Bymark
With Warm Potato Pancakes, Mustard Crème Fraiche, Sweet Onion & Chives | Suggested wine: TAWSE “ECHOS” CHARDONNAY 2005, NIAGARA
With Lime Spiked Avocado Parfait, Fresh Herbs, Roasted Tomato & Parsley Aioli | Suggested wine: RABL RIESLING STEINHOUSE 2005, KAMPTAL AUSTRALIA
With Sweet Peppers, Greens & Chili Citrus Dressing | Suggested wine: GEWURZTRAMINER 2004, PAUL ZINCK, ALSACE
With Asian Slaw, Crisp Noodles & Thai Dressing | Suggested champagne: CHANDON CALIFORNIA BRUT CLASSIC
With Butter Poached Scallops, Brown Butter, Crisp Parsley & Toasted Seeds | Suggested wine: BOGLE CHARDONNAY 2005, CALIFORNIA
With Arugula, Roasted Garlic, Extra Virgin Olive Oil & Fine Balsamic | Suggested wine: HAMELIN BAY SAUVIGNON BLANC 2006, MARGARET RIVER
With Asian Pear, Endive, Toasted Pecans & Grainy Mustard Vinaigrette | Suggested wine: PINOT GRIGIO 2005, TIEFENBRUNNER
With Roasted Onions, Aged Sheep’s Milk Cheese, Hazelnuts & Citrus | Suggested wine: CHABLIS 2004, BERNARD DEFAIX
With Bresaola, Artisan Goats Cheese, & Apple Balsamic Vinaigrette | Suggested martini: NAUTILUS SAUVIGNON BLANC 2006, MARLBOROUGH
With Classic Vinaigrette & Fresh Herbs & Tomato Onion Salsa | Suggested wine: PROSECCO DI VALDOBBIADENE 2004, OFF DRY, ITALY
With Caesar Vinaigrette, Reggiano Shards & Tomato Onion Salsa | Suggested wine: CASTLE ROCK CHARDONNAY 2005, CENTRAL COAST
With Parma Ham, Sopresata, Artisan Salami, Game Terrine, Mission Figs, Vincotto, Sea Salt & Warm Country Bread | Suggested wine: COTES DU RHONE 2005 “LES ABEILLES”, JEAN-LUC COLOMBO
With Condiments & Citrus | Suggested wine: VIOGNIER 2006, LES JAMELLES
With Select Condiments | Suggested wine: CHABLIS 2004, BERNARD DEFAIX
Composed Daily
With Herb Salad, Frites, Citrus Garlic Aioli & Warm Toast | Suggested wine: MCMANIS CABERNET SAUVIGNON 2005, CALIFORNIA
With Gingered Spiced Pears, Belgium Endive, Red Lettuce & Sherry Vinaigrette | Suggested wine: BOURGOGNE “PINOT NOIR” 2003, JEAN-CLAUDE BOISSET
With Woodland Mushroom Risotto | Suggested wine: SIX FOOT SIX PINOT NOIR 2004, VICTORIA, AUSTRALIA
With White Bean Ragout, Chorizo Sausage, Herb Tapenade & Fresh Horseradish | Suggested wine: PIRRAMIMMA “STOCK’S HILL” SHIRAZ 2004, MCLAREN VALE
With Heirloom Root Vegetables & Chanterelles | Suggested wine: CASTLE ROCK CHARDONNAY 2005, CENTRAL COAST
With Crème Fraiche & Housemade Corn Bread | Suggested wine: COTES DU RHONE 2005, “LES ABEILLES”, JEAN-LUC COLOMBO
With Charred Tomato Risotto, Parsley Aioli & Herb Salad | Suggested wine: CHABLIS 2004, BERNARD DEFAIX
With Curry Coconut, Braised Onions & Coriander | Suggested wine: TOKAY PINOT GRIS 2005, PAUL ZINCK, ALSACE
With Roasted Squash, Treviso, Chanterelles, Crisp Pancetta & Shallot Vinaigrette | Suggested wine: CAVE SPRING “DOLOMITE” RIESLING 2006, NIAGARA
With Organic Turkey, Crisp Pancetta, Heirloom Tomatoes, Red Lettuce, Herb Aioli & Crisp Frites | Suggested wine: ROSSO DI MONTALCINO “VAL DI SUGA” 2004, ANGELINI
With Spiced Yellow Fin Tuna Tatare, Water Cress, Jicama Salad & Wasabi crème fraiche & Yuzu Dressing | Suggested wine: RABL RIESLING STEINHOUSE 2005, KAMPTAL, AUSTRIA
With Aged Brie, Crisp Pancetta, Citrus Aioli & Pear Endive Salad | Suggested wine: NORTH 44 CHARDONNAY 2005, VINELAND, NIAGARA
With Roasted Peppers, Avocado, Arugula, Citrus Aioli & Crisp Frites | Suggested wine: TOKAY PINOT GRIS 2004, PAUL ZINCK, ALSACE
With Nicoise Salad & Horseradish Vinaigrette | Suggested wine: NAUTILUS SAUVIGNON BLANC 2006, MARLBOROUGH
With Spiced Lamb Meat Balls, Wild Mushrooms, Roasted Parsnip Natural Reduction & Fresh Basil | Suggested wine: CHIANTI COLLI FIORENTINI 2004 RISERVA, UGO BING | BYMARK Will Be Delighted To Cater Your Next Event.
