SOMMELIER SELECTIONS

We have assembled a large and exclusive wine collection at Rococo Steak to enhance your dining experience. Vintages date back as far as 1906, and include extensive verticals of Napa Valley, Bordeaux and other selections that complement our steaks and eclectic menu offerings. Our Sommelier Selections below have been specially chosen for their uniqueness and exceptional value.

STAG’S LEAP WINE CELLARS “KARIA”, NAPA VALLEY 2012 45 Chardonnay

This graceful Chardonnay opens with aromas of pear and apple along with a subtle spice note. The wine has a soft entry and crisp finish with hints of vanilla. There is a nice balance to the acidity and minerality that enhances the freshness and elegance of this wine.

CAKEBREAD, NAPA VALLEY 2012 100 Cabernet Sauvignon

This Napa Valley Cabernet Sauvignon boasts alluring, complex aromas of dark cherry, boysenberry and blackcurrant fruit, supplemented by toasted oak and dark chocolate scents. It is rich and lush on the palate with deeply concentrated cassis, blackberry and black fig flavors that culminate in a remarkably long finish.

HALL, NAPA VALLEY 2012 75 Cabernet Sauvignon Blend

The quintessential California Cabernet. Dark garnet in color, strong aromas of pure dark fruit with a floral lift of fresh rose. The palate is bright, concentrated and dense with dark berry, mocha and espresso flavors, plus hints of cedar and tobacco.

BOCELLI, “TERRE DI SANDRO”, TOSCANA 2005 120 Sangiovese

From Andrea Bocelli’s family estate, Terre di Sandro offers a gritty, earthy bouquet with background notes of black fruit, tobacco, spice and old leather. Great structure and solid tannins make this wine an absolute drinking pleasure.

CHÂTEAU MOUTON-ROTHSCHILD, PAUILLAC 1985 690 Bordeaux Blend

A well-aged classic, this wine has an intense red color and a nose that reveals ripe fruit aromas of blackberry, bilberry and blackcurrant, along with touches of toasty oak, herbs, vanilla and cocoa. On the palate, it displays ripe fruit flavors, leading into a long finish on notes of spice. WINES BY THE GLASS SPARKLING RE D AVISSI ESTANCIA “PINNACLES” Veneto, Prosecco 9 Monterey, Pinot Noir, 2013 10 GLORIA FERRER KING ESTATE Sonoma, Blanc de Noirs 13 Oregon, Pinot Noir, 2013 15 PERE VENTURA ROSÉ SWANSON “CYGNET” Penedes, Cava 12 Napa Valley, Merlot, 2015 15 VEUVE CLICQUOT “YELLOW LABEL” CASTELLO BANFI CHIANTI CLASSICO RISERVA Champagne, Brut 18 Chianti, Sangiovese, 2011 13 DOÑA PAULA ESTATE WHITE Uco Valley, Malbec, 2012 9 LOOSEN BROTHERS DR. L TERRAZAS RESERVA Mosel, Riesling, 2013 9 Mendoza, Malbec, 2012 12 SANTA MARGHERITA HALL Alto Adige, Pinot Grigio, 2013 14 Napa Valley, Cabernet Sauvignon, 2012 17 A TO Z BODEGAS FAUSTINO V RESERVA Oregon, Pinot Gris, 2013 10 Rioja, Tempranillo, 2008 12 ST. SUPERY STERLING VINTNER’S COLLECTION Napa Valley, Sauvignon Blanc, 2013 9 Central Coast, Cabernet Sauvignon, 2012 9 SEAGLASS “UNOAKED” CHÂTEAU LA VIEILLE CURE Santa Barbara, Chardonnay, 2013 9 Fronsac, Bordeaux Blend, 2007 14 SONOMA CUTRER “RUSSIAN RIVER RANCHES” PENFOLDS BIN 407 Sonoma Coast, Chardonnay, 2013 14 South Australia, Cabernet Sauvignon, 2010 17 CLOS DU VAL BRANDLIN ESTATE Carneros, Chardonnay, 2012 12 Mount Veeder, Cabernet Sauvignon, 2011 21 CAKEBREAD CELLARS ROSENBLUM CELLARS Napa Valley, Chardonnay, 2012 17 Sonoma, Zinfandel, 2011 12

SPECIALTY COCKTAILS THE ST. PETE SWING NOBLE OLD FASHIONED Avissi Prosecco, Tito’s Vodka, Lemon-Mint Sorbet 11 Noble Cyrus, Vanilla Bitters, Orange, Luxardo Cherry 12 RUBY RED MARTINI TEXAS MULE Ketel One, St. Germain, Ruby Red Grapefruit, Basil 10 Tito’s Vodka, Ginger Beer, Lime, Chilled Copper Mug 11 CUCUMBER FRESCA PORT OF NO RETURN Don Julio Blanco, Muddled Cucumber, Lime, Agave 10 Bulleit, Grand Marnier, Disaronno, Port, Lime 13 TURKISH NEGRONI 2ND AVE SOUR Nolets Gin, Campari, Antica Sweet Vermouth, Crown Royal, Lemon, Splash of Malbec, Barrel Aged 11 Luxardo Cherry 10 RAW & APPETIZERS SEARED AHI TUNA STEAK TARTARE Pickled Foraged Mushrooms, Champagne Vinegar, Pine Nuts, Chervil, Cornichons, Horseradish, Chives 14 Brioche Toast Points 14 CHARRED CUTTLEFISH CURED MEATS & ARTISAN CHEESE Heirloom Tomato, Hazelnuts, Dandelion Pesto 12 Whole Grain Mustard, Local Honey, SALMON CREEK BRULÉE OF PORK BELLY Seasonal Pickled Vegetables 14/20 Cauliflower, Granny Smith Apples, Lamb Lettuce, Citrus Maple Jus 14

SOUPs & SALADS LOBSTER COGNAC BISQUE CAESAR SALAD Cognac Crème, Lobster 10 Hearts of Romaine, Croutons, Parmesan, Classic Caesar Dressing 10 COUNTRY SALAD Tomatoes, Cucumbers, Green Peppers, CHEF SELECTION SALAD Red Onions, Greek Feta, Aged Red Wine Vinegar 12 The Freshest Seasonal Offerings, Artfully Prepared 10

STEAK GRASS FED FILET MIGNON* NY STRIP* 7 oz 34 14 oz 36

GRASS FED FILET MIGNON* GRASS FED RIBEYE* 10 oz 43 16 oz 44

ENHANCEMENTS sauces

BLACK TRUFFLE BUTTER 10 BÉARNAISE 5 BLUE CHEESE BUTTER BRULEE 8 BORDELAISE 5 CRISPY FRIED LOBSTER TAIL 14 AU POIVRE 5 “OSCAR STYLE” 12 CHIMICHURRI 5

SIDES

CREAMED CORN MASH 9 ARTISANAL MAC & CHEESE 10 JUMBO ASPARAGUS 10 BUTTER POACHED MUSHROOMS 9 RED QUINOA & BROWN RICE 9 WHIPPED POTATOES 8 TRUFFLE FRIES 9 CREAMED SPINACH 9

*Consuming raw or undercooked meats, eggs, poultry, fish or shellfish increases your risk of contracting a food borne illness, especially if you have certain medical conditions.