DINNER MENU - Saint & Second€¦ · TRUFFLE & ARTICHOKE 14 Artichoke, oven dried tomato, ricotta,...
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D I N N E R M E N U W I N T E R D I N N E R M E N U COCKTAILS S&S MOSCOW MULE 13.5 Christiania Vodka, house-made agave ginger syrup, Q sparkling soda, fresh lime juice •Substitute Redbreast 12 Yr Old Whiskey for Saint Irish Mule WHISKEY AND COLA 15 Bushmills Black Bush Irish Whiskey, Q sparkling soda, house-made cola syrup THE ICON 16 Olive-washed Christiania Vodka, Dolin Dry Vermouth, bleu cheese olives MY PALOMA 14 Gran Dovejo Tequila, fresh citrus, agave nectar, Q grapefruit soda, black lava salt THE MINTED RORY 14 Peppermint tea infused Redbreast 12 Yr Old Irish Whiskey, lemon juice, egg white HAZEL EYES 14 Cocoa nib infused Bati Spiced Rum, hazelnut orgeat, Bitter Truth Chocolate Bitters, pretzel and sugar rim TASTES LIKE WINTER 14 Cola syrup, lemon juice, pure cold-pressed cranberry juice, Arran 10yr, smoked cinnamon stick GOOD VIBES ONLY 15 Barr Hill Gin, Zirbenz Stone Pine Liqueur, honey, sage, fresh citrus, absinthe rinse COCKTAIL OF THE MONTH Price varies Cocktail changes each month, made with seasonal ingredients SMALLS HOUSE BRAIDED ONION BREAD 7 Sweet butter, smoked sea salt WHITE BEAN & RED PEPPER HUMMUS 10 Caperberry, smoked paprika oil, grilled flatbread GRILLED OCTOPUS 15 Marinated octopus, fingerling potato, arugula, grapefruit, peppadew pepper, olive tapenade DUCK MEATBALLS 13 Shallots & hoisin glaze, shishito pepper, radish LAMB BELLY, KOREAN STYLE 16 Green onion, kimchi, pickled daikon wrap SALMON POKE * 15 Skuna Bay salmon, wakame seaweed, green onion, sesame seeds, chili garlic vinaigrette, taro chips WINTER FRITTO 12 Beer battered acorn squash, portobello mushroom, crushed fingerling potato, miso aioli LOBSTER & CRAB CAKES 15 Frisee & micro shiso, apple celery vinaigrette, tarragon tartar sauce WILD BOAR RIBS 12 Apple cider braised, house-made pickle, smoked cola steak sauce WAGYU STEAK CARPACCIO 14 Salsa macha, roasted corn, micro cilantro, chicharrones BURGERS & SUCH S&S SIGNATURE BURGER * 20 House-smoked beef belly bacon, grass-fed beef, dry-aged beef butter, chipotle mayo, maple glaze, mozzarella cheese, pickle, shishito pepper, crispy onion AMERICAN * 16 Grass-fed beef, cheddar cheese, onion, tomato, pickle, lettuce, secret sauce WESTERN * 17 Grass-fed beef, pepper jack, bbq sauce, dbl smoked bacon, caramelized onion, pickle, secret sauce VEGGIE 16 House-made veggie patty, brie, tomato, lettuce, secret sauce FISH & CHIPS 18 Beer battered Alaskan cod, thin fries, malt vinegar aioli, cocktail sauce FLATBREADS TRUFFLE & ARTICHOKE 14 Artichoke, oven dried tomato, ricotta, black truffle, truffle oil, Italian herbs, tomato sauce, parmesan, parsley B U R R ATA 14 Fresh burrata, brussels sprouts, bacon, olive, tomato sauce, mozzarella WILD MUSHROOM & SAUSAGE 14 Italian sausage, thyme, hazelnut pesto, fontina, taleggio SOUPS & SALADS CHICKEN GUAJILLO SOUP 8 Avocado crema, grilled chicken, fried tortilla SOUP OF THE DAY 8 ARUGULA & QUINOA 11 Tomato, cucumber, grapefruit, spiced almonds, lemon parmesan dressing • With Moroccan Spiced Mary’s Chicken Breast 21 • With Skuna Bay Salmon 26 ROASTED CHICKEN 21 Frisée, endive, baby greens, spiced walnuts, green apple, dry