Small Plates 
Marinated OlivesRosemary, Citrus, Garlic6
EscargotParsley Butter, Grilled Bread8
Wild MushroomsHummus, Toast9
Ceaser WedgeCrispy Capers, Parmesan10
Sardine ToastGarbonzo, PIckled Red Onion11
Quiche du JourMixed Greens
12
Lamb TerrineChicken Liver, Bacon, Fig Jam, Mustard12
Roasted BroccoliToasted Farro, Almond Pesto12
OctopusBaked Polenta, Salsa Verde14
MeatballsBeef and Pork, Burrata, Marinara, Parmesan14
Reserve Wines - Don't get too serious Jack!

Azienda Agricola Gradizzolo ‘Le Anfore’ 2015 - Emilia $70 

Red clay soils and surrounding marl impart the white Pignoletto grape (also called Grechetto Gentile, but you knew that) with soft pillowy-acidity, and edge of almond bitterness. This wine is aged up to 90 days on the skin in beeswax lined 500L amphora made from the same red clay from the property.  The amphora gives the wine an intoxicating orange color, and beautiful herbal flavors. The wine is not clarified, or filtered, and only natural decantation.


Southhold ‘Don’t Forget To Soar’  2017 - Texas High Plains $55 

Recently relocated from the North Fork of Long Island, back to Gillespie County where they produce natural wines without ‘fanatical dogma’, letting vintages speak for themselves.

Pigeage à pied, natural fermentations, raised in concrete. Natural methods, with Texan panache. 

Roussanne and a splash of Albariño (which makes NO SENSE) combine with a glyceral thickness, Oily pineapple resins. Melon patch with a salt rim. 11.32% ABV (MORE INSANITY) 25ppm SO2 at bottling.

Their website says “Chill it, just don’t get it Coors Light cold”


Domaine Jousset ‘Exile’  2017 - Vin de France  $60 

Lise and Bertrand Jousset make this Rose Petillant from organically grown Gamay using natural yeasts. Fermented in large neutral barrels until 15g/L sugar remains and then bottled in the winter, let sit until early summer when its disgorged. 

Soft natural fizz, bright cherry fruit. Zingy and lively. The CO2 keeps the wine fresh and protects it, allowing them to avoid adding sulphur at any stage.


Les Arabesques ‘Ocarina’ 2016 - Languedoc-Roussillon $62 

Saskia Van Der Horst farms four hectares without chemicals, growng Syrah, Grenache, and Carignan, naturally with very low sulphur added at bottling. 

Its not red, it’s pink. But not rosé. Pale shy juicy cherry gripping pink wine. Fresh, alive,attacking and full of character. Made and bottled and imported and sold with love, and to be marveled over and enjoyed, not dissected and categorized.


Sebastien David ‘Hurluberlu’ 2017 - Saint Nicolas de Bourgueil $55

Somewhere online it said 15th generation wine maker. Working 15ha of vines planted by his grand parents after WW2. Ancestral style, whole cluster Cabernet Franc undergoes carbonic maceration for 25 days in concrete tanks with natural yeasts then lightly pressed and bottled unfined and unfiltered. Ecocert certified and biodynamically farmed, sulphur content is listed as “Never”.  Fresh as all get up. Tastes like its made from worms. 




Pour une Poignee de Bouteilles 2015 - Vin de France $60

While studying for his Baccalauréat Viticulture-Oenologie in 2009, Brendan Tracy apprenticed with Natural wine master Thierry Puzelat in the Loire Valley. Here he was inspired to use natural yeasts, and semi-carbonic maceration in his wines.

Bright and fresh, 80% Pinot Noir like you’ve never had before. Rounded off with equal parts Gamay and Cot, the Loire name for Malbec. Lightly filtered, great juicy acids, and excellent texture. 


Nathalie Banes ‘Nathalitre’ 2016 - Vin de France $68

Gamay from her organic horse worked plot in the south of Beaujolais. Declassified down to Vin de France. (presumably to avoid the pain of dealing with the AOC.)

Bright and crunchy. Some plum fruit, black pepper, spicy tobacco, and all the expected fizz and zings. Fresh all day, but ripe and ready for food. Natural and alive without being stinky. 


Jean-Michel Gaunoux & Fils ‘Pinot Fin’ 2016 - Bourgogne Rouge $75

Pinot Fin is an original clone of the highly mutated “Pinot” family, producing a small amount of tiny, dark berries, that make a deep intense wine. Classy, rich Burgundy.

MInimal new oak, bottled unfined or filtered after 16 months. No stirring of lees avoids premature oxidization, and reduces the required sulphur by half. 

Grown without pesticides or herbicides, limited plowing, practicing green harvesting to ensure low yields. 80 year old vines, that quite possibly are on their last vintage.


Pablo Matallana ‘La Bardona’ 2016 - Tenerife  $70

Volcanic soils, mixed with red clay, and ‘pie franco’ vines on ungrafted rootstock. (the scourge of Phylloxera didn’t spread in such acidic soils)

The wines are made in a tiny garage in the even tinier town of La Esperanza. La Bardona sings, bright and expressive, well balanced with a brine of black olives, and wisps of volcanic smoke. While red wines from Los Canarias can be oppressively dark and extracted, gentle and deliberate winemaking techniques bring out the subtlety.  



Shhh Secret Last Bottles:


Anthony Thevenet 2016 Beaujolais- Villages $50

75 year old vines, Practicing organic, pesticide and herbicide free. 1.5grams sulphur at bottling. Made without correction, indigenous yeasts, without pump-overs, bottled unfined and unfiltered.