Pastiche Online Ordering Menu

This is a classic Marlborough Sauvignon Blanc which is consistently produced in a fuller, riper, softer style that develops well. Clean, fresh and tropical, with fruit from several vineyards situated throughout Marlborough.estate-owned vineyards which, while displaying the pungent and crisp characteristics that set Marlborough sourced fruit apart, also shows greater depth and complexity on the palate.

The Chardonnay from Baileyana's Firepeak blocks is unique in many ways. The cool climate, long growing season of the Edna Valley, and the unique soil profile found on the Baileyana estate allow for intense varietal flavor, optimum ripeness all while preserving their trademark energetic acidity. The winemaker's intrinsic talent of blending small lots of Chardonnay into one exemplary wine each vintage is what makes the Firepeak Chardonnay so special.

The 2018 Merlot offers aromas of cherry hand pie, peppered pastrami, blueberry compote, and magnolia blossom with a chewy, crisp, dry medium-to-full body and a peppery, refreshing, medium-length leather, carob, black licorice, and firm plum finish with chewy tannins. A powerful, dry, chewy Merlot for rich meals; great for Cab-drinkers.

Style differs according to the region of production and according to the relative proportions of Gamay and Pinot grapes in its make-up. There are glints of mauve and fuchsia in its colour. A light, fresh, well-fruited wine with immediate appeal. If its vivacity is due to the Gamay grapes, it is the Pinot grapes which lend it its mellow serenity. The attack is lively and strong on fruit. Well-textured, it develops aromas of underbrush, game, and brandied cherries.

The intensely floral bouquet offers aromas of strawberry, raspberry, rose, magnolia, and Asian spices; similar to a rustic Pinot Noir, but the body an weight is very much old vine Grenache. Eighty-year-old vines offer fresh and energetic fruit in the mouth, with sweet red berry flavors unfettered by tannins. The spiciness is mirrored on the finish, which is long and very pure. CRITICAL ACCLAIM RP90 Robert Parker's Wine Advocate The young red 2018 Camino de Navaherreros comes from an extremely balanced vintage, when it rained when it was needed, the summer wasn't too warm and the wines turned out like a more complete version of the 2016s. To make a long story short, 2018 seems to be the finest Gredos vintage in the last few years, and that's quite evident in the Bernabeleva range, especially when tasted next to the 2017s. But there is no lack of ripeness here; the grapes ripened properly, and the wine has deep aromas and flavors, fine-grained tannins and some seriousness within its approachable style. A great vintage for Camino de Navaherreros. 50,000 bottles produced. It was bottled between June and November 2019.

Chateau Bassac is a medium bodied, easy drinking Bordeaux with a hint of minerals and cranberries. Finishes with raspberries, cherries, and a touch of oak. Decanter 96 points - DECANTER WORLD WINE AWARDS 2018 - GOLD

The Rosé has a nice appearance with a light and fresh pink color. This has a particularly fruity taste of raspberries and strawberries, typical of the Campuget style, with good and refreshing acidity. It is perfect for summertime meals, with fresh salads or around a barbecue.

Husson’s 2016 Chateauneuf du Pape features tart raspberry and citrus notes. A blend of 60% Grenache, 37% Mourvèdre and 3% Syrah, all raised in a combination of foudres and concrete, it’s medium to full-bodied, with firm tannins on the finish.”

The Lançon family has been producing top quality Rhône wines for over five centuries. This wine is a blend of typical Rhône varieties: Grenache 50%, Syrah 25%, Mourvèdre 15% and Cinsault 10%. Notes of barrique bouquet, cistus flower (a member of the orchid family) and blackcurrant buds; fresh and balanced mouth with aromas of cocoa and cherry, with a long finish on licorice. Goes well with lamb, game birds, beef stew, large game such as elk or venison, and many cheeses.

