House-Barrel-Aged with St. George Gin, Cynar, Averna, Quady Vya, Rosemary
Blend of Whisky / Bourbon / Scotch aged with Mezcal, Angostura Bitters, Habanero Bitters, Raw Cane Sugar, Luxardo Cherries & Freshly-Sliced Oranges
Banana Mai Thai
Sailor Jerry, Banana Rum, Malibu, Banana Liqueur, Pineapple Juice, Orange Juice, Myers Dark Rum & Crème Brulee Bananas
Amaretto, Kahlua, Bailey's & Maraschino Cherry
Agave Source: Tequila Valley. Cooking Method: Stone / brick oven. Sugars: 100% agave. Aging: 18 months in American Oak. Caramel, vanilla, butterscotch and cooked agave aromas practically jump from the glass in this highly-praised and perfectly-aged añejo
The Hard Stuff
High West Campfire
High West Campfire is the world's only blend of Scotch, bourbon and rye whiskeys. A very unusual, distinctive, yet delicious whiskey
Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak's delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing, the casks go on a final maturation on a sea voyage for up to 3 months, leaving from Osaka Japan
Italian Red Wines
Monte Antico, Toscano "beautiful plums, berries, and fresh acidity"
33% Merlot, 33% Cabernet, 34% Sangiovese
Placido, " Hints of violets, dry and harmonious"
Antinori, Tuscany, " Well structured, sweet ripe blackberry flavors"
Pasqua Passimento Veneto
Toscolo, "chewy and abundant with fruit"
Palmia, Santa Barbara '11, "soft tannins and berries"
Barbera d'Asti Battaglione
Renato Ratti, '13
Nipozzano, '13, Spicy nuances of vanilla, crisp, young tannins
Serra Barbera d'Alba
Travaglini, Piedmont (Nebbiolo), " Full body, cherry & raspberry flavors"
Terra blanca, '12 Cabernet Sauvignon, Sangiovese
Guiseppe Cortese, '10, Bright with aromas of strawberry and rose pedal
Marcarini, La Serra, '11
Amarone della Valpolecella, Classico
Brunello di Montalcino
La Gerla, '09 "sweet cherries, french oak, long finish"
Antinori, Tuscany, '08, Ripe red fruits, smoke & mineral overtones
Tenuta San Guido, '05
California Red Wines, Cabernet
Paso Robles, Seven Oaks, "Paso plum flavors, medium bodied"
Paso Robles, Elegant expression of Cabernet
Force of Nature
San Luis Obispo, '14 brambly raspberry, red currant, & heirloom tomatoes
Paso Robles, '13 "Lush, fruit forward flavors"
Estate, Paso Robles, '13
Paso Robles, '12 Full body, black currant & toasted oak
Herman Story, Paso Robles, Bolt Cutter, Cab Blend
Napa Valley, '13
Paso Robles, '12, "blackberries and black currant, long lingering finish"
Napa Valley, '13 "Plum & Blackberry balanced with tobacco"
Alexander Valley '11, "Blackcherry, dark chocolate, fullbodied with long finish
Oakville Estate, '12, "Lush flavors with subtle tannin backbone"
Justin, Paso Robles, '13, Intense black fruit and powerful tannins
Napa Valley, '13, Smooth and rich, dark berries and cassis
Napa Valley, '12, " Full body, rich & devine"
Napa Valley, '03
Robert Mondavi / Rothchilds, '08 "Plum, cherry and black pepper"
Edna Valley, '14 Soft and Elegant
Arroyo Grande Valley '14
Chateau St. Jean
Sonoma Coast, Aromas of cherry, raspberry, tea & notes of leather
Edna Valley, "dried rose petals and violets"
Santa Barbara '13
Edna Valley '12, "Califa Selection"
Santa Maria Valley, '13 "Bright fruits, sassafras, damp earth"
"1772" Edna Valley '14
Central Coast, "Candied cherry, fruit, baking spices & smooth"
Napa, fruity, smoky & hints of leather
Santa Ynez Valley, '12, black cherry and dark plum with a savory finish
Napa Valley, '10, '12, '13 "Collector's Bottle"
Old Vine, California '13, "Juicy cranberry, ripe blackberry, spicy oak"
San Luis Obispo, Backroads, '14, "berries with a hint of spice"
Mountain, Paso Robles, "Bigger is Better"
Paso Robles, '12 Full bodied, black cherries and ripe plums
Force of Nature
Rabble, Paso Robles, '15, "Spicy berries in a dusty field of lavender"
Rosa's Italian Restaurant, a Central Coast dining destination for 20 years, retains its reputation with award-winning recipes. A family owned and operated establishment, Rosa's boasts fine dining in a relaxed atmosphere. Classical Italian dishes and highly acclaimed specialties, such as cioppino, have been written about in San Francisco and Los Angeles newspapers. Executive chef, Douglas MacMillan, is always introducing new and exciting dishes - simple, fresh, and sometimes complex. An extensive wine list and full bar await your arrival.