Williamsburg Casual And Upscale Dining

BREAKFAST

OMELET | 11
Toppings Include: Bacon, Sausage Peppers, Onions, Mushrooms,
Scallions Cheddar Jack Cheese. Served with Breakfast Potatoes & Toast

BREAKFAST BURGER | 14
Grilled Angus Patty, Bacon, 1 Egg Your Way, American Cheese
Served with Choice of Side

BREAKFAST CROISSANT | 12
One Egg Your Way, Bacon or Sausage, Cheddar Cheese Served on Butter Toasted Croissant & Breakfast Potatoes

2 EGGS ANY STYLE | 9
Served with Breakfast Potatoes, Toast, Choice of Smoked Bacon or
Breakfast Sausage

MALTED WAFFLE | 10
Malted Waffle Served with Berry Compote, Maple Syrup & Butter

BRIOCHE FRENCH TOAST | 12
Thick Cut Brioche Pan Roasted in Cinnamon Scented Custard
Topped with Berry Compote, Maple Syrup & Butter

EGGS BENEDICT | 12
Toasted English Muffin, Canadian Ham, Poached Eggs, Hollandaise Sauce

BURGERS, SANDWICHES & WRAPS

Served with Choice od Side

CLASSIC MURDOCH’S BURGER | 13
Grilled Angus Patty, Choice of 1 Topping

CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby Greens on Wheatberry Bread

FISH TACO | 15
Market Fish Grilled or Blackened on Flour Tortilla with Housemade Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw

APPLEWOOD BLT ON CHALLAH | 13
Applewood Bacon, Sliced Tomato & Romaine Hearts on Toasted Challah

LIGHTER FARE

MURDOCH’S CHILI
Cup | 5   Bowl | 8

QUESADILLA  | 1 2
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico de Gallo, Sour Cream & Guacamole
Add Grilled Chicken | 1   Grilled Shrimp | 2

COSTAL GREENS  | 9
House Blend of Baby Greens, Craisins, Roasted Pecans, Red Onion, Radish & Grape Tomatoes in Raspberry Vinaigrette

CLASSIC CAESAR SALAD | 9
Chopped Romaine Hearts, Shaved Grana Padano Garlic Croutons, Classic Caesar Dressing

CADDIES

FRENCH FRIES | 4
ONION RINGS | 5
SWEET POTATO FRIES | 5
COLESLAW | 4
FRUIT SALAD | 5
CLUB CHIPS, DIJON BISTRO SAUCE / 3
TOAST (2) | 3
BREAKFAST POTATOES | 4
BACON (3) OR SAUSAGE (3) | 5
EGGS YOUR WAY (1) | 2

CHIP & PUTT

CLASSIC WINGS | 17
Crispy Dozen, Served with Celery, Blue Cheese or Ranch Dressing,
Tossed in Buffalo, BBQ, Barbalo, Sweet Thai Chili, Garlic Parmesan,
Lemon Pepper or Old Bay

CRISPY BANG BANG SHRIMP | 16
Half Pound Fried Shrimp Tossed in Bang Bang Sauce, Served with
House Cole Slaw

CHIPS & QUESO | 9
Crispy Tortilla Chips, Served with a Side of Pico de Gallo & Our House
Made Cheddar Queso Dip

SMOKED BRISKET SKINS | 11
Potato Skins filled with Smoked BBQ Brisket, Topped with
Gorgonzola Crumbles, Sour Cream & Scallions

QUESADILLA | 12
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico de Gallo,
Sour Cream & Guacamole
Add Grilled Chicken | 1  Add Grilled Shrimp | 2

CHILI CHEESE NACHOS | 12
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream

PORK BBQ SLIDERS | 11
Three Pulled Pork BBQ Sliders Topped with Hickory BBQ Sauce
& Fried Onions

FRIED CALAMARI | 15
Tossed in Garlic Butter with Sweet Drop Red Peppers, Banana
Peppers & Fresh Herbs, Served with our House Marinara for Dipping

MURDOCH'S CHILI  5 | 8
Topped with Cheddar Jack & Green Onion

IN THE ROUGH

HEART WINTER GREEN CAESAR | 9
Baby Kale & 10 Spinach Tossed in Caesar Dressing with
Shaved Parmesan, White Anchovy Filet, Roasted Challah Crouton

