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Business Casual
American Express
Discover Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Take Out Meals
Handicap Accessible
Non-Smoking in Restaurant
Private Parties
Private Rooms

11:30am - 10pm Daily

Happy Hour

3pm - 6pm Daily

Live Music Dancing
North Scottsdale

Scottsdale Station


Lunch: 11am - 3pm Daily


Sun. - Thurs.  5pm - 9pm

Fri. - Sat.  5pm - 10pm

Bar Menu: 3pm - 10pm Daily

Happy Hour: 3pm to 6pm Daily

Brunch: Sunday 9am - 3pm


Sunday Brunch

American, Mexican, Southwestern

8220 N Hayden Rd Suite C-112
Scottsdale, AZ 85258
United States



Located in a the heart of Scottsdale with a lovely atrium patio, garden dining area, and beautifully decorated dining rooms, Scottsdale Station is restaurant central for the entire area and beyond.  Open for lunch, dinner and Sunday brunch, the menu is an exciting amalgam of Southwestern and Mexican flavors with Asian and Cajun influences. Owners Robert and Linda Gabrick call it “Carefree Cuisine”. Signatures include tortilla soup, baby back ribs, savory Border scallops, buffalo meatloaf and wonderfully decadent desserts. A broad and deep beverage listing means the perfect pairing with every meal.

Phoenix Magazine Best of the Valley 2011

Best Outdoor Patio

New Times Best of Phoenix 2011

Editor's Choice: Best Place to Take an Out-of-Towner

-Reader's Respond: Best Place to go on a Date

Arizona Foothills Magazine Best of Our Valley 2011

-Best Outdoor Seating   -Best Sunday Brunch

-Best Margarita   -Best Southwestern Experience  -Best Mexican Food

AZCentral.com’s Best 2010

 -Critics' Picks: Best Bar for Serious


Winner of Margarita Competition at 2010 Arizona Taco Festival

Scottsdale Station Scottsdale Station Scottsdale Station
Scottsdale Station Scottsdale Station Scottsdale Station

Carefree Station

“Hunan” Short Ribs

Serves 4


5 lbs. Boneless beef short ribs

Salt, to taste

Fresh ground pepper, to taste

6 oz jar Hoisin sauce

6 oz jar Plum sauce

2 - 3 qts. Beef stock

5 oz. Fresh ginger, peeled and chopped

1 lb. Carrots, rough chop

1 bunch Celery, rough chop

2 lbs. Onions, rough chop

3 cups Red wine vinegar

1/2 cup Fresh garlic cloves

1 oz. Fresh thyme


Trim and portion short ribs into 6-8oz. portions and season with salt and pepper. Pan sear until a dark crust is formed on both sides.

Place beef in a deep sided baking dish. Add remaining ingredients to the baking dish. Make sure the beef is covered by the braising liquid.

Cover tightly and bake a 350°F for about 5 hrs.

Strain liquid, skim grease and reserve for service.


Wasabi Mashed Potatoes

2 lbs, Yukon gold potato

2 tbsp. Wasabi powder

1 tbsp. Salt

1 tbsp. Pepper

1/2 lb. Butter

1 cup Heavy cream

Chop and boil potatoes until fork tender.

Mash by hand while incorporating remaining  Ingredients.

Sautéed Vegetables

Seasame oil

2 cups Fresh spinach

2 cups Shredded cabbage

Seasame seeds, to taste

Red peppers, julienne, to taste


In a medium pan sauté the vegetables in seasame oil.

Place a rounded scoop of mash in center of bowl

Place hot vegetables on top of potatoes

Place a portion of the short ribs on top of vegetables

Pour 2 oz of short rib sauce over the top

Garnish with seasame seeds and julienne red peppers




 Sunday Brunch


all brunch selections include champagne


Crab Benedict

Two poached eggs, on brioche toast rounds, with chunks of Jumbo lump crab and

Boursin cheese served with smoked tomato sauce and traditional hollandaise,

grilled potatoes and fresh fruit.... 17.95


Tenderloin Benedict *

Two chargrilled filets of beef tenderloin on brioche toast rounds, 

topped with two poached eggs. Served with a rich demi-glace and hollandaise, 

grilled potatoes and fresh fruit.... 17.95


Traditional Eggs Benedict

Two thick slices of Canadian bacon on brioche toast rounds,

topped with two poached eggs.Served with traditional hollandaise,

grilled potatoes and fresh fruit.... 13.95


Southwestern Benedict

Housemade chorizo sausage on fresh grilled masa cakes.

topped with poached eggs and chipotle hollandaise.

Served with grilled potatoes with onions and peppers.... 13.95


One Eyed Sailor

Don’t be afraid! We’ve reworked our Country Benedict.

It still has two thick grilled sausage patties with two poached eggs.

It still comes with sausage gravy, grilled potatoes and fresh fruit.

Now it comes with our delicious brioche egg bread.... 13.95


Texas Rubbed Ribeye and Eggs *

A large 8oz. natural ribeye steak rubbed with a mild but flavorful seasoning

and chargrilled. Served with three eggs, your style,

grilled potatoes and fresh fruit....17.95


Chicken Fried Steak and Eggs

Yes, we can do dishes like this too! We take a beef steak and bread it with cracker meal,

fry it golden brown,and serve it with country style gravy, three eggs,

your style and a fresh drop biscuit, grilled potatoes and fresh fruit.... 15.95


Station Omelette

Make your custom omelette from this list of ingredients:

ham, bacon, sausage, tomato, onion, poblano peppers, mushrooms, carmelized onion, pico de gallo, cheddar, pepper jack, Hollandaise, jalapeno creme sauce, smoked tomato sauce, grilled potatoes and fresh fruit..... 11.95


Huevos Rancheros

Three eggs, your style, on top of a fresh masa cake covered with refried beans,

pork chile verde sauceand melted cheese..... 13.50


Carne & Egg Fajitas (deconstructed) *

Tender, marinated steak is chargrilled and accompanied by grilled

peppers and onions, scrambled eggs, pico de gallo, guacamole,

cheddar and jack cheeses..... 16.95.


A 20% gratuity will be added to parties of 8 or more. ....$5 split plate charge


* The Maricopa Co. health department wants you to know that the consumption of raw or undercooked meats, poultry, seafood,

        shellfish, or eggs or items that  may contain raw or undercooked ingredients may

                                            increase risk of food borne illness.


                                             Menu prices subject to change




All full sized sandwiches (except Bahn Mi) are served with a choice of two: housemade potato chips, sweet potato fries, cole slaw, mixed greens.

All sandwiches are available Atkins Style


Tuna Melt

We make our tuna salad with Albacore tuna fillet tossed in a light mayo mix of eggs, celery and herbs.Topped with a tomato slice and provolone cheese.

Served on toasted brioche rounds.... 10.95


Navajo Turkey Sandwich

We take slices of our slow roasted turkey breast, add bacon,

avocado, habañero jack cheese and lime aioli and serve everything inside Indian grill bread..... 11.50


I’m a Jerk........Chicken Sandwich

Tender chicken breast marinated in an delicious jerk rub, chargrilled

and served with black strap rum glazedpineapple,

roasted red onion and red pepper aioli..... 10.95


Ho Hum Chicken

There is nothing ho hum about this sandwich. Chicken breast lightly smoked then grilled with southwestern spices, topped with roasted peppers, pepper jack cheese, avocado, red onion, lettuce and tomato with chipotle aioli..... 11.50


Bahn Mi

Classic Vietnamese sandwich with thinly sliced pork, cucumber, daikon, carrots, shaved jalapeño with a flavorful Asian spread on a fresh hoagie roll S

erved with Asian slaw and herbed potato chips. .... 10.95


Monte Cristo

We love this sandwich and wanted to share if with our friends. Turkey, ham, marscapone and swiss cheese between slices of brioche bread dipped in egg and grilled.

Served with fresh berry preserves. ..... 11.50


Ultimate Vegetable Sandwich

The grilled, marinated vegetable sandwich that even a meat eater would love!

Fire roasted yellow squash, zucchini, white bean hummus, bean sprouts, napolitos, roasted tomatoes, roasted garlic, parmesan cheese andsweet balsamic drizzle inside Indian grill bread. That’s a mouthful to say! Wonderful!..... 9.95


Station Burger *

A lean 1/2 lb. burger (we use ground tenderloin and chuck) topped with gouda cheese, pickled jalapeños,grilled chipotle seasoned tomato,

blackened onions and chef’s special sauce.... 10.95


Diablo Burger *

Fresh burger grilled and smothered with grilled onions, red and green peppers,

pepper jack cheese,pico de gallo and a tomato/tequila sauce...... 10.50


Chef’s Burger *

We top the fresh burger with bleu cheese, bacon,

sherried mushrooms and tobacco onions.... 10.50


The RWG Burger *

RWG stands for the red, white and green burger. We use Brie and Boursin cheeses add sauteed spinach and roasted red peppers to our half pound burger ..... 10.50


 soups & salads


Tortilla Soup

Our signature soup. A rich chicken broth flavored with chiles and cilantro, served with chicken breast, Monterey jack, hominy, tomatoes and crispy tortilla strips.

Petite.. 4.95 Bowl.... 7.50

Soup of the Day

Petite.... 4.95 Bowl.... 7.50


Soup and Salad

Choose either the Tortilla Soup or the Soup of the Day and combine it with a choice between caesar, house or spinach salads..... 10.95


Grilled Ice Wedge

Wedge of iceberg lettuce grilled and served with bleu cheese and southwest vinaigrette dressings. Topped with bleu cheese crumbles and spiced pecans..... 7.95


Warm Spinach and Chicken Salad

Tender spinach leaves with smoked chicken, bacon, red onion, orange slices, goat cheese

and candied cashews with a warmed sweet and sour bacon vinaigrette.

Petite..... 11.50 Regular..... 15.75


Station House Salad

Mixed field greens with artichoke hearts, tomatoes, goat cheese and spiced pecans perfectly matched with our southwestern vinaigrette

Petite..... 10.50 Regular..... 14.50


Mozzarella and Tomato Salad

Fresh housemade mozzarella with heirloom tomatoes served with butter lettuce

drizzled with a balsamic dressing and basil pesto.

