Consulate Dining Lounge On Innis Lake Menu

Lunch

• Consulate Trio

  9.00
  Our Fresh Take on the Classics – Baba Ganoush, Olive Tapenade and Hummus Served with Artisan Breads and Focaccia
• Caesar Salad 1 review

  8.00
  Romaine lettuce and crispy bacon tossed in our own Caesar dressing topped with croutons and shaved parmiggiano
• Arugula and field Greens with goat Cheese and Pears

  12.00
  Crisp Arugula‏ and field greens with sliced Bosc Pears, dried cranberries, Red Onion, toasted Hazelnuts, and crumbled Goat Cheese, with Balsamic vinaigrette
• Sweet Potato Frites

  7.00
  Crispy sweet potato fries with honey chipotle aioli, and tarragon Russian dipping sauces
• Additions to Your Entree:

  11.50
  3 oz Lobster Tail
• Soup of the Day

  8.00
  Chef's daily fresh creations
• Caprese Heirloom Salads

  12.00
  Heirloom Tomatoes and Buffalo Mozzarella Cheese
• Fritto Misto

  14.00
  Delectable lightly‏ dusted deep fried shrimp, scallops and calamari with honey chipotle aioli
• Chef's Cheese Slections
  A delightful assortment of international and local fine cheeses served with artisan breads and crackers
• Mussels

  12.00
  Fresh PEI mussels with your choice of: spicy Thai curry coconut milk with lemongrass and fresh cilantro white wine, garlic, black olives, feta cheese, sundried tomatoes and capers or our chef's own zesty tomato sauce
• Grilled Jumbo Shrimp 1 review

  12.00
  Both in a White Wine and Butter Lemon or Sambuca Cream Sauce

• Royal Chicken Caesar Clubs

  12.00
  Grilled chicken breast with pancetta, arugula, Caesar dressing and parmiggiano
• Consulate Burgers

  12.00
  Juicy burger with cheddar, bacon, tomato, lettuce, red onion and tarragon Russian dressing

• Thin crust pizza; with tomato sauce and mozzarella cheese Options of: black olives, green pepper, mushrooms, Italian sausage, onions, or pineapple

• Butternut Squash Ravioli

  15.00
  With delicate sage cream sauce
• Polenta with Mushroom Ragout

  16.00
  Mushrooms and Fresh Vegetable Ragout Make a Delicious, Hearty Stew A Perfect Accompaniment to our Creamy Polenta
• Penne Ambassador

  13.00
  Penne with grilled chicken, wild mushrooms, applewood smoked bacon, peppercorns in a creamy rosé sauce
• Seafood Linguini

  18.00
  Linguini with scallops, shrimp, calamari and mussels in your choice of zesty tomato basil, creamy rosé or garlic alfredo sauce

• Royal Chicken Supreme

  20.00
  Mushroom, gruyere and walnut stuffing, a light cream sauce, with dutchesse potatoes
• Rack of Lamb 1 review

  28.00
  Succulent tender Ontario lamb with blueberry Syrah demi-glace and mashed sweet potatoes
• Certified Black Angus Striploin

  25.00
  Grilled 6 oz. steak topped with Guinness stout butter, with garlic cheese smashed potatoes
• Pacific Salmons

  18.00
  Pan-seared with maple bbq sauce and risotto

Dinner

• Soup of the Day

  8.00
  Chef's daily fresh creations
• Arugula and Field Greens with Goat Cheese and Pears

  12.00
  Crisp Arugula and field greens with sliced Bosc Pears, dried cranberries, Red Onion, toasted Hazelnuts, and crumbled Goat Cheese, with Balsamic vinaigrette
• Fritto Misto

  15.00
  Delectable lightly‏ dusted deep fried shrimp, scallops and calamari with honey chipotle aioli
• Chef's Cheese Selection

  16.00
  A delightful‏ assortment of international and local fine cheeses, dried fruit, nuts and honeycomb served with artisan breads and crackers
• Mussels

  12.00
  Fresh PEI mussels with your choice of: spicy Thai curry coconut milk with lemongrass and fresh cilantro white wine, garlic, black olives, feta cheese, sundried tomatoes and capers or our chef's own zesty tomato sauce
• Caesar Salad 1 review

  9.00
  Romaine lettuce and crispy bacon tossed in our own Caesar dressing topped with croutons and shaved parmiggiano
• Caprese Heirloom Salad

  12.00
  Heirloom Tomatoes and Buffalo Mozzarella Cheese
• Antipasto Platters (This appetizer is available for 2 or more guests)

  17.00
  Chef's favourite selections of cured meats, international and local fine cheeses, grilled vegetables, marinated seafood salad and olives, accompanied by crackers and artisan breads

• Seafood Linguinis

  18.00
  Linguini with scallops, shrimp, calamari and mussels in your choice of zesty tomato basil, creamy rosé or garlic alfredo sauce
• Polenta with Mushroom Ragout

  16.00
  Mushrooms and Fresh Vegetable Ragout make a Delicious, Hearty Stew; a Perfect Accompaniment to our Creamy Polenta
• Penne Ambassador

  16.00
  Penne with wild mushrooms, applewood smoked bacon, peppercorns, and grilled chicken in a creamy rosé sauce
• Butternut Squash Ravioli

  15.00
  With velvety sage cream sauce
• Risotto if tthe Day
  Ask your server for today’s creation. Please allow 25 minutes to cook

• Royal Chicken Supreme

  22.00
  Mushroom, gruyere and walnut stuffing, a light cream sauce, served with dutchesse potatoes
• Filet Mignon 2 reviews

  28.00
  6 oz. tender filet wrapped in bacon, grilled and topped in a Merlot peppercorn demi-glace
• Certified Black Angus Striploin

  29.00
  Grilled 8 oz. steak topped with Merlot demi-glace and crumbled gorgonzola accompanied by garlic cheese smashed potatoes
• Rack of Lamb 1 review

  30.00 32.00
  Succulent tender Ontario lamb with blueberry Syrah demi-glace and mashed sweet potatoes Deer Valley Venison Tender venison loin medallions with dried cherry rosemary Merlot demi-glace and mushroom, bacon and gruyere bread pudding

• Pacific Salmons

  24.00 29.00
  Pan-seared with maple bbq sauce and risotto and vegetable of the day Seafood Trio Lobster tail, succulent shrimps and scallops seared in lemon and white wine sauce, served with risotto
• Grilled Jumbo Shrimp 1 review

  12.00
  In white wine and butter lemon or Sambuca cream sauce

Wine List

• Prosecco di Valdobbiadene e Conegliano Extra Dry Masottina, Veneto, Italy 200ml bottle

  15.00
  A great way to begin a meal, or paired with appetizers and lighter-style dishes

• Riesling VQA Niagara Peninsula 2007, Lailey Vineyard, Niagara-on-the-Lake

  8.00
  Pair with appetizers or lighter-style dishes
• Pinot Grigio Marca Trevigiana IGT 2009, Masottina, Veneto, Italy

  8.50
  Try on its own, or paired with appetizers or lighter-style dishes
• Chardonnay 2008, Butterfield Station, California

  8.00
  A great match for chicken or vegan dishes, as well as salmon
• Sauvignon Blanc Semillon 2008, Geoff Merrill, South Australia

  8.50
  A great‏ match for appetizers and seafood as well as vegan and chciken dishes

• Shiraz Pimpala Road 2006, Geoff merrill, South Australia

  8.50
  Smooth finish‏ match with grilled meat dishes
• Merlot Yulupa 2007, Kenwood, Sonoma County, California

  10.00
  Pair with chicken and pork dishes as well as grillled meat dishes
• Cabernet Sauvignon Hedge Lane 2006, Beckman Estates, South Australia

  9.00
  A great match for lamb, veal and grilled, meats

• Champagne Brut Cuvée Piper-Heidsieck, Champagne, France

  120.00
  Established in 1785, Piper Heidsieck is a top Champagne brand, having been awarded 90pts by Wine Spectator magazine and a Gold Medal at Mondial de Bruxelles. The blend is mainly Pinot Noir, with small amounts of Pinot Meunier and Chardonnay added for complexity. The second fermentation (to create the bubbles) lasted 21 months, developing the right amount of toastiness and elegance. Aromas and flavours of citrus, pear, and Granny Smith apples, with slight spicy notes on the lively finish. As an aperitif on its own, or paired with appetizers
• Dom Pérignon 1998 Moët et Chandon, Champagne, France

  295.00
  The ultimate celebration bubbly named after a young Benedictine monk who, in 17th century France, made many important contributions to the production and quality of champagne. Please visit our Reserve Section for more information about this lovely wine. Wonderful on its own, but with the structure to carry through the meal, especially paired with richer dishes like lobster.

