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
-
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
-
Crave Those Crazy Cinnamon Toast Crunch Squares?
Mostly when it has Calwise Spiced Rum | 13
-
Candy?!... for Breakfast? It’s Reese’s Puffs Cereal!
With a little Heering Coffee Liqueur for good measure | 13
Starters
-
Caviar Frites
Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 25
-
Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
-
Crab Cake
Lump Crab and Shrimp, Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli, Fresh Chives | 25
-
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
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 (30) or 7 (42) 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
-
Fried Chicken and Waffles
Crispy Chicken, Honey Roasted Sriracha Glaze, Belgian Waffle, Smoked Maple Syrup | 28
-
Coconut Shrimp and Waffles
Belgium Waffle, Coconut Shrimp, Buffalo Sauce, Smoked Maple Syrup | 24
-
Crushed Avocado Tartine
Grilled Rustic Country Bread, Olive Oil, Cilantro, Lime, Chili, Cured Tomato | 17
-
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, Caramelized Onions, Secret Sauce, Brioche Bun, Garlic Fries | 23
Main Egg-Traction Benedicts
Served with Poached Eggs, Hollandaise, Blistered Tomatoes and Roasted Potatoes.-
Crab Cake Benedict
Lump Crab and Shrimp, Chipotle Hollandaise, Caviar | 29
-
Smoked Salmon Benedict
Norwegian Salmon, Fresh Dill, Roe | 26
-
Short Rib Benedict
Belgian Waffle, Pickled Shallots | 31
-
Filet Mignon 8oz
Grass-Fed Beef, Chimichurri, Brioche Toast, Chives | 48
-
Prime Hanger Steak 8 Oz | 38
Corn-Fed Omaha Angus Beef, Chimichurri | 36
-
Prime Dry-Aged New York Strip 12oz
House-Aged 28 Days, Brioche Toast | 49
Greens
-
Classic Caesar Salad
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
-
Wedge
Iceberg, Ranch, Point Reyes Bay Blue Cheese, Estate Cherry Tomato, Bacon Lardon | 17
-
Add to Any Salad
Grilled Shrimp (6) | 16
Icelandic Salmon | 14
Grilled Chicken Breast | 13
Sides
-
Garlic Fries
Parmesan, Rosemary, Parsley | 12
-
Peppered Bacon | 8
-
Two Fried Eggs | 8
-
Roasted Potatoes | 7
-
Belgian Waffle | 7
-
Grilled Broccoli and Broccolini | 11
Garlic Confit, Chili Flakes, Broccoli Puree
-
Rustic Country Toast | 6
Lunch offered Wednesday-Friday from 11AM to 4PM. By Czarina Sico, Executive Chef.
Download PDF[Act 1]
INT. CASTAWAY PATIO – LIVELY – SOAKING UP THE SUNStarters
-
Caviar Frites
Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 25
-
Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
-
Crab Cake
Lump Crab and Shrimp, Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli, Fresh Chives | 25
-
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
Showstoppers!
