Menus
| Brioche French Toast Served with home fries and maple syrup | 12.95 |
| Blueberry Pancakes Served with home fries and maple syrup | 12.95 |
| Huevos Rancheros Fried corn tortilla topped with two sunny side up eggs, Mexican cheese, bacon, pico de gallo and guacamole | 13.95 |
| Eggs Benedict with Avocado + crab $7 | 13.95 |
| Mediterranean Grilled Chicken Salad Artichoke hearts, eggplant, olives, feta, fire-roasted peppers, shallot red wine vinaigrette | 14.95 |
| Pulled Pork Quesadilla Pork from the fifth-generation local Trossbach farm, slow roasted and topped with goat cheese with an avocado and mango salsa. Available with gluten free corn tortillas $2 | 12.95 |
| Tarragon Chicken Salad Sandwich Herbed chicken salad with white grapes on a housemade brioche roll with lettuce and tomato. Served with a side salad | 14.95 |
| Peggy’s Favorite 4-Way Vegetarian Beach Salad Bowl A combination of watermelon salad with feta and basil; roasted corn and black bean salad; beet and avocado salad with walnuts; mixed greens tossed in a shallot sherry vinaigrette. Lots of locally sourced flavor | 12.95 |
| Fresh-Made Fish Tacos Batter-fried fish with guacamole, pico de gallo, Mexican slaw and lime cilantro aioli. Available with gluten free corn tortillas $2 | 16.95 |
| Tender Beef and Vegetable Kabob Fresh off the grill, served with saffron rice | 18.00 |
| Classic Maryland Crab Cake Sandwich Light on filler, big on freshness. On a homemade roll, with fresh cut french fries | 18.95 |
| Pier450 Angus Beef Burger A chin-dripping half pound of Trossbach’s grass-fed beef. Served on a fresh housemade brioche roll with fresh cut french fries. + cheddar or provolone cheese $2 + bacon $2 | 11.95 |
| Southern-Style Gumbo with Pan-Seared Rockfish Traditional gumbo with okra and andouille sausage. Served with rice | 24.95 |
| Egg & Cheese Sandwich | 8.00 |
| Cranberry Scone | 2.95 |
| Blueberry Muffin | 2.95 |
Sides
| Bacon | 3.50 |
| Fruit | 3.50 |
| Home Fries | 2.50 |
Dessert
| Fresh Home Baked Apple Pie with minted fresh whipped cream | 7.00 |
| Classic Créme Brûlée | 8.50 |
| Decadent Chocolate Cake with minted fresh whipped cream | 7.50 |
| Chocolate Chip Cookies (4) | 5.00 |
Cocktails
| Classic Mimosa Fresh squeeze orange juice & Prosecco | 10.00 |
| Bloody Mary Housemade mix with Old Bay Spice, topped with celery, shrimp and a bacon strip | 8.00 |
| Falling for Fall Ask your server about today’s seasonal specialty cocktails | |
| Blackberry Europa Muddled blackberries, gin and our housemade rosemary thyme syrup, with a splash of club soda | 12.00 |
| The Dorothy Draper Over-the-top refreshing — with a bit of a bite. Muddled watermelon and backyard garden jalapeno margarita | 12.00 |
Lunch
Starters
| Coconut Shrimp Chef Carlos’ famous beer-battered shrimp, livin’ on the edge with a bit of sweet chili sauce on the side | 11.50 |
| Fresh Local Oysters on the Half-Shell Premium oysters from the big waters of the Chesapeake Bay | |
| Raw on the half-shell with mignonette and cocktail sauces | 12.00/half 23.00/doz. |
| Baked on the half-shell with bacon and spinach hash and a light topping of cheese | 14.00/half |
| Lumpmeat Crab Balls & Hush Puppies AKA a basket full of yum. Our version of this Southern Maryland classic is served with remoulade and tartar sauces | 13.25 |
| Homemade Guacamole & Chips Nothing out of a bag, nothing but fresh | 9.95 |
Soups & Salads
| Carlos’ Own Roasted Corn & Crab Cream Soup With Trossbach corn (in season) and fresh lumpmeat crab. Served with housemade artisan bread | 4.50/cup 9.00/bowl |
| Soup of the Day Ask your server for details | |
