: Creamed spinach, Grana Padano, gremolata (toasted panko, rosemary, citrus). Description: Baked oysters under rich creamed spinach with a crunchy citrus-herb crumb

Allergens: Shellfish; dairy (butter); alcohol. Build: 4 Jumbo Prawns (U7, head-on), Butter, olive oil, garlic, red pepper flake, white wine, vermouth, tarragon, parsley, chives. Description: Sautéed, head-on prawns served scampi style—garlicky, herbed, lightly spicy, finished in a buttery wine pan sauce.

Allergens: Pork. Build: Griddled slab bacon; house steak sauce (Luger-style). Description: As it reads

Allergens: Egg (Dijonnaise) gluten (bread); fish (Worcestershire). Build: Ground tenderloin; dijonnaise (Dijon, whole-grain, mayo, A1, Worcestershire, honey); shallot, cornichon, chive, lemon; grilled sourdough. Description: Hand-seasoned raw tenderloin mixed with chive, minced cornichons and shallots. Paired with hot grilled sourdough.

Allergens: Nightshade (tomato), allium (red onions). Build: Baby Greens, Radish, carrot, tomato, red onions; lemon vinaigrette. Description: Crisp, clean greens with a bright, lightly sweet lemon dressing.

Allergens: Fish (anchovy); dairy; gluten. Build: Anchovy-forward dressing; brioche croutons soaked in scampi butter; Grana Padano “blanket.” Description: Savory classic Caesar with extra-buttery croutons and a full sheet of shaved cheese.

Allergens: Dairy; egg (mayo); tree nuts (hazelnut), pork. Build: Iceberg; blue cheese dressing (blue, buttermilk, mayo); bacon, cherry tomato, crispy shallot, toasted hazelnut, green onion. Description: Big, crunchy wedge—cool and creamy with smoky bacon and nutty crunch.

Allergens: Soy, nightshade, allium (red onion only) Build: 6oz Sirloin flap, Blue Cheese, Radish, Red Onion, Confit Potatoes, Roasted Red Bell Peppers, Frisee, Arugula, Little Gem, Balsamic Vinaigrette (Balsamic, Herbes de Provence, Salt, Sugar, Greek Olive Oil, Soy Sauce, Jim Beam Bourbon) Description: A hearty, crunchy salad with all the fix'ins; an array of lettuces, 6oz of sirloin steak (sliced) cooked to guest preference, and a savory, rich Balsamic Vinaigrette.

Allergens: Dairy (finishing butter). Build: tenderloin; broiled hard and butter-basted; sauces on request. Description: Cut from the psoas major (tenderloin) along the inside of the spine. Ultra-tender, very lean, fine-grained; flavor is clean and mild with less marbling. Shines with butter, sauce, or a peppered/crusted finish. Highest price per ounce—chosen for elegance and texture over sheer beefiness.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda short loin; dry-aged; broiled hard and butter-basted; sauces on request. Description: From the longissimus dorsi opposite the tenderloin. Firm bite and tight grain with moderate marbling. The archetypal “steakhouse” profile—savory, beef-forward, lightly mineral—with excellent crust potential. Priced below filet and comparable to ribeye; the balanced choice of flavor, chew, and value.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda rib primal; dry-aged; broiled hard and butter-basted; sauces on request. Description: Richly marbled “flavor-first” steak. Buttery mouthfeel, deep beef flavor, and caramelized edges; the spinalis cap eats especially tender and intensely beefy. Best for guests who want richness and boldness over leanness.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda short loin, rear section; broiled hard and butter-basted; sauces on request. Description: A showpiece T-bone with two experiences in one: a full filet on one side (tender, mild) and a NY strip on the other (beefy, crust-loving). Great for sharing and for guests who want variety and visual impact in a single steak.

Allergens: Egg; dairy. Build: Clarified Butter, egg yolk, fresh tarragon, tarragon vinegar (made in house), tabasco, lemon, salt Description: Buttery, tarragon-lemon emulsion—rich and herbaceous

Allergens: Fish (anchovy), allium. Build: Parsley, basil, mint, anchovy (paste), olive oil, lemon, garlic, Worcestershire, grape seed oil, chili flakes, dijon. Description: Fresh herb-garlic sauce with a savory anchovy backbone.

Allergens: Dairy, fish, allium; alcohol, gluten (chicken jus). Build: Brandy (flambéed), peppercorns, chicken jus, shallots, heavy cream, garlic, fish sauce, soy, sherry vinegar. Description: A creamy peppercorn pan sauce. A steakhouse classic with a warm brandy finish.

Allergens: dairy, egg (mayo) Build: A1 sauce, sour cream, prepared horseradish, mayo, lemon. Description: A zingy, creamy white sauce that holds up well to our dry-aged beef.

Allergens: Egg; dairy. Build: Clarified Butter, egg yolk, fresh tarragon, tarragon vinegar (made in house), tabasco, lemon, salt Description: Buttery, tarragon-lemon emulsion—rich and herbaceous

Allergens: Fish (anchovy), allium. Build: Parsley, basil, mint, anchovy (paste), olive oil, lemon, garlic, Worcestershire, grape seed oil, chili flakes, dijon. Description: Fresh herb-garlic sauce with a savory anchovy backbone.

Allergens: Dairy, fish, allium; alcohol, gluten (chicken jus). Build: Brandy (flambéed), peppercorns, chicken jus, shallots, heavy cream, garlic, fish sauce, soy, sherry vinegar. Description: A creamy peppercorn pan sauce. A steakhouse classic with a warm brandy finish.

Allergens: dairy, egg (mayo) Build: A1 sauce, sour cream, prepared horseradish, mayo, lemon. Description: A zingy, creamy white sauce that holds up well to our dry-aged beef.

Allergens: fish (Worcestershire), allium Build: A1, honey, Worcestershire, ketchup, horseradish, garlic powder, sugar, burger salt, molasses, white vinegar Description: A rich, flavorful classic steak sauce that has well balanced acidity, tang, and subtle sweetness. Comes out standard with the Porterhouse.

Allergens: Dairy; egg (dijonnaise); gluten (bun). Build: Dry-aged prime beef, New School American cheese, caramelized onion; dijonnaise & cornichons on the side; brioche bun. Description: Rich, dry-aged cheeseburger with sweet onions on a soft brioche—condiments on

Allergen: Gluten, Dairy, nightshade Build: Shaved Turkey Breast (5oz), White Cheddar, Lettuce, Tomato, Dijonnaise, Avocado Mash, Lays Potato Chips, Applewood Smoked Bacon, Grilled Sourdough. Description: A monster of a sandwich based on the classic. Held together with a long wooden pic; turkey, tomato, lettuce, avocado, white cheddar, and potato chips all in between pieces of grilled sourdough.

Allergens: Gluten, egg, capsicum, nightshade (paprika in Crab cake), allium, shellfish. Build: Jumbo Lump Crab (mayo, egg, panko, onion, red bell peppers, garlic, parsley), Old Bay Aioli (Old Bay seasoning, mayo, lemon juice, garlic), Shiner Bock Onion Ring, Lettuce, Tomato, Brioche Burger Bun Description: Another monster of a sandwich, stacked high with even layers of fresh veggies, meat forward crab cake, and one Shiner Bock onion ring; all on a toasted brioche bun slathered in our warming Old Bay Aioli. Comes with a (smaller) side of cottage fries.

Allergens: Fish; soy (miso); alcohol. Build: White miso, mirin, sake; carrot-ginger purée; blanched bok choy. Description: Silky, sweet-savory cod with bright carrot-ginger and clean greens.

Allergens: Glute, dairy, egg, allium Build: 2 fried chicken cutlets (four, egg, panko) deep fried, parmesan cheese, grana padano, lemon juice are all used to season the chicken once it is out of the fryer. Toasted sub/hoagie roll that is dressed with caesar aioli; little gem lettuce tossed in caesar dressing. Comes with a (smaller) side of cottage fries. Description: A filling, fresh take on the caesar chicken wrap. Presented on a toasted hoagie roll, thin deep fried chicken cutlets add dimension while little gem tossed in our caesar aioli brings brightness.

Allergens: Gluten, Dairy, Egg Build: Prosciutto Cotto (American style ham, not the same as Italian Prosciutto Jambon), Gruyere, White Cheddar, Grana Padano, Gouda (4 cheese blend in Mac & Cheese), Mornay Sauce, Simple Salad (frisée, Arugula, Radish, Cornichons, and Champagne Vinaigrette - Dijonnaise, Honey, Champagne Vinegar, Olive Oil). Description: A savory crepe made with traditional crepe batter and fresh herbs to counter the richness of the cheese blend.

Allergens: Dairy (butter); pork (in jus). Build: Natural herb jus (double chicken stock, pork, butter, sherry vinegar, herbs). Description: Juicy grilled bird with a glossy, savory herb-pan sauce.

Allergens: dairy, gluten, allium Build: [New Orleans sourced] Po Boy hoagie roll, shaved prime rib, creamy horseradish, carmelized onions, au jus (on the side), cottage fries, ketchup. Description: A hearty, juicy lunchtime special with zing from the creamy horseradish, savory depth from the au jus, and some crunch from the cottage fries.

Allergens: Dairy. Build: Yukon golds, butter, confit garlic, cream. Description: Ultra-smooth, buttery mash with gentle garlic.

Allergens: Dairy. Build: Double cream, Grana Padano, gorgonzola brûlée. Description: Classic steakhouse creamed spinach with a bubbly gorgonzola top.

Allergens: Dairy; pork; beef. Build: Shredded Yukons, beef jus, bacon, sour cream, chives. Description: Crispy shredded potatoes tossed in savory jus with bacon and cool sour cream.

Allergens: None major. Build: Lemon vinaigrette, zest, black pepper, EVOO. Description: Snappy spears with bright lemon and cracked pepper.

Allergens: Dairy; gluten. Build: Cavatappi; sharp cheddar, American, fontina, Grana Padano, Gruyère. Description: Bubbly five-cheese cavatappi—an american classic.

Allergens: dairy, egg, gluten (crust) Build: NY cheesecake with tableside German Schlag to add on. Description: Flown in from S&S Bakery in the Bronx (nyc!), served with table side German Schlag, the quintessential ending to the full dining experience at VanHorn’s.

Allergens: dairy, gluten Build: mascarpone, cold brew, fresh espresso, lady fingers, cocoa powder, German Schlag. Description: A light, airy, coffee-driven dessert. The recipe is lovingly borrowed from one of Dan’s (owner) good friends in NYC.

Allergens: Shellfish; gluten (saltines). Build: Oysters (4 varietals), lemon, saltines; Cocktail sauce; Mignonette. Description: Bright, briny oysters with classic cocktail (ketchup + atomic horseradish) and a shalloty red/white wine mignonette. Served with lemon and saltines.

Allergens: Shellfish; egg (mayo in Liv); fish (Worcestershire); alcohol (cognac) Build: Poached shrimp (4 jumbo, 6–8 count); Cocktail sauce; “Liv” sauce. Description: Four chilled jumbo shrimp with classic cocktail and a house “Liv” sauce—clean and classic with a punchy cocktail sauce or creamy Liv sauce for richness.

Allergens: Shellfish; egg & mustard (aioli); gluten (saltines); fish (Worcestershire). Build: Blue crab (3.5oz); Mustard aioli; saltines. Description: Sweet, clean jumbo lump crab with a tangy mustard-A1 aioli. Saltines on the side.

Allergens: Fish Build: Bluefin tuna, heart of palm, avocado mousse, 12-year balsamic Description: Thin cuts of tuna set with creamy avocado, tender hearts of palm, and a drizzle of 12 year aged balsamic for sweet acidity

Allergens: Shellfish; dairy (butter); egg (Liv); fish (Worcestershire). Build: Lobster; Drawn butter; Cocktail; Liv; lemon. Description: One and Half-Pound

Allergens: Shellfish; dairy/egg (sauces); gluten (saltines). Build: 1 lobster, crab cocktail, shrimp cocktail (8), 16 oysters; sauces & lemon. Description: Our showpiece cold spread built to share—lobster, shrimp, oysters, and crab with classic accompaniments.

Allergens: Fish roe; egg; dairy (sour cream); gluten (blini). Build: Caviar, sieved egg, chive, shallot, blini; creamy horseradish. Description: Classic caviar service with warm blini and a cool, creamy horseradish sauce for lift.

Allergens: Dairy; gluten (bread), tree nut, fungi. Build: Cow’s + goat’s milk ricotta, truffled honey (black truffle, honey), Toasted Hazelnuts (hazelnuts are peeled and blanched then confited in brown butter), chopped fresh rosemary. Description: Silky, slightly sweetened ricotta with grilled sourdough from Slow Dough Bakery for scooping.

Allergens: Gluten, Dairy Build: Parker House Rolls (a yeast based dough that has milk + butter), Maple Glaze (maple sugar, cinnamon, powdered sugar, butter, vanilla bean, butter, milk) Description: A perfect shareable for all tables; warm, inviting Parker House Rolls coated in a layer of sweet, well spiced maple glaze.

Allergens: Nighshade, Citrus, Capsicum, Alllium, Palm pollen Build: Sourdough bread slice, Avocado Mash (avocado, lime juice, salt), Roasted Red Bell Peppers, Shaved Cucumber, Hearts of Palm, Red Onions, Arugula, Radish, Lemon Vinaigrette (lemon juice, lemon zest, greek olive oil). Description: A fresh, bright, and classic brunch staple; a variety of raw veggies on top of house made avocado mash is perfect to share or as a lighter main.

Allergens: Shellfish; dairy; gluten (panko). Build: Creamed spinach, Grana Padano, gremolata (toasted panko, rosemary, citrus). Description: Baked oysters under rich creamed spinach with a crunchy citrus-herb crumb

Allergens: Pork. Build: Griddled slab bacon; house steak sauce (Luger-style). Description: As it reads

Allergens: Nightshade (tomato), allium (red onions). Build: Baby Greens, Radish, carrot, tomato, red onions; lemon vinaigrette. Description: Crisp, clean greens with a bright, lightly sweet lemon dressing.

Allergens: Fish (anchovy); dairy; gluten. Build: Anchovy-forward dressing; brioche croutons soaked in scampi butter; Grana Padano “blanket.” Description: Savory classic Caesar with extra-buttery croutons and a full sheet of shaved cheese.

Allergens: Dairy; egg (mayo); tree nuts (hazelnut), pork. Build: Iceberg; blue cheese dressing (blue, buttermilk, mayo); bacon, cherry tomato, crispy shallot, toasted hazelnut, green onion. Description: Big, crunchy wedge—cool and creamy with smoky bacon and nutty crunch.

