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Henry Fessy "Chateau Reysierrs" Regnie 2015 Beaujolais Cru -Beaujolais is in southern Burgundy and works exclusively with the gamay grape -Henry Fessy is a winery based in Moulin a Vent, they own about 70 Hectares throughout beaujolais -Regnie is a cru designated appellation in Northen Beaujolais (there are ten total) Its distinguished for its pink granite soil, the wines of Regnie are known to be on the lighter side of beaujolais wine, having distince chatacteristics of goosberry, plum or raspberry type notes. -no carbonic maceration is done to beaujolais crus wines, unlike mass produces Beaujolais, Crus are know for having more structure, non-fruit notes and ageing potential -great easy drinking light red wine, but still has some complexity, in the pinot noir, grenache drinking type crowd.

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Tofu Ringo (Temp, Gluten Free, no immediate allergies) -Corn Starch dusted and fried tofu, tossed in a yuzu kosho and wakami powder -Apple Gastrique -Apple Relish (similar to the tiger cry relish but contains apples) -Egg yolk custard -Lime Juice -Fennel Fronds

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Natsu Beef ( Saute, MOD Gluten Free)

-72hr sous vide beef short rib trimmings -Fennel Purè ( fresh fennel emulsified w/ onions, aromatics and oil) -fresh shaved fennel tossed in  yuzu white soy vinagrette -toasted fennel and coriander seed -yellow squash seared on the plancha -fennel fronds

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Kamo (Duck) Nigiri (san-ban, no immediate allergies) -Duck breast brined w/ pastrami spices -sous vide  and quick 30 minute smoke with apple wood  -fat is rendered out and crisped up -sliced and warmed to order -yakumi is ginger & tamari

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Sake no Kawa, (sushi, dairy and sesame allergy)

-Cured and applewood cold smoked Salmon -Dehydrated and Fried Salmon Skin -Compressed asian pear - Yuzu cremè fraiche -Goma shio

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Buerre Kinoko (yak, Gluten Allergy, cannot modify)

-Buerre Montè sauce w/ mushroom zu (Mushroom Zu=mushroom soy, rice wine vinegar, mirin, steeped with dried porcini mushrooms) -Charred Kinoko Mushrooms (sometimes maitakes) -Cured and shaved egg yolk -Toasted and shaved macadamian nuts -Crispy shallot and marigold greens

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2015 Sokol Blosser Pinot Gris -Family winery, the Sokol Blossers came to the Willamette in 1974, now their kids run the winery -Pinot Gris is the technicially the same varietal as Pinot Grigio, but by naming it Pinot Gris, its an homage to style and flavor of the Alsatian Pinot Gris style, more ripe, more expressive and more fuller than pinot grigio -ABV 13% -aromas of ripe apple, pear, honeydew melon that match the palate, not as citrusy as the pinot grigio style. Medium acidity, really good minerality for a pinot gris style.

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Jester King Beachtimez Sportzketball -Grisette Inspired Farmhouse Ale refermented with Loquats -Collabortaion between Greenridge Brewery in St. Petersburg, FL and JK -Grisette was a low alcohol, dry farmhouse ale developed in the 1800's for Franco-Belgium Mineworkers -JK brews this with Loquats, which are abundant in Austin during springtime -4.5 ABV, dry, slightly sour, light tropical flavor profile from the loquats, typical yeast funk you get from JK brews, super refreshing!

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2013 Andrè Brunel Cuvè Sabrine Cotes du Rhone Villages -Andre Brunel is a producer based out of Chateanuf de Pape, the most famous wine-growing region in the Southern Rhone Valley. -Unlike its neighbor the Northern Rhone Valley which pretty much grows Syrah, in the Southern Rhone they grow a slew of 16 different grap varietals, Grenache is the primary one. -Unlike the North where you get very powerful, big body wines that are meant to be aged, the Souther Rhone produces reds which in general are meant be drunk young, which is partly why the wine is fairly priced. -the grapes are sourced from villages all around the Southern Rhone Valley, this vintage is comprised of 80% Grenache, 20% Syrah and a dollop of Mouvedre -Grenache in general is known as much for of a heat loving fruit forward wine, so you get a lot of juicy characteristic with more red-fruit as opposed to dark-fruit. -Southern Rhone is also know for picking up savory flavors of olive/herbs de provence and some tobacco/spice notes and having a bit of a rustic quality, this wine is no exception.

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2014 Thomas Morey Les Embrazees Premier Cru Chasagne Montrachet -Thomas Morey is mad small annual production! Only 5,000 cases! (For reference, 20-30,000 cases is considered small here in the states) -Thomas Morey is the Tenth Generation Vigneron in Chasagne-Montrachet -Him and his Bro Vincent split their Dad's (the famous Bernard Morey) domaine in two. The Morey family has some of Burgundy's better street cred. -This 2014 wine comes from a vineyard called Les Embrazees within the Chasagne Montrachet Appellation. Its the most highly reputed in their domaine because of the location and soil. Its particularly stony and captures a lot of the sun's heat-hence the plot's name "Les Embrazèes"- which carries a sense of burning heat -The wine goes through Malolactic Fermentation and up to 20% new french oak -Compared to our other white burgundy, this wine is a lot leaner lighter, partly because its younger, but is much aromatic and concentrated, a lot of notes of white fruit and flowers along with citrus and stone.

