COCKTAILS WINE LIST Seasonal cocktails, curated by bar director Jack Winks. A rotating list of our favorite wines from around the world. FIRE OPAL HERBAL, COMPLEX, ROBUST GLASS BOTTLE SPARKLING Mezcal, Vermouth, Green Chartreuse, Grapefruit Bitters 14 CHAMPAGNE, Guy de Forez, Les Riceys, Côtes des Bar, Champagne, France 19 81 ZERO TART, CRISP, REFRESHING CHAMPAGNE, Guiborat, ‘Millésime‘, Champagne, France, 2011 165 Bison Grass Vodka, Calvados, Almond, Lime, Organic Coconut Water 14 ROSÉ OF ZINFANDEL, Blue Ox, ‘Ask the Dust’, Central Coast, California, 2019 15 65 TART, REFRESHING, ANISE SLOE DOWN LAMBRUSCO ROSSO, Lini 910 ‘Labrusca’, Emilia, Italy, 2014 48 Pastis, Gin, Sloe Gin, Blackberry, Lime, Sesame 14 WALL STREET SPICED, BOOZY, RICH SKIN-CONTACT & ROSE 14 California Brandy, Apricot Eau de Vie, Preserved Kumquat, Cocoa Bitters GRENACHE/VERMENTINO, Casino Mine Ranch, Amador County, Ca., 2019 14 58 GOLDEN CHILD COMPLEX, EXOTIC, HERBAL ROSATO OF LAGREIN, Marco Zani, Castel Noarna, “Ghenè”, Trentino, Italy, 2018 58 Reposado Tequila, Strega, Chai, Lemon, Pineapple 14 WHITE ALPINE NIGHTS TOASTY, BITTER, COZY Bourbon, Barbados Rum, Walnut, Cynar 14 MUSCADET, Poiron Dabin, Sévre et Maine, Loire, France, 2018 12 56 MINUTOLO, Pastini, ‘Rampone’, Valle D’Itria, Italy, 2019 14 57 ADONIS SESSIONABLE, SAVORY, COMPLEX Basque Vermouth, Oloroso Sherry, Orange Bitters 10 RIESLING, Ulli Stein, ‘Himmelreich’, Mosel, Germany, 2015 72 CARRICANTE, Tascante, ‘Buonora’, Etna, Sicily, Italy, 2019 13 52 CHARDONNAY, Pearl Morissette, ‘metis blanc’, Ontario, Canada, 2016 78 ALIGOTÉ, Didier Fornerol, Burgundy, France, 2018 66 GRENACHE BLANC, Terre des Dames, ‘diva blanc’, IGP Pays d’Oc, France, 2018 14 59 RED PICPOUL NOIR, Domaine de la Grangette, ‘Cocoriko’, Languedoc, France, 2018 48 BEER ON TAP GAMAY, Domaine Chapel, ‘Beaujolais Villages’, Beaujolais, France, 2019 15 65 CARIGNAN, Railsback Fréres, Cuvee Speciale, Santa Maria, California, 2019 78 NEBBIOLO, Rainoldi, ‘San Gregorio’, Valtellina, Italy, 2018 14 56 SEASONAL SELECTION PINOT NOIR, Scar of the Sea, Santa Maria Valley, California, 2019 17 72 PILSNER, Sipka, Solid Ground, Diamond Springs, CA., 5.7% abv, 13 oz 7 PINOT NOIR, Antica Terra, ‘Botanica’, Willamette Valley, Oregon, 2016/17 210 HAZY IPA, Hype Train, Porchlight, Sacramento, CA., 6.4% abv, 14 oz 7 SANGIOVESE, Uccelliera, ‘Brunello di Montalicino’, Tuscany, Italy, 2014 110 SOUR ALE, Mask of Eternity, Beachwood, Long Beach, CA., 6.5% abv, 10 oz 8 BLAUFRANKISCH BLEND, Andi Knauss, ‘Rot Pure’, Strumpfelbach, Germany, 2017 52 ZINFANDEL, Haarmeyer Wine Cellars, ‘Stampede’, West Sacramento, CA, 2018 80 CABERNET SAUVIGNON, Kumusha, Slanghoek, South Africa, 2019 18 82 CABERNET SAUVIGNON, Côtière, Lewelling Ranch Vineyard, Napa Valley, Ca., 2014 150 NON-ALCOHOLIC CABERNET FRANC, Madeline, ‘Maddie’, Central Coast, California, 2016 59 TEMPRANILLO, Finca Valpiedra, Rioja, Spain, 2012 92 Seasonal Shrub Soda 8 Ginger Ale 5 Mexican Coke 4 DINNER All plates are designed to be shared PLATTERS QUICK BITES GRILLED WHOLE CHICKEN GF red beans and rice, citrus, hot sauce • 39 PICKLES V+GF SHIGOKU OYSTERS * G F SEASONAL an artfully preserved variety • 7 estate vinegars • 3.5 ea. HALF ROASTED DUCK GF MENU TOTS V+GF CAVIAR SERVICE * G F mostarda, rhubarb, wild rice, mole, pepitas, cotija, pickled onions • 7 tots, salt cod, crème fraîche, pickled shallots • 85 spring onion • 59 Crafted by Chef Brad Cecchi ALASKAN HALIBUT GF chorizo, fava beans, english peas, meyer lemon • 55 WAGYU FLAT IRON STEAK GF 1/2 OFF SMALL PLATES salt baked rutabaga, charred lemon, chimichurri • 64 BOTTLE OF WINE GARLIC KNOTS V SMOKED PANCETTA GALETTE burrata, green garlic butter • 8 beet greens, cheddar, pippara chiles • 16 Sommelier Choice AQ BEET SALAD V+GF FONDANT POTATO GF cipollini onion agrodolce, aji amarillo, crispy leeks, crème fraîche, frisée • 16 marinated goat cheese, citrus • 16 BROCCOLI CAESAR SALAD GF NANTES CARROT TEMPURA VG carrot katsuobushi, sourdough starter, kale, brined egg yolk, quinoa tuile, anchovy • 14 kosho dip • 15 GRILLED DELTA ASPARAGUS V+GF GRILLED OCTOPUS pickled wild mushrooms, black garlic, mimolette, clam escabeche, fennel, rouille, croutons • 21 10 yr. balsamico • 18 CHICKEN DRUMSTICKS GF BARBECUE CAULIFLOWER VG+GF urfa chile sauce, orange, garlic, yogurt • 12 cashew yogurt, green tahini, sesame honey • 14 V vegetarian | VG vegan | GF gluten free EDITION NO *Served raw or undercooked or contains raw or undercooked ingredients. *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions..