bottle list

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#197833

WINE FEATURE

FRANCISCAN ESTATE 2012 CABERNET SAUVIGNON, Napa Valley

Aromas of dark cherry, clove, blackberry, and violets open up in the glass, followed by traces of tobacco. Smooth and textural, with generous body and supple tannins. GLASS 8 | BOTTLE 32

BOTTLE LIST

WHITE

RED

BIN #

BIN #

SPARKLING & CHAMPAGNE

702 709 704 716 712 713

La Marca, Prosecco, Italy Domaine Chandon Étoile Rosé, Carneros, California Dom Pérignon, Épernay, France Tosti, Moscato d’Asti, Italy Veuve Clicquot, Yellow Label, Reims, France Carousel Blanc de Blancs, France

CHARDONNAY

050 Kim Crawford Un-Oaked, Marlborough, New Zealand 054 Raeburn, Russian River Valley, California 055 Mer Soleil, Santa Barbara, California 959 Charles & Charles, Washington State 052 Martin Ray, Russian River, California 956 Ramey Platt Vineyard, Sonoma Coast, California 054 Rombauer, Napa Valley, California 051 Albert Bichot, Pouilly Fuisse, France 553 Simi, Sonoma, California 556 Kim Crawford, Marlborough, New Zealand 558 Emmolo, Napa Valley, California 554 Casa Grand Selection Lapostolle, Rapel Valley, Chile

PINOT GRIGIO/PINOT GRIS/PINOT BLANC

Three Pears Pinot Grigio, California J Vineyards Pinot Gris, California The Four Graces Pinot Blanc, Willamette Valley, Oregon Santa Margherita Pinot Grigio, Valdadige, Italy

OTHER WHITE/ROSÉ

316 616 516 416 550

031 Robert Mondavi, Napa Valley, California 002 Hess Select, North Coast, California 014 Justin, Paso Robles, California 310 Two Hands ‘Sexy Beast’, McLaren Vale, Australia 005 Louis Martini, Napa Valley, California 007 Simi Landslide, Alexander Valley, California 905 Grgich Hills Estate, Napa Valley, California 232 Foley Johnson, Rutherford, California 090 Mount Veeder Winery, Napa Valley, California 239 Dominus Estate, Napa Valley, California 006 William Hill Bench Blend, Napa Valley, California 237 Opus One, Napa Valley, California 200 Roberts & Rogers, Howell Mountain, California 202 Chimney Rock, Stag’s Leap District, California 204 Snowden ‘The Ranch’, Napa Valley, California 225 Caymus, Napa Valley, California 218 Ramey Pedregal Vineyard, Oakville, California

2015 32 2015 30 2013 45 2015 36 2015 38 2012 86 2014 55 2014 39

SAUVIGNON BLANC

577 575 570 578

CABERNET SAUVIGNON

NV 29 NV 62 2005 220 2014 24 NV 85 NV 24

Maryhill Riesling, Columbia Valley, Washington I.Q. Riesling, Rheinhessen, Germany Buehler White Zinfandel, Napa Valley, California Piquitos Moscato, Valencia, Spain Fleurs de Prairie Rosé, Côtes de Provence, France

2015 33 2016 32 2014 42 2013 29

MALBEC

263 256 253 224

2015 27 2015 30 2015 34 2015 45

084 085 242 153 088 089

271 270 275 903 159 155

BIN #

PINOT NOIR

107 Lincourt, Rancho Santa Rosa, Sta. Rita Hills, California 2014 32 117 Robert Mondavi, Carneros, Napa Valley, California 2014 49 108 Sokol Blosser, Dundee Hills, Williamette Valley, Oregon 2014 63 119 Mark West Appellation Series, Russian River Valley, California 2014 42 109 David Bruce, Sonoma, California 2013 55 110 Spell ‘Nicole’s Blend’, Sonoma County, California 2013 69 113 Jargon, California 2014 33 221 Domaine Serene Evenstad Reserve 2012 118 Willamette Valley, Oregon Barone Fini, Trentino, Italy Columbia Winery, Columbia Valley, Washington Rutherford Ranch, Napa Valley, California Ancient Peaks, Paso Robles, California William Hill, Napa Valley, California EMMOLO, Napa Valley, California

Charles Smith Boom Boom Syrah, Washington State Barton & Guestier, Châteauneuf-du-Pape, France M Chapoutier La Bernardine Rouge Châteauneuf-Du-Pape, France Maxville Petite Sirah, Napa Valley, California Dusted Valley ‘Stained Tooth’ Syrah Columbia Valley, Washington Two Hands ‘Gnarly Dude’ Shiraz, Barossa Valley, Australia

