Menus
- Thanksgiving 2024
- Christmas 2024
- New Years Eve 2024
- Summer Prix fixe 2024 $50
- AFTERNOON TEA
- Brunch 11am - 2pm Sunday
- Beginning Fare
- Main Fare
- Sweet Fare
- Casual Lounge Fare
- Wine List
L I M I T E D S E A T I N G
1 P M - 8 P M
FOUR COURSE
D I N N E R
$78 PLUS TAX
Kids 12 or under $36
FIRST IMPRESSION
LOBSTER VOL-AU-VENT
Savory vol-au-vent with marinated lobster
meat, truffle crème fraîche, black caviar,
and chive oil.
SECOND COURSE
PLEASE SELECT ONE
ROASTED BEETS
Baby red and golden beets, cucumber,
whipped black pepper crème fraîche,
watermelon radish, micro herbs, nut-free
kale pesto, and California extra virgin olive
oil.
PUMPKIN BISQUE
Roasted fall squash soup with nutmeg,
coconut yogurt, rosemary oil, and pink
peppercorns (V/VEG).
CLASSIC CAESAR
California Central Valley Bibb lettuce,
creamy Caesar dressing, shaved
Parmigiano, house-made buttered thyme
croutons, and marinated white anchovies.
FALL APPLE AND WALNUT SALAD
Crisp pear, baby greens, roasted walnuts,
dried cherries, sweet red onion,
pomegranate seeds, and organic brown
sugar fennel pollen vinaigrette (V/VEG).
THE MAIN EVENT
PLEASE SELECT ONE
THANKSGIVING ROAST TURKEY
Hormone-free California breast of turkey
with crème fraîche mashed potatoes,
spiced yam purée, traditional sage
stuffing, buttered green beans, herb
gravy, and orange cranberry sauce
BEEF FILET
Grilled Angus beef filet with
herb-buttered mashed potatoes,
asparagus, honey-glazed baby carrots,
caramelized shallots, cabernet sauce,
and hollandaise sauce (GF).
RACK OF LAMB
Mint-rosemary Dijon-crusted lamb with
French haricot verts, baby roasted
turnips, blistered heirloom tomatoes, and
red wine rosemary-mint demi-glace (GF).
SCOTTISH SALMON
Pan-seared herb-crusted Scottish salmon
with sautéed rainbow chard, sunchoke
purée, mango sauce, and herbed lemon
butter sauce (GF).
RISOTTO E SCHIACCIARE
Roasted acorn squash, chanterelle
mushrooms, fresh fine herbs, almond milk,
vegan Parmesan, aged balsamic, and
chili oil (V/VEG) (GF).
FINALE
PLEASE SELECT ONE
POACHED PEAR
Cabernet wine-poached pear with
crème anglaise, Cabernet cinnamon
sauce, petit fours, and French whipped
cream.
PECAN PIE
Mini pecan pie with nutmeg whipped
cream, fresh berries, and vanilla
meringue.
PUMPKIN PIE
Pumpkin pie with French whipped cream,
roasted pumpkin, and vanilla meringue.
GELATO OR SORBET
Executive Chef – Oscar Baralas
FOUR COURSE
DINNER
$84 PLUS TAX & GRATUITY
Kids 12 or under $42
FIRST IMPRESSION
AMUSE-BOUCHE
Melba toast, seared shrimp, whipped
Boursin cheese, pear and onion chutney,
blood orange gastrique sauce.
SECOND COURSE
PLEASE SELECT ONE
WINTER PEAR SALAD
Poached pear, pomegranate seeds,
candied walnuts, baby heirloom tomatoes,
baby mixed greens, watermelon radish,
honey tarragon vinaigrette (V-VEG) (GF).
HOLIDAY BUTTERNUT SOUP
Butternut squash, nutmeg, almond milk,
pepper, coconut yogurt (V-VEG) (GF).
ROAST BEET SALAD
Baby red and golden beets, cucumber,
whipped black pepper crème fraîche,
micro herbs, watermelon radish, nut-free
kale pesto, and California extra virgin olive
oil (GF).
OCTOPUS CARPACCIO
Thinly sliced Spanish octopus, garlic lemon
Meyer aioli, baby arugula salad, lemon zest,
virgin lemon oil, ink reduction, fresh cracked
black pepper, grilled lemon half (GF).
