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D I N N E R M E N U S U M M E R D I N N E R M E N U COCKTAILS S&S MOSCOW MULE 13 Christiania Vodka, house-made agave ginger syrup, Q sparkling water, fresh lime juice •Substitute Redbreast 12yr for an Irish Mule WHISKEY AND COLA 14 Bushmills Single Malt 10yr Whiskey, house-made cola syrup, Q sparkling water SAINT TINI 14 Christiania Vodka, Dolin Dry Vermouth, orange bitters, twist or olive SUNSHINE SHANDY 14 Plantation Pineapple, fresh citrus blend, cane sugar, Ommegang Pale Sour, candied grapefruit RASBERRY BERET 13 Gran Dovejo Silver Tequila, raspberry rosewater cordial, fresh lemon juice, Q soda water SPECIAL TEA COCKTAIL 13.5 Peach tea infused Knappogue 14 yr Irish Whiskey, cane sugar, fresh lemon juice, egg white, nutmeg THE HONEY-DO LIST 15 McKenzie Chardonnay Finished Bourbon, Italicus Bergamotto, honey, grapefruit bitters ALOE THERE 15.5 Chareau Aloe Vera Liqueur, Luxardo Bitter Bianco, muddled cucumber, fresh lemon juice, prosecco, sparkling water SMALLS HOUSE BRAIDED ONION BREAD 7 Sweet butter, smoked sea salt WHITE BEAN & RED PEPPER HUMMUS 10 Caperberry, smoked paprika oil, grilled flatbread FRIED OCTOPUS 13 Fingerling potato, pickled red onion, arugula, sriracha aioli, lime juice DUCK MEATBALLS 13 Shallot & hoisin glaze, shishito pepper, radish LAMB BELLY, KOREAN STYLE 13 Green onion, kimchi, pickled daikon wrap SALMON CRUDO * 14 Shimeji mushroom, peach, black bean vinaigrette, corn chips FRIED ARTICHOKE 10 Fried, marinated artichoke hearts, broccolini, charred onion aioli LOBSTER & CRAB CAKES 14 Frisee & micro shiso, apple celery vinaigrette, tarragon tartar sauce MARROW BONES 14 Mushroom & olive tapenade, country bread, dry herbs HEIRLOOM TOMATO SALAD 13 Burrata cheese, cucumber, curry yogurt, mint, cilantro BURGERS & SUCH AMERICAN * 16 Grass-fed beef, cheddar cheese, tomato, pickle, lettuce, secret sauce WESTERN * 16 Grass-fed beef, peppered 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 R ATATO U I L L E 13 Eggplant, green squash, heirloom cherry tomato, goat cheese, tomato sauce, herb de provence B U R R ATA 14 Fresh burrata, brussels sprouts, bacon, olive, tomato sauce, mozzarella CHICKEN & ARTICHOKE 14 Roasted chicken, artichoke, tomato, onion, basil, ricotta cheese sauce, fontina WILD MUSHROOM & SAUSAGE 14 Italian sausage, thyme, pesto, fontina, taleggio SOUPS & SALADS CHICKEN GUAJILLO SOUP 8 Avocado crema, grilled chicken, fried tortilla SOUP OF THE DAY 8 ARUGULA & QUINOA 9 Tomato, cucumber, grapefruit, spiced almonds, lemon parmesan dressing • With Moroccan Spiced Mary’s Chicken Breast 19 • With Skuna Bay Salmon 24 CHICKEN & GOAT CHEESE 19 Seasoned chicken breast, goat cheese, mâche, red baby gem lettuce, tomato, green bean, green goddess dressing, peppadew peppers, avocado, sunflower seeds SPICED SHRIMP 19 Peaches, feta cheese, pickled carrots, candied peanuts, peach vinaigrette AHI SOBA * 22 Soba noodles, cabbage, cucumber, mint, cilantro, pickled carrots, sesame seeds, sliced almonds, togarashi vinaigrette, green onions S&S COBB 19 Duroc slab bacon, fried chicken, egg, avocado, tomato, cucumber, olives, white cheddar, buttermilk ran ch BIGS SEAFOOD BUCATINI 22 Clams, mussels, cod, saffron broth, prosciutto, zucchini, fennel, bucatini pasta, parsley, grilled bread ROASTED MARY'S ½ CHICKEN 26 Carrot purée, gnocchi, rainbow chard SKUNA BAY SALMON 28 Basil brown butter, hazelnuts, green beans, crème fraîche mash DAY BOAT SCALLOPS 29 Roasted Maine scallops, kamut mushroom pilaf, bacon butter ALASKAN HALIBUT * 33 Roasted corn, cilantro, lime, salsa macha, candied peanuts SALMON CREEK SMOKED PORK CHOPS Grilled asparagus, stout onion, Yukon potato coins, whole grain mustard sauce DURHAM RANCH BISON SHORT RIB 29 White grits, spinach, crispy shallots, porter & chipotle reduction NATURAL FILET MIGNON * 39 Mash potatoes, patty pan, pea greens, port wine bacon glaze WAGYU RIBEYE * 52 9oz eye of ribeye, beer potatoes, smoked tomato beer sauce WEST COAST OYSTER* Each 3 | ½ Dozen 18 | Dozen 35 SIDES MAC & ‘SHROOMS’ 12 White cheddar, wild mushroom, bread crumbs GRILLED ASPARAGUS 11 Prosciutto, sunny side-up egg, shaved parmesan, crumbs TRUFFLED THIN FRIES 9 Blue cheese sauce, truffle oil ROASTED BRUSSELS SPROUTS 12 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. EXECUTIVE CHEF SHELLY BOJORQUEZ GENERAL MANAGER BRIAN WHITSON CHEF DE CUISINE CHUCK ABAIR 28 OYSTERS White balsamic mignonette, cocktail sauce, lime. Ask your server for daily selection. EAST COAST OYSTER* Each 3.25 | ½ Dozen 19 | Dozen 37