You must try these!Cheese and Charcuterie Bar
Curated by The Cheese Store of Beverly Hills. Available as a plate of 4 (30) or 7 (42) 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
-
Classic Caesar Salad
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, Ranch, Point Reyes Bay Blue Cheese, Estate Cherry Tomato, Bacon Lardon | 17
-
Add to Any Salad
Grilled Shrimp (6) | 16
Icelandic Salmon | 14
Grilled Chicken Breast | 13
Entrées
-
Grilled Chicken Sandwich
Black Pepper Thick Cut Bacon, Tomato, Lettuce, Garlic Fries | 21
-
Sweet Cheesus! Sandwich
Manchego & Prosciutto de Parma, Shallot Marmalade, Truffle Honey, Garlic Fries | 26
-
Double Patty Smash Burger
Lettuce, Tomato, Cheddar Cheese, Caramelized Onions, Secret Sauce, Brioche Bun, Garlic Fries | 23
-
Beyond Meatless Burger
Tomato Confit, Aged Cheddar, Chipotle Aioli, Garlic Fries | 24
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Squid Ink Bucatini
Lobster and Shrimp, Spicy Tomato Sauce, Nduja Sausage Breadcrumbs | 40
-
Icelandic Salmon
Garlic Caper Butter Sauce, 50/50 Mashed, Broccolini | 42
-
Crispy Whole Snapper
Coconut Orzo, Arugula and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 44
-
Wild Mushroom Pappardelle Pasta
Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38
-
Steak Frites
Prime Hanger Steak, Garlic Fries | 38
Butcher Cuts
Served with Roasted Garlic Confit and a “paddle of seasoning and sauce” co-stars to complement flavors.-
30-Day Dry Aged Ribeye 14oz | 54
-
Filet Mignon 8oz | 46
Sides
-
Truffle Creamed Corn
Sweet Yellow Corn and Black Truffle Shavings | 14
-
50/50 Mashed
Yukon Gold Potatoes, Butter, Cream, Chive, Potato “Hay” | 11
-
Garlic Fries
Parmesan, Rosemary, Parsley | 11
-
Grilled Broccoli and Broccolini
Garlic Confit, Chili Flakes, Broccoli Puree | 11
-
Lobster and Truffle Potato
Butter Poached Lobster, Black Truffle, Chive | 28
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
-
Caviar Frites
Caviar, Vodka Crème Fraîche, Crispy Yukon Gold Fries, Ranch | 25
-
Wagyu Pink Brick
Scorched Tableside Wagyu Carpaccio, Black Truffle Butter, Smoky Chimichurri | 36
-
Roasted Tricolor Cauliflower
Hazelnut Vinaigrette, Currants, Fresno Chili | 18
-
Crab Cake
Lump Crab and Shrimp, Grilled Sweet Corn, Diced Mixed Peppers, Chipotle and Ginger Aioli, Fresh Chives | 25
-
Crispy Brussels Sprouts
Thai Chili, Young Coconut, Basil, Mint | 18
-
Mozzarella Sticks
Activated Charcoal, Black Truffle, Spicy Heirloom Tomato Coulis | 21
-
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
Showstoppers!
You must try these!-
Seafood Tower
East & West Coast Oysters, Shrimp Cocktail, Snow Crab Cluster, Whole Maine Lobster, Jonah Crab Claws, Peruvian Scallops, 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 (30) or 7 (42) 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
-
Classic Caesar Salad
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, Ranch, Point Reyes Bay Blue Cheese, Estate Cherry Tomato, Bacon Lardon | 17
Specialties
-
Crispy Whole Snapper
Coconut Orzo, Arugula, and Grilled Corn Salad, Roasted Jalapeño Lime Dressing | 44
-
Wild Mushroom Pappardelle Pasta
Roasted Wild Mushrooms, Truffle Whipped Ricotta, Basil | 38
-
Miso-Marinated Butterfish
Black Thai Rice, Grilled Broccolini, Sweet Chili Sauce | 48
-
Zinfandel Braised Short Rib
Truffle Whipped Potato, Ranch Onion Rings, Béarnaise | 44
-
Roasted Half Chicken
Blackened Organic Chicken, Truffle Creamed Corn, Roasted Root Vegetables | 36
-
Icelandic Salmon
Garlic Caper Butter Sauce, 50/50 Mashed, Seasonal Vegetables | 42
-
Squid Ink Bucatini
