8:30 – 10:30 a.m.
Daily
Fresh Croissants & Pain au Chocolate | House Preserve 14
Smoked Salmon Avocado Toast | Shaved Red Onion, Tomato Lemon Crème Fraiche, Golden Rye Bread 27
Add a poached egg +5
Wine Country Breakfast | Two Farm Eggs, Streaky Bacon Breakfast Sausage, Grilled Tomato, Sourdough Toast Rosemary Potatoes 29
Sourdough French Toast | Icewine Compressed Fruit Lemon Crème Fraiche, Pure Maple Syrup 28
Eggs Benedict | Two Poached Eggs, Peameal Bacon, English Muffin Icewine Hollandaise 30
Mushroom Toast | Green Peppercorn Café au Lait Sauce Toasted Baguette 23
Add a poached egg +5
Fresh Greek Yogurt | Preserved Fruit, Oat Granola, Local Honey 22
vegan option available
MORNING BEVERAGES
Fresh Squeezed Orange Juice 8
Apple, Cranberry, or Grapefruit Juice 4
Espresso or Americano 5
Cappuccino or Latte 6.5
Vanilla Latte (Iced or Hot) 7
London Fog Tea Latte 6
Selection of Tea 5
BRUNCH COCKTAILS
Please note our liquor license begins at 9am
Bottomless Mimosas 30
Your choice of: Orange, Cranberry, White Cranberry or Grapefruit
Espresso Martini 19
No.99 Distillery Original Canadian Cream or Salted Caramel Cream, Espresso
No.99 Coffee 14
No.99 Distillery Original Canadian Cream or Salted Caramel Cream
Riverbend Mug Caesar 2oz 16
No. 99 Distillery Ice Storm Vodka, Clamato, Spiced Just Right!
12:00 p.m – 3:00 p.m.
Available Saturdays, Sundays & Long Weekend Mondays
Fresh Croissants & Pain Au Chocolate | House Preserve, Sea Salt Butter 14
Fresh Baguette | Sea Salt Butter 5
Eggs Benedict | Two Poached Eggs, Peameal Bacon, English Muffin, Icewine Hollandaise 30
Bistro Board | Niagara Gold, Meteorite Brie, Woolwich Goats Cheese, Pingue Prosciutto, Black Forest Ham
Beetroot Cured Salmon, Pickled Vegetables, Grainy Mustard, Red Pepper Icewine Jelly 48 Suggested Pairing: Malivoire Small Lot Gamay
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Stratus Cabernet Franc Rose
BRUNCH COCKTAILS
Bottomless Mimosas 30
Your choice of: Orange, Cranberry, White Cranberry, Pear or Grapefruit
Espresso Martini 19
No.99 Distillery Original Canadian Cream or Salted Caramel Cream, Espresso
Grapefruit Hugo Spritz 20
Trius Brut, Elderflower Liqueur, Grapefruit Juice, Club Soda
No.99 Coffee 14
No.99 Distillery Original Canadian Cream or Salted Caramel Cream, Fresh Brewed Coffee
Riverbend Mug Caesar 2oz 16
No.99 Distillery Ice Storm Vodka, Clamato, Spiced Just Right
COMPLEMENTING WINE PAIRINGS
Two-Course Wine Pairing 35 | Three-Course Wine Pairing 45 | Four-Course Wine Pairing 50
Executive Chef Jason Parsons Oaklands Chef Timothy Rowe
LUNCH MENU
12pm – 3pm
Daily
Bistro Board | Niagara Gold, Meteorite Brie, Woolwich Goats Cheese, Pingue Prosciutto, Black Forest Ham
Beetroot Cured Salmon, Pickled Vegetables, Grainy Mustard, Red Pepper Icewine Jelly 48 Suggested Pairing: Kirby Estates Gamay
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Stratus Cabernet Franc Rose
Fresh Baguette | Sea Salt Butter 5
COMPLEMENTING WINE PAIRINGS
Two-Course Wine Pairing 35 | Three-Course Wine Pairing 45 | Four-Course Wine Pairing 50
UPCOMING EVENTS at OAKLANDS RESTAURANT
LE BRUNCH
Available Saturday, Sunday and Long Weekend Mondays 12pm – 3pm
OAKLANDS DINNER SERIES
Join us for a 4-course al fresco culinary experience, paired with two wines from
the themed French region and two from our Andrew Peller Portfolio
that represent the classic style of the region.
This experience begins with a sparkling reception and ends with a bottle of region-related take-home wine.