• Cava Brut Reserva 2006 Cava Brut Reserva 2006

  57.00
  Cava is made the same way as champagne – with just as many bubbles – but using indigenous Spanish grapes instead of the traditional champagne grapes. Rich, toasty citrus aromas and flavours, very dry, medium-bodied, and refreshing. A great aperitif wine, or with appetizers or medium-bodied dishes like seafood.
• Cava Kripta Gran Reserva 2004 Augusti Torelló Mata, Penedes, Spain

  130.00
  Created in 1979, Kripta was described by Michel Bettane, an influential French wine critic, as “a sparkling wine comparable to the very best Champagnes”. Please visit the Reserve Section to read more information about this amazing wine. Very elegant with a delicate finish: enjoy on its own or match with shellfish and chicken dishes

• Prosecco di Valdobbiadene e Conegliano Extra Dry NV Masottina, Veneto, Italy

  45.00
  Full-sparkling – Spumante – made from the Prosecco grape. Just a touch of sweetness on the palate but essentially dry. Aromas and flavours of pear and citrus with bright mineral notes. A great way to begin a meal, or paired with appetizers and lighter-style dishes.

• Canada

  30.00
  Chardonnay Unoaked VQA Niagara Peninsula 2008 Lailey Vineyard, Niagara-on-the-Lake, Ontario Medium-bodied, dry and crisp. A pleasant wine without any toasted oak flavours getting in the way. Instead the wine offers rich aromas and flavours of yellow apple, melon, and peach, with hints of tropical fruit. A great match for chicken or vegan dishes, and especially seafood.
• Chardonnay Reserve VQA Okanagan Valley 2006 Mission Hill Family Estate, West Kelowna, British Columbia

  43.00
  Half the wine was fermented in new French and American oak barrels, on the lees for 8 months, and the rest fermented and aged in stainless steel tanks. The result is a rich elegant wine, brimming with aromas and flavours of tropical fruits – pineapple and banana -- peach and pear, with notes of orange citrus, butterscotch, and vanilla spice. Full on the palate, dry, with balancing acidity. Match with chicken, seafood, or veal dishes.
• Viognier VQA Beamsville Bench 2008 The Organized Crime Winery, Beamsville, Ontario

  60.00
  From a small boutique winery, farming an equally small plot of land, in the highly-regarded Beamsville Bench appellation. Stainless steel tanks were used for the alcoholic fermentation to fully capture the bold aromatics of this unique grape variety. The aromas and flavours are clean and pure – intense peach-stone fruits and flowers –with mouthwatering acidity and a fully textured, dry finish. A great food wine: match with chicken or vegan dishes, and seafood.
• Riesling VQA Niagara Peninsula 2007 Lailey Vineyard, Niagara-on-the-Lake, Ontario

  33.00
  While Germany may be the ancestral home of Riesling, very good versions also come from Ontario. And Lailey’s version is one of the best. Light- to medium-bodied, dry, and refreshing. Bright aromas and flavours of apple, pear, and yellow plum. Unoaked. Pair with appetizers or lighter-style dishes.
• Gewürztraminer Quarry Road VQA Vinemount Ridge 2009 Tawse Winery, Beamsville, Ontario

  48.00
  This vines are farmed according to both organic and biodynamic principles. Medium- to full-bodied, this is classic Gewürztraminer, with rich and exotic aromas and flavours of yellow fruits and lychee, with ginger spice and honeysuckle notes. The palate is rich, with a long, slightly sweet finish. Match with spicier-style dishes, chicken or vegan dishes, white meats, and seafood.

• Sauvignon Blanc Semillon 2008 Geoff Merrill, South Australia

  35.00
  The addition of Semillon to the blend – similar to white Bordeaux – adds structure and complexity to the wine. Medium-bodied, dry, with good acidity. Aromas and flavours of fresh citrus and tropical fruit and herbal notes. Unoaked. A great match for appetizers and seafood, as well as vegan and chicken dishes
• Viognier 2007 Ralph Fowler, South Australia

  44.00
  Ralph Fowler's winemaking career began 30 years ago, and now he works a 100-acre property with his family in Mount Benson, in the Limestone Coast. A pioneer of the Viognier grape in Australia, his vines are specially trellised to enhance the unique varietal characteristics. The wine is fermented in French oak and bottled off lees with minimal handling to maximize the varietal expression and flavours. Aromas and flavours white peach, apricot, and lychee, with roasted nut and honey suckle notes. Elegant and balanced: match with fuller-style dishes

• Sauvignon Blanc 2009 Forrest Estate, Marlborough, New Zealand

  42.00
  Marlborough is the home for classic New World Sauvignon Blanc, and Forrest Estates is one of the best producers. Medium-bodied and dry, and refreshing (unoaked) , with intense aromas and flavours of tropical fruits, passion fruit, lime, and slight herb/mineral notes. Great with appetizers and dishes featuring goats cheese (a classic match for Sauvignon Blanc) and with chicken and richer vegan dishes

• Gewürztraminer 2007 Washington Hills, Washington State

  30.00
  A deliciously off-dry version; more typical of styles from the Alsace in France. The wine offers up rich aromas and flavours of pear, lychee, and pineapple, accented with spicy notes. Full and creamy on the palate with good balancing acidity and a nice clean finish. Pair with egg dishes and paté, as well as seafood, chicken and other white meats like pork and veal
• Chenin Blanc 2005 Bogle Vineyards, Clarksburg, California

  39.00
  The Bogle family began farming in California in the mid-1800's, and in 1968 they planted their first 20-acre vineyard in Clarksburg, a small community along the Sacremento River. Today Bogle Vineyards farms over 1,200 acres of wine grapes. Chenin Blanc is favoured in France’s Loire Valley for its versatility and ability to make long-lived wines. Fermented and aged in 100% stainless steel tanks, with aromas and flavours of green apple, candied lime, and pineapple with notes of vanilla, orange blossom, and honey suckle. Dry and crisp, this medium-bodied wine pairs well with spicy dishes, seafood, and pork
• Chardonnay Russian River 2006 Martin Ray Winery, Sonoma County, California

  60.00
  Martin Ray Winery operates out of an historic building dating back to the late 19th century, the oldest continuously operating winery building in Sonoma County. The grapes for this wine come from select vineyard sites in the cool Russian River Valley. Aged for 18 months in French oak barrels, on the lees, for an extra creamy texture. Rich aromas and flavours of tropical fruits, apple and ripe melon with vanilla notes. Elegant and smooth, with balancing acidity: pair with richer seafood dishes like lobster, as well as roast chicken and creamier-style pasta dishes.
• Chardonnay 2008 Butterfield Station, California

  30.00
  A full California-style Chardonnay that has been fermented and aged in American oak barrels for about six months. The result is a rich, round, dry wine with tropical aromas and flavours of baked apple, pineapple, and coconut, with toasty vanilla oak notes. Pair with full-bodied seafood dishes, chicken and other white meats like pork and veal
• Chardonnay 2007 Santa Barbara Winery, Santa Barbara County, California

  44.00
  Sourced from six vineyard sites, approximately half the wine was fermented in stainless steel tanks, giving the wine a distinct brightness and intensity of fruit, while the rest was fermented in oak barrels to round out the wine. Tropical aromas and flavours, with notes of apples and citrus on the clean finish. Pair with seafood dishes, as well as roast chicken and pork

• Roulette Blanc 2006 Lammershoek, Swartland, South Africa

  49.00
  An interesting blend of Chenin Blanc (58%) , Chardonnay (25%) , Viognier (9%) , and the Hungarian grape Harslevelü (8%) . The grapes come from hand-harvested old vines, and each variety is vinified separately then aged in a different types and ages of oak barrels. The result is a full-bodied, dry wine, with exotic, tropical aromas and flavours of baked apple, caramel, quince, figs, melon, and honeysuckle. Pair with full-bodied seafood dishes, chicken and other white meats like pork and veal

• Gamay VQA 2009 Malivoire Wine Company, Beamsville, Ontario

  31.00
  Gamay, the grape behind Beaujolais, seems right at home in the Niagara Peninsula. Medium-bodied, with aromas and flavours of ripe wild berries, strawberries, vanilla, and cinnamon. Soft tannins make it a versatile wine to pair with a variety of dishes: appetizers, pasta, seafood (salmon) , and meat.
• Balance Pointe Cabernet Merlot Lake Erie North Shore VQA 2005 Viewpoint Estate Winery, Harrow, Ontario

  50.00
  This barrel-fermented blend of two classic Bordeaux red wine grapes, offers up rich aromas and flavours of dark fruits – cassis (blackcurrant) and cherry – with notes of spice, pepper, and dark chocolate.. Medium-bodied, with balanced tannins and a warm finish. Match with veal shank, game, and grilled meat dishes
• Syrah VQA Beamsville Bench 2008 The Organized Crime Winery, Beamsville, Ontario