| Made-for-the-Beach Salad Bowl Tarragon chicken salad with grapes; roasted corn and black bean salad; mixed greens salad tossed in a balsamic vinaigrette. Served with assorted fresh fruit | 14.95 |
| POV Mixed Green Salad Mixed greens with tomatoes and other fresh vegetables. With feta and dried cranberries, tossed in a balsamic vinaigrette. Also available with blue cheese or ranch dressing + chicken, pulled pork or grilled veggies $6 + steak or shrimp $9 | 9.00 |
| Peggy’s Favorite 4-Way Vegetarian Beach Salad Bowl A combination of fresh fruit salad with feta and basil; roasted corn and black bean salad; beet and avocado salad with walnuts; mixed greens tossed in a shallot sherry vinaigrette | 12.95 |
Plates
| Vegetarian Ravioli Housemade ravioli with wild mushrooms and ricotta with parmesan cheese. Served over a cream sauce made with fresh tomatoes, green peas and basil | 16.50 |
| Beach Bum Teriyaki Chicken & Vegetable Kabob Fresh off the grill, served with jasmine rice | 14.95 |
| Southern-Style Gumbo with Pan-Seared Rockfish Traditional gumbo with okra and andouille sausage. Served with rice | 24.95 |
| Pulled Pork Quesadilla Pork from the fifth-generation local Trossbach farm, slow roasted and topped with goat cheese with an avocado and mango salsa Available with gluten free corn tortillas $2 | 12.95 |
Sandwiches
| Pier450 Angus Beef Burger A chin-dripping half pound of Trossbach’s grass-fed beef. Served on a fresh housemade brioche roll with fresh cut french fries. + cheddar or provolone cheese $2 + bacon $2 | 11.95 |
| Tarragon Chicken Salad Sandwich Herbed chicken salad with white grapes on a housemade brioche roll with lettuce and tomato. Served with a side salad | 14.95 |
| Classic Maryland Crab Cake Sandwich Light on filler, big on freshness. On a homemade roll with fresh cut french fries and cole slaw | 18.95 |
| Fresh-Made Fish Tacos Batter-fried fish with guacamole, pico de gallo, Mexican slaw and lime cilantro aioli Available with gluten free corn tortillas $2 | 16.95 |
| Croque Monsieur This classic French snack is just as at home here in Southern Maryland. A hot ham and cheese sandwich fried to perfection. Served with fresh cut fries and cole slaw | 15.95 |
Sides
| Artisan bread basket, whole loaf with butter | 3.50 |
| French Fries | 3.50 |
| Roasted Spring Vegetable Medley | 4.00 |
| Side Salad | 4.00 |
Desserts
| Fresh House-baked Apple Pie with Minted Fresh Whipped Cream | 7.00 |
| Classic Créme Brûlée | 8.50 |
| Decadent Chocolate Cake with Minted Fresh Whipped Cream | 7.50 |
| Chocolate Chip Cookies (4) | 5.00 |
Dinner
Starters
| Coconut Shrimp Chef Carlos’ famous beer-battered shrimp, livin’ on the edge with a bit of sweet chili sauce on the side | 11.50 |
| Fresh Local Oysters on the Half-Shell Premium oysters from the big waters of the Chesapeake Bay. No pesticides, antibiotics or hormones. With mignonette and cocktail sauces | 12.00/ half doz. 23.00/doz. |
| Carlos' Baked Oysters on the Half-Shell It is an ‘R’ month, after all! With bacon and spinach hash and a light topping of cheese | 14.00/ half doz. |
| Lumpmeat Crab Balls & Hush Puppies AKA a basket full of yum. Our version of this Southern Maryland classic is served with remoulade and tartar sauces | 13.25 |
| Homemade Guacamole & Chips Nothing out of a bag, nothing but fresh | 9.95 |
Soups & Salads
| POV Mixed Green Salad Mixed greens with backyard-grown tomatoes (when we can!) and other fresh vegetables. With feta and dried cranberries, tossed in a balsamic vinaigrette. Also available with blue cheese or ranch dressing + chicken, pulled pork or grilled veggies $6 + steak or shrimp $9 | 9.00 |
