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mawby “sex” brut rose / leelanau peninsula, michigan

a sparkling brut made from a blend of zinfandel, sangiovese and chardonnay | pairs with seafood & salty snacks

segura viudas “organic” cava / penedes, spain

a traditional spanish sparkling wine, with flavors of crisp green apples | perfect pairing with charcuterie

acinum prosecco / veneto, italy

a northern italian sparkler made from the glera grape; delivers a fresh and zesty finish | pairs with seafood, cheese, and cured meats

gruet “st. vincent” rose nv / new mexico

made from 100% pinot noir, this is such a great find. very well balanced, crisp with bright fruit flavors and elegant fine bubbles

parigot & richards "sentinelle" cremant / burgundy, france

pairs with seafood, oysters or mussels. anything you’d squeeze lemon on.
a blanc de blanc made mostly from older vine chardonnay. it's unfiltered and may have some sediment which is normal.

taittinger nv brut réserve reims / champagne, france

aromas of fruit and brioche, flavors of honey and ripe, fruit this champagne is for every occasion

nicolas feuillatte brut nv réserve / champagne, france

aromas of juicy pear and apricots; pairs great with fish, seafood and chicken. More of a fruit forward style and less yeasty

domaine chandon blanc de noir / napa, california

full bodied sparkling wine made from mostly pinot noir; cherry, currant & strawberry flavors | pairs with spicy or well seasoned foods


j. vineyards / russian river sonoma, california

cool climate chardonnay; tropical fruit aromas of guava and papaya with a subtle suggestion of creme brulee and toast on the finish | pairs with our social chop and truffle potato croquettes

rombauer carneros / napa valley, california

flavors of peach, spice, and acidity | pairs with salmon, tuna and chicken

jadot pouilly fuisse / burgundy, france

very subtle oak, elegant and rich flavors of citrus and toasted nuts | pairs with any of our charcuterie boards - wonderful with creamy cheeses

wayfarer fort ross - seaview / sonoma, california

always on the elusive top 10 list of cult chardonnay; beautiful integrated acidity, a layered, rich yet light on its feet mouthfeel and a great finish

vincent mothe chablis / burgundy, france

simple, no fuss chardonnay; fruit forward with no oak influence | we love this wine with our artisan grilled cheese

lincourt "steel" / santa rita hills, california

fruit forward, stainless steel fermentation; crisp with zesty acidity

mer soleil reserve / santa lucia highlands, california

creamy toasty oak; medium bodied and easy drinking | pairs with our feta mousse, salads, and chicken pesto pasta

stag’s leap “hands of time” / napa, california

iconic napa winery located in the middle of the stag’s leap ava. medium to fuller body, pleasant acidity and a subtle touch of oak | we love this wine with our baked brie

hess panthera “lions head” / russian river, california

love the aroma of this wine; it smells like lemon curd and creme brulee. fuller bodied, layers of acidity balanced by a baseline of oak


a to z pinot gris / willamette valley, oregon

flavors of passion fruit, lychee and citrus balanced by moderate acidity. medium bodied, easy drinking and always a wine & spirits 90 point best buy

bollini / trentino, italy

very aromatic with a fruit froward style and lighter in body | pairs with salads, chicken, and lighter pasta dishes

kettmeir alto / adige, italy

one of our all time favorite pinot grigios, hand harvested and stainless steel fermented | pairs with seafood, chicken, or anything well seasoned. a hint from us - a bottle kettmeir and a bowl of lobster bisque... chef's kiss!

banfi "san angelo" / tuscany, italy

estate grown grapes from montalcino, fresh floral and fruity aromas | pairs with almost anything! we love it with charcuterie, tuna, or the pan roasted chicken


the crossings / marlborough, new zealand

intense tropical fruit flavors, balanced acidity and a mineral finish | pairs with seafood and chicken

charles krug / napa, california

medium bodied, ruby red grapefruit flavors and crisp acidity | pairs with chicken, seafood and spicier well seasoned dishes

château fonfroide / bordeaux, france

traditional white bordeaux, green apple, pear & peach flavors. drier & fuller bodied | pairs with our pork schnitzel, chicken sausage gnocchi and chicken pesto pasta

cloudy bay, marlborough, new zealand

stone and citrus fruit stand out while minerality provides balance | pairs with any seafood or salad

