DINNER MENU

White Wines

Domaine Verdier, Melon de Bourgogne, Muscadet de Sevre et Maine “Gorges “, Loire Valley FR 2018 47

Chateau Peyrat, Sauvignon Blanc – Semillon, Graves, Bordeaux FR 2019 – 50

Ferdi, Garganega (Soave), Bianco Veronese “Estate Collection”, Veneto IT 2017 – 13.5/52

Ely by Callaway Cellars, Chardonnay, Paso Robles, Central Coast 2018 – 13.5/52

Ken Forrester, Chenin Blanc, Stellenbosch, South Africa 2022 – 14/54

Fontanafreda, Cortese, Gavi di Gavi, Piemonte IT 2021 – 15/60

Deux Roches, Chardonnay, Saint-Veran “Tradition”, Bourgogne FR 2021 – 17/67

Fontanafreda , Colli Tortonesi, Timorasso, Derthona, Piemonte IT 2020 – 75

Drouhin-Vaudon, Chardonnay, Chablis, Côtes Auxerroises, Bourgogne FR 2021 – 80

Chaumeau-Balland, Sauvignon Blanc, Sancerre, La Maison Blanche, Val de Loire FR 2022 – 80

Pavese Ermes, Prie Blanc Blanc de Morgex et de la Salle, Vallée d’Aoste IT 2021 – 85

Gaja, Sauvignon Blanc, Alteni di Brassica, Langhe, Piemonte IT 2020 – 150

Domaine Coffinet-Duvernay, Chardonnay, Chassagne-Montrachet, Côtes de Beaune, Bourgogne FR 2020 – 200

Red Wines

Alfred Eames Cellars, Tempranillo, Paonia, Colorado 2019 – 48

La Valentina, Montepulciano d’Abruzzo, Abruzzo IT 2020 – 49

Domaine Cristia, Grenache, Côtes du Rhone, FR 2020 – 50

Punto Final, Malbec, Mendoza, Argentina 2021 – 13.5/50

Chateau Tanunda, Shiraz, Barossa Valley, South Australia 2019 – 13.5/50

Sartori di Verona, Corvina Blend, Rosso, Trevenezie, Veneto IT 2015 – 55

Giacomo Grimaldi, Barbera d‘Alba, “Pistin“, Piemonte IT 2022 – 14.5/56

Baron Philippe de Rothschild, Cabernet Sauvignon Blend, Mouton Cadet, Bordeaux FR 2019 – 15/59

The Pessimist by Daou, Red Blend, Paso Robles, Central Coast 2021 – 16/60

Frescobaldi, Sangiovese, Chianti Rufina, Nipozzano Riserva, Toscana IT 2019 – 65

Paolo Conterno, Nebbiolo, Langhe, “A Mont”, Piemonte IT 2019 – 65

Grosjean, Pinot Noir, Vigne Tzeriat, Vallée d’Aoste IT 2021 – 17/66

Domaine Durand, Syrah, Saint Joseph, “Les Coteaux”, Côtes du Rhône FR 2020 – 68

Cantele, Negroamaro, Teresamanara, Salento, Apulia IT 2015 – 70

Antinori, Cabernet Blend, Guado al Tasso, Il Bruciato, Bolgheri, Toscana IT 2021 – 77

Sean Thackrey, Red blend, “Pleiades XXIX”, California NV – 80

Reversanti, Nebbiolo, Barbaresco, Piemonte IT 2018 – 80

Daou, Cabernet Sauvignon, “Reserve”, Paso Robles, Central Coast 2021 – 90

Turley, Zinfandel, Del Barba Vineyard, Contra Costa County, California 2021 – 95

Louis Latour, Pinot Noir, Marsannay, Cotes de Nuits, Bourgogne FR 2019 – 95

Château Taillefer, Merlot-Cabernet Franc, Bordeaux FR 2019 – 100

Collemattoni, Sangiovese, Brunello di Montalcino, Toscana IT 2017 – 100

Fontanafreda, Nebbiolo, Barolo, Serralunga d’Alba, Piemonte IT 2018 – 110

Damien Serrette, Syrah, Cornas “Henry”, Côtes du Rhône FR 2020 – 150

El Molino, Pinot Noir, Rutherford, Napa Valley 2018 – 150

Herman Story, Grenache-Syrah-Mourvèdre, Casual Encounters, Paso Robles, Central Coast 2020 – 150

Jordan, Cabernet Sauvignon, Alexander Valley, Sonoma County 2018 – 160

Domaine Antonin Guyon, Pinot Noir, Chambole-Musigny “les Cras”, Côtes de Beaune, Bourgogne FR 2018 – 180

Domaine Bertagna, Pinot Noir, Vougeot “Le Village”, Côtes de Nuits, Bourgogne FR 2019 – 220

Domaine Joseph Drouhin, Beaune Grèves, Premier Cru ” Côtes de Beaune, Bourgogne FR 2019 – 225