| Carlos’ Own Roasted Local Corn & Crab Cream Soup The reviews are in: “The best crab soup I’ve ever had!” With corn and fresh lumpmeat crab. Served with housemade artisan bread | 4.50/cup 9.00/bowl |
| Soup of the Day Ask your server about Carlos’ latest fall creation | 4.00/cup 8.00/bowl |
| Made-for-the-Beach Salad Bowl Tarragon chicken salad with grapes; roasted corn and black bean salad; mixed greens salad tossed in a balsamic vinaigrette. Served with an assorted fresh fruit. (Hint: this is the chef’s favorite salad) | 14.95 |
| Peggy’s Favorite 4-Way Vegetarian Beach Salad Bowl A combination of fresh fruit salad with feta and basil; roasted corn and black bean salad; beet and avocado salad with walnuts; mixed greens tossed in a shallot sherry vinaigrette. Lots of locally sourced flavor | 12.95 |
Plates
| Fresh-Made Fish Tacos Batter-fried fish with guacamole, pico de gallo, Mexican slaw and lime cilantro aioli. Available with gluten free corn tortillas $2 | 16.95 |
| Spanish Paella Quite simply the best. Saffron rice with shrimp, scallops, mussels, clams and Spanish chorizo, topped with green olives and capers. Can be served family style. With housemade artisan bread | 28.95/person |
| Southern-Style Gumbo with Pan Seared Rockfish Traditional gumbo with okra and andouille sausage. Served with rice | 24.95 |
| To-Die-For Center Cut Pork Chop A two inch-thick chop sauteed with fresh figs and local honey, served with homemade mashed potatoes and summer vegetables. The Chef prepares medium (slightly pink center) | 17.50 |
| Classic Maryland Crab Cakes (No Commentary Necessary) Pan-seared jumbo lump crabmeat with fresh roasted corn and pesto butter sauce, served with homemade mashed potatoes and fall vegetable medley. All local in season | 32.00 |
| Beach Bum Teriyaki Chicken & Vegetable Kabob Fresh off the grill, served with jasmine rice | 14.95 |
| Sumptuous Grilled Steak & Shrimp Because sometimes you just gotta. An 8-ounce tenderloin with herb butter and two jumbo shrimp, served with rosemary roasted potatoes. With artisan bread | 35.00 |
Sandwiches
| Pier450 Angus Beef Burger A chin-dripping half pound of Trossbach’s grass-fed beef. Served on a fresh housemade brioche roll with fresh cut french fries. + cheddar or provolone cheese $2 + bacon $2 | 11.95 |
| Croque Monsieur This classic French snack is just as at home here in Southern Maryland. A hot ham and cheese sandwich dipped in whipped eggs and fried to perfection. Served with fresh cut fries and cole slaw | 15.95 |
| Classic Maryland Crab Cake Sandwich Light on filler, big on freshness. On a homemade roll, with fresh cut french fries | 18.95 |
| Pulled Pork Quesadilla Pork from the fifth-generation local Trossbach farm, slow roasted and topped with goat cheese with an avocado and mango salsa. Available with gluten free corn tortillas $2 | 12.95 |
Sides
| Artisan bread basket, whole loaf with butter | 3.50 |
| French Fries | 3.50 |
| Homemade Mashed Potatoes | 4.00 |
| Roasted Summer Vegetable Medley | 4.00 |
| Side Salad | 4.00 |
Desserts
| Fresh Home Baked Apple Pie with Minted Fresh Whipped Cream | 7.00 |
| Classic Créme Brûlée | 8.50 |
| Decadent Chocolate Cake with Minted Fresh Whipped Cream | 7.50 |
| Chocolate Chip Cookies (4) | 5.00 |
Beachside
| Coconut Shrimp Chef Carlos’ famous beer-battered shrimp, livin’ on the edge with a bit of sweet chili sauce on the side | 11.50 |
| Fresh Local Oysters on the Half-Shell Premium oysters from the big waters of the Chesapeake Bay. No pesticides, antibiotics or hormones. With mignonette and cocktail sauces | 12.00/ half doz. 23.00/doz. |
