All Menus
SEASONALLY-INSPIRED AND STEAK-FORWARD
Our seasonal menu with a steak-forward focus is available every evening commencing at 4 pm Monday through Sunday and lunch on Thursday and Friday at 11am. We will feature an a la carte brunch menu with brunch specialties on Saturday and Sunday from 11 am to 3 pm.
Celebrate the weekend with bottomless mimosas, seafood, Steak and Eggs Benedict, French Toast, and more! Brunch is offered Saturday & Sunday from 11AM to 3PM. Menu by Czarina Sico, Executive Chef.
Download PDF[Act 1]
INT. CASTAWAY PATIO – LIVELY – SOAKING UP THE SUNBottomless Mimosas
Mix and match your bottomless mimosas for | 30-
Dragon Fruit Watermelon
-
Fresh Cucumber Mint
-
Lavender Activated Charcoal Lemonade
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Pineapple Jalapeño
Spiked Milks
Remember drinking the milk after you finished your cereal? Be a kid again.-
They're Always After Me Lucky Charms
Even more with Kalani Coconut Rum | 13
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Crave Those Crazy Cinnamon Toast Crunch Squares?
Mostly when it has Calwise Spiced Rum | 13
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Candy?!... for Breakfast? It’s Reese’s Puffs Cereal!
With a little Heering Coffee Liqueur for good measure | 13
Starters
-
Caviar Frites
Petrossian Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 23
-
Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
-
Crab Cake
Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli with Fresh Chives | 25
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Crispy Brussels Sprouts
Thai Chili, Young Coconut, Basil, Mint | 18
-
Calamari
Tempura Peppers and Onions, Citrus Buffalo Aioli | 22
Raw Bar
-
Salmon Tartare
Nikkei Soy Sauce, Edamame Smash, Pickled Fresno Peppers | 19
-
Shrimp Cocktail
Citrus Poached Shrimp, Ancho Chili Cocktail Sauce, Lemon | 21
-
Chilled Oysters
Half Dozen, East and West Coast, Ancho Chili Cocktail Sauce, Pink Peppercorn & Champagne Mignonette | 24
EAST COAST briny flavor, salty and a bit sweet with a clean taste of the ocean
WEST COAST mild and plump, slightly salty with bright notes of melon and cucumber
Tartines
Served on grilled rustic country bread brushed with imported olive oil-
Crushed Avocado
Cilantro, Lime, Chili, Cured Tomato | 17
-
Marinated Tomato
Basil Whipped Ricotta, Aged Balsamic | 17
-
Parma Ham
Truffle Whipped Ricotta, Mint, Extra Virgin Olive Oil | 18
Showstoppers!
You must try these!-
Seafood Tower
East & West Coast Oysters, Shrimp Cocktail, Snow Crab Cluster, Whole Maine Lobster, Jonah Crab Claws, Peruvian Scallop, White Soy, Salmon Poke, Wakame
PETITE (Serves 2) | 98
IMPERIAL (Serves 4) | 185
Cheese and Charcuterie Bar
Curated by The Cheese Store of Beverly Hills. Available as a plate of 4 (28) or 7 (39) and served with Chef accoutrements-
Cheese
-
Black Label Cambozola
Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany
-
Moliterno Al Tartufo
Aged Pecorino Cheese, Filled with Black Truffles, Italy
-
Fromager D’affinois
Luscious, Pasteurized Cow’s Milk, and Double-Crème, France
-
Midnight Moon
Hard and Nutty Goat’s Milk Cheese, Holland
-
Rulo “Crème Brulee”
Goat’s Milk with Creme Brulee Notes, Spain
-
Meat
-
Salame Napoli - Piccante
Roughly Ground, Lightly Spiced Pork
-
Coppa Senesa
Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg
