TANOSHI HOUR AT OUR MAIN BAR AND LOUNGE
MONDAY - FRIDAY
3 PM - 6 PM
3 PM - 6 PM
SHUKO SNACKS
|
Edamame
|
6
|
|
Crispy Okra
|
9
|
|
Oyster Trio with Maui Onion Salsa*
|
9
|
|
Crispy Rice with Spicy Tuna (2pc)
|
15
|
BAR BITES
|
Yellowtail Jalapeño*
|
16
|
|
Salmon Dry Miso*
|
16
|
|
Rock Shrimp Tempura
|
16
|
|
Wagyu Gyoza (2pc)
|
14
|
|
Wagyu Slider*
|
12
|
|
Spicy Miso Chicken Karaage
|
14
|
|
Vegetable Ceviche Butter Lettuce (2pc)
|
10
|
SUSHI MAKI
|
HAND
|
CUT
|
|
|---|---|---|
|
Salmon Avocado*
|
10
|
12
|
|
Spicy Tuna*
|
10
|
12
|
|
Shrimp Tempura*
|
10
|
12
|
|
Yellowtail Jalapeño*
|
|
13
|
WINE & BEER
|
Daily Selection of Rosé, White, Red, and Sparking Wine
|
10
|
|
Draft Beer
|
5
|
SPECIALITY COCKTAILS
|
LYCHEE & ELDERFLOWER MARTINI
Spring 44 Vodka, St. Germain Elderflower Liqueur, and Lychee
|
12
|
|
MARKET MARGARITA
El Bandido Reposado, Pineapple, Serrano Peppers, Cilantro, Lime, and Cilantro Sea Salt
|
12
|
|
MATSUHISA MARTINI
Haku Vodka, Hokusetsu Junmai Sake, Ginger, and Japanese Cucumber
|
12
|
|
ONI NEGRONI
Hendrick's Gin, Hokusetsu Sake, Aperol, and Carpano Antica Sweet Vermouth
|
12
|
|
CHAMPAGNE 95
Sparkling Wine, Giffard Crème de Pêche, Magdala Orange Liqueur, and Pineapple
|
12
|
NON-ALCOHOLIC
|
LYRE LIAR
Lyre's Dark Cane, Pineapple, Strawberry Calpico, & Coconut Cream
|
8
|
|
UNFASHIONABLE
Ritual Whisky, Toddy Cold Brew, & Kuromitsu
|
8
|
|
COMO LA FLOR
Ritual Tequila, Cranberry Tarragon, & Lemon
|
8
|
|
STRAWBERRY YUZU CALPICO
Strawberry Calpico, Yuzu, & Mint
|
8
|
NOTE
BREAKFAST MENU
Monday - Friday: 7:00 AM - 10:30 AM
Saturday & Sunday: 7:30 AM - 10:30 AM
Saturday & Sunday: 7:30 AM - 10:30 AM
|
CONTINENTAL BREAKFAST
Granola, Fresh Fruit, Daily Toast, Choice of Beverage
|
22
|
|
THE AMERICAN*
Two Organic Eggs, Applewood Smoked Bacon, Shiitake Mushroom, Kimchi Potato Hash, Toast
|
26
|
|
BREAKFAST BURRITO*
Feuille de Brick, Scrambled Eggs, Shiitake Mushrooms, Spinach, Kimchi Potato Hash, with a side of Salsa Verde
Add Bacon +2 Add Prime Short Rib +6 |
23
|
|
ZA'ATAR AVOCADO TOAST*
Add Two Eggs 8
|
15
|
|
Omelet with Kimchi Hash Browns
Choice of two add-ons: Comte Cheese, Peppers, Spinach, Mushrooms, Applewood Smoked Bacon (+2), Prime Short Rib (+6)
|
23
|
|
BREAKFAST SANDWICH*
Soft Scrambled Eggs, Avocado, Comté Cheese, Truffle Aioli, Kimchi Potato Hash
|
25
|
|
BELGIAN WAFFLE
Fresh Berries, Vermont Maple Syrup
|
16
|
|
NOBU HONEY TOAST
Shokupan, Yuzu Lemon Curd, Creme Chantilly, Mixed Berries, Honey
|
16
|
|
YOGURT & NOBU'S GRANOLA
Organic Yogurt, Homemade Sesame Granola, Fresh Berries, Honey
|
15
|
|
MANGO CHIA PUDDING
Pistachios, Raspberries, and Coconut
|
12
|
|
SEASONAL FRUIT PLATE
|
18
|
ADDITIONS
|
Toast
|
6
|
|
Plain Croissant
|
6
|
|
Almond Croissant
|
8
|
|
Two Organic Eggs*
|
8
|
|
Applewood Smoked Bacon
|
8
|
|
Kimchi Potato Hash
|
8
|
RISE AND SHINE
|
Matcha Latte
|
12
|
|
Mimosa
|
14
|
|
Bloody Mary
|
16
|
FRESH JUICE
|
Orange
|
10
|
|
Pineapple
|
10
|
|
Grapefruit
|
10
|
CAFFE LUXXE
|
Espresso
|
5
|
|
Double Espresso
|
7
|
|
Macchiato
|
7
|
|
Latte
|
8
|
|
Cappuccino
|
8
|
IKAATI TEA
Handcrafted Whole Leaf Tea
|
IMPERIAL EARL GREY
Robust black tea with orange notes
|
8
|
|
NOBU SHISO TEA
Fragrance of shiso leaf with a delicate sweetness
|
8
|
|
GYOKURO
Rich umami flavors with deep sweetness and robust body
|
10
|
|
HOJICHA
Smokey notes with hint of caramel
|
8
|
|
GENMAICHA WITH MATCHA
Savory aroma of roasted rice
|
8
|
|
SOBACHA
Rich & malty with a nutty aroma, caffeine-free
|
8
|
|
SOOTHE
Chamomile notes with a minty scent, caffeine-free
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
WATER
|
Acqua Panna Still 750ml
|
10
|
|
San Pellegrinio Sparkling 750ml
|
10
|
NOTE
|
*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
|
LUNCH MENU
Monday - Friday
11:30 AM - 2:30 PM
SHUKO
|
Miso Soup with Tofu
|
8
|
|
Edamame
|
9
|
|
Shishito Peppers
|
12
|
|
Crispy Wings Aji Lima (4 pcs)
|
24
|
NOBU COLD DISHES
|
Yellowtail Jalapeño*
|
34
|
|
Tiradito*
|
34
|
|
New Style Sashimi - Whitefish or Salmon*
|
34
|
|
Fluke Sashimi Dry Miso*
|
34
|
|
Crispy Rice with Spicy Tuna* 2pc min
|