Petite.... 8.95 Regular..... 13.95


Roasted Beet Salad

House roasted red and yellow beets served alongside bleu cheese crumbles and exotic greens mix with a sweet balsamic dressing.

Petite.... 8.50 Regular..... 12.95


Chinese Chicken Salad

Shredded chicken breast poached in chicken stock, sesame oil, soy sauce and secret Chinese spices. We toss the chicken with an Asian vegetable medley and add orange segments, crispy won tons and our asian vinaigrette.

Petite.....11.75 Regular..... 15.75


Ahi Salad Oriental *

A chilled fillet of rare peppered ahi with baby field greens, cashews

and an Asian vegetable medleywith a wasabi soy vinaigrette.

Petite.... 12.95 Regular..... 17.95


Care Filet Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese,

avocado and pico de galloon a bed of romaine and spring mix.

The crown is tender filet mignon. Your choice of dressing.

We recommend our house vinaigrette.

Petite.... 12.95 Regular..... 17.95





Soup and Sandwich or Taco

You can choose a cup of tortilla soup or our soup of the day and combine

it with a half of either our Tuna Melt, Turkey , Ultimate Vegetable

sandwiches or one of our La Familia tacos...... 10.95

(to upgrade to a seafood, El Carbon or Spa-Mex Taco add 1.00)


Shepherd’s Pie

We can’t leave anything alone. This is more like Shepherd’s burrito.

Thinly sliced roast beef wrapped around our Margarite mashed potatoes and cheddar cheese. Served with au jus, green pea puree and sauteéd carrots.... 12


Buffalo Meatloaf

Lean ground buffalo baked with onions, garlic and peppers. Served with a tomato-mushroom fondue,Station mac & cheese and seasonal vegetables.... 15


Fish and Chips

Our version of fish and chips. Chunks of fresh salmon are rubbed in sonoran spices,

dipped in Dos Equisbeer batter and fried golden.

Served with housemade potato chips, cole slaw, and tartar sauce ....12.95


Turkey Potless Pie

Roasted turkey, carrots, peas, celery and onions, flavored with white wine in

a rich classic cream sauceand garnished with crumbled drop biscuit. .... 12


Fit to be Thai’d Noodles

A vegetable medley of straw mushrooms, bamboo shoots, snow peas,

red peppers, lemongrass and cilantroare stir fried with rice noodles

in a light but flavorful Thai sesame sauce.

Vegetarian: ..... 11 add chicken: ..... 15


Chile Relleno

Poblano chile served open face and stuffed with green

chile pork, cheddar, jack, and asadero cheeses.

Served with a delicate cheese sauce, roasted salsa and green chile fideo.... 14.95


Vegetable Chile Relleno

Poblano chile served open face and stuffed with corn,

black beans, napolitos, cheddar, jack,and asadero cheeses. 

Served with tomato serrano sauce, and green chile fideo.... 13.95



A classic from the Bayou. We cook Andouille sausage,

smoked chicken, shrimp and mussels in a flavorful

creole sauce. Served over cajun rice.... 15.50


Smokey Chicken Pasta

A boneless chicken breast smoked over mesquite and served with linguine in a southwestern alfredo with a touch of chipotle peppers..... 14.50



                                          La Familia Mexican Cuisine

                                                  If you do not like spice

                                            DO NOT order from this menu!!!


Chips and Salsa...... Fresh chips served with mild salsa fresca,

salsa verde and habañero salsa..... 4.99

Queso Dip..... A tasty, creamy dip with tomato, chipotle chiles, jack and cheddar cheeses, sour cream, poblano and red peppers, cilantro and onions..... 7.99

Accompany the queso dip with chorizo, avocado, jalapeño chiles and pico de gallo.... 3.50

Desert Tears.....Four fresh jalapeños, blanched and stuffed: 2 with chorizo and bleu cheese and the other 2 with shrimp and spiced cheeses.... 8.50



All items come with Mexican rice and a choice of refried beans, refried black beans or alubia frijoles Choose:

Corn, flour or flaky masa tortillas (flaky masa add $1.50)

         Carnitas ..... crisped pork with lime, cilantro, onion, poblano peppers,

                                             guacamole and salsa verde.

                                          1 Taco.....7.50 2 Tacos.... 11.99

   Chicken Tinga ..... Shredded chicken cooked in a sauce of tomatos, onions,

              chipotles and garlic.Topped with lettuce, casero cheese and sour cream.

                                          1 Taco.....7.50 2 Tacos.... 11.99

              Fish ..... Grilled, blackened mahi mahi fillets with lime juice, cabbage,

                              Pico de gallo, avocado and smoked jalapeño aioli.

                                          1 Taco.....7.95 2 Tacos.... 12.99

                 Al Carbon ..... Seasoned steak, smoked cheddar cheese,

                                       pico de gallo and Chile colorado sauce.

                                          1 Taco.....8.50 2 Tacos.... 13.99 

                  Shrimp ..... Tender, large shrimp grilled with Sonoran spices. 

                Topped with shredded cabbage, pico de gallo and papaya-mango aioli. 

                                           1 Taco.....8.50 2 Tacos.... 13.99



All items come with green chile fideo


                                          Whole Enchilada (1 of each)......18.99

Trio (any 3 of the 4 below)......15.99

Chicken (2)........11.99

Machaca (2)........11.99

Pork (2)........11.99

Cheese (3).......10.99

Shrimp (2)........14.99

Lobster (2).........14.99

Crab (2) Jumbo lump.......14.99

Seafood Trio (1 of each)......20.75

                                           Seafood Duo (choice of 2)…….14.99



All items come with Mexican rice and a choice of refried beans, refried black beans or alubia frijoles


Pork Carnitas...with onions, peppers, jack cheese, Chile Verde Sauce .....13.99

Machaca Beef...with onions, peppers, cheddar cheese, Chile Colorado Sauce......13.99

Chicken...with onions, peppers, jack cheese, Tomatillo Verde Sauce …….13.99




                      Most items come with Mexican rice and a choice of refried beans,

                                        refried black beans or alubia frijoles


Mariscos Ala Baja

A mixture of shrimp, lobster and whitefish slow cooked with 

jalapenos, onions, tomatoes in a flavorful light broth. 

Served with avocado fresca and cilantro rice. 18.99


Carne Asada *

Tender steak marinated with chiles and Sonoran seasonings,

chargrilled and served withavocado, flour tortillas,

grilled vegetables, adobo, jalapeño creme and salsa verde. 17.95


Pollo Fundido

Tender chicken filled chimichanga pillows topped with a mild,

tasty cream cheese sauce. 14.99


Plato al Alambre

Achiote marinated flat iron steak grilled with onions and pineapple

in a flavorful adovada sauce. Served with avocado fresca and corn tortillas. 13.99


Chile Relleno

Poblano chile served open face and stuffed with green chile pork, cheddar,

jack, and asadero cheeses. Served with a delicate

cheese sauce, roasted salsa and green chile fideo. 14.95


Vegetable Chile Relleno

Poblano chile served open face and stuffed with corn, black beans, cheddar,

jack, and asadero cheeses. Served with a delicate

cheese sauce, roasted salsa and green chile fideo. 13.95


Huarache con Bistec en Cebollada

Diced flat iron steak with onions, jalapeños and spices.

Topped with a tomatillo sauce served open faced over a refried bean stuffed masa cake. Served with a fresh salad of lettuce, cucumber, radish, tomato and lime. 13.99


Enchiladas Fruta de Mar

Three distinct seafood enchiladas. One with large shrimp and our

Santa Fe sauce: the second with jumbo lump crabmeat and covered with jalapeño creme, the thirdfilled with Maine lobster meat covered with flavorful lobster sauce.

Served with fideo. 20.75


Chile Verde Puerco

Slow cooked pork in a flavorful green chile sauce

Garnished with casero cheese and pice de gallo. 13.99


Tilapia Vera Cruz

Tender tilapia fillets grilled with Sonoran spices. Topped with a sauce of olives,

                                           capers tomatoes and onions. 13.99

                                                               menu prices subject to change





Tortilla Soup

Our signature soup. A rich chicken broth with chilies, cilantro, chicken breast, hominy, Monterey jack cheese,roasted peppers, black beans and crisp tortilla strips.

Petite.... 4.95 Bowl.... 7.50

Daily Soup

Petite.... 4.95 Bowl.... 7.50


Southwestern Fondue

Asadero, Gruyere, Parmesan and Habanero Jack cheeses melted and blended with white wine and herbs. Served with ciabatta bread cubes, cilantro pesto and roasted tomato pesto.

For two.... 10.75 For four....14.50


VooDoo Shrimp

It’s the voodoo that we doo. Four Colossal shrimp grilled with a flavorful lightly spicy blackening seasoning. Served with a papaya-mango aioli,

citrus aioli, avocado and pico de gallo.... 17.95



Calamari steak cut into strips breaded with Japanese bread crumbs and quickly fried.

Served with cocktail and sweet jalapeno cream sauces..... 9.95


Crab Cakes

Delicious, lightly herbed, jumbo lump crab cakes placed atop a delicate

lobster sauce and a touch of cilantro oil.

One.... 9.95 Two....17.50


Mussels Tampico

Prince Edward Island mussels.

Served “Tampico” style steamed in our smoky “Station” butter,

white wine and chipotle broth..... 14.95


Sushi Nachos *

Choose between fresh ahi, salmon or diver scallops. The nachos are served 3 ways.

One in a spicy sesame sauce, second; served poke style, third; sesame seed coated and seared rare, then topped with avocado and wasabi aioli....14.95


Cowboy Sushi *


Raw or lightly seared beef tenderloin atop matched,

crispy potato croquettes served 4 ways

(1)Mexican, (1)Curry, (1) Cajun, (1) Asian.... 13.95


International Spring Rolls

A trio of spring rolls, one southwestern with chicken and salsa fresca,

One Vietnamese with shrimpand sweet chili lime sauce and a

Chinese spring roll with pork and ponzu sauce.. 12.95


Capreze Style Bruschetta

Fresh mozzarella, tomato and kalamata tapenade with white and

dark balsamic reductionson toast crisps.... 9.95




Grilled Ice Wedge

Wedge of iceberg lettuce grilled and served with bleu cheese and southwest vinaigrette dressings.Topped with bleu cheese crumbles and spiced pecans..... 7.95


House Salad

Mixed field greens with artichoke hearts, tomatoes, goat cheese and spiced pecans perfectly matchedwith our southwestern vinaigrette

Petite..... 4.95 Regular... 7.95


Caesar *

The classic salad with an authentic caesar dressing.