COASTAL GREENS SALAD | GF & V | 9
House Blend of 9 Baby Greens, Craisins, Roasted Pecans, Red Onion,
Radish & Grape Tomatoes in Raspberry Vinaigrette

PEAR WALDORF SALAD | GF & V | 11
Asian Pears, Toasted Walnut, Craisin & Red Grapes in Citrus Herb
Dressing served over Baby Greens

TUNA NIÇOISE SALAD | GF | 12
Chopped Iceberg, Haricot Vert, Radish, Olives, Red Onions, Boiled
Egg, House White Balsamic Vinaigrette, Topped with a
Scoop of Classic Tuna Salad

BURGER BOWL | GF | 12
Grilled Prime Grade Burger With Your Choice of Cheese, Served on Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing

ADD ONS 
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Tuna Salad | 4
Crab Cake | 12

BURGERS

LETTUCE, TOMATO, RED ONION, CHOICE OF CHEESE, SERVED ON BRIOCHE BUN WITH CHOICE OF SIDE & PICKLE SPEAR

MURDOCH'S BURGER | 13
Grilled 7 Hills Farm Prime Grade Patty

TURKEY BURGER | 12
Grilled All Natural Turkey Patty

BEYOND BURGER | GF & V | 14
Plant-Based Vegan Patty, 14 House Made Guacamole, Beefsteak Tomato, Field Greens, *Must specify Gluten-Free Bun

SAND WEDGES

SERVED WITH CHOICE OF SIDE

RANCH CHICKEN SANDWICH | 13
All-Natural Organic Chicken Breast, Fire-Grilled with Lettuce,
Tomato, Red Onion, Applewood Bacon, Ranch on a Brioche Bun

CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby
Greens on Wheatberry Bread

FISH TACO | 15
Market Fish Grilled or Blackened on Flour Tortillas with
Housemade Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw

REUBEN | 15
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter Grilled Rye Slices

BLACK & BLUE ROAST BEEF SANDWICH | 16
Eye Round of Beef Slow Roasted in Blackening Spice, Shaved,
Served in a Pressed Flour Tortilla with Gorgonzola Cheese
& Shaved Red Onion

CHEF'S MARYLAND LUMP CRAB CAKE SANDWICH | 17
One of Chef's Recipe Broiled Lump Crab Cake on a Toasted Challah
Bun with Romaine, Local Beefsteak Tomato, Red Onion, Remoulade

OYSTER PO BOY 8" | 17
Toasted Hoagie Roll Filled with Fried Local Oysters, Red Pepper Slaw, Remoulade, Housemade Calabrese Pepper Hot Sauce

APPLEWOOD BLT ON CHALLAH | 11
Applewood Bacon, Sliced Tomato, Romaine Hearts on Toasted Challah

CADDIES

FRENCH FRIES | 4
ONION RINGS | 5
SWEET POTATO FRIES | 5
CLUB-MADE CHIPS WITH DIJON BISTRO SAUCE | 3
FRESH SEASONAL FRUIT | GF | 5
COLESLAW | GF | 4
SEASONAL VEGETABLE | GF |  5
NEW POTATO SALAD | GF | 5

CHIP & PUTT

CLASSIC WINGS | 17
Crispy Dozen, Served with Celery, Blue Cheese or Ranch Dressing,
Tossed in Buffalo, BBQ, Barbalo, Sweet Thai Chili, Garlic Parmesan,
Lemon Pepper or Old Bay

CRISPY BANG BANG SHRIMP | 16
Half Pound Fried Shrimp Tossed in Bang Bang Sauce, Served
with House Cole Slaw

CHIPS & QUESO | 9
Crispy Tortilla Chips, Served with a Side of Pico de Gallo & Our House
Made Cheddar Queso Dip

SMOKED BRISKET SKINS | 11
Potato Skins filled with 11 Smoked BBQ Brisket, Topped with
Gorgonzola, Crumbles, Sour Cream & Scallions

QUESADILLA | 12
Fajita Peppers, Onions, Cheddar Jack Cheese, Served with Pico
de Gallo, Sour Cream & Guacamole
Add Grilled Chicken | 1    Add Grilled Shrimp | 2

