Chef Michael Wilson has created an amazing Valentines Day menu.  Book your reservations early at Crush Wine Bar to enjoy this night with a loved one.


To Begin

Oyster Boy Oyster Trio

Cave Spring “Dolomite” Sparkling Brut 2006 Niagara Peninsula




Serrano Ham Salad

Arugula, Blood Oranges, Marcona Almonds, Zamarano Cheese & Sherry Vinaigrette

Thirty Bench Small Lot Riesling 2008 Beamsville Bench




The Romance


Braised Beef Short Ribs

Creamed Swiss Chard & Roast Garlic Whipped Potatoes

Clos La Coutale Malbec 2008 Cahors, France




Roast Guinea Hen & Seared Foie Gras

Squash Purée, Toasted Walnuts, Brussel Sprouts & Truffle Jus

Lailey Counterpoint 2008 Niagara Peninsula




½ Butter Poached Lobster

Fennel Ravioli, Curried Endive & Lobster Reduction

Mission Hill Perpetua Chardonnay 2008 Okanagan Valley




Wild Mushroom Farroto

Kale, Leeks, & Chestnuts

Lailey Pinot Noir 2008 Niagara Peninsula



The Finale

Selection of Artisanal Cheeses

Grahams LBV 2003 Portugal




Dessert Trio

Inniskillin Vidal Icewine 2007, Niagara


$75.00 per person exclusive of taxes and gratuities

125$ per person with eclectic wine pairings, exclusive of taxes and gratuities


Crush Wine bar will be offering two seatings on New Years Eve.  The first at 6:00 Pm , where we will be offering a wonderful Three course meal prepared by Chef Michael Wilson and his brigade for $75.00 per person.

In the second seating, Crush  is pleased to present Corduroy Road on New Years Eve.  Join us for our second seating at 9 PM to be entertained by these East coast Musicians.  Our Second Seating is a Six Course tasting menu, which will be concluded with a complimentary glass of 1998 Vintage Palm D’or Champagne.  We will also be conducting a Champagne Sabering at midnight, in an attempt to establish a new record.

This is a night not to be missed, great food, great wine, and great entertainment.  Ring in the New Year in Style!!!




Crush Wine Bar is pleased to welcome

Richie Roberts of Fielding Estates Winery

Friday June 4th, 2010

Oysters Three Ways

Fielding Estates Pinot Gris 2008


Seared Wellington Beef Carpaccio

Maserated Black Berries, Hazel Nuts, Pickled Shallots

Fielding Estates Red Conception 2008


Roasted Willogrove Hill Pork Loin

Spring Vegetable Fricasée, Rhubarb Compôte, Cider Agrodolce

Fielding Estates “Rockpile” Pinot Gris 2009


Roasted Rack of Lamb

Eggplant Purée, Braised Fennel, Natural Jus

Fielding Estates Merlot 2007


A Selection of Cheese

$100 per person exclusive of applicable taxes and gratuities

6:30 PM Cocktails

7:00 PM Dinner

Two weeks ago, I had the opportunity to visit the nations capital to visit friends, and take in some of the dining that Ottawa has to offer.  I had held high hopes, as I have heard really good things about the culinary scene in Ottawa, and overall, it was quite impressive, particularly, Play in the market, where service and food are top of mind under the watchful eye of Grayson, their amazing Sommelier.

The downfall of the weekend was certainly the Ottawa Marriott and their revolving rooftop restaurant, Merlot.   While I understand that most revolving restaurants are tourist traps, offering great panoramic views and not much else, I held out hope that Marriott hotels would seize the opportunity and make this restaurant great.  I was wrong.

I would love to highlight the positives of the experience, unfortunately I do not have a single one to reference.  Beginning with my initial call from my room to the restaurant to have a menu brought down to me for perusal, and being informed “we cannot do that”.  Great start!  I made my way to the 29th floor to get a menu, to see an empty restaurant, and not a single server or host in sight.  I guess they were expecting a slow night.  I eventually received a menu, and decided this must be an anomoly in service, and proceeded to make a reservation.

Once seated, we were presented a wine list, which I was excited to read, as the entire vestibule proudly displays its Wine Spectator Awards of Excellence.  Another disappointment.  The majority of the list was LCBO general list, which shows how little thought went into its creation, and more than a third of it was out of stock.  I decided to support local, as I am want to do, and ordered the Cave Spring Riesling.  Upon hearing my order, the server took the menu, flipped through it and said ” Riesling, thats the white wine, correct”  I almost fell off my chair.  Sitting on the top floor of the Mariott, surrounded by scenic Ottawa, preparing to spend $250 on dinner, looking at wine awards, and there server is not aware that Riesling is a white wine.  Not a great start to this portion of the meal.   I would have asked for a manager, but none appeared to be working.

Regardless, we placed our order, surely the food would make up for the folleys to date.  Wrong again.  I ordered the Cioppino Pot, the apparent signature dish.  It reads as a Selection of Fresh Seafood, Garden Vegetables and Grilled Chorizo, Spiced Tomato Broth for $12.00  I received it, and it came in a small cup reminiscent of a creme brulee dish.  The fresh seafood component were shrimp ( very very baby shrimp, frozen and plentiful) the garden veg was a baby cherry tomato, there was a mussel that was cooked to the shell, clearly under the heat lamp too long, and two thin slices of chorizo.  There was nothing Fresh about this dish.  As my appetizers were cleared away, the server did his best to let me know he wore deodarant by proceeding to clear and reset my cutlery by reaching across my face.  Was I transported to a Lonestar? 