Silver Oak, Cabernet Sauvignon, Alexander Valley, Sonoma County 1998 – 225

Silver Oak, Cabernet Sauvignon, Napa Valley 1997 – 275

La Spinetta, Nebbiolo, Barbaresco “Gallina”, Piemonte IT 2008 – 280

Daou, Cabernet Sauvignon, “Soul of Lion”, Adelaida District, Paso Robles, Central Coast 2020 – 300

Domaine Lecheneaut, Pinot Noir, Clos de la Roche, “Grand Cru” Côtes de Nuits, Bourgogne FR 2018 – 700

Cocktails

Alpine Elixir – 17
Chartreuse, elderflower, honey, lemon, basil, cucumber

Chocolate Martini – 17
Woody Creek Vodka, Chocolate Baileys, peppermint Schnapps drops

Whiskey Paloma – 16
R&H Whiskey, grapefruit, lime juice, sparkling water

White Negroni – 17
Suze, Lillet, Breckenridge Amaro

French 75 – 17
Empress gin, lemon juice, simple syrup, prosecco, sugar rim

A Night at the Spritz (zero proof) – 13
GHIA aperitivo, club soda, orange zest

GHIA Lime and Salt Spritz (zero proof) – 13
GHIA lime, yuzu, elderflower, salt rim

Classic Aperol Spritz – 15
Aperol, prosecco, club soda, orange slice

 

From the Shelf

Bourbon
Makers Mark, Bulleit Bourbon, Eagle Rare
Kentucky, Stranahan’s Colorado

Cognac & Brandy
Remy Martin VSOP, Calvados, Grappa

Cordials
Grand Marnier, B&B, St. Germaine, Disaronno
Amaretto, Amaro, Kirsch, Obsterl, Zirbenz Pine
Liquor, Absinthe

Gin
Sapphire, Tanqueray, Rieger’s Gin

Rum
Mt. Gay, Barbados, Captain Morgan, Bacardi

Rye
Woody Creek Straight Rye (double gold medal),
Bulleit 95 Rye, Pinhook Kentucky Straight Rye

Scotch
Macallan 12, Glenmorangie, Cutty Stark, Johnny
Walker Black Label, Dewar’s White Label

Tequila
Patron “Silver”, Don Julio “Anejo”, Jose Cuervo
“Reserva La Familia”, Jose Cuervo Gold, 1942 Don
Julio

Vodka
Woody Creek Potato Colorado, Grey Goose, Kettle
One, Marble Distillery, Tito’s, Sobieski, Stoli Orange

Whiskey
Crown Royal Canada, Tin Cup Colorado, Jack
Daniels Old No.7, Tennessee, Jameson Rich

Prosciutto di Parma i Burrata (GF) – 30

Castelvetrano & Cerignola Marinated Olives (GF) – 8

*Prime Beef Filet Carpaccio (GF) – 26
arugula, tomato, parmesan, caper berries

*Poached Mussels – 15/29
garlic-parsley, creamy chablis broth

Escargots à la Bourguignonne – 17/29
garlic, butter, parsley (6 or 12)

 

*These items are served raw or undercooked. Consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase your risk of food-borne illness.

To Share

Formaggi Board – 29
raclette, tomme, parmesan, mozzarella

Salumi Board – 29
prosciutto, mortadella, bresaola, speck

Soup & Salad

Wasabi Caesar Salad – 15
marinated anchovies, bonito flake parmesan cheese, croutons, wasabi dressing

Mozzarella di Bufala Salvatore Corso, Campana alla Caprese – 18
heirloom tomato, basil, pine nuts, grissini, lemon gremolata

Salade Frisée aux Lardons – 17
frisée, bacon, tomatoes, croutons, slow cooked egg, vinaigrette dressing

Chicken Parmigiana – 29
fresh tomato sauce, spinach served over spaghetti

Veal Schnitzel – 40
fennel salad, oranges, citrus & olive oil dressing

Filet Mignon – 40 / add lobster tail – 60
mushroom-veal jus

Chicken Zurichoise – 29
lemon, white wine, parsley, cream, mushroom served over orecchiette pasta

Fish Special – m/p
oven baked, white wine, capers, lemon, garlic

Risotto alla Milanesa (GF) – 25 / add lobster tail – 40
saffron, green peas

Pasta

House Made Butternut Squash and Mushroom Ravioli – 26
cream, zucchini, mushroom, parsley

House made Pappardelle alla Bolognese – 29
ground beef, pork, celery, cream, crispy parmesan

*Linguini alle Vongole – 36
garlic, white wine, parsley, crushed red pepper

*Garganelli Pasta alla Fruiti di Mare – 35
shrimp, clams, mussels, baby scallops, pomodoro sauce, parsley, garlic, red pepper

Lasagna al Forno – 25
prime ground beef, pomodoro sauce, basil, mozzarella


Crème Brûlée – 12
madagascar vanilla

Crépes au Nutella – 12
With strawberries

Gelato Flight – 12
An assortment of 3 gelatos. Your server will tell you the flavors of the day

Tiramisu – 12
Lady fingers soaked in espresso, coffee liquor and mascarpone cream, cocoa

Profiteroles au Chocolat – 12
Valrhona chocolate sauce, chantilly cream