| Lumpmeat Crab Balls & Hush Puppies AKA a basket full of yum. Our version of this Southern Maryland classic is served with remoulade and tartar sauces | 13.25 |
| Homemade Guacamole & Chips Nothing out of a bag, nothing but fresh | 9.95 |
| Made-for-the-Beach Salad Bowl Tarragon chicken salad with grapes; roasted corn and black bean salad; mixed greens salad tossed in a balsamic vinaigrette. Served with an assorted fresh fruit. (Hint: this is the chef’s favorite salad) | 14.95 |
| Pier450 Angus Beef Burger A chin-dripping half pound of Trossbach’s grass-fed beef. Served on a fresh housemade brioche roll with fresh cut french fries. + cheddar or provolone cheese $2 + bacon $2 | 11.95 |
Cocktails
| The Texoma Oklahoma flavor with a hint of Texas sweet. With bourbon, muddled lemon and backyard mint | 12.00 |
| Imagine all the People Mount Gay Rum with lime juice, honey water and a splash of Prosecco | 12.00 |
| Blackberry Europa Muddled blackberries, gin and our housemade rosemary thyme syrup, with a splash of club soda | 12.00 |
| Betty Davis Eyes Deep blue and mesmerizing. Muddled blueberries, lime and backyard lavender with vodka and ginger beer | 12.00 |
| Sweet Matilda Sweet and bubbly. Mango Absolut vodka with backyard sage, cucumber and a splash of Prosecco | 10.00 |
| French 450 Our take on a World War I-era cocktail, the French 75. Gin and vodka with fresh muddled basil, our housemade sweet and sour and topped with a dash of Prosecco | 13.00 |
| Sidecar The classics never die. Cognac, Grand Marnier and lemon juice | 12.00 |
| Robert's Dry Englishman Vodka, dry vermouth and celery bitters, with the slightest hint of sweetness | 11.00 |
| Dirty Sangria With all that fruit...right? Spanish Sangria with a splash of fire bourbon | 13.00 |
Beer
| ON TAP | |
|---|---|
| Devil's Backbone Crabcakes & Football | 8 |
| Devil's Backbone München on Hops | 9 |
| Mully's Blood Orange Blonde | 7.25 |
| Stella Artois | 7 |
| Yuengling | 4.50 |
| Rotating Tap | (ASK YOUR SERVER FOR DETAILS) |
| BOTTLES & CANS | |
|---|---|
| O'Connor El Guapo Agave IPA ( 7. 5% ABV) Norfolk, VA | 4 |
| Dogfish Head 60-Minute IPA (6% ABV) Milton, DE | 5 |
| New Belgium Voodoo Ranger Juicy Haze (7.5% ABV) Colorado | 5 |
| Troeg's Perpetual IPA (7.5% ABV) Hershey, PA | 5 |
| Sierra Nevada Hazy Little Things (6.7% ABV) Chico, CA | 5 |
| Sierra Nevada Wild Little Things (5.5% ABV) Chico, CA | 4.50 |
| Rogue Dead Guy Ale (6.8% ABV) Newport, OR | 4 |
| HARD SELTZERS, CIDERS & LEMONADES | |
|---|---|
| Bold Rock Hard Cider, Apple (4.7% ABV) Blue Ridge Mountains | 5 |
| Mike's Hard Lemonade (3.2% ABV) Levittown, PA | 4 |
| STANDARD BEARERS | |
|---|---|
| Michelob Ultra | 3.75 |
| Bud Light | 3.50 |
| Budweiser | 3.50 |
| Coors Light | 3.50 |
| Miller | 3.50 |
| Heineken | 4.50 |
| Blue Moon | 4.50 |
| Corona | 4.50 |
| NON-ALCOHOLIC | |
|---|---|
| O'Doul's | 4 |
| Ginger Beer | 3.50 |
Wine
Wine by the Glass
| BUBBLY | |
|---|---|
| Mas Fi Cava, Spain | 7 |
| Bellafina Prosecco , Italy | 7 |
| Montand Sparkling Brut, France | 9 |
| ROSÉ | |
|---|---|
| Mont Gravet, France | 6 |
| WHITES | |
|---|---|
| Sean Minor Chardonnay, California | 8 |
| Ponga Sauvignon Blanc, New Zealand | 7 |
| Clean State Riesling, Germany | 6 |
| Kris Pinot Grigio, Italy | 6 |
| REDS | |
|---|---|
| Le Charmel Pinot Noir, France | 8 |
| Argyle Pinot Noir, Oregon | 13 |
| Seven Hills Walla Walla Merlot, Washington State | 11 |
| Santa Julia Malbec, Argentina | 8 |
| Slingshot Cabernet Sauvignon, California | 12 |
| Dante Cabernet Sauvignon, California | 7 |
| Chateau de Fountenille Rouge Bordeaux, France | 10 |
| St. Cosme Cote du Rhone Syrah, France | 9 |
| PORT | |
|---|---|
| Graham’s 10 Year Old Tawny Port | 15 |
Bottles
