Two glasses of white wine being clinked together in a toast at a social gathering.

Our Wine Menu

WEEKDAY BREAKFAST & LUNCH‍ ‍ DINNER ‍ DRINKS‍ ‍WINE ‍ WEEKEND BRUNCH‍

Sparkling

PROSECCO, Acinum, Veneto, Italy NV | 13/52

BRUT ROSÉ METHODE TRADITIONELLE, François Montand, Jura, France NV | 18/72

CHAMPAGNE, Laurent-Perrier “La Cuvée Brut,” Champagne, France (Half Bottle NV) | 72

CHAMPAGNE, Laurent-Perrier “La Cuvée Brut,” Champagne, France (NV) | 150

Skin Contact

HONDARRABI ZURI (Rosé) Ameztoi “Rubentis,” Getariako Txakolina, Basque, Spain ‘25 | 20/60

RIBOLLA GIALLA, MALVASIA, SAUVIGNONASSE (Orange), Vinska Klet “Skin Contact,” Goriška Brda, Slovenia ‘23 | 14/64

White

GRÜNER VELTLINER, Weingut Stadt Krems, Kremstal, Austria '25 | 15/60

SAUVIGNON BLANC, Thierry Delaunay, Loire , France '24 | 14/56

CHARDONNAY, Signé Bourgogne, Macon-Villages, Burgundy, France ‘25 | 17/68

FURMINT, Spatzi, Tokaj, Hungary ‘25 | 14/56

CHENIN BLANC, Black Pearl, Swartland, South Africa ‘25 | 15/60

RIESLING, Red Tail Ridge “Good Karma,” Finger Lakes, NY ‘17 | 15/60

GRILLO, VIOGNIER, Santa Tresa Rina Ianka, Sicily ‘24 | 19/76

Red

GAMAY NOIR, Momessin “Terres de Gamay” Vin de France, Beaujolais, France ‘23 | 13/52

TEMPRANILLO, J. Belmonte, Ribera del Duero, Spain ‘23 | 14.5/58

PINOT NOIR, Sonoma Bespoke, Petaluma Gap, CA ‘24 | 15/60

PLAVAC MALI, Vina Skaramuča, Pelješac Peninsula, Croatia ‘24 | 16/64

MALBEC, TANNAT, Clos Siguier, Cahors, France ‘22 | 17/64

CABERNET SAUVIGNON, Elizabeth Spencer, Mendocino, CA ‘23 | 17.5/70

V = Vegetarian

VV= Vegan

GF = Gluten Free

Many dishes may be modified to accommodate dietary needs. Please ask your server.

A 3% back-of-house fee will be added to all food items and divided among the Kitchen Staff. A 20% gratuity will be applied to all parties of 6 and larger

Warning: Consuming raw or undercooked eggs or fish may increase your risk of foodborne illness, especially if you have certain medical conditions.