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Page 1: DINNER MENU - saintandsecond.com · DINNER MENU S U M M ER COCKTAILS S&S MOSCOW MULE 13 Christiania Vodka, house-made agave ginger syrup, Q sparkling water, fresh …

D I N N E R M E N US U M M 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

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 wa te r, 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 y r fo r a n I r i s h M u l e

W H I S K E Y A N D C O L A 14

B u s h m i l l s S i n g l e M a l t 10 y r W h i s key, h o u s e - m a d e c o l a sy r u p, Q s p a r k l i n g wa te r

SA I N T T I N I 14

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 , o ra n g e b i t te rs, t w i st o r o l i ve

S U N S H I N E S H A N DY 14

P l a n ta t i o n P i n e a p p l e, f re s h c i t r u s b l e n d , c a n e s u g a r, O m m e g a n g Pa l e S o u r, c a n d i e d g ra p ef r u i t

R AS B E R RY B E R E T 13

G ra n D ove j o S i l ve r Te q u i l a , ra s p b e r r y ro s ewa te r c o rd i a l , f re s h l e m o n j u i c e, Q s o d a wa te r

S P E C I A L T E A C O C K TA I L 13.5

Pe a c h te a i nf u s e d K n a p p o g u e 14 y r I r i s h W h i s key, c a n e s u g a r, f re s h l e m o n j u i c e, e g g w h i te, n u t m e g

T H E H O N E Y- D O L I ST 15

M c Ke n z i e C h a rd o n n ay F i n i s h e d B o u r b o n , I ta l i c u s B e rg a m ot to, h o n ey, g ra p ef r u i t b i t te rs

A LO E T H E R E 15.5

C h a re a u A l o e Ve ra L i q u e u r, Lu xa rd o B i t te r B i a n c o, m u d d l e d c u c u m b e r, f re s h l e m o n j u i c e, p ro s e c c o, s p a r k l i n g wa te r

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 10

C 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

F R I E D O CTO P U S 13

F i n g e r l i n g p ota to, p i c k l e d re d o n i o n , a r u g u l a , s r i ra c h a a i o l i , l i m e j u i c e

D U C K M E AT BA L LS 13

S h a l l ot & 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 13

G re e n o n i o n , k i m c h i , p i c k l e d d a i ko n w ra p

SA L M O N C R U D O * 14

S h i m e j i m u s h ro o m , p e a c h , b l a c k b e a n v i n a i g ret te, c o r n c h i p s

F R I E D A RT I C H O K E 10

F r i e d , m a r i n a te d a r t i c h o ke h e a r ts, b ro c c o l i n i , c h a r re d o n i o n a i o l i

LO B ST E R & C R A B CA K E S 14

F 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

M A R R OW B O N E S 14

M u s h ro o m & o l i ve ta p e n a d e, c o u n t r y b re a d , d r y h e r b s

H E I R LO O M TO M ATO SA L A D 13

B u r ra ta c h e e s e, c u c u m b e r, c u r r y yo g u r t , m i n t , c i l a n t ro

B U R G E R S & S U C H

A M E R I CA N * 16

G ra s s - fe d b e ef, c h e d d a r c h e e s e, 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 * 16

G ra s s - fe d b e ef, p e p p e re d 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 16