10/pc
|
|
Sashimi Salad with Matsuhisa Dressing*
|
37
|
|
Baby Spinach Salad with Dry Miso
|
22
|
|
Add Shrimp, 39
|
|
|
Crispy Shiitake Salad Goma Dressing
|
26
|
Lunch Sets
Served with Salad, Miso Soup, and Rice
|
Prime Beef Tenderloin with Anticucho*
|
55
|
|
Chicken Teriyaki
|
40
|
|
Vegetables Light Garlic
|
30
|
Signature Bento
Sashimi Salad, Assorted Sushi, Vegetable Spicy Garlic,
Black Cod Miso, Rock Shrimp Tempura, Rice, Miso Soup
Black Cod Miso, Rock Shrimp Tempura, Rice, Miso Soup
JAPANESE A5 WAGYU
|
Tataki or New Style* 2 oz min
|
38/oz
|
|
Steak or Flambe* 4 oz min
|
38/oz
|
NOBU HOT DISHES
|
Black Cod with Miso
|
46
|
|
Salmon Burger*
|
30
|
|
Rock Shrimp Tempura with Creamy Spicy Sauce or Ponzu*
|
33
|
|
Shrimp and Lobster with Spicy Lemon Sauce*
|
64
|
|
King Crab Tempura Amazu Tosazu
|
60
|
|
Wagyu Dumplings* 4pcs
|
32
|
|
Ribeye Truffle Butter*
|
56
|
|
Eggplant Spicy Miso
|
18
|
|
Roasted Cauliflower
|
24
|
NIGIRI & SASHIMI
Price per piece, 2 pieces minimum
|
Tuna*
|
9
|
|
Bluefin Oh-Toro*
|
17
|
|
Salmon*
|
8
|
|
Yellowtail*
|
9
|
|
Fluke*
|
8
|
|
Japanese Red Snapper*
|
9
|
|
Salmon Eggs*
|
9
|
|
Japanese Fresh Water Eel
|
10
|
|
Octopus
|
7
|
|
Sea Urchin*
|
16
|
|
Scallop
|
8
|
|
Shrimp
|
9
|
|
Snow Crab
|
12
|
|
Japanes A5 Wagyu
|
20
|
SUSHI MAKI
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna*
|
12
|
14
|
|
Spicy Tuna*
|
13
|
15
|
|
Toro & Scallion*
|
20
|
22
|
|
Yellowtail & Scallion*
|
11
|
13
|
|
Yellowtail Jalapeno*
|
12
|
14
|
|
Salmon Avocado*
|
12
|
13
|
|
Shrimp Tempura*
|
13
|
15
|
|
California*
|
20
|
22
|
|
House Special*
|
|
22
|
|
Soft Shell Crab*
|
|
22
|
|
Baked Crab
|
26
|
28
|
|
Kappa (Cucumber)
|
6
|
7
|
|
Vegetable
|
10
|
12
|
DESSERTS
|
BANANA SOY TOBAN
Soy Caramelized Banana, Candied Pecans, Malaga Gelato
|
18
|
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
17
|
|
Assorted Mochi Ice Cream (3 pcs)
|
16
|
|
House-Made Sorbet & Gelato
|
16
|
COFFEE
|
Espresso
|
5
|
|
Double Espresso
|
7
|
|
Macchiato
|
7
|
|
Latte
|
8
|
|
Cappuccino
|
8
|
IKAATI TEA
Hand Crafted Whole Leaf Tea
|
NOBU SHISO TEA
Fragrance of shiso leaf with a delicate sweetness
|
8
|
|
GENMAICHA WITH MATCHA
Savory aroma of roasted rice
|
8
|
|
HOJICHA
Smokey notes with hint of caramel
|
8
|
|
GYOKURO
Rich umami flavors with deep sweetness and robust body
|
10
|
|
SOBACHA (Caffeine-Free)
Rich & Malty with a nutty aroma
|
8
|
|
SOOTHE (Caffeine-Free)
Chamomile notes with a minty scent
|
8
|
|
IMPERIAL EARL GREY
Robust black tea with orange notes
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
NOTE
*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
SHUKO
|
Edamame
|
9
|
|
Shishito Peppers
|
12
|
|
Crispy Okra with Garlic Ponzu
|
12
|
|
Roasted Baby Corn
|
16
|
|
Crispy Wings Aji Lima (4pcs)
|
24
|
NOBU COLD DISHES
|
Toro Tartare with Caviar*
|
45
|
|
Salmon or Yellowtail Tartare with Caviar*
|
37
|
|
Yellowtail Jalapeño*
|
34
|
|
Tiradito*
|
34
|
|
New Style Sashimi Whitefish or Salmon*
|
34
|
|
Albacore Meyer Lemon*
|
36
|
|
New Style Sashimi Scallop*
|
36
|
|
Fluke Sashimi Dry Miso*
|
34
|
|
Seared Salmon Karashi Su Miso*
|
34
|
|
Tuna Ginger Tosazu*
|
36
|
|
Tai Ume*
|
38
|
|
Kampachi Yuzu Leeks*
|
38
|
|
Crispy Rice with Spicy Tuna* 2 pc min
|
10/pc
|
|
Toro Tamari with Truffle* 2 pc min
|
25/pc
|
|
Uni Shooter*
|
18
|
|
Oyster Shooter*
|
11
|
|
Oyster Trio* (3 pcs)
|
21
|
|
Seafood Ceviche*
|
28
|
|
Lobster Ceviche* (2 pcs)
|
24
|
|
Lobster Shiitake Salad with Spicy Lemon Dressing
|
64
|
|
Sashimi Salad with Matsuhisa Dressing*
|
37
|
|
Baby Spinach Salad with Dry Miso
|
22
|
|
Baby Spinach Salad with Shrimp
|
39
|
|
Crispy Shiitake Salad with Goma Dressing
|
26
|
|
Baby Artichoke Salad
|
29
|
|
Little Gem Salad
|
24
|
NOBU HOT DISHES
|
Black Cod Miso
|
46
|
|
Glacier 51 Sea Bass Dry Miso
|
48
|
|
Squid 'Pasta' Light Garlic Sauce*
|
32
|
|
Rock Shrimp Tempura Creamy Spicy or Butter Ponzu
|
33
|
|
Shrimp and Lobster Spicy Lemon Sauce
|
58
|
|
Lobster Tempura Truffle Amazu*
|
42
|
|
Scallop Brussels Sprouts*
|
45
|
|
Creamy Spicy Snow Crab
|
56
|
|
King Crab Tempura Amazu Tosazu
|