-
Ventricina Salame
Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel
-
Prosciutto De Parma
18-month Aged Ham
“Brunchy” Type of Things
-
Crabcake Benedict
Lump Crab, Poached Egg, Chipotle Hollandaise, Caviar, Roasted Potatoes, Broccolini | 29
-
Smoked Salmon Benedict
Poached Egg, Hollandaise, Salmon Roe, Roasted Potatoes, Broccolini | 26
-
Short Rib Benedict
Poached Egg, Hollandaise, Waffle, Herb Roasted Tomato, Roasted Potatoes, Broccolini | 31
-
Fried Chicken and Waffles
Buttermilk Chicken, Belgian Waffle, Watermelon, Sriracha Maple Syrup | 28
-
Coconut Shrimp and Waffles
Orange Zest Waffle, Coconut Shrimp Tempura, Buffalo Sauce, Smoked Maple Syrup | 24
-
French Toast
Fluffy, Thick-Cut Brioche, Cognac Roasted Golden Apples, Nutella, Cinnamon-Spiced Maple Syrup | 26
-
Hangover Hash
Port Wine Braised Short Rib, Wild Mushrooms, Roasted Potatoes, Poached Eggs | 29
-
Double Patty Smash Burger
Lettuce, Tomato, Cheddar Cheese, Secret Sauce, Caramelized Onions, Brioche Bun, Garlic Fries | 23
-
Beyond Meatless Burger
Crushed Avocado, Tomato Confit, Aged Cheddar, Chipotle Aioli, Garlic Fries | 24
-
Faroe Island Salmon
Garlic Caper Butter Sauce, Roasted Potatoes, Seasonal Vegetables | 42
Steak and Eggs Benedict
Poached Eggs, Hollandaise, Blistered Tomatoes, Chimichurri, Roasted Potatoes-
Cape Grim Filet 8 Oz
Handcut and Farm-Raised | 46
-
Prime Hanger Steak 8 Oz | 38
-
Cape Grim New York Strip Reserve 12 Oz | 48
Greens
-
Little Gem Caesar
Shaved Parmesan, Gluten Free Garlic Bread Crumbs, Crisp Capers | 16
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Smoked Tomato Salad
Organic Greens, Heirloom Tomatoes, Toasted Quinoa, Goat Cheese, Cucumbers, Pickled Shallot, Smoked Tomato Vinaigrette | 16
-
The Wedge
Iceberg Babies, Ranch, Blue Cheese, Radish, Cherry Tomato, Coppa | 17
-
Add to Any Salad
Grilled Shrimp (6) | 13
Faroe Island Salmon | 14
Grilled Chicken Breast | 13
Sides
-
Garlic Fries
Parmesan, Rosemary, Parsley | 11
-
Peppered Bacon | 8
-
Two Fried Eggs | 8
-
Roasted Potatoes | 7
-
Grilled Broccoli and Broccolini | 11
Garlic Confit, Chili Flakes, Broccoli Puree
-
Belgian Waffle | 7
Lunch offered Wednesday-Friday from 11AM to 4PM. By Czarina Sico, Executive Chef.
Download PDF[Act 1]
INT. CASTAWAY DINING ROOM AND PATIO - SUNSET LIGHTS UP THE SKYStarters
-
Caviar Frites
Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 23
-
Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
-
Crab Cake
Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli with Fresh Chives | 25
-
Crispy Brussels Sprouts
Thai Chili, Young Coconut, Basil, Mint | 18
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Steak Tartare
Prime Beef Tartare, Quail Egg, Grilled Bread | 22
-
Calamari
Tempura Peppers and Onions, Citrus Buffalo Aioli | 22
Raw Bar
-
Salmon Tartare
Nikkei Soy Sauce, Citrus Avocado, Edamame Smash, Pickled Fresno Peppers | 19
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Shrimp Cocktail
Citrus Poached Shrimp, Ancho Chili Cocktail Sauce, Lemon | 21
-
Chilled Oysters
Half Dozen, East and West Coast, Ancho Chili Cocktail Sauce, Pink Peppercorn & Champagne Mignonette | 24
EAST COAST briny flavor, salty and a bit sweet with a clean taste of the ocean
WEST COAST mild and plump, slightly salty with bright notes of melon and cucumber
Showstoppers!