H 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 18

B 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

R ATATO U I L L E 1 3

E g g p l a n t , g re e n s q u a s h , h e i r l o o m c h e r r y to m a to, g o a t c h e e s e, to m a to s a u c e, h e r b d e p rove n c e

B U R R ATA 1 4

F 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

C H I C K E N & A RT I C H O K E 1 4

R o a ste d c h i c ke n , a r t i c h o ke, to m a to, o n i o n , b a s i l , r i c ot ta c h e e s e s a u c e, fo n t i n a

W I L D M U S H R O O M & SAU SA G E 1 4

I ta l i a n s a u s a g e, t hy m e, 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 8

Avo 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 9

To 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 19

• W i t h S k u n a B ay S a l m o n 2 4

C H I C K E N & G OAT C H E E S E 19

S e a s o n e d c h i c ke n b re a st , g o a t c h e e s e, m â c h e, re d b a by g e m l et t u c e, to m a to, g re e n b e a n , g re e n g o d d e s s d re s s i n g , p e p p a d ew p e p p e rs, avo c a d o, s u nf l owe r s e e d s

S P I C E D S H R I M P 19

Pe a c h e s, feta c h e e s e, p i c k l e d c a r rots, c a n d i e d p e a n u ts, p e a c h v i n a i g ret te

A H I S O BA * 2 2

S o b a n o o d l e s, c a b b a g e, c u c u m b e r, m i n t , c i l a n t ro, p i c k l e d c a r rots, s e s a m e s e e d s, s l i c e d a l m o n d s, to g a ra s h i v i n a i g ret te, g re e n o n i o n s

S & S C O B B 19

D 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

S E A F O O D B U CAT I N I 2 2

C l a m s, m u s s e l s, c o d , s af f ro n b rot h , p ro s c i u t to, z u c c h i n i , fe n n e l , b u c a t i n i p a sta , p a rs l ey, g r i l l e d b re a d

R OAST E D M A RY ' S ½ C H I C K E N 2 6

C 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 8

B 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 2 9

R o a ste d M a i n e s c a l l o p s, ka m u t m u s h ro o m p i l af, b a c o n b u t te r

A L AS K A N H A L I B U T * 3 3

R o a ste d c o r n , c i l a n t ro, l i m e, s a l s a m a c h a , c a n d i e d p e a n u ts

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

G 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

D U R H A M R A N C H B I S O N S H O RT R I B 2 9

W h i te g r i ts, s p i n a c h , c r i s py s h a l l ots, p o r te r & c h i p ot l e re d u ct i o n

N AT U R A L F I L E T M I G N O N * 3 9

M a s h p ota to e s, p a t t y p a n , p e a g re e n s, p o r t w i n e b a c o n g l a ze

WA GY U R I B E Y E * 5 2

9 oz eye of r i b eye, b e e r p ota to e s, s m o ke d to m a to b e e r s a u c e

W E ST C OAST OYST E R *

E a c h 3 | ½ D oze n 1 8 | D oze n 3 5

S I D E S

M AC & ‘ S H R O O M S ’ 12

W h i te c h e d d a r, w i l d m u s h ro o m , b re a d c r u m b s

G R I L L E D AS PA R A G U S 11

P ro s c i u t to, s u n ny s i d e - u p e g g , s h ave d p a r m e s a n , c r u m b s

T R U F F L E D T H I N F R I E S 9

B 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 12

B 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 .

E X E C U T I V E C H E F

S H E L L Y B O J O R Q U E Z

G E N E R A L M A N A G E R

B R I A N W H I T S O N

C H E F D E C U I S I N E

C H U C K A B A I R

2 8

OY

ST

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S

W h i te b a l s a m i c m i g n o n et te, c o c k ta i l s a u c e, l i m e. As k yo u r s e r ve r fo r d a i l y s e l e ct i o n .

E AST C OAST OYST E R *

E a c h 3. 2 5 | ½ D oze n 19 | D oze n 37

Page 2: DINNER MENU - saintandsecond.com · DINNER MENU S U M M ER COCKTAILS S&S MOSCOW MULE 13 Christiania Vodka, house-made agave ginger syrup, Q sparkling water, fresh …

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

6.2

2.2

018

L I Q U I D S

S P A R K L I N G D e u t z B r u t 6 8 C h a m p a g n e, F ra n c e, N VD 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 n o b l e G ra n d C r u B l a n c d e B l a n c s 8 9 C h a m p a g n e, F ra n c e, 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 VS a n Ve n a n z i o D O C G P ro s e c c o 10 3 6 Ve n eto, I ta l y, N V Ta s i P ro s e c c o, Trev i s o 4 9 Ve n eto, I ta l y, N V