60
|
|
Wagyu Dumplings* (4pcs)
|
32
|
|
Prime Filet Toban Yaki*
|
48
|
|
Ribeye Truffle Butter*
|
56
|
|
Lamb Chops Anticucho* (3pcs)
|
57
|
|
Chicken Teriyaki
|
39
|
|
Eggplant Spicy Miso
|
18
|
|
Roasted Cauliflower Jalapeño Salsa
|
24
|
|
Warm Mushroom Salad
|
29
|
JAPANESE A5 WAGYU
Choice of Styles and Sauces
|
Tataki*/ New Style*/ Steak*/ Flambe*
|
$38 per ounce
|
NOBU TACOS
Price per piece, 2 pieces minimum
|
Tuna*
|
10
|
|
Salmon*
|
10
|
|
Lobster
|
12
|
|
King Crab
|
12
|
|
Ribeye*
|
10
|
|
Wagyu*
|
18
|
SOUPS
|
Miso Soup with Tofu
|
8
|
|
Crispy Rice Soup
|
8
|
|
Mushroom Soup
|
13
|
|
Spicy Seafood Soup
|
22
|
OMAKASE
|
Signature Tasting Menu*
Available until 30 minutes before doors close
|
225
|
NIGIRI & SASHIMI
Price per piece, 2 pieces minimum
|
Tuna*
|
9
|
|
Bluefin Chu-Toro*
|
14
|
|
Bluefin Oh-Toro*
|
17
|
|
Salmon*
|
8
|
|
Ora King Salmon*
|
9
|
|
Yellowtail*
|
9
|
|
Kampachi*
|
9
|
|
Mackerel
|
8
|
|
Fluke*
|
8
|
|
Japanese Red Snapper*
|
9
|
|
Japanese Fresh Water Eel
|
10
|
|
Shrimp
|
9
|
|
Snow Crab
|
12
|
|
Scallop*
|
8
|
|
Octopus
|
7
|
|
Smelt Eggs*
|
6
|
|
Salmon Eggs*
|
9
|
|
Sea Urchin*
|
16
|
|
Tamago
|
7
|
|
Japanese A5 Wagyu*
|
20
|
SUSHI MAKI
|
HAND
|
CUT
|
|
|---|---|---|
|
Tuna*
|
12
|
14
|
|
Spicy Tuna*
|
13
|
15
|
|
Toro & Scallion*
|
20
|
22
|
|
Yellowtail & Scallion*
|
11
|
13
|
|
Yellowtail Jalapeño*
|
12
|
14
|
|
Salmon Avocado*
|
12
|
13
|
|
Salmon Skin
|
12
|
14
|
|
Eel & Cucumber
|
16
|
18
|
|
California
|
20
|
22
|
|
Baked Crab
|
26
|
28
|
|
Shrimp Tempura*
|
13
|
15
|
|
Spicy Scallop & Masago*
|
13
|
15
|
|
Soft Shell Crab
|
|
22
|
|
House Special*
|
|
22
|
|
New Style*
|
|
26
|
|
Lobster Tempura
|
|
37
|
|
Kappa (Cucumber)
|
6
|
7
|
|
Vegetable
|
10
|
12
|
DESSERTS
|
WHISKY CAPPUCCINO
Cardamom Cream, Toasted Cinnamon Crunch, Espresso Gelato, Whisky Foam
|
15
|
|
PASSIONBERRY CHEESECAKE
Strawberry Crunch, Passionfruit Cloud
|
16
|
|
BANANA SOY TOBAN
Soy Caramelized Banana, Candied Pecans, Malaga Gelato
|
18
|
|
BENTO BOX*
Valrhona Dark Chocolate Fondant, Imperial Matcha Gelato
|
18
|
|
HAZELNUT CHOCOLATE CAKE
Flourless Dark Chocolate Cake, Miso Caramel Popcorn
|
18
|
|
WARM DATE CAKE
Crème Fraîche Gelato, Whisky Toffee, Walnuts
|
18
|
|
ASSORTED MOCHI ICE CREAM (3 pcs)
|
16
|
|
HOUSE-MADE GELATO & SORBET
|
16
|
COFFEE
|
Espresso
|
5
|
|
Double Espresso
|
7
|
|
Macchiato
|
7
|
|
Latte
|
8
|
|
Cappuccino
|
8
|
IKAATI TEA
Hand Crafted Whole Leaf Tea
|
NOBU SHISO TEA
Fragrance of shiso leaf with a delicate sweetness
|
8
|
|
GENMAICHA WITH MATCHA
Savory aroma of roasted rice
|
8
|
|
HOJICHA
Smokey notes with hint of caramel
|
8
|
|
GYOKURO
Rich umami flavors with deep sweetness and robust body
|
10
|
|
SOBACHA (Caffeine-Free)
Rich & Malty with a nutty aroma
|
8
|
|
SOOTHE (Caffeine-Free)
Chamomile notes with a minty scent
|
8
|
|
IMPERIAL EARL GREY
Robust black tea with orange notes
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
NOTE
*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
Saturday Brunch
11:30 AM - 2:30 PM
BRUNCH BUFFET
65
Enjoy our Carving Station and Weekly Offerings of
Sushi, Brunch, and Desserts
Enjoy our Carving Station and Weekly Offerings of
Sushi, Brunch, and Desserts
À LA CARTE
|
Charred Edamame
Garlic, Schichimi, Rayu
|
14
|
|
Shishito Peppers Den Miso
|
12
|
|
YELLOWTAIL JALAPEÑO*
Yellowtail Sashimi with Jalapeño and Yuzu Soy Sauce
|
34
|
|
SALMON BURGER*
Avocado, Tarragon Aioli, Brioche Bun
|
30
|
|
Black Cod with Miso
Alaskan Black Cod, Den Miso Glaze
|
46
|
|
STEAK & EGGS*
6 oz Prime Tenderloin, Sunnyside Eggs, Yuzu Soy Butter
|
54
|
|
THE AMERICAN*
Two Eggs, Bacon, Portobello Mushroom, Kimchi Potato Hash, Toast
|
29
|
BRUNCH COCKTAILS
|
PINKY UP
Château d’Esclans Whispering Angel Rosé, Torres Magdala, Yuzu, Honey Syrup
|
12
|
|
|
|
HONDEN GARDEN
Gyokuro Haku Vodka, Giffard Peche, Pineapple, Lemon, Honey
|
12
|
|
|
|
MIDORI
Suntory Haku Vodka, Matcha Syrup, Lychee, Pineapple, Lemon
|
12
|
|
`
|
|
JAPANESE BLOODY MARY
Hokusetsu Sake, Housemade Bloody Mary Mix, Serrano, Cilantro
|
12
|
|
|
|
HOJICHI
Suntory Toki, Hokusetsu Nigori, Hojicha Tea, Agave, Lemon
