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.

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