You must try these!Cheese and Charcuterie Bar
Curated by The Cheese Store of Beverly Hills. Available as a plate of 4 (28) or 7 (39) and served with Chef accoutrements-
(Cheese)
-
Black Label Cambozola
Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany
-
Moliterno Al Tartufo
Aged Pecorino Cheese, Filled with Black Truffles, Italy
-
Fromager D’affinois
Luscious, Pasteurized Cow’s Milk, and Double-Crème, France
-
Midnight Moon
Hard and Nutty Goat’s Milk Cheese, Holland
-
Rulo “Crème Brulee”
Goat’s Milk with Creme Brulee Notes, Spain
-
(Meat)
-
Salame Napoli - Piccante
Roughly Ground, Lightly Spiced Pork
-
Coppa Senesa
Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg
-
Ventricina Salame
Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel
-
Prosciutto De Parma
18-month Aged Ham
Greens
-
Little Gem Caesar
Shaved Parmesan, Garlic Bread Crumbs, Crisp Capers | 16
-
The Wedge
Iceberg Babies, Ranch, Blue Cheese, Cherry Tomato, Coppa | 17
-
Smoked Tomato Salad
Organic Greens, Heirloom Tomatoes, Toasted Quinoa, Goat Cheese, Cucumbers, Pickled Shallots, Smoked Tomato Vinaigrette | 16
-
Add to Any Salad
Grilled Shrimp (6) | 13
Faroe Island Salmon | 14
Grilled Chicken Breast | 13
Entrées
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Grilled Chicken Sandwich
Black Pepper Thick Cut Bacon, Jalapeño Avocado Aioli, Tomato, Little Gem Lettuce, Garlic Fries | 21
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Sweet Cheesus! Sandwich
Manchego and Prosciutto di Parma, Shallot Marmalade, Truffle Honey, Garlic Fries | 26
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Double Patty Smash Burger
Lettuce, Tomato, Cheddar Cheese, Secret Sauce, Caramelized Onions, Brioche Bun, Garlic Fries | 23
-
Beyond Meatless Burger
Crushed Avocado, Tomato Confit, Aged Cheddar, Chipotle Aioli, Garlic Fries | 24
-
Faroe Island Salmon
Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 42
-
Crispy Whole Snapper
Coconut Orzo, Arugula and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 44
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Wild Mushroom Pappardelle Pasta
Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38
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Steak Frites
Prime Hanger Steak, Garlic Fries | 38
The Butcher’s Cut
Plated with Roasted Cipollini Onions. Served with a “paddle of seasoning and sauce” co-stars to complement flavors.-
30 Day Dry Aged Ribeye 14 Oz | 52
-
Cape Grim Filet 8 Oz | 46
Sides
-
Caviar & Black Truffle Twice-Baked Potato
Truffle Mash, Bowfin Caviar, Vodka Crème Fraiche | 31
-
Truffle Creamed Corn
Sweet Yellow Corn and Black Truffle Shavings | 11
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Roasted Spring Vegetables
Lemon Pickled Tricolor Carrots, Fava Beans, Grilled Corn | 13
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50/50 Mashed
Yukon Gold Potatoes, Butter, Cream, Chive, Potato “Hay” | 11
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Garlic Fries
Parmesan, Rosemary, Parsley | 11
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Grilled Broccoli and Broccolini
Garlic Confit, Chili Flakes, Broccoli Puree | 11
-
Wild Mushroom Fricasse
Sweet Garlic, Truffle Cream | 11
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Lobster and Truffle Potato
Butter Poach Lobster, Black Truffle, Chive | 21
Enjoy our seasonal steak-forward menu with the most innovative chefs and mixologists in Burbank. The culinary experience paired with the breathtaking views from Castaway is sure to leave you in awe. Dinner offered Sunday-Thursday 4PM to 9PM; Friday & Saturday 4PM to 10PM.
Menu by Czarina Sico, Executive Chef.
Download PDF[Act 1]
INT. CASTAWAY DINING ROOM AND PATIO - SUNSET LIGHTS UP THE SKYStarters
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Caviar Frites
Petrossian Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 23
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Wagyu Pink Brick
Scorched Tableside, Wagyu Carpaccio, Black Truffle Butter, Smoky Chimichurri | 36
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Lobster "Corndogs"
Roasted Honey Mustard Sauce with Black Truffle Popcorn and Szechuan Flower Dust | 21
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Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
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Crab Cake
Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli with Fresh Chives | 25
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Crispy Brussels Sprouts
Thai Chili, Young Coconut, Basil, Mint | 18
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Steak Tartare
Prime Beef Tartare, Quail Egg, Grilled Bread | 22
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"Mozzarella Sticks"
Activated Charcoal, Black Truffle, Spicy Heirloom Tomato Coulis | 21
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Calamari
Tempura Peppers and Onions, Citrus Buffalo Aioli | 22
Raw Bar
-
Salmon Tartare
Nikkei Soy Sauce, Edamame Smash, Pickled Fresno Peppers | 19
-
Yellowtail Aguachile
Yuzu Kosho, Fresno Pepper, Cilantro, Avocado Mousse | 19
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Shrimp Cocktail
Citrus Poached Shrimp, Ancho Chili Cocktail Sauce, Lemon | 21
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Chilled Oysters
Half Dozen, East and West Coast, Ancho Chili Cocktail Sauce, Pink Peppercorn & Champagne Mignonette | 24
EAST COAST briny flavor, salty and a bit sweet with a clean taste of the ocean
WEST COAST mild and plump, slightly salty with bright notes of melon and cucumber
Showstoppers!