  79.00
  This is a Côte-Rôtie style of wine, where the red Syrah grapes and white Viognier grapes (7%) are fermented and aged together – the first wine of its kind in Niagara. Deep crimson colour, with aromas and flavours of mixed red and blue fruits, with notes of white pepper, herbs, spices, and purple flowers. Round and medium-bodied, with well-integrated tannins, balancing acidity, and a nice long finish. Match with veal shank, game, and grilled meat dishes.
• Cabernet Franc Estate VQA 2006 Cave Spring Cellars, Niagara Peninsula, Ontario

  46.00
  From a single block of estate vineyards, this wine spent approximately 20 months in barrels, a mix of French, Hungarian, and American. Aromas and flavours of sweet fruit – cherry, black raspberry, and cassis – with mocha, mint, and cinnamon notes. Well-integrated tannins; match with veal shank, game bird, and grilled meat dishes
• Focal Pointe Cabernet Franc Lake Erie North Shore VQA 2005 Viewpoint Estate Winery, Harrow, Ontario

  50.00
  The vintage saw a warmer than average summer followed by a warm autumn, allowing the grapes to fully ripen and develop good varietal characteristics. Aromas and flavours of blackberry, cherry, and black currant, with notes of spice and bell pepper. Dry and medium-bodied, with integrated tannins and nice balancing acidity on the finish. Match with veal and grilled meat dishes

• Shiraz Pimpala Road 2006 Geoff Merrill, South Australia

  34.00
  Made from 100% Shiraz grapes sourced from the Riverland District, and made by one of Australia’s top winemakers. Geoff won the prestigious Jimmy Watson Trophy in 2005 (see Reserve list) . Aromas and flavours of black cherries, dark chocolate, and pepper spice. Medium-bodied with a smooth finish. Tasty: match with grilled meat dishes, particularly lamb
• Six Foot Six Pinot Noir 2007 Austins, Geelong, Australia

  45.00
  Classic Victoria Pinot. Medium- to-full-bodied with aromas and flavours of ripe black cherry and spicy vanilla spice. Balanced acidity and silky tannins make this a versatile match for vegetarian, pork, as well as meat dishes
• Cabernet Sauvignon Hedge Lane 2006 Beckman Estates, South Australia

  34.00
  This wine is also made by Geoff Merrill, from grapes sourced from the Clare Valley and the Limestone Coast in South Australia. Aromas and flavours of sweet, ripe fruit – blackcurrant, plum, and cherry – and mint notes. Balanced, round and smooth on the palate: a great match for grilled meat dishes
• Hyland Shiraz 2005 Penley Estate, Coonawara, Australia

  52.00
  Top-scoring wine – 93pts in the 2008 Australian Wine Companion – aged in French (72%) and American (28%) oak barrels. Full-bodied, with ripe, red berry aromas and flavours with vanilla spice and mocha notes. Pair with meat dishes

• Pinot Noir 2008 Forrest Estates, Marlborough, New Zealand

  58.00
  Made from five different Pinot Noir clones, from various sites in New Zealand. Medium-bodied, with earthy aromas and flavours of dark ripe cherry and raspberry with spicy/gamey notes. A versatile “crossover” wine that can match a range of foods from vegetarian, to pasta, to seafood, to meat dishes

• White Zinfandel 2007 EJ Gallo, Central Coast, California

  27.00
  Lively pink colour, with bright aromas and flavours of fresh strawberries, cranberry, cherry, and sweet raspberry. Crisp, to balance the touch of sweetness, it pairs well with spicier dishes, and fresh fruit.
• Cabernet Sauvignon Yulupa 2007 Kenwood, Sonoma County, California

  42.00
  There’s a touch of Merlot and Cabernet Franc in the blend. Medium-bodied, with aromas and flavours of dark fruits, plums, herbs, and vanilla oak spice. Medium tannins and not overpowering; a great match for pork, lamb, and grilled meat dishes
• Cabernet Sauvignon 2005 Toasted Head, Dunnigan Hills, California

  45.00
  Named for the process whereby the barrel heads are toasted as well as the staves, to impart a mellow, toastiness to the wine, which spent 18 months in French and American oak barrels. The grapes come from cooler North Coast vineyards, providing more classic fruit aromas and structure in the wine, and there is also 13% Merlot, 6% Petit Verdot, and 2% Petite Sirah included in the blend for added complexity. Aromas and flavours of cherry and blackcurrant, with vanilla spice notes. Integrated tannins and balancing acidity on the full palate: a great match for grilled meat dishes.
• Syrah 2005 Santa Barbara Winery, Santa Ynez Valley, California

  56.00
  In 1962 Canadian-born architect Pierre Lafond founded the first post-Prohibition commercial winery in Santa Barbara County. The 70 acres of estate vineyards are planted along the banks of the lower Santa Ynez River, a cool microclimate near the Pacific Ocean. Most of the wine aged in small 60-gallon barrels (Hungarian and French oak, 18% new) and a small amount of Grenache was added to enhance the aromatics of the finished wine. Full-bodied, rich, and jammy, with aromas and flavours of dark fruits, plum and blueberries, with floral, white pepper, and spice notes. Pairs well with more rustic-style dishes, grilled meat – beef and lamb
• Merlot Yulupa 2007 Kenwood, Sonoma County, California

  40.00
  Medium-bodied, with aromas and flavours of dark cherries, plums and fresh herbs. Integrated tannins make this a versatile wine: pair with chicken and pork dishes, as well as grilled meat
• Merlot 2005 Toasted Head, Dunnigan Hills, California

  45.00
  Named for the process whereby the barrel heads are toasted as well as the staves, to impart a mellow, toastiness to the wine, which spent 14 months in French and American oak barrels. The grapes come from cooler vineyard locations, providing more classic Merlot fruit aromas and structure in the wine. Aromas and flavours of plum, cherry, and blackberry, with notes of herbs and vanilla. Smooth and balanced on a full palate: a great match for grilled meat dishes.
• Merlot Los Osos 2006 J. Lohr, Paso Robles, California

  48.00
  A great vintage in Paso Robles for Bordeaux varietals, including Merlot. This wine also has a small amount of Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec in the blend, and the finished spent about 16 months aging in 30% new, American and Hungarian oak barrels. Full and round on the palate with aromas and flavours of blueberry, cherry, and raspberry, with notes of licorice and cedar on the finish. Pairs well with grilled meat dishes, especially beef and lamb
• Pinot Noir Leland Vineyard 2006 Erath Winery, Willamette Valley, Oregon

  96.00
  A four-acre, single-vineyard site, planted in 1982; the Erath Winery has managed these vines for over 20 years. An age-worthy style of Pinot Noir, the wine matured for 14 months in 100% French oak barrels, 40% of which were new. Earthy aromas and flavours of cherries and dark raspberry with vanilla cola and dark chocolate notes. Full and rich mouthfeel, with a silky lingering finish. Match with steak, lamb, and earthy braised meat dishes with mushrooms

• Roulette Rouge 2005 Lammershoek, Swartland, South Africa

  55.00
  An exotic blend of Syrah (72%) , Carignan (9%) , Grenache (9%) , Mourvedre (5%) , and Viognier (5%) : more typical of wines from the south of France than South Africa. Full-bodied, with earthy aromas and flavours of dark fruits, herbs, and spicy vanilla notes. Match with grilled meats, and game

• Malbec 2009 Carlos Basso, Mendoza, Argentina

  39.00
  Originally from Italy, the Basso family started making wine in Argentina in the 1920s. Made from 100% estate fruit, the wine spent 12 months in oak before release. Medium- bodied, with aromas and flavours of dark fruits – cherry, plum, and blueberry – with floral (violets) , dark chocolate, and vanilla spice notes. Juicy and round, with firm tannins and a great finish. Match with fuller-style grilled meat dishes, braised meat dishes, and game.
• Alamos Selección Malbec 2008 Catena, Mendoza, Argentina

  44.00
  Malbec, the classic grape of the less-travelled Cahors region of France, is also Argentina’s most important red wine grape. Medium- bodied, with aromas and flavours of ripe black fruits and blueberries with leather, licorice, and mocha spice notes. Supple tannins – a great match for fuller-style meat dishes, and game
• Carmenère Tributo 2007 Caliterra, Colchagua Valley, Chile

  40.00
  Caliterra is a partnership of Robert Mondavi and Eduardo Chadwick, committed to sustainable agriculture and environmentally-friendly production. This is a blend of 86% Carmenère (a grape once thought to be Merlot in Chile) , plus 10% Merlot and 4% Syrah, matured in barrels for 14 months. Aromas and flavours of plum and cherry, with dark chocolate and herbs notes. Smooth tannins: a great match for grilled meats, lamb, and game.
• Malbec Susana Balbo Signature 2007 Dominio del Plata, Mendoza, Argentina

  57.00
  Susana Balbo is one of Argentina’s most acclaimed winemakers, and with her viticulturist husband, Pedro Marchevsky, created Dominio del Plata in Mendoza. From ungrafted vines and following sustainable vineyard practices, the grapes were hand-harvested. After extended skin contact, the wine was placed in 100% French oak barrels for 13 months, 80% of which were new. Ten percent Cabernet Sauvignon is added to the blend to give the wine added structure. Rich, ripe aromas and flavours of black cherries, blackberries, and plum with notes of toasty vanilla, espresso, and cedar. Match with steak, lamb, and rich meat-based pasta dishes