cranberries, apple celery vinaigrette SPICED SHRIMP 21 Soba noodle, cucumber, avocado, romaine lettuce, cherry tomato, basil vinaigrette, sunflower seeds, chickpeas, roasted corn TRI-TIP * 22 Red gem lettuce, fried onion, corn, pumpkin seeds, radish, charred onion vinaigrette S&S COBB 21 Duroc slab bacon, fried chicken, egg, avocado, tomato, cucumber, olives, white cheddar, buttermilk ran ch BIGS OXTAIL RISOTTO 24 Butternut squash, roasted mushrooms, parmesan cheese, toasted pumpkin seeds, lime ROASTED MARY'S ½ CHICKEN 27 Carrot purée, gnocchi, rainbow chard SKUNA BAY SALMON 28 Basil brown butter, hazelnuts, green beans, crème fraîche mash DAY BOAT SCALLOPS 31 Artichoke heart, fingerling potato, asparagus, saffron, garlic, shallots, mussels, micro shisho, chili flakes MISO GLAZED BLACK COD 31 Kimchi fried rice, black sesame crust, green onion, broccolini, miso ginger broth SALMON CREEK SMOKED PORK CHOPS 31 Grilled asparagus, stout onion, Yukon potato coins, whole grain mustard sauce MUSSELS BUCATINI 25 Kimchi, garlic, sesame oil, butter, white wine, chili paste, fish sauce, green onion, coconut milk NATURAL FILET MIGNON * 42 Chorizo, red and green bell pepper, fingerling potato, chimichurri, micro cilantro CREEKSTONE NATURAL NEW YORK * 48 Plancha charred New York, spiced garlic butter, melted potato SIDES MAC & ‘SHROOMS’ 12 White cheddar, wild mushrooms, bread crumbs ROASTED GOLDEN BEETS 12 Creamy grits, bacon braised chard, apple cider reduction, sunflower seeds TRUFFLED THIN FRIES 9 Blue cheese sauce, truffle oil ROASTED BRUSSELS SPROUTS 13 Bacon, onion, 4 year cheddar, maple balsamic glaze OUR SEASONAL FARE STARS LOCAL AND ORGANIC INGREDIENTS WHENEVER POSSIBLE, SOURCED FROM ARTISANAL PURVEYORS WHO SHARE OUR LOVE OF QUALITY AND CRAFT. GENERAL MANAGER CHRIS MARTINEZ CHEF DE CUISINE CHUCK ABAIR WEST COAST OYSTER* Each 3.5 | ½ Dozen 20 | Dozen 37 OYSTERS White balsamic mignonette, cocktail sauce, lime. Ask your server for daily selection. EAST COAST OYSTER* Each 3.75 | ½ Dozen 21 | Dozen 39 *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS
Transcript of DINNER MENU - Saint & Second€¦ · TRUFFLE & ARTICHOKE 14 Artichoke, oven dried tomato, ricotta,...
D I N N E R M E N UW I N T E R
D I N N E R M E N U
C O C K T A I L S
S & S M O S C OW M U L E 13.5
C h r i st i a n i a Vo d ka , h o u s e - m a d e a g ave g i n g e r sy r u p, Q s p a r k l i n g s o d a , f re s h l i m e j u i c e • S u b st i t u te R e d b re a st 12 Yr O l d W h i s key fo r S a i n t I r i s h M u l e
W H I S K E Y A N D C O L A 1 5
B u s h m i l l s B l a c k B u s h I r i s h W h i s key, Q s p a r k l i n g s o d a , h o u s e - m a d e c o l a sy r u p
T H E I C O N 1 6
O l i ve - wa s h e d C h r i st i a n i a Vo d ka , D o l i n D r y Ve r m o u t h , b l e u c h e e s e o l i ve s
M Y PA LO M A 1 4
G ra n D ove j o Te q u i l a , f re s h c i t r u s, a g ave n e cta r, Q g ra p ef r u i t s o d a , b l a c k l ava s a l t
T H E M I N T E D R O RY 14
Pe p p e r m i n t te a i nf u s e d R e d b re a st 12 Yr O l d I r i s h W h i s key, l e m o n j u i c e, e g g w h i te
H A Z E L E Y E S 1 4
C o c o a n i b i nf u s e d B a t i S p i c e d R u m , h a ze l n u t o rg e a t , B i t te r Tr u t h C h o c o l a te B i t te rs, p ret ze l a n d s u g a r r i m