Colombera & Garella is the project of winemaker Cristiano Garella and the legendary father and son Bramaterra winegrowers, Carlo and Giacomo Colombera. A blend of Nebbiolo (70%), Croatina, and Vespolina, the Rosso sports a translucent crimson-ruby robe followed by aromas of Bing cherries, dusty earth, birch bark, and dried rose petals. Firmly tannic and begging for food, the wine alternates waves of wild cherry and black currant fruit with complex suggestions of sandy minerals, leather, and pink peppercorns. Colombera & Garella’s Rosso finishes vibrant, savory, and soil transparent with firm, chewy tannins propelling nuances of spicy cinnamon bark, medicinal herbs, and earthy morel mushrooms. This is a superb Alto Piemonte rosso for late winter and early spring barbeques, stews, braises, pizzas, pastas, and recipes spotlighting mushrooms or buckwheat. Enjoy now and over the coming seven years.

Nose, garrigue bouquet, cistus flower, blackcurrant buds, all fresh and balanced on the palate, with aromas of cocoa and cherry, with a long finish of liquorice. In its youth, this vintage is perfect to pair with a shoulder of lamb slow roasted in oven, roast pigeon with porcini mushroom, and from its fifth year, stew, Daube Provencal, all game and many cheeses. Blend: 50% Grenache, 25% Syrah, 10% Cinsault, 15% Mourvedre Critical Acclaim JS93James Suckling This has complex, rich and attractive style to it. Smooth grilled peaches and pears, honey and spicy oak. The palate delivers a rich array of flavors with plenty of stone fruits and nougat. Layered and even. Drink now. JD93Jeb Dunnuck Leading off the Châteauneuf-du-Papes, the 2016 Châteauneuf-du-Pape is a gem that’s loaded with notions of ripe strawberries, kirsch, garrigue, and spice. It has everything in the right places, a layered, elegant profile, moderate tannins, and impeccable balance. Drink it over the coming 10-15 years. RP93Robert Parker's Wine Advocate Savory notes of clove and leather add nuance to the rich fruit of the 2016 Chateauneuf du Pape. It's full-bodied, creamy, lush, plump with red berries and stone fruit and remains fresh and fruit-driven through the long finish. It should drink well for a decade or more.

Since the debut 2004 vintage, Les Pensees has grown in stature with each passing vinage. It is assembled from parcels on several different soil types, with the aim to define "Chinon" in a glass. It reveals classic Loire Valley Cabernet Franc aromas and flavors, but with remarkable precision and the kind of textural depth that is rarely seen in Chinon. Critical Acclaim WS92Wine Spectator Juicy, ripe and still a bit compact, with a solid core of cassis, plum and blackberry fruit inlaid with alluring ganache, singed bay leaf and black tea notes. Shows good grip through the finish, with smoldering tobacco details. There’s lots here, just needs to unwind. Best from 2018 through 2025. RP91Robert Parker's Wine Advocate The dark purple ruby-colored 2014 Chinon Les Pensées de Pallus Cabernet Franc has an intense, pure and fresh, well-concentrated bouquet of dark berries, crushed stones, spices, pencil lead and floral aromas. Medium to full-bodied, intense and juicy, with perfectly ripe dark fruit flavors, firm tannins and a delicate acidity, this is an excellent and persistent Cabernet Franc with a long and aromatic finish. The velvety textured 2014 is in great balance and reveals a fascinating tension on the finish. A beautiful wine with beef or liver. Rating: 91+

The 2017 Dundee Hills offers a fragrant nose of bright black cherries, berry bramble, orange peel, golden brown spices and a touch of sweet oak. Layered behind are notes of red berries and rhubarb. Flavors of red plum, boysenberry and cassis mingle with a savory trio of white pepper, forest floor and sassafras. Elusive and elegant, this wine is wonderful now but will be in a perfect place with 5 – 12 years of cellaring.

Bright and aromatic with distinctive floral and fruity characteristics, Albariño has enjoyed a surge in popularity and an increase in plantings over the last couple of decades. Thick skins allow it to withstand the humid conditions of its homeland, Rías Baixas, Spain, free of malady, and produce a weighty but fresh white. Somm Secret—Albariño claims dual citizenship in Spain and Portugal. Under the name Alvarinho, it thrives in Portugal’s northwestern Vinho Verde region, which predictably, borders part of Spain’s Rías Baixas.