Petite..... 4.95 Regular... 7.95


Spinach Salad

Tender spinach leaves with bacon, grape tomatoes, red onion, orange slices, goat cheese and candied cashews tossed with a sweet and sour bacon vinaigrette.

Petite..... 4.95 Regular... 7.95


Spinach and Chicken Salad

A dinner sized portion of the spinach salad above and to it we

add pulled, smoked chicken.... 15.75


Station House Salad

Same as above just a dinner sized version.

Petite..... 10.50 Regular..... 14.50


Mozzarella and Tomato Salad

Fresh housemade mozzarella with heirloom tomatoes served with butter lettuce

drizzled with a balsamic dressing and basil pesto.

Petite.... 8.95 Regular..... 13.95


Roasted Beet Salad

House roasted red and yellow beets served alongside bleu cheese crumbles

and exotic greens mixwith a sweet balsamic dressing.

Petite.... 8.50 Regular..... 12.95


Ahi Salad Oriental *

A chilled fillet of rare peppered ahi with baby field greens, cashews and an

Asian vegetable medley with a wasabi soy vinaigrette.

Petite.... 12.95 Regular..... 17.95


Chinese Chicken Salad

Shredded chicken, tossed with an asian vegetable medley,

orange segments, crispy won tons and our asian vinaigrette.

Petite.....11.75 Regular..... 15.75


Care Filet Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese,

avocado and pico de gallo on a bed of romaine and spring mix.

The crown is tender filet mignon. Your choice of dressing.

We recommend our house vinaigrette.

                                                 Petite.... 12.95 Regular..... 17.95


pasta & seafoods


Fit to be Thai’d Noodles

A vegetable medley of straw mushrooms, bamboo shoots,

snow peas, red peppers, asparagus and cilantro are stir fried with

rice noodles in a light but flavorful Thai sesame sauce.

Vegetarian: Petite..... 11 Regular..... 15

With Chicken: Petite..... 14 Regular..... 18


Red Thai’d Beef

Thinly sliced strips of beef quickly stir fried with red curry, coconut milk, peanut butter, mint, pinenuts, lime and an oriental vegetable medley.

Accompanied by rice noodles.

Petite..... 15 Regular..... 19


N’Orleans Shrimp

INTENSE!! Our tribute to the great taste bitter. Large day boat gulf shrimp

sauteed in beer and a dark roux with cajun spices.

Served with dirty rice and sauteed collard greens tossed with bacon and onions.

Not for the faint of palate!

Petite..... 23 Regular..... 28


Lobster Pasta Provencale

Lobster sauteed in extra virgin olive oil with

artichoke hearts, roasted tomatoes, garlic and fresh basil.

Served with pearl couscous blended with aged Asiago cheese.

* Gluten free rice noodles available for additional $ 2

Petite..... 21 Regular..... 27


Santa Fe Pasta

Shrimp, scallops and jumbo lump crabmeat are sauteed and

served with housemade red pepper pasta (lasagna style)

with a sauce of tequila, shallots, serrano chilies,

tomatoes, grilled asparagus and spices with a touch of cream.

* Gluten free rice noodles available for additional $ 2

Petite.... 23 Regular..... 29


Border Scallops *

Giant sea scallops pan seared and sauced with a blend of tomatillo verde,

bacon, scallions, garlic and a touch of tequila.

Served with cilantro rice.

Petite.... 23 Regular..... 29


Sea Bass NO-Ka-Oi

Chilean Sea Bass pan seared and served with coconut forbidden black rice,

asparagus chop sticks and a roasted-garlic, chile butter.... Market


Salmon In-Time *

Fresh salmon fillet chargrilled and served atop wilted spinach leaves,

goat cheese gnocci and crisp pancetta bacon.

Served with a lemon-thyme brown butter sauce..... 22


A liľ bit of Soul

We show our southern pedigree and honor our midwestern guests with this inspiration. Walleye Pike is pan seared and served on top of sauteed collard greens and crispy,

cheese grits. Served with a lemon-tomato butter sauce.... 24


Steak Bleu Diablo *

Tender prime flatiron steak grilled and smothered with chilies,

bacon, tomatoes, scallions and bleu cheese with a touch of tequila butter.

Served with margarite mashed potatoes and grilled asparagus.

Petite..... 19 Regular..... 26


Steak Tampiqueña *

Blackened shrimp served on top of grilled, Prime flat iron steak,

onions and peppers; surrounded by a flavorful chile cheese sauce.

Petite..... 22 Regular..... 29


Care Filet *

A flavorful, tender natural beef filet mignon

pan seared in anine herb brown butter. 

Served with au gratin potatoes and grilled asparagus.

Petite (5oz.).... 23 Regular (10oz.).... 35


Texas Rubbed Ribeye *

A well marbled, natural beef ribeye steak rubbed with a

mild but flavorful seasoning and chargrilled. Served with

sauteed sherried mushrooms and au gratin potatoes.

12 oz..... 26 16 oz..... 32


Prime Rib *

Black pepper and garlic crusted natural beef prime rib served

with margarite mashed potatoes, and grilled seasonal vegetables.

Petite..... 20 Regular..... 25 Large..... 30


Pork Prime Rib *

Natural, prime tender pork, slow roasted and served with

a sweet potato-carrot mash, natural cinnamon jus

and topped with an apple fritter.

May we recommend enjoying them medium rare?

1 Chop ..... 18 2 Chops ..... 25


Buffalo Meatloaf

Lean ground buffalo baked with onions, garlic and peppers.

Served with a tomato-mushroom fondue,

Station mac & cheese and seasonal vegetables.

Petite..... 15 Regular..... 21


Terra Mixed Grille *

Combination of buffalo meatloaf, steak bleu diablo, and

lamb chop Cabo, served with au gratin potatoes

and grilled seasonal vegetables..... 34


Moroccan Chicken

Natural, boneless chicken breast chargrilled and topped with a

Moroccan style butter. Accompanied by white bean hummus, grilled artichokes,

kalamata olive relish, sun dried tomatoes,and grilled zucchini squash.

Petite ..... 18 Regular .......24


Crispy Chicken

All natural “Red Bird” chicken breast(s) pan seared crispy,

and sauced with a flavorful natural jus reduction.

Served with southwestern orzo, crispy leeks and sliced avocado.

Petite ..... 15.50 Regular .......21


Forbidden Duck

Roasted boneless duck breast served with an Asian

style orange sesame sauce, coconut black rice and

an oriental vegetable mix .... 22



A classic from the Bayou. We cook Andouille sausage,

smoked chicken, shrimp and mussels in a flavorful

Creole sauce. Served over cajun rice.

Petite ..... 15.50 Regular .......21


Jamaican-me-Crazy Pork *

Tender, moist pork tenderloin rubbed with jerk spices

then chargrilled. Served with sweet potato apple slaw

and rum-pineapple rice .

Petite ..... 15.50 Regular ...... 21


Lamb chops cabo *

Colorado lamb chops chargrilled and served

with 3 chile molé, toasted pistachios, a hint of fresh mint

and chopped apricots. Served with tuxedo orzo.

2 Chops..... 22 3 Chops..... 26 4 Chops..... 30 5 Chops..... 34


Hunan Style Short Rib

Slow cooked beef short rib braised in a hoisin sauce

and served with an Asian vegetable

mix, sauteed spinach and wasabi mashed potatoes.

Petite.... 15 Regular..... 21


OUR Babies

We use our special dry rub and slowly braise our baby back ribs

for hours, then top them with a sweet & tangy pasilla chile

glaze, and finish them over mesquite. Served with

Station mac & cheese and savoy cabbage slaw.

$7 split plate charge for this item.

Petite ..... 17 Regular ..... 25


A 20% gratuity will be added to parties of 8 or more.

Complimentary bread service upon request

We offer petite portions of most of our entrees to allow for light dining:

no split entrees please..if you must....$5 split plate charge

  • The Maricopa Co. health department wants you to know that the consumption
  • of uncooked or partially cooked foods may increase risk of food borne illness


Menu prices subject to change






All are 3 oz. of liquor, shaken not stirred,

and served up, unless otherwise requested....10.50


Station Cooler

Vodka, raspberry liqueur, raspberry nectar, splash

of cranberry, pineapple and OJ

Serene Tini

Vodka and “X” vodkas, fresh lemon and lime

juices with a rosemary sugar rimmed glass

Asian Pear

Vodka, Canton ginger liqueur, organic pear pureé,

splash of soda, garnished with crystalized ginger

Pear of Melons

Vodka, watermelon liqueur, pear pureé,

sweet & sour and champagne

1•(One Squared)

Square One Botanical (97 pts.) served with muddled raspberries, lavender water,

agave nectar and lime with a chocolate rim

Five Star

Nolet’s gin, St. Germaine liqueur, champagne, lychee puree,

pomegranite juice with a citron sea salt rim



Choose the tequila and price of your choice (from the Book of Tequila)


Thea’s Apple Pie

Our Thea’s award winning Margarita!!! Blanco tequila, green apple pureé,

cinnamon simple syrup, sparkling cider and lime

juice. Served with a cinnamon sugar rim. .... Teq+3.00

The Natural

Reposado tequila (recommended), fresh lime juice,

filtered water and Agave nectar.. nothing else! Served UP.....Teq+2.00

The SuperNatural

To the Natural we add a Grand Gala float!!

Served UP..... Teq+2.50

The SmokeHouse

To our margarita we add a float of the world class

                                        Del Maguey “Crema de Mescal”.... Teq+2.5

Smok’n Guns

Mixologist Thea once again offers a savory,championMargarita.

Blano tequila, Mescal, agave nectar,red pepper, cilantro and habañero sauce.