TAST E S L I K E W I N T E R 1 4
C o l a sy r u p, l e m o n j u i c e, p u re c o l d - p re s s e d c ra n b e r r y j u i c e, A r ra n 10 y r, s m o ke d c i n n a m o n st i c k
G O O D V I B E S O N LY 15
B a r r H i l l G i n , Z i r b e n z S to n e P i n e L i q u e u r, h o n ey, s a g e, f re s h c i t r u s, a b s i n t h e r i n s e
C O C K TA I L O F T H E M O N T H P r i c e va r i e s C o c k ta i l c h a n g e s e a c h m o n t h , m a d e w i t h s e a s o n a l i n g re d i e n ts
S M A L L S
H O U S E B R A I D E D O N I O N B R E A D 7
S we et b u t te r, s m o ke d s e a s a l t
W H I T E B E A N & R E D P E P P E R H U M M U S 10C a p e r b e r r y, s m o ke d p a p r i ka o i l , g r i l l e d f l a t b re a d
G R I L L E D O CTO P U S 15M a r i n a te d o cto p u s, f i n g e r l i n g p ota to, a r u g u l a , g ra p ef r u i t , p e p p a d ew p e p p e r, o l i ve ta p e n a d e
D U C K M E AT BA L LS 13S h a l l ots & h o i s i n g l a ze, s h i s h i to p e p p e r, ra d i s h
L A M B B E L LY, KO R E A N ST Y L E 1 6Green onion, kimchi, pickled daikon wrap
SA L M O N P O K E * 15S k u n a B ay s a l m o n , wa ka m e s e awe e d , g re e n o n i o n , s e s a m e s e e d s,c h i l i g a r l i c v i n a i g ret te, ta ro c h i p s
W I N T E R F R I T TO 1 2B e e r b a t te re d a c o r n s q u a s h , p o r to b e l l o m u s h ro o m , c r u s h e d f i n g e r l i n g p ota to, m i s o a i o l i
LO B ST E R & C R A B CA K E S 15F r i s e e & m i c ro s h i s o, a p p l e c e l e r y v i n a i g ret te, ta r ra g o n ta r ta r s a u c e
W I L D B OA R R I B S 1 2A p p l e c i d e r b ra i s e d , h o u s e - m a d e p i c k l e, s m o ke d c o l a ste a k s a u c e
WA GY U ST E A K CA R PAC C I O 1 4S a l s a m a c h a , ro a ste d c o r n , m i c ro c i l a n t ro, c h i c h a r ro n e s
B U R G E R S & S U C H
S & S S I G N AT U R E B U R G E R * 2 0H o u s e - s m o ke d b e ef b e l l y b a c o n , g ra s s - fe d b e ef, d r y - a g e d b e ef b u t te r, c h i p ot l e m ayo, m a p l e g l a ze, m oz za re l l a c h e e s e, p i c k l e, s h i s h i to p e p p e r, c r i s py o n i o n
A M E R I CA N * 16G ra s s - fe d b e ef, c h e d d a r c h e e s e, o n i o n , to m a to, p i c k l e, l et t u c e, s e c ret s a u c e
W E ST E R N * 17G ra s s - fe d b e ef, p e p p e r j a c k , b b q s a u c e, d b l s m o ke d b a c o n , c a ra m e l i ze d o n i o n , p i c k l e, s e c ret s a u c e
V E G G I E 16H o u s e - m a d e ve g g i e p a t t y, b r i e, to m a to, l et t u c e, s e c ret s a u c e
F I S H & C H I P S 18B e e r b a t te re d A l a s ka n c o d , t h i n f r i e s, m a l t v i n e g a r a i o l i , c o c k ta i l s a u c e
F L A T B R E A D S
T R U F F L E & A RT I C H O K E 1 4A r t i c h o ke, ove n d r i e d to m a to, r i c ot ta , b l a c k t r u f f l e, t r u f f l e o i l , I ta l i a n h e r b s, to m a to s a u c e, p a r m e s a n , p a rs l ey
B U R R ATA 1 4F re s h b u r ra ta , b r u s s e l s s p ro u ts, b a c o n , o l i ve, to m a to s a u c e, m oz za re l l a
W I L D M U S H R O O M & SAU SA G E 1 4I ta l i a n s a u s a g e, t hy m e, h a ze l n u t p e sto, fo n t i n a , ta l e g g i o
S O U P S & S A L A D S