• Versi Bianco IGT 2007 Fondo Antico, Sicily, Italy

  30.00
  A 50-50 blend of Inzolia and Grecanico – two indigenous Sicilian grapes. Dry and light-bodied, with a bright crisp finish. Tropical aromas and flavours of orange citrus and peach. Unoaked. A great aperitif wine, or paired with appetizers or seafood dishes
• Grillo Parlante IGT 2005 Fondo Antico, Sicily, Italy

  40.00
  Grillo is an indigenous Sicilian grape, and also the Italian word for cricket, which is why there’s one on the label. Grillo Parlante means “talking cricket”, the original name for Jiminy Cricket in the classic Italian novel Pinocchio. As a wine, Grillo is dry, unoaked and medium bodied, with tropical aromas and flavours of stone fruit and pineapple. A seafood wine but also a good match for chicken and other poultry dishes
• Friulano DOC 2007 Ronco del Gelso, Friuli, Italy

  50.00
  This wine, made from 100% Tocai grapes, received its eleventh consecutive Tre Bicchieri award from Gambero Rosso in 2008. Made following organic methods, it is medium-bodied and dry with intense aromas and flavours of exotic herbs, nuts, honeydew melon, and dried fruit (figs) . Refreshing and crisp, a great match for dishes featuring earthier ingredients, or with herbs, including mushroom pastas, roasted chicken, grilled fish, and stuffed pork
• Pinot Grigio Marca Trevigiana IGT 2009 Masottina, Veneto, Italy

  35.00
  Classic Pinot Grigio – light- to medium-bodied, dry and refreshing. Aromas and flavours of fresh citrus, apples, and pears with mineral notes. Unoaked. Try on its own, or paired with appetizers or vegan and lighter-style dishes
• Soave Classico DOC 2007 Balestri Valda, Veneto, Italy

  45.00
  A blend of Garganega and Trebbiano grapes, from an area surrounding the historic castle town of Soave, in northeast Italy. Medium-bodied and dry, with aromas and flavours of baked apples, pear, almonds, with honey notes. Unoaked. Try with chicken or vegan dishes, as well as seafood, especially scallops.

• O Rosal 2006 Terras Gauda, Rais Baixas, Spain

  49.00
  A magnificent blend of Albariño, Loureira, and Caiño Blanco, all indigenous grapes from Galicia in northwest Spain. Medium-bodied, dry, with a very long, elegant finish. Rich aromas and flavours of golden delicious apples, pears, and citrus, with gentle floral and mineral notes. Unoaked. In addition to seafood, match with vegan and chicken dishes
• Godello Val de Sil DO 2006 Bodegas Valdesil, Galicia, Spain

  49.00
  From a rare indigenous grape grown in the remote Sil River Valley in northwest Spain. This wine comes from vines that were cuttings of over 100 year old vines, the first Godello vines planted in the region and still in family hands. Medium-bodied, dry, and smooth. Rich tropical aromas and flavours of white peach, almonds, and beeswax. Unoaked. It’s a great match for richer seafood, vegan, and chicken dishes.

• Sancerre “La Croix au Garde” 2008 Domaine Henry Pellé, Loire Valley, France

  59.00
  The modern‏ winery is located in the picturesque village of Morogues just east of Menetou-Salon, in the Loire Valley. Anne Pellé has run the domain since 1995. The vineyards are on chalky soils, rich in marl and oyster shells, and they practice organic viticulture. This wine was fermented in neutral vats using native yeasts, and kept on the lees until bottling, creating the perfect tension between acidity and fruit. Vivid apple and pear aromas and flavours with mineral notes. Polished and elegant, with a long clean finish. A great match for shellfish, seafood, and pork.
• Chablis 1er Cru “Vau de Vey” 2005 Château de Maligny, Burgundy, France

  73.00
  Château de Maligny is owned by the Durup family who have lived in the village of Maligny since the 15th century, and are now the largest landowners in the appellation. The wines are fermented and matured in stainless steel, resulting in consistently fine Chablis with the characteristic mineral nuances of the terroir, but with welcome fruitiness drawn from the Chardonnay grape. Pale straw colour with green tints, with rich fruit – apple and pear – aromas and flavours with pronounced mineral tones, which enhances the structure and character. A long finish, and a great match for fuller dishes, including seafood, chicken, and pork

• Goldberg Riesling QbA 2009 Weingut Johann Peter Mertes, Saar, Germany

  39.00
  Since 1891 five generations of the Mertes family has cultivated vines in the Saar River Valley. From vines grown on steep slate slopes of the Wawerner Goldberg (or Golden Mountain) , this crisp, dry Riesling offers up citrus fruit aromas flavours – limes in particular – with mineral notes and a vibrant finish. Classic dry Riesling; a great match for spicier dishes, seafood, and pork.

• Aglianico IGT 2008 Crea Vini, Abruzzo, Italy

  30.00
  Aglianico is an ancient grape, likely introduced to southern Italy by the Greeks around the 6th Century. It has the potential for ageing – sometimes called the Barolo of the South -- however this version is smooth and round, and enjoyable now. Aromas and flavours of dark fruits, plum in particular, with smoky dark chocolate and mineral notes. Match with pasta dishes and lamb
• Rosso di Toscana “Il Bosco” IGT 2006 Azienda Agricola Casale di Daviddi, Tuscany, Italy

  35.00
  This wine is 100% Sangiovese, the same grape (Prugnolo Gentile) used to make the famous Vino Nobile Montepulciano DOCG, but with only a few months ageing. Medium-bodied, with earthy/floral aromas and flavours of dark fruits – dried cherries and plum – and a balanced finish (medium tannins and good acidity) . Match with pasta dishes, veal, and grilled meats.
• Valpolicella Classico DOC 2008 Brigaldara, Veneto, Italy

  36.00
  Traditional Valpolicella‏ is a blend of Rondinella, Corvina, and Molinara grapes. This version has a touch of Sangiovese (the grape of Chianti) in the blend. Medium-bodied with smooth tannins, and earthy aromas and flavours of cherries and bitter chocolate. Match with white meat dishes and pasta.
• Primitivo di Manduria DOC 2005 Vinicola Mediterranea, Puglia, Italy

  40.00
  Primitivo is the Italian version of the Zinfandel grape. A rich, medium-bodied wine full of dark ripe aromas and flavours of plum and cherry with hints of smoke and bittersweet chocolate. Medium-bodied, with good length and quality on the finish. Match with beef and lamb dishes
• Rosso Piceno Superiore Leo Guelfus DOC 2006 Vinicola Sangiovanni, Marches, Italy

  41.00
  An award-winning wine (short-listed for the prestigious Tre Bicchieri award from Italy’s Gambero Rosso magazine) from an emerging wine region, Marches, located to the east of Tuscany. This is a blend of Montepulciano (60%) and Sangiovese (40%) grapes, aged in traditional large Slavonian barrels for 4 months. Deep aromas and flavours of dark plum and cherry, and bittersweet chocolate notes. Medium-bodied, pair with grilled meats and game
• Syrah 2007 Fondo Antico, Sicily, Italy

  44.00
  Syrah is the same grape as Australia’s Shiraz, but in Europe they prefer to use the traditional grape name. Medium- to full-bodied, with rich aromas and flavours of smoky blackberry fruit and black-pepper spice. A great match for beef, lamb, and game dishes
• Dolcetto d’Alba DOC Vigna del Mandorlo 2008 Elvio Cogno, Piedmont, Italy

  46.00
  Dolcetto at‏ its best – aged for eight months in large Slavonian oak barrels and six months in bottle before release. Deep ruby red in colour, this wine is full and round on the palate, with aromas and flavours of dark cherries and plums, with notes of mocha and almond. Pairs well with pasta and most grilled meat dishes
• Chianti Classico Riserva Montegiachi DOCG 2004 Agricola del Chianti Geografico, Tuscany, Italy

  54.00
  A more modern-style Chianti (aged in small French-oak barrels) , medium-bodied, with aromas and flavours of sweet red berries and cherry with herbal/spice notes. Round, soft tannins; match with pasta, veal, and grilled meat dishes
• Barbera d’Alba DOC Bricco dei Merli 2008 Elvio Cogno, Piedmont, Italy

  65.00
  Single-vineyard Barbera,‏ aged for 12 months in French Allier-oak barrels – 40% new and 60% second passage. Dark ruby red colour with aromas and flavours of plums and dark cherries, and notes of mocha and sultanas on the finish. Full-bodied, round, and elegant. Pairs well with grilled meat dishes, and lamb in particular.
• Langhe Rosso Montegrilli DOC 2007 Elvio Cogno, Piedmont, Italy