Served with a special smoked salt rim. .... Teq+3.00

The Crystal

You choose the tequila, we add Canton Ginger liqueur, agave nectar, l

ime juice and a garnish of crystalized ginger....Teq+3.00

The Others

We have... Prickly Pear, Mango, Strawberry, Peach,


Cool as a Cucumber

Hendrick’s gin, muddled cucumber, fresh cucumber juice,s

imple syrup and a splash of soda.... 8.75

                                                            CareFree Crusher

Vodka, coconut rum, splash of cranberry,

pineapple and OJwith a float of 151 proof rum .... 9.75


What do you get when coconut, pineapple, fresh mint,amaretto

and Sagatiba rum get together? Delicious! .... 8.75

(See our Book of Rum for many other custom Mojitos)

Power Tea

The off the golf course Arnold Palmer! Sweet Tea vodka,

peach liqueur, sweet & sour and a splash of coke ....8.50




Red Sangria....

Our special recipe with cabernet, zinfandel, brandy,

liqueurs, and fruit juices

Glass.....7.50 Pitcher...... 27.00

White Sangria....

Our special recipe with chardonnay, muscat, brandy,

Triple Sec and apple, peach, and pear fruit nectars

                                               Glass.....7.50 Pitcher...... 27.00


                                                               menu prices subject to change





liquid dessert

*Bite sized available for $3.00


Haleakala Pie

Named after the giant volcano on Maui.

A macadamia nut strewn chocolate volcano filled with molten chocolate.

Covered with rich macadamia amaretto ice cream, toasted coconut,

whipped cream and erupting with flaming rum..... 8.95


24 Karat Cheesecake

A light airey cheesecake cloaked in genache, served with a

shimmering gold champagne sauce and fresh fruit ..... 8.50


*Chai Tea Tiramisu

A perfect example of our “Carefree Cuisine”.

The classic, familiar and loved dessert taken in a new delicious direction.

The elegant smooth flavor of Chai Tea, Yum!..... 6.95


*Flourless Chile Brownie

We use the mild chocolate flavors and heat of the ancho chile

to add to the dense chocolate brownie and contrast the coolness

of cinnamon ice cream then seam everything together with a

Mexican cajeta (caramel) sauce.... 6.95


*Bread Pudding

Brioche bread, traditionally baked, with plump raisins andcinnamon.

Topped with a rum créme anglaise..... 6.95


Creme Brulee

Your server will describe todays flavor..... 6.95


*Seasonal Fruit Cobbler

Seasonal fruit served warm and topped with

latticed shortbread and vanilla ice cream..... 6.95


Caffe Latte

Latte cup filled with espresso ice cream,

Heath espresso bark and a vanilla espresso anglaise..... 6.95


*Dessert Nachitos

Chocolate tortilla chips covered with mixed berries, grated mango,

brownie crumbles, caramel, white chocolate and berry sauces

with marscapone creme and vanilla bean ice cream....8.50


*Lemon Tart

Pucker power at its finest. A rich lemon filling in a

shortbread crust and topped with toasted sweet meringue.... 6.95


*Red Devil Sliders

3 individual red devil layer cake sliders with a layer of a sweet cream,

orange, yogurt, marscapone and Grand Marnier.... 6.95


Banana Cream Pie Martini

Banana liqueur, vanilla vodka and cream. Topped with

graham cracker crumbles and whipped cream.... 9.00


Butterscotch Slide

Butterscotch schnapps, Bailey’s and cream.... 7.00

Kioki Coffee

Brandy, Kahlua, dark creme de cacao.... 6.50

Chip Shot Coffee

Baileys, Tuaca and Coffee .... 6.50

ToGivaFor Coffee

Godiva Chocolate Liqueur, Tuaca and Coffee .... 6.50

Cafe Blanco

Tia Maria, Vanilla vodka, cream and coffee.... 6.50

B-52 Coffee

Bailey’s, Grand Marnier and Kahlua ....7.50

Nutty Irishman

Frangelico, Baileys, Coffee and whipped cream .... 6.50

The Dream

Tuaca, Tia Maria, Baileys, coffee and whipped cream .... 7.00



Port, Cognac

Sandeman Founders Resv ........................... 7.00

Dow’s 10 year tawny .................................. 10.00

Sandeman Vau Vintage 2000 (94pts)......... 12.00

Fonseca 2007 Vintage Port (97pts)........... 18.00

Ramos “30 year old” (93 pts) ................... 15.00

Rare Wine Co. Madeira, (93 pts) .............. 9.50

Frapin VS (90pts)........................................... 9.00

Frapin XO (99pts)........................................ 19.00

Darroze 1979 Armagnac (98pts) .............. 18.00

Ask for our complete Book of Cordials


Dessert Wines

Beringer, “Nightingale” 2001 “92pts”........................... 18.75

Bonny Doon, Late Harvest Muscat “91pts”............... 8.50

Arrowood, “White Riesling” 2005 “95pts”................ 12.50


menu prices subject to change






Paul Hobbs, “Cuvée Augustina, Richard Dinner Vineyard” Sonoma 2003 “95pts” 150.00

A rich, opulent, hedonistic pleasure. A selection of this vineyard’s finest barrels, this is the estate’s top Chardonnay. It was aged in 88% new oak, and possesses superb fruit and ripeness, medium to full body, and notes of honeysuckle, orange marmalade, pineapple, mango and light toasty oak. Exotic, well-delineated, dense, and rich, . The flavors gain intensity on the finish, lingering on and on.


Kistler, “Hudson Vineyard”, Carneros 2006 “95pts” 125.00

Exhibits a light straw/green hue as well as boisterous, exuberant notes of buttery tropical fruit and smoky nuts.

Always a show-stopper in terms of aromatics, terrific definition and precision, it should provide plenty of pleasure.


Stonestreet, “Lower Rim”, Alexander Valley 2008 “96pts” RP 110.00

The 2008 Lower Rim is a compelling effort displaying enormous flesh, richness, succulence, minerality, and acidity. Notes of steely nectarines, bright oranges, lemon zest, butter cookies, and nutmeg emerge from this serious Chardonnay.


Kistler, “Les Noisetiers” 2008 Sonoma Coast “94pts” 96.00

Vibrant green-yellow. Distinct nose of minerals, earth, and refined noble sulfides. A medium-weight, balanced presence on the palate, tightly wound around a resounding acid core, that carries through and beyond the crisp, yet lengthy and lasting finish.


Mt. Eden “Estate”, Santa Cruz Mtns. 2006 “96pts” WS 95.00

No. 11 Wine Spectator top 100

Simply delicious, a rich buttery style, delivering ripe, vivid, delicate peach, pear and honeydew melon fruit that’s complex, concentrated and full-bodied. Offers excellent length and depth. Creamy oak adds a touch of smoke and vanilla. The texture is silky.


Hartford Court, “Stone Côte Vineyard”, Sonoma Coast 2007 “96pts” WE 92.00

The wine displays the firm, acidic minerality of that cool, foggy region. It has fantastic limpidity. The oak is remarkable for the purity of vanilla and smoky honey, while the underlying flavors of Meyer lemons, pineapples, nectarines and kumquats are decadently good. A masterpiece of Chardonnay.


Peirson Meyer, “Untitled No.3”, Sonoma 2007 “95pts” RP 89.00

A powerful, full-throttle Chardonnay, it exhibits a light gold color as well as a big, sweet kiss of baked apples, honeyed pears, nectarines, and orange marmalade. Displaying fabulous fruit on the attack, mid-palate, and finish, a full-bodied mouthfeel, and a subtle hint of toasty oak.


Leeuwin, “Art Series”, Margaret River, Western Australia 2002 “96pts” 84.00

A wine of marvelous richness and unexpected subtlety, this has delicious pear, mineral, gooseberry and lime flavors in profusion, beautifully wrapped in a veil of spicy oak, persisting impressively on the long, long finish.


Dutton-Goldfield, “Rued Vineyard”, Russian River 2005 “95pts” 82.00

Complex, layered and quite dry. Acidity makes the tangerine, kumquat, ripe yellow pear, roasted pineapple and oaky, creme brulee flavors really come alive. After you swallow, the wine leaves behind a delicious impression.


Curvature, Napa 2009 “94pts” BH 80.00

A collaboration between our local golf great, Cristie Kerr and Suzanne Pride Bryan (Pride Mountain Vineyards), with all proceeds going to support breast cancer research. This chardonnay is beautifully crafted with notes of cream, oak and excellent minerality. the midpalate offers excellent orange blossom and tangarine nuances. A beautiful wine, elegant and all support to a great cause.


Woodward Canyon, Washington 2009 “96pts” WE 78.00

Luscious, rich, balanced and intensely fruity, this stunning effort may well be the best Chardonnay ever produced in Washington. Two-thirds old-vine Celilo vineyard grapes are blended with estate-grown fruit from even older vines. Candied citrus, especially Meyer lemon, lemon verbena and other fruity herbs, stone fruits and subtle layers of caramel and toast burst from the glass.


Failla, Estate, Sonoma 2009 NYR (2008 “97pts” WE & No. 13 Top 100) 75.00

This vintage is not yet rated. The past vintages have all recorded high 90 pt. scores. 2008 review:The wines are from the wildest, most remote and exotic stretch of the Sonoma Coast: you can taste the salt of the sea in the wine, as you can in a Manzanilla Sherry. It gives a tang to the lemondrop, pear and honeysuckle flavors, with their lick of cold granite. So pure and vibrant, so savory, so compelling. Grows more fascinating with every minute in the glass.


Hartford Court, “Four Hearts”, Russian River 2007 “96pts” RP 69.00

Aged in 40% new oak and 100% barrel-fermented, boasts a creamy, creme brulee-like character along with oodles

of orange blossom, nectarine, and crushed rock notes, a full-bodied mouthfeel, stunning richness and purity, and zesty acidity. ike so many of the 2007s, its sensational fragrance and fruit purity are dazzling.


Rombauer, Carneros 2009 “93pts” 16.50 64.00

Perfection in the bottle, this bodacious chardonnay drinks easy, full figured, ripe, creamy and lush.


Calera, “Mt. Harlan”, Central Coast 2009 “96pts” RP 16.00 62.00

The finest Chardonnay Calera has made in many years, A chalky component (from the limestone soils of this appellation) is intermixed with quince, white currant, nectarine, orange blossom, and lemon butter notes in an incredibly complex, crystalline style. Full-bodied with stunning concentration, length, and texture, this fabulous Chardonnay could easily pass for a grand cru white Burgundy.


