WINE BAR

Wild Striped Bass w/ radish, collard greens, cabbage & lemon butter paired w/ 2008 Stratus Viognier

Today's Menu:


Yukon Gold Fries            6

Homemade ketchup, lemon mayo & spiced aioli                                     

Ferre I Catasus Brut, Xarel-lo, Macabeu, Parellada

Spain, Cataluña                      7.75 (3oz) ~ 15.00 (6oz)

 

Grilled Flat Bread            7

Roast, garlic, cranberry kidney beans & parsley

2009 Malivoire « Ladybug » Rosé

Cab. Franc, Gamay, P. Noir   6.00 (3oz) ~ 11.50 (6oz)

 

Cream of Mushroom Soup            7

Pepper croutons & parsley

2007 "Nuestro" Bod. Diaz Bayo

Tempranillo                              8.25(3oz) ~ 16.25(6oz)

 

Turkey Croque Monsieur            10

Aged cheddar, ancient grain bread & supreme sauce

2010 Petirrojo

Sauvignon Blanc                      6.50 (3oz) ~ 12.75 (6oz)

 

Creole Chicken Poutine              9

Red and greens peppers, red onion & scallions

2009 Laurent Miquel Rosé

Cinsault, Syrah                         5.00(3oz) ~ 10.00 (6oz)

 

Cheddar & Apple Salad               9

Greens, grapes, spiced cashews & mustard vinaigrette

2009 Domaine Dampt Chablis

Chardonnay                             10.20 (3oz) ~ 20.00 (6oz)

 

Smoked Duck Salad               10

Dried Cranberries, walnuts, goat cheese & cherry vin

2007 Stratus Tollgate

Merlot, Cabs, Syrah, Others     7.75(3oz) ~ 15.00 (6oz)

 

Chorizo Sausage               10

House made pickles, olive oil toasts & Kozlick mustard

2008 Blue Mountain
Pinot Noir                                13.75 (3oz) ~ 27.50 (6oz)

 

Chicken Liver Pate               9

Toasted crostini, pickled onions & balsamic greens

2009 Laudo Bodegas Ondalan

Tempranillo                            6.75 (3oz) ~ 13.00 (6oz)

 

Wild Mushroom Risotto                                              12

Arugula, thyme & goat cheese

2008 Domaine Gardiés "Les Glaciaires"
Maccabeu, Viura                    8.50 (3oz) ~ 16.50 (6oz)

 

Crispy Calamari                                              10

Sweet chili sauce & wild arugula

2007 Stratus Tollgate White
Semillon, Chardonnay…            6.00(3oz) ~ 11.50 (6oz)

 

 

 

 

 

 

 

 

 

 

 

Herb & Cheese Ravioli                                             12

Goat cheese, roast garlic & butternut squash puree

2009 Craggy Range "Te Muna Road Vineyard"

Sauvignon Blanc                       9.50(3oz) ~ 18.50 (6oz)

 

Morrocan Lamb Shoulder                                    14   

Couscous, raisins & mint sour cream

2006 Daniel Lenko
Old vines Merlot                       11.00 (3oz) ~ 21.75 (6oz)

 

Braised Beef Short Ribs                                           15                                

Fingerling potatoes, garlic rapini & cabernet jus

2006 Bonny Doon Vineyard "Ca' del Solo"
Sangiovese                            10.00 (3oz) ~ 19.50 (6oz)

 

Wild Striped Bass                                                      14

Radish, collard greens, cabbage & lemon butter

2008 Stratus
Viognier                                   13.50 (3oz) ~ 26.50 (6oz)

 

Qualicum Bay Scallops               15

Sweet corn, braised leeks & cherry tomatoes

2007 Kuhling - Gillot "Nierstein Olberg"
Riesling                              17.75 (3oz) ~ 35.00 (6oz)

 

Roast Pork Loin            14

Yukon Gold potato gratin, oven dried apples & jus

2004 Bouchard Père & Fils Volnay Caillerets "Ancienne Cuvée Carnot" 1er Cru
Pinot Noir                               16.25 (3oz) ~ 32.00 (6oz)

