MOTHER’S DAY BRUNCH SET
$75.00
STARTERS
|
Edamame, Salmon Karshi Su Miso, Yellowtail Jalapeno
|
|
Snow Crab Taco, Baby Spinach Salad with Fluke & Yuzu Dressing
|
BRUNCH MAIN (Choice of one)
|
Chilean Sea Bass Tempura Amazu Ponzu Truffle
|
|
Nobu Eggs Benedict with Snow Crab
|
|
Chicken Karaage & Matcha Mochi Waffles
|
|
Beef Tenderloin with Egg and Yuzu Soy Butter
|
|
Chef’s Sushi Selection
|
DESSERT (Choice of one)
|
Miso Cappuccino
|
|
House Made Sorbet with Fresh Fruit
|
KID’S BENTO
|
$36.00
|
|
Edamame
|
|
Shrimp Tempura Roll
|
|
Chicken Skewers with Teriyaki
|
|
Inaniwa Udon with Yuzu Butter Soy
|
|
Mochi Ice Cream or Sorbet
|
SHUKO
Snacks
|
Edamame / Spicy Edamame
|
9/12
|
|
Edamame Choclo Schichimi Yuzu
|
15
|
|
Shishito Peppers with Salt / Shishito Peppers with Den Miso
|
11/14
|
|
Black Cod Butter Lettuce
|
18
|
NOBU COLD DISHES
|
Yellowtail Jalapeno
|
32
|
|
Tiradito
|
33
|
|
Whitefish Sashimi with Dry Miso
|
32
|
|
Seared Salmon Karashi Su Miso
|
32
|
|
Crispy Rice with Spicy Tuna or Spicy Salmon
|
33
|
|
Sashimi Salad with Matsuhisa Dressing
|
36
|
|
Baby Spinach Salad with Dry Miso
|
20
|
|
Baby Spinach Salad with Grilled Shrimp
|
39
|
|
Lobster Shiitake Salad with Spicy Lemon Dressing
|
66
|
|
Field Greens with Matsuhisa Dressing
|
14
|
|
Kelp Salad with Goma Ponzu
|
15
|
|
Tomato Ceviche
|
15
|
NOBU HOT DISHES
|
Black Cod with Miso
|
46
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Butter Ponzu
|
33
|
|
King Crab Tempura Amazu Ponzu
|
57
|
|
Chilean Sea Bass Tempura Amazu Ponzu Truffle
|
53
|
|
Grilled Salmon (Choice of Nobu Sauces)
|
38
|
|
Beef Toban Yaki
|
47
|
|
Mushroom Toban Yaki
|
27
|
|
Cauliflower Jalapeno
|
24
|
|
Eggplant with Miso
|
18
|
|
Shojin Tempura - Vegetable Selection
|
20
|
|
Miso Soup with Tofu
|
7
|
JAPANESE A5 WAGYU
From Miyazaki Prefecture, Choice of Styles and Sauces
$39 per ounce
$39 per ounce
|
Tataki
|
2 oz minimum
|
|
Steak
|
4 oz minimum
|
NOBU TACOS
Price per piece - 2 pieces minimum
|
Tuna
|
10
|
|
Salmon
|
10
|
|
Lobster
|
12
|
|
Japanese Wagyu Short Rib
|
15
|
NIGIRI & SASHIMI
price per piece (2 pieces minimum)
|
Tuna
|
8
|
|
Oh Toro
|
17
|
|
Salmon
|
8
|
|
Yellowtail
|
8
|
|
Fluke
|
8
|
|
Tai
|
8
|
|
Shrimp
|
7
|
|
Snow Crab
|
10
|
|
Scallop
|
10
|
|
Salmon Eggs
|
10
|
|
Japanese Sea Urchin
|
16
|
|
Japanese Eel
|
8
|
SUSHI MAKI
|
HAND
|
CUT (6 pcs)
|
|
|---|---|---|
|
Tuna
|
13
|
14
|
|
Spicy Tuna
|
14
|
15
|
|
Yellowtail & Jalapeno
|
14
|
15
|
|
Salmon Avocado
|
14
|
15
|
|
Scallop & Smelt Eggs
|
15
|
16
|
|
California
|
21
|
22
|
|
Baked Snow Crab
|
26
|
27
|
|
Shrimp Tempura
|
16
|
18
|
|
Eel & Cucumber
|
17
|
18
|
|
Cucumber
|
6
|
7
|
|
Avocado
|
7
|
8
|
|
Vegetable
|
9
|
11
|
|
House Special
|
~
|
24
|
|
Matteo
|
~
|
32
|
|
Lobster
|
~
|
40
|
DESSERTS
|
BENTO BOX
Valrhona Chocolate Fondant Cake, Green Tea Gelato
|
18
|
|
BUTTERMILK DOUGHNUTS
Vanilla Cinnamon Sugar, Maple Soy Caramel, Brown Butter Gelato
|
18
|
|
MISO CAPPUCCINO
Milk Chocolate Miso Brulee, Vanilla Ice Cream, Candied Pecans, Cappuccino Foam
|
18
|
|
CARAMEL SOBACHA BROWNIE
Brownie, Salted Caramel, Milk Chocolate Cremeux, Caramel SobachaBar Gelato
|
18
|
|
BANANA SOY TOBAN
Soy Caramelized Banana, Candied Pecans, Malaga Gelato
|
18
|
|
MOCHI ICE CREAM (3 pcs)
Assorted Flavors
|
15
|
|
HOUSE MADE GELATO OR SORBET
Assorted Flavors
|
12
|
COFFEE
|
Coffee
|
4.5
|
|
Espresso
|
5
|
|
Latte
|
7
|
|
Cappuccino
|
7
|
|
Macchiato
|
7
|
IKAATI TEA
Hand Crafted Whole Leaf Tea
|
NOBU SHISO TEA
Captivating fragrance of shiso leaf, delicate sweetness, subtle character
|
8
|
|
GYOKURO
Rich complex umami flavor with deep sweetness and robust body
|
9
|
|
GENMAICHA WITH MATCHA
Delightful savory aroma of roasted rice balanced by sweet vegetal notes
|
8
|
|
SOBACHA - caffeine free
Rich, malty and nutty aroma with a smooth buttery finish
|
8
|
|
HOJICHA
Warm smoky notes with hints of caramel
|
8
|
|
IMPERIAL EARL GREY
Bright bergamot orange, robust body with dark amber liquor
|
8
|
|
BLACK ORCHID
Captivating Ylang Ylang fragrance, mild citrus notes and smooth vanilla
|
8
|
|
SOOTHE - caffeine free
Comforting floral notes with relaxing, minty scent
|
8
|
|
LEMONGREASS GINGER
Aromatic lemongrass balanced with warm, spicy ginger
|
8
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
SHUKO
Snacks
|
Edamame
|
9
|
|
Spicy Edamame