| BUBBLY | |
|---|---|
| Mas Fi Cava, Spain A Wine Enthusiast best buy — “clean, stylish and easy to like with apple and green herb aromas.” | 16 |
| Bellafina Prosecco, Italy Aromatic and crisp on the palate with aromas and flavors of yellow apple, white peach, pear and notes of white flowers. Excellent with light courses, fish and shellfish. | 16 |
| Zardetto Prosecco, Italy Critic James Suckling rates this sparkly a 90. The wine has “plenty of fruit and intensity with sliced lemon and apple character." | 19 |
| Francois Montand Blanc de Blanc Sparkling Wine, France Wine Spectator labels the wine a top value pick, with flavors of pear, quince and ginger with a hint of walnut. | 21 |
| Oudinot Brut, France An excellent value for a French champagne. Described by one critic as a refined Champagne blending fruit, floral and creamy flavors. | 46 |
| Laurent Perrier La Cuvee Brut, France Robert Parker’s Wine Advocate, the Wine Spectator and the Wine Enthusiast each rate this true French Champagne a 90; James Suckling gives it a 93. This is a dry, fresh and balanced aperitif Champagne. | 60 |
| Besserat de Bellefon Bleu Brut, France Robert Parker’s Wine Advocate and the Wine Spectator each give this classic French Champagne a 91 rating. “A full-bodied, charming, intense and elegant cuvée assembling pinot meunier with chardonnay and pinot noir.” | 62 |
| WHITES | |
|---|---|
| Clean State Riesling, 2018, Germany The acidity balances the sweet in this wine with peach aromas, lime notes, lively acidity and a hint of mineral and spice. The clean, balanced wine pairs beautifully with spicy foods, fish, poultry and pork. | 20 |
| Kris Artist Cuvee Blend Pinot Grigio, 2018, Italy 100% pinot grigio, tank fermented and aged. Hints of acacia flowers and almonds yields a wine that is clean and refreshing on the palate. Dry, crisp finish. | 20 |
| Stella Moscato, Italy For those who like a sweeter-style wine, this is it. Stella still retains a good crisp acidity to keep the sugar in check and ends with a crisp and even slightly dry finish. Good with chicken kabobs, salads or for sipping alone. | 19 |
| La Spinetta Moscato, 2019, Italy Robert Parker's Wine Advocate give this fresh moscato an 89, saying the "bouquet offers plenty of honey and fragrant white flower with white peach and honeydew melon. The mouthfeel is silky and sweet, with soft, foamy bubbling, nicely balanced sweetness and crushed mineral." | 28 |
| Pongo Sauvignon Blanc, 2019, New Zealand A Wine Enthusiast best buy, offering ripe citrus and tropical fruit followed by refreshing peach and grapefruit that bring out the classic flavors of the Marlborough, NZ region. Enjoy with seafood, oysters on the half-shell, or sip before any meal. | 22 |
| Nautilus Sauvignon Blanc, 2019, New Zealand Wine Spectator gives this one a 90 rating. “Shows intensity to the passion fruit and dried mango flavors, with accents of Meyer lemon and Key lime pie. Vivid and generous through the finish.” From the acclaimed Malborough, NZ region. | 24 |
| Sean Minor Chardonnay, 2018, California A nicely acidic wine with tropical fruit flavors and apple softened by ripe pear. Shows buttery notes on the finish. | 24 |
| Pike Road Chardonnay, 2019, Oregon This Willamette Valley wine is aged in oak for 12 months, giving it a light oak profile and nice fruit finish. | 28 |
| MacRostie Chardonnay, 2018, Sonoma Coast This wine has lively citrus-lime layers, as well as French oak-inspired hints of toast and fresh-churned butter. Wine critic James Suckling rates the wine a 92, while Wilfred Wong gives the wine a 90. | 30 |