 

Grilled Flank Steak            15

Brown sugar marinade, crushed potatoe & watercress

2006 Hidden Bench
Merlot, Cabs, Malbec             15.00 (3oz) ~ 30.00 (6oz)

 

Selection of Artisanal Canadian Cheese               16
2004 Domaine Tissot
Savagnin                                 12.25 (3oz) ~ 24.00 (6oz)

 

Phylo Wrapped Ontario Apple            7

Maple Syrup & all spiced cream cheese

2005 Lammershoek

Pinotage                               8.00 (1oz) ~ 16.00 (2oz)

 

Milk Chocolate Mousse              7

Candy walnuts

NV Gonzalez-Byass « Nectar »

Pedro Ximenez                      7.00 (1oz) ~ 14.00 (2oz)

 

Saturday, January 8th, 2011
Bryan Burke – Executive Chef

Adam Dolley - Sous Chef

 

We support a healthy, ethical, sustainable, local food culture.

Still scrambling on what to do tonight? Wine Bar still has a few tickets left 416.504.9463

New Years Eve 2010

 

Amuse Bouche

 

~

 

Roast butternut Squash Soup

Warm mussel & shitake mushrooms

 

~

 

House Smoked Duck Breast

Monforte goat cheese, pickled wild leeks, candied walnuts,

dried cranberries & sour cherry vinaigrette

 

~

 

Qualicum Bay Scallop

Local sweet corn, double smoked bacon, confit cherry tomatoes

& white wine ragout

 

~

 

Preserved Raspberry Sorbet

 

~

 

Braised Beef Cheek Wellington

Truffle Yukon gold potato puree, watercress & cabernet jus

 

~

 

Phylo Wrapped Ontario Apple

Maple caramel sauce & Clothbound Cheddar

 

New Years Eve 2010(Veggie)

 

Amuse Bouche

 

~

 

Roast butternut Squash Soup

Warm mussel & shitake mushrooms

 

~

 

Salt Baked Organic Beet Salad

Ciel de Charlevoix blue cheese, pickled wild leeks, candied walnuts,

dried cranberries & sour cherry vinaigrette

 

~

 

Wild Mushroom Risotto

Baby arugula, sun dried tomato pesto, Monforte goat cheese

& white truffle oil

 

~

 

Preserved Raspberry Sorbet

 

~

 

Yukon Gold & Sweet Potato Tart

Coifit tomatoes, braised leeks, puff pastry & watercress

 

~

 

Caramelized Ontario Apple

Maple caramel sauce & Clothbound Cheddar

 

Grilled B.C. Squid w/ Ginger, Garlic, Chili & Lemon Greens. Pairs well w/ 2009 Terre Borboniche “Re Ferdinando”. Full menu:

Click here to download:
WineBar_DailyMenu.pdf (16 KB)
(download)

Bay + Adelaide FARMERS' MARKET/11-2. Fresh local food provided by Hank's Cafe + Wine Bar.

Don't forget to subscribe to this blog so you are automatically informed of our Dish of the Day, our fantastic Daily Menu created by Executive Chef Bryan Burke and all the happenings going on at 9 Church Street.  

See ya soon !

BTW, I really hate to bring this up while we're still enjoying the heat and sunshine, but don't forget to reserve your dates for the upcoming holidays. December is only 3 months away - YIKES !

http://www.9church.com/

The Dish! Stuffed Piquillo Pepper w/ Roast Garlic, Soft Cheese, Cucumber & Radish. Pairs w/ 2003 Weingut Forstmeister Geltz Riesling

Click here to download:
WineBar_DailyMenu.pdf (15 KB)
(download)
       

Bay + Adelaide FARMERS' MARKET/11-2. Fresh local food provided by Hank's Cafe + Wine Bar.

Click here to download:
Hanks_DailyMenu.pdf (8 KB)
(download)

2831
To Posterous, Love Metalab