|
12
|
|
Edamame Choclo Shichimi Yuzu
|
15
|
|
Shishito Peppers with Sea Salt
|
11
|
|
Shishito Peppers with Den Miso
|
14
|
|
Grilled Okra with Soy Salt and Bonito
|
14
|
|
Baby Corn Honey Truffle
|
20
|
NOBU COLD DISHES
|
Toro Tartare with Caviar
|
44
|
|
Salmon or Yellowtail Tartare with Caviar
|
34
|
|
Oysters with Nobu Sauces (3pcs)
|
21
|
|
Oyster Shooter
|
15
|
|
Uni Shooter
|
32
|
|
Seafood Ceviche
|
31
|
|
Yellowtail Jalapeno
|
32
|
|
Tiradito
|
33
|
|
Whitefish Sashimi with Dry Miso
|
32
|
|
New Style Sashimi
|
32
|
|
Tuna Tataki with Tosazu
|
32
|
|
Tuna Tataki Crispy Onion
|
35
|
|
Salmon Karashi Sumiso
|
32
|
|
Salmon Nashi Pear Truffle
|
40
|
|
Tai with Ume Salsa
|
35
|
|
Bluefin Toro Truffle with Aged Balsamic and Crispy Shiitake
|
80
|
|
Crispy Rice with Spicy Tuna or Spicy Salmon
|
33
|
|
Crispy Rice with Shiso Avocado
|
24
|
|
Lobster Ceviche (2 pcs)
|
24
|
|
Sashimi Salad with Matsuhisa Dressing
|
36
|
|
Salmon Skin Salad
|
28
|
|
Baby Spinach Salad with Dry Miso
|
20
|
|
Baby Spinach Salad with Grilled Shrimp
|
39
|
|
Lobster Shiitake Salad with Spicy Lemon Dressing
|
66
|
|
Field Greens with Matsuhisa Dressing
|
14
|
|
Kelp Salad with Goma Ponzu
|
15
|
|
Tomato Ceviche
|
15
|
|
Shiitake Salad with Spicy Lemon Dressing
|
22
|
|
Hearts of Palm Salad with Jalapeno Dressing
|
27
|
NOBU HOT DISHES
|
Brussels Sprouts with Tosazu & Ikura
|
26
|
|
Wagyu Foie Gras Dumplings
|
42
|
|
Black Cod with Miso
|
46
|
|
Black Cod Butter Lettuce (2 pcs)
|
18
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu
|
33
|
|
King Crab Tempura Amazu Ponzu
|
57
|
|
King Crab Leg with Panko Crust and Truffle Sauce
|
120
|
|
Creamy Spicy Snow Crab
|
52
|
|
Glacier 51 Chilean Sea Bass with Truffle Mirin Soy
|
53
|
|
Glacier 51 Chilean Sea Bass Jalapeno Salsa, Black Bean, or Umami
|
50
|
|
Glacier 51 Chilean Sea Bass Tempura Amazu Ponzu Truffle
|
53
|
|
Shrimp Spicy Garlic
|
39
|
|
Shrimp & Lobster with Spicy Lemon
|
54
|
|
Lobster Tempura with Jalapeno Miso & Aji Amarillo Aioli
|
39
|
|
Scallops Spicy Garlic or Wasabi Pepper
|
49
|
|
Scallops with Jalapeno Salsa
|
49
|
|
Squid “Pasta” with Light Garlic Sauce
|
30
|
|
Grilled Salmon with Teriyaki, Wasabi Pepper or Anticucho Sauce
|
38
|
|
Grilled Chicken with Teriyaki, Wasabi Pepper or Anticucho Sauce
|
37
|
|
Beef Tenderloin with Teriyaki, Wasabi Pepper or Anticucho Sauce
|
63
|
|
Beef Toban Yaki
|
47
|
|
Grilled Lamb Chop with Rosemary Miso (1 pc)
|
27
|
|
Bone-in Ribeye Hoba Yaki with Truffle Amazu Butter Ponzu
|
169
|
|
Mushroom Toban Yaki
|
27
|
|
Warm Mushroom Salad
|
27
|
|
Eggplant with Miso
|
18
|
|
Cauliflower Jalapeno
|
24
|
|
Vegetables Spicy Garlic
|
24
|
|
Miso Soup with Tofu
|
7
|
|
Spicy Seafood Soup
|
24
|
JAPANESE A5 WAGYU
From Miyazaki Prefecture, Choice of Styles and Sauces
$39 per ounce
$39 per ounce
|
Tataki / New Style
|
2 oz minimum
|
|
Toban / Steak / Ishiyaki / Flambe
|
4 oz minimum
|
OMAKASE
Experience the Essence of Chef Matsuhisa's Cuisine with
a Multi-Course Chef's Tasting Menu.
a Multi-Course Chef's Tasting Menu.
|
Dallas Premium Tasting Menu
|
200
|
NOBU TACOS
Price per piece - 2 pieces minimum
|
Tuna
|
10
|
|
Salmon
|
10
|
|
Yellowtail
|
10
|
|
Snow Crab
|
12
|
|
Lobster
|
12
|
|
Vegetable
|
7
|
|
Japanese Wagyu Short Rib
|
15
|
|
Japanese Wagyu
|
19
|
|
Caviar Nori Taco
|
28
|
TEMPURA
2 pieces per order
|
Asparagus
|
5
|
|
Broccoli
|
5
|
|
Onion
|
5
|
|
Shiitake Mushroom
|
6
|
|
Sweet Potato
|
5
|
|
Avocado
|
6
|
|
Shrimp
|
16
|
|
Shojin (Assorted 7 pcs Vegetables)
|
20
|
NIGIRI & SASHIMI
price per piece (2 pieces minimum)
|
Tuna
|
8
|
|
Oh Toro
|
18
|
|
Chu Toro
|
15
|
|
Salmon
|
8
|
|
Yellowtail
|
8
|
|
Fluke
|
8
|
|
Tai
|
8
|
|
Kinmedai
|
10
|
|
Japanese Mackerel
|
8
|
|
Aji
|
9
|
|
Kohada
|
8
|
|
Shrimp
|
7
|
|
Botan Ebi
|
9
|
|
Snow Crab
|
10
|
|
Scallop
|
10
|
|
Octopus
|
8
|
|
Salmon Eggs
|
10
|
|
Sea Urchin
|
17
|
|
Japanese Eel
|
8
|
|
Tamago
|
5
|
|
Ika
|
9
|
|
Japanese Wagyu (2 pcs)
|
39
|
|
Fresh Wasabi
|
6
|
SUSHI MAKI
|
HAND
|
CUT (6 pcs)
|
|
|---|---|---|
|
Tuna
|
13
|
14
|
|
Spicy Tuna
|
14
|
15
|
|
Toro & Scallion
|
17
|
18
|
|
Yellowtail & Scallion
|
13
|
14
|
|
Yellowtail & Jalapeno
|
14
|
15
|
|
Salmon Avocado
|
14
|
15
|
|
Spicy Scallop
|
15
|
16
|
|
California
|
21
|
22
|
|
Baked Snow Crab
|
26
|
27
|
|
Shrimp Tempura
|
16
|
18
|
|