ZINFANDEL

RED

210 212 022 214 185 219

2014 32 2015 35 2014 44 2009 90

SYRAH / SHIRAZ / PETITE SIRAH

2015 27 2015 25 2016 29 2015 27 2016 28

MERLOT

Achaval-Ferrer, Mendoza, Argentina Alamos Selección, Mendoza, Argentina Trapiche Broquel, Mendoza, Argentina Terrazas Las Compuertas, Mendoza, Argentina

Frei Brothers, Dry Creek Valley, California Terra D’Oro, Amador County, California Ancient Peaks, Paso Robles, California Seghesio, Sonoma, California Rombauer, Napa Valley, California Ravenswood Teldeschi, Dry Creek Valley, California

2014 38 2013 34 2014 32 2013 42 2011 56 2013 75

Bello Rosso Semi-Sweet Red, Italy Zonin Lambrusco, Italy Ruffino Aziano Classico, Tuscany, Italy Locations I-2, Italy Brancaia Tre, Tuscany, Italy Castello di Ama, Chianti Classico DOCG, Italy Pio Cesare Barolo, Alba, Piedmont, Italy Gaja, Brunello Di Montalcino DOCG, Tuscany, Italy

Anderra Carmenere, Chile Picos del Montgo Tempranillo, Spain Avalon Red Blend, California Kuleto Native Son Red Blend, Napa Valley, California Newton Claret, Napa County, California Conundrum Red Blend, Napa Valley, California Estancia Reserve Meritage, Paso Robles, California Cheval des Andes, Mendoza, Argentina Newton ‘The Puzzle’, Spring Mountain District, California Markham Cellar 1879 Blend, Napa Valley, California

Vintages Subject To Change Based Upon Availability

WHITES BY THE GLASS LaMarca, Prosecco Raeburn, Chardonnay I.Q., Riesling Buehler, White Zinfandel Piquitos, Moscato Three Pears, Pinot Grigio Kim Crawford, Sauvignon Blanc

8 8 7 8 7 7 8

ROSÉ BY THE GLASS Fleurs de Prairie, Rosé

7

Lincourt, Pinot Noir Achaval-Ferrer, Malbec Avalon, Red Blend Rutherford Ranch, Merlot Franciscan Estate, Cabernet Sauvignon Bello Rosso Semi-Sweet Red, Lambrusco

8 8 7 8 8 7

REDS BY THE GLASS

32 48

2011 86 2014 56 2012 60 2014 54

NV 27 NV 27 2014 33 NV 45 2013 60 2013 48 2009 111 2009 125

ADDITIONAL REDS

203 205 268 269 255 234 262 260 264 250

2014 2013

2014 45 2012 36 2012 33 2013 48 2013 50 2011 56

ITALIAN REDS

745 116 158 151 254 152 208 209

2014 32 2014 35 2014 40 2014 48 2013 52 2011 59 2013 95 2010 84 2014 67 2011 295 2012 74 2013 250 2012 88 2013 104 2012 70 2014 120 2012 265

2013 24 2013 28 2015 30 2013 39 2014 42 2014 45 2011 62 2012 129 2010 150 2013 48

STARTERS

LOBSTER STUFFED MUSHROOMS........................................................................13 Stuffed with lobster, cream cheese, and topped with mushroom asiago béchamel sauce

SEA SCALLOPS...................................................................................................................15

SUNSET’S SLAB BACON...............................................................................................13 Hand cut, slow cooked, and brushed with a whiskey maple glaze

RUMAKI....................................................................................................................................10

Seared sea scallops served with wakame salad, and heirloom tomato basil relish

Double smoked bacon-wrapped chicken livers sautéed with red onions and peppers

BEEF SATAYS.......................................................................................................................13

JUMBO SHRIMP COCKTAIL.........................................................................................21

COCONUT SHRIMP..........................................................................................................17

GOAT CHEESE MEDALLIONS.....................................................................................10

Tender skewers of beef with sticky rice, and cilantro garlic soy dipping sauce

Colossal shrimp breaded in coconut, served with spicy mango dipping sauce

Jumbo shrimp served with a seaweed salad and spicy cocktail sauce Golden fried and served with toast points and tangy apple slaw

SOUPS & SALADS

CHICKEN WILD RICE.......................................................................................................... 6 Our signature soup made with Nett Lake wild rice

