RPM Steak

White Soy, Sesame

Jalapeno-Cucumber Mignonette

Bourbon-Vanilla Bean Glaze

Lime & Coriander

Whipped Feta, Pistachio, Watercress

Mushrooms, Bacon, Parmesan

Anchovy, Deviled Egg, Parmesan

Maytag Blue, Bacon, Avocado

Cheddar, Horseradish, Frizzled Onion

Brioche Roll, Lemon Butter

Grassfed Beef, Foie Gras Butter

Horseradish Cream, Aged Provolone

Bacon, Avocado, Fried Egg, Spicy Olive Aioli

Beeman Ranch

10 oz Ribeye Filet

Creekstone Farm

Black Truffle Bearnaise

Basil, Aioli, Garlic Toast

Oysters*, Shrimp, Alaskan King Crab Legs, Lobster

Wagyu Champion '07 & '12

Kagawa Prefecture

The Rarest Imported Wagyu

100% Tajima, Hyogo Prefecture

12 oz Strip, Omaha, Nebraska

42 oz Tacoma, Washington

Kansas City Cut

8 oz High Plains, Colorado

20 oz Rain Crow Ranch, MO

Kale, Apple, Cayenne Pepper

Ginger, Lime

Lime, Jalapeno, Cilantro

Junipero Gin, Orange, Lemon, Rosemary, Fever Tree Natural Tonic

Farmers Gin, St-Germain, Cucumber, Lime, Fever Tree Mediterranean Tonic

Monkey 47 Gin, Rhine Hall Apple Brandy, Riesling, Lemongrass, Cranberries, Fever Tree Light Tonic

Hank's Vodka, Giuliana Prosecco, Raspberry

Ford's Gin, Cocchi Torino Vermouth, Luxardo Maraschino Liqueur

Nikka Coffey Gin, Kaffir Lime

Peloton Mezcal, Casamigos Blanco Tequila, Lime, Grapefruit, Averna

High West Double Rye, Demerara, Angostura

One would be hard pressed to find a better white wine maker in all of Burgundy than Olivier Lamy. Most of his holdings are located in the so-called "secondary" appellation of St. Aubin, with only a few wines outside of the appellation. What Olivier is able to accomplish in Saint-Aubin makes you wonder what he could do with prime spots in Meursault, Corton-Charlemagne, the Montrachets or even Chablis. Olivier is intense, and his wines are the same

Camille Péters, around 1919, was one of the first growers of the Champagne region to decide to bottle wine under his own name. In 1932, at the ripe old age of 12, Pierre Péters, the eldest son of Camille, began to attend his first exhibitions alone and develop sales for his father's brand, and never looked back. He took over operations in 1944, and released his first vintage in 1946 under the "Pierre Péters" brand. The estate, now run by Rodolphe Péters, owns just over 19 hectares of sustainably farmed vineyards , all of which are primarily located in the Côte des Blancs, where the soils are chalky and Chardonnay is king. Their flagship Champagne, the "Cuvée de Réserve", is a Blanc de Blancs style made from 100% Grand Cru Chardonnay grapes

Founded by Dr. Madaiah Revana in 2001, this has been a top notch operation from the start. With a vineyard manager like Jim Barbour, and winemakers including Heidi Barrett and Thomas Rivers Brown, it's no surprise that they have been consistently pumping out some of California's finest wines

The Vacheron family name in Sancerre is viticultural royalty. Three generations ago the family took over their first vineyards. As their family grew so did the pedigree of their bottlings. Now encompassing biodynamic farming, hand harvests, and some of the finest vineyards in Sancerre. "Les Romains" was planted sixty years ago by then patriarchs Denis and Jean-Louis on south facing, silex soils. It is not a wine trying to reinvent Sancerre, but to be an elevated version of the classic style

The estate of Max Ferd. Richter has been passed down from father to son for the past 300 years. The current reins are held by Dr. Dirk Richter, the 9th generation. Richter produces world-class Rieslings from some of the most esteemed vineyards in the Mosel. The same attention is paid to all vines, from the QBAs on up through the Eisweins. Their grapes are harvested much later than that of most growers and is done entirely by hand. Three passes are done to select the best qualities to eliminate all inferior grapes and to keep perfect botrytis bunches. Contrary to popular belief, Riesling develops beautifully with age. Its residual sugar and acidity help to preserve the wine while all of the wonderful flavors come together over time. This 2003 bottling from the Dompropst vineyard, near the town of Graach, is just starting to hit its stride right now

Nothing this delicious should be pronounced easily, Txakoli (Chalk-Oh-Lee) from Spain's Basque region is tart, racy, and slightly effervescent which makes it a natural pairing to the shellfish and seafood of the Bay of Biscay. The grape responsible for this wine is Hondarrabi Zuri (what?)