Lobster and Shrimp, Spicy Tomato Sauce, Nduja Sausage Breadcrumbs | 40
-
Broccolini & Crispy Tofu
Tofu, Ginger Broccoli Purée, Roasted Red Peppers, Toasted Sunflower Seeds | 28
Butcher Cuts
Served with Roasted Garlic Confit and a “paddle of seasoning and sauce” co-stars to complement flavors.-
Bone-In Ribeye 18 Oz | 60
-
Filet Mignon 8 Oz | 46
-
Prime Dry-Aged New York Strip 12 Oz | 49
-
Wagyu Zabuton 8 Oz | 38
-
Prime Hanger Steak 8 Oz | 38
-
30 Day Dry-Aged Ribeye 14 Oz | 54
Steak Enhancements
-
Truffle Butter | 7
-
Grilled Shrimp | 16
-
Atlantic Lobster Tail 7oz | 40
-
Bordelaise | 4
-
Bearnaise | 4
-
Au Poivre | 4
Large Format
-
Tomahawk 48 Oz
Premium Hand-Selected, Black Angus | 148
-
The Steak Progressive
Four Cuts of Premium Steak plated with Himalayan Pink Salt, Red Wine Shallot and Crushed Pink Peppercorn | 130
Filet Mignon 8oz
30 Day Dry-Aged Ribeye 7oz
Wagyu Zabuton 4oz
Prime Hanger Steak 8oz
Sides
-
Truffle Creamed Corn
Sweet Yellow Corn and Black Truffle Shavings | 14
-
50/50 Mashed
Yukon Gold Potatoes, Butter, Cream, Chives, Potato “Hay” | 11
-
Lobster and Truffle Potato
Butter Poach Lobster, Black Truffle, Chive | 28
-
Garlic Fries
Parmesan, Rosemary, Parsley | 11
-
Four Cheese Mac ‘N’ Cheese
Fontina, Cheddar, Parmesan, Gruyère, Parmesan Bread Crumbs | 11
-
Grilled Broccoli and Broccolini
Garlic Confit, Chili Flakes, Broccoli Puree | 11
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
-
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
-
Shakes Pear in Love
Amass Vodka, Meyer Lemon, St Germaine, Bosc Pear Puree | 18
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
-
Made West Hazy IPA by Made West Brewery | 9
-
"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
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, 2019
BTL | 170
-
Silver Oak Cellars,
Alexander Valley, 2016
BTL | 175
-
Caymus Winery,
Napa Valley, 2019
BTL | 228
-
Darioush,
Signature Series Napa Valley, 2019
BTL | 250
Merlot
-
Murphy-Goode
California, 2019
-
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
-
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
-
Trefethen Dragon’s Tooth, Red Blend
Napa Valley, 2018
BTL $158
-
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
-
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
Chardonnay
-
Chateau Souverain
California, 2019
GLS $15
BTL $58
-
Sonoma Cutrer, “Russian River Ranches”
Sonoma Coast, 2018
BTL $56
-
Mer Soleil Reserve
Santa Lucia Highlands, 2019
BTL $64
-
Hartford Court
Russian River Valley, 2019
GLS $16
BTL $62
-
Freemark Abbey
Napa Valley, 2018
GLS $18
BTL $70
-
Stag’s Leap Wine Cellars, "Karia”
Napa Valley, 2019
GLS $18
BTL $70
-
Louis Latour, Pouilly-Fuisse, Maconnais
France, 2018
BTL $90
-
Flowers Vineyards & Winery
Sonoma Coast, 2020
BTL $95
-
Jordan, Russian River Valley
Sonoma, 2019
BTL $105
-
Capensis, Silene Stellenbosch
Western Cape, South Africa, 2019
BTL $105
-
Cakebread Cellars
Napa Valley, 2018
BTL $115
-
Liquid Farm, Golden Slope
Santa Rita Hills, 2014
BTL $126
-
Far Niente
Napa Valley, 2019
BTL $130
-
Shafer Red Shoulder Ranch
Napa Valley, 2018
BTL $135
-
Chateau Montelena
Napa Valley, 2019
BTL $135
Sauvignon Blanc
-
Matua, Marlborough,
New Zealand, 2020
GLS | 15
BTL | 58
-
AXR Winery
Napa Valley, 2020
GLS | 17
BTL | 68
-
Pursuit
Napa Valley, 2020
BTL | 88
-
Jayson by Pahlmeyer
Napa Valley, 2021
BTL | 98
Interesting Whites
-
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 Beach by Whispering Angel, Provence,
France, 2021
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
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