With Texas White Prawns, Chorizo Sausage, Preserved Italian Chili & Fine Olive Oil | Suggested beer: BLANCHE DE CHAMBLY
8 oz. U.S.D.A Prime Beef With Brie de Meaux, Grilled Porcini, Shaved Winter Truffles & Crisp Onion Rings | Suggested wine: HAMELIN BAY “RAMPANT RED” SHIRAZ / CABERNET 2004, MARGARET RIVER
“Slow Roasted” With Crisp Baguette, Mustard Aioli, Sweet Onion, Horseradish & Crisp Frites | Suggested wine: PIRRAMIMMA “STOCK’S HILL” SHIRAZ 2004, MCLAREN VALE
10 oz. Aged 8 Weeks | Suggested wine: NORTH 44 RESERVE CABERNET VINELAND 2002, NIAGARA
14 oz. Aged 8 Weeks | Suggested wine: HAMELIN BAY CABERNET SAUVIGNON 2004, MARGARET RIVER
| Suggested tawny: TAYLOR 10 YEAR TAWNY | Suggested wine: CHATEAU ROUMIEU 2003, SAUTERNES
With Vanilla Crème Anglaise, Macadamia Praline & Banana Ice Cream | Suggested wine: CAVE SPRING LATE HARVEST CABERNET 2005, ONTARIO
| Suggested wine: INNISKILLIN LATE HAVEST VIDAL 2003, ONTARIO
With Roasted Marshmallow Ice Cream & Lemon Scented Macaroon | Suggested wine: LUSTAU PALO CORTADO, SHERRY
With Coconut Crisp & Chocolate Coated Peanut Butter Mousse | Suggested wine: TORCOLATO 2002, MACULAN
With Kumquat Compote Spice Chocolate Sauce & Sesame Almond Brandy Snap | Suggested match: GRAND MARNIER
With Dulce de Leche Rich Hot Chocolate Sauce | Suggested wine: TAYLOR 10 YR. TAWNY
With Raspberry Ganache, Hazelnut Dacquoise & Bourbon Caramel Mousse & Sprinkled Strawberry Tuile | Suggested wine: CAVE SPRING LATE HARVEST CABERNET 2005, NIAGARA
| Suggested wine: MUSCAT DE BEAUME DE VENISE 2003, VIDAL FLEURY
Chef’s Choice
With Natural Reduction | Suggested wine: COTES DU RHONE 2005 “LES ABEILLES” JEAN-LUC COLOMBO
| Suggested wine: TORCOLATO 2002, MACULAN
With Riesling Braised Fall Fruit, Vincotto, Sea Salt & Grilled Bread | Suggested wine: CHIANTI COLLI FIORENTINI 2004 RISERVA, UGO BING
With Butter Braised Lobster & Classic Béarnaise “Poutine Style” | Suggested wine: CHABLIS 2004, BERNARD DEFAIX
With Warm Sweet Potato Pancakes, Mustard Crème Fraiche, Sweet Onion & Chives | Suggested wine: CASTLE ROCK CHARDONNAY 2005, CENTRAL COAST
With Crab Pot Stickers, Spiced Sweet Corn & Chantrelle Salsa, Yuzu & Cress | Suggested champagne: CHANDON CALIFORNIA BRUT CLASSIC
With Sweet Peppers, Greens & Chili Citrus Dressing | Suggested wine: GEWURZTRAMINER 2005, PAUL ZINCK ALSACE
With Bresaola, Artisan Goats Cheese, & Apple Balsamic Vinaigrette | Suggested wine: NAUTILUS SAUVIGNON BLANC 2006, MARLBOROUGH
| Suggested wine: BOURGOGNE “PINOT NOIR” 2003, JEAN-CLAUDE BOISSET
With Arugula, Roasted Garlic, Extra Virgin Olive Oil & Reduced Balsamic | Suggested wine: HAMELIN BAY SAUVIGNON BLANC 2006, MARGARET RIVER
With Roasted Onions, Aged Sheep’s Milk Cheese, Hazelnuts & Citrus | Suggested wine: NORTH 44 CHARDONNAY 2005, VINELAND, NIAGARA