|
12
|
|
|
|
NATSU SPRITZ
Casamigos Blanco, Lanson Rose, Aperol, Raspberry Shiso, Lemon
|
12
|
|
|
|
CHAI CITY (Available Hot or Cold)
Rittenhouse Rye Whiskey, House Blend Chai, Cold Brew Espresso, Oat Milk, Licor 43, Demerera Syrup, Nutmeg
|
12
|
|
|
|
RISE & CHAI (Non-Alcoholic)
Kentucky 74 Spiritless, Pecan Syrup, House Blend Chai, Cold Brew Espresso, Kuromitsu, Anise
|
8
|
|
|
COFFEE
|
Espresso
|
5
|
|
Double Espresso
|
7
|
|
Macchiato
|
7
|
|
Latte
|
8
|
|
Cappuccino
|
8
|
IKAATI TEA
Hand Crafted Whole Leaf Tea
|
NOBU SHISO TEA
Fragrance of shiso leaf with a delicate sweetness
|
8
|
|
GENMAICHA WITH MATCHA
Savory aroma of roasted rice
|
8
|
|
HOJICHA
Smokey notes with hint of caramel
|
8
|
|
GYOKURO
Rich umami flavors with deep sweetness and robust body
|
10
|
|
SOBACHA (Caffeine-Free)
Rich & Malty with a nutty aroma
|
8
|
|
SOOTHE (Caffeine-Free)
Chamomile notes with a minty scent
|
8
|
|
IMPERIAL EARL GREY
Robust black tea with orange notes
|
8
|
|
BLACK ORCHID
Ylang ylang fragrance with mild notes of citrus
|
8
|
NOTE
|
*This food item contains raw ingredients or can be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
|
NOBU RARE TEQUILA
by Qui Tequila
Noburita
|
Nobu Tequila, Grand Marnier Centenaire, Lime, Agave & Maldon Sea Salt served over Nobu Ice Cube
|
65
|
2008 Reserve Extra Añejo
|
One Ounce
Two Ounces
|
45
90 |
Rare Blend Extra Añejo
1999 & 2008 Blend
|
One Ounce
Two Ounces
|
50
100 |
GRAND CORDON
Winner of the Nationwide Nobu Cocktail Competition
Eli Buendia from Nobu Chicago
Eli Buendia from Nobu Chicago
|
Montana Mana
Meili Vodka, Cherry Tomato, Falernum & Lemon & Soy Salt
|
22
|
SPECIALTY COCKTAILS
LIGHT, CRISP & REFRESHING
|
LYCHEE & ELDERFLOWER MARTINI
Spring 44 Vodka, St. Germain Elderflower Liqueur & Lychee
|
19
|
|
PIÑA MARTINI
Ciroc Pineapple Vodka, Giffard Creme de Peche, Pineapple & Lime
|
19
|
|
GRAPEFRUIT ON THE ROCKS
Suntory Roku Gin, Domaine de Canton Ginger Liqeuer, St. Germain Elderflower Liqueur, Lychee & Pink Grapefruit
|
19
|
SPICY & TART
|
CHI-TOWN COOLER
Papa's Pilar Blonde Rum, Planteray Pineapple Rum, Campari, Honey Syrup, Pineapple & Yuzu
|
19
|
|
MARKET MARGARITA
El Bandido Reposado, Pineapple , Serrano Peppers, Cilantro, Lime & Cilantro Sea Salt
|
21
|
AROMATIC & SPICE
|
MATSUHISA MARTINI
Haku Vodka, Hokusetsu Junmai Sake, Ginger & Japanese Cucumber
|
19
|
|
MERIDIAN 77
Macchu Pisco, Lychee, Shiso & Lime
|
19
|
RICH & BOLD
|
ONI NEGRONI
Hendricks Gin, Hokusetsu Sake, Aperol, Carpano Antica Sweet Vermouth
|
19
|
|
NOBU SIDECAR
Iwai "Tradition" Blended Japanese Whisky, Yuzu & Torres Magdala, served over large NOBU ice cube
|
20
|
|
NOBU Old Fashioned
Michter's Straight Bourbon Whiskey, Torres Magdala Orange Liqueur,
Kuromitsu, & Angostura Bitters served over large NOBU ice cube |
21
|
|
QUI ESPRESSO
Qui Extra Añejo Platinum Tequila, Cold-Brewed Espresso, Kuromitsu & Orange Bitters
|
21
|
WINES BY THE GLASS
SPARKLING WINE
|
Syltbar "Il Concerto" Prosecco, Porcia, Italy nv
|
15
|
CHAMPAGNE
|
Nobu Champagne, Brut Grand Cru, Verzy nv
|
24
|
|
Louis Roderer, Brut Premier, Reims nv
|
27
|
ROSÉ WINE
|
Château D'esclans Rock Angel, Rosé, Côtes de Provence, France '23
|
16
|
WHITE WINE
|
Kelleri Terlan - Cantina Terlano, Pinot Grigio, Sudtirol-Alto Adige Italy '23
|
15
|
|
Robert Weil, "Tradition" Riesling, Rheingau Germany '22
|
16
|
|
Matsuhisa, "Private Selection", Chardonnay, Russian River Valley, California '23
|
18
|
|
Les Champs Clos, Sancerre, France '23
|
20
|
|
J. Moreau & Fils, Chablis, France '21
|
23
|
RED WINE
|
Catena Zapata, "Appellation Series", Malbec, Vista Flores, Mendoza, Argentina '21
|
14
|
|
Maison L'Envoye, Straight Shooter, Pinot Noir, Willamette Valley, Oregon '22
|
15
|
|
Chasing Rain, Merlot, Red Mountain, Washington '20
|
16
|
|
Matsuhisa "Private Selection" Cabernet Sauvignon, Napa Valley, California '22
|
20
|
|
Matsuhisa "Private Selection" Pinot Noir, Russian River Valley, California '22
|
21
|
|
Château Maurac, Haut-Medoc, France '18
|
24
|
HOKUSETSU SAKE
Exclusively Imported for Nobu Worldwide
|
GINJO NIGORI
Unfiltered, dry and creamy