C H A R D O N N A Y B a l l ot - M i l l ot B o u rg o g n e 12 4 4 F ra n c e, ' 13D o m a i n e J e a n - M a rc M o rey 8 9 Le s G reve s B l a n c B e a u n e P re m i e r C r u , F ra n c e, ' 14Fo l ey J o h n s o n , C a r n e ro s, ' 16 14 4 9H e sta n , S a n F ra n c i s c o B ay, ‘ 13 87H i l l Fa m i l y E sta te R e s e r ve 17 6 2 N a p a Va l l ey. ' 13N u g a n E sta te 9 3 3 S o u t h E a ste r n Au st ra l i a , ‘ 15P i e r re Yve s - C o l i n M o rey 6 8 B o u rg o g n e, F ra n c e, ' 14R a m ey, R u s s i a n R i ve r Va l l ey, ‘ 14 7 5S 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 '15

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, ' 16Ve l a n te, Ve n eto, I ta l y, ‘ 17 12 4 2

R O S É C u r ra n G re n a c h e 12 4 2 S a n ta B a r b a ra , ‘ 17 V i e V i t é 14 4 9 C ôte d e P rove n c e, F ra n c e, ' 17

S A U V I G N O N B L A N C A l p h o n s e M e l l ot , ' H e rs e s ' 70 Lo i re Va l l ey, F ra n c e, ' 12G 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 10 3 6 Lo i re Va l l ey, F ra n c e, ' 17M a rg e r u m , ‘ S y b a r i te’ 4 5 H a p py C a nyo n , S a n ta B a r b a ra , ‘ 16

O T H E R W H I T E V A R I E T A L S C l a r ks b u rg W i n e C o. V i o g n i e r 12 4 2 C l a r ks b u rg , ' 17S te p h a n E h l a n R i e s l i n g Ka b i n et t 14 4 9 M o s e l , G e r m a ny, ‘ 16

Z I N F A N D E L Tu r l ey, ‘J u ve n i l e,’ C a l i fo r n i a , ‘ 16 16 5 6

M A L B E C C a te n a , La C o n s u l ta 14 4 9 M e n d oza , A rg e n t i n a , ' 15Ta 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 '11

R I O J A / T E M P R A N I L L O C a r l o s S e r re s 12 4 2 R i o j a R e s e r va , S p a i n , ‘ 11E m i l i o M o ro, ' M a l l e o l u s ' 78 R i b e ro d e D u e ro, S p a i n , ' 14

D R A F T

PA L E A L E SE a g l e R o c k R evo l u t i o n 5. 2 % 7.5

C I D E RJ u l i a n C i d e r 8.9 % (14 oz ) 9

SA I S O N / FA R M H O U S E A L E S C o m m o n S p a c e 8.5 J a s m i n e R i c e S a i s o n 5.5 % (14 oz )

B E L G I A N - ST Y L E ST R O N G A L EAve r y B rew i n g T h e R eve re n d 8.5 10 % (14 oz ) T h e B r u e r y O r Xa ta 7. 2 % (14 oz ) 9V i cto r y B rew i n g G o l d e n M o n key 7.5 9.5 % (14 oz )

STO U T / P O RT E RLef t H a n d M i l k S to u t 6 % 7.5A l e S m i t h S p e e d way S to u t 10 12 % (12 oz )

C R E A M A L EM ot h e r E a r t h C a l i C re a m i n’ N i t ro 7.5 5. 2 %

M A LT Y A L E SC o ro n a d o M e r m a i d ' s R e d 5.7 % 7

S O U R A L ED o g f i s h H e a d S e a Q u e n c h A l e 9 4.9 % (14 oz ) O m m e g a n g Pa l e S o u r 6.9 % (14 oz ) 7.5

W H E AT A L E SKa r l S t ra u s s W i n d a n s e a W h e a t 5.1% 7.5

L A G E R / P I LS N E RA l e s m i t h 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 7.5 Fo a m To p B l o n d e 5.5 %C o m m o n S p a c e H e l l e s La g e r 5. 2 % 8K ro m b a c h e r P i l s n e r 4.8 % 7.5S c h ö n ra m e r G o l d 6 % 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 8.5K i n g H a r b o r T i k i H u t 7.5 % 7.5M i k ke l l e r B rew i n g W i n d y H i l l 7 % 9M o d e r n T i m e s O rd e r v i l l e 7. 2 % 8T h re e We ave rs K n ot t y I PA 8.5 8.6 % (14 oz )

