The Wine Trials

In this class, you will learn how to tell when wine is top notch and when it’s not. Can a great $10 bottle better than an expensive one? Do highly rated wines always taste better? How can you tell if a wine is highly rated? Come to this class and find out for yourself. You may be very surprised and delighted at what you discover!

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Discover Your Wine Style

This class is designed to take the mystery out of the age-old question: will I like that wine? Through a series of fun and engaging wine tastings, you will uncover your wine style: what types of wines you naturally will love.
After this class, you won’t be stuck with the same boring old brands and grapes. You will be able to make better –and bolder– choices about buying wine in the future. You will have your very own wine style.

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2nd & State Negroni 12

Blue Coat Gin, Meletti Amero, Campari, orange zest

Coral Crush 9

Vodka, pomegranate liquor, muddled rosemary, fresh squeezed grapefruit, Grapefruit San Pellegrino, sea salt rim

Cork and Fork Manhattan 13

Woodford Reserve bourbon, California black mission fig reduction, sweet vermouth, Aztec chocolate bitters

Corpse Reviver 11

Maplewood & smoked cinnamon glass, apple brandy, cognac, Fuji apple, house made aromatic bitters

De La Louisiane 12

Sagamore Rye, Benedictine, Punt E Mes, Angostura, Absinthe, Pechauds Bitters, cherries

Fresca Rosamaria  10

tequila, St. Germain, rosemary, lime, jalapenos, topped with prosecco

Gin & Juice 11

gin, blueberry lavender syrup, elderflower, lemon honey, Villa Sandi, rose petal water

Mandarin Orange Old Fashioned 12

Bulleit Rye Whiskey, maple, orange bitters, mandarin orange, cherries

Osteria Martini  12

Old Tom Gin, Dolin Blanc, Grapefruit IPA Bitters, lemon zest

Our Last Word  13

Siembra Melt Mezcal, Green Chartreuse, Maraschino Liquor, lime, Luxardo cherry

Rocco Royale 10

bourbon, grapefruit, honey, mint, aperol

Seasonal Sangria  9

Old Tom Gin, Dolin Blanc, Grapefruit IPA Bitters, lemon zest

The Two Hundred  12

Hendricks Gin, fresh muddled cucumber, dill sprig and pear, lemon and lime squeeze, rosemary reduction

red wines:

red wines:

Pinot Noir | Lyric 9 | 36

Santa Barbara, California | ripe cherry, raspberry and cranberry

Pinot Noir | Etude 89

Eugene, Oregon | black cherry, spice and fresh fruit core

Chianti | San Felice 10 | 40

Tuscany, Italy | dark cherry, raspberry, sweet violets, black pepper and cinnamon spice

Sangiovese | Donna Laura 7 | 28

Tuscany, Italy | red berry fruit, balanced acidity and ripe tannins

Meritage | Coppola Claret  11 | 44

Sonoma, California | blackberry, cassis and roasted espresso

Red Blend | Stag’s Leap: The investor 78

Napa Valley, California | plum and blackberry flavors with notes of spicy vanilla bean, sweet tobacco and sandalwood

Malbec | Dona Paula 9 | 36

San Rafael, Argentina | ripe plum, violets with hints of vanilla

Malbec | Ben Marco  45

Mendoza, Argentina | berry fruit, plum jam, coffee notes

Merlot | Waterbrook 9 | 36

Columbia Valley, Washington | juicy, medium body with notes of plum toffee, cassis, coffee, and ripe berries

Rioja | Palacios / Remondo La Montesa  9 | 36

Rioja, Spain | velvety smooth with notes of orange rind, fresh cherries and rosemary petals

Cabernet | Tom Gore 8 | 32

Alexander Valley California | flavors of blackberries and dark chocolate

Cabernet | Joel Gott(815) 12 | 48

Lake County, California | sweet blackberry with hints of graham cracker and vanilla

 Merlot | Twomey  75

Napa Valley, California | flavors of juicy berries, roasted coffee and hints of dark chocolate

Cabernet  | Emblem 75

Napa Valley, California | flavors of blackberry cobbler touched with hints of crème brulee

Chateau Boutisse | Saint-Emilion Grand Cru 78

Bordeaux, France | plums, prunes and chocolate

Red Zinfadel | Sledgehammer  8 | 32

Napa, California | raspberry and boysenberry with notes of spices and black pepper

Barolo | Cantine Povero 85

Piedmont, Italy | aromas from violets and dried roses with crisp flavor – warm and full, with firm tannins and a substantial finish

todays specials

Today’s Specials:


Roasted Acorn Squash 8

arugula, pancetta, candied walnuts, crumbed goat cheese, drizzled with honey balsamic

Eggplant Parmesan 7

burrata, parmesan and vodka sauce

Crab Ravioli 10

crab, ricotta and cilantro stuffed ravioli in a creamy white crab sauce with red bell peppers and red onion

Funghi 12

cremini, shiitake, & oyster mushrooms, caramelized onion, mozzarella and bianca sauce

Tiramisu 5

handcrafted recipe with apricot brandy and La Colombe espresso

full menu



Sugar Snap Pea Salad 10

roasted peppers, salami, grilled red onions, mixed greens, tossed with zesty herbs and citrus vinaigrette, over whipped eggplant

Arugula Roasted Beet Salad 10

pancetta, red onions, pistachios, shaved fennel, roasted beets, honey white balsamic and goat cheese dressing

Pesto Ceasar 10

romaine lettuce, kale, focaccia croutons, roasted cherry tomatoes and pecorino

Avaocado 10

spring mix, red onions, yellow bell peppers, pine nuts and citrus vinaigrette

Pear Salad 10

spinach, sliced pears, fennel, golden raisins, walnuts, jalapeno and pear dressing

Roasted Acorn Squash Salad  10

arugula, pancetta, candied walnuts, crumbed goat cheese, drizzled with honey balsamic

small plates

Small Plates:

Oven Roasted Brussels Sprouts 7

shallots and sherry vinegar

Whisked Sheeps Milk Ricotta 10

vincotto, extra virgin olive oil and fresh herbs

Veal, Beef and Ricotta Meatballs 10

crushed tomatoes with parmesan

Eggplant Parmesan 9

burrata, parmesan and vodka sauce

Sweet Italian Sausage or Chicken Meat Balls 10

cannellini beans and kale

Spaghetti Squash  11

shaved carrots, zucchini, fresh aromatic herbs, crushed tomatoes, pecorino

Buffalo Chicken Meatballs  10

buffalo sauce, blue cheese, and celery

Sauteed Octopus  10

fingerling potatoes and salsa verde

Swordfish Spiedini  10

red yellow peppers, zucchini, served over cannellini beans and arugula

meats / cheeses:

Meats / Cheeses:

Baby Jesus 6.5

France | sweet, dry sausage

Soppressata 6.5

Italy | red wine aged salami

Hot Coppa 6.5

Italy | pork shoulder cut which is salted and hand-rubbed with spice

Mortadella 6.5

Italy | made of finely ground heat-cured pork sausage with pistachios

Prosciutto Di Parma 6.5

Italy | cured pork, aged 10-12 months

Valdeon 6.5

Spain | blue veined, cow, goat, and sheep’s milk, aged in sycamore

Gouda 6.5

Netherlands | traditional semisoft cheese

Merlot Bellavitano 6.5

Wisconsin | rich, creamy, berry plum, cow’s milk

Kunik 6.5

New York | cow and goat cheese, semisoft, sweet and tangy

Quadrello 6.5

Italy | soft, tangy, bufala milk

Rosemary Flatbread 5

olive oil, fried rosemary, sea salt