You must try these!-
Seafood Tower
East & West Coast Oysters, Shrimp Cocktail, Snow Crab Cluster, Whole Maine Lobster, Jonah Crab Claws, Peruvian Scallop, White Soy, Salmon Poke, Wakame
PETITE (Serves 2) | 98
IMPERIAL (Serves 4) | 185
Cheese and Charcuterie Bar
Curated by The Cheese Store of Beverly Hills. Available as a plate of 4 (26) or 7 (39) and served with Chef accoutrements-
Cheese
-
Black Label Cambozola
Brie-style Pasteurized Cow’s Milk Blue Cheese, Germany
-
Moliterno Al Tartufo
Aged Pecorino Cheese, Filled with Black Truffles, Italy
-
Fromager D’affinois
Luscious, Pasteurized Cow’s Milk, and Double-Crème, France
-
Midnight Moon
Hard and Nutty Goat’s Milk Cheese, Holland
-
Rulo “Crème Brulee”
Goat’s Milk with Creme Brulee Notes, Spain
-
Meat
-
Salame Napoli - Piccante
Roughly Ground, Lightly Spiced Pork
-
Coppa Senesa
Lean Tuscan Salami with Aromas of Cloves, Cinnamon, and Nutmeg
-
Ventricina Salame
Well-defined Aromas of Cured Meat, Pepper, Paprika, and Chili, with Notes of Fennel
-
Prosciutto De Parma
18-month Aged Ham
Greens
-
Little Gem Caesar
Shaved Parmesan, Garlic Bread Crumbs, Crisp Capers | 16
-
Smoked Tomato Salad
Organic Greens, Heirloom Tomatoes, Toasted Quinoa, Goat Cheese, Cucumbers, Pickled Shallots, Smoked Tomato Vinaigrette | 16
-
The Wedge
Iceberg Babies, Ranch, Blue Cheese, Cherry Tomato, Coppa | 17
Act 2
INT. DINING ROOM AND PATIO - EVENING SUN SETTINGSpecialties
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Crispy Whole Snapper
Coconut Orzo, Arugula, and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 44
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Lobster and Shrimp Risotto
Butter Poached Lobster, Citrus Shrimp, Snow Peas and Carrots | 45
-
Wild Mushroom Pappardelle Pasta
Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38
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Zinfandel Braised Short Rib
Truffle Whipped Potato, Ranch Onion Rings, Bernaise | 41
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New Zealand Lamb Rack
Triple Bean Ragout, Preserved Lemon Gremolata, Frisee Salad | 39
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Roasted Half Chicken
Blackened Organic Chicken, Truffle Creamed Corn, Roasted Spring Vegetables | 36
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Faroe Island Salmon
Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 42
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Miso-Marinated Chilean Sea Bass
Black Thai Rice, Grilled Broccolini, Sweet Chili Sauce | 48
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Broccolini & Crispy Tofu
Soy Honey Glazed Tofu, Ginger Broccoli Purée, Roasted Red Peppers, Toasted Sunflower Seeds | 28
The Butcher’s Cut
Plated with Roasted Cipollini Onions. Served with a “paddle of seasoning and sauce” co-stars to complement flavors.-
Prime Hanger Steak 8 Oz | 38
-
Cape Grim Mignon 8 Oz | 46
-
30 Day Dry Aged Ribeye 14 Oz | 52
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Snake River Farms Wagyu Zabuton 8 Oz | 38
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Cape Grim New York Strip Reserve 12 Oz | 48
-
Bone-In Ribeye 18 Oz | 60
Steak Enhancements
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Truffle Butter | 7
-
Grilled Shrimp | 12
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Atlantic Lobster Tail 7oz | 38
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Bordelaise | 4
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Bearnaise | 4
