Wines by the Glass

Sparkling
Domaine J Laurens, Blanc de Blanc, NV Cremant de Limoux, Languedoc, France 7 28
A rich toasty nose leads to zesty bubbles and focused citrus flavors finishing both dry and refreshing.
White
Riesling • Allan Scott Marlborough, New Zealand 2005 8 32
The “Moorland block” which directly surrounds the winery contains some of the oldest Riesling vines in
Marlborough. Medium-dry with sweet citrus, ripe limes and grapefruit backed by classic orange peel aromas.
Sauvignon Blanc • Dylan Rutherford, Napa Valley, California, 2005 7 28
Located in the heart of Napa Valley, this juicy wine boast notes of pear, peach, orange, green apple. No oak and
no butter for those looking for something bright and crisp. Great clarity.
Sauvignon Blanc • de Ladoucette “Les Deux Tours” Touraine, France 2004 8 30
The Ladoucette winemaking family control the largest and most famous Pouilly-Fume vineyards and have been
making fine Loire Valley wines for centuries. The nose picks out sweet stone fruits and grass balanced by tart
citrus with a flinty mineral undertone. The palate is light and crisp with lime, flint, and green apple.
Roero Arneis • Marco Porello Camestri, Italy 2005 8 30
Sometimes called Barolo Bianco, this grape from Piedmont grows on steep, sandy soil and has found its best
expression on the left side of the River Tanaro. Aromas of grass, herbs, tangerine and wet stones, it is medium-
weight and dry in the mouth with lively acidity and a long, clean finish.
Pinot Gris • Alma Rosa Santa Barbara County, California 2005 (ORGANIC) 8 32
From the Sanford family of vintners comes this organic crisp and aromatic wine carrying scents of apricot and
tangerine blossom, a hint of pear and honeysuckle. Delicately balanced with acidity as taut as a bowstring.
Chardonnay • Mount Eden Edna Valley, California 2005 8 32
A rich fruit driven style offering balance between acidity and richness. A full mélange of tropical fruits mingle
with apples, pears, and spices through the palate and long, lingering finish.
Rose
Bodegas Inurietta • Navarra, Spain 2005 7 28
100% Garnacha. An off-dry wine with dried cherry fruit yet a touch of sweetness in the finish. Situated north
of Rioja in one of the older areas of Spanish vineyards.
Red
Pinot Noir • Guy Malbete Reuilly, France 2005 9 34
Made in an ancient Loire valley viticultural area that almost disappeared until the mid-1980’s, the Pinot Noirs
from this region tend to be more aromatic than the neighboring Sancerre rouge wines. Light-bodied with a good
dose of minerality from the famous Kimmeridgian marl, also found in Chablis and Sancerre.
Bergerac (Merlot/Cabernet) • Chateau la Colline Bergerac, France 2003 8 30
Bergerac is an appellation east of Bordeaux with the same soil types growing the same grapes but without all
the arrogance! Charles Martin’s Chateau la Colline is a standout of the region producing modern styled wines
of distinction. This Merlot dominated red is full of ripe dark cherries, rich round tannins, and a lingering finish.
“Old Vine Red” • Marietta Cellars Sonoma County, California NV 7 26
Chris Bilbro’s classic California red blend of Zinfandel, Carignane, and Petite Sirah is loaded with spicy,
peppery, ripe blackberry and blueberry fruit. Broad and lush on the palate with a lingering finish.
Sangiovese • Amador Foothill Cellars Shenandoah Valley, California 2003 8 30
Located in the picturesque foothills east of Sacramento, this winery is among the pioneers making Sangiovese in
California. Beyond the deep color and spicy aromas it has strawberry , plum, and cherry fruit flavors enhanced
by refined tannins, firm acidity, and a lingering finish.

Vacqueyras (Grenache/Syrah) • Chateau de Montmirail Rhone Valley, France 2004 9 34

Produced from vines over 40 years of age, this traditional styled Rhone blend of Grenache (70%) and Syrah
(30%) is full bodied with explosive aromas of dark fruits and spices. A copious amount of juicy, mouth filling
fruit is supported by ripe, dusty tannins making this ideal for roasted or grilled meats.