Allergens: Soy, nightshade, allium (red onion only) Build: 6oz Sirloin flap, Blue Cheese, Radish, Red Onion, Confit Potatoes, Roasted Red Bell Peppers, Frisee, Arugula, Little Gem, Balsamic Vinaigrette (Balsamic, Herbes de Provence, Salt, Sugar, Greek Olive Oil, Soy Sauce, Jim Beam Bourbon) Description: A hearty, crunchy salad with all the fix'ins; an array of lettuces, 6oz of sirloin steak (sliced) cooked to guest preference, and a savory, rich Balsamic Vinaigrette.

Allergens: Dairy (finishing butter). Build: tenderloin; broiled hard and butter-basted; sauces on request. Description: Cut from the psoas major (tenderloin) along the inside of the spine. Ultra-tender, very lean, fine-grained; flavor is clean and mild with less marbling. Shines with butter, sauce, or a peppered/crusted finish. Highest price per ounce—chosen for elegance and texture over sheer beefiness.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda short loin; dry-aged; broiled hard and butter-basted; sauces on request. Description: From the longissimus dorsi opposite the tenderloin. Firm bite and tight grain with moderate marbling. The archetypal “steakhouse” profile—savory, beef-forward, lightly mineral—with excellent crust potential. Priced below filet and comparable to ribeye; the balanced choice of flavor, chew, and value.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda rib primal; dry-aged; broiled hard and butter-basted; sauces on request. Description: Richly marbled “flavor-first” steak. Buttery mouthfeel, deep beef flavor, and caramelized edges; the spinalis cap eats especially tender and intensely beefy. Best for guests who want richness and boldness over leanness.

Allergens: Dairy (finishing butter). Build: Pat LaFrieda short loin, rear section; broiled hard and butter-basted; sauces on request. Description: A showpiece T-bone with two experiences in one: a full filet on one side (tender, mild) and a NY strip on the other (beefy, crust-loving). Great for sharing and for guests who want variety and visual impact in a single steak.

Allergens: Egg; dairy. Build: Clarified Butter, egg yolk, fresh tarragon, tarragon vinegar (made in house), tabasco, lemon, salt Description: Buttery, tarragon-lemon emulsion—rich and herbaceous

Allergens: Fish (anchovy), allium. Build: Parsley, basil, mint, anchovy (paste), olive oil, lemon, garlic, Worcestershire, grape seed oil, chili flakes, dijon. Description: Fresh herb-garlic sauce with a savory anchovy backbone.

Allergens: Dairy, fish, allium; alcohol, gluten (chicken jus). Build: Brandy (flambéed), peppercorns, chicken jus, shallots, heavy cream, garlic, fish sauce, soy, sherry vinegar. Description: A creamy peppercorn pan sauce. A steakhouse classic with a warm brandy finish.

Allergens: dairy, egg (mayo) Build: A1 sauce, sour cream, prepared horseradish, mayo, lemon. Description: A zingy, creamy white sauce that holds up well to our dry-aged beef.

Allergens: Gluten ,soy, dairy, egg Build: 2 Pancakes, Whipped Honey Butter, Bourbon Maple Syrup Description: Perfectly fluffy double decker stack with a slightly savory honey butter, and a rich bourbon infused maple syrup.

Allergens: Dairy, Gluten, Egg, alcohol Build: Brioche bread - soaked in a mixture of egg, heavy cream, vanilla paste, sugar, and salt then deep fried - filled with Chocolate Pastry Cream, Fresh Strawberries, Bourbon Maple Syrup (same as pancakes) Description: A decadent, rich dish with Chocolate pastry cream in the center, fresh strawberries to add some acidity, and bourbon maple syrup that adds complexity and depth.

Allergens: Eggs, Nightshade, Gluten, Dairy* (*only if they order eggs scrambled - which is mixed with milk) Build: 2 eggs any style, choice of Applewood smoked bacon or pork sausage links, grilled sourdough, hashbrowns (German Potatoes) Description: A classic breakfast plate: eggs any style, choice of bacon or sausage, grilled sourdough, and hashbrowns. An all around crowd pleaser with a little bit of everything!

Allergens: egg, dairy, gluten, citrus Build: English muffin, prosciutto cotto, 2 poached eggs, hollandaise sauce Description: A classic dish with a pair of poached eggs, house made hollandaise sauce, proscuitto cotto, and a small simple salad to add balance.

Allergens: Egg, dairy, nightshade, allium, fish Build: 2oz Smoked Salmon, Hollandaise, Red Onion, Arugula, German Potato, Poached Egg Description: A savory dish that is warming and filling. Clean, smoky taste from the salmon pairs perfectly with the dense, warm flavor and texture of the German Potato

Allergens: Gluten, Dairy, Egg Build: Prosciutto Cotto (American style ham, not the same as Italian Prosciutto Jambon), Gruyere, White Cheddar, Grana Padano, Gouda (4 cheese blend in Mac & Cheese), Mornay Sauce, Simple Salad (frisée, Arugula, Radish, Cornichons, and Champagne Vinaigrette - Dijonnaise, Honey, Champagne Vinegar, Olive Oil). Description: A savory crepe made with traditional crepe batter and fresh herbs to counter the richness of the cheese blend.

Allergens: Gluten, egg, capsicum, nightshade (paprika in Crab cake), allium, shellfish. Build: Jumbo Lump Crab (mayo, egg, panko, onion, red bell peppers, garlic, parsley), Old Bay Aioli (Old Bay seasoning, mayo, lemon juice, garlic), Shiner Bock Onion Ring, Lettuce, Tomato, Brioche Burger Bun Description: Another monster of a sandwich, stacked high with even layers of fresh veggies, meat forward crab cake, and one Shiner Bock onion ring; all on a toasted brioche bun slathered in our warming Old Bay Aioli. Comes with a (smaller) side of cottage fries.

Allergens: Nightshade, capsicum, citrus, allium, egg, fish (chimichurri) Build: 2 eggs sunnyside up (can be modified), 6oz Sirloin Flap (cooked to guest preference), Chimmichurri, Hashbrowns (German Potato). Description: A protein packed classic dish with a savory Chimmichurri sauce, sunnyside eggs, and hashbrowns.

Allergens: Dairy; egg (dijonnaise); gluten (bun). Build: Dry-aged prime beef, New School American cheese, caramelized onion; dijonnaise & cornichons on the side; brioche bun. Description: Rich, dry-aged cheeseburger with sweet onions on a soft brioche—condiments on

Allergens: dairy, gluten, allium Build: [New Orleans sourced] Po Boy hoagie roll, shaved prime rib, creamy horseradish, carmelized onions, au jus (on the side), cottage fries, ketchup. Description: A hearty, juicy lunchtime special with zing from the creamy horseradish, savory depth from the au jus, and some crunch from the cottage fries.

Allergens: Dairy; pork; beef. Build: Shredded Yukons, beef jus, bacon, sour cream, chives. Description: Crispy shredded potatoes tossed in savory jus with bacon and cool sour cream.

Allergens: dairy, gluten Build: mascarpone, cold brew, fresh espresso, lady fingers, cocoa powder, German Schlag. Description: A light, airy, coffee-driven dessert. The recipe is lovingly borrowed from one of Dan’s (owner) good friends in NYC.

Allergens: dairy, egg, gluten (crust) Build: NY cheesecake with tableside German Schlag to add on. Description: Flown in from S&S Bakery in the Bronx (nyc!), served with table side German Schlag, the quintessential ending to the full dining experience at VanHorn’s.

Classic Martini DRY/DIRTY/PERFECT Note: All dirty AND vodka Martinis are shaken. Only DRY/ PERFECT GIN martinis are stirred. Ingredients: • 2.5 oz gin • 0.5 oz dry vermouth or Olive Juice or 0.25 dry + 0.25 sweet vermouth • 1 Lemon twist or 1 Olive (garnish) Method: • Stir gin and vermouth with ice cubes in a mixing glass for 30 sec. -OR- SHAKE with Olive Juice. • Strain into a chilled coupe. • Garnish: Lemon Twist OR Olive. • Fun Facts: The origins of this cocktail are unclear. Sources speculate many theories including; an invention in New York City’s Knickerboker Hotel; an evolution from a proto-cocktail called the “Martinez” from San Francisco; and even a 18th century European musician who loved to mix white wine with his gin… Can you guess his name?

Gibson Martini Ingredients: • 2.5 oz gin • 0.5 oz dry vermouth • 1 cocktail onions dropped in glass (garnish) Method: Stir gin and vermouth with ice cubes in a mixing glass for 30 sec. • Strain into a Nick & Nora. • Garnish: Skewered cocktail onions. Fun Facts: 1890s a prominent San Francisco businessman named Walter D. K. Gibson, who claimed to have created the drink at the Bohemian Club in the 1890s. Edward Townsend, former vice president of the Bohemian Club, is credited with the first mention of the Gibson in print, in a humorous essay he wrote for the New York World published in 1898.

Classic Martini DRY/DIRTY/PERFECT Note: All dirty AND vodka Martinis are shaken. Only DRY/ PERFECT GIN martinis are stirred. Ingredients: • 2.5 oz gin • 0.5 oz dry vermouth or Olive Juice or 0.25 dry + 0.25 sweet vermouth • 1 Lemon twist or 1 Olive (garnish) Method: Stir gin and vermouth with ice cubes in a mixing glass for 30 sec. -OR- SHAKE with Olive Juice. • Strain into a chilled coupe. • Garnish: Lemon Twist OR Olive. • Fun Facts: The origins of this cocktail are unclear. Sources speculate many theories including; an invention in New York City’s Knickerboker Hotel; an evolution from a proto-cocktail called the “Martinez” from San Francisco; and even a 18th century European musician who loved to mix white wine with his gin… Can you guess his name?

Turf Martini Ingredients: • 2 oz Haymans Old Tom Gin • 1 oz dry vermouth • 1 Bar Spoon Dry Curacou • 3 Spritz of Absinthe In Glass Method: Stir all ingredients with ice cubes for 30 sec. Strain into a Nick and Nora. • Garnish: Lemon twist or olive. Fun Facts: 1890s Although the origins of the Martini are largely unknown, historians have pointed to the Turf Club (Martini) as one of the earlier cocktails to combine gin and vermouth. The first printed recipe, published in 1884 in George Winter’s How to Mix Drinks, consisted of Old Tom gin, sweet vermouth, and bitters, which made it similar to the Martinez.

Equal parts vodka and gin, and Lillet - a fortified white wine. 1oz gin 1oz vodka .5oz Lillet Stirred, served up in a nick and nora, lemon expression and garnish.

Bloody Bull Ingredients: • 1.5 oz vodka • 4 oz Bull Mix • 1 oz lemon juice Method: Build in collins glass and stir with ice. Garnish: lemon wedge, Skewered Olive, onion, and cornichon. Fun Facts: 1950s - The Bloody Bull is a cocktail that originated in the 1950s, and is believed to be a variation of the Bloody Mary, but with beef broth instead of tomato juice. While the exact birthplace is debated, Brennan's restaurant in New Orleans is often cited as its origin. Owen Brennan, the restaurant's founder, is credited with creating the drink to enhance a brunch concept by adding beef broth to the Bloody Mary.

Carajillo Ingredients: •2 oz espresso • 1 oz licor 43 • 1 oz El Tequileno Repo Method: Add ingredients and Ice to shaker tin. LET ESPRESSO COOL. Shake and double-strain over ice. Garnish: Orange twist Fun Facts:1800s - The original carajillo hails from Spain—north or south is a point of contention—where it’s an early-morning fixture in working-class neighborhood bars: a shot of espresso served alongside brandy, anise, or rum. According to one origin story, the first carajillos, made from coffee and rum, were mixed on Cuban plantations and served to indentured laborers to give them coraje, or “courage,” to get through the day. Another story insist that the origins trace back to the Spanish military.

Gimlet Ingredients: • 2 oz gin • 0.75 oz lime juice • 0.75 oz Simple Syrup Method: Shake with ice, Double Strain into a coupe glass. Garnish: Lime wheel. History: 1800s The gimlet has a long history, dating back to the 18th century when British sailors mixed their daily rations of gin with lime juice and sugar to prevent scurvy. It was originally called "The Gimlet" due to the association with the small, piercing tool used for barrels and casks, or perhaps named after Sir Thomas Gimlette, a Royal Navy physician.

Manhattan Ingredients: • 2 oz rye whiskey • 1 oz sweet vermouth • 3 dashes Angostura bitters • Orange expression in glass Method: Stir all ingredients with ice cubes for 30 sec. Strain into a chilled coupe glass. • Garnish: Luxardo cherry. Fun Facts: 1870s Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall. However, there are prior references to various similar cocktail recipes called "Manhattan" and served in the Manhattan area. By one account it was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street.

Margarita Ingredients: • 1.75 oz tequila • 0.75 oz Cointreau • 1 oz lime juice Method: Rim a rocks glass with salt. Shake with ice, dump into glass. Garnish: Lime wedge. Fun Facts: 1930s??? - According to cocktail historian David Wondrich, the margarita is related to the brandy daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy. (Daisies are a family of cocktails that include a base spirit, liqueur, and citrus.) There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita "creation myths”.

Mint Julep Ingredients: • 2 oz bourbon • 0.5 oz simple syrup • 8–10 mint leaves Method: Muddle mint and syrup in a julep cup. Add crushed ice, pour bourbon, and Stir. Top with more crushed ice. • Garnish: Mint bouquet. Fun Facts: 1770s The mint julep originated in the southern United States, probably during the eighteenth century. Earliest mentions begin around the year 1770. The mint julep has been promoted by Churchill Downs in association with the Kentucky Derby since 1938. It is now synonyms with the southern American culture as well as the Kentucky derby.

Negroni Ingredients: • 1 oz gin • 1 oz Campari • 1 oz sweet vermouth Method: Stir with ice cubes, strain over large Cube in a rocks glass. Garnish: Orange twist. Fun Facts: 1910s-1940s A drink with murky origins from 1900s Italy. An Italian drink made in the “Americano” style (a style of mixing rather than consuming neat pours). The drink began to make it’s way to print, after the fall of the fascist regime in Italy Circa 1945. Orson Wells (Director of “Citizen Kane”) is one of the first notable Americans to popularize the Negroni.

Old Fashioned Ingredients: • 2 oz bourbon/rye • 1 Fat bar spoon of Demerara Syrup • 2 dashes Angostura bitters Method: Add Syrup, bitters, whiskey, and ice cubes, stir. Serve in a rocks glass with a large cube. Garnish: Orange twist + cherry. Fun Facts: 1860s By the 1860s, it was common for orange curaçao, absinthe, and other liqueurs to be added to cocktails. As cocktails became more complex, drinkers accustomed to simpler cocktails began to ask bartenders for something akin to the pre-1850s drinks. The original concoction, albeit in different proportions, came back into vogue, and was referred to as “old-fashioned”. So while being a “newer” cocktail when compared to some cocktails in this list. The Old Fashioned is an attempt to reclaim a tradition of drinking before cocktails entered the American zeitgeist.