CHILI CHEESE NACHOS | 12
Crispy Corn Tortillas Topped with Murdoch's Chili, Queso Sauce,
Jalapenos, Pico de Gallo, Sour Cream

PORK BBQ SLIDERS | 11
Three Pulled Pork BBQ Sliders 11 Topped with Hickory BBQ
Sauce & Fried Onions

FRIED CALAMARI | 15
Tossed in Garlic Butter with Sweet Drop Red Peppers, Banana
Peppers & Fresh Herbs, Served with our House Marinara for Dipping

MURDOCH'S CHILI  GF | 5 | 8
Topped with Cheddar Jack & Green Onion

IN THE ROUGH

HEARTY WINTER GREEN CAESAR | 10
Baby Kale & 10 Spinach Tossed in Caesar Dressing with
Shaved Parmesan, White Anchovy Filet, Roasted
Challah Crouton

PEAR WALDORF SALAD | GF & V | 11
Asian Pears, Toasted Walnut, Craisin & Red Grapes in Citrus Herb Dressing, served over Baby Greens

COSTAL GREENS SALAD | GF & V | 9
House Blend of Baby Greens, Tomato, Carrot, Red Onion English Cucumber, House White Balsamic Vinaigrette

BURGER BOWL | GF | 12
Grilled Prime Grade Burger With Your Choice of Cheese, Served on Iceberg with Tomato, Red Onion, Cheddar Jack Cheese, Ranch Dressing

TUNA NIÇOISE SALAD | GF | 12
Chopped Iceberg, Haricot Vert, Radish, Olives, Red Onions, Boiled Egg,
House White Balsamic Vinaigrette, Topped with a Scoop of Classic Tuna Salad

ADD ONS
Grilled Chicken | 5
Grilled Shrimp | 6
Grilled Salmon | 6
Tuna Salad | 4
Crab Cake | 12

BURGERS

LETTUCE, TOMATO, RED ONION, CHOICE OF CHEESE, SERVED
ON BRIOCHE BUN WITH CHOICE OF SIDE & PICKLE SPEAR

MURDOCH'S BURGER | 13
Grilled 7 Hills Farm Prime Grade Patty

TURKEY BURGER | 12
Grilled All Natural Turkey Patty

BEYOND BURGER  | GF & V | 14 |
Plant-Based Vegan Patty, House Made Guacamole, Beefsteak Tomato, Field Greens, *Must specify Gluten-Free Bun

SAND WEDGES

SERVED WITH CHOICE OF SIDE

CHEF'S MARYLAND LUMP CRAB CAKE SANDWICH | 17
One of Chef's Recipe Broiled Lump Crab Cake on a Toasted Challah
Bun with Romaine, Local Beefsteak Tomato, Red Onion, Remoulade

RANCH CHICKEN SANDWICH |13
All-Natural Organic Chicken Breast, Fire-Grilled with Lettuce, Tomato,
Red Onion, Applewood Bacon, Ranch on a Brioche Bun

CRANBERRY WHEAT TURKEY SANDWICH | 13
All Natural Smoked Turkey, Minted Cranberry Mayo, Mixed Baby
Greens on Wheatberry Bread

FISH TACO | 15 
Market Fish Grilled or Blackened on Flour Tortilla with Housemade
Calabrese Pepper Hot Sauce & Red Pepper Cabbage Slaw

REUBEN | 15 
Our House Made Corned Beef Reuben with Kraut, Swiss, 1000 Island,
Pressed Between Butter Grilled Rye Slices

BLACK & BLUE ROAST BEEF SANDWICH | 16
Eye Round of Beef Slow Roasted in Blackening Spice,
Shaved, Served in a Pressed Flour Tortilla with
Gorgonzola Cheese & Shaved Red Onion

LONG DRIVES

SERVED WITH VEGETABLE DU JOUR

CAST IRON ROASTED CHICKEN THIGHS | GF | 23
All-Natural Chicken Thighs, Pan Roasted, Topped with Herb Gravy,
Served over Risotto

FRIED WINTER FLOUNDER | 26
Served with Our House Crafted Cornichon Tartar Sauce &
Steak Fries

GREEK SALMON & RISOTTO | GF |  27
Our Sixty South Salmon Grilled, Topped with Oregano Vinaigrette &
Olive Tapenade, Served over Herb Risotto