A beautiful 2018 vintage with great maturity. The nose reveals a beautiful expression of Grenache quite ripe without being tannic. Rich in the mouth, it offers a nice complexity with aromas of spices, garrigue, blackcurrant and white pepper.

Clean, bright, cherry red color developing to maroon. Pleasant on the nose, ripe red fruits touch and sweet barrel hints. Balanced. Elegant and fresh, fruity and barrel ageing notes. Medium finish. It pairs with a variety of dishes including grilled or fried potatoes, mushrooms, ham, oily fish such as tuna or cod. Along with medium-aged cheese, rice, pasta and berry dessert.

Obtained from a careful selection of pinot noir grapes this ros wine presents an elegant pale pink color. The nose is intense and fruity with aromas reminiscent of red fruits such as cherries and strawberries. Its mouth is well balanced with an excellent development. Its strong acidity and minerality make it an ideal wine to enjoy in marine climates. Pairings: this fresh ros wine is a perfect companion for mediterranean food tapas sushi salmon and roasted fish. It is an ideal pairing for deserts with chocolate and cherry flavors. Enjoy it cold.

There is a wonderful balance between fruit and herbal flavors in this Cabernet. Black cherry and raspberry marry deliciously with mint and fennel. Providing a backdrop of fullness on the palate are firm tannins Full-bodied, with flavors of black cherry, mocha, currant and plum. Subtle and elegant, complex and concentrated. Match this Cabernet up with braised lamb shank on a bed of couscous, roast prime rib, or duck confit.

The 2016 Honig Cabernet Sauvignon opens with bright blackberry, red plum, and raspberry fruit with notes of cranberry, black tea, spice, and coriander seed. Luscious and balanced, with toasty oak and a long finish.

Gevrey-Chambertin is a wine with a beautiful, bright ruby color. Intensely fruity on the nose, the aromas are reminiscent of black cherry, wild blackberry and licorice. The woody character is subtle and marries delicately with the other aromas. As the wine evolves, there are more complex notes, such as mild spice, nutmeg and leather. Later still, mushroom and damp earth nuances make their appearance. Although present on the palate, tannin is never astringent but blends itself harmoniously with the natural freshness and "gras" (velvety texture) of the wine. The same aromas encountered earlier on the nose are found again in the aftertaste. Gevrey-Chambertin could be served with beef bourguignon, coq au vin, grilled meat and great cheeses. Critical Acclaim D93Decanter The secret ingredient in this impressive village Gevrey-Chambertin is the inclusion of 25% Premier Cru grapes, which add a little more texture and concentration to the blend. With adroitly handled 20% whole bunches and new wood, it's spicy, sweet and textured with sappy acidity and notes of summer pudding and aromatic kitchen spices. RP90Robert Parker's Wine Advocate The 2018 Gevrey-Chambertin Village from Maison Drouhin has turned out very nicely, offering up an inviting bouquet of ripe cherries, plums, smoked meats and dried flowers. Medium-bodied, rich and fleshy, it's open and giving, built around melting tannins and succulent acids.

The youthful character of Sauvignon Blanc immediately appears through its bright and shiny dress with green highlights. The nose is intense and complex, it shows tones of exotic fruits, lychees and ripe citrus blossoming into floral notes. On the palate, there is freshness and vivacity through grapefruit aromas. Its low alcohol content makes it an easy drinking wine, with a sweet and sour balance.

A wine for every day, for a dinner with friends, or a glass in front of the fire, the Collection’s Bordeaux Rouge is a well-balanced blend of traditional grape varieties consisting of Cabernet Sauvignon and Merlot. As the main variety, the Cabernet Sauvignon gives the wine the classic elegance of the Lafite style, while the ageing gives it charm and a well-rounded character.

While Johannes’ dry wines solidified his reputation in Germany and throughout Europe, no other wine made him as popular in the US as did Dragonstone. Coming from the Rüdesheimer Drachenstein, the pure quartzite soil, being a silicate, lends a saltiness to the orange citrus-flavored wine which buffers the acidity and counterbalances the palpable sugar.