|
|
|
Glass
|
14
|
|
Bottle 16 oz
|
65
|
|
~~~
|
|
|
JUNMAI "SADO NO SHU"
Medium-bodied with rich notes and a creamy finish
|
|
|
Glass
|
12
|
|
Small
|
20
|
|
Large
|
38
|
|
Bottle 60 oz
|
155
|
|
~~~
|
|
|
HONJOZO ONIKOROSHI "DEVIL KILLER"
Light-bodied, crisp and dry with a spicy finish
|
|
|
Glass
|
14
|
|
Small
|
24
|
|
Large
|
46
|
|
Bottle 60 oz
|
220
|
|
~~~
|
|
|
NOBU JUNMAI GINJO 71
Medium bodied, fruit-forward with a bright finish
|
|
|
Glass
|
17
|
|
Small
|
28
|
|
Large
|
55
|
|
Bottle 24 oz
|
108
|
|
Bottle 60oz
|
320
|
|
~~~
|
|
|
DAIGINJO 'BLACK LABEL - THE ORIGINAL'
Medium bodied, light and crisp with a nutty character
|
|
|
Glass
|
18
|
|
Small
|
32
|
|
Large
|
60
|
|
Bottle 60 oz
|
282
|
|
~~~
|
|
|
NOBU "THE SAKE" JUNMAI DAIGINJO
Medium-bodied, clean and complex with floral notes
|
|
|
Glass
|
20
|
|
Bottle 10 oz
|
70
|
|
Bottle 16 oz
|
110
|
|
Bottle 50 oz
|
285
|
|
~~~
|
|
|
HONJOZO ONGAKUSHU KOSHU "MUSIC SAKE"
Aged to classical music, full-bodied and rich with earthy flavors
|
|
|
Glass
|
22
|
|
Small
|
32
|
|
Large
|
60
|
|
Bottle 60 oz
|
298
|
|
~~~
|
|
|
NOBU DAIGINJO TK 40 "THE PREMIUM SAKE"
Medium-bodied, delicate and creamy
|
|
|
Glass
|
24
|
|
Bottle 10 oz
|
80
|
|
Bottle 16oz
|
152
|
|
Bottle 50 oz
|
345
|
|
~~~
|
|
|
NOBU DAIGINJO YK35
Medium-bodied, rare, luxurious, silky and smooth
|
|
|
Glass
|
30
|
|
Small
|
90
|
|
Large
|
140
|
|
Bottle 24 oz
|
282
|
|
Bottle 60 oz
|
587
|
HOKUSETSU PREMIUM SAKE
|
Daiginjo YK-35 Shizuku
This premium sake is made from the best rice in the world, Yamada Nishiki. Each rice grain is polished to 35% of its orginal size, and a slow drip procedure is used to produce this flavorful and delicate sake.
|
|
|
Bottle 24 oz
|
482
|
|
~~~
|
|
|
JUNMAI DAIGINJO KOSHITANREI HIKARI
This rare hybrid rice grain Koshitanrei is polished to 40% of its original size and produced undiluted, or Genshu. This award-winning sake has a powerful elegant flavor.
|
|
|
Bottle 24 oz
|
670
|
|
~~~
|
|
|
DAIGINJO JUKUSEI KOSHU
This is the YK-35 Shizuku, aged for three years. The aging process has added structure to the delicate Nashi Pear flavor becoming highly complex with a deep richness not found in young sake. This is made in extremely limited quantities.
|
|
|
Bottle 60 oz
|
2,800
|
SPECIALTY SPIRITS
|
Nobu Soju, Sado Island
|
14
|
|
Nobu Special Reserve 28 - Served over hand carved ice
|
14
|
BEER
|
Kirin Light
|
7
|
|
Kirin Ichiban
|
7
|
|
Asahi Draft, Japan
|
9
|
|
Moody Tongue, Lychee IPA, Chicago
|
10
|
JAPANESE WHISKY
SINGLE MALT
|
Nikka Yoichi, Hokkaido
|
36
|
|
Takamine 8 yr, Fukuoka
|
40
|
|
Akashi Eigashima, Hyogo
|
48
|
|
Yamazaki 18 yr, Osaka
|
200
|
JAPANESE WHISKY
BLENDED
|
Suntory Toki, Osaka, Yamanashi, Aichi
|
16
|
|
Iwai, Nagano
|
16
|
|
Iwai Tradition, Nagano
|
20
|
|
Akashi Egishima White Oak, Hyogo
|
22
|
|
Nikka Coffey Grain, Single Grain, Miyagi
|
28
|
|
Nikka Coffey Malt, Miyagi
|
30
|
|
Ichiro's Malt & Grain, Saitama
|
46
|
SCOTCH
|
Johnnie Walker "Black Label", Kilmarnrock -- Highland
|
16
|
|
Chivas 12 yr, Keith, Scotland -- Speyside
|
16
|
|
Laphroaig 10 yr, Port Ellen, Scotland -- Islay
|
18
|
|
The Macallan 12 yr, Craigellachie, Scotland -- Speyside
|
20
|
|
The Glenlivet 12 yr, Ballindalloch, Scotland -- Speyside
|
22
|
|
Oban 14 yr, Oban, Scotland -- Highland
|
24
|
|
The Glenlivet 18 yr, Ballindalloch, Scotland -- Speyside
|
32
|
|
Johnnie Walker "Blue Label", Kilmarnrock, Scotland -- Highland
|
65
|
|
The Macallan 25 yr, Craigellachie, Scotland -- Speyside
|
750
|
AMERICAN WHISKEY
|
Maker's Mark, Loretto, Kentucky
|
16
|
|
Knob Creek 9 yr, Clermont, Kentucky
|
16
|
|
Sazerac Rye, Frankfort, Kentucky
|
16
|
|
Town Branch Bourbon, Lexington, Kentucky
|
16
|
|
Templeton Rye, Templeton, Iowa
|
17
|
|
Buffalo Trace Bourbon, Franklin, Kentucky
|
18
|
|
Anel's Envy Bourbon, Louisville, Kentucky
|
18
|
|
Town Branch Single Malt, Lexington, Kentucky
|
18
|
|
Michter's Rye, Louisville, Kentucky
|
18
|
|
Michter's Bourbon, Louisville, Kentucky
|
19
|
|
Angel's Envy Rye, Louisville, Kentucky
|
24
|
|
Blanton's, Frankfort, Kentucky
|
38
|
|