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Au Poivre | 4
Large Format
Did you know there are sixteen different primary cuts of steak? These range from Sirloin to Rib, or Blade, as well as many variations, which are a combination or mixture of primary cuts, such as Porterhouse or T-bone made from Top Loin and Tenderloin-
Tomahawk 48 Oz
Creekstone Farms, Premium Hand-Selected, Black Angus | 148
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The Steak Progressive
Four Cuts of Premium Steak plated with Himalayan Pink Salt, Roasted Cippolini Onion, Red Wine Shallot and Crushed Pink Peppercorn | 145
Cape Grim Filet 8oz
Snake River Farms Waygu Zabuton 4oz
Dry Aged Ribeye 7oz
Prime Hanger Steak 4oz
Sides
-
Caviar & Black Truffle Twice-Baked Potato
Truffle Mash, Bowfin Caviar, Vodka Crème Fraiche | 31
-
Truffle Creamed Corn
Sweet Yellow Corn and Black Truffle Shavings | 11
-
Roasted Spring Vegetables
Lemon Pickled Tricolor Carrots, Fava Beans, Grilled Corn | 13
-
50/50 Mashed
Yukon Gold Potatoes, Butter, Cream, Chive, Potato “Hay” | 11
-
Garlic Fries
Parmesan, Rosemary, Parsley | 11
-
Four Cheese Mac N Cheese
Fontina, Cheddar, Parmesan, Gruyère, Parmesan Bread Crumbs | 12
-
Grilled Broccoli and Broccolini
Garlic Confit, Chili Flakes, Broccoli Puree | 11
-
Wild Mushroom Fricasse
Sweet Garlic, Truffle Cream | 11
-
Lobster and Truffle Potato
Butter Poach Lobster, Black Truffle, Chive | 21
-
Honey Roasted Root Vegetables
Sweet Potato Puree, Almondine, Preserved Lemon | 13
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Loaded Twice-Baked Potato
Truffle Mash, Bowfin Caviar, Vodka Crème Fraiche | 19
Add Fresh Truffle | 12
Cocktails that Will Blow Your Mind
-
Belle
Every girl dreams of a fairytale romance and finding her prince before the final rose falls.
Grey Goose Strawberry & Lemon Grass Vodka, St. Germain, Clarified Lemon Revealed with Essence of Rose and Plumeria | 20 -
El Mariachi
South of the Border revenge works up a mighty thirst.
Ilegal Joven Mezcal Giffard’s Triple Sec, Rosemary, Seasonal Fruit Played from La Ventana | 22 -
Paid Vacation
Looking for a tropical escape? Turn on that “Out-Of-Office” and replace the boss with the bartender.
Ketel One Vodka, Passion Fruit, Purple Basil, Tarragon, Szechuan Flower | 22
Avante-Garde Cocktails
-
Hennymoon Phase
Hennessy VSOP, French Floral Liqueur, Stone Fruit, Lavender | 17
-
A Wilde Sunset
Bacardi Spiced Rum, Blood Orange Puree, Absinthe, Lemon, and Simple Syrup | 14
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Rye + Mighty
Bulleit Rye, El Silencio Mezcal, Grapefruit, Ancho Reyes Verde, Thai Chili | 17
-
Gin Thyme
Nolet’s Gin, St. Germaine, Cucumber, Lemon, Soda Water | 15
-
Shiso Vain
Shiso Infused Patrón Reposado Tequila, Cointreau, Lime juice, Organic Agave Nectar, Grand Marnier Foam and Hawaiian Red Salt | 18
-
Spruce Willis
Peach Infused Maker’s Mark Bourbon, Agave, Lemon, White Peach Puree, Mint, and Rosemary | 15
Specialty Cocktails
-
Strawberry Mule
Absolute Elyx Vodka, Ginger Beer, Lime Juice, Grilled Strawberry | 15
-
Sugar Lips
Grey Goose Vodka, Cointreau and PAMA Liqueur with Citrus and Baby’s Breath | 16
-
One in A Melon
Casamigos Blanco Tequila, Lime, Watermelon and a pinch of Pink Himalayan Salt with Mint and Dehydrated Lime | 16
-
Love Child
Don Maguey Mezcal with Strawberries and Habanero Essence | 16
-
Sweater Weather
Wild Turkey Bourbon, Yellow Chartreuse, Orange Bitters, Angostura | 16
-
Wilson!