  68.00
  A unique‏ 50-50 blend of Nebbiolo (the grape of Barolo) and Barbera, aged for just over 12 months in small French-oak barrels. A full-bodied wine with aromas and flavours of wild berries, plums, and black raspberries with mocha, spice, and vanilla notes. Firm tannins make this an excellent wine to pair with grilled meats, particularly game and lamb dishes
• Chianti Colli Senesi DOCG 2007 Agricoltori del Geografico, Tuscany, Italy

  33.00
  From 85%‏ Sangiovese and 15% Canaiolo nero grapes, grown in the Tuscan hills, near San Gimignano. Deep ruby colour, medium-bodied, with earthy aromas and flavours of bright red (cherry) fruits. A great match for pasta dishes, veal and roasted meats
• Montepulciano d’Abruzzo DOC 2007 Azienda Agricola Masciarelli, Abbruzzo, Italy

  36.00
  Made from 100% Montepulciano grapes. Deep, ruby colour, with rich aromas and flavours of cherries and blackberries with notes of leather and violets. Medium-bodied with soft tannins. Match with steak and other grilled meat dishes
• Nero d’Avola 2007 Fondo Antico, Sicily, Italy

  38.00
  Nero d’Avola is the main indigenous red wine grape of Sicily. This version was not matured in oak barrels, but is full and rich due to the ripening power of the Sicilian sun. Medium- bodied, with aromas and flavours of fresh plum, cherry, and blackberry fruit with pepper-spice notes. Match with beef and lamb, as well as grilled tuna dishes
• Rosso di Toscana IGT 2006 La Lecciaia, Tuscany, Italy

  41.00
  This wine is 100% Sangiovese Grosso, the same grapes that are used to make Brunello (see Reserve wine list) . Medium-bodied, with earthy aromas and flavours of dark fruits, cherries, and mocha. Well-integrated tannins – a great match for grilled meat dishes, especially game
• Chianti Classico Clemente VII 2008 Castelli del Grevepesa, Tuscany, Italy

  43.00
  From 100%‏ Sangiovese grapes, aged in both traditional large Slavonian oak barrels (85%) and newer style French-oak barrique, resulting in a smooth, medium- to full-bodied wine. Earthy aromas and flavours of cherry, plum, and slight leather notes. Match with pasta dishes and veal.
• Valpolicella Classico Superiore Ripasso Cicilio 2006 Degani, Veneto, Italy

  46.00
  Ripasso (re-passed) means to soak the pressed skins of Amarone (see Reserve wines) in regular Valpolicella, to produce a more full-bodied wine, with rich aromas and flavours of dried plums, cherries, and chocolate, and notes of bitter herbs. A great match with braised meat dishes and game
• Chianti Classico DOCG 2005 Poggio Amorelli, Tuscany, Italy

  50.00
  Traditionally made Chianti (aged in large Slavonian-oak barrels) , medium-bodied, with earthy aromas and flavours of cherry, plums, leather, and spices. Smooth tannins and a long finish; a classic match for pasta, veal, and grilled meat dishes
• Rubro Colli Martani DOC 2004 Cantina Franco Todini, Umbria, Italy

  56.00
  This award-winning wine is a blend of Sangiovese (85%) and Merlot, aged in new French-oak barrels for over 12 months. Following the traditions of regions like Montalcino, the wine spent a further year in bottles for refinement resulting in a more elegant wine; each sip full, powerful, and silky. Aromas and flavours of dark, wild berry fruit, cherry, and plum, with earthy notes of herbs, spices, and mocha. The tannins are firm and the finish is long and rich. Match with fuller-style pasta dishes, as well as grilled, roasted, and braised meat dishes.
• Valpolicella Classico Ripasso Bosan DOC 2007 Cesari, Veneto, Italy

  65.00
  A rare single-vineyard Ripasso, following on the reputation of the Bosan Amarone della Valpolicella offered in the Reserve section. A blend of 80% Corvina and 20% Rondinella grapes, the Valpolicella wine was allowed to re-ferment on the Amarone must for about 15 days then aged in French oak casks for 12 months. Following assemblage, the wine was kept for 6 months in larger oak casks with about 8 months bottle refining before release. The result is a complex wine with aromas and flavours of red fruits – dried cherries and dark plums. Medium-bodied, smooth, with balancing acidity. Match with grilled or braised meat dishes
• Merlot Piave DOC Ai Palazzi 2004 Masottina, Veneto, Italy

  70.00
  Made from 100% Merlot grapes from a single-vineyard site in the Piave region: an area known for the development of traditional Bordeaux varietals – Cabernet Sauvignon, Merlot, and Cabernet Franc. The grapes were carefully selected for ripeness and the wine was matured in large Slavonian oak barrels and then smaller French-oak barriques for a total of 36 months. Aromas and flavours of plums, cherries, dark raspberries, cocoa, and oriental spices. Full-bodied, balanced, elegant, and full of flavour. Match with grilled meat dishes, especially lamb

• Ribera del Duero Crianza DO 2006 Bodegas Félix Callejo, Ribero del Duero, Spain

  41.00
  Made from 100% old-vine Tinto Fino (Tempranillo) , aged for 12 months in seasoned American oak barrels. Medium- to full-bodied with aromas and flavours of dark red fruits, leather, and spicy oak notes. Pair with grilled meats, particularly game and lamb dishes
• Rioja Crianza DOCa 2004 Oscar Tobía, Rioja, Spain

  46.00
  Made from 100% Tempranillo grapes, this wine received 4 stars from Vines magazine. Medium- to full-bodied, with aromas and flavours of dark berry fruits, mocha, and vanilla. Smooth finish and smooth tannins make this an excellent match for vegetarian, veal, and grilled meat dishes, and a traditional match for lamb.
• Rioja Crianza DOCa 2004 Bodegas LAN, Rioja, Spain

  46.00
  Made from 85% Tempranillo, 10% Mazuelo, and 5% Graciano (Grenache) grapes, from 30-year old vines grown on a select parcel of land called Pago El Rincón. After a temperature- controlled fermentation, the wine was aged for 5 months in French oak barrels, and 4 months in Russian oak barrels, then bottled unfiltered. Medium--bodied, with aromas and flavours of red fruits with mocha and herb notes. Smooth finish and tannins make this an excellent match for veal, duck, and lamb.
• Finca L’Argata DO 2006 Cellers Joan d’Anguera, Montsant, Spain

  60.00
  A blend of 40% Syrah, 40% Grenache (Garnacha) , and 20% Carignan (Carineña) . The wine was fermented in temperature-controlled tanks, and then aged in French oak barrels (Allier) for 14 months. Aromas and flavours of dark cherry, currant, dark chocolate, with vanilla spice and truffle notes. Full-bodied with a rich long finish. Excellent depth and balance. Match with grilled meats, especially beef and lamb

• Bordeaux Supérieur AOC 2006 Château Chavragnac, Bordeaux, France

  49.00
  The Bordeaux Supérieur appellation is quite broad and varied, and the red wines can offer great value. Such is the case with this wine. It is made from organic grapes and offers bright red fruit aromas and flavours – characteristic of red Bordeaux – with appealing complexity and a long finish. Match with grilled meat dishes, lamb, and game
• Grand Vin de Graves AOC 2004 Château des Jaubertes, Bordeaux, France

  56.00
  A blend of 55% Cabernet Sauvignon and 45% Merlot, from old vines. Medium-bodied, with aromas and flavours of black currants, plums, fresh herbs, and vanilla spice notes. Evolving tannins; a great match for grilled meat dishes, lamb and game.
• Baby del Rey VDP des Côtes Catalanes 2007 Clos del Rey, Maury, France

  51.00
  One of the wines of Jacques Montagné, from about 30 Ha farmed near Maury in southwest France, this wine is a blend of Grenache, Carignan, and Syrah. Bright, dense, inky blue/purple colour, with aromas and flavours of blueberry, plums, and crème de mûr, with white pepper and mineral notes. Great mouth feel, medium-bodied, and a lively long finish. Versatile; match with grilled meat dishes and lamb, and a good pairing with spicier-style dishes.
• Côtes de Nuits Villages Vielles Vignes AOC 2008 Maison Roche de Bellene, Burgundy, France

  59.00
  Maison Roche de Bellene is the new négociant business of rising star winemaker Nicolas Potel. He works with small parcels of low-yielding, older vines, to create wines of great character and finesse. Rich aromas and flavours of sweet dark cherry, crème de cassis, and grenadine, with classic barny-tobacco and underbrush notes. Plush and silky with a complex lingering finish. Match with grilled salmon, grilled and braised meat dishes, and lighter game.