Sir Davis Whiskey, Houston, Texas
|
40
|
OTHER WHISKY
|
Jameson, Dublin, Ireland
|
16
|
|
Jack Daniel's Sour Mash, Lynchburg, Tenessee
|
16
|
|
Crown Royal, Manitoba, Canada
|
16
|
|
Red Breast 12, Dublin, Ireland
|
22
|
NOBU TEQUILA
2008 Reserve Extra Añejo
by Qui Tequila
by Qui Tequila
|
One Ounce
|
45
|
|
Two Ounces
|
90
|
TEQUILA & MEZCAL
|
Corralejo Anejo, La Purisima, Guanajuato, Mexico
|
16
|
|
Patron Silver, Atotonilco El Alto, Jalisco, Mexico
|
16
|
|
Casamigos Blanco, Jesus Maria, Jalisco, Mexico
|
18
|
|
Del Maguey Vida Mezcal, San Luis del Río, Oaxaca, Mexico
|
16
|
|
La Luna Mezcal, Michoacan, Mexico
|
16
|
|
Don Julio Silver, Atotonilco El Alto, Jalisco, Mexico
|
18
|
|
Flecha Azul Blanco, Tequila, Jalisco, Mexio
|
18
|
|
Don Julio Reposado, Atotonilco El Alto, Jalisco, Mexico
|
20
|
|
Flecha Azul Reposado, Tequila, Jalisco, Mexico
|
22
|
|
Casamigos Reposado, Jesus Maria, Jalisco, Mexico
|
22
|
|
Flecha Azul Anejo Tequila, Jalisco, Mexico
|
25
|
|
Don Julio Anejo, Atotonilco El Alto, Jalisco, Mexico.
|
25
|
|
Casamigos Anejo, Jesus Maria, Jalisco, Mexico
|
26
|
|
Casa Dragones , Blanco, Tequila, Jalisco, Mexico
|
30
|
|
Clase Azul Plata, Santa Maria Canchesda, Mexico
|
42
|
|
Tequila 818 Reserve Anejo, Jalisco, Mexico
|
45
|
|
Don Julio 1942 Extra Anejo, Atotonilco El Alto, Jalisco, Mexico
|
48
|
|
Clase Azul Reposado, Santa Maria Canchesda, Mexico
|
52
|
|
Casa Dragones Joven, Tequila, Jalisco, Mexico
|
90
|
|
Clase Azul Anejo, Santa Maria Canchesda, Mexico
|
230
|
|
Clase Azul Ultra Anejo, Santa Maria Canchesda, Mexico
|
450
|
VODKA
|
Spring 44, Loveland, Colorado
|
16
|
|
Suntory Haku, Kagoshima/Osaka, Japan
|
16
|
|
Nikka Coffey, Miyagi, Japan
|
16
|
|
Ketel One, Schiedam, Netherlands
|
18
|
|
Tito's, Austin, Texas
|
18
|
|
Belvedere, Zyrardow, Poland
|
18
|
|
Grey Goose, Cognac, France
|
18
|
|
Absolut Elyx, Ahus, Sweden
|
18
|
|
Stolichnaya Elit, Riga, Latvia
|
24
|
|
Deluxe Crystal Vodka Minsk, Belarus
|
35
|
FLAVORED VODKA
|
Stolichnaya Citros, Riga, Latvia
|
16
|
|
Van Gogh Double Espresso, Tilburg, Netherlands
|
16
|
|
Haiken Yuzu, Osaka, Japan
|
16
|
|
Stolichnaya Vanilla, Riga, Latvia
|
16
|
|
Ciroc Pineapple, Villevret, France
|
16
|
|
Ciroc Mango, Villevret, France
|
16
|
GIN
|
Tanqueray London Dry, Cameron Bridge, Scotland
|
16
|
|
Aviation, Portland, Oregon
|
16
|
|
Bombay Sapphire London Dry, Whitchurch, England
|
16
|
|
Hendrick's, Girvan, Scotland
|
18
|
|
Nolets Silver Dry, Schiedam, Netherlands
|
16
|
|
Awayuki Strawberry, Osaka, Japan
|
16
|
|
Suntory Roku, Osaka, Japan
|
16
|
|
Nikka Coffey, Miyagi, Japan
|
16
|
|
Tanqueray 10 London Dry, Cameron Bridge, Scotland
|
18
|
|
Ki No Bi, Kyoto, Japan
|
18
|
|
Monkey 47, Schwarzwald Dry, Germany
|
20
|
Cognac & Armagnac
|
Hennessy VS, Cognac, France
|
18
|
|
Remy Martin VSOP, Cognac, France
|
22
|
|
Remy Martin XO, Cognac, France
|
52
|
|
Hennessy XO, Cognac, France
|
58
|
|
Remy Martin Louis XIII, Cognac, France
|
400
|
RUM
|
El Dorado 3yr, Great Diamond, Guyana
|
14
|
|
Myers's Dark Rum, Kingston, Jamaica
|
14
|
|
Mount Gay Eclipse, Bridgetown, Barbados
|
15
|
|
El Dorado 8yr, Great Diamond, Guyana
|
16
|
|
Smith & Cross Pure Pot Still, Trelawny, Jamaica
|
16
|
|
Plantation Pineapple, Port of Spain, Trinidad
|
16
|
|
Papa's Pilar Blonde Rum, Key West, Florida
|
16
|
|
Zaya Gran Reserva, Laventille, Trinidad & Tabago
|
16
|
|
Ron Zacapa, Sistema Solera 23yr, Quetzaltenango, Guatemala
|
22
|
Port, Madeira & Dessert
|
Grahams LBV '12, Vila Nova de Gaia, Portugal
|
14
|
|
|
Taylor Fladgate, 20 yr, Tawny, Vila Nova de Gaia, Portugal
|
22
|
|
|
Far Niente "Dolce", Oakville, California
|
26/Glass
|
|
APERTIF + DIGESTIF
|
Lillet Blanc or Rouge, Pedensac, France
|
14
|
|
Caprano Bianco Dry Vermouth, Milan, Italy
|
14
|
|
Carpano "Anitica Formula" Vermouth, Milan, Italy
|
14
|
|
Carpano Punt e Mes Vermouth, Milan, Italy
|
14
|
|
Aperol, Padua, Italy
|
14
|
|
Campari, Milan, Italy
|
14
|
|
Licor 43, Cartagena, Spain
|
14
|
|
Amaretto di Saronno, Saronno, Italy
|
14
|
|
Averna Amaro, Caltanissetta, Sicily
|
14
|
|
Cynar, Milan, Italy
|
12
|
|
