*Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase Your risk of foodborne illness, especially if you have certain medical conditions. **Indicates Gluten Free upon Request
Cocktails
Poinsettia
$15.00
Prosecco, Pama Pomegranate Liqueur, Pomegranate Juice
Domaine Faiveley, Nuits-Saint-Georges, Premier Cru, "Les Damodes" '18
$310.00
Red Bordeaux
Chateau Pichon Baron '18 Pauillac
$600.00
Chateau Lynch Bages '16 Pauillac
$680.00
Chateau Ducru-Beaucaillou '17 Saint-Julien
$750.00
Exquisite French Champagne
Dom Perignon, Brut '13 Epernay
$525.00
Grappa
Grappa is a distilled spirit made from the "soul of the grape." Nothing could be more foreign to the American palate than Grappa, the Italian Brandy distilled from grape skins, stems, seeds & remaining juices left over from the winemaking process. By tradition Grappa is a poor man's drink & can pistol-whip the palate of the neophyte. Rustic, often fiery, it smells of hay, earth & God knows what else. Today, top winemakers & distillers from Italy, & the world over, artfully craft their Grappas, often distilling them from a single grape variety, or even a single variety from a single designated vineyard. Some are aged in oak from anywhere from six months to a year, possibly more. The result is a smoother, more insinuating product that can be downright elegant, while still retaining the spirit's primary characteristics. Grappa has intensity, a pristine quality & an underlying simplicity. It's strong, but it leaves the taste buds refreshed. Best enjoyed after a fabulous dinner!
Bill White opened Grappa in 1992. It was the first restaurant that started Bill White Enterprises. The building is over 100 years old and sits at the top of Main Street. It was home to a brothel, bed and breakfast, and a bar to name a few. Grappa has three dining room floors and patios offering beautiful gardens and water features that highlight from five different levels. Grappa serves regional Italian food. Bill weaved his influences from abroad, and used his French Culinary influences to blend in the flavor and textures of Italy. We incorporated three important business factors that we use to this very day: Food, Service and Ambiance. The next four years would prove a positive one, because it is then in 1996 that we opened Chimayo Southwestern Restaurant.