| Stewart Cellars Chardonnay, 2018, California This medium-bodied chardonnay opens with subtle hints of French oak followed by flavors of lemon, lime, white peach and apple. | 42 |
| Walter Hansel North Slope Russian River Chardonnay, 2017, California This winery grows all its grapes on property and emphasizes low yield and quality control. They create classic Burgundian-styled chardonnays. The 2017 is a medium-bodied silky, creamy wine. | 72 |
| ROSÉ | |
|---|---|
| Mont Gravet, 2019, France International Wine Review writes, “ [t]his rosé of 100% cinsault is fresh and vibrant with aromas and flavors of red berries and red currants. It’s a fruity wine that’s fun to drink and an incredible value.” Great as an aperitif or with food. | 16 |
| REDS | |
|---|---|
| Le Charmel Pinot Noir, 2018, France This French pinot is a Wine Enthusiast best buy: “Red cherry, currant, rhubarb and pomegranate waft from the glass of this elegant and bright pinot noir. Hints of sweet spice and foliage…” on the finish. | 22 |
| Argyle Pinot Noir, 2018, Oregon From the Willamette Valley of Oregon, Wine Spectator gives this wine an 89, calling it, "[p]recise and sleek, with delicate cherry and cranberry flavors, highlighted by savory spice hints.” | 32 |
| Faila Sonoma Coast Pinot Noir, 2018, California Critically acclaimed and rated 93 by Wilfred Wong of Wine.com. He calls this pinot “outstanding” and “persistent and beautifully balanced.” With aromas and flavors of red berries and savory spices, it would pair well with lightly seasoned grilled lamb chops or fish. | 42 |
| Walter Hansel Russian River Valley Estate Pinot Noir, 2016, California This winery grows its grapes entirely on property and emphasizes low yield and quality control. They create classic Burgundian-styled pinot noirs. Robert Parker's Wine Advocate gives this wine a 91. “Pale ruby-purple colored (with) amazingly pure notions of crushed cranberries, Bing cherries and red currants with touches of garrigue, tilled soil and bay leaves.” Medium to full-bodied. | 69 |
| Renacer Punto Final Malbec Classico, 2018, Argentina Strong floral tones of violet and rose combined with red fruits like black currant and raspberry. On the palate, the wine is smooth and silky with round tannins and a long finish. Pairs well with all types of meats and light pasta. | 19 |
| Santa Julia Reserva Malbec, 2018, Argentina Handcrafted from estate grown, handpicked fruit, the Reserve Malbec is sourced from high elevation vineyards in the Uco Valley in Argentina. With plenty of ripe fruit flavors, it retains acidity, keeping it balanced and making it an ideal match for red meat dishes. Highly rated and a great value for the money. | 24 |
| St. Cosme Côtes du Rhône Syrah, 2019, France Château de Saint Cosme is the leading estate of Gigondas and produces the benchmark wines of the appellation. This Saint Cosme is a less expensive version of their estate-grown wine. It’s a 100% syrah with lots of depth and complements a wide range of foods. | 24 |
| A. A. Badenhurst “Secateurs” Red Rhône Blend, 2016, South Africa Perfumed, peppery, spicy, smoky aromas with ripe red fruit notes. A cabernet, grenache, merlot and syrah blend. British wine critic Tim Atkin gave this rich and intense wine a 91 rating. | 24 |
| Seven Hills Walla Walla Merlot, 2017, Washington State Wine Enthusiast rates this a 92. A dark ruby colored merlot with a mild mineral-infused cherry taste with notes of black coffee and hints of oak. The finish is dry and its moderate tannins are nicely prolonged. Pair with a filet mignon or veal chop. | 27 |
| Textbook Merlot, 2018, Napa Valley, California Says the Wine Enthusiast: “Cinnamon and clove accent an elegant core of plum in this supple, smooth and balanced wine.” An Editors' Choice, earning a 90 points. | 33 |
