Loire Valley, France — Crisp mineral elegance with lemon zest and white grapefruit.
A Cellar Worth Exploring
Over 200 labels spanning 18 countries. Tasted, curated, and poured with care.
Over 200 labels spanning 18 countries. Tasted, curated, and poured with care.
Loire Valley, France — Crisp mineral elegance with lemon zest and white grapefruit.
Wachau, Austria — Signature white pepper spice and green apple on a clean, dry finish.
Rías Baixas, Spain — Bright salinity and stone fruit with a vivacious acidity. Ocean-friendly.
Willamette Valley, Oregon — Silky red fruit, earthy forest floor, elegant tannins.
Mendoza, Argentina — Rich dark plum, violets, and a long, velvety finish.
Rhône Valley, France — Grenache-dominant blend with wild herbs, dark cherry, and supple structure.
Provence, France — The Whispering Angel. Pale salmon, dry and precise with stone fruit and chalk.
Reims, France — Fine persistent bubbles, brioche, and fresh red fruit. The quintessential aperitif.
Alsace, France — 100% Pinot Blanc. Elegant mousse with green apple and light brioche notes.
Penedès, Spain — Zero dosage. Intensely mineral with citrus peel and toasty complexity.
Valdobbiadene, Italy — Light, floral, and gently effervescent. Peachy notes and fresh almonds.
Burgundy, France — Chardonnay at its most precise. Butter and flint, hazelnut and honey.
Piedmont, Italy — The king of Italian reds. Tar, roses, dried cherry, and extraordinary longevity.
Napa Valley, CA — Opulent cassis and dark chocolate, structured tannins, long luxurious finish.
Rhône Valley, France — Legendary old-vine Grenache. Wild and mystical — one of the world's great wines.
Mosel, Germany — Crystalline slate minerality, apricot, and honey with rapier-sharp acidity.
Three seasonal cheeses with honeycomb, Marcona almonds, and house-made fruit preserves.
Chef's selection of cured meats, olives, cornichons, and fresh-baked sourdough.
Fresh burrata with heirloom tomatoes, aged balsamic, and Arbequina olive oil.
Castelvetrano olives, Marcona almonds, lemon zest, and fresh herbs.
House-cured salmon on buckwheat blini with crème fraîche and dill.
Reserve a table and let our sommeliers guide your evening from first sip to last.