Pink Lady Ingredients: • 2 oz gin • 0.75 oz lemon juice • 0.75 oz grenadine • ½ egg white Method: Dry shake, then shake with ice. Double Strain into a coupe glass. • Garnish: Skewered Cherry. History: 1910s - The name of the cocktail itself is sometimes said to be taken from the 1911 Broadway musical by Ivan Caryll of the same name, or named in the honor of its star Hazel Dawn who was known as "The Pink Lady”. During the prohibition era (1920–1933) the cocktail was already widely known. In those years it was a popular drink at the Southern Yacht Club in New Orleans, where it was offered under the name pink shimmy.

Rusty Nail Ingredients: • 1.5 oz Scotch • 0.5 oz Drambuie • -or- • 3oz of batch (poured onto Large Ice Cube) Method: Stir with ice cubes. Serve over a large ice cube. • Garnish: Lemon twist skewered on pick. Fun Facts: 1930s, 1950s-1960s The cocktail's origin goes back to the 1937 British Industries Fair, but it gained widespread popularity in the 1950s after being endorsed by New York's 21 Club. Its prominence grew further a decade later when it became the go-to cocktail of the Rat Pack.

Sazerac Ingredients: • 2 oz rye whiskey • 0.25 oz Rich simple or Demerara Syrup • 6 Spritz of absinthe IN GLASS • 3 dashes Peychaud’s bitters Method: Spritz a rocks glass with absinthe. STIR. whiskey, bitters, syrup and ice, strain into the absinthe-rinsed glass (no ice). • Garnish: Lemon Twist. Fun Facts: Around 1850, Sewell T. Taylor sold his New Orleans bar, the Merchants Exchange Coffee House, to become an importer of spirits, and he began to import a brand of cognac named Sazerac-de-Forge et Fils. Meanwhile, Aaron Bird assumed proprietorship of the Merchants Exchange and changed its name to Sazerac Coffee House. Legend has it that Bird began serving the "Sazerac Cocktail", made with Sazerac cognac imported by Taylor, and allegedly with bitters being made by the local apothecary, Antoine Amedie Peychaud. The Sazerac Coffee House subsequently changed hands several times, until around 1870 Thomas Handy became its proprietor.

Sidecar Ingredients: • 2 oz cognac • 0.5 oz Cointreau • 0.75 oz lemon juice • 0.75 Simple Syrup Method: Rim a coupe glass with sugar. Shake with ice, Double strain into glass. • Garnish: Orange twist. Fun Facts: 1910s - The exact origin of the sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The drink was directly named for the motorcycle attachment, which was very commonly used at the time.

Sloe Gin Fizz Ingredients: • 2 oz sloe gin • 1 oz lemon juice • 0.5 oz simple syrup • Soda water Method: Quick Shake gin, lemon, and syrup with ice, strain into a Collins glass. Top with soda, add ice cubes. Garnish: Lemon wheel + Cherry Skewer. History:1900s - The Sloe Gin Fizz, a tart, ruby red cocktail, is a variation of the popular Gin Fizz that was invented in the early 1900s by American bartenders. It combines gin, sloe gin (a British liqueur), citrus, sugar, and soda water. The first printed reference to this category of cocktails appeared in 1887 in Jerry Thomas' Bartender's Guide, though the specific Sloe Gin Fizz recipe didn't appear until later.

Singapore Sling Ingredients: • 1.5 oz gin • 0.5 oz cherry Heering liqueur • -OR- • 2.0 oz Batch • 8 dashes Benedictine • 1 oz pineapple juice • 0.75 oz lime juice • 0.5 oz grenadine Method: Dry Shake, then shake with ice, strain Over crushed ice into a collins glass. Garnish: Cherry + Orange. Fun Facts:1899~1915s - The drink was created sometime between 1899 and 1915 at Raffles Hotel. Simon Difford wrote that the drink was originally Ngiam's "house" version of the gin sling. It was socially unacceptable for women to drink alcohol in public at that time, so Ngiam made the cocktail look like fruit juice to enable women to drink it. The original recipe of the Singapore sling is debated. This is because the original recipe was lost after the 1930s when the hotel stopped serving the drink.

Whiskey Sour Ingredients: • 2 oz bourbon • 0.75 oz lemon juice • 0.75 oz simple syrup • ½ egg white Method: Dry shake, then shake with ice. Strain into a rocks glass with ice. Garnish: Cherry + lemon wheel. Fun Facts: 1860s The first documented recipe for a Whiskey Sour appeared in Jerry Thomas's "The Bartender's Guide" in 1862. This established the Sour as a recognized cocktail with a standard set of ingredients and instructions. It's widely believed that sailors mixed whiskey or rum with citrus to both prevent illness and make the spirits more palatable. This practice likely led to the development of the early Sour cocktails.

Name: Cantina del Pino "Bricco Gallinetta" (2023) Region: Barbera d'Asti, Piedmont, Italy Grape: Barbera (100%) Style: Bright, high-acid Piedmont Barbera; cellar-focused, not overoaked Price: BTG $18 / $70 Pronunciation: [kahn-TEE-nah del PEE-noh "BREE-koh gal-lee-NYET-tah"] Primary (Fruit): Red cherry, blackberry, plum. Secondary (Other): Cedar, tobacco, pepper, light earth. Mouthfeel: Medium-bodied with vivid acidity, low tannin, and a clean, juicy finish. Pairing: Cheeseburger, Steak Frites, Pork Chop, Roast Chicken, Trumpet Royale Mushrooms. Somm Notes: From Cantina del Pino, a respected Barbaresco grower, this is Barbera with a little more seriousness and polish than guests may expect. Vivino notes lean red fruit with spice and a touch of cedar/tobacco, which makes it a natural fit for the burger, pork, or anything with char. A smart recommendation when someone wants an Italian red with lift and freshness rather than oak or weight.

Name: Domaine Amirault "Les Quarterons" Region: Saint-Nicolas-de-Bourgueil, Loire Valley, France Grape: Cabernet Franc (100%) Style: Loire Cabernet Franc; fresh, mineral, food-first red Price: BTG $19 / $74 Pronunciation: [doh-MEN ah-mee-ROH "lay kar-tohN"] Primary (Fruit): Red currant, raspberry, blackberry, black cherry. Secondary (Other): Bell Pepper, Violet, graphite, pepper, light earth, gentle herbal note. Mouthfeel: Medium-bodied with bright acidity, fine tannins, and a dry, savory finish. Pairing: Steak Tartare, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites, goat cheese. Somm Notes: From one of Saint-Nicolas-de-Bourgueil's benchmark Cabernet Franc growers, this is on the list for guests who want a red with freshness and structure rather than oak weight. A polished Loire Cabernet Franc that drinks with precision and lift.

Name: Evesham Wood Pinot Noir Region: Willamette Valley, Oregon Grape: Pinot Noir (100%) Style: Classic WV Pinot; mostly neutral oak to keep it fresh Price: BTG $21 / $78 Primary (Fruit): Red cherry, raspberry, cranberry. Secondary (Other): Rose petal, black tea, subtle spice, forest floor. Mouthfeel: Silky, medium-light body; lively acidity; fine, gentle tannins; clean, tapering finish. Pairing: Tuna Carpaccio, Dover Sole Meunière, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites (Béarnaise), Cheeseburger. Somm Notes: Our "elegant red" by the glass—bright fruit, no heavy oak, super food-friendly. Evesham Wood is a small, hands-on Willamette estate and this is a tight allocation for us, so it's a nice upgrade pour without Napa heft. Use it when a guest wants Pinot with flavor but not weight: "Clean, classic Oregon Pinot that works from fish to steak frites."

Name: Girard Cabernet Sauvignon Region: Napa Valley, California Grape: Cabernet Sauvignon (100%) Style: Napa Cab with measured oak for polish Price: BTG $25 / $98 Pronunciation: [jih-RARD cab-er-NAY so-vee-NYON] Primary (Fruit): Blackcurrant, blackberry, dark cherry. Secondary (Other): Cocoa, cedar/vanilla, graphite, baking spice. Mouthfeel: Full-bodied with ripe, firm tannins; balanced acidity; long, structured finish. Pairing: Dry-Aged NY Strip or Ribeye, Au Poivre, Cheeseburger, Mac & Cheese, Creamed Spinach, Whipped Potatoes. Somm Notes: Selected for our steak program—generous Napa fruit, refined oak, and a composed finish that complements rich cuts without overwhelming them. Girard's consistent house style offers a reliable by-the-glass benchmark: poised enough for filet, ample enough for ribeye. Excellent when guests request a "classic Napa Cabernet" with polish and deep refined fruit.

Name: Acumen “PEAK” Cabernet Sauvignon Region: Napa Valley, California (Atlas Peak) Grape: Cabernet Sauvignon (100%) Style: Mountain fruit; French oak élevage for structure and polish Price: $320 Pronunciation: [AK-yoo-men “peek”] Primary (Fruit): Blackcurrant, black cherry, blackberry. Secondary (Other): Cedar/vanilla, cocoa, graphite, bay leaf, violet. Mouthfeel: Full-bodied; firm, fine-grained mountain tannins; fresh acidity; long, layered finish. Pairing: Dry-Aged Ribeye or NY Strip, Au Poivre, Trumpet Royale Mushrooms, short ribs, Creamed Spinach. Somm Notes: Our centerpiece Napa Cab—Atlas Peak fruit gives depth with lift. Pick this for guests celebrating or ordering marbled cuts and peppered sauces; it brings sculpted power rather than heaviness. The mountain freshness keeps pace with rich sides (spinach, mushrooms) while the tannins frame ribeye beautifully. Top-shelf Napa with definition and drive.

Name: Bodegas Ponce “Clos Lojén” (2024) Region: Manchuela, Spain Grape: Bobal (100%) Style: Organic, whole-cluster feel; neutral vessels to keep it fresh Price: $60 Pronunciation: [boh-DAY-gahs PON-say “kloh loh-HEN”] • [boh-BAHL] • [mahn-CHWAY-lah] Primary (Fruit): Red cherry, raspberry, red plum. Secondary (Other): Violet, cracked pepper, dried herb, stony/mineral lift. Mouthfeel: Medium-light, bright acidity; gentle tannins; clean, dry finish (great slightly cool). Pairing: Steak Frites (Béarnaise), Cheeseburger, Pork Chop, Roast Chicken, Charcuterie. Somm Notes: Picked as our high-energy Spanish red—juicy Bobal with no heavy oak, made to drink and refresh. The limestone snap and light pepper keep pace with fat, salt, and char, so it’s an easy steer for burger or frites. Suggest a slight chill to highlight its lift and make the table’s second glass disappear.

Name: Domaine de Bonserine Côte-Rôtie “La Sarrasine” (2020) Region: Côte-Rôtie, Northern Rhône, France Grape: 97% Syrah, 3% Viognier Style: ~95% destemmed; aged ~3 years in French oak Price: $272 Pronunciation: [DOH-main duh BON-sir-een coat-ROWHTY la-Sarah-seen] Primary (Fruit): Black raspberry, blackberry, black plum. Secondary (Other): Violet, black pepper, smoked meat, cocoa, cedar/vanilla, olive tapenade. Mouthfeel: Full-bodied yet silky; fine, firm tannins with lively acidity; long, savory, polished finish. Pairing: Roast or grilled beef, lamb, duck, game birds, mushroom dishes, hearty pastas; also great with seared tuna or salmon. Fun Fact: From the steep schist slopes of Côte-Rôtie—tiny terraces where Syrah is often co-fermented with a touch of Viognier for perfume and sheen. “La Sarrasine” draws largely from La Viallière, delivering that classic mix of florals, pepper, and smoky depth.

Name: Booker “Perl” Region: Paso Robles, California Grape: Syrah, Grenache Style: Paso Rhône blend; stainless + French oak to polish fruit and spice Price: $212 Pronunciation: [BOO-ker “pearl”] • [PAH-so ROH-buhlz] Primary (Fruit): Blackberry, black plum, raspberry. Secondary (Other): Black pepper, violet, cocoa, smoked herb, cedar. Mouthfeel: Full and sleek; ripe, fine-grained tannins; lively acidity; long, savory finish. Pairing: Dry-Aged Ribeye or NY Strip (Au Poivre), short ribs, duck, Trumpet Royale Mushrooms, Mac & Cheese. Somm Notes: From a top Paso estate known for dense fruit with real lift. “Perl” brings Syrah’s pepper and perfume with Grenache’s plush core, reading powerful yet polished—ideal for marbled steaks and peppered sauces. Position as a modern Rhône-style alternative to Napa Cab: vivid, structured, and table-first rather than oaky-sweet.

Name: Casadei “Filare 41” Cabernet Franc (2021) Region: Tuscany, Italy Grape: Petit Verdot (100%) Style: Cold-soaked fruit; spontaneous ferment/maceration in buried terracotta amphorae; aged 18–20 months in new French oak Price: $162 Pronunciation: [kah-zah-DEH-ee fee-LAH-reh] Primary (Fruit): Blackberry, black cherry, ripe red berries. Secondary (Other): Black pepper, sweet tobacco, cherrywood, baking spice, balsamic/herbal lift, floral notes. Mouthfeel: Full and structured with polished, well-integrated tannins; refreshing acidity; long, creamy finish. Pairing: Aged cheeses, cured meats, steak, lamb, ragù and other red-sauce pastas. Fun Fact: “Filare 18” nods to the specific vine row selected for this cuvée. Amphora fermentation brings purity and gentle grip before a luxe oak élevage adds shape and spice.

Name: Castello di Bolgheri (Bolgheri Superiore) Region: Bolgheri Superiore DOC, Tuscany, Italy Grape: Petit Verdot (100%) Style: Coastal Tuscan red; French oak élevage Price: $512 Pronunciation: [cahs-TELL-oh dee BOL-geh-ree] • [BOWL-geh-ree soo-peh-ree-OR-eh] • [puh-TEE ver-DOH] Primary (Fruit): Blackcurrant, blackberry, black plum. Secondary (Other): Violet, graphite, black pepper, cocoa, cedar. Mouthfeel: Full-bodied and concentrated; firm, fine-grained tannins; long, savory finish with mineral drive. Pairing: Dry-Aged Ribeye or NY Strip (Au Poivre), short ribs, duck, Trumpet Royale Mushrooms, aged cheeses. Somm Notes: From the Tuscan coast’s famed Bolgheri zone, this rare single-varietal Petit Verdot brings inky fruit, floral lift, and architectural structure. It’s a compelling detour from Cabernet for guests wanting power with precision. Maritime freshness keeps the palate lively while the tannins frame rich, peppered steaks. Serious, distinctive, and built for the table.