Pale yellow in color with green tones, the nose is very clean with delicate floral notes. The palate is creamy – from the fine mousse, well balanced with citrus flavors and a long finish. Food Match Ideal as an aperitif, to accompany starters and light, not overly sweet, desserts. Best served chilled.

Burgundy comes from vineyards in the Côte de Beaune and Côte de Nuits. The vines range in age from 30 to 80 years and are farmed sustainably. The major part of this wine is matured in barriques and the remainder is done in stainless steel. This maintains a pure style with bright fruit and a fine texture.

A brilliant yellow color, this wine is very expressive, opening with floral notes that segue to fresh aromas of lemon and grapefruit. The well-drained, gravelly soils of the vineyard give the wine its full, well-balanced mineral character and lengthy finish. STYLE: Fresh, Rich, Structured FLAVOR: Lemon, Melon, Grapefruit, Spice

The nose on black fruit is refreshed by a mentholated note. The palate combines freshness and concentration, with coated tannins. An excellent pair Saddle of Rabbit Grilled with Fresh Herbs, Mushroom Ravioli, Tuna Grilled with Herbs, Chaource Cheese.

Deep purple red with ruby tints. Nose: Powerful and complex with a quintessence of floral, plums, mocha and black current aromas with toasted notes. Palate: Well balanced, smooth and round. Long and rich finish with liquorice notes.

A wine full of black fruit and spice with a rich, luxurious texture supported by a strong tannic spine. Blend: : 90% Tempranillo, 5% Garnacha, 5% Graciano Critical Acclaim RP93Robert Parker's Wine Advocate The flagship 2012 Reserva was cropped from a year when they started seeing the results of improvements made to the work in the vineyards that started in 2010. 2012 was not as warm and ripe as 2011, and the wine comes through as a nice balance between power and elegance, with some earthiness, good fruit and a fine palate. It has a personality between the Labastida and San Vicente bottlings of the Lindes bottlings. It matured in barrique for 18 months, but the wood feels very well integrated. 2012 was a shorter crop, and they produced some 281,000 bottles. It was bottled in April 2015.

This Pinot Grigio sources its fruit from top growers in northeast Italy. Crisp apple flavors and hints of mineral linger on the palate. There is a nice acidity to this well balanced wine. Goes with a wide variety of light dishes.

Ostatu Blanco is a light and refreshing wine made from a blend of Viura (for aroma and acidity) and Malvasia (for body and texture). The wine is fermented with indigenous yeasts in stainless steel tanks and bottled without any further aging. Blend: : 85% Viura, 15% Malvasia.

Youthful fruity aromas of strawberry, redcurrant and pomegranate lead to a refreshing palate full of cherry fruit and a light acidity. A soft finish on the back of the palate gives a lovely, approachable balance to this Cava. Blend: 90% Trepat; 10% Grenacha Critical Acclaim TP93 Tasting Panel Strawberry and pink grapefruit perfume the glass of this gorgeous Cava rosado, a blend of 90% Trepat and 10% Garnacha that aged for 12 months. Defined by decisive flavors of cherry pith, grapefruit zest, and grenadine, it possesses a subtle richness thanks to its refined mousse and textural complexity.

Starmont Chardonnay is crafted to enjoy with food or simply by the glass. The goal is to retain the focus on the unique Chardonnay fruit expression of Carneros—bright citrus and apple, along with modest tropical fruit notes and spice. The 2017 is pale gold in color featuring flavors of lemon-lime and green apple, a midpalate with medium body backed by fresh acidity and subtle notes of dried sage that show on the medium length finish. This is an exceptionally crisp and refreshing Chardonnay from Carneros that will gain complexity for three years from vintage.

Classic Cabernet Sauvignon notes with aromas of blackberry liquor, boysenberry, and anise with hints of pipe tobacco and exotic spices and a slight suggestion of spearmint. Flavors of the darkest fruits such as ultra ripe raspberry, black currant, dried black cherry, and blood plum with oakderived notes of caramel, toasted coconut, and briarwood. Tight tannins create texture while a delicate thread of acidity maintains flavors well into the finish.