Japanese Eel & Cucumber
|
17
|
18
|
|
Tiradito Roll
|
14
|
15
|
|
Cucumber
|
6
|
7
|
|
Avocado
|
7
|
8
|
|
Vegetable
|
9
|
11
|
|
Salmon Skin
|
15
|
16
|
|
Soft Shell Crab
|
~
|
24
|
|
House Special
|
~
|
24
|
|
Matteo
|
~
|
33
|
|
Lobster
|
~
|
40
|
|
Salmon and Snow Crab New Style Roll
|
|
45
|
DESSERTS
|
BENTO BOX
Valrhona Chocolate Fondant Cake, Green Tea Gelato
|
18
|
|
BUTTERMILK DOUGHNUTS
Vanilla Cinnamon Sugar, Maple Soy Caramel, Brown Butter Gelato
|
18
|
|
MISO CAPPUCCINO
Milk Chocolate Miso Brulee, Vanilla Ice Cream, Candied Pecans, Cappuccino Foam
|
18
|
|
CARAMEL SOBACHA BROWNIE
Brownie, Salted Caramel, Milk Chocolate Cremeux, Caramel SobachaBar Gelato
|
18
|
|
BANANA SOY TOBAN
Soy Caramelized Banana, Candied Pecans, Malaga Gelato
|
18
|
|
MOCHI ICE CREAM (3 pcs)
Assorted Flavors
|
15
|
|
HOUSE MADE GELATO OR SORBET
Assorted Flavors
|
12
|
COFFEE
All coffee options available in decaf
|
Coffee
|
4.5
|
|
Espresso
|
5
|
|
Double Espresso
|
7
|
|
Latte
|
7
|
|
Cappuccino
|
7
|
|
Macchiato
|
7
|
IKAATI TEA
Hand Crafted Whole Leaf Tea
|
NOBU SHISO TEA
Captivating fragrance of shiso leaf, delicate sweetness, subtle character
|
8
|
|
GYOKURO
Rich complex umami flavor with deep sweetness and robust body
|
9
|
|
GENMAI CHA WITH MATCHA
Delightful savory aroma of roasted rice balanced by sweet vegetal notes
|
8
|
|
SOBACHA - caffeine free
Rich, malty and nutty aroma with a smooth buttery finish
|
8
|
|
HOJICHA
Warm smoky notes with hints of caramel
|
8
|
|
SOOTHE - caffeine free
Comforting floral notes with relaxing, minty scent
|
8
|
|
LEMONGRASS GINGER - caffeine free
Aromatic lemongrass balanced with warm, spicy ginger
|
8
|
NOTE
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
HAPPY HOUR MENU
Sunday - Wednesday 5:00pm - 7:00pm
AVAILABLE IN MAIN BAR & LOUNGE ONLY
AVAILABLE IN MAIN BAR & LOUNGE ONLY
|
AVAILABLE IN THE MAIN BAR & LOUNGE ONLY
|
COLD DISHES
|
Crispy Rice with Avocado
|
13
|
|
Crispy Rice with Spicy Salmon*
|
16
|
|
Yellowtail Sashimi with Jalapeno
|
16
|
|
Tuna Tataki Amazu Garlic with Crispy Onions
|
16
|
HOT DISHES
|
Edamame / Spicy Edamame
|
7/9
|
|
Shishito Peppers Den Miso
|
9
|
|
Grilled Okra Soy Salt & Bonito
|
9
|
|
Rock Shrimp Tempura with Creamy Spicy
|
12
|
|
Chicken Karaage
|
12
|
|
Beef Tenderloin Tacos (2pcs)
|
12
|
|
Black Cod Lettuce Cups
|
14
|
SUSHI MAKI
|
Yellowtail Jalapeno Roll*
|
11
|
|
Tiradito Roll with Cucumber*
|
11
|
|
Spicy Tuna Roll*
|
11
|
|
Salmon Avocado Roll*
|
11
|
|
Vegetable Roll
|
8
|
WINE BY THE GLASS
|
House White Wine
|
9
|
|
House Red Wine
|
9
|
NOBU SPECIALTY COCKTAILS
|
Lychee & Elderflower Martini
|
14
|
|
MIA Margarita
|
14
|
|
Grapefruit on the Rocks
|
14
|
|
Nobu Sidecar
|
16
|
SAKE
|
Small Hokusetsu Junmai (Hot or Cold)
|
14
|
BEER
|
Asahi Draft, Japan
|
9
|
|
Sapporo Light, Japan
|
7
|
NOTE
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs
or unpasteurized milk may increase your risk of foodborne illness.
Happy Hour pricing and availability is subject to change upon special events and holidays. Full dinner and beverage menu available upon request.
or unpasteurized milk may increase your risk of foodborne illness.
Happy Hour pricing and availability is subject to change upon special events and holidays. Full dinner and beverage menu available upon request.
NOBU SPECIALTY COCKTAILS
GRAND CORDON
Winner of the Nationwide Nobu Cocktail Competition
Robbi Leon from Nobu Newport Beach
Robbi Leon from Nobu Newport Beach
|
OOO MAMI
Caravedo Mosto Verde Pisco, Raspberry Miso Syrup, Pineapple & Lime
|
22
|
LIGHT, CRISP & REFRESHING
|
PINA MARTINI
Ciroc Pineapple Vodka, Giffard Creme de Peche, Pineapple & Fresh Lime
|
20
|
|
GRAPEFRUIT ON THE ROCKS
Bombay Sapphire Gin, Domaine de Canton Ginger Liqueur, St. Germain Elderflower Liqueur, Fresh Pink Grapefruit & Lychee Juice
|
20
|
|
LYCHEE & ELDERFLOWER MARTINI
Spring 44 Vodka, Elderflower Liqueur & Lychee
|
20
|
|
THE SOUTHSIDE
Pea Flower-Infused Suntory Roku Gin, Sipsmith Sloe Gin, Sudachi, Lemon & Mint
|
20
|
|
CUCUMBER MARTINI
Suntory Roku Gin, Cucumber, Lychee, and Lemon
|
20
|
SPICY & TART
|
MANGO PASSION
Ciroc Mango Vodka, Passion Fruit & Pineapple
|
20
|
|
MIA MARGARITA
Corralejo Anejo Tequila, Passion Fruit, Housemade Honey Syrup, Shichimi & Lime
|
20
|
AROMATIC & SPICE
|
MATSUHISA MARTINI