| Ancient Peaks Zinfandel, 2017, California Ancient Peaks has become known for producing one of Paso Robles’ most acclaimed zinfandels. In one of the region’s coolest growing environments, the zinfandel grape achieves a rare balance of robust flavors and elegant structure. | 28 |
| Turley Juvenile Zinfandel, 2018, California Turley Wine Cellars is known for making blockbuster — and pricey — zinfandels. We’re happy to offer this less expensive but still excellent wine. Termed “juvenile” because the wine is made of grapes from younger vines that have been replanted in several of their old vine sites. Consistently earns 90+ ratings. | 36 |
| Seghesio Sonoma Zinfandel, 2018, Sonoma, California Virginie Boone of Wine Enthusiast gives this zinfandel a 90 rating. “This is an impressive appellation wine, blended with smaller percentages of petite sirah, carignan, syrah and mixed reds… it is earthy, thick and brawny in leather, tobacco and coffee. Black baked fruit completes the picture…” | 34 |
| Dante Cabernet Sauvignon, 2017, California California Vintner Michael Pozzen consistently creates good wines at great value. The wine is bright and fruity with layers of freshly roasted coffee, clove, nutmeg and cinnamon, and a bright, juicy acid just ready for food. Don’t be afraid to drink it with a burger! | 21 |
| Slingshot Cabernet Sauvignon, 2018, California A delicious cabernet. “Finding this kind of value in Napa Valley California cabernet sauvignon is the holy grail,” said one reviewer. Winemaker Blair Guthrie is joined by renowned consulting winemaker Paul Hobbs. Fruit forward and drinkable. | 29 |
| Ancient Peaks Paso Robles Cabernet Sauvignon, 2018, California From a small California winery. Critic Wilfred Wong gives this cabernet a 90 rating, saying the wine has “plenty of fruit and persistence on the palate.” With ripe fruit flavors, pairs well with grilled meats — even cheeseburgers. | 35 |
| Textbook Cabernet Sauvignon, 2017 + 2018, California In recent years, this winery’s cabernet sauvignons have consistently garnered ratings of 90+. With taste of blackberry and currant, the wine is bold, dry and well balanced. Can be paired with poultry or meats. | 48 |
| Chateau de Fountenille Rouge Bordeaux, 2018, France The vines of Château de Fontenille have grown in their sunny, gravelly terroirs since the 13th century. Composed of mostly merlot, this wine is the perfect value to share with friends. Well structured and full bodied with the character of a classic red Bordeaux. | 28 |
| Blackbird Vineyard Arise Bordeaux Blend, 2016, California A proprietary blend of 55% merlot, 25% cabernet franc, 17% cabernet sauvignon and 3% petit verdot. Has luscious flavors that can only come from exceptional fruit. The Wine Advocate and the Wine Enthusiast each gave the wine a stellar 92 rating. | 58 |
| Brown Estate – Chaos Theory Red Blend, California We weren’t sure how to classify this fantastic “chaos” blend of grapes from Brown Estate. A 50% merlot, 25% petite sirah, 25% zinfandel blend that red wine fans should love. A limited production, this dark, deep, wine is perfect to pair with boldly seasoned grilled meats. | 62 |
| Jeff Runquist Barbera Amador, 2017, California The Runquist Winery was California Winery of the Year for the second year in a row at the 2019 State Fair from a field of 2,811 entrants. Jeff Runquist is a small producer of single vineyard designated red wines. With flavors of fresh fruits and oak, this barbera is an easy drinking red wine that pairs well with Mediterranean cuisine. | 40 |