Robert Young, “Estate”, Alexander Valley 2007 “95pts” WE 15.50 60.00

Begins with fascinating, complex aromas—highlighted by lees, pineapple, cinnamon, smoke and white chocolate with layers of fig, melon and honeysuckle flavors that are full-bodied, silky-textured, long and persistent, unveiling the vineyard’s purity of flavor. Dazzling with its sheer opulence.


Fess Parker, “Ashley’s”, Santa Barbara 2007 “93pts” WE 56.00

Ultrarich and oaky, with vanilla, buttered toast, caramel and smoky flavors accenting the underlying pineapple, guava, nectarine and pear fruits. There’s a brisk, clean, minerally moutheel, brimming with acidity, that frames this opulent wine.


Domaine Drouhin, “Arthur”, Dundee Hills, OR. 2008 “92pts” WE 54.00

A delicate, elegant style of Chardonnay, with Burgundian hints of stone and honeysuckle, apple and citrus. The flavors gather


MacRostie, Russian River, 2008 “92pts” WE 13.00 50.00

With pronounced caramel, butter and oak, this Chardonnay trades power for elegance. It has citrusy acids framing flavors of limes, pineapples and green apples that have a minerally edge. New French oak adds just the right touch of richness.


Clos Pegase, “Mitsuko’s Vineyard”, Carneros 2008 “92pts” WE 12.50 48.00

A pure, clean Chardonnay whose dry richness is balanced with cool-climate acidity and a citrus streak almost like Sauvignon Blanc. Shows pineapple and pear flavors that indicate the varietal, but then crisp, tartly acidic lemongrass and grapefruits kick in. The result is wonderfully food-friendly.


Fess Parker, Santa Barbara County, 2008 “93pts” WE 12.00 46.00

A Chardonnay, of balance and integrity, but also showing the cool climate terroir of its origins as well as the excellence of the vintage. The result is this crisp, richly oaked but balanced young wine. It brims with tropical fruits and spices


Freemark Abbey, Napa, 2009 “92pts” WE 11.50 44.00

This is an oaky, leesy Chardonnay, and quite a good one. Although it’s super rich in fruit, it shows a crisply acidic minerality that grounds it and makes it serious. That fruit is wildly forward in pineapple tart, pear butter, Key lime pie and golden apricot.


Morgan, “Highland”, Santa Lucia Highlands, 2008 “92pts” WE 11.00 42.00

Morgan makes some of the best, most powerful Santa Lucia Chardonnays, The Highland Vineyard is strong and potent, with cool-climate acidity framing mouthwatering pineapple jam, Key lime pie, kiwi fruit, white peach and vanilla cream flavors.


David Bruce, Santa Lucia Highlands 2008 “91pts” 10.00 38.00

Outstanding minerality combines with fruit characteristics of pear and apple, complex butter, spice and vanilla notes to create a lucious mouthfeel and a soft lingering finish. A lot of flavor for the price.


Bodega Cateña Zapata, “Alamos”, Mendoza, Argentina 2009 “88pts” 7.50 28.00

One of the best Argentine value Chardonnays on the market. The nose is stylish, with butterscotch, honeyed apple and vanilla notes. Smooth on the palate, with more than adequate apple and peach flavors, and then pure and fairly long on the finish.


Bogle, California 2008 “88pts” WS 7.00 26.00

Fresh, intense and vibrant, with sweat pea, green apple, melon and honeysuckle notes that are full-bodied, ending with a clean, crisp finish.





Merry Edwards, Russian River 2007 “96pts” WS 76.00

No. 9 Wine Spectator top 100

A rocket beam of vibrancy, with effusive honeysuckle notes and ripe honeydew melon, citrus, pear and apricot flavors that have amazing structure, depth and body. Ripe flavors end with a mouthwatering finish, where the mineral and spice details echo on and on.


Robert Mondavi, Fumé, To Kalon Vineyard, Napa 2006 “91pts” 66.00

Always one of the best Sauvignon Blancs in California. It brings new levels of richness and complexity

to a variety that can be simple even in the best of hands. With 15% Sémillon, the wine explodes with zesty tangerine, lemon tart, coconut pie and smoky oak flavors, with an edge of wintergreen. The finish is absolutely dry.


Cade, Napa, by Plumpjack 2006 “92pts” WE 58.00

It brings Sancerre-like sophistication and polish to a variety that’s usually not very elegant. With crisp acidity and a mineral backbone, the wine’s flavors are of citrus fruits, figs and vanilla, with a hint of tart gooseberry.


Cliff Lede, Napa 2008 “92pts” WS 50.00

Vibrant, bursting with fresh mandarin orange juice and tropical whiffs of mango and passion fruit, but also plenty of grass and hay notes. There’s a very refreshing acidity, and the flavors sing on the finish.


Concha Y Toro, “Terrunyo” Casablanca Valley, Chile 2006 “93pts” W&S 12.00 46.00

Bright, strong character, elegant and exhuberant. Nice complexity of herbs, gooseberries, gropical fruits (guayaba), citrical hints, lempos zest. Lovely, mouthfilling mineral character overtaking everything at first. With air, herbs and citric flavors fill in the palate, making it feel more approachable and tender,


Matanzas Creek, Sonoma 2009 “92pts” W&S 42.00

This hits the pure passionfruit flavor of finely ripened sauvignon. It’s mouthwatering and firmly structured, The wine is thoroughly dry and very crisp in acidity, with a grassy, lemony, minerally profile that makes it savory. Approximately one-fifth was barrel fermented, adding just the right touch of cream and smoke.


EFESTE, “Feral” Columbia Valley 2007 “91pts” 10.00 38.00

The polar opposite of SB’s coming from New Zealand. Barrel fermented in neutral oak. The grassiness, citrus and lemon peel flavors are light well integrated. There is a wrapping of honeycomb and a dry, persistent finish somewhat suggestive of a particularly ripe Sancerre.


Saint Clair, “Vicar’s Choice” Marlborough, New Zealand 2008 “92pts” W&S 10.00 38.00

Initially tight, with a reductive scent of scallions, this opens with air. The flavors are clean and rainwater-fresh, with the fruit richness of nectarine and litchi. The acidity is finely integrated. The flavors are better balanced than many New Zealand SB’s.


Clifford Bay, Marlborough, New Zealand 2009 “90pts” WRON 7.50 28.00

A terrific wine and a stunning value, this wine shows expressive aromas and flavors, with notes of dried herbs, grated citrus rind, and ripe grapefruit, the acidity is very energetic but ripe and not at all tart and the balance of fruit sweetness to citric acidity is just right.

Bogle, California 2009 “88pts” WS 7.00 26.00

Mouthwatering and intense, with grass, lemon-lime and green papaya flavors that are highlighted by a zingy acidity. This has great intensity, with a silky finish.





Domaines Schlumberger, Pinot Gris, Alsace, France 2007 “90pts” 10.00 38.00

Delicate flavors of white peach, clementine and spice sit on a solid framework of nervy acidity.

A pleasant fleur de sel note runs through the wine, leading to the mouthwatering finish.


Maso Canali, Pinot Grigio, Trentino, Italy 2008 “90pts” 9.50 36.00

Most of the fruit comes from the Canali family’s original 17-acre Trentino vineyard that was first planted in 1893.

Very fresh lemon zest and sliced apple aromas. Tasty peach and pear flavors with cleansing, youthful acidity.

Lively, clean finish with a continuation of the zesty citrus flavors.


King Estate, “Signature Collection”, Oregon 2009 “92pts” W&S 9.50 36.00

Bright and exuberant as soon as it hits the glass, this wine has vibrant and persistent tangerine and white peach scents. On the palate it has a fresh mineral bite, the flavors more in the vein of citrus, the acidity lively and on point.


Graffigna, “Centenario”, San Juan, Argentina 2009 “91pts” BTI 9.00 34.00

Pale gold with a faint salmon cast. Floral apricot, honeycrisp apple, and sweet cream aromas follow through

on a silky, supple entry to a fruit medium body with citrus marmalade and delicate spice accents.

Finishes with a crisp, tangy ripe peach fade. A delicious and incredibly food friendly pinot grigio.


King Estate, “Acrobat”, Oregon 2009 “90pts” W&S 8.00 30.00

From our great friends, Ed & Carolyn King. Their second label. Even better than the excellent 2008 Acrobat. Clean and citrusy in scent, with a soft leesy note, this brisk gris has a peppery phenloic bite that makes it ideal to pair with food, but is also a fine sipper. Great Job!


Canyon Road, California 2009 “86pts” 7.00 26.00

Pale silvery straw. Starfruit, melon custard, and white strawberry aromas follow through on a brisk, round entry to a dryish light-to-medium body with citrus powder, sour cream, and talc notes. Finishes with a bruised apple and firm, dusty fruit tannin fade.





Donelan, “Venus”, Roussanne, Sonoma 2008 “94pts” RP 95.00

a blend of 93% Roussanne and 7% Viognier, ranks alongside the great white Rhone Ranger blends produced by Manfred Krankl at Sine Qua Non. It offers a light green hue to its color, explosive aromatics of tropical fruits including lychee nuts, pineapples, and orange marmalade, excellent acidity, and superb richness. This dry, full-bodied, intense elixir’s alcohol is only 12%, which is hard to believe given the flavor intensity.


Delille Cellars, “Doyenne”, Roussanne, Red Mtn. WA. 2009 “93pts” ST 62.00

All Ciel du Cheval fruit. Bright yellow, Honey, ginger, quinine and an element of leesy complexity on the nose. Then dense, tactile and sappy in the mouth, with a fresh apricot flavor complicated by ginger spice. Really explodes on the long finish but retains its brisk quality.


Alban, Viognier, Central Coast 2009 “92pts” WE 54.00

Intense and fragrant, The flavors gain momentum on the finish. very fresh, with loads of honeyed peach and apricot as well as some exotic lychee and floral notes. The wine has good acidity and medium to full body, with good minerality.


WillaKenzie, Pinot Blanc, Willamette Valley 2008 “91pts” WE 45.00

This is a truly lovely, elegant Pinot Blanc, from a winery that has a fine handle on the grape. Scents of lemongrass

and grapefruit run headlong into delicate, evocative fruit flavors of melon, gooseberry, lime and stone fruits.

Though quite dry and tart, it has so much complexity that it never turns sour. Serves itself up as an excellent food wine.