Friday August 21 – Sunset in the Loire Valley
Friday September 11 – Sunset in Burgundy
Friday October 9 – Fall in the Rhone Valley
Friday November 27 – French Classics
Friday December 4 – Christmas at the Inn
For more information and reservations call 1-888-510-5537
—
A LA CARTE MENU
Available Daily 12pm – 3pm
FIRST COURSE
Sparkling Onion Soup | Gruyère Cheese, Garlic Croustade 18
Suggested Pairing: Peller Estates Ice Cuvée Classic
Chevre Brule Salad | Strawberry, Watermelon, Baby Spinach, Walnut Crunch, Mint Citrus Dressing 21
Suggested Pairing: Thirty Bench Small Lot Riesling
Bistro Caesar | Romaine Hearts, Prosciutto, Sundried Tomato, Black Truffle Croutons, Anchovy Garlic Dressing 18
Suggested Pairing: Peller Signature Series Sauvignon Blanc
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel, Red Chilis, Mustard Sprouts 22
Suggested Pairing: Domaine Queylus Rose
Mushroom Toast | Toasted Baguette, Green Peppercorn Café Au Lait Sauce 23
Suggested Pairing: Peller Signature Series Sur Lie Chardonnay
MAIN COURSE
Riverbend Ribeye Burger | Peameal Bacon, Meteorite Brie, Sweet Peppers, Red Onion Jam, Pomme Frites, Dijon Aioli 38
Suggested Pairing: MW Syrah
Croque Monsieur | Black Forest Ham, Gruyère Cheese, Sourdough, Dijon Aioli, served with Frites or Spinach Salad 30
Suggested Pairing: Stratus Alto White
Moules Frites | Sparkling PEI Mussels, Roasted Red Peppers, Black Garlic Fennel Crème, Pomme Frites 30
Suggested Pairing: Peller Estates Signature Series Chardonnay Sur Lie
Summer Spaghetti | Green Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, Truffle Oil 32
Suggested Pairing: Stratus Alto White
Steak Tartare | Quail Egg, Black Truffle Chips, Frisse Endive, Dijon Aioli, served with Frites or Spinach Salad 38
Suggested Pairing: Domaine Queylus Pinot Noir
Spicy Tuna Nicoise Bowl | Poke Style Lemon Ginger Tuna, Egg, Heirloom Tomato, Potato, Green Beans, Olives Sriracha Dressing 35
Suggested Pairing: Stratus Cabernet Franc Rose
DESSERT COURSE
Sour Cherry Financier |Rosé Chantilly, Macerated Sour Cherries 15
Suggested Pairing: Trius Showcase Riesling Icewine
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit, Buttermilk Cake 15
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Chocolate Semifreddo | Salted Caramel Sauce, Cocoa Oatmeal Crumb 15
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Thirty Bench Select Late Harvest Vidal
Executive Chef Jason Parsons
Oaklands Chef Timothy Rowe
A LA CARTE
Bistro Board | Niagara Gold, Meteorite Brie, Nosey Goat, Pingue Prosciutto, Black Forest Ham
Beetroot Cured Salmon, Pickled Vegetables, Grainy Mustard, Red Pepper Icewine Jelly 48 Suggested Pairing: Kirby Estates Gamay
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Stratus Cabernet Franc Rose
Fresh Baguette | Sea Salt Butter 5
Sparkling Onion Soup | Gruyère Cheese, Garlic Croustade 18
Suggested Pairing: Peller Estates Ice Cuvée Classic
Summer Spaghetti | Green Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, Truffle Oil 32
Suggested Pairing: Stratus Alto White
COMPLEMENTING WINE PAIRINGS
Two-Course Wine Pairing 35 | Three-Course Wine Pairing 45 | Four-Course Wine Pairing 50
UPCOMING EVENTS at OAKLANDS RESTAURANT
LE BRUNCH
Available Saturday, Sunday and Long Weekend Mondays 12pm – 3pm
OAKLANDS DINNER SERIES
Join us for a 4-course al fresco culinary experience, paired with two wines from
the themed French region and two from our Andrew Peller Portfolio
that represent the classic style of the region.
This experience begins with a sparkling reception and ends with a bottle of region-related take-home wine.