THE MAIN EVENT
PLEASE SELECT ONE
WILLIE’S PRIME RIB
Oven-roasted prime rib, French haricot
vert, au gratin potatoes, au jus, creamy
horseradish sauce (GF).
FILET MIGNON
Prime beef filet, butter crème fraîche
mashed potatoes, bacon-wrapped
asparagus, black garlic purée, classic
Cabernet wine sauce (GF).
ROAST TURKEY
Roast California hormone-free turkey
breast, sage stuffing, orange cranberry
sauce, spiced yam purée, herb gravy,
herbed green beans, mashed potatoes
(GF).
SCOTTISH SALMON
Pan-seared Scottish salmon, leek purée,
honey Thumbelina carrots, buttered
green beans, Maine lobster Thermidor
sauce, tarragon oil, fresh herbs (GF).
ROASTED CAULIFLOWER FLORETS
Roasted cauliflower, French ratatouille
sauce, roasted chef’s blend mushrooms,
pomegranate gel, orange gel, aged
balsamic, chili oil (V-VEG-GF).
FINALE
PLEASE SELECT ONE
OPERA CAKE
Layers of almond sponge cake soaked in
coffee syrup, ganache, and coffee
French buttercream, fresh berries,
whipped cream.
GOLDEN APPLE DELIGHT
Mini apple pie, caramelized apples,
crème anglaise, spiced whipped cream,
petit fours.
LEMON POSSET
Tangy cream, Scottish shortbread
crumbs, strawberry jam.
GELATO OR SORBET
Executive Chef – Oscar Baralas
FOUR COURSE
DINNER
$98 PLUS TAX & GRATUITY
Kids 12 or under $42
FIRST IMPRESSION
AMUSE-BOUCHE
Quail deviled eggs, crab rillette,
vol-au-vent, black caviar, chives, chili oil,
chive oil.
SECOND COURSE
PLEASE SELECT ONE
LOBSTER BISQUE
Rich cream-based soup, Maine lobster
meat, sweet orange tobiko caviar, chives,
and herb oil (GF).
WINTER CITRUS SALAD
Roasted butternut squash, toasted pumpkin
seeds, dried cranberries, baby greens,
imported 12-year-old aged balsamic, citrus
vinaigrette (V-VEG) (GF).
CHEF’S CARPACCIO
Thinly sliced rare beef, Dijon mustard, baby
arugula, lemon zest, extra virgin lemon oil,
shaved Parmesan, cracked black pepper,
grilled lemon half (GF).
CLASSIC BABY WEDGE SALAD
Crisp baby iceberg lettuce wedge, bacon,
blue cheese, roasted tomato, shaved red
onion, chives, and blue cheese dressing
(GF).
THE MAIN EVENT
PLEASE SELECT ONE
CORNISH GAME HEN
Preserved lemon herb-roasted hen, wild
rice pilaf, honey-glazed baby carrots,
bourbon herb butter.
PRIME DRY-AGED NEW YORK STRIP STEAK
Loaded mashed potatoes with chives,
cheddar cheese, and bacon, green
beans, creamy peppercorn sauce.
CLASSIC FILET MIGNON
Angus beef filet, crème fraîche mashed
potatoes, sautéed wild mushrooms, baby
broccolini, winter black truffle port
demi-glace.
GRILLED SCOTTISH SALMON
Grilled Scottish salmon, Mediterranean
artichokes and olives, cauliflower purée,
leek sauce.
ROASTED CAULIFLOWER FLORETS
Roasted cauliflower, French ratatouille
sauce, roasted chef’s blend mushrooms,
pomegranate gel, orange gel, aged
balsamic, chili oil (V-VEG-GF).
FINALE
PLEASE SELECT ONE
MINI COCONUT CREAM PIE
Butter crust, coconut cream, whipped
meringue, toasted coconut, petit fours.
CHOCOLATE MOUSSE CAKE
Crisp whipped cream, raspberry sauce,
fresh berries.
CHAMPAGNE SORBET
With fresh berries.