Name: Castello di Querceto “Il Picchio” Chianti Classico (2019) Region: Chianti Classico Gran Selezione DOCG, Italy Grape: 95% Sangiovese, 5% Colorino Style: Single-vineyard Gran Selezione; ~20-day ferment; aged ≥1 year in wood + ≥6 months in bottle Price: $185 Pronunciation: [cahs-TELL-oh dee kwair-CHAY-toh eel PEEK-kee-oh] Primary (Fruit): Red and black cherry, plum, red currant. Secondary (Other): Violet, rosemary/thyme, cocoa/dark chocolate, tobacco, leather, stony/mineral edge. Mouthfeel: Full-bodied with vibrant Tuscan acidity; firm yet polished tannins; long, persistent finish. Pairing: Grilled meats (bistecca), braised beef or wild boar, mushroom dishes, white truffles, and aged Pecorino/Parmesan. Fun Fact: “Il Picchio” means “the woodpecker.” The vines sit 1,000–1,200 ft on poor, stone-rich polychrome shales bordered by oak and chestnut forests that shield the site—one of the rare single-vineyard Gran Selezione bottlings.

Name: Château de Nalys Region: Châteauneuf-du-Pape, Rhône Valley, France Grape: Grenache Style: Southern Rhône red; powerful, savory, and structured Price: $200 Pronunciation: [shah-TOE duh nah-LEES] Primary: Black cherry, blackberry, red plum. Secondary: Garrigue, black pepper, licorice, leather, warm stone. Mouthfeel: Full-bodied with ripe tannins, broad texture, and a long, savory finish. Pairing: Ribeye, NY Strip, lamb chops, pork chop, Trumpet Royale Mushrooms, pommes au gratin. Somm Notes: This is on the list as a classic Châteauneuf—generous, herb-laced, and built for richer cuts. Nalys gives guests that unmistakable Southern Rhône profile: dark fruit, garrigue, and enough structure to stand up to steak and lamb without feeling overly heavy or oaky. A strong recommendation when someone wants an Old World red with warmth, depth, and a little more rustic soul than Cabernet.

Name: Château La Tour de Bessan (2020) Region: Margaux, Bordeaux, France Grape: Merlot, Petit Verdot, Cabernet Sauvignon Style: Left-Bank claret; gravel/clay-limestone parcels; French oak for polish and contour Price: $124 Pronunciation: [shah-TOE lah TOOR duh beh-SAHN] • [mar-GO] Primary (Fruit): Blackcurrant, blackberry, red plum. Secondary (Other): Violet, cedar, graphite/pencil, tobacco, warm spice. Mouthfeel: Medium-plus body; supple “Margaux” tannins with fresh lift; long, poised finish. Pairing: Dry-Aged NY Strip or Ribeye (Au Poivre), Filet with Béarnaise, Trumpet Royale Mushrooms, pommes au gratin. Somm Notes: From a historic Margaux estate on classic gravel soils—perfume and finesse over weight. We placed it for guests who want the floral, silky side of the Left Bank: cassis and violet framed by cedar and fine tannins. Elegant with filet, confident with ribeye, and seamless alongside sauce-driven plates.

Name: Château Lascombes (2022) Region: Margaux, Bordeaux, France Grape: Cabernet Sauvignon, Merlot, Petit Verdot Style: 1855 Deuxième Cru; gravel/clay-limestone parcels; French oak for structure and polish Price: $252 Pronunciation: [shah-TOE las-KOHMB] • [mar-GO] Primary (Fruit): Blackcurrant, blackberry, ripe plum. Secondary (Other): Violet, cedar, graphite, cocoa, subtle spice. Mouthfeel: Full and silky with ripe, fine-grained tannins; fresh Margaux lift; long, composed finish. Pairing: Dry-Aged Ribeye or NY Strip (Au Poivre), Filet with Béarnaise, Trumpet Royale Mushrooms, pommes au gratin. Somm Notes: A modern, Cabernet-led Margaux from a historic 2nd Growth—perfume and polish over heaviness. We placed it for guests seeking classic Left-Bank character with contemporary clarity: dark cassis, floral lift, and seamless oak that flatters marbled steaks and sauce-driven plates. Poised, age-worthy, and table-first.

Name: Château Meyre (2020) Region: Haut-Médoc, Bordeaux, France Grape: Cabernet Sauvignon, Cabernet Franc, Merlot Style: Left-Bank claret; gravel/clay soils; French oak élevage Price: $84 Pronunciation: [shah-TOE MEHR] • [oh MED-ock] Primary (Fruit): Blackcurrant, black cherry, plum. Secondary (Other): Cedar, graphite/pencil shavings, tobacco, violet. Mouthfeel: Medium-plus body; firm, fine tannins; fresh, savory finish. Pairing: Dry-Aged NY Strip or Ribeye (Au Poivre), Cheeseburger, Trumpet Royale Mushrooms, pommes au gratin. Somm Notes: From a historic Cru Bourgeois estate in the heart of the Haut-Médoc—classic Left-Bank profile with cassis, cedar, and that telltale gravelly lift. We placed it as a value-driven Bordeaux for steak nights: structured enough for ribeye, composed enough for filet. Recommend when guests want “old-school Cabernet” elegance without Napa sweetness.

Name: Château Saint-Saturnin (1986) Region: Médoc, Bordeaux, France Grape: ~60% Merlot, ~35% Cabernet Sauvignon, ~5% Cabernet Franc Style: Left Bank Bordeaux; unoaked; late-season machine harvest Price: $312 Pronunciation: [shah-toe San sat-ur-NAN] Primary (Fruit): Dried cassis, black cherry, dried fig, blackberry. Secondary (Other): Tobacco, cedar, iodine/graphite, potting soil/forest floor, dried herbs. Mouthfeel: Medium body with mature, resolved tannins; balanced acidity; long, savory finish. Pairing: Roast or grilled beef, lamb, hearty stews, mushroom dishes, and aged hard cheeses. Fun Fact: Unusual for the Médoc, this cuvée leads with Merlot, lending a rounder, earlier-drinking profile. The 1986 Bordeaux vintage is famed for structure and longevity—here showing classic tertiary complexity after decades in bottle.

Name: Château La Serre Grand Cru Classé (2018) Region: Saint-Émilion, Bordeaux, France Grape: Merlot, Cabernet Franc Style: Right Bank Bordeaux; polished, structured, and mineral Price: $112 Pronunciation: [shah-TOE lah SAIR grahn kroo klah-SAY] Primary: Black plum, black cherry, blackberry. Secondary: Violet, graphite, cocoa, cedar, soft earth. Mouthfeel: Medium-plus to full-bodied with fine tannins, fresh acidity, and a long, composed finish. Pairing: Filet, NY Strip, Steak Frites, Trumpet Royale Mushrooms, pommes au gratin. Somm Notes: This is on the list as a classic Right Bank counterpoint to Napa Cabernet—more supple through the middle, but still structured and serious. Saint-Émilion’s limestone and clay tend to give Merlot both plush fruit and a cool mineral edge, which makes this especially strong with filet, mushrooms, and steak frites. A smart recommendation when a guest wants Bordeaux with polish, depth, and a little more softness than the Left Bank.

Name: Clos de Mez (2018) Region: Morgon, Beaujolais, France Grape: Gamay (100%) Style: Cru Beaujolais; semi-carbonic feel; raised in neutral vessels to preserve terroir Price: $128 Pronunciation: [kloh duh MEZ] • [mor-GOHN] • [ga-MAY] Primary (Fruit): Black cherry, blackberry, ripe strawberry. Secondary (Other): Violet, white pepper, stony/granite mineral, faint tea/earth. Mouthfeel: Medium-bodied with lively acidity; fine, powdery tannins; dry, savory finish. Pairing: Steak Frites (Béarnaise), Roast Chicken, Charcuterie, Trumpet Royale Mushrooms, Cheeseburger. Somm Notes: Placed as our structured cru Beaujolais—Morgon brings darker fruit and a granite spine that stands up to steak frites yet stays graceful with chicken and mushrooms. A smart alternative when guests want Pinot elegance with a touch more depth and savory lift, without the weight or oak of larger reds.

Name: Clos Erasmus 'Laurel' (2021) Region: Priorat, Spain Grape: Garnacha (100%) Style: Old-vine, slate (llicorella) terroir; gentle extraction; large neutral oak/concrete to emphasize site Price: $188 Pronunciation: [klohz eh-RAZ-moos] • [pree-oh-RAHT] • [gar-NAH-chah] Primary: Black cherry, blackberry, plum. Secondary : Violet, cocoa, orange peel, anise, graphite/slate. Mouthfeel: Concentrated yet poised; fine, powdery tannins; vibrant acidity; long, mineral finish. Pairing: Dry-Aged Ribeye or NY Strip (Au Poivre), Lamb Chops, Duck, Trumpet Royale Mushrooms, German Potatoes. Somm Notes: A flagship Priorat from vertiginous, slate terraces—power with precision. We placed it for guests seeking depth without heavy oak: perfumed dark fruit, a stony line, and seamless structure that flatters char and peppered sauces. An expressive Spanish icon that reads grand at the table yet remains refreshingly dry and composed.

Name: Comando G “La Bruja de Rozas” (2023) Region: Vinos de Madrid (Sierra de Gredos), Spain Grape: Garnacha (100%) Style: High-altitude, old-vine Garnacha; gentle extraction; large neutral oak/concrete Price: $108 Pronunciation: [koh-MAHN-doh HAY “lah BROO-hah deh ROH-sahs”] Primary (Fruit): Red cherry, wild strawberry, red plum. Secondary (Other): Rose, thyme, orange peel, crushed granite, white pepper. Mouthfeel: Medium-light, bright acidity; fine, talc-like tannins; long, mineral finish. Pairing: Steak Frites (Béarnaise), Pork Chop, Roast Chicken, Trumpet Royale Mushrooms; serve slightly cool. Somm Notes: Mountain Garnacha from granite and altitude—perfumed, savory, and mineral rather than oaky or dense. We placed it for guests wanting a lifted, red-fruited Spanish wine that flatters béarnaise, pork, and mushroom dishes. The stony snap and delicate tannins keep the palate fresh through richer courses.

Name: Cruz de Alba (2021) Region: Ribera del Duero, Spain Grape: Tempranillo (100%) Style: High-plateau Tempranillo; barrel-aged for structure and polish Price: $84 Pronunciation: [krooz deh AHL-bah] • [ree-BEH-rah del DWEH-roh] • [tem-prah-NEE-yoh] Primary (Fruit): Black plum, blackberry, black cherry. Secondary (Other): Violet, cocoa, cedar, licorice, baking spice. Mouthfeel: Full-bodied; firm, savory tannins; fresh acidity; long, dry finish. Pairing: Dry-Aged Ribeye or NY Strip (Au Poivre), Lamb Chops, Cheeseburger, Trumpet Royale Mushrooms, German Potatoes. Somm Notes: Chosen as our Ribera benchmark—dark fruit, sculpted tannins, and clean oak that loves char and pepper. Point it to guests asking for something powerful but not sweet; it reads focused and dry, built for marbled steaks and sauce-driven plates while staying bright enough for the burger.

Name: Domaine A. & P. de Villaine “La Digoine” (2023) Region: Côte Chalonnaise, France Grape: Pinot Noir (100%) Style: Burgundy red focused on purity; light oak to preserve nuance Price: $248 Pronunciation: [doh-MEN ah & pay duh vee-LEN “lah dee-GWAHN”] Primary (Fruit): Red cherry, wild strawberry, cranberry. Secondary (Other): Rose, black tea, subtle pepper, light earth/mineral. Mouthfeel: Medium-bodied with lively acidity; fine, silky tannins; long, precise finish. Pairing: Dover Sole Meunière, Roast Chicken, Steak Frites (Béarnaise), Trumpet Royale Mushrooms. Somm Notes: From the Bouzeron estate of Aubert de Villaine (co-owner of DRC), farmed organically and made for clarity over oak. The La Digoine parcel’s clay-limestone gives a touch more depth and grip than many Chalonnaise Pinots, so it moves gracefully from fish to steak frites. Recommend when a guest asks for refined Burgundy without heaviness—pure red fruit, tea-leaf savor, and a composed finish.

Name: Domaine Amirault "Les Quarterons" Region: Saint-Nicolas-de-Bourgueil, Loire Valley, France Grape: Cabernet Franc (100%) Style: Loire Cabernet Franc; fresh, mineral, food-first red Price: BTG $19 / $74 Pronunciation: [doh-MEN ah-mee-ROH "lay kar-tohN"] Primary (Fruit): Red currant, raspberry, blackberry, black cherry. Secondary (Other): Bell Pepper, Violet, graphite, pepper, light earth, gentle herbal note. Mouthfeel: Medium-bodied with bright acidity, fine tannins, and a dry, savory finish. Pairing: Steak Tartare, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites, goat cheese. Somm Notes: From one of Saint-Nicolas-de-Bourgueil's benchmark Cabernet Franc growers, this is on the list for guests who want a red with freshness and structure rather than oak weight. Notes consistently point toward dark berries, spice, earth, and floral tones, which makes it especially strong with tartare, mushrooms, and herb-led dishes.

Name: Domaine Desertaux-Ferrand “Les Sceaux” 1er Cru (2023) Region: Beaune 1er Cru, Burgundy, France Grape: Pinot Noir (100%) Style: Premier Cru Burgundy; refined, site-driven Pinot Noir Price: $220 Pronunciation: [doh-MEN dez-er-TOH feh-RAHN “lay SOH”] Primary: Red cherry, raspberry, cranberry. Secondary: Rose petal, black tea, forest floor, baking spice, subtle mineral lift. Mouthfeel: Medium-bodied with bright acidity, fine tannins, and a long, polished finish. Pairing: Tuna Carpaccio, Roast Chicken, Trumpet Royale Mushrooms, Pork Chop, Steak Frites. Somm Notes: This is on the list as a step up into more serious Beaune—still graceful and red-fruited, but with a little more depth and structure than village-level Burgundy. “Les Sceaux” works especially well when a guest wants Pinot Noir with real pedigree and a more composed, cellar-worthy feel.

Name: Evesham Wood Pinot Noir Region: Willamette Valley, Oregon Grape: Pinot Noir (100%) Style: Classic WV Pinot; mostly neutral oak to keep it fresh Price: BTG $21 / $78 Primary (Fruit): Red cherry, raspberry, cranberry. Secondary (Other): Rose petal, black tea, subtle spice, forest floor. Mouthfeel: Silky, medium-light body; lively acidity; fine, gentle tannins; clean, tapering finish. Pairing: Tuna Carpaccio, Dover Sole Meunière, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites (Béarnaise), Cheeseburger. Somm Notes: Our "elegant red" by the glass—bright fruit, no heavy oak, super food-friendly. Evesham Wood is a small, hands-on Willamette estate and this is a tight allocation for us, so it's a nice upgrade pour without Napa heft. Use it when a guest wants Pinot with flavor but not weight: "Clean, classic Oregon Pinot that works from fish to steak frites."