My main course arrived, which was the Pork duo.  The pork was cooked very well, but again lacked any creativity or wow factor that I would expect from such a restaurant.    The potato fondant was nice, but it did not need the braised red cabbage that also accompanied it.  Too many flavours on the plate.

The meal mercifully came to an end, and I was forced to reflect on it.  It was then that it hit me.  Our server never attempted to sell us any dishes, never described a single one as it went down, and seemed to care less that we were there.  I began to realize that this restaurant was clearly self run and lost. Why else would there be no manager to finesse the room, explain the wine list, and its many missing bottles, or instill a passion and fierceness in sevice

If the Marriott would ever consider leasing the space, it is a gold mine ready to be harvested.  As it stands now, it is a room that lacks soul, passion for service, or any raison d’etre.  If you plan on visiting Ottawa, the only Merlot I reccommend you visiting, is one by the glass at another restaurant.

Crush Wine Bar is pleased to welcome
Keith Nichols (Nichols Winery & Cellars – Paso Robles, CA)
Saturday, April 17th, 2010

6:30 PM Cocktails
7:00 PM Dinner

Lake Erie Pickerel
Purple Potato Lobster Hash & Lobster Chive Beurre Blanc

Nichols Chardonnay Paragon Vineyard 2001, Edna Valley

Sautéed Laughing Bird Shrimp
Israeli Couscous, Caper berries, Oven Dried Cherry Tomatoes, Fennel & Spicy Saffron Nage

Silver Fox Sauvignon Blanc 2006, San Miguel

Wellington County Steak Tartare
Traditional Garnish, Toast Points & Potato Gaufrette

Nichols Edna Ranch Pinot Noir 2001, Edna Valley

Roasted Ontario Lamb Rack
Lentil, Fresh Bean & Pea Ragout, Rosemary Jus & Goat yogurt

Nichols Vinas del Sol Merlot 2000, Paso Robles

Bacon Wrapped Venison Loin
Heirloom Carrots, Brussel Sprout Leaves, Jerusalem Artichokes, Hazel Nuts & Cassis Jus

Nichols Vinas del Sol Cabernet Sauvignon 2000, Paso Robles

Selection of Truffles

$125 per person exclusive of applicable taxes and gratuities



Seared Qualicum Bay Scallops

Potato & Chorizo Stew

Miguel Torres Santa Digna Sauvignon Blanc 2008 Curico, Chile



Roasted Striped Bass

Oven Dried Tomatoes, Pine Nuts, Medjool Dates, & Arugula Purée

Miguel Torres Santa Digna Carmenere 2008 Curico, Chile 



Serrano Ham & Arugula Salad

Orange, Spanish olives, Marcona Almonds, Piquillo Peppers,

Zamorano Cheese & Sherry Vinaigrette

Miguel Torres Santa Digna Cabernet Sauvignon 2008 Curico, Chile




Bacon Wrapped Venison Loin

Heirloom Carrots, Brussel Sprout Leaves, Jerusalem Artichokes, Hazel Nuts & Red Wine Reduction

Miguel Torres Manso De Velasco 2006




A Selection of Cheese



$100 per person exclusive of applicable taxes and gratuities


Executive Chef: Michael Wilson

General Manager/Sommelier: Mark Moffatt





Join us and author Tony Aspler. Arrive at 6:30pm for a Welcome Toast, followed by five

delightful courses paired with the finest wines, including selections from the Prince

of Wales’ premium Bordeaux collection.



Amuse Bouche

Roasted Beau Soleil Oyster

Heirloom Tomato Water & Green Chile “Escabèche”

Course One

Hand Rolled & Cave Aged Artisan Goat’s Cheese

Organic Beetroot Soufflé & Cardamom Syrup

Niagara Riesling

Course Two

Mullard Duck of Quebec

Lightly Smoked & Dry Cured Prosciutto with Rillettes

Hand Snipped Peppercress & Brioche Pain Perdu

Courses Two and Four to be tasted & enjoyed with the selections from our

Bordeaux Collection. Tony Aspler will lead you through a tasting before and during

these courses.

Chateau Tour de Pez 2003 St. Estephe

Chateau D’ Armailhac 2003 Pauillac

Chateau Labegorce Zede 2003 Margaux

Domaine de Chevalier 2003 Pessac Leognan

Chateau Petit Village 2003 Pomerol

Chateau Canon La Gaffaliere 2003 St. Emilion

Course Three

Sorbet of Meyer Lemon

Course Four

Slow Roasted Saddle of Ontario Lamb

Cippolini & Leak Puree, Rosemary Roasted Crêpes & Sauce Bordelaise

Course Five

Northern Spy Apple Tart Tatin

Hand Churned Anise & Vanilla Ice Cream

Chateau des Charmes Late Harvest Riesling

$195.00 per person including Wine Pairing

Price subject to taxes and gratuities. Menu available March 27, 2010 only.

Advance reservations required. Contact Corey Stirrett at 1-888-669-5566 ext 6518

or email