SEPTEMBER

13

We believe that wine enhances food, and that food enhances wine. We have worked to create wine progressions that elevate the dining experience beyond the furthest reaches of either.
SIX COURSE PROGRESSION

$54

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G R A N D TA S T I N G M E N U

$ 88

WHITE
Poggio Anima, Uriel, Grillo, Sicilly, Italy, 2011 Chartron et Trbuchet, Macon Villages, Burgundy, France, 2011 Zilliken, Saarburger, Riesling, Kabinett, Mosel, Germany, 2011 Pazo Senorans, Albaraino, Rias Baixas, Spain, 2011 Francois Pinon, Vouvray, Loire Valley, France, 2010 Merlin-Cherrier, Sancerre, Loire Valley, France, 2011 11 42 12 44 13 50 15 58 15 58 16 62

RED
Chateau DOupia, Les Hrtiques, Pays dHrault, France, 2011 Morey-Coffinet, Bourgogne Rouge, Burgundy, France, 2011 Bernard Baudry, Chinon, Loire Valley, France, 2010 Tikves, Barovo, Vranec & Kratosija, Macedonia, 2010 Muga, Rioja, Reserva, La Rioja, Spain, 2009 9 34 15 58 15 58 15 58 16 62 Produttori del Barbaresco, Nebbiolo, Langhe, Piedmont, Italy, 2011 14 54

BUBBLES
Cleto Chiarli, Vecchia Modena, Lambrusco, Emilia-Romanga, Italy 11 42 Avinyo, Cava, Brut, Peneds, Spain, 13 50
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WINE DIRECTOR

daniels parseliti . .