• Cava Kripta Gran Reserva 2004 Augusti Torelló Mata, Penedes, Spain

  130.00
  Kripta, created in 1979 by Agustí Torelló Mata, was described by Michel Bettane, an influential French wine critic, as “a sparkling wine comparable to the very best Champagnes”, and awarded it 18/20 points, the highest for that tasting. He also included Kripta in his book “The Best 100 Wines of the World” along with four other sparkling wines (all Champagne) . The bottle is amphora-shaped and the label was designed by Rafael Bartolozzi. Made using indigenous grapes (Macabeo, Xarel-lo, and Parellada) , from 60+ year old vines, the second fermentation took place in the bottle for over four years, resulting in a fine, persistent mousse. Aromas and flavours reminiscent of brioche, vanilla, hazelnuts, citrus, and ripe fruits – pear and yellow apple. Very elegant with a delicate finish: match with shellfish and chicken dishes.
• Dom Pérignon 1998 Moët et Chandon, Champagne, France

  295.00
  This ultimate anniversary or birthday celebration bubbly is named after a young Benedictine monk who, in 17th century France, made many important contributions to the production and quality of champagne. The assemblage is always Chardonnay and Pinot Noir grapes, and only made in outstanding vintages, Dom Pérignon is the Prestige Cuvée of the famous Champagne house of Moët et Chandon. Stylish and elegant with aromas and flavours of citrus, almond, artisanal bread, green apple, and pear. The palate is embracing, with regal finesse on the finish. Wonderful on its own, Dom Pérignon has the structure to carry through the meal, especially paired with richer dishes like lobster

• Old Vines Chardonnay Niagara River VQA 2008 Lailey Vineyard, Niagara-on-the-Lake, Ontario

  90.00
  Sourced from perhaps the oldest Chardonnay vines in Ontario, planted in 1975 by Donna and David Lailey. The alcoholic and malolactic fermentations took place in new French oak barrels, then the wine was further aged in the same barrels for 11 months with frequent lees stirring. Complex aromas and flavours of tropical fruits, orange citrus, apple, lemon custard, nuts and toast. Rich and creamy, with balancing acidity and a long elegant finish. This wine will impress if you are a fan of rich white Burgundies. Pair with richer seafood dishes, particularly shellfish, but also white meats

• Sauvignon Blanc Te Koko 2005 Cloudy Bay, Marlborough, New Zealand

  110.00
  The bay at the eastern end of Marlborough, named Cloudy Bay by Captain Cook, was originally known as Te Koko-o-Kupe by the Maori. This wine is a unique expression of the Sauvignon Blanc grape: full-bodied, intensely aromatic and richly textured. After a primary fermentation with natural yeasts (and full malolactic fermentation) , the wine is left in French oak barrels for 18 months before bottling. Aromas and flavours of lychee, mango, apricot, and honeysuckle with hints of pistachio, herbs, and smoky oak. Pair with seafood, particularly shellfish, but also white meats

• Chablis Montmains 1er Cru 2002 Etienne Boileau, Burgundy, France

  110.00
  Montmains is one of the 17 Premiers Crus of Chablis, an important white-wine appellation of Burgundy using 100% Chardonnay grapes. Boileau follows a more traditional production regime of using older oak barrels for aging and preventing malolactic fermentation from occurring. The result is more mineral-driven wines with bright acidity and a long finish. The aromas and flavours are reminiscent of apple, mango, and peach with notes of lychee, white flowers, and verveine. Mineral on the finish, with a backbone of crisp acidity: a good match for scallops, oysters, and lighter fish, but also a refreshing foil for richer dishes like crab
• Puligny-Montrachet Les Folatières 1er Cru 2006 Domaine LeFlaive, Burgundy, France

  210.00
  This winery follows biodynamic agricultural practices. Made from Chardonnay grapes selected from three sites within this prestigious Premier Cru vineyard, the wine was fermented in 20% new French oak barrels (1/3 Vosges and 2/3 Alliers) , and aged for 12 months before bottling. The result is a rich, ripe, creamy wine with aromas and flavours of apricots, nuts, candied citrus, with notes of nuts and minerals. Rated 92pts by the International Wine Cellar magazine. Pair with fuller-style foods, including seafood and white meat dishes.

• Meritage Niagara Peninsula VQA 2007 Tawse Winery, Beamsville Bench, Ontario

  105.00
  Sourced from 10-15 year-old vines grown according to both organic and biodynamic principles. This wine is a blend of Cabernet Sauvignon (35%) , Merlot (28%) , and Cabernet Franc (27%) , each lot individually fermented and matured in French-oak barrels. Rich and complex aromas and flavours of dark ripe fruits with earthy notes of tobacco, cedar, spices, and dark chocolate. Full-bodied, with firm tannins and a long evolving finish. Pair with full-flavoured dishes, particularly steak, but also game meats and braised meat dishes

• Barolo Cascina Nuova DOCG 2005 Elvio Cogno, Piedmont, Italy

  105.00
  Located in Ravera, the important Barolo sub-zone of Novello, Elvio Cogno is owned and operated by Valter Fissore and his wife Nadia Cogno. Made from Lampia and Michet clones of Nebbiolo; aged only in larger 25hl Slavonian casks and in bottle before release. Classic Nebbiolo, with dark fruit – dark plum and cherry – aromas and flavours with spice, truffle, leather, and red licorice notes. Balanced, full-bodied, with firm tannins and a nice long finish; pair with meat dishes, especially braised meat dishes.
• Brunello di Montalcino DOCG 2003 La Lecciaia, Tuscany, Italy

  110.00
  La Lecciaia is situated in Vallafrico, and shares a southwest exposure, with some of the oldest and most prestigious vineyards of Montalcino. The winery is equipped with modern winemaking technology, yet La Lecciaia still adheres to the traditions of Brunello. This wine was awarded 91 points from the prestigious Wine Spectator magazine. This wine has complex, earthy aromas and flavours of dark cherries and plums, with cedar notes. Elegant, medium-bodied and well structured; a good match for grilled meats, fuller-bodied dishes, including game
• Barolo DOCG 2003 Baroli, Piedmont, Italy

  135.00
  A modern (fruit forward) style of Barolo made by Silvano and Elena Baroli in the recently renovated La Brunella property in Castigione Faletto. Aromas and flavours of ripe strawberry, blackberry, with distinctive violet-rose and licorice notes. Smooth tannins: pair with earthier-style dishes, as well as grilled and braised meat dishes
• Montefalco Rosso DOC Reserva 2005 Arnaldo Caprai, Umbria, Italy

  155.00
  Arnaldo Caprai is one of the most innovative and influential winemakers in Italy. He has almost single-handily secured a place on the world stage for the indigenous grape, Sagrantino, Made only in top vintages, this wine is a blend of 70% Sangiovese, 15% Sagrantino, and 15% Merlot aged for over 20 months in a combination of large Slavonian (traditional) and small French-oak barrels. Full-bodied and rich with aromas and flavours of wild berries, ripe plum, and blackberry, with notes of mocha and vanilla spice. Match with veal shank and grilled meat dishes, including lamb and game
• Barolo Cannubi DOCG 2004 Cascina Adelaide, Piedmont, Italy

  160.00
  Cannubi is the most famous Cru in Barolo, and perhaps the most historic with references to its existence dating back over 300 years ago. Cascina Adelaide owns approximately 0.5 Ha of this site, planted to an intensive 5,000 vine stock per Ha. Made in a more modern style (aged in French oak barrels for 24 months) , this wine opens more expressively than other wines of the Cru, but finishes firmly and with elegance, like classic Nebbiolo. Aromas and flavours of dark plum and cherry fruit with floral notes of truffle, mocha, and red licorice. Pair with braised meat dishes
• Brunello di Montalcino DOCG 2003 Castello Tricherchi, Agricoltori del Geografico, Tuscany, Italy

  105.00
  Located in‏ the southwest corner of Tuscany, winemakers in the tiny hilltop town of Montalcino produce one of Italy’s most famous wines, Brunello, made from 100% Sangiovese grosso grapes. To the west of the historic town, a fully-functioning modern winery was built within a castle that was designed for the noble Tricerchi family in the 15th century. This wine was awarded 90 points from the prestigious Wine Spectator magazine. Earthy aromas and flavours of blackberry and plums, with mint and leather notes. Elegant, medium-bodied, with fine tannins; a good match for pasta dishes, grilled meats, and game
• Oracolo IGT 2004 Poggio Amorelli, Tuscany, Italy

  125.00
  A rare Super-Tuscan wine from the spectacular 2004 vintage: only 30 bottles were exported to Canada. A blend of Sangiovese, Merlot, and Colorino, aged for 14 months in French oak barrels and six months in bottle before release. Deep, rich, aromas and flavours of wild berries, ripe cherries, and dark chocolate with pepper spice and vanilla notes. Round and smooth with a long finish. Pair with grilled and braised meat dishes, including game meats.
• Amarone della Valpolicella Bosan DOC 2000 Cesari, Veneto, Italy