Haku Vodka, Hokusetsu Junmai Sake, Ginger & Japanese Cucumber
|
20
|
|
KI NO BI JALAPENO
Ki No Bi Dry Gin, Jalapeno Honey Syrup, Yuzu, Lemon & Soy Sauce
|
24
|
|
ONI NEGRONI
Hendricks Gin, Hokusetsu Junmai Sake, Aperol, Carpano Antica Sweet Vermouth
|
20
|
RICH & BOLD
|
QUI ESPRESSO
Qui ‘Platinum’ Extra Anejo Tequila, Oat Milk, Cold Brew Concentrate, Kuromitsu, Orange Bitters
|
21
|
|
NOBU OLD FASHIONED
Michter’s Bourbon, Torres Orange Liqueur, Kuromitsu & Angostura Bitters
|
24
|
|
NOBU SIDECAR
Iwai "Tradition" Japanese Whisky, Yuzu & Torres Orange Liqueur
|
24
|
HOKUSETSU SAKE
|
GINJO NIGORI
Unfiltered, dry and creamy
|
|
|
Glass
|
16
|
|
Small
|
24
|
|
Masu
|
28
|
|
Large
|
48
|
|
Bottle 16 oz
|
64
|
|
~~~
|
|
|
JUNMAI
Medium-bodied with rich notes and a creamy finish (served hot or cold)
|
|
|
Glass
|
14
|
|
Small
|
22
|
|
Masu
|
26
|
|
Large
|
44
|
|
Bottle 60 oz
|
155
|
|
~~~
|
|
|
HONJOZO ONIKOROSHI "DEVIL KILLER"
Light-bodied, crisp and dry with a spicy finish
|
|
|
Glass
|
16
|
|
Small
|
24
|
|
Masu
|
28
|
|
Large
|
48
|
|
Bottle 60 oz
|
220
|
|
~~~
|
|
|
NOBU JUNMAI GINJO 71
Medium-bodied, fruit forward with a bright finish
|
|
|
Glass
|
20
|
|
Small
|
30
|
|
Masu
|
36
|
|
Large
|
58
|
|
Bottle 24 oz
|
118
|
|
~~~
|
|
|
DAIGINJO BLACK LABEL "THE ORIGINAL"
Medium-bodied, light and crisp with a nutty character
|
|
|
Glass
|
21
|
|
Small
|
32
|
|
Masu
|
38
|
|
Large
|
64
|
|
Bottle 60 oz
|
318
|
|
~~~
|
|
|
NOBU JUNMAI DAIGINJO "THE SAKE"
Medium-bodied, clean and complex with floral notes
|
|
|
Glass
|
22
|
|
Masu
|
42
|
|
Bottle 10 oz
|
78
|
|
Bottle 16 oz
|
126
|
|
Bottle 50 oz
|
308
|
|
~~~
|
|
|
HONJOZO ONGAKUSHU KOSHU "MUSIC SAKE"
Aged to classical music; full-bodied and rich with earthy flavors
|
|
|
Glass
|
24
|
|
Small
|
36
|
|
Masu
|
42
|
|
Large
|
68
|
|
Bottle 60 oz
|
348
|
|
~~~
|
|
|
NOBU DAIGINJO TK40 "THE PREMIUM SAKE"
Medium-bodied, delicate and creamy
|
|
|
Glass
|
28
|
|
Masu
|
48
|
|
Bottle 10 oz
|
88
|
|
Bottle 16 oz
|
152
|
|
Bottle 50 oz
|
345
|
HOKUSETSU SAKE FLIGHTS
|
SIGNATURE FLIGHT (Junmai, Onikoroshi, Nigori)
|
35
|
|
EXCLUSIVE FLIGHT (Daiginjo, Nobu Junmai Daiginjo, Ongakushu Koshu)
|
45
|
|
NOBU RESERVE FLIGHT (Nobu TK 40, Nobu Daiginjo YK 35, Nobu Daiginjo YK 35 Enshinbunri)
|
85
|
HOKUSETSU PREMIUM SAKE
|
DAIGINJO YK-35
This premium sake is made from the best rice in the world, Yamada Nishiki. Each rice grain is polished to 35% of its original size, and is a full-bodied sake with delicate flavors of fresh citrus and melon.
|
|
|
Glass
|
46
|
|
Small
|
68
|
|
Masu
|
77
|
|
Large
|
132
|
|
Bottle 24 oz
|
292
|
|
Bottle 60 oz
|
587
|
|
~~~
|
|
|
DAIGINJO YK-35 'ENSHINBUNRI'
The rice grain, Yamada Nishiki, is polished down to 35% of its original size and is then extracted through a centrifugal process to bring out delicate fragrances of melons, grapefruits and white flowers.
|
|
|
Glass
|
95
|
|
Small
|
140
|
|
Masu
|
165
|
|
Large
|
285
|
|
Bottle 24 oz
|
598
|
|
Bottle 50 oz
|
1198
|
WINES BY THE GLASS
CHAMPAGNE & SPARKLING WINE
|
GLASS
|
|
|---|---|
|
Syltbar,"II Concerto", Prosecco, Friuli, Italy nv
|
14
|
|
Nobu Champagne, Brut Grand Cru, Verzy nv
|
28
|
|
Louis Roederer, Collection 243, Reims nv
|
32
|
ROSE WINE
|
GLASS
|
|
|---|---|
|
Rose Gold, Cotes de Provence, France ‘21
|
16
|
WHITE WINE
|
GLASS
|
|
|---|---|
|
Weingut Max Ferd. Richter Estate, Riesling, Mosel, Germany ‘22
|
14
|
|
Livon, Pinot Grigio, Venezia Giulia, Italy ‘22
|
15
|
|
Tohu, Sauvignon Blanc, Marlborough, New Zealand ‘22
|
17
|
|
Matsuhisa, "Private Selection", Chardonnay, Sonoma, California ‘22
|
19
|
|
Domaine Passy Le Clou, Chablis, Burgundy, France ‘22
|
23
|
RED WINE
|
GLASS
|
|
|---|---|
|
Durigutti, Malbec, Mendoza, Argentina ‘21
|
14
|
|
Les Cadrans de Lassegue, Saint-Emilion Grand Cru, France ‘21
|
21
|
|
Matsuhisa, "Private Selection", Cabernet Sauvignon, Sonoma, California ‘20
|
22
|
|
Matsuhisa, "Private Selection", Pinot Noir, Russian River Valley, California ‘21
|
24
|
|
Philippe Le Hardi, Mercurey 1er Cru ‘Les Puillets’; Burgundy, France ‘20
|
25
|
PORT, MADEIRA, & DESSERT WINES
|
Hakutsuru, Plum Wine, Japan nv
|
16
|
80 (750mL)
|
|
Rare Wine Co. ‘Historic Series: Boston’; Bual Madiera nv
|
20
|
240 (750mL)
|
|
Taylor Fladgate, Late Bottle Vintage Port, Portugal ‘14
|
20
|
240 (750mL)
|
|
Taylor Fladgate, 20yr Tawny Port, Portugal nv