BISTRO STEAK FRITES | 28
Fire Grilled 8oz. 7 Hills Farms Sirloin Steak, Topped with Maitre
D’hôtel Butter & Fried Onions, Served with Steak Fries

CADDIES

FRENCH FRIES | 4
ONION RINGS | 5
SWEET POTATO FRIES | 5
CLUB-MADE CHIPS WITH DIJON BISTRO SAUCE | 3
COLESLAW | GF | 4
SEASONAL VEGETABLE | GF | 5
FRESH SEASONAL FRUIT | GF | 5
NEW POTATO SALAD | GF | 5

DESSERT

CHOCOLATE LAYER CAKE | 11
Triple Layer Chocolate Cake with No Sugar Added! Served with Chocolate Sauce & Whipped Cream 

WARM APPLE CRISP | GF | 12
Classic Apple Crisp Topped with Oat Streusel, Baked in Cast Iron & Served With Caramel Sauce and Ice Cream

BANANA CREAM PIE | 11
Topped with Candied Pecans

NEW YORK CHEESECAKE | 10
Traditional New York Style Cheescake on Graham Cracker Crust Finished with Seasonal Berry Comporte

HOUSEMADE THREE SCOOPS | 6
Choice of Premium Chocolate or Vanilla Bean or Strawberry

MURDOCH'S MILKSHAKE | 5
Choice of Premium Chocolate or Vanilla Bean Topped with Whipped Cream

STARTERS

RUTABAGA APPLE POTAGE | 9
Creamy Fall Fruit & Vegetable Harvest Soup, Thickened
with Potato, Garnished with Crème Fraiche & Rosemary
Cheddar Crisps

CAPPAHOSIC FARM OYSTERS | (GF) 18
Shucked Local York River Oysters Served with Cracked
Pepper Champagne Mignonette Shredded Fresh Horseradish
& Old Bay Cocktail Sauce

JAPANESE PUMPKIN RAVIOLI | 14
Three Carrot Flavored Pasta Ravioli Filled with Kabocha Squash,
Sweet Potato, Mascarpone Cheese & Ginger Served over
Candied Sweet Potato & Cranberry Apple Chutney

POPCORN SHRIMP | (GF) 18
Jumbo Shrimp Lightly Breaded in Buttered & Salted Popcorn
Served with Sweet & Spicy Chili Aioli

HOUSE-CURED PASTRAMI LOX | 16
Chive Cream Cheese Mousse, House Crafted Bread &
Butter Pickles, Pearl Onions, Micro Sprouts, Everything Bagel
Cracker, Chef’s Caraway Mustard

SMOKED CHICKEN WINGS | (GF) 13
Our Jumbo Wings Brined in Local Apple Cider & Smoked
Tossed in Korean Chili Glaze & Fresh Herbs

BACON, EGG & CHEDDAR CROISSANT | 16
Crispy Red Oak & Spiced Honey Smoked Pork Belly, Sunny Side
Egg, Chipotle Ketchup, Virginia Cheddar Croissant, Sprouts

SWEET POTATO SALAD | (GF) 12
Sweet Potatoes, Red Onion, Celery, Dried Stone Fruit Glazed
in Maple Syrup, Served with Baby Spinach & Cranberry
Herb Vinaigrette

HEARTY CITRUS & WINTER GREEN CAESAR | 11
Baby Kale & Spinach, Preserved Lemons, Tossed in Caesar
Dressing with Shaved Parmesan White Anchovy Filet,
Roasted Challah Crouton

COLONY ROOM HOUSE SALAD | GF & V | 10
Mixed Farm Greens Tossed with Grape Tomato, Red Onion, Carrots, English Cucumbers, Radish Honey Sweetened White Balsamic Vinaigrette

MAINS

BISON & SHROPSHIRE PUB BURGER | 21
Lean Midwestern Raised Bison Burger Topped with Applewood
Bacon, English Shropshire Blue Cheese, Herb Mayo & Fried
Onions Served on a Toasted Challah Bun with Lettuce, Beefsteak
Tomato & Steak Fries

WEST COAST HALIBUT | (GF) 40
Pan Seared, Butter Basted, Served over Butternut Squash
Risotto & Brussels Sprouts Garnished with Cranberry Thyme
Butter & Glazed Pecan Crumble

