Click a link below to see a .pdf of a wine or drink list.


The bar area, once home to horse and buggy stalls, boasts small arched brick “rooms” perfect for parties of four to eight.  Intricate glasswork, leather club banquettes and regionally-quarried bluestone tile were added to the space, making the room at once new and modern, while still respectfully traditional.  The area enjoys a relaxed ambiance with a view of the long walnut bar and wood-panel and glass wall which runs to the ceiling of the second floor.  The wall is both form and function; it encases the Wine Spectator “Best Of” Award of Excellence-winning wine collection, filled with boutique and hard-to-find varieties from around the world.  At bar height is a row of three-gallon glass pickling jars filled with house-infused spirits and an impressive collection of rare liquors.  Warmly lit by both natural and manmade light – a skylight runs the length of the room complementing historic lanterns.

Beverage Director and Sommelier Clint Sloan passed his Court of Master Sommeliers Introductory Course in 2001 and was certified in 2007. Sloan was a semi-finalist in the Southeast Region Young Sommelier Competition in 2005 and 2007. Also in 2007, he attended Master Sommelier Greg Harrington’s 3-day “Wine Workshop” in Las Vegas, “Oregon Pinot Camp” in the Willamette Valley, and “Walla Walla University” in Washington. According to Sloan, beverages are an extension of the meal, and Chef Brock and Sloan work side-by-side to ensure the ultimate gastronomic experience.