Our Wine Menu
Sparkling
PROSECCO, Acinum, Veneto, Italy NV | 13/52
CAVA BRUT RESERVA, Avinyó, Penedés, Spain ‘22 | 84
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
Rosé
HONDARRABI ZURI, Ameztoi “Rubentis,” Getariako Txakolina, Basque, Spain ‘25 | 22/88
CABERNET SAUVIGNON, CABERNET FRANC, Mary Taylor Agenais “Christophe Avi,” Southwest, France ‘25 | 14/56
RIBOLLA GIALLA, MALVASIA, SAUVIGNONASSE (Orange), Vinska Klet “Skin Contact,” Goriška Brda, Slovenia ‘23 | 14/64
White
PINOT GRIGIO, Vini dei Politici, Veneto, Italy '24 | 15/60
SAUVIGNON BLANC, Thierry Delaunay, Loire , France '24 | 14/64
CHARDONNAY, Signé Bourgogne, Macon-Villages, Burgundy, France ‘25 | 17/68
GRILLO, VIOGNIER, Santa Tresa Rina Ianka, Sicily ‘22 | 19/76
Red
GAMAY NOIR, Momessin “Terres de Gamay” Vin de France, Beaujolais, France ‘23 | 13/52
PINOT NOIR, Sonoma Bespoke, Petaluma Gap, CA ‘24 | 15/60
MONTEPULCIANO D’ABRUZZO, DeAngelis, Abruzzo, Italy ‘24 | 16/64
SHIRAZ Fowles “Farm to Table,” Victoria, Australia ‘21 | 14/56
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.