GELATO OR SORBET
Party favors and
Champagne at
9PM
Executive Chef – Oscar Barajas
Choice of one Appetizer
WATERMELON GAZPACHO
chilled clear broth of watermelon, berries, microflowers, Agrumato tangerine oil, Balsamico Modena. (V, Veg, GF)
BIBB CAESAR
“our version of the classic” crisp bibb lettuce, imported parmesan, house made Caesar dressing, thyme butter croutons, marinated white anchovy’s
AHI TUNA SASHIMI
Thin-sliced fresh ahi tuna, seaweed salad, orange segments, cucumber salad, soy-lime ginger glaze. GF
GENERAL TSO’S CAULIFLOWER
Fried cauliflower bites in sweet tangy ginger soy chili sauce with sesame, scallions – Vegan
Choice of one Entrée
FLANK CITRUS MARINATED
10 OZ flank steak, shoestring fries, Grilled baby broccolini, chimichurri sauce .GF
BEEF STROGANOFF
Thin sliced beef sauteed with onion, mushrooms, thyme and sour cream served over herb buttered noodles
PORK SCHNITZEL
Crispy fried breaded pork loin, mashed potato, asparagus, fresh lemon
STRIPED BASS
Pan seared sea bass, Dutch red potatoes, Grilled fennel, French haricot vert, tomato fennel broth, Limoncello beurre Blanc sauce
TOMATO SPAGHETTI SQUASH PASTA
Baked spaghetti squash, fresh homemade tomato basil sauce, baby Bruster heirloom tomatoes, sautéed asparagus bell peppers, vegan parmesan/GF
Choice of one Dessert
CHOCOLATE TRIFLE
Layers of sponge cake soaked in verjuice and cherry wine, fresh strawberry custard, and whipped cream
LEMON BLUEBERRY CAKE
Sweet and sour cake juicy blueberries topped with lush cream cheese frosting
CRÈME BRÛLÉE THREE WAY
cardamom peach, lemon verbena, vanilla
Experience a delightful Sunday afternoon at Willie's!
Step into a world of charm and elegance as you immerse yourself in our unique take on the beloved British tradition of afternoon tea. Whether you're celebrating a special birthday, hosting a memorable baby shower, or simply savoring the moment, we cordially invite you to join us for this exceptional afternoon tea experience.
Every Sunday from 3 PM to 5 PM, we transform your afternoons into a tea lover's paradise. To ensure your spot at this exquisite gathering, advanced reservations are an absolute must.
AFTERNOON TEA MENU
SANDWICHES
SMOKED SALMON
Imported Scottish smoked salmon, dill crème fraiche, rye bread
CLASSIC EGG
Creamy egg salad nestled between slices of soft white Pullman bread, adorned with delicate edible florals
CHICKEN SALAD
Succulent chicken salad infused with dried cranberries and walnuts, served on a buttery brioche bun with a drizzle of kale pesto
SCONES
Plump sultanas baked into our delightful scone, accompanied by our house-made strawberry jam and rich, velvety clotted cream, crafting a truly regal indulgence.
Handcrafted sweets by
Cake & Cakes
760.333.7077 • cake-cakes.com
Chocolate Cheesecake Dome glazed in
chocolate. Sitting on a candied lemon
wheel. Topped with edible firestix edible
blossom.
Spiced Mandarin Mousse Fruit.
Sitting on Vanilla wafer soil
Pumpkin Pie Cube sits on a spiced
shortbread maple leaf cookie. Topped
with pink grapefruit wedge
HARNEY & SONS TEAS
The Historic Royal Palaces of England invited Harney & Sons to create a distinguished collection of English tea blends. Each unique blend pays homage to tea's imperial history and roots, we serve Harney & Sons sachets.
Organic Green
With Citrus & Ginkgo
Victorian London fog tea
Black and Oolong Tea with Citrus, Vanilla and Lavender
Hot Cinnamon Spice
Black Tea with Orange & Sweet Clove
African Autumn
Herbal Rooibos Tea with Hibiscus, Cranberry, and Orange
For our traditionalists
Royal English Breakfast
Black tea
"In a nod to a bygone era, we graciously present Yorkshire Tea to those among us who appreciate the timeless elegance of tradition."
YORKSHIRE GOLD
Yorkshire Tea is made by Taylors of Harrogate, a third generation Yorkshire family business born in 1886
$52 per person
Starting September 15th, 2024
BRUNCH BRUNCH COCKTAILS
ROAST GARLIC BLOODY MARY 14
House made with Drakes Organic Vodka
MIMOSA WITH TWO REFILLS 14
Orange, cranberry, passion fruit, grapefruit, pomegranate
WHITE PEACH BELLINI 14
White peach puree, peach schnapps with champagne
VIOLETA ROYAL 14
French cassis, crème de violate with champagne
CITRUS MINT WHITE WINE SANGRIA 14
Crushed assorted citrus, fresh mint, Cruzan white rum, white wine
Ask about our sober selections.