|
26
|
310 (750mL)
|
|
Inniskillin, ‘Vidal’; Icewine, Niagara, Ontario, Canada ‘17
|
28
|
172 (375mL)
|
|
Far Niente, ‘Dolce’; Late Harvest Wine, Napa, California ‘12
|
34
|
204 (375mL)
|
|
Chateau d’Yquem, Sauternes, Bordeaux, France ‘10
|
|
1890 (750mL)
|
BEER
|
Dos Equis, Lager, Mexico
|
8
|
|
Miller Lite, Lager, USA
|
8
|
|
Sapporo Light, Rice Lager, Japan
|
9
|
|
Sapporo, Rice Lager, Japan
|
9
|
|
Kirin Ichiban, Rice Lager, Japan
|
9
|
|
Asahi ‘Super Dry’ Draft, Rice Lager, Japan
|
13
|
|
Hitachino Nest Seasonal Craft Selection, Japan
|
16
|
|
Buckler Non-Alcoholic Beer, The Netherlands
|
6
|
SPIRITS
JAPANESE WHISKY
SINGLE MALT
|
Nikka Coffey Malt
|
35
|
|
Nikka ‘Yoichi’
|
36
|
|
Nikka ‘Miyagikyo’
|
36
|
|
Akashi
|
40
|
|
Suntory ‘The Hakushu’ 12yr
|
50
|
|
Mars Komagatake ‘Kohiganzakura’
|
50
|
|
Mars Komagatake ‘Shinanotanpopo’
|
50
|
|
Mars Komagatake ‘Rindo’
|
50
|
|
Mars Komagatake Limited Edition
|
50
|
|
Nikki ‘Yoichi’ 10yr
|
60
|
|
Akashi ‘Sommelier Series’
|
78
|
|
Mars Komagatake Cask #1453
|
78
|
|
Mars Komagatake ‘Tsunuki Aging’
|
78
|
|
Ichiro's Malt US Edition 2018
|
82
|
|
Suntory 'The Yamazaki’ 12yr
|
90
|
|
Akashi ‘Sherry Cask’ 5yr
|
95
|
|
Nikka ‘Yoichi’ Non-Peated
|
95
|
|
Nikka Miyagikyo Peated
|
95
|
|
Suntory ‘Hakushu’ 12yr, 100th Anniversary
|
100
|
|
Suntory 'The Yamazaki' Mizunara, 1oz
|
100
|
|
Suntory 'The Yamazaki' Peated Malt, 1oz
|
100
|
|
Suntory 'The Yamazaki' Puncheon, 1oz
|
100
|
|
Ichiro's Malt The Single Cask
|
105
|
|
Ichiro's Malt Cask 1487
|
140
|
|
Ichiro's Malt Cask 646
|
150
|
|
Suntory ‘The Hakushu’ 18yr
|
160
|
|
Mars Komagatake 27yr, 1oz
|
195
|
|
Suntory 'The Yamazaki’ 18yr
|
245
|
|
Suntory 'The Yamazaki’ 18yr, 100th Anniversary 1oz
|
315
|
|
Suntory 'The Yamazaki’ 25yr, 1oz
|
430
|
BLENDED
|
Kaiyo
|
16
|
|
Mars Iwai
|
17
|
|
Akashi Ume
|
17
|
|
Suntory ‘Toki’
|
17
|
|
Akashi, White Oak
|
18
|
|
Matsui 'The Peated’
|
20
|
|
Matsui 'The Mizunara Cask’
|
20
|
|
Mars Iwai ‘Tradition’
|
20
|
|
Nobushi
|
22
|
|
Togouchi
|
22
|
|
Yamato, Small Batch
|
24
|
|
Kaiyo Cask Strength
|
27
|
|
Mars Iwai Tradition ‘Haru’ Sakura Cask
|
28
|
|
The Tottori ‘Bourbon Barrel’
|
30
|
|
Yame ‘Eight Goddesses’ 10yr
|
32
|
|
Nikka ‘From The Barrel’
|
32
|
|
Ichiro's Malt & Grain
|
40
|
|
Mars Iwai ‘Natsu Umeshu Cask’
|
48
|
|
Suntory ‘Hibiki Harmony’
|
50
|
|
Suntory ‘Hibiki' 21yr
|
195
|
PURE MALT
|
Shinobu
|
24
|
|
Matsui 'The Kurayoshi’ 8yr
|
24
|
|
Matsui 'The Kurayoshi’ 8yr Sherry Cask
|
28
|
|
Nkka ‘Taketsuru’
|
34
|
|
Matsui 'The Kurayoshi' 12yr
|
36
|
|
Matsui 'The Kurayoshi' 18yr
|
70
|
|
Nikka ‘Taketsuru’ 17yr
|
130
|
|
Nikka ‘Taketsuru’ 21yr
|
175
|
MALTED RICE
|
Ohishi Whisky ‘Port Cask’
|
22
|
|
Ohishi Whisky ‘Sakura Cask’
|
22
|
|
Ohishi Whisky ‘Islay Cask Finish’
|
22
|
|
Ohishi Whisky ‘Tokubetsu Reserve’
|
60
|
SINGLE GRAIN
|
Nikka Coffey Grain
|
35
|
|
Shibui 15yr ‘Sherry Cask’
|
84
|
|
Kujira 20yr
|
135
|
|
Meiyo 17yr
|
135
|
JAPANESE WHISKY FLIGHTS
|
Nikka ‘Miyagikyo’ Peated, Shibui 15yr ‘Sherry Cask’, Yamazaki Peated Malt
|
WHISKEY
|
Jack Daniel’s, Tennesee
|
15
|
|
Crown Royal, Canada
|
15
|
|
Uncle Nearest 1884, Tennessee
|
19
|
|
Orphan Barrel ‘Entrapment’ 25yr, Manitoba
|
70
|
MALT
|
Westland, Single Malt, Washington
|
18
|
|
Westland, ‘Garryana’ Single Malt, Washington
|
32
|
|
Westland, “Peat Week”; Washington
|
38
|
|
Kavalan ‘Concertmaster’; Port Cask, Taiwan
|
38
|
|
Kavalan, Fino Sherry Cask, Taiwan
|
90
|
|
Kavalan, Amontillado Sherry Cask, Taiwan
|
150
|
|
Kavalan, PX Sherry Cask, Taiwan
|
175
|
|
The Macklowe, Single Malt, Kentucky 1oz
|
200
|
BOURBON
|
Maker’s Mark, Loretto, Kentucky
|
15
|
|
Buffalo Trace, Frankfort, Kentucky
|
16
|
|
Woodford Reserve, Kentucky
|
18
|
|
Michter’s Small Batch, Kentucky
|
18
|
|
Eagle Rare 10yr, Frankfort, Kentucky
|
26
|
|
E.H. Taylor Small Batch, Frankfort, Kentucky
|
30
|
|
Weller 12yr, Frankfort, Kentucky
|
40
|
|
Blanton’s, Frankfort, Kentucky
|
40
|
|
George T. Stagg, Frankfort Kentucky
|
60
|
|
William Larue Weller, Frankfort, Kentucky
|
65
|
|
Rip Van Winkle 10yr, Frankfort, Kentucky
|
140
|
|
Pappy Van Winkle 12yr, Frankfort, Kentucky
|
165
|
RYE
|
Bulliet Rye, Indiana
|
15
|
|
Mitcher’s US 1, Straight Rye, Kentucky
|
18
|
|
WhistlePig Farmstock, Rye, Vermont
|
30
|
|
WhistlePig Rye 10yr, Vermont
|
34
|
|
Kentucky Owl 11 yr, Bardstown, Kentucky