C H I C K E N G UAJ I L LO S O U P 8Avo c a d o c re m a , g r i l l e d c h i c ke n , f r i e d to r t i l l a
S O U P O F T H E DAY 8
A R U G U L A & Q U I N OA 11To m a to, c u c u m b e r, g ra p ef r u i t , s p i c e d a l m o n d s, l e m o n p a r m e s a n d re s s i n g
• W i t h M o ro c c a n S p i c e d M a r y ’s C h i c ke n B re a st 21
• W i t h S k u n a B ay S a l m o n 2 6
R OAST E D C H I C K E N 21F r i s é e, e n d i ve, b a by g re e n s, s p i c e d wa l n u ts, g re e n a p p l e, d r y c ra n b e r r i e s, a p p l e c e l e r y v i n a i g ret te
S P I C E D S H R I M P 21
S o b a n o o d l e, c u c u m b e r, avo c a d o, ro m a i n e l et t u c e, c h e r r y to m a to, b a s i l v i n a i g ret te, s u nf l owe r s e e d s, c h i c k p e a s, ro a ste d c o r n
T R I -T I P * 2 2
R e d g e m l et t u c e, f r i e d o n i o n , c o r n , p u m p k i n s e e d s, ra d i s h , c h a r re d o n i o n v i n a i g ret te
S & S C O B B 21D u ro c s l a b b a c o n , f r i e d c h i c ke n , e g g , avo c a d o, to m a to, c u c u m b e r, o l i ve s, w h i te c h e d d a r, b u t te r m i l k ra n c h
B I G S
OX TA I L R I S OT TO 2 4B u t te r n u t s q u a s h , ro a ste d m u s h ro o m s, p a r m e s a n c h e e s e, to a ste d p u m p k i n s e e d s, l i m e
R OAST E D M A RY ' S ½ C H I C K E N 27C a r rot p u r é e, g n o c c h i , ra i n b ow c h a rd
S K U N A BAY SA L M O N 2 8B a s i l b row n b u t te r, h a ze l n u ts, g re e n b e a n s, c r è m e f ra î c h e m a s h
DAY B OAT S CA L LO P S 31A r t i c h o ke h e a r t , f i n g e r l i n g p ota to, a s p a ra g u s, s af f ro n , g a r l i c, s h a l l ots, m u s s e l s, m i c ro s h i s h o, c h i l i f l a ke s
M I S O G L A Z E D B L AC K C O D 3 1K i m c h i f r i e d r i c e, b l a c k s e s a m e c r u st , g re e n o n i o n , b ro c c o l i n i , m i s o g i n g e r b rot h
SA L M O N C R E E K S M O K E D P O R K C H O P S 3 1G r i l l e d a s p a ra g u s, sto u t o n i o n , Yu ko n p ota to c o i n s, w h o l e g ra i n m u sta rd s a u c e
M U S S E LS B U CAT I N I 2 5K i m c h i , g a r l i c, s e s a m e o i l , b u t te r, w h i te w i n e, c h i l i p a ste, f i s h s a u c e, g re e n o n i o n , c o c o n u t m i l k
N AT U R A L F I L E T M I G N O N * 4 2C h o r i zo, re d a n d g re e n b e l l p e p p e r, f i n g e r l i n g p ota to, c h i m i c h u r r i , m i c ro c i l a n t ro
C R E E KSTO N E N AT U R A L N E W YO R K * 4 8P l a n c h a c h a r re d N ew Yo r k , s p i c e d g a r l i c b u t te r, m e l te d p ota to
S I D E S
M AC & ‘ S H R O O M S ’ 12W h i te c h e d d a r, w i l d m u s h ro o m s, b re a d c r u m b s
R OAST E D G O L D E N B E E TS 1 2C re a my g r i ts, b a c o n b ra i s e d c h a rd , a p p l e c i d e r re d u ct i o n , s u nf l owe r s e e d s
T R U F F L E D T H I N F R I E S 9B l u e c h e e s e s a u c e, t r u f f l e o i l
R OAST E D B R U S S E LS S P R O U TS 13B a c o n , o n i o n , 4 ye a r c h e d d a r, m a p l e b a l s a m i c g l a ze
O U R S E A S O N A L F A R E
S T A R S L O C A L A N D O R G A N I C
I N G R E D I E N T S W H E N E V E R
P O S S I B L E , S O U R C E D F R O M
A R T I S A N A L P U R V E Y O R S
W H O S H A R E O U R L O V E O F
Q U A L I T Y A N D C R A F T .