LOBSTER BISQUE................................................................................................................ 7 A classic soup with lobster, cream, and brandy

CHOPPED........................................................................................................................11 / 5 Cucumbers, tomatoes, sundried cranberries, bacon, bleu cheese crumbles, and a sweet tangy house dressing

THAI PEANUT LETTUCE WRAP..................................................................................13 Sautéed chicken, and vegetables tossed in a Thai peanut sauce. Served with Bibb lettuce, and crispy rice noodles

CAESAR.............................................................................................................................10 / 5 Romaine with heirloom tomatoes, parmesan cheese, and creamy Caesar dressing. Served with garlic parmesan chips

SUNSET WEDGE.........................................................................................................11 / 5 Crisp heart of romaine, topped with our famous slab bacon, bleu cheese crumbles, red onion, bleu cheese dressing, and drizzled with balsamic reduction

WHITE PEAR SALAD..................................................................................................11 / 5 A mixture of spring mix and butter lettuce, topped with pears, bleu cheese crumbles, drunken sundried cranberries, candied walnuts, and white balsamic dressing

CHEF’S SELECTIONS

BEEF BUGOLGI STIR FRY...............................................................................................19

* SMOKED MEATLOAF....................................................................................................19

* STUFFED PORK CHOP.................................................................................................23

CHICKEN SCAMPI.............................................................................................................16

PENNE ALL’ PESTO POMODORO............................................................................17

* FILET MEDALLIONS.......................................................................................................34

Medley of vegetables sautéed, tossed with Asian Bugolgi sauce. Served with sticky rice

Stuffed with a wild rice sausage stuffing, and topped with a savory creamy pan sauce Artichoke, sundried tomato, zucchini, red onions, penne, and tossed with a roasted tomato pesto pomodoro

Made from scratch meatloaf slow smoked over black cherry wood. Topped with a pepper BBQ sauce House breaded and sautéed with white wine, lemon and garlic. Served over a bed of pepper fettuccini

Medallions of beef, pan seared with duck fat. Served with cauliflower mashed and a port demi glaze

ALL ENTREES INCLUDE YOUR CHOICE OF:

Broccolini • Carrots • Asparagus • Grilled Zucchini and Squash

(*also includes your choice of: Loaded Baked Potato • Cauliflower Mashed Three Cheese Au Gratins with Slab Bacon • Garlic Mashed Potatoes • Nett Lake Wild Rice)

FROM THE BUTCHER STEAKS ARE DRY AGED FOR 21 DAYS

TOMAHAWK RIBEYE

The Ultimate Bone-In Ribeye, a Sunset Steakhouse Signature

22 oz.....................40

TOP SIRLOIN..........................................................................................8 oz 19 / 12 oz 25

CENTER CUT FILET MIGNON.......................................................8 oz 33 / 10 oz37

PORTERHOUSE.......................................................................................................24 oz 55

BACON WRAPPED ELK TENDERLOIN......................................................... 8 oz 42

RIBEYE..........................................................................................................................16 oz 37 NEW YORK STRIP..................................................................................................12 oz 35

PRIME RIB............................................................................................. 10 oz 27 / 16 oz 35

FRIDAY & SATURDAY ONLY

FISH AND SEAFOOD

RED LAKE WALLEYE.........................................................................................................27 Traditional shore dinner with Nett Lake wild rice. Served pan-fried, broiled, deep-fried or pretzel-crusted

ALASKAN HALIBUT...........................................................................................................26 Butter braised. Served over garlic mashed potatoes

TWIN LOBSTER TAILS.....................................................................................................61 Two 6 ounce cold water tails broiled to perfection. Served with fresh lemon and drawn butter

GRILLED SALMON.............................................................................................................23 Homemade lobster hash, topped with Béarnaise sauce

KING CRAB LEGS..........................................................................................................MKT Jumbo split King crab broiled. Served with drawn butter

COLOSSAL SHRIMP.........................................................................................................28 Grilled, broiled, or deep fried

ENHANCEMENTS

MAYTAG BLUE CHEESE.............................................................. 4

LOBSTER TAIL.................................................................................20

CLASSIC OSCAR.............................................................................. 9

THREE SHRIMP..............................................................................14

BÉARNAISE......................................................................................... 3

CHICKEN BREAST.......................................................................... 6

SAUTÉED MUSHROOM/ONION............................................ 3

CRAB LEGS [1/2 POUND].........................................................28

AU POIVRE........................................................................................... 5