Cabernet Sauvignon • Chapel Hill McLaren Vale, Australia 2005 9 34

Chapel Hills winery, vineyards and historic chapel (1865) are set in a patchwork of olive groves, orchards and
native bush in the rolling hills overlooking the sea. McLaren Vale is a region that perfectly captures the regional
charm of Cabernet Sauvignon. Blackcurrant, beetroot and roasted chestnuts all mingle harmoniously.
 Dessert
Muscat • Domaine de Durban Beaumes de Venise, Rhone Valley, France 2003 8
Tokaji Aszu • Oremus 3 Puttonyos Hungary, 2000 9
Madeira
5 Year Malmsey • Broadbent 7
Aged in oak casks for at least 5 years. A superb, full-bodied, wonderfully rich Madeira with a sweet, rich
chocolaty flavor and a concentrated bouquet. Best enjoyed with desserts or on its own after a meal.
15 Year Malmsey • Blandy’s 12
Madeira at the far end of the sweetness spectrum. Seductive and lush, with fine harmony and intensity, this is
definitely a dessert wine for chocolate with its wonderful toasty molasses, caramel and walnut flavors.
Port
Ruby • Graham’s Six Grape 7
Fresh and grapey, with a deep saturated red color. Flavors of dark cherry, plum, and fig richness all wrapped in
dark chocolate. A fine youthful Port to sip with Stilton.
Port • Ferreira 8
Combines the intensity of a Ruby with the mellowness of a Tawny. Ripe and fruity, showing good body and a
long, smooth finish. Aged for 8 years in oak casks.
Traditional Late Bottled Vintage • Quinta do Crasto 1999 9
From one of the very oldest Quintas in the entire Douro dating back to 1615. Intense aromas of raspberries,
leather, and earth. Full-bodied and medium-sweet, with chewy tannins and a ripe, raisiny aftertaste.
10 Year Tawny • Dow’s 9
Nutty, honeyed characters leap out of the glass. Dry in the palate with a nutty, citrus richness. It is very
elegant and savory with nuts and candied orange peel and plenty of spirituous warmth.
20 Year Tawny • Cockburn’s 14
Aromas of caramel and brown sugar. In the mouth, this port is feminine and delicate, and quite complex with
flavors of roasted nuts, honey, and a bit of citrus lasting through the long finish.
Sherry
Manzanilla ‘La Guita’ • Rainera Perez Marin 5
A pale gold, straw colored wine with a sharp yet delicate aroma of almonds. Light, crisp, and dry on the palate,
this Fino style sherry is served chilled. Perfect as an aperitif.
Palo Cortado ‘Peninsula’ • Lustau 6
A Palo Cortado brings together the finesse and delicacy of an Amontillado on the bouquet with the richness on
the palate of an Oloroso. This rare wine, with its amber gold color, dryness and immensely rich flavor, has light
chocolate and coffee flavors with a long finish.
Moscatel Superior ‘Emilin’ • Lustau 7
Very dense and dark color. A rich concentrated sherry with the distinctive flavor of the Moscatel grape. Smooth
and mellow with a very clean aftertaste. A blockbuster of a dessert wine!
Cider, Mead, etc
Pear Cider “Poiré L’Authentique” • Eric Bordelet 2003 6 24
This is as good as cider can be. Eric farms fourteen different varieties of pears organically and biodynamically
in France’s Loire Valley to produce this off-dry (slightly sweet) cider of amazing character, spice, and nuance.
LindisFarne Mede 8 (4 oz.)
Produced exclusively on what is known as “Holy Island”, Lisdisfarne is a tidal island one mile off the coast of
Northumbria in England. St. Aidan’s winery uses a traditional recipe using honey from the four corners of
the world.
Mountain Meadows Spiced Mead 7
Ginger and tropical spice add depth to this highly enjoyable, medium sweet honey wine. Served warm or cold.
Stone’s Ginger Wine 7
A traditional English favorite since 1740. This ginger-flavored currant wine brings warmth to the soul.
Pelican Sparkler
Sparkling Wine, Bonny Doon Raspberry Framboise 9
Pelican Inn Buck Fizz 8
Our version of the ever popular Mimosa. Sparkling Wine and Orange Juice.
Kir Royale 8
One of the classic aperitifs. Sparkling Wine and a dash of Cassis.