Name: Famille Isabel Ferrando “Beatus Ille” (2023) Region: Côtes-du-Rhône, France Grape: Grenache, Cinsault Style: Southern Rhône blend; mostly concrete/large vats to preserve fruit; minimal new oak Price: $100 Pronunciation: [ee-zah-BELL feh-RAHN-doh “BEH-ah-toos EEL-leh”] • [koht-doo-RONE] Primary (Fruit): Ripe strawberry, red cherry, red plum. Secondary (Other): Dried thyme/garrigue, rose, white pepper, warm stone. Mouthfeel: Medium-bodied, supple; bright Southern Rhône acidity; fine, powdery tannins; dry, graceful finish. Pairing: Roast Chicken, Steak Frites (Béarnaise), Pork Chop, Trumpet Royale Mushrooms, German Potatoes. Somm Notes: From Isabel Ferrando—renowned for Châteauneuf-du-Pape—this cuvée channels Grenache purity with Cinsault’s lift. We placed it for guests seeking a savory, herb-laced red that moves easily from poultry to steak frites. The garrigue perfume and polished texture read refined at the table without oak heaviness—an elegant Rhône.

Name: Father John “1908 MMXXI” (NV/Latest Release) Region: Mendocino County AVA, California Grape: Pinot Noir, Carignan Style: 100% whole-cluster; native ferment; foot-tread; aged in French oak Price: $116 Primary (Fruit): Red cherry, raspberry, wild strawberry. Secondary (Other): Dried thyme and Provençal herbs, rose/dried flowers, light spice, subtle earth. Mouthfeel: Medium-bodied and elegant; fine, pliant tannins with bright acidity; long, graceful finish. Pairing: Roast chicken or duck, herb-crusted salmon, pork tenderloin, mushroom dishes, charcuterie—versatile with grilled meats and savory starters. Fun Fact: Sourced from old Mendocino vines planted in 1908 (with additional 1944 & 1968 blocks). Winemaker Nicholas Maloney (grandson of the wine’s namesake) studied in Beaune and leans on traditional methods—hand harvest, whole clusters, and native yeast—for a lifted, aromatic style.

Name: Fleur Haut Gaussens “La Bergeronnette” (NV/Latest Vintage) Region: AOC Bordeaux Supérieur, France Grape: Cabernet Franc (100%) Style: Whole-stalk inclusion; slow, low-temp vinification (~25 days); ~30% new French oak for 5 months; sustainable farming Price: $112 Pronunciation: [phlur OHT gaw-sen la behr-zhugh-ro-net] Primary (Fruit): Red and black currant, raspberry, black cherry, plum. Secondary (Other): Peony and violet, gentle cedar/spice, graphite, subtle herbal note (think pepper/leaf). Mouthfeel: Medium-bodied with bright Bordeaux acidity; fine, polished tannins; clean, savory finish. Pairing: Red meats (steak frites, burgers), lamb, roast pork, mushroom dishes, and soy-ginger or peppery Asian plates. Fun Fact: “La Bergeronnette” is named for the wagtail bird seen in the estate’s vineyards. Single-varietal Cabernet Franc is uncommon in Bordeaux; clay-limestone soils at Fleur Haut Gaussens give this cuvée its lift, florals, and elegant structure.

Name: Frog’s Leap “Estate Grown” Cabernet Sauvignon Region: Rutherford, Napa Valley, California Grape: Cabernet Sauvignon (100%) Style: Estate fruit; balanced French oak for structure over sweetness Price: $208 Pronunciation: [FROGZ LEEP “eh-STATE GROHN”] Primary (Fruit): Blackcurrant, blackberry, red plum. Secondary (Other): Graphite, cedar, bay leaf, cocoa, subtle tobacco; classic “Rutherford dust” minerality. Mouthfeel: Medium-plus body with vibrant acidity; firm yet polished tannins; long, dry, savory finish. Pairing: Ribeye or NY Strip, Filet with Béarnaise, Au Poivre, Trumpet Royale Mushrooms, Creamed Spinach, Whipped Potatoes. Somm Notes: Chosen for a restrained, terroir-driven Napa style—ripe fruit without heaviness, clear Rutherford lift, and food-first balance. Position as the elegant step up from our broader Napa Cab: authoritative with marbled cuts and peppered sauces, composed enough for filet.

Name: Giovanni Rosso “Donna Margherita” Barbera d’Alba Region: Barbera d’Alba DOC, Piedmont, Italy Grape: Barbera (100%) Style: Stainless-steel ferment (10–15 days on skins); 6 months in large oak Price: $70 Primary (Fruit): Plum, raspberry, blueberry, black cherry. Secondary (Other): Violet and wisteria, gentle spice, subtle almond/earth. Mouthfeel: Juicy and medium-bodied with bright, vibrant acidity; soft tannins; long, fruity, clean finish. Pairing: Fresh cheeses, salumi/charcuterie, mushroom risotto, tomato-based pastas, roast chicken or pork—great with rich, savory sides. Fun Fact: Giovanni Rosso farms multiple historic plots in Serralunga d’Alba (including famed Vigna Rionda). Though known for Barolo, they craft Barbera with the same site-first, traditional touch—pure fruit and lively structure.

Name: Girard Cabernet Sauvignon Region: Napa Valley, California Grape: Cabernet Sauvignon (100%) Style: Napa Cab with measured oak for polish Price: BTG $25 / $98 Pronunciation: [jih-RARD cab-er-NAY so-vee-NYON] Primary (Fruit): Blackcurrant, blackberry, dark cherry. Secondary (Other): Cocoa, cedar/vanilla, graphite, baking spice. Mouthfeel: Full-bodied with ripe, firm tannins; balanced acidity; long, structured finish. Pairing: Dry-Aged NY Strip or Ribeye, Au Poivre, Cheeseburger, Mac & Cheese, Creamed Spinach, Whipped Potatoes. Somm Notes: Selected for our steak program—generous Napa fruit, refined oak, and a composed finish that complements rich cuts without overwhelming them. Girard's consistent house style offers a reliable by-the-glass benchmark: poised enough for filet, ample enough for ribeye. Excellent when guests request a "classic Napa Cabernet" with polish and deep refined fruit.

Name: Hirsch Vineyards "San Andreas Fault" Pinot Noir Region: Sonoma Coast, California Grape: Pinot Noir (100%) Style: Coastal, site-driven Pinot; neutral-to-light new oak to preserve nuance Price: $212 Pronunciation: [HERSH "san an-DRAY-us FAWLT"] Primary (Fruit): Red cherry, pomegranate, cranberry. Secondary (Other): Rose, orange zest, black tea, forest floor, subtle spice. Mouthfeel: Medium-bodied, lifted acidity; fine, chalky tannins; long, precise finish.] Pairing: Dover Sole Meunière, Tuna Carpaccio, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites (Béarnaise). Somm Notes: Flagship Sonoma Coast Pinot from an iconic coastal site—bright, savory, and finely structured. We pour it for guests seeking Burgundy-like finesse with California clarity. Tight allocation; an elevated red that moves seamlessly from fish and chicken to steak frites.

Name: Il Conte Villa Prandone "Rocciamara" (2022) Region: Marche, Italy Grape: Merlot, Sangiovese, Passerina Style: Fresh, fruit-forward; minimal oak to keep lift Price: $72 Pronunciation: [eel KON-tay VEE-lah pran-DOH-neh "rok-chah-MAH-rah"] • [MAR-kay] Primary (Fruit): Red cherry, plum, raspberry. Secondary (Other): Dried herb, rose, light spice, soft mineral. Mouthfeel: Medium body with bright acidity; smooth, fine tannins; clean, dry finish. Pairing: Steak Frites (Béarnaise), Pork Chop, Roast Chicken, Cheeseburger, German Potatoes. Somm Notes: Chosen as a versatile Italian table red—Merlot's plush fruit, Sangiovese's savory snap, and a touch of Passerina for lift. It reads lively rather than heavy, making it an easy pour from starters to mains. Offer to guests wanting something Italian, food-first, and not oaky, especially with pork, chicken, or a classic burger.

Name: Jean-Pierre Charton Mercurey (2023) Region: Mercurey, Burgundy, France Grape: Pinot Noir (100%) Style: Côte Chalonnaise Pinot Noir; classic Burgundian profile with restrained oak Price: $128 Pronunciation: [zhahn pee-AIR shar-TON mer-kuh-RAY] Primary: Red cherry, raspberry, cranberry. Secondary: Rose petal, black tea, forest floor, light spice, subtle earth. Mouthfeel: Medium-bodied with bright acidity, fine tannins, and a clean, lifted finish. Pairing: Tuna Carpaccio, Roast Chicken, Trumpet Royale Mushrooms, Pork Chop, Steak Frites. Somm Notes: This is on the list as a classic Côte Chalonnaise Pinot—Burgundian in feel, but a little more grounded and straightforward than the more expensive Côte de Nuits names. Mercurey tends to bring enough structure for chicken, pork, and mushroom dishes while still keeping the freshness and finesse guests want from Pinot Noir. A strong recommendation when someone wants red Burgundy with real typicity and versatility at the table.

Name: Justin 'Isosceles' Region: Paso Robles, California Grape: Cabernet Sauvignon, Cabernet Franc, Merlot Style: Bordeaux-style blend; French oak élevage Price: $190 Pronunciation: [JUSS-tin eye-SOSS-uh-leez] Primary (Fruit): Blackcurrant, blackberry, dark cherry. Secondary (Other): Vanilla/cocoa, cedar, graphite, bay leaf, baking spice. Mouthfeel: Full-bodied and plush; ripe, firm tannins; concentrated, long finish. Pairing: Ribeye or NY Strip (Au Poivre), short ribs, burger, creamed spinach, mac & cheese. Somm Notes: Our statement Paso blend—rich, polished, and seamless with steakhouse cuts and sauces. Chosen for guests seeking "big, modern Cab" character with added lift from Cab Franc and Merlot. A confident upgrade when the table wants power and poise without jumping to Napa pricing.

Name: Laurel Glen “Counterpoint” (2019) Region: Sonoma Mountain, California Grape: 81% Cabernet Sauvignon, 19% Merlot Style: Aged 20 months in French oak (30% new Taransaud, 10% new Radoux) Price: $168 Primary (Fruit): Baked plum, dark cherry, blackberry, blackcurrant. Secondary (Other): Baking spice, toasted oak, violet, graphite, fresh leather, a plush “olive-oil” richness. Mouthfeel: Full-bodied with polished, fine tannins; cool-night freshness; long, structured, savory finish. Pairing: Steak and potatoes (perfect match), braised or BBQ meats, short ribs, rich pastas, and aged cheeses. Fun Fact: From high-elevation Sonoma Mountain vineyards—warm days and notably cool nights in 2019 gave slow, even ripening for depth without heaviness. The blend’s extended French oak élevage adds that signature spice-and-cocoa sheen.

Lingua Franca “Avni” Pinot Noir (2023) Region: Willamette Valley, Oregon Grape: Pinot Noir (100%) Style: Native-yeast ferment; aged in French oak (~25% new), brief tank rest Price: $86 Pronunciation: [ling-gwuh FRANG-kuh] Primary (Fruit): Red cherry, raspberry, pomegranate, black cherry. Secondary (Other): Black tea, rose petal, subtle clove/spice, light earth. Mouthfeel: Silky and focused; fine tannins, vibrant acidity, long, elegant finish. Pairing: Hot-smoked salmon, roast chicken, pork tenderloin, mushroom dishes, and grilled meats. Fun Fact: Co-founded by Master Sommelier Larry Stone with Burgundy icon Dominique Lafon; the team farms organically/regeneratively and uses spontaneous ferments for layered, site-driven pinot.

Name: Littorai Pinot Noir (2024) Region: Sonoma Coast, California Grape: Pinot Noir (100%) Style: Coastal Pinot Noir; small-production, site-driven, restrained oak Price: $200 Pronunciation: [LIH-toh-rie PEE-noh NWAHR] Primary: Red cherry, raspberry, cranberry. Secondary: Rose petal, black tea, forest floor, white pepper, subtle spice. Mouthfeel: Medium-bodied with bright acidity, silky tannins, and a long, lifted finish. Pairing: Tuna Carpaccio, Roast Chicken, Trumpet Royale Mushrooms, Pork Chop, Steak Frites. Somm Notes: Littorai is one of California’s benchmark coastal Pinot producers, focused on small-production wines from the true north coast of Sonoma and Mendocino. That coastal framing is why this sits on the list: it brings precision, savory detail, and freshness instead of oak weight. It is an excellent recommendation when a guest wants serious California Pinot with Burgundy-like restraint—especially for dishes that need finesse more than power.

Name: Madson Pinot Noir (2024) Region: Anderson Valley, California Grape: Pinot Noir (100%) Style: Cool-climate Pinot Noir; whole-cluster influence; restrained oak Price: $104 Pronunciation: [MAD-sun PEE-noh NWAHR] Primary: Red cherry, raspberry, cranberry. Secondary: Rose petal, sage, black tea, white pepper, forest floor. Mouthfeel: Light-to-medium body with bright acidity, fine tannins, and a lifted, savory finish. Pairing: Tuna Carpaccio, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites, Pork Chop. Somm Notes: This is on the list as a cooler, more lifted California Pinot—more savory and site-driven than plush. Anderson Valley gives it freshness and line, which makes it especially useful at the table: elegant enough for fish and chicken, but with enough earth and spice to handle mushrooms and lighter steak preparations. A strong recommendation when a guest wants Pinot with energy, nuance, and restraint rather than weight.

Name: Masi Amarone della Valpolicella Classico “Costasera” (2020) Region: Valpolicella Classica, Veneto, Italy Grape: 70% Corvina, 25% Rondinella, 5% Molinara Style: Appassimento (grapes dried 2–3 months); aged in Slavonian & French oak Price: $155 Pronunciation: [ah-mah-ROH-nay KLAH-see-koh KOH-stah-SEH-rah] Primary (Fruit): Dried cherry, black cherry, plum, fig, raisin. Secondary (Other): Cocoa, vanilla/spice, tobacco, forest floor, subtle smoke, hint of balsamic. Mouthfeel: Full-bodied and velvety; rich, layered palate with balanced acidity; long, warming finish. Pairing: Ribeye, short ribs, osso buco, duck, mushroom dishes, cassoulet, and aged or mild blue cheeses. Fun Fact: “Costasera” nods to the estate’s sunset-facing slopes above Lake Garda—cool evening breezes help preserve freshness in this powerful, gently dried-grape red.

Name: Michele Chiarlo “Cannubi” (2021) Region: Barolo, Piedmont, Italy Grape: Nebbiolo Style: Single-cru Barolo; extended skin contact and long cask aging Price: $320 Pronunciation: [meh-KEH-leh kee-AR-loh “kahn-NOO-bee”] Primary: Red cherry, wild strawberry, dried plum. Secondary: Rose petal, licorice, sweet tobacco, mint, fine spice, chalky mineral notes. Mouthfeel: Full-bodied with refined tannins, bright acidity, and a long, poised finish. Pairing: NY Strip, Ribeye, lamb, Trumpet Royale Mushrooms, pommes au gratin, aged cheeses. Somm Notes: Cannubi is one of Barolo’s most famous crus, known more for finesse and detail than sheer force. Michele Chiarlo’s version is on the list because it gives guests a true benchmark bottle: aromatic, structured, and deeply composed, with the kind of tannin and lift that lock in beautifully with steak, lamb, and earthy sides. A strong recommendation when someone wants iconic Barolo with pedigree and polish.