G E N E R A L M A N A G E R
C H R I S M A R T I N E Z
C H E F D E C U I S I N E
C H U C K A B A I R
W E ST C OAST OYST E R *
E a c h 3.5 | ½ D oze n 2 0 | D oze n 37
OY
ST
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White balsamic mignonette, cocktail sauce, l ime. Ask your server for daily selection.
E AST C OAST OYST E R *
E a c h 3.7 5 | ½ D oze n 21 | D oze n 3 9
* C O N S U M I N G R A W O R U N D E R C O O K E D M E AT S , P O U LT R Y, S E A F O O D , S H E L L F I S H , O R E G G S M AY I N C R E A S E Y O U R R I S K O F F O O D B O R N E I L L N E S S
S E E O U R B A R B O O K F O R A C O M P L E T E L I S T I N G O F O U R B E E R , W I N E , A N D S P I R I T O F F E R I N G S
L I Q U I D S
1.2
02
0
L I Q U I D S
S P A R K L I N G Deutz Brut, Champagne, France, NV 7 5 D e u t z B r u t R o s é 10 5 C h a m p a g n e, F ra n c e, N V Le C o l t u re B r u t R o s é 13 4 6 Veneto, I taly, NVLe Colture 'Cruner' 41 D O C G P ro s e c c o Va l d o b b i a d e n e, I ta l y, N VM e d i vo l C r é m a n t d e L i m o u x B r u t 12 4 2 L i m o u x , F ra n c e, N VM u g a ' C o n d e d e H a ro ' 14 4 9 Brut Cava DOCa, Spain, ‘15S a n Ve n a n z i o D O C G P ro s e c c o 1 1 3 9 Ve n eto, I ta l y, N V
C H A R D O N N A Y
Chalone Vineyard Estate, Chalone, ‘15 12 4 2D e l a i re G raf f E sta te R e s e r ve 14 4 9 B a n g h o e k , S o u t h Af r i c a , ' 17 D o m a i n e C o rd i e r M a c o n 16 5 6 ' Au x B o i s d ' a l l i e r ' M a c o n , B u rg u n d y, F ra n c e, ' 15 D o m a i n e R o l a n d Lava n t u re u x 74 C h a b l i s, F ra n c e, ‘ 16Fo r t R o s s, Fo r t R o s s - S e av i ew 8 2 S o n o m a C o a st , ' 16R a m ey, R u s s i a n R i ve r Va l l ey, ‘ 14 78Saxon Brown, 'Durell Vineyard' 17 6 4 Sonoma Coast, '13S o j o u r n C e l l a rs, ' D u re l l V i n eya rd ' 9 3 S o n o m a C o a st , ' 16
P I N O T G R I G I O
C a s a l i M a n i a g o 10 3 6 C o l l i O r i e n ta l i d e l F r i u l i , I ta l y, ' 16
R O S É C h a te a u Va l J o a n i s, ' J o s e p h i n e ' 14 4 9 C ote s d u Lu b e ro n , F ra n c e, ' 18 M u g a , R i o j a , S p a i n , ' 17 12 4 2
S A U V I G N O N B L A N C G ra s s i n i , H a p py C a nyo n 6 5 S a n ta B a r b a ra , ' 14La Pet i te Pe r r i e re 9 3 3 Lo i re Va l l ey, F ra n c e, ' 17Pe j u , N a p a Va l l ey, ' 17 13 4 6
O T H E R W H I T E V A R I E T A L S
Barone di Villagrande Etna Bianco 13 4 6 D O C S u p e r i o re C a r r i c a n te, S i c i l y, I ta l y, ' 17D r. H e r m a n n ‘ H ’ R i e s l i n g 14 4 9 M o s e l , G e r m a ny, ' 18Fe r ra to n Pe re & F i l s ' La u d e n ' 12 4 2 W h i te R h o n e, C ote s - d u - R h o n e s V i l l a g e s, F ra n c e, ' 16
Z I N F A N D E L A r m i d a W i n e r y 16 5 6 Maple Creek Vineyard, Sonoma Valley '15 Tu r l ey, ‘J u ve n i l e,’ C a l i fo r n i a , ‘ 16 6 5