With Cherry Tomato Ceviche, Herb Shoots & White Wine Vinaigrette | Suggested wine: PINOT GRIGIO 2005, TIEFENBRUNNER
With Caesar Vinaigrette, Reggiano Shards & Tomato Onion Salsa | Suggested wine: PROSECCO DI VALDOBBIADENE 2004, ITALY
On Ice With Condiments & Citrus | Suggested wine: VIOGNIER 2006, LES JAMELLES
With Select Condiments | Suggested wine: CHABLIS 2004, BERNARD DEFAIX
With Soft Toasted Sourdough, Corn Chive Pancakes, Sweet Onion, Cut Chives & Naturally Soured Cream | Suggested champagne: DOM PERIGNON ‘98 (Available by the Bottle)
With Roasted Garlic, Thyme, Warm Toast, Seasonal Braised Fruit, Natural Reduction & Crisp Herbs | Suggested wine: ICEWINE, CAVE SPRING CHENIN BLANC 2002, ONTARIO
With White Bean Ragout, Smoked Bacon, Sweet Onion, Beets, Natural Juices & Crisp Sage | Suggested glass: SIX FOOT SIX PINOT NOIR 2005, VICTORIA, AUSTRALIA | Suggested bottle: CHALK HILL CHARDONNAY 2000, SONOMA
With Braised Veal Shank Ravioli, Wilted Swiss Chard, Truffle & Merlot Reduction | Suggested glass: COTES DU RHONE 2005 “LES ABEILLES”, JEAN-LUC COLOMBO | Suggested bottle: SAINT FRANCIS MERLOT 2002, SONOMA
8 oz. U.S.D.A Prime Beef With Brie de Meaux, Crisp Pancetta, Grilled Porcini, Shaved Truffles & Crisp Onion Rings | Suggested glass: HAMELIN BAY “RAMPANT RED” 2004 MARGARET RIVER | Suggested bottle: JUSTIN “THE ORPHAN “ 2005, PASO ROBLES
With Organic Vichy Carrots, Leek Hearts, Fingerling Potatoes, Crisp Spinach & Citrus Butter Sauce | Suggested glass: BOGLE CHARDONNAY 2005, CALIFORNIA | Suggested bottle: MEURSAULT 2005, DAVID BUTTERFIELD
With Sesame Crust, Crisp Tofu, Gailan, Water Chestnut Pot Stickers & Citrus Garlic Sauce | Suggested glass: VIOGNIER 2006, LES JAMELLES | Suggested bottle: TOKAY PINOT GRIS 2002, KLIPFEL
With Leek & Palm Hearts, Dungeness Crab Pot Stickers & Miso Butter Sauce | Suggested glass: POUILLY-FUISSE 2004, DOMAINE THIBERT | Suggested bottle: CHATEAU MONTELENA CHARDONNAY 2004, NAPA
With Gnocchi, Baby Turnips, Grainy Mustard Sauce & Sweet Apple Relish | Suggested glass: BOURGOGNE “PINOT NOIR” 2003, JEAN-CLAUDE BOISSET | Suggested bottle: DUCKHORN “MIGRATION” PINOT NOIR 2005, ANDERSON VALLEY
With Dungeness Crab Ravioli, Sun Spot Carrots, Celery, Crab Bisque & Citrus Butter | Suggested glass: TOKAY PINOT GRIS 2004, PAUL ZINCK, ALSACE | Suggested bottle: MULLER-CATOIR “HARDTER BURGERGARTEN” 2002 SPATLESE, PFALZ
With Roasted Brussels Sprouts, Variegated Carrots, Elder Berry & Pinot Noir Reduction | Suggested glass: ROSSO DI MONTALCINO “VAL DI SUGA” 2004, ANGELINI | Suggested bottle: BARBABELLE 2004, MARC KREYDENWEISS
With Seared Foie Gras, Golden Soubise, Roasted Cauliflower, Spiced Quince & Natural Reduction | Suggested glass: COTES DU RHONE 2005 “LES ABEILLES”, JEAN-LUC COLOMBO | Suggested bottle: ETUDE PINOT NOIR 2004, CARNEROS