BRUNCH FARE
STEEL-CUT OAT BOWL
Steel-cut oats, Madagascar vanilla,
flambéed bananas with Maker’s
Mark whiskey, candied pecans, dried
apricots, sugar in the raw. 15
WILLIE’S SCRAMBLE
Three organic scrambled eggs,
cremini mushrooms, scallions,
roasted bell peppers, aged
manchego cheese, Willie’s breakfast
potatoes, piquillo sauce. (GF) 20
PRIME RIB AND EGGS
Slow-roasted prime rib of beef, au jus,
three organic eggs, Willie’s breakfast
potatoes, creamy horseradish. (GF)
27
THE BENEDICT
English muffin, poached organic
eggs, Virginia ham, orange-infused
hollandaise sauce, breakfast
potatoes. 18
CHICKEN AND WAFFLES
Belgian waffle, Willie’s fried chicken,
whipped honey butter,
Vermont maple syrup. 20
FRENCH TOAST AND BANANA BRÛLÉE
French brioche bread, vanilla
Chantilly cream, crème anglaise,
fresh berries, brûléed banana,
applewood bacon or sausage. 18
FRENCH OMELET
Organic eggs, baby spinach,
sautéed wild mushrooms, bacon
lardons, Boursin cheese, breakfast
potatoes. (GF) 18
FRENCH EGG SANDWICH
French baguette, white truffle aioli,
Cabot sharp cheddar cheese,
breakfast tomatoes, baby arugula,
lemon agrumato oil, breakfast
potatoes. 18
GRITS AND SHRIMP
Creamy grits, tiger shrimp, Pamplona
chorizo, fresh parsley, warm tomato
and onion relish, caramelized pearl
onions, chive oil. 22
SALAD NIÇOISE
Seared ahi tuna, haricot verts, boiled
potatoes, Kalamata olives,
hard-boiled eggs, oven-dried
tomatoes, watermelon relish,
baby greens, tarragon vinaigrette.
(GF) 22
BABY GRILLED ROMAINE
Grilled California baby romaine,
cherry tomatoes, purple ninja radish,
roasted cauliflower florets, citrus
vinaigrette. (VGF) 14
Add to your salad grilled chicken 7
or salmon 9
Add to your meal applewood
bacon or sausage 6
Toast 4
2 eggs any style 7
Beginning Fare
-
Charcuterie
Cow, goat, sheep cheeses, imported cured and smoked meats, dried fruit, fresh berries, apricot preserves, toasted marcona almonds, candied nuts
$32
-
Shrimp Cocktail
Four large dill lemon poached shrimp, classic cocktail sauce, cucumber, avocado, lemon
$26
-
Asparagus Egg
Grilled asparagus, poached duck egg, whipped boursin cheese, truffle dressing, pink peppercorn, American black caviar
$24
-
Demitasse Trio of Soup
Cream of asparagus/lemon oil, wild mushroom/truffle oil, roasted tomato/chive oil
$14
vegan
-
General TSO's Cauliflower
Fried Cauliflower bites in sweet tangy ginger soy sauce with sesame, scallions
$15
vegetarian, vegan
-
Raviolo of Butternut
Ravioli of roasted butternut squash, aged balsamic vinegar, pumpkin seed granola, blood orange reduction
$18
vegetarian
-
The Classic Wedge
California central valley iceberg lettuce, sweet slivered red onion, oven dried roma tomatoes house blue cheese dressing, crumbled point reyes blue cheese and chives
$15
gluten free
-
Bibb Caeser
"Our version of the classic" crisp bibb lettuce, imported parmesan, house made caeser vinaigrette, thyme butter croutons, marinated white anchovies. GF
$16
-
Roast Beet
Baby red beets, cucumber, whipped black pepper crème fraîche, micro herbs, nut free kale pesto and california extra virgin olive oil
$15
gluten free, vegetarian
Main Fare
-
Breast of Duck
Sous vide sonoma duck with luxardo dark cherry glaze over celery root puree, southwest corn succotash
$44
gluten free
-
Beef Filet
Pan seared grass feed angus beef, sweet butter, asparagus, fingerling potatoes with classic red wine demi
8oz $54
gluten free
-
Roast Prime Rib of Beef
Slow roasted prime rib au jus, au gratin potato, haricot vert
$48
gluten free
-
Beef Stroganoff
thin sliced beef filet sauteed with onion, mushrooms, thyme fresh creme and sour cream served over herb-buttered noodles
$34
-
New York Strip Steak
Grilled, point reyes blue cheese butter, peppercorn sauce, steak fries
$58
gluten free
-
Pork Chop
14oz grilled marinated boneless berkshire pork, buttered mashed potato, balsamic brussels sprouts, baby carrots, thyme blueberry whiskey sauce
$40
-
Short Rib
Red wine braised wagyu beef short rib, roasted vegetables, haricot vert, red wine demi, horseradish, germolata. GF
$41
-
Grilled Chicken
Miso ginger marinated grilled hormone free chicken breast, baby bok choy, steamed jasmine rice, soy lime ginger glaze.