BERKSHIRE PORK SHORT RIB | (GF)  37
Berkshire Pork Short Rib Sous Vide 48 Hours with Balsamic
& Figs, Served with Parsnip Apple Puree, Roasted Heirloom
Carrots & Minted Celery Leaf Salad

DIVER SEA SCALLOPS | (GF) 45
Pan Roasted Scallops over Parsnip Apple Puree with Butter
Braised Fennel, Pomegranate, Orange, Dill & Mustard Seeds

CHICKEN MARSALA | 29
Pan Roasted Breast of All Natural Chicken, Baby Spinach,
Locally Foraged Mushrooms & Rosemary Classic Marsala
Wine Sauce over Pappardelle Pasta

BACON-WRAPPED COD LOIN MEDALLIONS | (GF) 38
Pan Roasted, Served over Sweet Green Pea Sorrel Puree, Black
Truffle & Wild Rice Pilaf

STEAK & CAKE | 43
Fire Grilled 6oz. Seven Hills Farm Sirloin Steak Paired with
one of Chef’s Broiled Maryland Crabcakes Finished with Roasted
Plum Tomato Tarragon Beurre Blanc, Cauliflower Plank & Crispy Frites

ARCTIC CHAR | (GF) 36
Arctic Char Filet Sautéed with Garlic, Shallot & Fine Herbs,
Served over Cauliflower Plank & Wild Rice Garnished with Fennel
Fronds & Cold Pressed Sicilian Olive Oil

BRAISED LAMB SHANK | (GF) 37
Traditional Dutch Oven Braise of Lamb Shank, Root Vegetables,
Hearty Rosemary, Rich Lamb Jus Brushed with Apricot Brown Glaze
& Served over Butternut Squash Risotto

WINTER FLOUNDER | (GF) 35
Baked with Cornbread Stuffing, Served with Sauternes Poached
Spiced Pears & Minted Celery Leaf Salad

SEVEN HILLS FARM FILET MIGNON PERSILLADE |  45
Fire Grilled Seven Hills Farm Prime Grade Filet Mignon,
Topped with Persillade Served in Burgundy Sauce with Pearl Onions,
Petite Vegetables & Potatoes

APPLE PIE PARIS BREST | 11
Classic Cinnamon Pâté Choux, Vanilla Bean Pastry Cream, Apple Pie Filling Oat Streusel, Vanilla Ice Cream & Caramel

CHEESECAKE POP | 10
Ganache Coated Salted Caramel Cheesecake Pop, Salted Peanuts

PUMPKIN BUNDT CAKE | 10
Cinnamon Glaze, Whipped Fresh Cream, Glazed Pecans, Rum Raisin Ice Cream

“SHAREABLE” NEAPOLITAN WAFFLE CONE SUNDAE | 15
Chocolate Dipped Waffle Cone Filled with Strawberry, Vanilla Bean & Chocolate Ice Creams Served with Whipped Cream, Caramel, Chocolate Sauce & Strawberry Sauce, Topped with a Cherry

3 SCOOPS | GF | 7
Ask your Server about our Housemade Ice Cream & Sorbet Selection
SOME FLAVORS MAY CONTAIN GLUTEN, CONFIRM WITH YOUR SERVER 

ORANGE ECLIPSE  11
Mount Gay Eclipse Rum, Blood orange Juice, Sweet Vermouth
Angostura Bitters

SMOKED OLD-FASHIONED 13
Buffalo Trace Bourbon, Simple Syrup, Angostura Bitters,
Garnished Orange Peel & Cherry

MEZCAL MARGARITA  16
Dos Hombres Mezcal, Agave Nectar, Fresh Lime Juice, Cointreau

TOMMY'S MULE  13
Dewar's White Label, Ginger Beer, Agave Nectar

STONE FENCE  14
Maker's Mark, Angostura Bitters, Apple Cider, Fresh Mint

MAESTRO TEQUILA COCKTAIL  16
Maestro Dobel Tequila, Fresh Sweet & Sour, Fresh Lime Juice

THE BOTANIST  14
The Botanist Gin, St. Germaine, Fresh Lemon Juice, Cucumber,
Fresh Mint

FIRESIDE  12
Grey Goose, Maple Syrup, Pink Grapefruit Juice, Fresh
Rosemary Sprig

BUBBLES 

bottles only

FAIRE LA FÊTE, BRUT ROSÉ, FRANCE  54
Coral in color with aromas of white cherry and just ripened
strawberries. Fresh citrus acidity is balanced by minerality and
a brioche and shortcake finish.