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Taraba Kon (not gf, shellfish allergy) Pantry

-crab warmed in a shiro dashi buerre monte sauce -corn pudding (corn milk from the husk that has been reduced down with egg) -green almonds (younger version of almonds that are more delicate) -fermented green strawberries -local flowers

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2015 Argyle Pinot Noir -The winery got started in 1987 at Dundee Hills in the Willamette Valley -Only producer to make Wine Spectator's top 100 in 3 seperate categeories: white, red and sparkling. -This is in large thanks to their head winemaker, Rollin Soles, a native texan with a very burly mustache who people nicknamed the "cowboy philospher" -ABV 13.9% -

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2012 E Guigal Brune et Blonde Cote-Rote -Cote-Rote is considered one of the best appellations in the Northern Rhone Valley -E Guigal is the Jay-Z of the Northern Rhone wine world, they started from the bottom and put Cote Rote on the map, Ettiene Guigal founded the winery in 1946, now they are a benchmark wine producer and negociant within the entire Rhone Valley, still family owned. -96% Syrah 4% Viognier, 50% new french oak -The appellation is known for producing powerful somm- swooning red wines that provide a depth of flavor and complex aromatics that often will include bacon fat or roasted meat, along with the fruit, spice and floral notes you typically get. -Brune et Blonde (know by its fans as B&B) takes it name from the fact that the grapes used in the wine come from both of the famous hillside vineyards in Cote Rotie, the Cote Brune & Cote Blonde - the 2012 has a lot of aromatic intensity, spices jump out at you along with oaky notes, apparent but very soft round tannins, medium+ body, cooked fruit, strawberry jam, dense but smooth wine.

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2013 Heinrich Weingut RED -Gernot and Heike Heinrich (a couple) founded their winery in 1990 with a single hectare, now its 90 hectares -their winery and grapes are located in Neusiedlersee, named for Lake Neusiedl -Zweigelt, St. Laurrent, and Blaufrankisch are the specialty of the Heinrich winery and are produced both as varietal wines and blends. -RED is like their EP before they drop their full-length album, Heinrich wanted to make this an easy, approachable, everyday red wine. -50%zweigelt, 40%blaufrankisch, 10% St. Laurent -Aged for 12 months in used french and slavonian oak barrels -Cherry nose and hints of floral and spice characters, lots of black and red cherry notes on palate, refreshing acidity, well maanaged soft round tannins. -Super refreshing slightly chilled! Feel free to offer that option to your guests!

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Ohyama Tokubetsu Junmai Nigori -Ohyama means "big mountain" -Brewed in the town of Oyama in the Tochigi Prefecture, right above Tokyo -Back in 1800's Japan used to refer to sake as "Oyamazake" because there was a large scale brewing operation set up in the town of Oyama that consisted of over 50 breweries in order to feed the growing thirst of the Shogun and his court -Haenuki rice is milled to less than 60% (enough to qualify as a ginjo) -Tasting Notes: Aromas of Rainwater, flowers, faint hints of bubble gum...in the mouth: smooth and creamy, wet cedar wood, apple, floral notes, suprisingly long finish,

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2016 Brundlemayer Zweigelt Rosè -Only sold by the bottle -Brundlemayer was named in 2009 by Wine & Spirits as "the best Austrian winemaker of the last 25 years" -They have a very high proportion of old vines, with many plantings over 50 years old -100% Zweigelt in this Rosè, a native Austrian vareital -ABV 12.5% -from winemaker: "our Zweigelt Rosè combines the primary fruity, fresh, easygoing Rosè of cool climate areas with the powerful and mouth filling Rosès of Southern Europe" -Tasting Notes: Delicate hints at Red Fruit, slightly buttery aromas, soft mouth filling texture, elegant acidity and medium body. -On the bigger body spectrum of our Rosè offerings, really good producer.

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2016 Kruger-Rumpf Dry Rosè

-Kruger-Rumpf is a family owned wine estate based in the Nahe region of Germany, they have roots dating back to the 1700’s

-They are part of the VDP (An elite growers association that has 200 members, given that Germany has 30,000+ wine entitities das pretty legit yo!)

-Notes on this wine from importer: “A sleek,fresh, dry Rosè thats silky and smartly made

-ABV 12% 

 -20% is made saignee, the rest is produced as clear white juice, making wine less structured and fruit driven, emphasizing elegance

-sexy tasting notes: sleek, elegant, fresh....This wine isn’t as high acid and austere as the txomin and lorenza, but it’s more delicate and lighter than the brundlemayer and stolpman