A blend of Chardonnay, Pinot Noir and Pinot Meunier grown biodynamically by the Bérêche brothers in the gravelly soil of Ormes in the Petite Montagne. The Bérêche wines are firm in structure with ample body and mineral-driven acidity. Notes of citrus oil, oyster shell, fresh peach, and toasted nuts with a long finish. NV A. MARGAINE BRUT ROSE, FR
A wine of power and intensity composed mostly of Chardonnay with a bit of Pinot Noir for rich color. The wines from this house are made from a Chardonnay clone that is found only in this small region on the plains and slopes around Reims. Notes of sweet red cherry, pomegranate, and mint with an intense, creamy finish. NV VILMART & CIE CUVEE GRAND CELLIER, FR
A lively wine on the palate with remarkable acidity made from 70% Chardonnay, 30% Pinot Noir. Pale yellow and golden in color with white floral aromas, citrus notes, spicy ginger, and lemongrass, finishing with a vibrant, silky texture.
Join us for a romantic meal for two this weekend, whether it’s a cozy lunch, an afternoon happy hour with a perfect martini and plate of oysters, or an intimate dinner.
Our all-day menu includes Osetra Caviar with handcut potato chips and roasted shallot dip, a Dungeness Crab Roll with shrimp, Japanese mayo, and housemade old bay on toasted shokupan, freshly flown in Gioia Cheese Co. Burrata with roasted heirloom carrots, pistachio butter, orange marmalade, and rye crumble, Winter Nicoise Salad with poached albacore, potatoes, giant white beans, smoked hazelnuts, and cabbage in a sesame-dashi vinaigrette, Agnolotti with salt cod brandade, trout roe, preserved yuzu, and yuzu cream sauce, a Porcini-Rubbed Snake River Farms American Wagyu Zabuton with celery root purée, chanterelle/black trumpet fricassee, and brown butter, and more.
This week we’ve added Bleu de Combremont, a creamy, luxurious blue cheese from Switzerland, made from cow’s milk that’s usually used for Gruyere. It’s earthy with a sweet umami finish. We’re serving it with Medjool dates flown in from California, olive oil crackers, and pinebud syrup.
We’re open for dining in Thursday through Saturday from 12pm-8pm, and Sunday from 12pm-5pm.