Although one of Napa Valley's newest wineries, it inherits a long tradition at the property it now inhabits: Inglewood Estate. This is the epitome of Napa Valley Cabernet. A combination of power and elegance in your glass

Dr. Madaiah Revana's Sitar brings a whole new meaning to the artistry of wine making. His vision of combining elements of music and vinification come to life in this very limited production five vintage series. Teaming up with renowned artist Thomas Arvid and respected winemaker Tony Rynders, the trio composed a masterpiece. Each vintage bottling is named for a section of a piece of music and made from hand selected vineyard sites across Oregon's Willamette Valley. With only 300 cases made per year. I would strike while the Sitar's HOT!

Pax is back! Pax Mahle started his eponymous brand in 2000 after years of working in the wine business. He created rich, full-bodied Syrahs from some of the best sites around California. In 2008, a rift in the partnership behind Pax Wine Cellars caused him to have to dissolve the brand for a short while, focusing his efforts on his new label, Wind Gap. The label change also brought a stylistic change in the wines to a more lean, restrained style. He re-launched the Pax brand in 2014, again showcasing Syrah from many of the best vineyard sites in northern California. "The Hermit" is made from 100% Syrah, with grapes sourced from all 5 of their Syrah vineyards

Chris Camarda was Washington's original "Garagiste". He began his love affair with wine in the 80's, stemming from his many years in the restaurant industry, and he decided to launch Andrew Will in 1989. His first vintages were made in a 60 foot by 10 foot room in the Queen Anne neighborhood in Seattle, literally about the size of a garage. These days, he has moved operations to a larger facility on Vashon Island, and he's been especially keen on focusing on clonal selections that best fit the growing conditions in each particular vineyard. The Ciel du Cheval vineyard, planted in 1975 and one of the most prestigious in Washington, has been being used by Chris since his first vintage. He says, "I am not interested in the similarities of my wines, but the differences. The different identities of our vineyards and varietals, which explore the identity of Washington State as distinct from California or Bordeaux"

A Grand Cru Classé wine from an exceptional vintage lends itself to incredible aging potential. These bottles have been resting for just under 10 years in the underbelly of the winery, their only other home before making their way to our cellar. A delicate, yet powerful, balance of bright ripe fruit and rustic terroir, this wine's pedigree is shining through beautifully

David Croix is one of Burgundy's up and coming stars. After graduating Enology school, a program that he completed in half the normal time, he was recruited to head up Camille Giroud at the ripe old age of only 24. In 2004, he joined a group of American investors to purchase an under-performing domaine in Beaune named Domaine Duchet. It was renamed Domaine des Croix, and in 2005 he produced their first wines. Domaine des Croix has holdings in well known lieu-dits and Premier Cru sites in Beaune, as well in the Grand Cru of Corton. For the cherry on top to Croix's winemaking prestige, in 2017 he left his position at Camille Giroud after 16 years to take over winemaking duties at Domaine Roulot...ever heard of it??

No winery is more famous, or produces such legen. Wait for it. Dary wines in Burgundy than Domaine de la Romanée-Conti. The domaine has been co-owned by 2 families, the de Villaine's and the Roch's/Leroy's, since 1942. Aubert de Villaine, a humble, charming and highly intelligent man who is acutely conscious of the history of the domaine and the responsibility he bears towards it, has been the manager and face of the domaine since 1991, when Lalou Bize-Leroy left to focus on her own domaine. Often abbreviated as DRC, the winery makes some of the most exclusive wines in the world. 98% of their vineyard holdings are in Grand Cru vineyards, including their 2 "monopoles", La Tâche and Romanée-Conti. DRC's wines, for those lucky enough to have tried them, are regarded as the pinnacle of Pinot Noir and Chardonnay

The story of this domaine begins in 1936, when Nicole Levet's grandfather first purchased vineyards in Ampuis. His wines were only sold to local bistros and cafes, and delivered in barrels. Then in 1966 Nicole's father, Marius Chambeyron, began bottling a small portion of the wine produced at the estate. Unfortunately, Nicole's father fell ill in 1982, and that next year Nicole's husband, Bernard Levet, took over winemaking and vineyard management duties. That prestigious 1983 vintage was when the domaine really began to develop. They have since increased their vineyard holdings, as well as expanded their cellar capacity. Although production is still small, they continue to produce some of the most rustic, classically-styled Côte-Rôtie in the market today

In 1995, 2 of the greatest "Super-Teams" were formed. Michael Jordan came out of retirement to rejoin the Chicago Bulls, and alongside Scottie Pippen and Dennis Rodman, they went on to win the second of the Bulls "Three-Peat" of championships. Meanwhile, across the pond in the Rhone Valley, 3 superstar vintners: Yves Cuilleron, François Villard and Pierre Gaillard decided to team up to form Les Vins de Vienne. Beginning with 4 hectares in the historic region of Seyssuel, they buy a building in town, and outfit it with all the equipment needed to begin production. In order to fund this new adventure they set up a small wine trade. They begin buying small quantities of grapes using their longstanding relationships with growers, and for 20 years now have been crafting wines that showcase all of the individual terroirs throughout the Rhone Valley