Novelty Hill “Stillwater Creek” Viognier, Columbia Valley 2007 “93pts” 44.00

From the first sniff you know it’s Viognier and you can’t wait to splash around in it—it’s just got that indefinable mix of flower, perfume, citrus rind and stone fruit that typifies the finest Washington Viogniers. The flavors are beautifully defined, racy and sharp, walking the high wire between bitter and hot with amazing grace and dexterity.


Freemark Abbey, Viognier, Napa 2009 “93pts” WE 11.00 42.00

A brilliant Viognier that preserves the variety’s exotic richness, while framing it with balance and subtlety, no easy task. Impresses for its array of pineapple crême brulée, Key lime pie, golden mango and green apple opulence, yet is crisp and zesty in acidity, and there’s a bracing minerality. The grapes come from an unusual combination of Rutherford, which provides ripeness, and Carneros, which brings acidity and freshness.


Attems, Tocai Friulano, Collio, Italy 2004 “87pts” 40.00

Fascinating aromas of minerals, white peaches and flowers follow through to a medium-bodied palate, with clean acidity and a long finish.


Colomé, Torrontés, Salta, Argentina 2009 “91pts” WE 38.00

The bouquet is flower power, lychee and tangerine, and overall this is an exotic, driving wine like no other from Argentina. Expect roundness and similarities to Viognier; it’s amplified and impressive. Smooth, tropical and melony, with an easygoing palate.


QMS Group, “Writer’s Block”, Roussanne, Lake County 2006 “89pts” 36.00

Crisp and lively, with pineapple, apricot and baked apple flavors. Appealing for the balance between acidity and ripeness, with grace notes of cedar and spice that linger.


Martin Códax, Albariño, Galicia, Spain 2008 “90pts” WE 7.50 28.00

This is one of this co-op’s best-balanced, easy-to-like bottlings we can remember. The bouquet is clean as a whistle, with pear, apple and slate. Graceful on the palate, with citrus and green-apple flavors. A little lime carves shape into the long finish

Zind Humbrecht, “Wintzenheim” Gewurztraminer, Alsace 2004 “93pts” 48.00

Fresh, showing delicate floral, lychee and spice notes, despite its weight. Dry and powerful on the finish,

but well-balanced overall, with a detailed aftertaste of grilled nuts and brioche.


Kim Crawford, “Park-Lands” Gewurztraminer, Gisborne, Australia 2005 “91pts” 9.50 36.00

20% barrel fermented for three months and shows a deft touch on the nose with dried apricot, a touch of gooseberry, rose and cut grass, the palate very well-balanced, quite minerally with peach, beeswax and apricot with great definition on the finish – an excellent wine.


Nigl, Gruner Veltliner, Kremser Freiheit, Austria 2007 “89pts” 35.00

Fresh, spicy and well-structured, with flavors dominated by grapefruit and Meyer lemon. Elegant, with a mouthwatering finish.





Muller-Catoir, “Haardter Burgergarten” Spätlese, Pfalz 2005 “93pts” 62.00

Inviting flavors of vanilla custard, lime and apricot meld nicely with the creamy texture in this opulent Riesling.

It’s harmonious from start to finish.


Eroica, Columbia Valley 2008 “94pts” WE 56.00

May be the best vintage ever, simply brilliant, it’s scents of Thai pineapple and passionfruit leading to limelike flavors hurried along by rippling acidity. There’s tension between the brisk and creamy textures, a contrast of generosity and mineral edges.


Poet’s Leap, Columbia Valley 2009 “95pts” No. 7 Wine Enthusiast top 100 50.00

With residual sugar at about 1.35%, this balances the acidity without seemong sweet. Hand picked and whole-cluster pressed, immaculate, fresh and generous; loaded with grapefruit, citrus and stone flavors, it cleans the palate and piles on the details as it rolls into a finish tht linger for well over a full minute.


Zind-Humbrecht, “Gueberschwihr”, Alsace 2004 “93pts” 48.00

Stunning, ripe, rich and very expressive of site. Open, with spearmint, floral and tropical fruit notes, yet also deep,

with a fiery, mineral character. Vibrant and resonant on the long finish.


EFESTE, “Evergreen”, Columbia Valley 2009 “93pts” WE 11.00 42.00

Though this is calculated at 1.5% residual sugar, it seems quite dry. You’ll like the excellent concentration and bracing minerality, with a mix of green berry and apple flavors. There are also nuances of spice and even a hint of caramel— it’s a subtle wine with long-lasting flavors that extend into a dry, complex finish


St.-Urbans-Hof, QbA, Mosel 2009 “90pts” 9.50 36.00

Reveals floral, apricot and slate aromas and flavors. Beautifully integrated, with a lingering, stony, savory finish.


Mercer, Columbia Valley 2007 “89pts” WE 8.00 30.00

Succulent and deliciously juicy, this is a near-perfect expression of mainstream Washington Riesling. It is a sappy, tangy, lip-smacking wine, expressing ripe apples, Asian pear and lovely hints of grapefruit, pineapple and citrus.






Sine Qua Non, “Body & Soul”, Santa Rita Hills 2007 “96pts” RP 195.00

A blend of 71% Roussanne and 29% Viognier. Honeysuckle, orange blossom, lemon oil, tropical fruit, and floral notes are found in this unctuously-textured white. Full-bodied and dry, with good underlying minerality, crispness, and an alluring freshness, This wine is so spectacularly perfumed and intense it is hard to resist.


Delille Cellars, “Chaleur Estate”, Columbia Valley 2009 “93pts” ST 62.00

(a 68/32 blend of sauvignon blanc and semillon; aged in 75% new oak for 6 months) Complex nose melds ginger, lemon drop, mirabelle, honey and spicy oak. Then dense, sappy and highly concentrated, with a strong spice quality. A very rich, elegant wine.


Signorello, “Seta”, Napa 2006 “93pts” No. 46 Wine Enthusiast top 100 58.00

A blend of Sémillon and Sauvignon Blanc, is very rich. It has the creamy textural weight of Chardonnay, yet the flavor profile is of lime pie, figs, green melons and nectarines. A great success and value.


Château Carbonnieux, Graves 2003 “91pts” 54.00

A light straw color accompanies enticing aromas of figs, lemon zest, grapefruit, and honeysuckle.

Medium-bodied, with good acidity, loads of fruit and depth, and a long, concentrated finish, Sémillon and Sauvignon Blanc.


Clos du Val, “Ariadne”, Napa 2007 “91pts” 11.00 42.00

Rarely offered outside of the winery, we are especially pleased to offer this beautiful wine. 68% Sémillon and 32% Sauvignon Blanc, the wine is lush, complex and lively. Aromas of melon, fig and citrus with a hint of oak. Bold tropical flavors burst forward and the oak tones make for a rich, creamy mouthfeel, while firm acids keep the finish crisp and light. A versatile food wine.


Hayman & Hill, “Interchange”, Santa Barbara 2007 “90pts” 8.75 35.00

A blend of 40% Sauvignon Blanc, 35% Chardonnay, 20% Muscat Canelli and 5% Riesling. Bright citrus and mineral acidity give the wine a fresh, clean backbone. Complimented by a rich and smooth palate to round out the tropical fruit characteristics. Extremely rich and expressive.


Masi, delle Venezie “Masianco”, Italy 2006 “89pts” 32.00

A happy marriage between two white grapes from a winery known for its deep, rich reds. Pinot Grigio (75%) adds cut grass and zest and the slightly over-ripened Verduzzo (25%) gives structure and smoothness. This is a very interesting, clean wine





Mulderbosch, Rosé of Cabernet Sauvignon, South Africa 2008 “89pts” 9.50 36.00

Medium-weight, with a mix of cherry and tobacco notes followed by a dash of pepper. Supplies alot more flavor than most roses but remains easy on the palate. Perfect for summer sipping.


Arizona Stronghold, “Dayden”, Arizona 2009 8.75 33.00

Delicate strawberries, sour cherry and floral flavors are wrapped in a rich texture with crisp acidity, to keep it refreshing. 30% Grenache, 23% Sangiovese, 18% Zinfandel, 12% Syrah, 6% Cabernet, 6% Mouvedre.


J. Lohr, “Cypress”, White Zinfandel, California 2009 5.50 20.00

Light berry, strawberry and white pepper. Some residual sugar makes for a light, easy drinking sipper.





Perrier-Jouët, “Fleur De Champagne”, Epernay 1999 “93pts” 165.00

Round and expressive, offering caramel, apricot and vanilla pastry aromas and flavors on an elegant frame.

On the soft side, this is a voluptuous, inviting Champagne that’s easy to sink into, with a long, nutty finish.


Argyle, “Extended Tirage”, Willamette Valley 1996 “94pts” 75.00

A stunner. Pear, apple and orange marmalade flavors weave through a delicate structure

and a flavor profile with distinct toastiness. It’s the freshness that makes this elegant sparkler special.


Taittinger, NV, Brut, “La Francaise”, France (375ml) “92pts” 44.00

A fine, very pure style of Champagne. Has hints of toast and citrus fruits that come together in a style

that is almost the essence of Champagne. Crisp, rich and complex.


Mionetto, “Sergio”, NV, Spumante, Veneto, Italy “92pts” WE 42.00

This sparkler’s aromatic nose provides floral scents and a touch of anise. The rich, creamy mouthfeel ends slightly sweet, making this an enjoyable beverage with a unique style. Full-bodied, balanced and creamy, with mellow nut and citrus flavors.


Roederer Estate, NV Brut, Sonoma “91pts” 40.00

A rich version, loaded with spicy cinnamon notes. Bold apple aromas, with a whiff of yeast, lead to complex, layered pear, crème brûlée and baked apple flavors that linger.


Gloria Ferrer, NV Blanc de Noir, Sonoma “91pts” 38.00

This bubbly charms with cherry and raspberry flavors and a touch of limes and vanilla. It’s nice and smooth in the mouth, with a creamy mousse. Showing real finesse and elegance,


Gloria Ferrer, NV, Brut, Sonoma “90pts” 38.00

Round and full-bodied, with rich, ripe apple, pear and honeydew melon flavors. This complex sparkler has a nice touch of yeast and doughy aromas that give it added character, turning creamy with a touch of vanilla.