Fernet-Branca, Milan, Italy
|
15
|
|
Grand Marnier, Neauphle-Le-Chateau, France
|
16
|
|
Amaro Nonino, Carnia, Italy
|
16
|
|
Chartreuse Yellow, Voiron, France
|
16
|
|
Chartreuse Green, Voiron, France
|
16
|
|
Pernod Absinthe, Marseille, France
|
22
|
NON-ALCOHOLIC NOBU COCKTAILS
|
YUZU STRAWBERRY CALPICO
Strawberry Calpico, Yuzu, Lime & Mint
|
12
|
|
COMO LA FLOR
Ritual Tequila, Cranberry Tarragon Agave Syrup, Lemon, Fee Foam
|
15
|
|
LYRE LIAR
Lyre's Dark Cane Rum, Pineapple, Strawberry Calpico, Coconut Cream
|
15
|
|
UNFASHIONABLE
Kentucky 74 Spiritless, Pecan Syrup, Orange
|
15
|
NON-ALCOHOLIC BEVERAGES
|
Fresh Orange Juice
|
10
|
|
Fresh Grapefruit Juice
|
10
|
|
Coke, Diet Coke, Sprite, Ginger Ale
|
5
|
|
Goslings Ginger Beer
|
6
|
|
Red Bull
|
6
|
|
Sugar Free Red Bull
|
6
|
|
Cranberry Juice
|
6
|
WATER
|
Acqua Panna 'Still', Italy 750ml
|
10
|
|
Ferrarelle 'Sparkling,' Italy 750ml
|
10
|
WINES BY THE BOTTLE
CHAMPAGNE
|
BIN#103: Nobu Champagne, Brut Grand Cru, Verzy nv
|
115
|
|
BIN#107: Louis Roederer, Brut Premier Collection 244, Reims nv
|
130
|
|
BIN#110: Waris-Larmandier "Racines de Trois", Brut, Avize nv
|
160
|
|
BIN#112: Veuve Clicquot, Yellow Label Brut nv
|
180
|
|
BIN#121: Ruinart, Blanc de Blancs nv
|
215
|
|
BIN#140: Perrier-Jouet, Bella Epoque, Reims '14
|
345
|
|
BIN#152: Veuve Clicquot, "La Grande Dame" Brut, Reims '15
|
450
|
|
BIN#126: Krug, "Grand Cuvee" Brut, Reims nv
|
500
|
|
BIN#145: Dom Perignon, Brut, Épernay '13
|
610
|
|
BIN#161: Louis Roederer "Cristal" Brut, Reims '15
|
660
|
ROSÉ CHAMPAGNE
|
BIN#173: Lanson, Brut Rosé nv
|
180
|
|
BIN#178: Laurent-Perrier, "Cuvee Rosé" Brut, Tours-sur-Marne nv
|
210
|
|
BIN#175: Veuve Clicquot, Rosé, Reims nv
|
225
|
|
BIN#184: Dom Perignon Brut Rosé '09
|
878
|
|
BIN#191: Louis Roederer 'Cristal' Brut Rosé '12
|
1,230
|
PROSECCO
|
BIN#100: SYLTBAR, Prosecco, Porcia, Italy nv
|
70
|
WHITE WINE
Light, Crisp & Refreshing
|
BIN#234: Dog Point, Sauvignon Blanc, Marlborough, New Zealand '23
|
70
|
|
BIN#208: Kelleri Terlan - Cantina Terlano, Pinot Grigio, Südtirol-Alto Adige Italy '23
|
70
|
|
BIN#220: Les Champs Clos, Sancerre, France '23
|
90
|
|
BIN#239: Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand '23
|
100
|
|
BIN#256: Cade, Sauvignon Blanc, Napa Valley, California '23
|
105
|
|
BIN#250: Twomey, Sauvignon Blanc, Russian River Valley, California '22
|
110
|
|
BIN#216: Gai'a, Assyrtiko "Thalassitis", Santorini, Greece '23
|
120
|
|
BIN#221: Matthiason, Falanghina "Lost Slough Vineyard", Clarksburg, California '21
|
130
|
|
BIN#213: Sinegal, Sauvignon Blanc, Napa Valley, California '21
|
130
|
|
BIN#212: Gravner, Ribolla Gialla, Friuli-Venezia Giulia, Italy '15
|
200
|
|
BIN#268: Eisele Vineyard, Sauvignon Blanc, Napa Valley, California '21
|
340
|
|
BIN#270: Château Margaux, Pavillon Blanc, Margaux, France '09
|
875
|
WHITE WINE
Spicy & Aromatic
|
BIN#305: Terenzi Balbino Vermentino, Tuscany, Italy '23
|
65
|
|
BIN#345: Schloss Gobelsburg, ,Steinsetz, Grüner Veltliner, Kamptal, Austria '22
|
72
|
|
BIN#315: Robert Weil, "Tradition," Riesling, Rheingau, Germany '22
|
75
|
|
BIN#338: Joh. Jos. Prüm, Riesling Spätlese, Graacher Himmelreich, Mosel, Germany '21
|
124
|
|
BIN#359: Domaine Huet, Vouvray Moelleux Le Haut-Lieu, Loire Valley, France '20
|
222
|
WHITE WINE
Rich & Full Bodied
|
BIN#415: Talley Vineyards, Chardonnay Estate, Arroyo Grande Valley, California '21
|
80
|
|
BIN#410: Matsuhisa "Private Selection," Chardonnay, Russian River Valley, California '23
|
85
|
|
BIN#436: J. Moreau & Fils, Chablis, France '21
|
105
|
|
BIN#425: Davis Family Vineyards, Estate Chardonnay, Russian River Valley, California '20
|
118
|
|
BIN#428: Cakebread Cellars, Chardonnay, Napa, California '23
|
130
|
|
BIN#440: Château Montelena, Chardonnay, Napa Valley, California '21
|
148
|
|
BIN#458: Kistler "Les Noisetiers", Chardonnay, Sonoma Coast, California '22
|
184
|
|
BIN#445: Pahlmeyer, Chardonnay, Napa, California '21
|
218
|
|
BIN#453: Hudson Vineyards, Estate Charonnay, Carneros, Napa, California '18
|
236
|
|
BIN#412: Olivier Leflaive, Puligny-Montrachet, France '22