langlois-château / sancerre loire, france

crispy, refreshing acidity | pairs with seafood, all types of cheese and salads


elk cove rose / williamette valley, OR

made from 100% pinot noir, very fruit forward but finished completely dry | pairs with the duck, salmon, or mushrooms

fuedo maccari rosato de nere / sicily, italy

elegant rose with intense and fresh aromatics; zesty citrus and grapefruit flavors / pairs with fish, our lobster bisque and the chop salad

bieler "sabine" / provence, france

semi dry & creamy mouthfeel; provence herbs balance the ripe cherry fruit flavors | pairs with cured meats or duck breast


riesling, rieslingfreak #2 polish hill river / barossa, australia

highly aromatic with flavors of grapefruit and a hint of peachy sweetness | pairs with latkes and our market fish

moscato, terra d’oro / amador county, california

honey, white peach and lemon zest aromas | pairs with mussels or mushroom cakes

riesling, r. prum “essence” riesling / mosel, germany

fresh apricot and peach fruit flavors beautifully balanced with zesty acidity | pairs great with spicier foods

gewurztraminer, foris / rogue valley, oregon

a beautifully aromatic wine; dry and lush with notes of spice and ginger | pairs with our house-made chicken sausage and gnocchi

riesling, black star farms “arcturos” / suttons bay, michigan

dry, rich and complex. flavors of peach, honey and ripe green apple | great pairing for spicier foods

viognier, lucas & lewellen / santa barbara, california

zesty flavors of melon and citrus | pairs with our roasted chicken or salmon


latour pinot noir / burgundy, france

red wine from burgundy, otherwise known as pinot noir, is celebrated as some of the best wine in the world. it's high in acid & low in tannins which makes it a great food wine / we love it with charcuterie, our duck breast and the tuna

belle glos “clark and telephone” / santa barbara, california

bold & sophisticated; flavors of dried cherries, jammy blueberries with a rich velvety finish | drinks great on its own but try it with the wagyu burger

argyle “nuthouse” / eola-amity hills, oregon

deep black raspberry notes; balanced acidity, textured tannins and a long finish | we love this wine with the ny duck breast

routestock / sonoma coast, california

aromas of bay laurel, earthy mushrooms and jammy red berry fruits | pairs with the wagyu burger and anything with mushrooms

rodney strong / russian river sonoma, california

aromas of red fruits, floral & earth; soft & silky texture with strawberry & cherry flavors | pairs with mushrooms, the schnitzel or any charcuterie

benjamin leroux pommard côte de beaune / burgundy, france

a pinot noir with a bang! all hillside fruit (volnay) with flavors of boysenberry and black plums. medium bodied, fine grain tannins and a touch of spice


mcmanis / lodi, california

medium in body with juicy black currant and black cherry fruit. the tannins are creamy and round and there's a hint of mocha on the finish

orin swift “palermo” / napa, california

sourced from some of the most notable napa valley vineyards: wolleson, sun lake and cypress. a dark, inky cab, full bodied with ripe blackberry and cassis fruit flavors | pairs with anything, it's that special

silver oak / alexander valley sonoma, california

notes of red cherry, raspberry, blackberry, iris, vanilla and clove. an elegant wine with great acidity and lift on the mid palate. black currant and warm baking spices linger with a deep and fruity finish

kunde / sonoma, california

such a beautiful cab made by a small family owned winery. the red loam soils in their vineyards provide a great foundation for growing stellar cabernet | pairs with the ny strip, the schnitzel, or charcuterie

my favorite neighbor / san luis obispo, california

funny name, serious cab. a full bodied wine displaying blackberry and plum with underlying notes of tobacco. an additional layer of red fruit, a pop of acid combined with well integrated tannins

postmark / napa, california

a postmark is an official seal traditionally stamped on letters to indicate a significant place and date. sharing a bottle creates the same experience! velvety and lush, an elegant wine with serious depth

l. martini / napa valley, california

a classic california cab. 93 points james suckling; full bodied with chewy tannins and a robust finish | pairs with charcuterie, the ny duck breast, the ny strip, or anything with mushrooms

angeline / california

fashioned in a fruit forward, easy to drink style that reveals complexity and length | pairs with cheese, meat, grilled vegetables, or the wagyu burger

sequoia grove rutherford / napa, california

complex palate; juicy fruit then silky tannins and a long cocoa powder finish | try it with our ny strip!

