DECOY – SONOMA
Layers of green apple, white peach and honeysuckle, as well as hints of cinnamon. On the palate, a supple texture from sur lie aging is balanced by bright natural acidity, which adds poise and length to the lush, pure fruit flavors
>> PAIRING: KABAYAKI SCALLOPS
6OZ 12 / 9OZ 18 / BTL 48

LOUIS LATOUR – FRANCE
Ripe pear and apple fruit inlaid with light toasty hazelnut and brioche notes. Maintains good acidity through the finish for balance
>> PAIRING: CRAB RANGOON OR CHICKEN GYOZA
6OZ 14 / 9OZ 21 / BTL 56

SONOMA CUTRER – CALIFORNIA
Flavors of lemon, crisp apple, pear, pineapple, and finishing with cantaloupe
>> PAIRING: KASAI CARPACCIO
6OZ 15 / 9OZ 22.5 / BTL 60

ROMBAUER – CALIFORNIA
Flavors of lychee and yellow peach which meld perfectly with the cream texture, vanilla and slight butter
>> PAIRING: LOBSTER DUMPLINGS
6OZ 21 / 9OZ 31 / BTL 80

EROICA – CHATEAU ST. MICHELLE – WASHINGTON
Beautifully bright riesling showcases mandarin blossoms, key lime and subtle mineral ity against an off-dry palate
>> PAIRING: BANG BANG SHRIMP
6OZ 12 / 9OZ 18 / BTL 48

SEEKER – NEW ZEALAND
bright crisp and fresh. tons of citrus with floral meyer lemon and tart bitter grapefruit
>> PAIRING: CRISPY Brussels sprouts
6OZ 11 / 9OZ 16.5 / BTL 44

LOVEBLOCK – NEW ZEALAND
peach, pear and citrus flavors are plump and juicy, with a thread of floral details and whiffs of lemongrass and dried mango on the finish
>> PAIRING: LOBSTER DUMPLINGS
6OZ 15 / 9OZ 22.5 / BTL 60

CHÂTEAU DE SANCERRE – FRANCE
Alluring, with hints of jasmine, talc and honeysuckle, backed by a core of lemon peel, wet straw and gooseberry
>> PAIRING: POKE TOWER OR KUNG PAO SHRIMP
6OZ 24 / 9OZ 36 / BTL 90

ESPERTO – ITALY
Full bodied and elegant, with notes of wild rose and orange blossom, tropical fruit, citrus and apricot
>> PAIRING: KASAI SALAD
6OZ 10 / 9OZ 15 / BTL 40

BANFI – ITALY
Fresh bouquet with notes of pear, peach, anise and honey. Fruity and crisp, very refreshing
>> PAIRING: BEEF CARPACCIO
6OZ 12 / 9OZ 18 / BTL 48

FLEURS DE PRAIRIE – FRANCE
Fresh, with watermelon, white cherry and strawberry notes that keep some tension through the finish
>> PAIRING: LOBSTER DUMPLINGS OR CRAB RANGOONS
6OZ 12 / 9OZ 18 / BTL 48

FAMLIA PROSEC – ITALY – SPLIT
Its nose is fruity and rather intense and it is fresh and well-balanced on the palate
>> PAIRING: CRAB RANGOON OR THAI CHICKEN SALAD
SPLIT $12

BERTRAND CREMANT ROSE – FRANCE
Delicate bubbles, with long lasting red fruit, strawberry and raspberries
>> PAIRING: SASHIMI PLATTER
6OZ 12 / 9OZ 18 / BTL 48

SHRAMSBERG – CALIFORNIA
Generous fruitful aromas of red apple, pineapple and pear, followed by nuances of warm caramel and vanilla, there are flavors of guava and papaya, followed by mandarin orange and meyer lemon
>> PAIRING: TEPPAN SEAFOOD DISHES
BOTTLE $80

VEUVE CLICQUOT YELLOW LABEL BRUT – FRANCE
Lemony richness on the nose, a struck match character that falls in with lemon vanilla notes. Toffee apple allure on the palate with chalky coolness & savoury nutty finish
>> PAIRING: SEA BASS OR SASHIMI
BOTTLE $180

2009 LOUIS ROEDERER CRISTAL – FRANCE
great depth and richness, a beautiful balance between ripe fruit and crisp texture that make it alive, crisp and bright
>> PAIRING: WAGYU FILET MIGNON, LOBSTER, SASHIMI
BOTTLE $250