|
250
|
|
BIN#475: Bodega Catena Zapata, White Stones, Chardonnay, Argentina '17
|
300
|
|
BIN#450: Domaine Darviot-Perrin, Mersault-Perrières 1er Cru, France '16
|
500
|
ROSÉ WINE
|
BIN#380 Charles Joguet, Rosé, Berkley, California '22
|
70
|
|
BIN#379: Château D'esclans Rock Angel, Rosé, Côtes de Provence, France '23
|
75
|
|
BIN#276: Champs de Provence, Rosé , Côtes de Provence, France '19
|
106
|
RED WINE
Light & Medium Bodied
|
BIN#506: Barnard Griffin, Merlot, Columbia Valley, Washington '22
|
65
|
|
BIN#500: Maison L'Envoyé, Straight Shooter, Pinot Noir, Willamette Valley, Oregon '21
|
70
|
|
BIN#505: Chasing Rain, Merlot, Red Mountain, Washington '20
|
75
|
|
BIN#508 Matsuhisa, "Private Selection," Pinot Noir, Russian River Valley, California '22
|
100
|
|
BIN#514: Avni Lingua Franca, Pinot Noir, Willamette Valley, Oregon '22
|
120
|
|
BIN#504: Louis Latour, Beaune-Villages, Burgundy, France '19
|
125
|
|
BIN#524: Au Bon Climat, Pinot Noir, Knox Alexander, Santa Maria Valley, California '20
|
144
|
|
BIN#512: Twomey Cellars, Pinot Noir, Russian River Valley, California '21
|
150
|
|
BIN#546: Jeane-Claude Boisset, Les Gréves, Beaune 1er Cru, Burgundy, France '19
|
200
|
|
BIN#515: Arista, Pinot Noir, Russian River Valley, California '21
|
205
|
|
BIN#542: Pahlmeyer Vineyards, Merlot, Napa Valley, California '21
|
211
|
|
BIN#530: Duckhorn "Three Palms" Vineyard, Merlot, Napa Valley, California '20
|
220
|
|
BIN#558: Domaine Serene, Evenstad Reserve, Pinot Noir, Willamette Valley, Oregon '21
|
240
|
|
BIN#576: Domaine Benjamin Leroux, Charmes-Chambertin, Grand Cru, Burgundy, France '18
|
650
|
RED WINE
Robust & Spicy
|
BIN#600: Catena Zapata, "Appellation Series" Malbec, Vista Flores, Mendoza '20
|
65
|
|
BIN#648: Terenzi Morellino Di Scansano Madrechiesa Riserva Tuscany, Italy '18
|
70
|
|
BIN#640: Tooth & Nail Tempranillo, Paso Robles, California '21
|
80
|
|
BIN#645: Destinata Syrah, Paso Robles, California '22
|
85
|
|
BIN#572: Château de Saint Cosme, Crozes-Hermitage, France '21
|
92
|
|
BIN#632: Achaval Ferrer, Quimera, Red Blend, Mendoza, Argentina '19
|
96
|
|
BIN#624: Frank Family Vineyards, Zinfandel, Napa Valley, California '18
|
116
|
|
BIN#635: Domaine de la Solitude, Châteauneuf-du-Pape, France '22
|
130
|
|
BIN#638: Domaine Raspail-Ay, Gigondas, France '20
|
165
|
|
BIN#616: Penfolds, "St. Henri", Shiraz, South Australia '18
|
348
|
RED WINE
Rich & Full Bodied
|
BIN#702: Matsuhisa "Private Selection," Cabernet Sauvignon, Napa Valley, California '22
|
90
|
|
BIN#752: Château Maurac, Haut-Mèdoc, France '18
|
110
|
|
BIN#718: Canvasback, Cabernet Sauvignon, Columbia Valley, Washington '20
|
120
|
|
BIN#772: Produttori del Barbaresco, Barbaresco, Italy '20
|
135
|
|
BIN#750: R. Lopez heredia Viña Tondonia, Reserva, Rioja, Spain '11
|
148
|
|
BIN#755: Paolo Scavino, Bricco Ambrogio, Barolo, Italy '20
|
180
|
|
BIN#777: Chateau Montelena, Cabernet Sauvignon, Napa Valley, California '19
|
195
|
|
BIN#758: Paul Hobbs Winery, Cabernet Sauvignon, Napa, California '20
|
200
|
|
BIN#748: Paradigm, Cabernet Sauvignon, Oakville, Napa, California '19
|
212
|
|
BIN#765: Silver Oak, Cabernet Sauvignon, Alexander Valley, California '19
|
224
|
|
BIN#745: Flora Springs, Trilogy, Red Blend, Napa, California '19
|
230
|
|
BIN#774: Darioush, "Signature Series", Cabernet Sauvignon, Napa, California '21
|
280
|
|
BIN#760: Far Niente, Cabernet Sauvignon, Napa California 19
|
288
|
|
BIN#735: Podere Salicutti Piaggione, Brunello Di Montalcino, Italy '17
|
298
|
|
BIN#787: Quintessa, Rutherford, California '21
|
368
|
|
BIN#770: The Mascot by Harlan Estates, Cabernet Sauvignon Napa Valley, California '19
|
380
|
|
BIN#778: Carymus Vineyards, "Special Selection" Cabernet Sauvignon, Napa, California '22
|
450
|
|
BIN#780: Tenuta San Guido "Sassicaia" Bolgheri, Tuscany, Italy '21
|
550
|
|
BIN#795: Opus One, Red Blend, Napa Valley, California '19
|
765
|
|
BIN#795: Chateau Margaux, Premier Grand Cru Classe, France '06
|
1800
|
|
BIN#800: Harlan Estate, Red Blend, Oakville, Napa Valley, California '18
|
3400
|