If there were a name that was synonymous with the hill of Hermitage, it would be that of Jean-Louis Chave. The family began making Hermitage in 1481, passing down wisdom through the generations to create some of the most perfectly balanced wines available. Traditionalists to the core, the key to the perfect balance of his wines is the remarkable blending skill. This creates wines of great nuance, harmony, depth and aging potential

The Mourvèdre grape loves the Mediterranean, and refuses to grow to its potential unless the vines abut the sea. Unfortunately for the grape, yacht owners feel the same way, and would prefer to "aller en vacances" along the sea as well. Vineyards were ripped up to make way for spas, slips, and hotels, until at last there was one last bastion of righteous Provençal Mourvèdre: Bandol. Bandol's prowess is its power. A brooding wine combining herbal tones native to the region with rich tannins and ethereal aromas easily described as hedonistic. The 2013 vintage was fantastic, but after five years the nose has really come to fruition, while the tannins still have the strength for the meal

The story goes that when the Etruscans were chased out of central Italy to the North by the Romans, they eventually hid in the dense forests of Alba. The Romans knew vaguely where they were, but could never capture the fleeting tribe in the thick woods. Giving up the hunt the Romans would eventually name the region after the elusive Etruscans they thought to be barbarians: Barbaresco. The wines have always represented the most approachable form of the complex Nebbiolo grape, with softer tannins than their counterpart, Barolo, to the West. Wines from the region continue to benefit from age and only in the best vintages will they be declared Riserva. This ten year old wine optimizes the vintage, age worthiness, and riserva status' completely

In the mid-19th century, Camillo Benso, "Conte di Cavour", the mayor of Grinzane Cavour invited the French enologist Louis Oudart to the Barolo region to improve the winemaking techniques of the local producers. Using techniques focusing on improving the hygiene of the cellar, Oudart was able to ferment the Nebbiolo must completely dry, making the first "modern" Barolo. This new, "dry" red wine soon became a favorite among the nobility of Turin and the ruling House of Savoy, giving rise to the popular description of Barolo as "The wine of kings, the king of wines". Damilano began vinifying wine from their estate in 1890, their classic "Lecinquevigne" is a blend of 5 single vineyards from different areas within the Barolo region

Brunello di Montalcino has risen to be the premier interpretation of Tuscan Sangiovese. Full in body, this wine expresses all of the traditional flavors one expects from the varietal, such as pure cherry fruit, chocolate notes, and a dark earthiness. The resulting wine is a more pronounced, luxurious bottling that only the town of Montalcino can provide

In 1975, a lawyer named Gabriele Mastrojanni bought the San Pio and Loreto estates, which are concentrated in the southeastern part of Montalcino. Gabriele was entranced by the poor soils, the steep slopes and rugged vegetation. It seemed more suited to werewolves and chupacabra's than to cultivation of grapevines. Montalcino eventually turned into one of Italy's premiere wine regions, and it is here that Sangiovese is king. However...although Cabernet Sauvignon cannot legally be used in the production of Brunello di Montalcino, it grows so well here that Gabriele couldn't resist planting some at his San Pio estate anyway. Since 1997 this Cabernet has been blended with 20% declassified Brunello fruit to create "San Pio", a delicious Super Tuscan that invokes the thoughts of Napa Cabernet and Bordeaux, but the from the heart of Sangiovese country

"If this is not Amarone, then it is a lying wine!" This was the exclamation of an experienced sommelier when he tasted Buglioni's first Ripasso wine in 2000. This incident gave birth to the name of this wine,"Il Bugiardo", which translates to "The Liar". This Ripasso process involves blending wine from partially dried grapes, and freshly vinified wine that has been "re-passed" over the leftovers from the production of Amarone. It creates a wine that is reminiscent of Amarone, but with a little more drinkability

Watch out Rioja, Ribera del Duero has been creeping up as one of Spain's premier red wine producing regions. Here, producers are crafting wines from the local Tinto Fino (Tempranillo), as well as small amounts of French varietals. Conde de San Cristóbal is the "sister bodega" of Marqués de Vargas in Rioja. They practice sustainable farming (no herbicides/ pesticides), allow for indigenous yeast fermentation and the wines are bottled with no fining or filtering, resulting in an unprocessed and fully natural wine. These wines are able to combine power and concentration of fruit with the elegance and terroir of an Old World wine

Every dog has its day, and at a steakhouse Shiraz shines. These big juicy wines add complexity and juiciness to any steak. Two Hands impeccably crafts full-bodied Shiraz with less sweetness than its neighbors. "Angels' Share" hails from the McLaren Vale, whose cool nights add layers of freshness to the wine