B O T T L E D S O D A & W A T E R

B a d o i t S p a r k l i n g Wa te r : 7 5 0 m l 7 E v i a n S t i l l Wa te r : 7 5 0 m l 7 M ex i c a n C o ke : 12 oz 3.7 5 D i et C o ke : 8 oz 2 . 2 5 7- U p 3.5 R o ot B e e r 3.5 Q C l u b S o d a 2 . 2 5 Q To n i c 2 . 2 5Q G i n g e r A l e 2 . 2 5

J U I C E S & L E M O N A D E S

O ra n g e 4.5 P i n e a p p l e 4.5 G ra p ef r u i t 4.5

H O U S E L E M O N A D E S P l a i n 4. 2 5 Ka l e + C u c u m b e r 4.5 B l u e b e r r y 4.5

S Y R A H

S a xo n B row n 15 5 2 S o n o m a C o a st , ‘ 12S p a r k m a n , ' U n ta m e d ' 6 5 C o l u m b i a Va l l ey, Wa s h i n g to n , ' 14

P I N O T N O I R F i d d l e h e a d , ‘ F i d d l e st i x 72 8 ’ 74 S a n ta R i ta H i l l s, ‘ 13 Foxe n , S a n ta M a r i a Va l l ey, ' 14 6 5G ro s F re re et S o e u r 2 2 6 0 H a u te s - C ôte s d e N u i ts, F ra n c e, ' 15 G ro s F re re et S o e u r 13 0 Vo s n e - R o m a n é e, F ra n c e, ' 15 H a n ze l l , S o n o m a Va l l ey, ‘ 13 14 5 J o s e p h D ro u h i n C h o rey Le s B a u n e 5 9 B u rg u n d y, F ra n c e, ‘ 14Le m e l s o n T h e a ' s S e l e ct i o n 6 8 W i l l a m et te Va l l ey, O re g o n , '15 L i n c o u r t 13 4 6 S a n ta R i ta H i l l s, ‘ 15 O c c i d e n ta l , S o n o m a C o a st , ‘ 15 9 8Pa u l H o b b s, R u s s i a n R i ve r Va l l ey, ‘ 14 8 8Pe l l e g r i n i 17 6 4 R u s s i a n R i ve r Va l l ey, ' 15

R E D B L E N D S & O T H E R G R A P E S

Ac re M e r l ot , N a p a Va l l ey, ' 14 71C h a p p e l l et M o u n ta i n C u ve e 6 2 N a p a Va l l ey, ' 16G ra s s i S a n g i ove s e, N a p a Va l l ey, ‘ 14 8 8H i l l Fa m i l y, ' R e d D o o r ' 14 0 N a p a Va l l ey '13M a rg e r u m M 5, R h o n e B l e n d 51 S a n ta B a r b a ra C o u n t y, ‘ 15 S te p h a n i e P ro p r i eta r y R e d 9 8 N a p a Va l l ey, ‘ 12V I K , ' M i l l a C a l a ' 15 5 6 M i l l a h u e, C h i l e, ' 12

C A B E R N E T S A U V I G N O N A l ta , ' O s o M a l o ' 2 2 79 N a p a Va l l ey, ' 14B rave & M a i d e n 5 5 S a n ta Yn ez Va l l ey, ' 15C a s a d e l B o s q u e R e s e r va 11 3 9 R a p e l Va l l ey, C h i l e, ' 15 H i l l Fa m i l y E sta te, ' At l a s Pe a k ' 18 6 5 N a p a Va l l ey, ' 14 Pa 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, ' 11S e b a st i a n i , ' C h e r r y b l o c k ' 16 5 S o n o m a Va l l ey, ‘ 12 S te p h a n i e, N a p a Va l l ey, ‘ 12 9 6Ta n k G a ra g e, ' T h e H e av y ' 107 N a p a Va l l ey, ‘ 14

B O R D E A U X C h â te a u K i r wa n , M a rg a u x , ' 0 0 215C h â te a u Le ov i l l e Poy fe r r é 119 S a i n t J u l i e n , ‘ 13C h â te a u Pey l a To u r, F ra n c e, ‘ 14 13 4 6R o c d e C a m b e s, C ôte s d u B o u rg , ' 11 8 9

I T A L I A N R E D S C o l l i n a d e i Le c c i 70 B r u n e l l o d i M o n ta l c i n o, Tu s c a ny, ' 10 M a st ro j a n n i 9 5 B r u n e l l o d i M o n ta l c i n o, Tu s c a ny, ‘ 11 N u n z i C o n t i 5 6 C h i a n t i C l a s s i c o R e s e r va , Tu s c a ny, ' 13Te n u ta S a n t ’A n to n i o 10 3 6 ' S c a i a , ' C o r v i n a , Ve n eto, ‘ 15

S U M M E R

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