$29
-
Scottish Salmon
Oven roasted salmon, organic brown sugar spice rub, orange sauce, red potatoes, sauteed spinach, watercress pink grapefruit salad
$48
gluten free
-
Patagonian Seabass
Pan seared seabass over arugula, green beans, roasted red peppers, wild mushrooms, clover honey glaze
$52
-
Shrimp Pappardelle
Ribbon style pasta tossed with lemon, parsley, basil, garlic, ricotta cheese, parmesan and white wine, topped with grilled marinated jumbo shrimp.
$32
dairy
-
Cauliflower Steak
Grilled cauliflower, ratatouille of eggplant, tomato, onion, pepper, yellow and green squash, fresh thyme, chefs blend mushrooms, aged balsamic, chili oil
$27
gluten free, vegan
Sweet Fare
-
Pineapples Foster, Butterscotch Trifle
Butterscotch crème pate, pineapple coulis, pineapple
$14
-
Molten Chocolate Cake
Raspberry coulis, freeze dried raspberries
$14
-
Baked Alaska
Amarena fabbari cherry gelato, black pepper sponge cake, torched French meringue
$14
-
Apple Tart
Caramel sauce, haagen daas vanilla ice cream
$14
-
Lemon Polenta Cake (vegan)
Bayleaf sorbet, crème angli, lemon chip
$14
vegan
-
Trio of Crème Brule
cardamom peach, lemon verbina, vanilla, fresh berries
$14
-
Sorbets & Ice Creams
Ask your server for today’s selections
$14
Casual Lounge Fare
Our lounge fare is only available in the Lounge
-
Charcuterie for Two
Cow, goat, sheep cheeses, imported cured and smoked meats, dried fruit, fresh berries, apricot preserves, toasted marcona almonds, candied nuts
$32
-
Mini Beef Tenderloin
Chimichurri, chive wild mushroom mashed and roasted garlic puree
$23
gluten free
-
Sheepherders Pie
Rich lamb stew, root vegetables, red wine, fresh herbs, mashed potatoes
$17
gluten free
-
Italian Grilled Sausage
Creamy soft polenta, sautéed peppers, onions, roasted roma tomatoes
$14
gluten free
-
The Classic Wedge
California central valley iceberg lettuce, sweet slivered red onion, oven dried roma tomatoes house blue cheese dressing, crumbled point reyes blue cheese and chives
$12
gluten free
-
Roast Beet
Baby red beets, cucumber, whipped black pepper crème fraîche, micro herbs, nut free kale pesto and california extra virgin olive oil
$14
gluten free
-
Bibb Caesar
“Our version of the classic” crisp bibb lettuce tossed with imported parmesan, house-made caesar vinaigrette, thyme butter croutons and marinated white anchovies
(Optional Vegetarian) $14
-
Ravioli of Butternut
Ravioli of Roasted Butternut Squash, Aged Balsamic Vinegar, Pumpkin Seed Granola, Blood Orange Reduction
$18
vegetarian
-
Buttermilk Fried Chicken
Braised greens, mashed
$17
gluten free
-
Willie’s Wagu Burger
Tomato onion jam, bibb lettuce, tomato, dill pickle, steak fries
$18
gluten free
-
Grilled Organic Tequila Lime Chicken Sandwich
tequila lime basted chicken breast, bibb lettuce, tomato, roasted poblano chili, cilantro aioli, brioche bun, steak fries
$17
-
Fish and Chips
Fresh cod, beer batter, mustard greens slaw, steak fries
$19
-
Burnt Ends
Slow smoked dry rubbed beef brisket ends, sweet habanero honey barbecue sauce, texas toast, whiskey onion rings
$20
-
Grilled Prime Rib Sandwich