  145.00
  Amarone della Valpolicella is made following the appassimento method of partially air-drying grapes for approximately four months, until the grapes have lost about a third of their mass, thus concentrating the flavours and sugars. This is a modern style of Amarone, a blend of Rondinella and Corvina grapes aged for over three years in a combination of large Slavonian oak barrels and smaller French oak barrique. Full-bodied and rich with aromas and flavours of dried cherries, raisins, cocoa, and sweet oak spices. Match with grilled and braised meat dishes.
• Montepulciano d’Abruzzo Villa Gemma DOC 2003 Azienda Agricola Masciarelli, Abruzzo, Italy

  155.00
  This wine received the prestigious Tre Bicchieri award from Gambero Rosso magazine in 2006. This wine was aged for over three years before release; 24 months of which the wine was in new French-oak barrels. Full-bodied and rich with aromas and flavours of wild fruits and blackberries, with earthy notes of chocolate, leather, and sweet vanilla spice. Match with grilled meat dishes, including lamb and game. Save some wine if we have dark chocolate desserts on the menu

• Moulis-en-Médoc, Cru Bourgeois AOC 2001 Château Biston-Brillette, Bordeaux, France

  85.00
  Moulis is a commune in the Gironde department in Aquitaine, one of six communal appellations in the Haut-Médoc, and classified Crus Bourgeois. This is a small but top-quality property planted to the classic Bordeaux varieties; Cabernet Sauvignon, Merlot, and Petit Verdot. This wine is mainly Cabernet (55%) and Merlot (40%) , aged for over 14 months in oak barrels, 25% new. Dark fruit aromas and flavours – blackcurrant and plum – with cedar spiceand floral notes. Supple tannins, mature, with a long elegant finish. Match with lamb and beef.
• Châteauneuf-du-Pape 2002 Domaine Charvin, Rhône Valley, France

  120.00
  This small estate was established in 1851 and is now run by sixth generation owners. A large part of their wine is sold to négociant, and only the best is bottled under their own name. Most of the vines are over 50 years old, and the blend is 80% Grenache, 15% Syrah, and the rest Mourvèdre and Vaccarèse, depending on the vintage. The wines are aged 18 months in large vats and bottled unfiltered. The style is more Burgundian than Rhône, with aromas and flavours of ripe black cherry and blackberry, with notes of spices and smoky oak, and a long, silky finish. Will open up nicely in the decanter – pair with grilled meats, particularly game
• Châteauneuf-du-Pape Cuvée des Cadettes 2004 Château La Nerthe, Rhône Valley, France

  175.00
  This wine is only made in exceptional years. Robert Parker Jr. awarded it an impressive 93pts. Cuvée des Cadettes is the name given to a small parcel of land where the 100 year old Grenache vines are grown that make up the biggest part of the blend. Mourvedre (33%) and Syrah (23%) make up the rest, and they are co-fermented and aged together for 18 months in new French oak barrels. This is a powerful wine, and will take some time in the decanter to open up. Rich aromas and flavours of raspberry, baked cherry, licorice, and menthol, with cinnamon spice and garrigue notes. Pair with grilled meats, particularly game
• Saint-Émilion Grand Cru Classé 1988 Château Cap de Mourlin, Bordeaux, France

  210.00
  The Capdemourlin family have lived in Saint-Émilion since 1580, and this is the oldest winery in the appellation. The estate was classified Grand Cru Classé during the original classification of 1958, and has retained the status ever since. The vineyard covers 14 hectares planted to Merlot (65%) , Cabernet Franc (25%) , and Cabernet Sauvignon (10%) . Half the wine is aged in new French-oak barrels, and the rest in 1-yr-old barrels. This is a fully-mature wine from a cooler vintage, with aromas and flavors of black currants, cherry, herbs, and minerals, with plum compote notes. The tannins and fruit have mellowed, so the wine will show best paired with filet mignon or lamb, or an assortment of cheese at the end of the meal
• Nuits-St.-Georges Les Chaignots 1er Cru 2000 Domaine Henri Gouges, Burgundy, France

  110.00
  Established by Henri Gouges at the beginning of the 20th century, the 14.5 Ha estate is now run by his grandchildren. The .5 Ha Les Chaignots Premiers Cru vineyard is on the northern side of Nuits, so the Pinot Noir grapes are generally regarded to have the potential to producer a softer, more finessed style of wine than other Nuits-St.Georges crus. Layered aromas and flavors of ripe black fruit (cherry) and notes of mineral and chocolate on the finish. Soft and enveloping, with fine tannins and a juicy finish. Will pair well with most meat dishes, particularly beef tenderloin and lamb.
• Château Corton Grancey Grand Cru 2003 Louis Latour, Burgundy, France

  170.00
  The winery of Corton-Grancey dates back to 1832, and has been a cuverie for Domaine Louis Latour since 1891. Produced only in years when the Pinot Noir grapes reach perfect maturity, Wine Spectator magazine awarded this wine 92pts. The source Pinot Noir vineyards combine Les Bressandes, Les Chaumes, Les Pougets, Les Perrieres, and Les Greves planted with vines with an average age of over 40 years. After being aged for 18 months, each cask is meticulously tasted and appraised and only the finest are blended to make the final wine of Château Corton-Grancey. Aromas and flavours of cherry compote, black fruits, and underbrush, with hints of bitter chocolate and spices. Pair with meat dishes, including game and lamb.
• Châteauneuf-du-Pape 1993 Domaine de la Janesse, Rhône Valley, France

  195.00
  In relative terms this is a young estate, established in 1967, yet it adheres closely to the traditions of the appellation. The blend is 75% Grenache, 15% Syrah, and 10% Mourvedre, aged for approximately 18 months in combination of large vats (Foudres) – 80% -- and small French-oak barrels, of which about a third are new. The final wine is assembled only a week or so before bottling to preserve the freshness of the wine and to ensure a more precise blend. This is a fully-mature wine with complex aromas and flavours of raspberry, black cherry, underbrush, licorice, leather, Provençal herbs, and pepper spice. Pair with filet mignon, game, and lamb
• St. Julien 2er Cru 2001 Château Ducru-Beaucaillou, Bordeaux, France

  220.00
  Château Ducru-Beaucaillou is one of Bordeaux’s leading “Super Seconds”, meaning it comes close to matching wines in the higher First Growth category. The property’s 50 hectares of vineyards are planted to Cabernet Sauvignon (65%) , Merlot (25%) , Cabernet Franc, and Malbec (5% each) on classic Right Bank soil. The wines are matured in French-oak barriques (50-60% new) for 18 months. Well-balanced with aromas and flavours of black cherry, raspberry liqueur, minerals, graphite, black currants, and cinnamon spice notes. Medium-bodied and elegant, will pair well with steak and game dishes

• Reserve Shiraz 2004 Geoff Merrill, South Australia

  105.00
  Geoff Merrill started his winery in 1988 near Adelaide, and has continued to gain national and international recognition for his distinctive style of winemaking and his zest for life. His winemaking philosophy is to make wines with regional, varietal, and vintage expression, without excessive winemaker intervention, and in 2005 these efforts were recognized when Geoff won the prestigious Jimmy Watson Trophy (best new wine) at the Royal Melbourne Show for this wine. Made from 100% Shiraz grapes from the McLaren Vale, an area known for wines of intense power and flavour, selected from only the best parcels aged in small French and American oak barrels (hogsheads) , matured for 33 months prior to bottling, unfiltered. Deep, dark, rich in colour, with black purple hues. The nose is bold and complex, with aromas and flavours of ripe dark berry fruit – plum, cherry, blackberry – and notes of liquorice, herbs, dark chocolate, and spices. Full-bodied, elegant, and luscious, with fine tannins and a very long, evolving finish. Match with grilled meat dishes
• Grange 2003 Penfold’s, Barossa Valley, Australia

  425.00
  Grange is Australia's most famous wine and is officially listed as a Heritage Icon of South Australia. The most powerful expression of Penfolds long history and traditions, Grange boasts an unbroken line of vintages since Max Schubert’s experimental 1951 vintage, and demonstrates the synergy between Shiraz with the soils and climates of South Australia. Grange is an assemblage of vineyards, and not a single source: the 2003 vintage is 97% Shiraz and 3% Cabernet Sauvignon from Barossa Valley, Coonawarra, McLaren Vale, and the Kalimna Estate Vineyard, matured for 15 months in new American oak hogsheads. Wine Spectator magazine awarded it 94pts. A complex and elegant wine, with layering aromas and flavours of blueberries, plum, quince, cola, aniseed, and mocha flavors, over fine tannins and a long finish. Pair with steak, venison, and other game meats

• Zinfandel 2006 Frog’s Leap Winery, Rutherford, Napa Valley, California

  99.00
  This winery follows organic practices. Made from 87% Zinfandel, with a touch of Petit Verdot (10%) and Carignan (3%) in the blend; so not your typical overripe Zin. Aromas and flavours of wild berry fruits and spicy notes. Full-bodied and well-integrated tannins: pair with grilled meats, and especially game.
• Merlot 2005 Whitehall Lane, St. Helena, Napa Valley, California