Name: Olivier Rivière "Rayos Uva" Region: Rioja, Spain Grape: Tempranillo (100%) Style: Fresh, unoaked; stainless/concrete élevage Price: BTG $20 / $62 Pronunciation: [oh-lee-VYAY ree-VYER-ray "RAH-yohs OO-vah"] Primary (Fruit): Red cherry, strawberry, dark plum. Secondary (Other): Gentle spice, dried herb, hint of orange peel and graphite. Mouthfeel: Medium-bodied with bright acidity and soft tannins; clean, refreshingly dry finish. Serve slightly cool. Pairing: Cheeseburger, Thick-Cut Bacon, Wedge Salad, Tuna Carpaccio, German Potatoes, pork chops. Somm Notes: Selected as our "modern Rioja" by-the-glass—pure fruit, minimal oak, and table-friendly energy. It bridges appetizers to mains, from bacon and wedge to the burger. Recommend when guests want a smooth red with lift rather than weight.

Name: Once & Future Zinfandel (2022) Region: Napa Valley, California Grape: Zinfandel Style: Old-vine Napa Zinfandel; small-production, vineyard-focused California red Price: $168 Pronunciation: [wuns and FYOO-chur zin-fan-DEL] Primary: Blackberry, black cherry, plum. Secondary: Black pepper, anise, cedar, dried herb, light earth. Mouthfeel: Medium to full-bodied with bright acidity, supple tannins, and a long, savory finish.  Pairing: Cheeseburger, Steak Frites, Pork Chop, Thick-Cut Bacon, Trumpet Royale Mushrooms. Somm Notes: This is on the list as a more serious, old-vine expression of California Zinfandel—less about jam and oak, more about freshness, spice, and vineyard character. It’s a strong recommendation when someone wants something generous and dark-fruited for steakhouse fare, but with more energy and detail than a broad, fruit-heavy Zin.

Name: Outward Syrah Region: Santa Ynez Valley, California Grape: Syrah (100%) Style: Cool-climate California Syrah; oak for polish, focus on fruit and spice Price: $114 Pronunciation: [OUT-werd sih-RAH] Primary (Fruit): Blackberry, black plum, blueberry. Secondary (Other): Black pepper, violet, olive tapenade, subtle smoke/cedar. Mouthfeel: Medium-plus body; lively acidity with fine, savory tannins; long, structured finish. Pairing: Ribeye or NY Strip (Au Poivre), Lamb Chops, Cheeseburger, Duck, Trumpet Royale Mushrooms, Mac & Cheese. Somm Notes: Added to give a precise, pepper-laced alternative to Cabernet. Its dark fruit and savory spice flatter char and fat, reading elegantly with steak and lamb but nimble enough for mushrooms and duck. A confident recommendation for guests seeking something serious, dry, and not oaky-sweet.

Name: Ponty Château du Pavillon (2019) Region: Canon-Fronsac, Bordeaux, France Grape: Merlot (100%) Style: Right-Bank Merlot; limestone/clay slopes; French oak élevage Price: $108 Pronunciation: [pon-TEE shah-TOE doo pah-VEE-yon] • [kah-NOHN frohn-SAK] Primary (Fruit): Black plum, black cherry, cassis. Secondary (Other): Violet, graphite, cocoa, cedar, wet stone. Mouthfeel: Medium-plus body; fine, chalk-tinged tannins; fresh, persistent finish. Pairing: Cheeseburger, Steak Frites (Au Poivre or Béarnaise), Roast Chicken, Trumpet Royale Mushrooms, pommes au gratin. Somm Notes: From a fifth-generation family estate in Canon-Fronsac—an appellation prized for limestone lift and savory detail. Du Pavillon shows Merlot’s plush core with cool-stone freshness, making it a poised alternative to Napa Cab. Recommend when guests want a classic Bordeaux that flatters char and sauce without heaviness.

Name: Roco “The Stalker” Pinot Noir (2022) Region: Willamette Valley, Oregon Grape: Pinot Noir (100%) Style: De-stemmed berries; separately aged stems (“stalks”) reintroduced; 9 months in French oak Price: $96 Primary (Fruit): Black raspberry, blackberry, dried cranberry, fig. Secondary (Other): Dark chocolate bark, bergamot/black tea, cola, black pepper, subtle vanilla. Mouthfeel: Medium-plus body; ripe, firm tannin grip; lively acidity; long, spicy finish. Pairing: Duck breast, rosemary potatoes, grilled or roasted meats, mushroom risotto, and rich, herby dishes. Fun Fact: Founder-winemaker Rollin Soles devised this “stalker” method to deepen flavor without harsh green tannins—fully de-stem first, age the stems under inert gas, then add them back during a long cold soak to extract perfume and complexity.

Name: Ruhlmann Pinot Noir “Cuvée Mosaïque” Region: Alsace, France Grape: Pinot Noir (100%) Style: Hand-harvested; long skin maceration; temperature-controlled ferment; aged in vats Price: BTG $19 / $72 Primary (Fruit): Raspberry, red currant, black currant, red cherry. Secondary (Other): Light game/savory note, gentle spice, soft earth, a hint of violet. Mouthfeel: Light–medium body with fresh acidity; fine, light tannins; lingering, clean finish. Pairing: Roast chicken or pork, salmon/tuna, charcuterie, game birds, Asian dishes, and hearty cold plates. Fun Fact: Deep, lime-rich clays in Alsace help vines send roots down for steady water and even ripening; the “Mosaïque” cuvée’s extended maceration builds color and body while keeping the wine bright and food-friendly.

Name: Scar of the Sea Pinot Noir (2024) Region: Santa Barbara County, California Grape: Pinot Noir (100%) Style: Coastal California Pinot Noir; native-yeast, unfiltered style Price: $132 Pronunciation: [SKAR of the SEE PEE-noh NWAHR] Primary: Sour cherry, raspberry, boysenberry. Secondary: Rose petal, sumac, thyme, peppercorn, light earth. Mouthfeel: Medium-light body with bright acidity, a gentle grip, and a long, lifted finish. Pairing: Tuna Carpaccio, Roast Chicken, Trumpet Royale Mushrooms, Steak Frites, Pork Chop. Somm Notes: This is on the list as a more coastal, savory expression of California Pinot—high-toned, aromatic, and shaped more by freshness than oak. Scar of the Sea is a small, thoughtful California producer focused on native-yeast, unfiltered wines, and that restraint shows here. A strong recommendation when a guest wants Pinot with energy and detail rather than plushness.

Name: Shafer “One Point Five” (2023) Region: Napa Valley, California (Stags Leap District & select Napa sites) Grape: 96% Cabernet Sauvignon, 2% Petit Verdot, 1% Merlot, 1% Malbec Style: Aged 18 months in 100% new French oak (Allier & Tronçais) Price: $290 Primary (Fruit): Cassis, blackberry, black raspberry, dark cherry. Secondary (Other): Graphite, cedar, bay leaf, cocoa, spring florals, subtle vanilla spice. Mouthfeel: Full-bodied and plush with velvety tannins; concentrated yet polished; long, persistent finish. Pairing: Prime steaks, lamb, game meats, rich pasta with ragu, aged cheddar, and even dark chocolate. Fun Fact: The name “One Point Five” nods to the father-and-son partnership at Shafer—“a generation and a half.” Warm days and cool nights in 2023 delivered ripe fruit framed by that signature Stags Leap District finesse.

Name: Tenuta Il Poggione (2019) Region: Brunello di Montalcino, Tuscany, Italy Grape: Sangiovese (100%) Style: Long maceration; aged in large Slavonian oak botti Price: $264 Pronunciation: [teh-NOO-tah eel poh-JOH-neh] • [broo-NELL-oh dee mon-tahl-CHEE-no] Primary (Fruit): Sour cherry, red plum, blackberry. Secondary (Other): Rosemary, leather, tobacco, cedar, orange peel, balsamic. Mouthfeel: Full-bodied with firm, fine-grained tannins; vibrant acidity; long, savory finish. Pairing: Dry-Aged Ribeye or NY Strip, lamb chops, Trumpet Royale mushrooms, aged Pecorino. Somm Notes: From Sant’Angelo in Colle—sun-blessed slopes that give Brunello depth without heaviness. Large casks keep the oak in the background, so the wine reads succulent yet composed beside marbled steaks and rosemary-leaning sides. A classic, cellar-worthy Brunello for guests seeking stature and clarity over sweetness.

Name: Tenuta Sette Ponti (2022) Region: Toscana IGT, Italy Grape: Cabernet Sauvignon (100%) Style: Tuscan Cabernet; French oak élevage for polish and structure Price: $424 Pronunciation: [teh-NOO-tah SET-teh PON-tee] Primary (Fruit): Blackcurrant, black cherry, plum. Secondary (Other): Cedar, graphite, cocoa, bay leaf, dried herb. Mouthfeel: Full-bodied and concentrated; firm, fine-grained tannins; long, composed finish. Pairing: Dry-Aged Ribeye or NY Strip, Au Poivre, short ribs, Trumpet Royale Mushrooms, aged cheeses. Somm Notes: Placed as our high-tier Tuscan Cab—ripe, dark fruit with Italian savor and a tailored oak frame. A compelling alternative to Napa for guests who want power with freshness. Confident with marbled steaks and peppered sauces; polished enough for filet. Cabernet through a Tuscan lens: depth, lift, and poise.

Name: Tenuta Rocca “Bussia” Barolo Region: Barolo DOCG (Bussia, Monforte d’Alba), Italy Grape: Nebbiolo (100%) Style: Traditional ferment in large oak; aged 28–30 months in small barrels & large casks; ~10 months in bottle; certified organic Price: $240 Pronunciation: [teh-NOO-tah ROK-kah BOOS-see-ah bah-ROH-loh] Primary (Fruit): Cherry, red plum, dried strawberry. Secondary (Other): Violet, rose, cinnamon/clove, vanilla, leather, dried herbs, hint of black pepper; earthy/mineral undertone. Mouthfeel: Dry and full-bodied with firm, stately tannins; vibrant acidity; long, persistent, savory finish. Pairing: Ribeye, venison, braised short ribs, truffle pasta, mushroom risotto, and aged hard cheeses. Fun Fact: Bussia is one of Barolo’s most storied crus—high-elevation, limestone-rich slopes that give Nebbiolo its hallmark perfume and structure. Tenuta Rocca farms organically and ages across both small barrels and large casks to balance finesse and depth.

Name: Terroir al Límit Region: Priorat, Spain Grape: Garnacha (100%) Style: Priorat Garnacha; whole-cluster feel, low-extraction; large foudres/concrete to emphasize terroir Price: $90 Pronunciation: [teh-ROHR ahl LEE-meet] • [pree-oh-RAHT] • [gar-NAH-chah] Primary (Fruit): Red cherry, strawberry, red plum. Secondary (Other): Dried thyme, orange peel, smoke, slate/mineral (llicorella). Mouthfeel: Medium-plus body with bright lift; fine, dusty tannins; dry, mineral-driven finish. Pairing: Steak Frites (Béarnaise), Pork Chop, Lamb Chops, Trumpet Royale Mushrooms, German Potatoes. Somm Notes: From Priorat's slate soils (llicorella), this is a perfumed, mineral take on a region known for sheer power. Chosen for tables wanting Spanish depth without heavy oak—silky fruit, savory herb notes, and a stony finish that flatters char and fat. A thoughtful alternative to Napa when guests ask for something bold yet agile.

Name: Elena Walch Pinot Grigio (2024) Region: Alto Adige, Italy Grape: Pinot Grigio (100%) Style: Fresh, alpine Pinot Grigio; stainless steel; mineral-driven Price: BTG $17 / $68 Pronunciation: [eh-LEH-nah VAHLK pee-noh GREE-joh] Primary (Fruit): Pear, green apple, lime. Secondary (Other): White pepper, sage, wet stone, light salinity. Mouthfeel: Medium-bodied with crisp acidity, a clean mineral line, and a dry finish. Pairing: Shrimp Cocktail, Tuna Carpaccio, Dover Sole Meunière, House Salad, Roast Chicken. Somm Notes: Elena Walch is one of Alto Adige's benchmark producers, and this bottle shows why the region is so good with Pinot Grigio: mountain freshness, clean fruit, and real shape on the palate. We placed it for guests who want a more serious, more mineral take on Pinot Grigio than the usual easy-drinking style. It is especially strong with seafood and lighter starters, where that alpine acidity and salty finish really show.

Name: Lioco Chardonnay (2024) Region: Sonoma County, California Grape: Chardonnay (100%) Style: Fresh, mineral-driven California Chardonnay Price: BTG $18 / $70 Pronunciation: [lee-OH-koh shar-doh-NAY] Primary (Fruit): Lemon, green apple, pear, white peach. Secondary (Other): Wet stone, light cream, citrus pith. Mouthfeel: Bright acidity, medium body, clean mineral finish. Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, Roast Chicken. Somm Notes: Lioco has built its reputation on a fresher, less oaky California style, which is exactly why it fits the list. Vivino notes lean citrus, tree fruit, mineral, and light creamy tones, and that profile makes it especially strong with seafood and lighter entrées. It is a smart recommendation for guests who want California Chardonnay with polish and freshness rather than weight.

Name: Nicolas Brunet Vouvray (2022) Region: Vouvray, Loire Valley, France Grape: Chenin Blanc (100%) Style: Dry Vouvray Sec Price: BTG $20 / $78 Pronunciation: [nee-koh-LAH broo-NAY] Primary (Fruit): Green apple, lemon, pear. Secondary (Other): Chalk, wet stone, white flowers, light straw, subtle honeyed edge. Mouthfeel: Bright, high-acid, and linear with a firm mineral spine and dry finish. Pairing: Shrimp Cocktail, Dover Sole Meunière, Tuna Carpaccio, House Salad, Roast Chicken. Somm Notes: This is on the list for guests who want white Burgundy structure but with more cut and less oak. As a Sec Vouvray, it reads chalky, tense, and dry, with just enough texture to handle butter sauces and richer seafood. A strong recommendation when someone wants a serious Loire white that stays sharp through the meal.

Name: Domaine Reverdy-Ducroux (2022) Region: Sancerre, Loire Valley, France Grape: Sauvignon Blanc (100%) Style: Classic Sancerre; stainless steel, lees-aged for texture and freshness.  Price: BTG $25 / $98 Pronunciation: [reh-ver-DEE doo-CROO] Primary (Fruit): Grapefruit, lemon, green apple, white peach.  Secondary (Other): White flowers, flinty mineral, wet stone, light herbal lift.  Mouthfeel: Crisp and linear with bright acidity; sleek texture and a dry, mineral finish.  Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, oysters, House Salad, goat cheese. Somm Notes: From a longtime Sancerre family grower, this is on the list for guests who want Sauvignon Blanc with more restraint and polish than New World versions. The flinty soils show up in the wine’s clean mineral line, which makes it especially strong with raw bar, sole, and lighter starters. It is a classic Loire pour: precise, dry, and quietly serious.