Monkey Shoulder Whiskey with Orange Curaçao and Maple Syrup finished with Cardamom | 15
-
Gin Membership
Monkey 47 Gin and Fever Tree Tonic with Juniper Berries, Dehydrated Citrus, Mint, Sage, Rosemary and Prosecco | 16
Hold the Alcohol
-
Freckles
Lemonade with Candied Strawberries and Mint Aroma | 9
-
Tangerine Sherbet
Tangerine Juice with Milk and Vanilla flavor | 9
Beers
-
Taps:
-
"Space Dust" IPA by Elysian Brewing Company | 9
-
"Long Board Island" Lager by Kona Brewing Company | 7
-
"Golden" Pilsner by Fremont Brewing Company | 8
-
"Oskar Blues" Dale Pale Ale by Oskar Blues | 8
-
"805" Blonde Ale by Firestone Brewery | 8
-
Bottles:
-
“Anthem” Dry Cider by Wandering Aengus from Oregon | 9
-
Lager by Buckler (non-alcoholic) from Netherlands | 7
-
Louis XIII de Rémy Martin
Cognac Grande Champagne
One century in a bottle.
Fireworks of Aromas, Floral, Spice, Fruit, Wood, and Nut Dimensions with an Extremely Long Finish of up to One HourOne Ounce | 125
One and a Half Ounce | 185
Two Ounces | 250
White Wines & Rosé
Sparkling
-
Benvolio Prosecco,
Fruili, Italy
GLS | 15
BTL | 58
-
Saracco, Moscato D’asti, Piemonte,
Italy, 2019
GLS | 15
BTL | 58
-
Domaine Chandon,
Brut, 2020
GLS | 18
BTL | 70
-
Domaine Chandon,
Rosé Brut, 2020
GLS | 20
BTL | 78
Champagne
-
Veuve Clicquot “Yellow Label”,
Brut
BTL | 24
GLS | 128
-
Louis Roederer,
Brut Premier, France
GLS | 156
-
Moet & Chandon,
Rosé Imperial
BTL | 168
-
Laurent Perrier,
Brut Rosé, France
GLS | 200
-
Dom Perignon,
Champagne
BTL | 350
Sauvignon Blanc
-
Matua, Marlborough,
New Zealand, 2020
GLS | 15
BTL | 58
-
Charles Debpourge, Sancerre,
France, 2020
BTL | 70
-
Cloudy Bay, Marlborough,
New Zealand, 2019
GLS | 18
BTL | 70
-
Galerie Naissance,
Napa Valley, 2019
GLS | 16
BTL | 62
-
Orin Swift Blank Stare,
Russian River Valley, 2019
BTL | 80
Chardonnay
-
Pinot Grigio, Benvolio Friuli,
Italy, 2020
GLS | 15
BTL | 58
-
Albariño, Martin Codax Rias Baixas,
Spain, 2020
GLS | 15
BTL | 58
-
Riesling, Kung Fu Girl,
Washington, 2019
GLS | 15
BTL | 58
-
Pinot Gris, J Vineyards,
CA, 2018
GLS | 15
BTL | 58
-
White Blend, Tenshen,
Central Coast, 2017
GLS | 16
BTL | 62
-
Riesling, Essence Prum, Mosel,
Germany, 2019
BTL | 62
-
Pinot Gris, Chehalem Chemistry, Willamette Valley,
Oregon, 2019
BTL | 62
-
White Blend, Conundrum,
CA, 2018
BTL | 62
-
Gewurztraminer, Domaine Zind-Humbrecht,
Alsace, 2017
BTL | 70
-
White Blend, Tooth and Nail the Fragrant Snare,
CA, 2018
GLS | 18
BTL | 70
Rosé
-
The Palm by Whispering Angel, Provence,
France, 2018
GLS | 15
BTL | 58
-
Chateau D’esclans, “rock Angel” Provence,
France, 2019
BTL | 72
-
Rumor Rose Cote De Provence,
France, 2020
GLS | 18
BTL | 70
-
Chateau D’esclans, “Rock Angel”
Provence, France