  120.00
  One of‏ Napa’s top wineries according to Wine Spectator magazine, and this wine won the Editor’s Choice Award from Wine Enthusiast magazine. Napa Valley Merlot, with a touch of Cabernet Sauvignon (8%) and Syrah (7%) in the blend. Full-bodied, with velvety tannins, and aromas and flavours of blackberries, plum, cocoa, violets, vanilla spice notes. Pair with grilled meats – venison and lamb.
• Merlot 2006 Duckhorn Vineyards, Napa Valley, California

  165.00
  This wine is a blend of grapes from estate vineyards, combined with select sites from independent growers throughout the Napa Valley. Small amounts (2% each) of Cabernet Sauvignon and Petit Verdot were added to the blend to give the wine a touch more complexity. The wine matured in 100% French oak barrels, 30% of which were new. Intense aromas and flavours of plum, raspberry, and red cherry, with notes of sandalwood and vanilla spice. Round and full, with a rich evolving finish. Pair with grilled meats, particularly lamb.
• Cabernet Sauvignon 2006 Caymus Vineyards, Rutherford, Napa Valley, California

  180.00
  Charles Wagner planted his first Cabernet Sauvignon vineyards in 1965, and released 240 cases of his first wine from those vineyards in 1972. Today, under the direction of his son, Chuck Wagner, Caymus Vineyards produces one of the top Cabernet Sauvignons in California. Deep, rich aromas and flavours of blackberries, dark cherry, cassis, and plum with notes of vanilla and dark chocolate: the aromas and flavours evolve and grow richer with each sip. The tannins are fine, and the wine is full and rich. Pair with steak, lamb, or venison.
• Padrone 2006 Signorello Vineyards, Napa Valley, California

  260.00
  Padrone is a proprietary red wine, dedicated to Ray Sr., the founder of Signorello Vineyards. The grapes are sourced from two unique sites within an estate-owned hillside vineyard, on very low-yielding vines. Native yeasts were used to initiate the fermentation, and the wine was aged for 21 months in a selection of French-oak barrels, 70% new, and bottled unfiltered. Deep, dark colour with rich aromas and flavours of blackberry, raspberry, and cranberry, with evolving notes of vanilla, liquorice, and dark chocolate. The tannins are integrated and the wine is full and rich, with a long silky finish. Pair with steak, lamb, and game meats
• Cabernet Sauvignon Jack London 2005 Kenwood Vineyards, Sonoma County, California

  100.00
  Since 1976, Kenwood has been granted the exclusive rights to produce wines from Jack London's historic vineyard in Glen Ellen. This unique red lava soil vineyard, located on the eastern slope of Sonoma Mountain, was first planted in the late 1800s and has always produced distinctive red wine. A blend of 93% Cabernet Sauvignon and 7% Merlot, aged in French oak barrels for two years. Rich and full-bodied with aromas and flavours of plum, black currant, hazelnut, pipe tobacco and vanilla spice notes. Will match steak, lamb, and roasted meats
• Cabernet Sauvignon 2005 Signorello Vineyards, Napa Valley, California

  150.00
  Signorello Vineyards started in the mid 1970s by Ray Sr., with 100 acres on Silverado Trail and a plan to only grow and sell grapes to Napa Valley wineries. Just over a decade later wine production began in their new winery, and today Ray Jr. continues to make world-class wine. A blend of 75% Cabernet Sauvignon, 18% Merlot, and 7% Cabernet Franc, the grapes received extended skin maceration, and the wine was aged for 21 months in a selection of French-oak barrels, 43% new. Bottled unfiltered. Deep, dark ruby colour with rich aromas and flavours of dark raspberry, blackberry, and blueberry with notes of cedar, tobacco, vanilla, and dark chocolate. The wine is full and rich, with a long finish. Pair with steak, lamb, and game meats.
• Pinot Noir Klopp Ranch 2001 Merry Edwards, Russian River Valley, Sonoma County, California

  175.00
  Starting her career in 1973, Merry Edwards is one of California’s first female winemakers. The Klopp Ranch Pinot is a consistent star in her portfolio since the first vineyard designation in 1999. This wine received 93pts from Wine and Spirits magazine. Full and luscious with aromas and flavours of blackberry, dark cherry, black raspberry and Santa Rosa plum, with notes of cola, toasted oak, and cocoa. The tannins are full, yet smooth. Pair with grilled meat dishes, and venison.
• Profile 2004 Merryvale Vineyards, St. Helena, Napa Valley, California

  250.00
  Located in‏ an historic winery building – the first winery built in Napa Valley after the repeal of Prohibition – in beautiful St. Helena, the Schlatter Family produces elegant wines in the formal European style, while showcasing the luscious fruit character that is distinctively Napa. Profile is a proprietary Bordeaux varietal blend of 79% Cabernet Sauvignon, 12% Petit Verdot, 7% Merlot, and 2% Cabernet Franc. The grapes receive an extended maceration on the skins and the juice is inoculated with native yeasts. After 18 months aging in French oak barrels (90% new) , the wine is bottled, unfiltered. Deep aromas and flavours of black cherry, blackcurrant (cassis) , and plum with spicy notes of vanilla, cedar, coffee, and dark chocolate. Full and rich wine, with elegant tannins and a long evolving finish. Pair with steak, lamb, venison, and other game meats.

• Vidal Icewine VQA 2005 Lailey, Niagara-on-the-Lake

  17.00 - 51.00
  A Bronze Medal winner at the Ontario Wine Awards. Icewine is made by allowing grapes to freeze on the vine and then picked and pressed while the juice is still frozen. This wine, made from 100% Vidal grapes, is luscious and rich wine with aromas and flavours of ripe apricot, mandarin, honey, sponge toffee, and caramel. Match with fruit desserts, as well as dark chocolate and cheeses
• Cassis NV Downey’s Estate Winery, Caledon

  7.00 - 20.00
  Made from Black Currants, this is an intense fruit wine, deep ruby purple in colour. Sweet and rich, with aromas and flavours of dark berry fruit with slight floral and herb notes. Full, however the fresh acidity provides a nice clean finish. Pair with richer desserts, including dark chocolate desserts
• Maple Gold NV Downey’s Estate Winery, Caledon

  9.00 - 28.00
  Enticing orange maple gold colour, with rich, sweet maple aromas and flavours and smoky/nutty notes. Early run syrup is used, so the palate is more elegant than full, yet it still has a rich mouth feel and a long clean finish. A “local” alternative to port-style drinks: match with hard cheese and dark chocolate desserts
• Framboise NV Downey’s Estate Winery, Caledon

  7.00 - 20.00
  Made from 100% raspberries. Sweet and rich, with aromas and flavours of fresh picked fruit – you think you are drinking raspberries – and notes of cassis. Think local and match with warm fruit desserts as well as dark chocolate desserts
• Liquore Grappa di Camomilla Distilleria Dott. Mario Montanaro

  14.00 - 110.00
  Don’t be put off by the word grappa in the name, this specialty drink of Northern Italy bears very little resemblance to that clear, often harsh spirit. This sweetened infusion of dried chamomile leaves and Grappa di Nebbiolo offers up a gentle warmth, with delicate tea-like aromas and flavours with notes of candied orange and nuts. Exotic and compelling, the aromas will last long after your glass is empty. Great at the end a meal and a good match for cheese or chocolate desserts
• Ten-Year-Old Tawny Port Taylor, Fladgate and Yeatman, Vila Nova de Gaia, Portugal

  8.00 - 80.00
  This fortified wine is called “Tawny port” because of the distinctive colour that results from being aged in large oak casks for a minimum of 10 years before release. It is warm, elegant, and smooth with subtle vanilla-wood aromas and flavours over notes of caramel, toffee, and orange peel. A perfect after-dinner drink – match with dark chocolate or coffee-flavoured desserts.

• D’eaubonne Napoleon VSOP

  5.00
• Courvoisier VSOP

  8.00
• Rémy Martin XO

  30.00
• Gaston De Lagrange VS

  6.00
• Rémy Martin VSOP

  12.00

• Clase Azul

  22.00
  Jalisco, 100% Webber Blue Agave reposado

• The Famous Grouse

  5.00
• Ballantine’s Finest

  9.00
• Johnnie Walker Blue

  35.00
• Glenmorangie Single Malt 10 years old (Highland)

  9.00
• Glenfiddich Single Malt 12 years old (Speyside)

  11.00
• Bowmore Single Malt 12 years old (Islay)

  15.00
• Chivas Regal 12 years old

  6.00
• Johnnie Walker Black

  10.00
• McClelland’s Single Malt

  6.00
• The Glenlivet Single Malt 12 years old (Speyside)

  11.00
• The Glenrothes Single Malt 1994 (Speyside)

  15.00

• Taylor fladgate Late Bottled Vintage 2003

  11.00

• Grey Goose

  10.00
• Stoli Vanilla

  10.00
• After Eight

  10.00
• Cosmopolitan

  10.00