Deep ruby red in color with garnet reflections. On the nose, aromas of red fruit, blackberry, plum, and licorice with hints of vanilla and leather. Full-bodied palate, with intense flavors of cherry, raspberry, and spicy culminating in a long and smooth finish. Outstanding with red meat, game, and hard cheeses. Critical Acclaim TP92 Tasting Panel The current vintage of the flagship. Silky texture; toasty and crisp with lively black raspberry, notes of tar, and floral elements; bracing, long, and balanced. WS92 Wine Spectator Bursting with sweet, ripe cherry and plum fruit, this Gattinara also evokes salty licorice, loam, leather and rose hip notes. Firm and balanced, with a minerally aftertaste. Drink now through 2028.

This wine has a bright cherry color, is fresh and clean and well-integrated. Shows intense red fruit aromas combined with subtle notes from the aging including vanilla, coconut, balsamic notes and licorice. The palate is fresh, full and vibrant with a very savory and pleasant, lingering finish. Ideal with all type of meat, including beef and other red meats, various semi-cured cheeses and very good with Spanish “tapas” and tomato based pizzas.

91 Points Wine Enthusiast! This cabernet sauvignon has aromas of cassis, bittersweet chocolate and vanilla with notes of cedar and anise. Oak comes through to complete this full bodied wine. The entry is sweet with a plum and cassis character continuing to please the palate as the vanilla, oak, chocolate and toast notes come to play. This is the personal project of Phil Steinschriber, winemaker at Diamond Creek Vineyards. He moves south to a cooler mountain atmosphere to craft a classically styled big red, dusty in tannin and flourishes of dried sage and cedar. Red plum and currant counterbalance in restrained fruit. This wine is great now but can be laid down until 2019 or beyond.

A lovely floral white from the longstanding Yves Cuilleron winery in the Rhône region produced in 2018 from Marsanne grapes. A medium bodied wine with a good balance of floral and mineral, making it a great match for white meat or shellfish. “In the space of a decade, Yves Cuilleron has established himself as one of the leading lights of France’s Northern Rhone…He is a modernist but not overtly so his wines straddle neatly the divide between traditionalists and the new-wave, in the sense that they retain their sense of place, but express their site in a slightly more approachable, immediate way. There’s purity to the fruit, and where new oak is used it isn’t excessive.” Wineanorack.com In 1987 Yves took over his family wine estate (after 4 generations) located in Verlieu (in the town of Chavanay) and since that time he has built an entirely new winery. He has acquired additional vineyards (domaine is now 52 hectares) that cover appellations, including Saint Joseph, Cote Rotie, Cornas, Condrieu, Saint Péray and a series of Vin de Pays from the Collines Rhodaniennes. His philosophy in the vineyard is simple and very much a sustainable approach, no insecticides/pesticides only organic ones, majority is high density planted (competition between vines enhances fruit quality), handpicked fruit (much of vineyard is on terraces). Similarly in the winery a natural approach: wild yeasts, no additions, open fermenters (temperature controlled), maturation in french oak barriques and foudres (his wines are more about purity of fruit and he goes easy on the oak). 2018 was an excellent growing season talked about with the richness of 2017 and with the energy of 2016 . Fine balance and relative freshness.This Marsanne brims with white flowers, citrus, apples, stone fruit flavours, its juicy, textured and balanced by lip smacking freshness.

Dipped in egg and Parmesan, sautéed and served with lemon butter.

classic pate campagne with grain mustard, cornichons and crackers.

6 escargots baked in garlic butter with toast points.

Baked with shaved Parmesan and white truffle oil.

Classic onion soup topped with a baguette crouton and melted Gruyere.

Homemade French fries with traditional aioli.

shrimp, garlic, lemon, and brioche crumbs, drizzled with butter and baked.

Changes daily, but always pretty good.

Romaine lettuce tossed with baked croutons, Parmesan cheese, anchovy fillets and traditional Caesar dressing.

