The Standard on Vaughan Menu:

RED
BONANZA BY CHUCK WAGNER 12/44
Cabernet Sauvignon, California, USA. Baby Caymus, Smooth & Rich, Black & Blue Fruit Bomb
CHEMISAL 13/46
Pinot Noir, Central Coast, California, USA. Vibrant & exciting full of red cherries, raspberry & fresh finish
TERRA DORO 11/38
Zinfandel, Amador, Sierra Foothills, California, USA. Generous & Fruity, Smooth with Berry Jam aromas & fine Ripe tannins
CHATEAU PETIT CLOS DU ROY 13/46
Merlot Blend, Bordeaux, France. Iconic producer, alluring wine with Black cherries, Spice & Silky Tannins
ARCHIVAL FERRER 12/44
Malbec, Mendoza, Argentina. Textbook Malbec, black pepper, fresh, floral, strawberry & cinnamon spice
FINCA ALLENDE 15/54
Tempranillo, Rioja, Spain. complex & savory aromas of ripe berries, herbs, aged in French oak 14 months
ARCANO 14/48
Sangiovese, Chianti Classico. Tuscany, Italy. Perfumed with Blue & Red fruit, plums, leather, tobacco notes
BOEN 15/54
Pinot Noir, Russian River Valley, California, USA. Perfect Blend of Red and Black Fruit, Berries, Plums laced with Baking Spices, American Oak
TREFETHEN DOUBLE T 52
Bordeaux Red Blend, Napa Valley, California, USA. Sweet Black & Blue Fruit Married with Toasted Vanilla American Oak, Bold Flavors
TOLAINI AL PASSO 55
SuperTuscan Red Blend, Tuscany, Italy. Aromas of Blackberry, Blueberries, Violets with Ripe Tannins & Bright Acidity
COUDULET DE BEAUCASTEL 58
Garnache, Syrah, Mourvedre blend, Rhone Valley, France. Iconic producer, alluring wine with Black cherries, Spice & Silky Tannins
ANIMA NEGRA AN/2 66
Red Blend, Mallorca, Spain. Spicy & Smoky, Medium body, Smooth & Elegant, interesting find
CAYMUS THE WALKING FOOL 68
Red Blend, North Coast, California, USA. Another Wagner family home run, big & Bold, Rich black fruit, Intense Berry aromas
HALL, MERLOT 80
Napa Valley, California, USA. Deep ruby color, Baking Spices, Long & Vibrant Texture & Tannins, Delicious with Steak
OPTIK BIEN NACIDO 85
Syrah, Santa Maria Valley, Central Coast, California. Monster of a wine, plush tannins, Cured Meat, Smoke, Dark Chocolate
CERETTO 110
Barolo, Nebbiolo, Piedmont, Italy. Sweet & Perfume Aromatics, Silky mouthfeel, Dusty & Chewy Tannins
CAYMUS 170
Cabernet Sauvignon, Napa Valley, California, USA. Explosive Black & Blue Fruit with Notes of Berries, Cassis, Mocha, Cocoa & Sweet Tobacco
DESSERT WINE
TAYLOR FLADGATE PORT RUBY 12/40
Powerful Black Fruit, Cherries, Mocha & Almond
Royal Tokaji Late Harvest 14/52
Delicate Aromas of sweet fruit & Spice, Silky long Finish
TAYLOR FLADGATE PORT LBV 14/62
Raspberry, Cherries, Plums laced with Mint Chocolate Chips Cookies
SANDMAN PORT 10YR TAWNEY 18/75
Red brick color, Ripe, Jammy Fruit, Dark Chocolate Finish
SANDMAN PORT 20YR TAWNEY 25/125
Rich & Elegant, Golden Raisins, Apricots, Almonds, Butterscotch, Salted Caramel
WHITE
A TO Z 10138
Easy Drinking. Fresh Citrus & honey, Spearmint & honeydew
CHEMISAL CHARDONNAY 11140
Crisp, bright & refreshing, lemon zest, white peach & nectarine, NO Oak
WILLIAM FEVRE SAINT BRIS 15155
Lip smacking aromas of crips apples, pears, citrus & white
FINCA ALLENDE 62
Rich golden color, caramel honey-crisp apples, nutty & oaky, Davids Favorite
TREFETHEN 78
Brioche, Ripe Fruit & Tropical Aroma, Complex & Round Finish
Sides
WHIPPED MASHED POTATOES $8
BROCCOLINI $9
4 CHEESE MAC & CHEESE $10
MARINATED & GRILLED MUSHROOMS $12
DAUPHINOISE POTATOES $13
CREAM OF SPINACH $8
HOUSE FRIES $9
GRILLED ASPARAGUS $12
BRUSSEL SPROUTS $12
Entrees
GRILLED RIBEYE $44
Hand selected, chef cut
FILET MIGNON MARKET PRICE
Hand Selected, center cut
BAVETTE STEAK $24
Hand selected flank steak, topped w/bleu cheese cream, lightly crisped onions
PICANHA STEAK $28
Chef cut
SALMON FILET $22
Pan seared, skin-on Atlantic, grilled asparagus, creamy chive grits
PORK CHOP $33
Grilled, double bone-in, sweet potato puree, broccolini, demi-glace
AIRLINE CHICKEN $20
Mashed potatoes, roasted Brussels sprouts, rosemary chicken jus
Starters
DEVILED EGGS $9
Double whipped, truffle, spanish paprika, chives
BRUSCHETTA $9
Creamy burrata di mozzarella, heirloom tomatoes, grilled bread
HOUSE FRIES $10
Hand cut, twice fried, w/homemade honey mustard, ranch and sriracha ketchup
SPINACH ARTICHOKE DIP $12
Grilled pita bread chips
JUMBO SHRIMP COCKTAIL $14
Classic cocktail sauce, grilled lemon
MARYLAND STYLE JUMBO LUMP CRAB CAKES MARKET PRICE
Creole remoulade
Salads
WEDGE SALAD 15/9
Bacon bits, cherry tomatoes, roquefort cheese chrumbles, blue cheese dressing
CAESAR SALAD 15/9
Romaine, house made Caesar dressing, Parmesan cheese, croutons, anchovy
ITALIAN SALAD 15/9
mixed greens, artichoke hearts, black olives, tomatoes, red onion, provolone cheese and house made Italian vinegarette
Desserts
3-LAYER CHOCOLATE CAKE 10
White and dark mousse, slice
NEW YORK CHEESECAKE 10
Strawberry sauce, slice
LEMON ITALIAN CREAM CAKE 10
Yellow cake filled with Italian lemon cream
The Standard on Vaughan restaurant menu is provided by top-menus.com.

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