M A L B E C Ta p i z , ' B l a c k Te a rs ' 78 M e n d oza , A rg e n t i n a , ' 13Weinert Mendoza, Argentina, '06 16 5 6
S Y R A H
Fe r ra to n Pe re & F i l s ' C a l e n d e s ' 70 C roze s - H e r m i ta g e, F ra n c e, ' 15Saxon Brown ‘Fighting Brothers’ 16 5 6 S o n o m a C o a st , ‘ 13
D R A F T
PA L E A L E SK n e e D e e p B rew i n g 8 C i t ra L i g h ts Pa l e A l e 5.5 %
C I D E R2 Tow n s G i n j a N i n j a 6 % 8
SA I S O N / FA R M H O U S E A L E S B o u l eva rd B rew i n g Ta n k 7 8.7 5 8.5 % (13 oz g l a s s )
B E L G I A N - ST Y L E ST R O N G A L EV i cto r y B rew i n g G o l d e n M o n key 7.7 5 9.5 % (13 oz g l a s s )
STO U T / P O RT E RAllagash Black Belgian Style Stout 8.7 5 7.5 % (13 oz g l a s s )
B e l l ’s B rew i n g Ka l a m a zo o S to u t 6 % 8E p i c B rew i n g 8 S o n of a B a pt i st 8 % (13 oz g l a s s )
C R E A M A L EA n d e rs o n Va l l ey 8 C e r veza C re m a 5 %
M A LT YC l a re m o n t B rew i n g 9 I m p e r i a l R e d A l e 10.1% (13 oz g l a s s )
F i g u e ro a M o u n ta i n 8 D a n i s h R e d La g e r 5.5 %
S O U R A L ET h e B r u e r y W i t T h e F u n k 9 5.7 % (13 oz g l a s s )
W H E AT A L E SF u n k we r ks B e l g i a n - S t y l e W h i te A l e 8 4.8 % (13 oz g l a s s )
Karl Strauss Windansea Wheat 5.1% 7.7 5
L A G E R / P I LS N E RA l e s m i t h 7.7 5 S u b l i m e M ex i c a n La g e r 5. 2 %B e a c hwo o d B rew i n g 7.7 5 Fo a m To p B l o n d e 5.5 %C h a p m a n C raf te d P i l s n e r 5. 2 % 8.7 5C o m m o n S p a c e 8 H e l l e s La g e r 5. 2 %S to n e B rew i n g 7.7 5 Tro p i c of T h u n d e r La g e r 5.8 %
I N D I A PA L E A L E21st A m e n d m e n t 8 B l o o d O ra n g e I PA 7 % B e a c hwo o d R ota t i n g I PA 8.7 5E l S e g u n d o M ay b e r r y I PA 7.1% 8.7 5K i n g H a r b o r T i k i H u t 7.5 % 7.7 5M o d e r n T i m e s 9 R ota t i n g I PA 7. 2 %T h re e We ave rs 8.7 5 K n ot t y I PA 8.6 % (13 oz g l a s s )
N O N - A L C O H O L I C B E V E R A G E S
Llanllyr Source Sparkling Water 750ml 8 Llanllyr Source Spring Water 750ml 8 M ex i c a n C o ke : 12 oz 4 D i et C o ke : 8 oz 2 .7 5 7- U p / R o ot B e e r 3.7 5 Q C l u b S o d a / To n i c / G i n g e r A l e 2 .5O ra n g e J u i c e 5 G ra p ef r u i t J u i c e 5
H O U S E - M A D E C O L A 4.7 5 H o u s e - m a d e c o l a sy r u p a n d Q S o d a Wa te r
H O U S E L E M O N A D E S P l a i n 4.7 5 Ka l e + C u c u m b e r 5 B l u e b e r r y 5
C O F F E E , E S P R E S S O & T E A
Serving Trinidad Fair Trade & Organic Coffee * N o n - fa t & a l m o n d m i l k ava i l a b l e
R e g u l a r o r D e c af (unlimited refills) 4
F re n c h P re s s 7 E s p re s s o 4 6S a i n t M a tc h a La t te 6H a r n ey & S o n s Te a 4
S P A N I S H R E D S