Name: Paicines Project Chardonnay (2023) Region: Paicines AVA, San Benito County, California Grape: Chardonnay (100%) Style: Aged 4 months in stainless, then 8 months in oak Price: $80 Pronunciation: [pie-SEEN-us shar-doh-NAY] Tasting Notes: Bright green apple and lemon curd with a hint of vanilla and crème brûlée from the oak; subtle stone and pear tones for lift. Mouthfeel: Medium-bodied with a smooth, rounded mid-palate; fresh acidity keeps it lively and clean on the finish. Pairing: Roast chicken, creamy pasta, steamed mussels, grilled shrimp, and buttery veggies—comforting, classic Chardonnay matches. Fun Fact: Sourced from Iron Spur Vineyard at ~1,200+ ft. Hillside planting, sunny days, and cool evening breezes build concentration and preserve acidity, giving this Chardonnay its polished balance and gentle minerality.

Name: Charly Nicolle "Mont de Milieu" 1er Cru (2023) Region: Chablis, Burgundy, France Grape: Chardonnay (100%) Style: Premier Cru Chablis; lees-aged in stainless steel Price: $124 Pronunciation: [shar-LEE nee-KOHL "mon duh mee-LYUH"] Primary (Fruit): Lemon, green apple, pear. Secondary (Other): Flint, wet stone, white flowers, light honey, chalk. Mouthfeel: Bright and linear with crisp acidity, a little lees texture, and a long, dry mineral finish. Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, oysters, Roast Chicken. Somm Notes: Mont de Milieu sits beside Chablis' Grand Cru slope, so it tends to carry a little more depth while keeping that classic Chablis cut. We placed it for guests who want white Burgundy with real precision—mineral, structured, and built for seafood, but broad enough for sole or roast chicken. A strong recommendation when someone wants serious Chardonnay without oak weight.

Name: Domaine Alain Chavy “Les 8 Climats” (2023) Region: Puligny-Montrachet, Burgundy, France Grape: Chardonnay (100%) Style: Village Puligny from multiple parcels; mineral, restrained, oak used for shape rather than richness Price: $328 Pronunciation: [doh-MEN ah-LAN shah-VEE “lay wheat klee-MAH”] Primary (Fruit): Lemon, green apple, pear, white peach. Secondary (Other): Wet stone, white flowers, hazelnut, light cream, chalk. Mouthfeel: Medium-bodied with bright acidity, a fine mineral core, and a long, dry finish. Pairing: Dover Sole Meunière, Tuna Carpaccio, Shrimp Cocktail, Roast Chicken, Trumpet Royale Mushrooms. Somm Notes: This is on the list as a benchmark white Burgundy—precise, restrained, and built more on mineral tension than oak weight. The blend of parcels gives it both lift and breadth, which makes it especially strong with sole, roast chicken, and richer seafood preparations.

Name: Domaine Bourillon-Dorléans “L’Indigène” Vouvray Sec (2018) Region: AOC Vouvray, Loire Valley, France Grape: Chenin Blanc (100%) Style: Dry white; barrel-fermented, 18 months in neutral oak on lees Price: $116 Pronunciation: [doh-MEN boor-ee-YOHN dor-lay-AHN l-an-dee-ZHEN voo-VRAY] Tasting Notes: Ripe pear, quince, and white peach with almond paste, honeycomb/beeswax, and a light ginger–cinnamon spice. Chalky minerality keeps it fresh and focused. Mouthfeel: Medium-bodied and layered; creamy from lees stirring yet lifted by bright acidity; long, stony finish. Pairing: Roast chicken, seared scallops, pork loin, creamy risotto or pasta, goat cheese, and mushroom dishes—rich enough for sauce, fresh enough to reset the palate. Fun Fact: Sourced from the single vineyard Le Ferré with ~45-year-old vines. Hand-harvested, whole-cluster pressed, native-yeast (“indigène”) ferment, and gentle bâtonnage for texture.

Name: Domaine Franck Millet Sancerre (NV/Latest Vintage) Region: AOC Sancerre, Loire Valley, France Grape: Sauvignon Blanc (100%) Style: Dry, stainless-steel fermented Price: $124 Pronunciation: [Mill-ay san-SAIR] Tasting Notes: Lively grapefruit and lemon with green apple and a hint of gooseberry; white flowers and a clean, flinty edge. Bright, pure, and refreshing. Mouthfeel: Light-bodied and racy; crisp acidity with a taut, mineral finish. Pairing: Classic with goat cheese, oysters, grilled white fish, sushi, salads with citrus or herbs, asparagus, and light chicken dishes. Fun Fact: Sancerre’s signature snap comes from its limestone-rich soils—pebbley caillottes and flinty silex. Millet vinifies cool in stainless steel, avoids malolactic fermentation, and stirs the lees briefly for texture, keeping the wine crisp and ultra-clean.

Name: Domaine Reverdy-Ducroux (2022) Region: Sancerre, Loire Valley, France Grape: Sauvignon Blanc (100%) Style: Classic Sancerre; stainless steel, lees-aged for texture and freshness.  Price: BTG $25 / $98 Pronunciation: [reh-ver-DEE doo-CROO] Primary (Fruit): Grapefruit, lemon, green apple, white peach.  Secondary (Other): White flowers, flinty mineral, wet stone, light herbal lift.  Mouthfeel: Crisp and linear with bright acidity; sleek texture and a dry, mineral finish.  Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, oysters, House Salad, goat cheese. Somm Notes: From a longtime Sancerre family grower, this is on the list for guests who want Sauvignon Blanc with more restraint and polish than New World versions. The flinty soils show up in the wine’s clean mineral line, which makes it especially strong with raw bar, sole, and lighter starters. It is a classic Loire pour: precise, dry, and quietly serious.

Name: Elena Walch Pinot Grigio (2024) Region: Alto Adige, Italy Grape: Pinot Grigio (100%) Style: Fresh, alpine Pinot Grigio; stainless steel; mineral-driven Price: BTG $17 / $68 Pronunciation: [eh-LEH-nah VAHLK pee-noh GREE-joh] Primary (Fruit): Pear, green apple, lime. Secondary (Other): White pepper, sage, wet stone, light salinity. Mouthfeel: Medium-bodied with crisp acidity, a clean mineral line, and a dry finish. Pairing: Shrimp Cocktail, Tuna Carpaccio, Dover Sole Meunière, House Salad, Roast Chicken. Somm Notes: Elena Walch is one of Alto Adige's benchmark producers, and this bottle shows why the region is so good with Pinot Grigio: mountain freshness, clean fruit, and real shape on the palate. We placed it for guests who want a more serious, more mineral take on Pinot Grigio than the usual easy-drinking style. It is especially strong with seafood and lighter starters, where that alpine acidity and salty finish really show.

Name: Eulogio Pomares "Sal de Terra" Region: Rías Baixas, Spain Grape: Albariño (100%) Style: Wild ferment; extended lees aging in neutral vessels; Atlantic, granitic terroir Price: $126 Pronunciation: [ay-oo-LOH-hyo poh-MAH-rehs "SAHL deh TEH-rah"] Primary (Fruit): Lemon, lime, green apple, white peach. Secondary (Other): Sea-spray salinity, wet stone, white flowers, almond. Mouthfeel: Medium-bodied and vivid; crisp acidity with a gentle lees creaminess; long, saline finish. Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, Miso Black Cod, House Salad, oysters. Somm Notes: Chosen as a serious, seafood-first Albariño—brisk citrus, mineral drive, and coastal salinity that elevate raw bar and buttered sole. Granite and ocean influence keep it precise and refreshing before steak courses.

Name: Gibbs "Centa Vineyard" Sauvignon Blanc (2024) Region: St. Helena, Napa Valley, California Grape: Sauvignon Blanc (100%) Style: Napa Sauvignon Blanc; mostly stainless with a touch of neutral oak for texture. Price: $88 Pronunciation: [GIBBS "SEN-tah" soo-vee-NYON blahnk] Primary (Fruit): Green apple, grapefruit, peach, pear. Secondary (Other): Lemongrass, white flowers, river stone, light hazelnut/cream note. Mouthfeel: Medium-bodied with rounded edges, moderate acidity, and a smooth, polished finish. Pairing: Shrimp Cocktail, Tuna Carpaccio, Dover Sole Meunière, Somm Notes: From St. Helena fruit near the Napa River, this is a broader, more polished expression of Sauvignon Blanc than the Loire-driven wines on the list. We placed it for guests who want Napa generosity without drifting into heavy oak—ripe orchard fruit, a little texture, and enough freshness to stay sharp. A strong recommendation when someone asks for "Sauvignon Blanc, but richer."

Name: Hubert Meyer Grand Cru "Winzenberg" Pinot Gris (2023) Region: Alsace Grand Cru, France Grape: Pinot Gris (100%) Style: Grand Cru Alsace Pinot Gris Price: $84 Pronunciation: [oo-BEHR meh-YEHR grahn KROO "VIN-tsen-berg" pee-noh GREE] Primary (Fruit): Pear, yellow apple, ripe citrus. Secondary (Other): White flowers, light honey, soft spice, mineral lift. Mouthfeel: Broad and textured with balanced acidity and a long, dry finish. Pairing: Dover Sole Meunière, Roast Chicken, Pork Chop, Trumpet Royale Mushrooms. Somm Notes: This is on the list as a fuller, more textured white for guests who want more presence than Sauvignon Blanc or lighter Pinot Grigio. The Grand Cru site gives it extra shape and depth, which makes it especially good with roast chicken, pork, and richer mushroom dishes. A strong recommendation when someone wants a white with generosity and structure, but still enough freshness to stay composed at the table.

Name: Julian Haart Riesling (BTB) Region: Mosel, Germany Grape: Riesling (100%) Style: Mosel Riesling (dry-leaning, stainless steel) Price: BTB Pronunciation: [YOO-lee-ahn HART REESE-ling] Tasting Notes: Lively citrus and green apple with peach and white flowers; a distinct slate/mineral note. Bright acidity keeps it crisp, with a touch of juiciness that reads dry at the table. Mouthfeel: Light to medium body; zippy, mouth-watering acidity; clean, mineral finish. Pairing: Perfect with oysters, shrimp, sushi, spicy Asian dishes, pork schnitzel, salads with citrus or herbs, and goat cheese—an easy aperitif before steak. Fun Fact: Julian Haart is a rising Mosel star who trained with legends Egon Müller and Klaus-Peter Keller. Many cuvées draw fruit from top Piesport sites like Goldtröpfchen; the “1000L” bottling nods to a full Mosel fuder (about 1,000 liters).

Name: La Scolca “Black Label” (Gavi dei Gavi) Region: Gavi DOCG, Piedmont, Italy Grape: Cortese (100%) Style: Dry white; stainless steel, brief skin contact, lees-aged Price: $119 Pronunciation: [La Sc-OH-la Black] Tasting Notes: Lively lemon and green apple with hints of white peach and citrus peel; flinty minerality and a gentle almond note on the finish. Bright, pure, and savory. Mouthfeel: Light-to-medium body; crisp acidity with a sleek, saline snap; clean, lingering finish. Pairing: A go-to with oysters, crab, shrimp, crudo/sushi, white fish, pesto pasta, and lighter chicken dishes—perfect first course before steak. Fun Fact: Nicknamed “Gavi dei Gavi,” La Scolca’s Black Label helped define age-worthy Cortese from the hills around Rovereto di Gavi. Cool Alpine and Ligurian breezes keep grapes fresh, while early bottling on fine lees preserves that signature mineral drive.

Name: Liquid Farm "Golden Slope" Chardonnay (2023) Region: Sta. Rita Hills, California Grape: Chardonnay (100%) Style: Coastal Chardonnay; native ferment; restrained oak; lees-aged. Price: $160 Pronunciation: [LIH-kwid FARM "GOHL-den slohp" shar-doh-NAY] Primary (Fruit): Green apple, lemon curd, white peach. Secondary (Other): Vanilla, brioche, white flowers, wet stone. Mouthfeel: Medium to full-bodied with lively acidity, a lightly creamy texture, and a long, mineral finish. Pairing: Dover Sole Meunière, Roast Chicken, Tuna Carpaccio, Shrimp Cocktail, Trumpet Royale Mushrooms. Somm Notes: One of Liquid Farm's original bottlings, "Golden Slope" is their richer Chardonnay tier and a nod to the Côte d'Or. It blends top Sta. Rita Hills fruit and keeps that coastal push of acid, so it reads generous but still sharply defined. A strong recommendation for guests who want California Chardonnay with depth and texture, but not a heavy oak profile.

Name: Livio Felluga Pinot Grigio (NV/Latest Vintage) Region: Collio, Friuli-Venezia Giulia, Italy Grape: Pinot Grigio (100%) Style: Dry white; stainless-steel fermented, brief lees aging Price: $91 Pronunciation: [LIV-ee-oh Feh-LOO-gah] Tasting Notes: Ripe pear and Golden Delicious apple with peach, melon, and a hint of citrus peel; gentle florals (acacia/broom) and a clean mineral snap. Mouthfeel: Medium-bodied and silky with bright, balanced acidity; lightly creamy mid-palate and a crisp, saline finish. Pairing: Excellent with fish and shellfish, risotto, roasted or baked vegetables, roast chicken, and light pasta dishes. Fun Fact: A Collio pioneer, the Felluga family farms “ponca”—marl and sandstone that gives PG its lift and minerality. The iconic label is a historic map of Friuli, a nod to Livio’s mission to revive hillside vineyards and set the region’s modern quality standard.

Name: Nicolas Brunet Vouvray (2022) Region: Vouvray, Loire Valley, France Grape: Chenin Blanc (100%) Style: Dry Vouvray Sec Price: BTG $20 / $78 Pronunciation: [nee-koh-LAH broo-NAY] Primary (Fruit): Green apple, lemon, pear. Secondary (Other): Chalk, wet stone, white flowers, light straw, subtle honeyed edge. Mouthfeel: Bright, high-acid, and linear with a firm mineral spine and dry finish. Pairing: Shrimp Cocktail, Dover Sole Meunière, Tuna Carpaccio, House Salad, Roast Chicken. Somm Notes: This is on the list for guests who want white Burgundy structure but with more cut and less oak. As a Sec Vouvray, it reads chalky, tense, and dry, with just enough texture to handle butter sauces and richer seafood. A strong recommendation when someone wants a serious Loire white that stays sharp through the meal.

