Nobie's

An elegant sparkling rosé pet-nat from Sonoma, bursting with crisp red berry notes and lively, effervescent bubbles.

Refreshing and crisp Cava rosé featuring delicate fruit aromas and a dry, clean finish.

A sophisticated zero-dosage blend of Chardonnay and Malvasia from Friuli, offering mineral-driven complexity.

Charming French sparkling wine from the Loire Valley, marrying Chenin Blanc and Chardonnay for a bright profile.

Classic luxury Champagne with a rich Pinot Noir blend structure, offering toasted brioche and orchard fruit aromas.

Traditional method sparkling Lambrusco di Sorbara rosé with vibrant acidity and refreshing red fruit undertones.

Complex Burgundy sparkling wine blending Pinot Noir, Chardonnay, and Aligoté with bright citrus and mineral notes.

A lively and approachable Santa Barbara red blend offering bright red fruit and earthy undertones.

Expressive Sardinian Cannonau featuring bold dark fruit, Mediterranean herbs, and a warming spice finish.

Willamette Valley Pinot Noir showcasing elegant red cherry, raspberry, and subtle earthy spice notes.

Complex Southern Rhône blend with rich dark berry flavors, garrigue notes, and a structured finish.

Petaluma Gap Pinot Noir with concentrated dark cherry, spice, and a velvety smooth palate.

Unique Jerez Palomino offering saline minerality, nutty complexity, and crisp acidity.

Charming Cerasuolo d'Abruzzo Montepulciano rosé with vibrant cherry fruit and refreshing crispness.

Structured Langhe Chardonnay with notes of green apple, toasted almond, and creamy minerality.

Skin-contact Umbrian orange wine offering complex tannins, dried apricot, and herbal aromatics.

Delicate Mosel Riesling balancing off-dry sweetness with electric acidity and stone fruit flavors.

Luxurious warm brie paired with local honey, smoky charred grapes, and toasted bread.

Creamy Valbreso feta cheese served with sweet-spicy pepper jelly and soft house focaccia.

Golden fried puff puff bread served with aromatic curry, confit plantains, pickled green tomato, and scotch bonnet aioli.

Crispy crawfish toast topped with creamy remoulade and refreshing pineapple chow chow.

Fresh oysters served on the half shell enhanced with the chef's specialty house dressing.

Grilled or baked oysters finished with savory herb butter and toasted breadcrumbs.

Plump olives marinated in citrus, garlic, and red chili flakes.

Freshly popped popcorn tossed in buttermilk powder, garlic, and smoky Basque pepper.

Crispy golden fingerling potatoes paired with Italian chili crisp and a rich mascarpone and blue cheese fondue.

Tender grilled carrots served over a rich coconut curry with a peanut sesame crunch and herb salad.

Charred cabbage wedge topped with vadouvan curried tahini, eggplant chutney, pickled garlic, and fresh herbs.

Trofie pasta tossed with tender confit duck, giardiniera, peas, parmesan, and tellicherry pepper.

Spaghetti served in a San Marzano tomato fondue with kale, basil, parmesan, and toasted pine nuts.

Savory meatballs served over velvety potato puree, rich gravy, gremolata, and a beet-balsamic reduction.

Tender Iberico secreto pork steak served over shaved brussels sprouts, soft egg, tonnato, salsa verde, parmesan, and Marcona almonds.

Premium Wagyu-X flat iron steak drizzled with Diana Ross sauce, seasonal mushrooms, peppercorn, and cognac.

An abundant seafood and meat feast featuring market fish, Appalachian cassoulet, Old Bay crab salad, clams, shrimp, jalapeño sausage, pork belly, and cornbread.

Flaky pan-seared seabass served family-style with fresh salsas, black beans, cabbage and radish slaw, crema, plantain chips, and flour tortillas.