With Roasted Garlic Mash, Roasted Asparagus, Organic Carrots, Natural Reduction & Crisp Parsnip | Suggested glass: HAMELIN BAY CABERNET SAUVIGNON 2004, MARGARET RIVER | Suggested bottle: CHATEAU BLASON D’ISSAN 2002, MARGAUX
Butter Braised Lobster With Medium Rare Strip Steak, Champs & Brown Butter Foam | Suggested glass: CHIANTI COLLI FIORENTINI 2004 RISERVA, UGO BING | Suggested bottle: MELVILLE ESTATE PINOT NOIR 2005, SANTA RITA HILLS
14 oz. Aged 8 Weeks | Suggested glass: MCMANIS CABERNET SAUVIGNON 2005, CALIFORNIA | Suggested bottle: TOM EDDY CABERNET SAUVIGNON 2001, NAPA
Aged 8-10 Weeks | Suggested glass: MCMANIS MERLOT 2005, CALIFORNIA | Suggested bottle: PILLITTERI “FAMILY RESERVE” MERLOT 2002, NIAGARA
16 oz. Dry Aged 8 Weeks | Suggested glass: HAMELIN BAY CABERNET SAUVIGNON 2004, AUSTRALIA | Suggested bottle: CORISON “KRONOS VYD.” CABERNET SAUVIGNON 2001, NAPA
10 oz. Aged 8 Weeks | Suggested glass: HAMELIN BAY CABERNET/SHIRAZ/MERLOT “RAMPANT RED” 2004, AUSTRALIA | Suggested bottle: CHATEAU FOMBRAUGE 2004, SAINT EMILION
Bone-In Dry Aged 22 oz. | Suggested glass: ROSSO DI MONTALCINO “VAL DI SUGA” 2004, ANGELINI | Suggested bottle: DARIOUSH CABERNET SAUVIGNON 2004, NAPA
| Suggested tawny: TAYLOR 10 YEAR TAWNY | Suggested wine: CHATEAU ROUMIEU 2003, SAUTERNES
With Vanilla Crème Anglaise, Macadamia Praline & Banana Ice Cream | Suggested wine: CAVE SPRING LATE HARVEST CABERNET 2005, ONTARIO
| Suggested wine: INNISKILLIN LATE HAVEST VIDAL 2003, ONTARIO
With Roasted Marshmallow Ice Cream & Lemon Scented Macaroon | Suggested wine: LUSTAU PALO CORTADO, SHERRY
With Coconut Crisp & Chocolate Coated Peanut Butter Mousse | Suggested wine: TORCOLATO 2002, MACULAN
With Kumquat Compote Spice Chocolate Sauce & Sesame Almond Brandy Snap | Suggested match: GRAND MARNIER
With Dulce de Leche Rich Hot Chocolate Sauce | Suggested wine: TAYLOR 10 YR. TAWNY
With Raspberry Ganache, Hazelnut Dacquoise & Bourbon Caramel Mousse & Sprinkled Strawberry Tuile | Suggested wine: CAVE SPRING LATE HARVEST CABERNET 2005, NIAGARA
| Suggested wine: MUSCAT DE BEAUME DE VENISE 2003, VIDAL FLEURY
With Black Plum & Natural Reduction & Crisp Celery Hearts | Suggested wine: COTES DU RHONE 2005 “LES ABEILLES”, JEAN-LUC COLOMBO
With Sweet Peppers, Greens & Chili Citrus Dressing | Suggested wine: GEWURZTRAMINER 2006, PAUL ZINCK ALSACE
With Warm Potato Pancakes, Mustard Crème Fraiche, Sweet Onion & Chives | Suggested wine: CASTLE ROCK CHARDONNAY 2005, CENTRAL COAST
| Suggested wine: TORCOLATO 2002, MACULAN
With Crab Pot stickers Spiced Sweet corn & Chantrelle Salsa, Yuzu & Cress | Suggested champagne: CHANDON CALIFORNIA BRUT CLASSIC