|
40
|
|
WhistlePig ‘Old World’; Rye 12yr, Vermont
|
54
|
|
Thomas H. Handy, Franfort, Kentucky
|
60
|
|
WhistlePig The Boss Hog V: The Spirit of Mauve
|
130
|
|
WhistlePig The Boss Hog IV: The Black Prince
|
150
|
SCOTCH
SINGLE MALT
|
The Glenlivet 12yr, Speyside
|
16
|
|
Laphroaig 10yr, Islay
|
18
|
|
Glenfiddich 12yr, Speyside
|
20
|
|
Balvenie 12yr ‘Double Wood’; Speyside
|
28
|
|
Macallan 12yr, Speyside
|
30
|
|
Balvenie 14yr, ‘Caribbean Cask’, Speyside
|
34
|
|
Oban 14yr, West Highland
|
35
|
|
Lagavulin 16yr, Islay
|
40
|
|
Macallan 18yr, Speyside
|
100
|
|
Glenfiddich ‘Grand Cru’ 23yr, Speyside
|
122
|
BLENDED
|
Dewar's “White Label”, Highland
|
15
|
|
Johnnie Walker “Black Label”; Highland
|
15
|
|
Compass Box ‘Stranger & Stranger’
|
40
|
|
Dewar's 25yr, Highland
|
60
|
|
J. Walker "Blue Label", Highland
|
72
|
VODKA
|
Spring 44, Colorado
|
15
|
|
Tito's, Texas
|
15
|
|
Ketel One, Holland
|
15
|
|
Ciroc Mango, France
|
15
|
|
Ciroc Pineapple, France
|
15
|
|
Van Gogh Espresso, Holland
|
15
|
|
Haku, Japan
|
15
|
|
Nikka Coffey, Japan
|
15
|
|
Stolichnaya Citros, Latvia
|
15
|
|
Belvedere, Poland
|
16
|
|
Belvedere Grapefruit, Poland
|
16
|
|
Grey Goose, France
|
16
|
|
Grey Goose L’Orange, France
|
16
|
|
Grey Goose La Poire, France
|
16
|
|
Chopin, Poland
|
16
|
|
Stolichnaya Elit, Latvia
|
22
|
GIN
|
Bombay Sapphire, England
|
15
|
|
The Botanist, Scotland
|
15
|
|
Awayuki Strawberry Gin, Japan
|
15
|
|
Tanqueray, London Dry, Scotland
|
15
|
|
Hendrick's, Scotland
|
17
|
|
Suntory ‘Roku’; Japan
|
17
|
|
Nikka Coffey Gin, Japan
|
17
|
|
Ki No Bi, Kyoto Dry, Japan
|
22
|
|
Ki No Bi ‘Sei’; Navy Strength, Japan
|
22
|
|
Monkey 47, Schwarzwald Dry, Germany
|
28
|
RUM
|
Bacardi ‘Superior’; Light, Puerto Rico
|
15
|
|
Mount Gay ‘Eclipse’; Gold, Barbados
|
15
|
|
Myer’s Original, Dark, Jamaica
|
15
|
|
Avua ‘Prata’; Cachaca, Brazil
|
15
|
|
Appleton ‘Rare Blend’ 12yr, Aged, Jamaica
|
15
|
|
SelvaRey, White, Panama
|
15
|
|
Avua ‘Amburana’; Cachaca, Brazil
|
17
|
|
Ron Zacapa 23, Solera Aged, Guatemala
|
20
|
TEQUILA & MEZCAL
|
NOBU TEQULA
2008 Reserve Extra Anejo
By QUI Tequila |
|
|
1 ounce
|
45
|
|
2 ounce
|
90
|
|
Herradura, Silver
|
15
|
|
Socorro, Blanco
|
15
|
|
400 Conejos, Joven, Mezcal
|
15
|
|
Lalo, Blanco
|
15
|
|
Patron, Silver
|
16
|
|
Corralejo, Anejo
|
16
|
|
Socorro, Reposado
|
17
|
|
Bozal ‘Ensamble’; Mezcal
|
17
|
|
Mijenta, Blanco
|
18
|
|
Don Julio, Reposado
|
18
|
|
QUI ‘Platinum’; Extra Anejo
|
20
|
|
Casamigos, Blanco
|
20
|
|
Don Julio, Anejo
|
20
|
|
Casa Dragones, Plata
|
22
|
|
El Tesoro, Reposado
|
22
|
|
Casa del Sol, Reposado
|
22
|
|
Casamigos, Reposado
|
26
|
|
Clase Azul, Plata
|
44
|
|
818 Reserve, Anejo
|
48
|
|
Don Julio 1942 ‘Primavera’; Reposado
|
48
|
|
Clase Azul, Reposado
|
58
|
|
Don Julio ‘1942’; Anejo
|
60
|
|
Tears of Llorona No.3, Extra Anejo
|
72
|
|
Jose Cuervo Reserva de la Familia, Extra Anejo
|
80
|
|
QUI ‘Select’ 7yrs; Extra Anejo
|
90
|
|
Clase Azul, Anejo
|
175
|
|
Don Julio ‘1942’; Ultima Reserve, Extra Anejo
|
240
|
|
Clase Azul ‘Gold’; 1oz
|
65
|
|
Clase Azul ‘Guerrero’; Mezcal 1 oz
|
75
|
|
Clase Azul ‘25th Anniversary’; Reposado 1oz
|
110
|
|
Clase Azul ‘Dia de Muertos’ 2022, Anejo 1oz
|
150
|
|
Clase Azul ‘Ultra’; Extra Anejo 1oz
|
240
|
|
Clase Azul ‘Ultra’; Extra Anejo 2oz
|
480
|
COGNAC
|
Hennessy VS
|
19
|
|
Remy Martin VSOP
|
22
|
|
Remy Martin XO
|
58
|
LOUIS XIII: "THINK A CENTURY AHEAD"
|
Half Ounce
|
160
|
|
Once Ounce
|
320
|
LIQUEURS
|
Amaretto di Saronno, Italy
|
15
|
|
Amaro Montenegro, Italy
|
16
|
|
Bailey’s Irish Cream, Ireland
|
15
|
|
Benedictine, France
|
15
|
|
Green Chartreuse, France
|
18
|
|
Drambuie, Scotland
|
15
|
|
Fernet Branca, Italy
|
16
|
|
Frangelico, Italy
|
15
|
|
Licor 43, Spain
|
15
|
|
Caravella Limoncello, Italy
|
15
|
|
Sambuca Romana, Italy
|
15
|
NON-ALCOHOLIC COCKTAILS
|
LYCHEE PASSION
Passion Fruit, Lychee & Pineapple
|
10
|
|
STRAWBERRY YUZU CALPICO
Strawberry Calico, Yuzu, Mint & Monk Fruit
|
10
|
|
SANSHO VERDE
Seedlip Garden 108, Cucumber, Yuzu, Agave & Sansho Pepper
|
14
|
|
OAXACAN PUNCH
Seedlip Spice 94, Passion Fruit, Lime, Lapsang Soughing Agave, Shichimi, Cucumber & Ginger Beer
|
14
|
NON-ALCOHOLIC BEVERAGES
|
Aqua Panna 24oz
|
9
|
|
San Pellegrino 24oz
|
9.5
|
|
Coke, Diet Coke, Sprite, Dr. Pepper, etc.
