Domaine de l'Arlot 1er Cru "Clos des Forêts Saint Georges" 2015
Magnum$595.00
Beaujolais, Fleurie
Yvon Métras 2010
Magnum$690.00
Yvon Métras 2009
Magnum$730.00
France, Bordeaux
Margaux
Château Giscours 2005
Magnum$690.00
Château d'Issan 2005
Magnum$850.00
Château Lascombes 2005
Magnum$795.00
Saint-Emilion
Château La Gaffelière 2005
Magnum$810.00
Château Canon – La - Gaffelière 2005
Magnum$990.00
Pomerol
Château Clinet 2000
Magnum$1,300.00
France, Rhône
Côte-Rotie
Domaine Georges Vernay "Blonde du Seigneur" 2016
Magnum$455.00
Domaine Georges Vernay "Blonde du Seigneur" 2014
Magnum$395.00
Ermitage
M. Chapoutier "Le Pavillon" 2013
Magnum$1,850.00
Cornas
Alain Voge "Les Vieilles Fontaines" 2012
Magnum$750.00
Châteauneuf-du-Pape
Clos des Papes 2018
Magnum$610.00
Clos Saint Jean "Sanctus Sanctorum" 2016
Magnum$1,250.00
Italy, Piedmont
Langhe
Gaja "Sorì San Lorenzo" 2011
Magnum$2,200.00
Barbaresco
La Spinetta Riserva "Gallina" 2007
Magnum$1,250.00
La Spinetta Riserva "Valeirano" 2007
Magnum$1,350.00
Italy, Tuscany
IGT Toscana Rosso
Tua Rita "Redigaffi" 2015
Jeroboam$2,950.00
Brunello di Montalcino
Valdicava Riserva "Madonna del Piano" 2010
Jeroboam$3,800.00
Grower Champagne
Small Growers, or "Récoltant-Manipulants," handcraft their limited quantities of Champagne from individual villages and parcels where the inherent qualities of the vineyards imprint themselves into the wines. These winemakers are brave souls in an industrialized age: growing, crafting and bottling their own Champagne, offering it to the world as their life's work. Whenever possible we list disgorgement date, check for dates (), Enjoy!!
Montagne de Reims
Jérome Prévost – La Closerie "Les Beguines" Extra Brut, Gueux LC17
$255.00
Egly-Ouriet Brut, Ambonnay 2005
$475.00
Vallée de la Marne
R. Pouillon & Fils "Réserve" Brut, Mareuil-sur-Aÿ (04/19)
Chef Lanter joined the team as executive chef in August of 2000. He partnered with Larner in June of 2004. With two years of apprenticeship in three restaurants in France as his culinary schooling, Lanter reinstated classical French Cuisine as the foundation to this modern American Bistro. With a focus on constantly striving to improve quality and never loosening the reins, the cuisine has evolved into unpretentious, clean, and satisfying food. The quality and freshness of ingredients has become pivotal to Lanter’s philosophy on cooking.