BTL | 100
Red Wines
Pinot Noir
-
Carmel Road,
Monterey County, 2019
BTL | 56
-
Juggernaut, Russian River,
Sonoma, 2019
GLS | 15
BTL | 58
-
Siduri, Willamette Valley,
Oregon, 2019
BTL | 65
-
Belle Glos Las Alturas, Santa Lucia Highlands,
Monterey County, 2019
BTL | 80
-
Resonance, Willamette Valley,
Oregon, 2019
GLS | 21
BTL | 82
-
Zena Crown “The Sum,” Willamette Valley,
Oregon, 2018
BTL | 170
-
Slope by Zena Crown, Willamette Valley,
Oregon, 2018
BTL | 190
Cabernet Sauvignon
-
Château Souverain,
CA, 2018
GLS | 15
BTL | 58
-
Justin Cabernet,
Paso Robles, 2018
GLS | 16
BTL | 62
-
Jackson Estate,
Alexander Valley, 2016
BTL | 68
-
ARROWOOD,
“Sonoma Estates,” 2017
BTL | 72
-
Austin Hope,
Paso Robles, 2018
BTL | 78
-
Kith & Kin by Round Pond,
Napa Valley, 2018
GLS | 21
BTL | 82
-
Sanctuary Vineyards,
Napa Valley, 2016
BTL | 84
-
Lion Tamer,
Napa Valley, 2018
GLS | 25
BTL | 98
-
Freemark Abbey,
Napa Valley, 2017
BTL | 123
-
Justin Isosceles,
Paso Robles, 2017
BTL | 125
-
Chateau Montelena,
Napa Valley, 2018
BTL | 170
-
Silver Oak Cellars,
Alexander Valley, 2016
BTL | 175
-
Caymus Winery,
Napa Valley, 2019
BTL | 228
-
Darioush,
Signature Series Napa Valley, 2018
BTL | 250
Merlot
-
Olelo,
Paso Robles, 2019
GLS | 15
BTL | 58
-
Kendall Jackson Vintner’s Reserve,
Sonoma, 2017
GLS | 16
BTL | 62
-
Duckhorn,
Napa Valley, 2018
BTL | 88
-
Freemark Abbey,
Napa Valley, 2017
BTL | 90
-
Hall Wines,
Napa Valley, 2017
GLS | 105
Interesting Reds
-
Malbec, Catena Vista Flores,
Mendoza, Argentina, 2018
GLS | 15
BTL | 58
-
Penfolds Max’s Red Blend,
South Australia, 2018
GLS | 16
BTL | 62
-
Numanthia Termes Toro,
Tempranillo, 2017
BTL | 64
-
Pessimist by Daou Red Blend,
Paso Robles, 2019
BTL | 70
-
Machete by Orin Swift, Red Blend,
Napa Valley, 2018
BTL | 125
-
Paraduxx, Red Blend,
Napa Valley, 2019
BTL | 90
-
Poligonos, Malbec, Valle De Uco, Mendoza,
Argentina, 2018
BTL | 75
-
Ridge Zinfandel East Bench,
CA, 2019
BTL | 90
-
Abstract by Orin Swift, Red Blend,
Sonoma County, 2019
GLS | 21
BTL | 82
-
Serial Highlands, Red Blend,
Paso Robles, 2019
BTL | 90
-
Tenute Girolamo,conte, Zinfandel/negroamaro, Puglia,
Italy, 2016
BTL | 105
-
Tinazzi Tenute Valleselle, Aurum Acinum Amarone, Veneto,
Italy, 2015
BTL | 110
-
Papillon by Orin Swift, Bordeaux Blend,
Napa Valley, 2018
BTL | 164
-
Opus One, Oakville,
Napa Valley, 2016
BTL | 450
Sherry & Ports 3 Oz
-
Osborne,
Fino Sherry Spain
GLS | 13
-
Quinta Do Noval 10 Year Tawny,
Portugal
GLS | 13
-
Fonseca Porto “Unfiltered” LBV,
2012
GLS | 16
-
OREMUS TOKAJI LATE HARVEST
GLS | 15
To complement our wine list we offer corkage service at (35) per 750ml bottle or equivalent, not on our wine list. Maximum four.
*Vintages Subject to Change