With Aged Brie, Crisp Pancetta, Citrus Aioli & Pear Endive Salad | Suggested wine: NORTH 44 CHARDONNAY 2005, VINELAND, NIAGARA
With Organic Turkey, Crisp Pancetta, Heirloom Tomatoes, Red Lettuce, Herb Aioli & Crisp Frites | Suggested wine: ROSSO DI MONTALCINO “VAL DI SUGA” 2004, ANGELINI
With Crisp Baguette, Mustard Aioli, Sweet Onions, Horseradish & Crisp Frites | Suggested wine: PIRRAMIMMA “STOCK’S HILL” SHIRAZ 2004, MCLAREN VALE
With Herb Salad, Frites, Citrus Garlic Aioli & Warm Toast | Suggested wine: MCMANIS CABERNET SAUVIGNON 2005, CALIFORNIA
With Butter Braised Lobster & Classic Béarnaise “Poutine Style” | Suggested wine: POUILLY FUISSE 2004, DOMAINE THIBERT
8 oz. U.S.D.A Prime Beef With Brie de Meaux, Grilled Porcini, Shaved Truffles & Crisp Onion Rings | Suggested wine: HAMELIN BAY CABERNET SAUVIGNON 2004 MARGARET RIVER AUSTRALIA
On Ice With Condiments & Citrus | Suggested wine: VIOGNIER 2006, LES JAMELLES
With Select Condiments | Suggested wine: CHABLIS 2004, BERNARD DEFAIX
With Citrus Garlic Sauce | Suggested wine: TOKAY PINOT GRIS 2004, PAUL ZINCK, ALSACE
| Suggested wine: NAUTILUS SAUVIGNON BLANC 2006, MARLBOROUGH
With Orange Chili Glaze (12 Pieces) | Suggested beer: NEWCASTLE ALE
With Citrus Garlic Aioli | Suggested beer: ALEXANDER KEITH’S
| Suggested wine: HAMELIN BAY CABERNET SAUVIGNON 2004, AUSTRALIA
With Oregano Tapenade & Cool Tzatziki | Suggested wine: ROSSO DI MONTALCINO “VAL DI SUGA” 2004, ANGELINI
With Lemon Citrus Chili Dip | Suggested beer: SLEEMAN’S ORIGINAL DRAFT
With Crisp Yukon Gold Frites & Housemade Tartar Sauce | Suggested beer: KRONENBURG DRAFT
With Asian Slaw & Thai Dressing | Suggested beer: BLANCHE DE CHAMBLY
With Braised Fall Fruit, Caramelized Onions, Crisp Parsnip & Crackle | Suggested Wine: BOURGOGNE “PINOTNOIR” 2003, JEAN-CLAUDE BOISSET
| Suggested tawny: TAYLOR 10 YEAR TAWNY | Suggested wine: CHATEAU ROUMIEU 2003, SAUTERNES
With Vanilla Crème Anglaise, Macadamia Praline & Banana Ice Cream | Suggested wine: CAVE SPRING LATE HARVEST CABERNET 2005, ONTARIO
| Suggested wine: INNISKILLIN LATE HAVEST VIDAL 2003, ONTARIO
With Roasted Marshmallow Ice Cream & Lemon Scented Macaroon | Suggested wine: LUSTAU PALO CORTADO, SHERRY
With Coconut Crisp & Chocolate Coated Peanut Butter Mousse | Suggested wine: TORCOLATO 2002, MACULAN
With Kumquat Compote Spice Chocolate Sauce & Sesame Almond Brandy Snap | Suggested match: GRAND MARNIER
With Dulce de Leche Rich Hot Chocolate Sauce | Suggested wine: TAYLOR 10 YR. TAWNY
With Raspberry Ganache, Hazelnut Dacquoise & Bourbon Caramel Mousse & Sprinkled Strawberry Tuile | Suggested wine: CAVE SPRING LATE HARVEST CABERNET 2005, NIAGARA
| Suggested wine: MUSCAT DE BEAUME DE VENISE 2003, VIDAL FLEURY
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