|
4
|
|
Pomegranate Rose Iced Tea
|
4
|
|
Fever Tree Indian Tonic or Club Soda
|
5
|
|
Red Bull or Sugar Free Red Bull
|
6
|
|
Cock'n Bull Ginger Beer, California
|
6
|
|
Cranberry
|
5
|
|
Pineapple
|
5
|
|
Fresh Squeezed Orange
|
8
|
|
Fresh Squeezed Grapefruit
|
8
|
IKAATI HANDCRAFTED WHOLE LEAF TEA
|
NOBU SHISO TEA
|
8
|
|
Captivating fragrance of shiso leaf, delicate sweetness, subtle character
|
|
|
GYOKURO
|
9
|
|
Rich complex umami flavor with deep sweetness and robust body
|
|
|
GENMAI CHA WITH MATCHA
|
8
|
|
Delightful savory aroma of roasted rice balanced by sweet vegetal notes
|
|
|
SOBACHA - caffeine free
|
8
|
|
Rich, malty and nutty aroma with a smooth buttery finish
|
|
|
IMPERIAL EARL GREY
|
8
|
|
Bright bergamot orange, robust body with dark amber liquor
|
|
|
BLACK ORCHID
|
8
|
|
Captivating Ylang Ylang fragrance, mild citrus notes and smooth vanilla
|
|
|
SOOTHE - caffeine free
|
8
|
|
Comforting floral notes with relaxing, minty scent
|
|
|
LEMONGREASS GINGER
|
8
|
|
Aromatic lemongrass balanced with warm, spicy ginger
|
|
COFFEE
|
Coffee
|
4.5
|
|
Espresso
|
5
|
|
Latte
|
7
|
|
Cappuccino
|
7
|
|
Macchiato
|
7
|
|
All coffee options available in decaf
|
|
CHAMPAGNE & SPARKLING
|
BIN#102: Syltbar, "Il Concerto" Prosecco, Friuli, Italy nv
|
70
|
|
BIN#103: Nobu Champagne, Brut Grand Cru, Verzy nv
|
125
|
|
BIN#104: Louis Roederer, Collection 242, Reims nv
|
150
|
|
BIN#106: Veuve Clicquot, "Yellow Label" Brut, Reims nv
|
180
|
|
BIN#108: Ruinart, Blanc de Blancs, Brut, Reims nv
|
275
|
|
BIN#114: Krug, ‘Grand Cuvee’ 170th Edition; Brut, Reims nv
|
495
|
|
BIN#115: Telmont, Blanc de Blancs, Extra Brut, Damery ‘12
|
515
|
|
BIN#116: Dom Perignon, Brut, Epernay ‘13
|
795
|
|
BIN#117: Louis Roederer "Cristal" Brut, Reims ‘14
|
905
|
ROSE CHAMPAGNE
|
BIN#130: Schramsburg, Brut Rose, North Coast, California ‘19
|
145
|
|
BIN#131: Lanson, Brut Rose, Reims, France nv
|
185
|
|
BIN#132: Moet & Chandon, Brut Imperial Rose, Champagne, France NV
|
195
|
|
BIN#133: Laurent-Perrier, "Cuvee Rose” Brut, Tours-sur-Marne nv
|
240
|
|
BIN#139: Dom Perignon, Brut Rose, Epernay '06
|
930
|
|
BIN#140: Louis Roederer, "Cristal" Brut Rose, Reims ‘12
|
1340
|
ROSE WINE
|
BIN#202: Rose Gold, Cotes de Provence, France ‘21
|
80
|
|
BIN#204: Chateau d'Esclans "Whispering Angel" Cotes de Provence, France ‘21
|
100
|
|
BIN#208: Domaine de Terrebrune, Bandol Rose, Cotes de Provence, France ‘22
|
110
|
WHITE WINE
LIGHT, CRISP & REFRESHING
|
BIN#302: Livon, Pinot Grigio, Venezia Giulia, Italy ‘21
|
75
|
|
BIN#303: Il Monticello “Groppolo”, Vermentino, Italy ‘21
|
75
|
|
BIN#304: Tohu, Sauvignon Blanc, Marlborough, New Zealand ‘22
|
85
|
|
BIN#307: Caves de Vins de Sancerre ‘Les Tuilieres’, Sancerre, Loire Valley, France ‘22
|
95
|
|
BIN#308: Twomey, Sauvignon Blanc, Napa, California ‘22
|
115
|
|
BIN#310: Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand ‘22
|
125
|
|
BIN#311: Chantereves, Aligote “Les Chagniots”; Cote d Or, France ‘20
|
135
|
|
BIN#312: Comte Lafond ‘Grand Cuvee’; Sancerre, France ‘22
|
160
|
|
BIN#315: Merry Edwards, Sauvignon Blanc, Russian River, California ‘22
|
170
|
WHITE WINE
SPICY & AROMATIC
|
BIN#317: Weingut Max Ferd. Richter Estate, Riesling, Mosel, Germany ‘22
|
70
|
|
BIN#318: Pierre Sparr, Gewurztraminer, Alsace, France ‘20
|
75
|
|
BIN#319: Schloss Gobelsburg, Gruner Veltliner, Kampala, Austria ‘21
|
80
|
|
BIN#320: Bodegas Fillaboa, Albariño, Rias Baixas, Spain ‘21
|
105
|
|
BIN#322: Domaine Huet ‘Le Haut Lieu’ Sec, Vouvray, Loire Valley, France ‘21
|
115
|
WHITE WINE
RICH & FULL-BODIED
|
BIN#403: Daou, Chardonnay, Paso Robles, California ‘22
|
70
|
|
BIN#404: Domaine de Deux Roches ‘Tradition’, Saint-Veran; Burgundy, France ‘22
|
85
|
|
BIN#405: Matsuhisa, “Private Selection”; Chardonnay, Sonoma, California ‘21
|
95
|
|
BIN#406: Haden Fig, Chardonnay, Willamette Valley, Oregon ‘21
|
100
|
|
BIN#407: Matthiasson, Chardonnay, Napa, California ‘21
|
110
|
|
BIN#408: Domaine Passy le Clou, Chablis, Burgundy, France ‘22
|
115
|
|
BIN#411: Jordan, Chardonnay, Russian River, California ‘21
|
120
|
|
BIN#413: Chateau de la Cree, “Chevalier”; Montagny Premier Cru, Burgundy ‘20
|
125
|
|
BIN#414: Patrick Piuze, ‘Terroir Decouverte”; Chablis, France ‘21
|
135
|
|
BIN#415: Cakebread, Chardonnay, Napa, California ‘22
|
150
|
|
BIN#417: Far Niente, Chardonnay, Napa, California ‘22
|
170
|
|