AVISSI PROSECCO, ITALY 14
Brilliant straw-yellow color. Delicate floral notes and fruity
aromas. Inviting fresh fruit flavors lead to a clean crispness on
the palate and refined finish

TAITTINGER BRUT LA FRANÇAISE, FRANCE 65
Produced from select Chardonnay, Pinot Noir, and Pinot Meunier
grapes. Subtle, pale gold color with fragrant berry and white fruit
aromas. A fresh, balanced acidity, long, crisp toasty finish

WHITE

bottle / glass

GREG NORMAN ESTATES, SAUVIGNON BLANC,
MARLBOROUGH 34 / 9
Loaded with tropical aromas of passionfruit and guava as well
as grapefruit and fresh cut grass. The punchy palate reveals
vibrant flavors of lemon-lime citrus, guava, pineapple and pink
grapefruit. An incredibly aromatic wine with an inviting, soft texture
and zippy acidity.

TERLATO, PINOT GRIGIO, ITALY  48 / 12.75
Light gold in color. Bright notes of white peach, pear and
spring flowers. Complex and layered with ripe peach, pear,
citrus and a mouthfilling texture with crisp mineral finish.

CHATEAU STE MICHELLE, RIESLING, COLUMBIA VALLEY
WASHINGTON 30 / 8
Inviting and easy to drink with flavors of white peach, apricot, pear
and zesty grapefruit.

LANDMARK, CHARDONNAY, SONOMA COUNTY,
CALIFORNIA  48 / 12.75
Aromas of ripe lemon, baked yellow apple, peach, butterscotch
with chamomile flower and lemon grass notes. On the palate,
flavors of ripe lemon, yellow apple skin, white peach and just
ripe apricot with hints of grilled pineapple.

CHATEAU STE MICHELLE INDIAN WELLS, CHARDONNAY,
CALIFORNIA  42 / 11
Delivers an appealing tropical fruit character from warmer sites.
Ripe pineapple and butterscotch flavors and rich, creamy texture.
Try it with scallops, scampi or pasta with rich sauces.

ROSE

bottle / glass

FLEUR DE MER, CÔTES DE PROVENCE ROSÉ,
FRANCE  48 / 12.75
Aromas of wildflowers, ripe cherry and fresh cut citrus. Soft,
smooth and beautifully balanced on the palate, fruit- forward
notes of white peach, raspberry, strawberry and watermelon
blend with refreshing hints of sea spray and herbs.

RED

bottle / glass

SEA SUN, PINOT NOIR, CALIFORNIA  42 / 11
A deep, alluring red, strikingly soft on both the nose and palate.
Entry on the palate is bright and fruit driven. Texture is plush
and silky smooth, leading into a finish that evokes the taste and
feel of milk chocolate.

TWOMEY, PINOT NOIR, RUSSIAN RIVER VALLEY,
CALIFORNIA  85 / 25
Red and black cherry, rose and cedar aromas. Broad, lush and
juicy upon entry with silky, supporting tannins on the mid-palate.
Rich, fine tannins; spicy and savory finish.

QUEST, CABERNET SAUVIGNON, PASO ROBLES,
CALIFORNIA  65 / 16.75
Displays a beautiful creamy menthol nose with hints of sweet coco.
These aromas continue through the palette and evolve into rich
flavors of dark chocolate and crisp mint; the result of being aged in
American Oak barrels.

BANSHEE, CABERNET SAUVIGNON, SONOMA COUNTY,
CALIFORNIA 48 / 12.75
Deep, purple-ruby in color with aromas of ripe fig, cassis, vanilla
and hints of pine and peppercorn. A juicy entry on the mouth
delivers plush, fine tannins with a velvety texture. This approachable, medium-bodied cabernet has densely layered flavors of dark plums
with rustic notes of forest floor and spice.

TERRAZAS DE LOS ANDES, MALBEC RESERVA, MENDOZA,
ARGENTINA  50 / 13
Smooth, bold, fresh and complex, it displays intense color and has
smooth, toasty, tobacco-like notes from aging in