Field to Fork

A special Chef selected weekly menu, featuring the absolute best of the region.

Heirloom Tomato and Peach Salad
pickled red onions | pesto | ginger peach vinaigrette | farm greens

Rosemary Red Wine Braised Beef Short Rib
corn | heritage tomato and white bean stew | Moroccan cauliflower

Niagara Stone Fruit Tart
lemon curd | Oreo soil | pistachio gelato

Beverage Pairings
Selected to complement today’s menu

Strewn Chardonnay 2018
Inniskillin Pinot Noir 2017
Reif Vidal Icewine 2016