BIN#419: Bouchard Pere & Fils, Premier Cru, Cote D'Or, France ‘18
|
190
|
|
BIN#424: Louis Latour, Meursault, Cote D’Or, France ‘19
|
235
|
|
BIN#430: Morlet, ‘Ma Princesse’; Chardonnay, Russian River, California ‘19
|
360
|
|
BIN#432: Kongsgaard, Chardonnay, Napa, California ‘21
|
415
|
|
BIN#435: Domaine Ponsot, Corton-Charlemagne Grand Cru, Cote de Beaune, France ‘18
|
1200
|
RED WINE
LIGHT & MEDIUM-BODIED
|
BIN#504: Ken Wright, Pinot Noir, Willamette Valley, Oregon ‘22
|
100
|
|
BIN#506: Matsuhisa, "Private Selection", Pinot Noir, Russian River Valley, California ‘21
|
120
|
|
BIN#507: Philippe Le Hardi, Mercurey ‘Vieilles Vignes’; Cote Chalonnaise, France ‘20
|
125
|
|
BIN#508: Etude, Pinot Noir, Carneros, California ‘19
|
130
|
|
BIN#510: Envinate ‘Migan’; Listan Negro, Tenerife, Canary Islands, Spain ‘21
|
140
|
|
BIN#515: Flowers, Pinot Noir, Sonoma Coast, California ‘21
|
170
|
|
BIN#517: Merry Edwards, Pinot Noir, Russian River Valley, California ‘21
|
195
|
|
BIN#519: Domaine Serene, ‘Evenstad Reserve’; Pinot Noir, Willamette Valley, Oregon ‘19
|
215
|
|
BIN#520: DuMOL, Wester Reach, Pinot Noir, Russian River Valley, California ‘21
|
220
|
|
BIN#525: Chantereves, Nuits-St.-Georges “Les Tuyaux”; Cote de Nuits, France ‘21
|
285
|
|
BIN#527: Louis Jadot, Chambolle-Musigny ‘Les Drazey’, Cote de Nuits, France ‘21
|
315
|
|
BIN#530: A.F. Gros, Pommard 1er Cru ‘Arvelets’; Cote de Beaune, France ‘19
|
435
|
|
BIN#540: A.F. Gros, Echezeaux Grand Cru; Cote de Nuits, France ‘20
|
1750
|
RED WINE
ROBUST & SPICY
|
BIN#551: Durigutti, Malbec, Malbec, Mendoza, Argentina ‘21
|
70
|
|
BIN#570: Abadia Retuerta "Seleccion Especial" Sardon de Duero, Spain ‘18
|
120
|
|
BIN#580: E.Guigal, “Saintes Pierres de Nalys”; Chateauneuf-du-Pape, France ‘18
|
175
|
|
BIN#585: Penfolds “Bin 389”, Cabernet Shiraz, Australia ‘19
|
205
|
RED WINE
RICH & FULL-BODIED
|
BIN#600: Ridge ‘Three Valleys’; Zinfandel, California ‘20
|
100
|
|
BIN#601: Les Cadrans de Lassegue, Saint Emilion Grand Cru, France ‘20
|
105
|
|
BIN#603: Matsuhisa, ‘Private Selection’; Cabernet Sauvignon, Sonoma, California ‘20
|
110
|
|
BIN#605: Muga, Unfiltered Rioja Reserva, Spain ‘19
|
115
|
|
BIN#607: Antinori Guado al Tasso "Il Bruciato" Bolgheri, Tuscany, Italy ‘21
|
125
|
|
BIN#608: Daou, ‘Reserve’, Cabernet Sauvignon Paso Robles, California ‘21
|
130
|
|
BIN#610: Orin Swift ‘Eight Years in the Desert’, California ‘22
|
145
|
|
BIN#616: Sequoia Grove, Cabernet Sauvignon, Napa, California ‘19
|
165
|
|
BIN#620: Duckhorn, Merlot, Napa, California ‘21
|
180
|
|
BIN#625: Col di Lamo, Brunello di Montalcino, Tuscany, Italy ‘18
|
200
|
|
BIN#630: Justin "Isosceles" Paso Robles, California ‘19
|
220
|
|
BIN#632: Gaja Magari, Bolgheri, Tuscany, Italy ‘21
|
230
|
|
BIN#635: Mayacamas, Merlot, Mount Feeder, Napa, California ‘20
|
250
|
|
BIN#640: Caymus, Cabernet Sauvignon, Napa, California ‘21
|
275
|
|
BIN#642: Paradigm, Cabernet Sauvignon, Oakville, Napa, California ‘19
|
285
|
|
BIN#646: Heitz Cellar, ‘Lot C-91’; Cabernet Sauvignon, Napa, California ‘17
|
305
|
|
BIN#651: Vieux Chateau Mazerat, Saint Emilion Grand Cru, Bordeaux, France ‘11
|
360
|
|
BIN#660: The Mascot by Harlan Estate, Cabernet Sauvignon, Napa, California ‘18
|
450
|
|
BIN#665: Chateau Latour a Pomerol, Pomerol, Bordeaux, France ‘20
|
500
|
|
BIN#670: Quintessa, Rutherford, California ‘16
|
600
|
|
BIN#672: Biondi-Santi, Brunello di Montalcino, Tuscany, Italy ‘17
|
625
|
|
BIN#674: Ornellaia, Bolgheri, Tuscany, Italy ‘20
|
675
|
|
BIN#679: Patrimony Cabernet Sauvignon, Paso Robles, California ‘20
|
695
|
|
BIN#684: Tenuto San Guido ‘Sassicaia’; Bolgheri, Tuscany, Italy ‘20
|
795
|
|
BIN#687: Opus One, Napa, California ‘17
|
950
|
|
BIN#690: Hundred Acre, ‘Wraith’; Napa, California ‘18
|
1850
|
|
BIN#692: Chateau Margaux, Margaux, Medoc, France ’17
|
1995
|
|
BIN#695: Chateau Mouton Rothschild, Pauillac, France ‘01
|
2210
|
DESSERT WINE
|
BIN#700: Hakutsuru Plum Wine, Japan nv, 750ml
|
65
|
|
BIN#701: Rare Wine Co. “Historic Series: Boston” Bual Madiera nv, 750ml
|
240
|
|
BIN#702: Taylor Fladgate, Late Bottle Vintage, Port ’17, 750ml
|
240
|
|
BIN#703: Taylor Fladgate, 20yr Tawny Port, Portugal nv, 750ml
|
310
|
|
BIN#704: Inniskillin, “Vidal”, Ice Wine, Niagara ’19, 375ml
|
172
|
|
BIN#705: Far Niente “Dolce” Late Harvest, Napa, California ’15, 375ml
|
204
|
|
BIN#706: Chateau d’Yquem, Sauternes, Bordeaux, France ’10, 750ml
|
1890
|