Riondo, NV, Prosecco, Veneto, Italy “90pts” 32.00

This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. There is not much body or weight in this crystal clean, pure, sparkling white, just pretty easy drinking bubbly.


Duval-Leroy, NV Brut , France “93pts” (375ml) 39.00

(187ml) 19.75

A big, full-bodied bubbly, featuring graphite, toast, lemon and nut aromas and flavors. Balanced, with an assertive finish. Will improve with a few months of cellaring.


Korbel, NV, Brut, California (187ml) “86pts” 10.00

This is like lemon sorbet, with sweet yet tart citrus, peach and creamy spice flavors.





“96pts” WE (375ml.) 21.00 82.00

This is just this side of unctuous, a decadently ripe and rich late harvest Riesling. The residual sugar is at 23%, the alcohol a moderate 8%, and the balance impeccable, with a buoyant underpinning to the intense sweetness. It avoids sugary granularity as well, offering seamless, concentrated fruit that piles on flavors of peach, apricot, banana, mango, papaya and melon in wild profusion, trailing into sweet tea and honey.


Beringer, Botrytised, “Nightingale”, Napa 2001 “92pts” (375ml.) 18.75 75.00

Ultrarich, with sweet, succulent, sugary pear, citrus, hazelnut and vanilla scents, turning viscous and creamy on the palate, finishing with a long, rich, concentrated aftertaste that keeps revealing new flavor nuances. Sémillon and Sauvignon Blanc.


Arrowood, “Late Harvest”, White Riesling, Alexander Valley 2005 “95pts” WE

(375m l.) 12.50 50.00

It actually pours slow from the bottle, like honey. With 17.4 grams of residual sugar, it’s decadently, deliriously sweet, but sugar is not its only charm. There’s a fabulous flood of apricots, pineapples, peaches and limes, concentrated to their essence and geléed, enriched with pure vanilla and clover honey and dusted with cinnamon. Doesn’t that sound good?


R.L. Buller & Son, NV Fine Muscat, Rutherglen “96pts” (375ml.) RP 10.00 40.00

Dark amber-colored, it delivers flavors of toffee, caramel, brown sugar, hazelnuts, and dates. Estremely well balanced with a long, pure finish.


Jackson-Triggs, Vidal IceWine, Niagara Peninsula, Ontario 2004 “90pts”

(187m l.) 19.00 38.00

Pungent and sweet, but without the thick texture. Combines grapefruit, apricot and caramel notes, searing acidity

and persistence for a distinctive dessert wine experience.


Campbells, Muscat, Rutherglen, Victoria, Australia “92pts”(375ml.) 9.00 36.00

Sweet and spicy, this sneaks up on you, starting off with pretty brown sugar notes and adding layers of spice, prune, raisin and fig that linger on the extra-long finish.


Bonny Doon, Muscat, “Vin de Glacière”, California 2005 “91pts” (375ml.) 8.50 34.00

Sweet and incredibly juicy. The lively mouthful of pineapple, spice and cream flavors dance enthusiastically with juicy acidity. Delicious.


Beni di Batasiolo, Moscato d’Asti, Bosc d’la Rei, Piedmont, Italy 2008 “89pts”

(750ml.) 8.50 (6oz.) 34.00

A dense Moscato, with dried pineapple and mango aromas and flavors. Full and flavorful. Lightly effervescent.

This has good intensity. Almost late-harvest in style. Great value for a dessert style wine of this calaber.





Sea Smoke “Ten” 2008 NYR (2007 “97pts” WE) 165.00

This very dense, tannic Pinot Noir represents a triumph for both the winery and the region it represents. A multi-clone blend (hence the name) with high, cool-climate acidity and aged in 100% new oak, it’s still young, fresh and tight. The astringency throws a cloak over the raspberries, cherries, rosehip tea and Indian spice flavors, which reveal themselves only reluctantly. But they’re there, in an imposing texture of velvet and silk.


Calera, “Selleck”, Central Coast 2007 “98pts” RP 160.00 The finest Pinot ever made by Calera. Sassafras, black cherry, raspberry, plum, pomegranate, cedar, and underbrush aromas are accompanied by a full-bodied, ripe wine with beautiful acids, an intense underlying minerality/terroir character, and a long finish.

Only 411 cases were produced.


Kosta Browne, “Koplen”, Russian River 2008 “95pts” 155.00 Offering amazing fruit purity, this is supple, rich and layered, with focused plum, black cherry and blueberry fruit that’s polished,

full-bodied and intense, yet ends with delicate ripe berry flavors. 792 cases produced.


Kosta Browne, “Kanzler”, Sonoma Coast 2007 “95pts” 155.00

Wins extra points for its balance and delicacy, with complex mineral, fresh earth, boysenberry, wild berry and raspberry fruit that gains depth and richness without gaining weight. 803 cases produced.


Hartford Court, “Velvet Sisters”, Anderson Valley 2007 “94pts” WE 115.00

It’s enormously rich in Dijonesque fruit, offering an array of red and black currants, cherries, pomegranates, anise, cinnamon and pepper. For all the opulence, the wine is dry and balanced.


Domaine Serene “Evenstad Reserve”, Willamette 2007 “95pts” WE 110.00

An alluring bouquet of toast, spice box, mineral, earth notes, raspberry, and cherry. Mouth-coating on the palate, it has layered savory fruit, ripe tannin, lively acidity, outstanding concentration, and a lengthy, pure finish.


Saintsbury, “Brown Ranch”, Carneros 2004 “94pts” 105.00

On the surface it is soft and ripe, with an explosion of cherry pie, strawberry, cola and mocha flavors enriched with the vanilla and smoky caramel of new oak. Yet every sip as it warms in the glass reveals another layer. Gorgeously textured, right up there with the best.


Siduri, “Pisoni”, Santa Lucia Highlands 2009 “95pts” WS 98.00

Tightly wound, firm and structured, with a rich beam of lively wild berry, raspberry, spice, mineral and subtle smoky, toasty oak notes. Full-bodied and dense, yet elegant, this is one impressive youngster! 364 cases made.


Byron, “Monument”, Santa Maria 2007 “94pts” WE 92.00

It’s impossible to imagine this wine could have existed even five years ago, even though it hails from the extraordinary Nielson Vineyard that for many years has yielded Byron’s best Pinot Noirs, The ripeness level is something only modern techniques could achieve, and the 2007 vintage was great. Ultrarich in blackberries, cherries and dark chocolate, the wine retains a silky texture and is imposingly full-bodied.


Cumbre, “Hicks Vineyard”, Santa Cruz Mtns. 2006 “94pts” WE 88.00

Shows the dramatic way that this mountainous region south of San Francisco can ripen Pinot Noir to such perfection. Brilliant in raspberry, cherry, sassafras, mocha, anise and cinnamon flavors, with rich notes of smoky cedar, it shows enough tannins to create a perfect balance.


Adelsheim, Willamette 2008 “93pts” W&S 54.00

The wine quickly brightens with air, developing a cherry bouquet with a hint of briar and herb. Cherry flavors drive the palate as well, along with minerality that keeps the wine racy and pure.


Marshall Family Wines, Mendicino, 2007 “91pts” BH 11.00 42.00

The Marshall Family has grown grapes for many famous wineries; they now grace us with a small production of their own wines. Very smooth and elegant with hints of vanilla and nutmeg with a creamy, appealing texture. An easy to like sipper.


Sean Minor, “Four Bears”, Carneros 2009 “91pts” WE 10.00 38.00

Tasted in a flight with far more expensive wines, this Pinot stood proud. It’s dry and richly complex, with the silk-and-satin texture you want. The flavors reward with cherries, cola, Canadian bacon, Indian spices and sandalwood.


Underwood Cellars, Oregon 2009 “87pts” WS 9.00 34.00

Light and lively, featuring a floral, candied edge to the currant and plum fruit. Echoes nicely on the finish.


Redtree, California 2009 “88pts” WS 7.50 28.00

Offers baked cherry pie, with rhubarb and blueberry, showing a wonderful fruit profile that’s spicy, elegant and easy to drink. Great balance.


Freeman, “Akiko’s Cuvée” Sonoma Coast 2006 “94pts” WE 84.00

Just delicious, a nine-vineyard blend from some of the cooler pockets of this appellation. But don’t let the tasty succulence mask its considerable complexity. Light in color, silky and almost weightless in the mouth, it delivers a massive blast of acid-tinged flavors. Ripe, sweet raspberries, cherry pulp, red licorice, sweet pomegranate marmalade, root beer, cloves, smoky oak, a final dusting of crushed black peppercorn, it just goes on and on. Highly recommended!


Fess Parker, “Ashley’s”, Santa Barbara 2007 “94pts” WE 80.00

If you had to take one red wine to that proverbial desert island, this might be it. It’s simply delicious. The cherries, blackberries, spices and oak have begun to become silky and sweet. Just marvelous.The flavors are enormously deep and long, yet such is the acidity that the wine is filled with life and zest.


Sonoma Coast Vineyard, “Freestone Hills”, Sonoma Coast 2008 “94pts” WE 73.00

The Freestone area is one of the coolest regions in the Sonoma Coast. Acidity marks this bone-dry, elegant wine. It tastes like somebody gave a squirt of lime to the cherry, raspberry, cola, persimmon, pomegranate and sandalwood flavors.


Wild Horse, “Unbridled”, Santa Barbara 2007 “93pts” W&S 68.00

Complex and heady with scents of chaparral, fennel and strawberry. Made in a silky, drink-me-now style, it has flashy flavors of raspberries, cherries, cola and sandalwood.


Kim Crawford, “Rise and Shine Creek”, Central Otago 2006 “92pts” WA 64.00

It has a lovely nose with a sense of controlled opulence: red cherry fruit, Doris plum and blueberry. The palate is full-bodied with good fruit concentration, very pure with fine tannin structure, and a mixture of both red and black cherries on the mineral-rich finish.


Byron, “Nielson”, Santa Maria 2008 “96pts” WE 16.00 62.00

No. 6 Wine Enthusiast top 100

Silky and velvety soft in the mouth, coating the palate with extraordinary raspberry and cherry flavors, enriched with sweet oak, and spiced with cloves, cinnamon and white pepper. There are even notes of cocoa and orange zest. Yey brisk acidity makes it all clean and vibrant. It’s hard to imagine a California Pinot Noir tasting better than this.