Name: Roco “Gravel Road” Chardonnay (2023) Region: Willamette Valley, Oregon Grape: Chardonnay (100%) Style: Barrel-fermented; mix of new & neutral French oak, full ML Price: BTG $16 / $60 Pronunciation: [ROH-koh shar-doh-NAY] Tasting Notes: Bright lemon and lime with green apple and pear; subtle florals and a light vanilla/brioche note from oak. Fresh, clean fruit framed by a gentle savory/mineral edge. Mouthfeel: Medium-bodied with a creamy mid-palate from lees/ML, balanced by lively acidity; smooth, crisp finish. Pairing: Scallops, crab, lobster, grilled salmon, flaky white fish, roast chicken, creamy pastas, and veggie gratins—great Chardonnay for rich sauces without feeling heavy. Fun Fact: Fruit comes from three standout sites—Gran Moraine and Marsh (sandstone/shale for creamy texture) and high-elevation Knudsen (volcanic soils for racy minerality). Grapes are hand-picked cold, then pressed and fermented in oak for layered complexity.

Name: Régis Minet (2024) Region: Pouilly-Fumé, Loire, France Grape: Sauvignon Blanc (100%) Style: Stainless steel; focus on purity and terroir (silex/flint) Price: $92 Pronunciation: [RAY-zhees mee-NAY] • [poo-YEE foo-MAY] Primary (Fruit): Grapefruit, lemon, green apple. Secondary (Other): White flowers, smoked flint/gunflint, wet stone, light herb. Mouthfeel: Crisp, linear acidity with a sleek, mineral core; dry, clean finish. Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, House Salad, oysters. Somm Notes: From a long-established Pouilly-Fumé specialist on flinty (silex) soils—hence the subtle "fumé" smokiness. We chose it for precision and mineral drive over tropical tones. Ideal when guests want Sauvignon Blanc with cut and polish; it sharpens raw bar and sails through buttered sole without overpowering the plate. Subtle, saline, and impeccably composed.

Name: Guillaume Vrignaud Chablis 1er Cru (2021) Region: Fourchaume, Chablis 1er Cru, Burgundy, France Grape: Chardonnay (100%) Style: Dry white; native ferment in stainless, ~1 year on lees (no bâtonnage) Price: $196 Pronunciation: [Ghee-yome Vree-nyo Shah-blee] Tasting Notes: Classic Chablis—lemon and green apple with white flowers, a hint of ripe peach, and a distinct flinty/sea-spray minerality. Bright, pure, and focused. Mouthfeel: Medium-bodied with lively acidity; sleek texture from time on lees; long, saline, mineral finish. Pairing: Raw or cooked shellfish, oysters, white fish, roast chicken, goat cheese, citrusy salads, and sautéed mushrooms. Fun Fact: Vrignaud farms organically near the village of Fontenay-près-Chablis. These Fourchaume vines were planted in 1955 on classic Kimmeridgian limestone and brown clay—prime terroir for Chablis’ trademark tension and chalky snap.

Name: Hecht & Bannier Bandol Rosé (2024) Region: Bandol, Provence, France Grape: Mourvèdre, Grenache, Cinsault Style: Dry rosé with Bandol structure and Mediterranean savor Price: BTG $18 / $72 Pronunciation: [HEKT and bah-NYAY] • [ban-DOL roh-ZAY] Primary: White peach, watermelon, strawberry, blood orange. Secondary: Wild herbs, sea spray, soft spice, stony minerality. Mouthfeel: Medium-bodied for rosé, with bright acidity, a savory core, and a long, dry finish. Pairing: Tuna Carpaccio, Shrimp Cocktail, Dover Sole Meunière, House Salad, Roast Chicken, Pork Chop. Somm Notes: This is on the list as a more serious rosé—Bandol brings more shape, savor, and length than the lighter Provençal style many guests expect. Mourvèdre gives it enough structure to move beyond aperitif duty, so it holds up especially well with tuna, roast chicken, and pork. A strong recommendation when a guest wants rosé with real presence at the table, not just something easy and pale.

Name: Château Vannières Bandol Rosé (NV) Region: AOC Bandol, Provence, France Grape: 60% Mourvèdre (saignée), 20% Grenache, 20% Cinsault Style: Dry Provençal rosé; stainless steel, native yeast; 45-year vines Price: $116 Pronunciation: [shah-TOE von-YAIRZ ban-DOL row-ZAY] Primary (Fruit): White peach, watermelon rind, blood orange, red berries. Secondary (Other): Savory rosemary/herb, saline minerality, light spice. Mouthfeel: Medium-bodied for rosé; vibrant acidity with a long, stony, dry finish. Pairing: Grilled shrimp, tuna niçoise, rosemary chicken, bouillabaisse, charcuterie, and Provençal veg (ratatouille); stands up to richer starters before steak. Fun Fact: Bandol rosé is Mourvèdre-driven and built to age—top examples like Vannières can evolve for decades, gaining complexity while keeping that trademark savory, sea-breeze snap.

Name: “No Es Pituko” Orange (2024) Region: Curicó Valley, Chile Grape: Sauvignon Blanc (100%) Style: Skin-contact (“orange”) wine; wild ferment, ~60 days on skins; unfiltered, no added sulfites Price: $70.00 Pronunciation: [no-es pee-TOO-co] Primary (Fruit): Orange peel, grapefruit, ripe stone fruit (peach/apricot). Secondary (Other): Hazelnut, sourdough/yeasty notes, wild herbs, salty/mineral edge, gentle smokiness. Mouthfeel: Medium to full; chewy, lightly tannic grip from skins; zesty acidity; dry, savory finish. Pairing: Bold flavors love this—ceviche, grilled seafood, spicy Thai/Peruvian dishes, charred veggies, hard cheeses. Fun Fact: “No Es Pituko” is Chilean slang for “it’s not fancy.” The Echeverría family leans into that with a minimal-intervention build: hand-harvested, native yeast, full malo, no fining or filtration—just old-vine Sauvignon Blanc showing its raw character.

Name: Domus-Picta Prosecco Extra Dry (NV) Region: DOC Treviso, Veneto, Italy (Valdobbiadene/Treviso) Grape: Glera (100%) Style: Spumante (fully sparkling) Price: BTG $14 / $52 Pronunciation: [DOH-moos PICK-tah] Tasting Notes: Bright and easy—lemon zest, green pear, and white peach with a soft floral lift (wisteria/jasmine). Lively bubbles keep it crisp with a lightly sweet edge. Mouthfeel: Light-bodied and zippy; fine, creamy bubbles; clean finish. Pairing: Perfect aperitif. Great with oysters, shrimp cocktail, sushi/crudo, calamari, fries, salads, prosciutto, and other salty snacks—an easy opener before steak. Fun Fact: Made by the Spagnol family, growers since 1848 in the hills between Conegliano and Valdobbiadene. “Extra Dry” in Prosecco means lightly off-dry, which makes it feel friendly and fruit-forward while still refreshing.

Name: Langlois Crémant Brut Rosé (NV) Region: Loire, France Grape: Cabernet Franc Style: Traditional method; lees-aged Brut rosé Price: BTG $17 / $100 Pronunciation: [lahn-GLWAH kreh-MAHN broot roh-ZAY] Primary (Fruit): Strawberry, raspberry, lemon, vine peach. Secondary (Other): Rose petal, brioche, chalky mineral lift. Mouthfeel: Fine mousse, crisp acidity, lightly creamy texture, dry finish. Pairing: Shrimp Cocktail, Tuna Carpaccio, oysters, fried chicken, Cheeseburger. Somm Notes: From Langlois in the Loire, now under the Bollinger family, this is a polished sparkling rosé that brings more cut than sweetness. We placed it for raw bar and salty, fried dishes—the Cabernet Franc gives it bright red fruit and a brisk snap that keeps the table refreshed. It is also a strong sparkling alternative for guests who want Champagne energy at a gentler price point

Name: Beau Joie Brut Champagne (NV) Region: Épernay, Champagne, France Grape: 50% Chardonnay, 40% Pinot Noir, 10% Pinot Meunier Style: Traditional-method Champagne (Brut) Price: BTG $29 / $112 Pronunciation: [bow zhwa brute shah-mahn-payn] Tasting Notes: Fresh green apple and lemon zest with white flowers; hints of peach and mango layered over brioche and almond. Dry, lively, and long. Mouthfeel: Medium body with fine, persistent bubbles; crisp acidity; clean, mineral finish. Pairing: Versatile with steak (especially with peppercorn or béarnaise), smoked salmon, oysters, shrimp cocktail, fried chicken, sushi, and salty snacks; also lovely with fruit-based desserts. Fun Fact: Known for its distinctive recycled-copper “armor” that helps grip the bottle and retain chill. The wine spends extended time on the lees (about four years) and is finished with a low dosage and no malolactic fermentation, keeping the style bright, sleek, and refreshing.

Name: Beau Joie Brut Champagne (NV) Region: Épernay, Champagne, France Grape: 50% Chardonnay, 40% Pinot Noir, 10% Pinot Meunier Style: Traditional-method Champagne (Brut) Price: BTG $29 / $112 Pronunciation: [bow zhwa brute shah-mahn-payn] Tasting Notes: Fresh green apple and lemon zest with white flowers; hints of peach and mango layered over brioche and almond. Dry, lively, and long. Mouthfeel: Medium body with fine, persistent bubbles; crisp acidity; clean, mineral finish. Pairing: Versatile with steak (especially with peppercorn or béarnaise), smoked salmon, oysters, shrimp cocktail, fried chicken, sushi, and salty snacks; also lovely with fruit-based desserts. Fun Fact: Known for its distinctive recycled-copper “armor” that helps grip the bottle and retain chill. The wine spends extended time on the lees (about four years) and is finished with a low dosage and no malolactic fermentation, keeping the style bright, sleek, and refreshing.

Name: Billecart-Salmon Brut Rosé (NV) Region: Champagne, France Grape: 45% Chardonnay, 35% Pinot Noir (a portion vinified as red), 20% Meunier Style: Traditional-method Rosé Champagne (Extra Brut) Price: $295 Pronunciation: [beel-kahr sahl-moh] Tasting Notes: Bright and elegant—wild strawberry, raspberry, and citrus zest with a touch of rose petal and brioche. Precise, pure fruit with a long, refreshing finish. Mouthfeel: Silky and fine, with a delicate, persistent mousse; vibrant acidity keeps it lifted and clean. Pairing: Luxe with salmon, tuna carpaccio, oysters, sushi, and langoustines; also great with fried chicken, soft cheeses, and berry desserts. Fun Fact: Fermented cool in stainless steel to protect delicate aromas, then aged around three years on the lees. Billecart-Salmon is a family house (founded in 1818) renowned for this rosé’s finesse and consistency—often cited as a benchmark for the style.

Name: Ca’ del Bosco “Cuvée Prestige” (NV) Region: Franciacorta DOCG, Lombardy, Italy Grape: Chardonnay, Pinot Bianco, Pinot Nero Style: Traditional-method sparkling Price: $70 Pronunciation: [Kah-del-BOSS-koh] Tasting Notes: Crisp Golden Delicious apple, pear, and white peach with brioche and almond hints; a lemony snap keeps it lively. Fine, persistent bubbles. Mouthfeel: Light-to-medium body, creamy mousse, bright acidity, clean, refreshing finish. Pairing: Excellent aperitif. Great with oysters, shrimp cocktail, crudo/sushi, fried calamari, white fish, poultry, mild cheeses, and salty snacks—an easy lead-in before steak. Fun Fact: Grapes are hand-picked and gently “spa-washed” before pressing to keep flavors pure. Base wines ferment in temperature-controlled steel; the blend then ages around 25 months on the lees, giving the wine its creamy texture and finesse.

Name: Domus-Picta Prosecco Extra Dry (NV) Region: DOC Treviso, Veneto, Italy (Valdobbiadene/Treviso) Grape: Glera (100%) Style: Spumante (fully sparkling) Price: BTG $14 / $52 Pronunciation: [DOH-moos PICK-tah] Tasting Notes: Bright and easy—lemon zest, green pear, and white peach with a soft floral lift (wisteria/jasmine). Lively bubbles keep it crisp with a lightly sweet edge. Mouthfeel: Light-bodied and zippy; fine, creamy bubbles; clean finish. Pairing: Perfect aperitif. Great with oysters, shrimp cocktail, sushi/crudo, calamari, fries, salads, prosciutto, and other salty snacks—an easy opener before steak. Fun Fact: Made by the Spagnol family, growers since 1848 in the hills between Conegliano and Valdobbiadene. “Extra Dry” in Prosecco means lightly off-dry, which makes it feel friendly and fruit-forward while still refreshing.

Name: Dom Pérignon (2015) Region: Champagne, France Grape: ~51% Pinot Noir, ~49% Chardonnay Style: Traditional-method Champagne (Brut) Pronunciation: [dome peh-ree-nyon] Tasting Notes: Opening notes of warm brioche and cocoa give way to citrus peel, green papaya, and white flowers. Ripe peach/nectarine at the core, with a subtle anise/cardamom spice and a long, mineral finish. Mouthfeel: Broad and layered yet precise—fine, persistent mousse, creamy mid-palate, chalky tension, and vibrant acidity. Pairing: Luxe with oysters, lobster, and caviar; great with smoked fish, sushi, and—surprisingly—crispy fried chicken. Also shines alongside truffle dishes and aged cheeses. Fun Fact: Dom Pérignon is always a single-year vintage and only released when the house believes the harvest is worthy. The 2015 bottling comes from a warm, sunny year and matured about eight years on the lees before release, building depth, complexity, and that signature creamy finesse.

Name: Cyries (2019) Region: Les Riceys, Champagne, France Grape: 50% Pinot Noir, 50% Chardonnay Style: Traditional-method Champagne (Brut) Price: $200 Pronunciation: [SEE-reez] Tasting Notes: Bright mandarin and citrus zest with ripe orchard fruit and a touch of tropical lift; gentle brioche, vanilla spice, and almond from the oak-aged Chardonnay. Fresh, layered, and long. Mouthfeel: Medium-bodied with fine, persistent bubbles; creamy texture balanced by crisp acidity; a lingering, citrus-tinged finish. Pairing: Elegant aperitif; great with oysters, tuna crudo, lobster, roast chicken, mushroom dishes, triple-cream cheeses, and salty snacks. Fun Fact: Sourced entirely from Les Riceys in the far south of Champagne. The Chardonnay component is aged in oak barrels while the Pinot Noir rests in stainless steel, then the wine matures in bottle for roughly 4–4.5 years—building complexity without losing tension.

Style: Hazy/Juicy Indiana Pale Ale Taste: Tropical with a citrus hop and balanced bitterness

Style: Irish Dry Stout Taste: Chocolate and Coffee with balanced bitter-sweetness

Style: German-style Pilsner Taste: Crisp with notes of lemon peel, bread dough and slightly bitter hop finish

Style: Vienna Lager Taste: Caramel and roasted nuts with a malt flavor and semi-dry finish

Style: Pilsner-style Lager Taste: Crisp and clean with sweet malt, grain, honey and subtle hops

Style: American Lager Taste: Crisp and clean with malty flavor