Hoagie roll, horseradish mayo, fries or mustard greens slaw
$23
WINE
SPARKLING
101 Canard-Duchene Brut, France 18/90
102 Carra Prosecco Rose, Italy 12/58
103 Schramsberg Blancs De Blancs Brut, Napa Valley 65
104 Domaine Carneros Estate Brut, Carneros 90
105 Taittinger Brut “La Francaise”, France 110
106 Piper Heidsieck Cuvee Brut, France 120
107 Moet & Chandon Brut Rose Imperial Ice, France 120
108 Bollinger Special Cuvee, France 185
PINOT GRIGIO/GRIS
115 Josh Cellars, California 8/30
116 Ruffino Aqua Di Venus, Friuli - Italy 12/46
117 Elk Cove, Willamette Valley - Oregon 13/50
SAUVIGNON BLANC
125 Ferrari Carano Fume Blanc, Sonoma 10/38
126 Kim Crawford, New Zealand 13/50
127 Black Stallion, Napa Valley 15/58
128 Rombauer, Napa Valley 17/66
129 Domaine Coltabards Sancerre, France 75
CHARDONNAY
135 Josh Cellars, California 8/30
136 Sonoma-Cutrer, Russian River Valley 14/54
137 Niner, Edna Valley 15/58
138 Louis Jadot Pouilly Fuisse, Burgundy - France 15/58
139 Rombauer, Carneros 22/84
140 Domaine Laroche St. Martin, Chablis - France 50
141 Patz & Hall, Sonoma 65
142 Cakebread Cellars, Caneros 70
143 DuMoL, Russian River 100
144 Chateau Montelena, Napa Valley 110
145 Chev, Russian River 120
INTERESTING WHITES/ROSE
150 Rose - Willamette Valley Vineyards, Oregon 12/46
151 Rose - Peyrassol Reserve, France 14/54
152 Rose – Whispering Angel, France 15/58
153 Vinho Verde – Estreia, Portugal 10/30
154 Alberino – Benito Santos, Spain 14/54
155 Moscato d’Asti - Pizzolato, Italy 187ml 13
156 Riesling – Gunderloch, Germany 17/66
PINOT NOIR
200 Josh Cellars, California 10/38
201 Domaine Laroque – Cdc France 13/50
202 Au Bon Climat, Santa Barbara 14/54
203 Meiomi, California 15/60
204 Mara (Unfiltered), Russian River 16/62
205 Outerbound, Russian River 18/70
206 Alfaro Family, Trout Gulch, Santa Cruz 50
207 Elk Cove, Willamette Valley - Oregon 55
208 Cobb, Sonoma Coast 70
209 Alexana Winery, Willamette Valley Oregon 90
210 Patz & Hall, Sonoma Coast 100
211 Wayfarer, Sonoma 135
212 Chev, Russian River 170
213 CIRQ, Russian River 375
CABERNET SAUVIGNON
215 Josh Cellars, California 8/30
216 Austin Hope Barrel 20, Paso Robles 14/54
217 Unshackled by Prisoner, California 16/62
218 Clos Du Val Estate, Napa Valley 75
219 Justin Isosceles, Paso Robles 90
220 Far Mountain Fission, Napa Valley 125
221 Caymus, Napa Valley 180
222 DuMOL, Napa Valley 225
223 DAOU Soul of a Lion, Adelaida dist. Paso Robles
12/1oz 36/3oz 72/6oz 300/750ml
224 Caymus Special Reserve, Napa Valley 350
MERLOT
230 Josh Cellars, California 8/30
231 Oberon, Napa Valley 15/58
232 Keenan, Napa Valley 70
233 Hourglass, Napa Valley 130
INTERESTING REDS
241 Malbec – Alta Vista, Argentina 13/50
242 Chianti - Tenuta Di Nozzole, Tuscany - Italy 14/54
243 Zinfandel - Baca Double Dutch, Paso Robles 15/60
244 Red Blend - Unshackled by Prisoner California 16/62
245 Petite Syrah - Michael David “Inkblot”, Lodi 16/62
246 Cabernet Franc - Penley Estate, Australia 16/62
247 Caymus Grand Durif 80
248 Syrah - Keenan, Napa Valley 60
249 Zinfandel - Rombauer “Twin Rivers”, El Dorado 88