E m i l i o M o ro, ' M a l l e o l u s ' 78 R i b e ra d e l D u e ro, ' 15 La R i o j a A l ta , ' V i ñ a A l b e rd i ' 14 4 9 Te m p ra n i l l o R e s e r va , R i o j a , ' 12La R i o j a A l ta , ' V i ñ a A rd a n za ' 67 Te m p ra n i l l o R e s e r va , R i o j a , ' 0 9Te m p o s Ve g a S i c i l i a 12 5 ' P i n t i a ' T i n ta d e To ro, To ro, ' 13To r re d e O ñ a Te m p ra n i l l o R e s e r va 6 2 R i o j a , ' 12
P I N O T N O I R H a n ze l l , S o n o m a Va l l ey, ‘ 13 14 5 L i n c o u r t , S a n ta R i ta H i l l s, ‘ 16 14 4 9 Maison Champy Beaune Premier Cru 14 0 B u rg u n d y, F ra n c e, ' 15 Paul Hobbs, Russian River Valley, ‘16 9 4Pellegrini, Russian River Valley, '15 18 6 8S py Va l l ey 16 5 6 M a r l b o ro u g h , N ew Ze a l a n d , ' 14V i n c e n t C h r i sto p h e r 9 8 Wa l a l a V i n eya rd , S o n o m a C o a st , ' 15
R E D B L E N D S & OT H E R G R A P E S C a s a Fe r re i r i n h a ‘ Q u i n ta d a Le d a’ 13 5 D o u ro, Po r t u g a l , ‘ 11 C h a p p e l l et M o u n ta i n C u v é e 6 6 N a p a Va l l ey, ' 16Domaines Barons de Rothschild 10 0 & Catena ‘Caro’, Mendoza, Argentina, '14D o m a i n e s B a ro n s d e R ot h s c h i l d 6 3 C h a te a u d ’Au s s i è re s G S M B l e n d C o r b i è re s, F ra n c e, ' 14Hill Family, 'Red Door', Napa Valley, '13 14 0 Pe j u M e r l ot , N a p a Va l l ey, ' 15 6 8 V I K , ' La P i u B e l l e ' 9 8 C a c h a p o a l Va l l ey, C h i l e, ' 11VIK, 'Mil la Cala' , Mil lahue, Chile, '12 16 5 6V I K , M i l l a h u e, C h i l e, ' 12 18 5
C A B E R N E T S A U V I G N O N B e h re n s Fa m i l y, ' H o m e l a n d ' 2 2 7 7 N a p a Va l l ey, ' 14 C l i f f Le d e 147 S ta g s Le a p D i st r i ct , N a p a Va l l ey, ' 16E l d e r to n E sta te 18 6 8 B a ro s s a Va l l ey, Au st ra l i a , ' 15 G o u g u e n h e i m R e s e r va 12 4 2 M e n d oza , A rg e n t i n a , ‘ 14 J a m i e s o n R a n c h V i n eya rd s 8 4 ' D o u b l e La r i a t ' , N a p a Va l l ey, ' 16Pa u l H o b b s, N a p a Va l l ey, ‘ 14 13 5 S a n Fa b i a n o C a l c i n a i a 14 4 9 Tu s c a ny, I ta l y, ' 14
B O R D E A U X C h â te a u C a n te n a c B row n 16 0 M a rg a u x , ' 15C h â te a u K i r wa n , M a rg a u x , ' 10 19 0Château Lynch Moussas Pauil lac, '15 12 5C h â te a u S é g u r P h é l a n 1 19 S a i n t - E st è p h e, ' 0 6D o m a i n e s B a ro n s d e R ot h s c h i l d 9 8 ' L é g e n d e ' , Pa u i l l a c, ' 15
I T A L I A N R E D S C o n te D ' At t i m i s - M a n i a g o 15 5 6 Cabernet Blend, 'Vignaricco', Friuli , '10 C o rd e l l a R o s s o d i M o n ta l c i n o 7 5 S a n g i ove s e, Tu s c a ny, ' 16 D o n n e F i t t i p a l d i B o l g h e r i R o s s o 6 5 S u p e r Tu s c a n , Tu s c a ny, ' 16 D u c a C a r l o G u a r i n i 4 9 N e g ro a m a ro ' N a t i vo ' , S a l e n to, ' 17Tignanello Super Tuscan, Tuscany, '16 18 0Va l i a n o C h i a n t i C l a s s i c o 4 6 Po g g i o Te o, Tu s c a ny, ' 12
W I N T E R