Seasonal greens tossed with raspberry vinaigrette and garnished with fresh berries, orange segments, shaved red onions, and fried wonton strips.

Roasted beets served with mesclun, breaded warmed goat cheese medallion and balsamic dressing.

Frisee lettuce tossed in a light dressing with bacon, bleu cheese, a lightly poached egg and fresh baked croutons.

Fresh Canadian walleye, dusted with flour, sauteed, with lemon butter, haricots verts, roasted potatoes.

Seasonal salmon*, dijon, herb, breadcrumb crust, beurre blanc, asparagus, roasted potatoes.

Lightly floured skate wing, sautéed and finished with browned butter, capers and a few drops of fresh lemon juice.

Haricots verts, tomatoes, hard-cooked eggs, red onion, boiled potatoes, Nicoise olives, capers, and grilled tuna dressed in red wine vinaigrette.

Lightly floured, sautéed, with almonds in beurre noisette.

Grass-fed lamb rack, brushed with mustard, dusted with herbed breadcrumbs, roasted pink and served with a natural sauce.

Sauteed chicken breast with morel mushrooms in a light Cognac sauce, asparagus, roasted fingerling potatoes

Grilled pork chop*, caramelized apples, cider sauce, haricots verts, glazed carrot, Dauphinoise.

14oz beef NY steak crusted with cracked black peppercorns and finished with a cognac and shallot demi glace.

Hand-cut beef filet*, grilled to order, topped with crab leg meat and Bearnaise sauce.

Pan-roasted duckling breast* with Door County cherries in a natural sauce flavored lightly with fresh cracked peppercorns.

Grilled pork filet wrapped in bacon, dried apricots, Riesling, demi glace, haricots verts, glazed carrots, Dauphinoise.

Traditional lamb stew with fresh Spring vegetables and fingerling potatoes

Tomatoes, eggplant, peppers, onions, fennel and zucchini, slow-cooked in a rich stew favored with Nicoise olives, capers, garlic and a touch of red wine; garnished with shaved Parmesan cheese, basil EVOO and crostini.

8oz. beef NY steak or 6oz beef filet, Bercy butter, homemade frites, and aioli.

prawn, Dijon caper beurre blanc, asparagus, Dauphinois

Refreshing lemon curd on a homemade crust, topped with meringue and served with caramel sauce.

Layers of sponge chiffon cake and homemade ice cream under toasted meringue, with raspberry Grand Marnier sauce and creme Anglaise.

Flourless chocolate cake topped with chocolate ganache and served with raspberry sauce, crème anglaise and homemade raspberry Grand Marnier sorbet.

Traditional with fresh berries and a homemade cookie.

Special of the Day.

Pate a choux pastries filled with ice cream, topped with homemade chocolate sauce, and garnished with fresh berries.

coleslaw, frites

bacon, lettuce, tomato, and Frites

romaine, dressing, parmesan, anchovies, croutons

mustard, cornichons, crackers

grilled ham and gruyere, egg on top and Parmesan cream

grilled ham and gruyere, Parmesan creamv

mushrooms, caramelized onions, mozzarella, frites

two eggs, english muffin, sliced ham, hollandaise sauce; hash browns

three eggs, hash browns

two eggs, pulled pork, roesti potatoes, ancho chile hollandaise

deep-dish, changes weekly; mesclun salad

two eggs, smoked salmon, dill hollandaise, hash browns

6oz tenderloin steak, two eggs any style; hash browns

dried Door County cherries baked in bread pudding, sliced, dipped in egg batter and pan-fried; topped with fresh berry compote

thin french crepes filled with ricotta and neufchâtel cheese, topped with orange segments, finished with orange liqueur, brandy, butter, and a touch of cinnamon

topped with butter and maple syrup

chicken, onions, mushrooms, vin blanc sauce, gratinéed, asparagus, rice pilaf

ricotta and neufchâtel cheese stuffing with a hint of citrus zest, topped with a fresh berry compote

thick slices of bread dipped in egg batter and pan-fried; topped with butter and maple syrup