King Estate, “Signature Collection”, Oregon 2009 “90pts” WE 14.50 56.00

The cranberry and raspberry fruit has plenty of supporting acidity, while the barrel regimen—a mix of new, one-,

two- and three-year-old French oak—brings in cedar, smoke and caramel highlights.





Alban, “Reva”, Edna Valley 2006 (100pts” RP) (“97pts” WS) 160.00

No. 13 Wine Spectator top 100

Coming from parcels of dark, volcanic soil, has off-the-chart richness and intensity. This thick, opaque-purple colored wine offers up notes of scorched earth, ground pepper, and blackberry liqueur intermixed with cassis, licorice, camphor, and tar. The wine is spectacular in every sense. Full-bodied and certainly not for wimps, this is a remarkably concentrated yet very nuanced and intense wine. ABV: 16.2%


Cayuse, “Cailoux”, Walla Walla, Washington 2007 “97pts” RP 140.00

No. 26 Wine Spectator top 100

Saturated purple color, with 4% Viognier in the blend. It displays a Cote-Rotie-like nose of smoked meat, game,

and bacon with a dollop of burnt sugar and blueberry making an appearance. Layered, plush, and super-rich,

this full-bodied, pleasure-bent effort has exceptional length.


JC Cellars, “Rockpile”, Sonoma 2006 “95pts” WS 120.00

Intense and vibrant, with rich, full-bodied blackberry, wild berry and blueberry fruit that’s deep and concentrated, focused and pure, ending with a long, persistent finish that gushes with fruit and is supported by ripe tannins.


Betz Family, “La Serenne”, Columbia Valley 2006 “95pts” WE 115.00

Opaque purple-colored, toasty and dense, it offers enticing aromas of coffee, earth, mineral, crushed stone, pepper,

butterscotch and blueberry jam. This is followed by a massive but seamless wine with superb blue fruit and blackberry preserve flavors. The balance is impeccable, and it has a finish which seems to go on and on.


Donelan, “Kobler”, Green Valley 2008 “97pts” BH /RP 105.00

This wine may be a candidate for perfection. Made with 8% Viognier, it offers a striking floral component. In the years of tasting thousands of wines only rarely does a wine come along that shows a harmony that qualifies it for the label of perfection. Dignified, refined, elegant, balanced, silky, plush and opulent. How lucky we are!


Gramercy Cellars, Walla Walla 2007 “94pts” 99.00

Purple-colored, it displays a super-spicy nose of garrigue, olives, bacon, smoked meat, and blueberry. Dense, layered, and concentrated, it skillfully combines elegance with power. Silky on the palate, the succulent flavors last for nearly one minute.


Radio-Coteau, “Las Colinas”, Sonoma Coast 2004 “92pts” 96.00

This sweet, open-knit, exuberant, fruit-driven wine exhibits impressive purity, lovely fruit, and like many 2004s,

is built on charm, seductiveness, and is front end-loaded. It is undeniably a charming crowd-pleaser.


Failla, “Phoenix Ranch”, Napa 2006 “95pts” No. 1 Wine Enthusiast top 100 88.00

An awesome Syrah that proves that, while size isn’t everything, it does matter. A major league wine, brilliantly

packed with currant, black cherry, licorice and pepper flavors whose power is hard to exaggerate. For all that, the wine never loses its balance and sense of proportion.


Tensley, “Colson Canyon”, Santa Barbara 2008 “96pts” RP 84.00

No. 17 Wine Spectator top 100

Notes of scorched earth, smoked meats, blackberries, cassis, and flowers. The complex, northern Rhone-like bouquet is followed by the exuberant, unapologetic, ripe fruit of California. Boasting extraordinary intensity as well as abundant smoky barbecue notes, stunning, full-bodied opulence, and a powerful, layered mouthfeel, this is a terrific Syrah.


Arrowood, “Saralee Vineyard”, Russian River 2005 “94pts” RP 18.50 72.00

A gorgeous wine. Dick Arrowood has always done an exemplary job with Syrah, long before it became so popular in California. He co-ferments it with 3% Viognier, and the result is a dark ruby/purple-colored wine with plenty of chocolatey blackberry fruit notes, medium to full body, super freshness, purity, and a sumptuous texture. This is stunning stuff.


Sonoma Vineyards, Sonoma 2007 “90pts” 10.00 38.00

Round and rich, chock full of black plum, cracked pepper and ripe blueberry aromas. Silky smooth layers of blackberry jam and tea flavors that linger for a nice finish.




Selene, Napa 2005 “95pts” WE 88.00

From Mia Klein, this is a seriously good Cabernet Sauvignon. It shows a great balance of ripe tannins and fine acidity, with a judicious application of smoky oak. The flavors, of black currants and ripe mashed black cherries, have complex overtones of dark chocolate, olive tapenade and mushu plum sauce. Gorgeous now! 612 cases made.


Robert Mondavi, “Oakville”, Napa 2006 “93pts” W&S 19.75 77.00

It’s an impressive 2006, with curranty sweetness in the middle of the tannins that makes them feel rich and stony at once. It gains detail with air, the structure firm, massive and finely made. As it opens and integrates, the tannins remain plentiful yet fine.


Paul Hobbs, “Crossbarn”, Napa 2007 “94pts” WE 72.00

Quite a distinguished Cabernet. Shows its pedigree in ultra-refined tannins and an overall mouthfeel of lushness and finesse. Flavor-wise, it’s all black currants, blueberries and sweet, smoky oak. this is as good as it gets in this price bracket.


Cadaretta, Columbia Valley 2007 “91pts” WS 60.00

Dense, complex and distinctive for its earthy, floral, spicy nuances around a rich core of currant and plum fruit,

with a supple, deft finish. 960 cases made.


J. Lohr “Hilltop Vineyard” Paso Robles 2006 “92pts” WE 14.00 54.00

J. Lohr’s latest to come out is a single-vineyeard beauty, rich in tannic structure, with deep, complex flavors of blackberries, cocoa dust, cedar and Indian spices. Appeals now for sheer deliciousness.


Pelton House, Knights Valley 2005 “92pts” W&S 12.50 48.00

A round and elegant cabernet. Espresso roast scents of oak yield to black cherry and dark blueberry flavors as the wine follows the tight path of its structure. The tannins feel supple, lasting with a cool, mineral tone. A lush, inviting style of cabernet that’s delicious right now.


UpperCut, Napa 2007 “90pts” BH 12.00 46.00

From the Provenance Winery. Elegant, with dark fruit character and velvety texture. Expansive flavors of blackberry, black cherry and cocoa with hints of caramel and spice. Big, fruit forward cab that is virtually impossible not to like.


Santa Rita, “Medalla Real” Special Reserve, Maipo Valley, Chile 2007 “91pts” 11.00 42.00

A ripe, concentrated Chilean red, with a broad swath of macerated currant, fig paste, espresso, loam and black licorice notes all carried by dense but integrated tannins. The finish lets sage and mint notes chime in.


Kenwood, “Yulupa”, Sonoma County 2007 “89pts” 9.00 34.00

Complex aromas of black cherries, vanilla and fresh herbs. Medium bodied mouth feel, a smooth, approachable wine, forward fruit with softer tannins. a combination of French and American oak for 24 months to add subtle toast and vanilla flavors.


Canyon Road, California 2008 “87pts” 7.50 28.00

It has the stuffing and fruity ripeness of plenty of other costly Cabernets, at a fraction of the price. Maybe that’s because






Duckhorn, “Three Palms”, Napa 2005 “94pts” WE 150.00

Duckhorn’s Three Palms bottling is one of the oldest and most consistent Merlot vineyard designations in California. The wine always is very tannic. But the ’05 is dry and rich and complex in mineral-laden cherries and currants, with just the right application of new oak.


Robert Foley, Napa 2007 “95pts” RP 130.00

It is hard to find much better Merlot than Foley’s 2007 Merlot. This is a blockbuster wine as well. Opulent, exuberant, with that certain “wow” factor from layers of melted fudge, espresso roast, plum, fig, black cherry and currants. There is an impression of sweetness because of the high levels of alcohol/glycerin. This is a whopper to drink, a massive wine, opaque purple in color, and filled with personality and concentration.


Woodward Canyon, Columbia Valley, 2006 “94pts” WE 96.00

There is a little Cabernet Sauvignon (15%) and Syrah (4%) in the blend also. This is a silky, yet muscular— let’s say it, masculine—style of Merlot. Meaning that the fruit is concentrated with deep blue and black berry and cassis flavors, augmented with lead pencil. Beautiful polish and concentration characterize this wine, yet it’s quite approachable.


Provenance, “Beckstoffer Las Amigas”, Napa 2002 “92pts” 92.00

This wine exhibits a ripe, juicy core of black cherry and blackberry fruit that’s supple and polished, with hints of herb, dusty berry and sage. Light cedary oak shows up on the finish, along with firm, ripe tannins


Northstar, Columbia Valley 2006 “92pts” WE 76.00

Nicely captures the silky finesse of the vintage. Velvety, deep and rich, it’s loaded with toast, licorice and chocolate, along with plenty of ripe red and black fruits. It’s three quarters Merlot, 19% Cabernet Sauvignon, with a splash of Cab Franc and Petit Verdot.


Pride, Napa/Sonoma 2007 “94pts” No. 34 Wine Spectator top 100 (375 ml.) 48.00

Lush and rich, yet impeccably structured, with bold red currant and toasty mocha aromas and layered flavors of ripe plum, loamy earth and spice, finishing with big but ripe tannins.


Freemark Abbey, Napa 2007 “90pts” WE 48.00

A juicy, fruity Merlot, packed with fresh flavors of blackberries, cherries, red currants, licorice and cedar, and totally dry on the finish. The tannins are very fine. Shows lots of complexity for the price.


Milbrandt, “Traditions”, Columbia Valley 2008 “90pts” 9.00 34.00

The merlot includes small amounts of Cabernet, Syrah, Malbec and Barbera. The blend was so well done that each component adds a vital piece to the whole—smooth berry and cherry fruits, spice, tobacco, licorice and smoke, folding into a lush and chocolaty finish.


Hogue, Columbia Valley 2007 “87pts” 7.50 28.00

Firm, with good concentration to the wild berry, black cherry and dried herb flavors. 


menu prices subject to change