château recougne / bordeaux, france

ripe black fruits with hints of bramble and smoky notes. cheerful black raspberry pops on the palate; softer integrated tannins

conundrum red blend / california

a blend of zinfandel, petite sirah and cabernet sauvignon. made by charlie wagner, of caymus fame, this wine is dry, yet rich with jammy fruit

the prisoner red blend / california

a blend of zinfandel, cabernet sauvignon, petite sirah, syrah, merlot and malbec. aromas of bing cherry and clove and flavors of juicy raspberry and pomegranate | pairs with the duck breast, the pan roasted chicken and charcuterie

faust / coombsville napa, california

a bold Cabernet with aromas of fresh herbs, pungent cedar and forest swirl in the glass with more delicate floral notes, black pepper and bittersweet chocolate


decoy merlot by duckhorn / sonoma, california

lush, velvety tannins and ripe dark berry fruit flavors. a california classic, versatile and easy to pair with food

chasing rain merlot / red mountain, washington state

subtle notes of licorice, cola, vanilla and mocha. dense, full bodied and chewy | pairs with the ny strip steak, the wagyu burger or the charcuterie

cusamano syrah / sicily, italy

a juicy offering of soft red fruit, light spice & a lingering peppery finish / pairs great with charcuterie meats, steak and our schnitzel

rombauer zinfandel / napa, california

this fruit forward wine bursts with cherry and plum flavors, and has a slightly spicy finish | we love this wine with the NY striploin

eberle “steinbeck” syrah / paso robles, california

the steinbeck vineyard is one of the oldest in the US. it is a low yielding vineyard that produces a peppery syrah with juicy red berry fruit | makes a perfect drinking companion to our pork schnitzel

saldo zinfandel by the prisoner / california

fruity meets spicy with a smoky body | a hint from us - zinfandel seems happiest when it's paired with any type of meat
or anything spicy or well seasoned

dueling pistols zinfandel syrah / dry creek valley, california

this wine intertwines a 50-50 blend where each varietals fight for power balances the other one. a full bodied, dusty (in a cocoa powder kind of way) blend | pairs with the ny strip or the wagyu burger


faustino tempranillo / rioja, spain

older vine tempranillo aged for 18 mo. in oak; tastes like figs & ripe red cherries | pairs with charcuterie of course but it also tastes great with the social chop

bela tempranillo / ribera del duero, spain

high elevation and dry, hot climate produce a highly concentrated and generally more structured wine.
they produce darker fruit and bramble flavor than the typical cherry fruit riojas | pairs with charcuterie, ny strip or the wagyu burger

costers pissarres / priorat, spain

organically farmed carignan and garnacha create a rich, powerful and warming wine. if you're looking for bold, big tannins and a chewy mouthful ~ give this a try

las perdices malbec / mendoza, argentina

this vineyard is located at the foot of the andes mountains; smooth and balanced with notes of plums and cherries | pairs with red meat, pasta or fish

carla chiaro malbec reserve / mendoza, argentina

meticulously hand picked grapes; aromas of red fruits, chocolate & coffee; elegant but fuller in body | pairs with charcuterie, the ny striploin and the wagyu burger


tutto mio / emilia romagna

tutto mio means “all mine” in italian. slightly effervescent, sweet & bursting with strawberry | pairs with spicier foods, soft cheese, and our pork schnitzel

banfi centine / tuscany

a baby super tuscan made from sangiovese and cabernet sauvignon | versatile wine that pairs with savory foods

antinori chianti classico riserva / tuscany

made from the sangiovese grapes grown in the classico region, this chianti has some additional barrel aging | pairs with pasta and charcuterie

uggiano brunello di montalcino / tuscany

king of the tuscan hillside; aged in slovenian oak cask for 36 months this sangiovese is dry, full bodied and tannic | pairs with the ny strip, wagyu burger and charcuterie

luigi righetti amarone / veneto

made from the corvina, rondinella and molinara grapes in the traditional appassimento technique. this fuller bodied wine has depth and longevity | pairs with beef, harder cheese, duck, mushrooms and hearty pasta dishes

renato ratti barolo "marcenasco" - piedmont

plum, leather and spice aromas; this lively red has dusty tannins to balance the jamminess

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