Friday August 21 – Sunset in the Loire Valley
Friday September 11 – Sunset in Burgundy
Friday October 9 – Fall in the Rhone Valley
Friday November 27 – French Classics
Friday December 4 – Christmas at the Inn
For more information and reservations call 1-888-510-5537
DINNER PRIX FIXE MENU
Available Daily 5pm – 8:30pm
2-Course 80 | 3-Course 95
FIRST COURSE
Steak Tartare | Quail Egg, Black Truffle Chips, Frisée Endive, Spinach Salad, Dijon Aioli
Suggested Pairing: Peller Estates Signature Series Ice Cuvée Rosé
Foie Gras Parfait | Strawberry, Watermelon, Walnut Crunch, Baby Spinach, Mint Citrus Dressing Toasted Brioche, Red Pepper Icewine Jelly
Suggested Pairing: Domaine Queylus Cabernet Franc Rose
Beetroot Cured Salmon | Horseradish Crème Fraîche, Fried Capers, Pickled Fennel Red Chilis, Mustard Sprouts
Suggested Pairing: Thirty Bench Small Lot Triangle Riesling
Mushroom Toast | Toasted Baguette, Green Peppercorn Icewine Café Au Lait Sauce
Suggested Pairing: Peller Estates Signature Series Sur Lie Chardonnay
MAIN COURSE
Tarragon Chicken Breast | Smoked Bacon, Baby Carrots, Pearl Onions, Pommes Persillade Coq Au Vin Sauce
Suggested Pairing: Domaine Queylus Pinot Noir
Conestoga Farms Pork Chop | Sweet Peppers, Garden Pea Salad, Chardonnay White Beans Balsamic Strawberry Vierge
Suggested Pairing: Peller Estates Private Reserve Baco Noir
Rainbow Trout | Pearl Couscous, Asparagus, Lemon Herb Gremolata, Yellow Tomato Beurre Blanc
Suggested Pairing: Stratus Sauvignon Blanc
Steak Au Poivre | Boneless Beef Short Rib, Peppercorn Café au Lait Sauce, Heirloom Tomato Chutney Rapini, Black Truffle Fries
Substitute Beef Tenderloin 6oz Additional 15
Suggested Pairing: Peller Estates Signature Series Cabernet Sauvignon
DESSERT COURSE
Sour Cherry Financier | Rose Chantilly, Macerated Sour Cherries
Suggested Pairing: Trius Showcase Riesling Icewine
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit, Buttermilk Cake
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Chocolate Semifreddo | Salted Caramel Sauce, Cocoa Oatmeal Crumb
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly Additional 11
Suggested Pairing: Thirty Bench Select Late Harvest Vidal
Executive Chef Jason Parsons
Oaklands Chef Timothy Rowe
Offered Daily 3pm-5pm
Happy Hour Pricing on Select Cocktails and Wine by the Glass
COCKTAILS 12
Lemon Gin Fizz Limited Distillery Gin | Fresh Lemon | Basil Syrup
Cranberry Lime Refresher Gretzky’s Vodka | Pinot Grigio | Cranberry | Fresh Lime
Aperol Spritz Trius Brut | Aperol | Fresh Orange
BY THE GLASS 6oz 12
Trius Brut
Trius Pinot Grigio
Peller Private Reserve Rose
Peller Private Reserve Baco Noir
FROM THE KITCHEN
Chevre Brule Salad | Strawberry, Watermelon, Baby Spinach Walnut Crunch, Mint Citrus Dressing 21
Sparkling Onion Soup | Gruyère Cheese, Garlic Croustade 18
Mushroom Toast | Green Peppercorn Café Au Lait Sauce Toasted Baguette 23
Spicy Tuna Nicoise Bowl | Poke Style Lemon Ginger Tuna, Egg Potato, Heirloom Tomato, Green Beans, Olives, Sriracha Dressing 35
Riverbend Ribeye Burger | Peameal Bacon, Meteorite Brie Sweet Peppers, Red Onion Jam, Pomme Frites, Dijon Aioli 38
Bistro Board |Niagara Gold, Meteorite Brie Woolwich Goats Cheese, Pingue Prosciutto, Black Forest Ham Beetroot Cured Salmon, Pickled Vegetables, Grainy Mustard Red Pepper Icewine Jelly 48
Cheese Plate 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Join Chef Jason Parsons and his culinary team for the Sunset Dinner Series at Riverbend Inn & Vineyard.
Situated al fresco on our Garden Patio, this French-influenced interactive dinner starts with a sparkling reception, followed by a four-course tasting menu with wine pairings, all curated to reflect the theme of the dinner. Two wines from the themed region will be showcased, along with two from our Andrew Peller portfolio that represent the classic style of the region. Each dish is introduced by the Chef, and each wine is explained by our wine expert. Guests will receive a theme-related bottle of wine to take home at the end of this unforgettable experience.
Friday, August 21 – Sunset in Loire Valley
Friday, September 11 – Sunset in Burgundy
Friday, October 9 – Sunset in Rhone Valley
RIVERBEND INN PRESENTS: UNDER THE TUSCAN SUN
Thursday August 13th, 2026
FIRST COURSE
Niagara Caprese Salad
Heirloom Tomato, Orchard Peach, Fior de Latte,
Fresh Basil, Aged Balsamic
Paired with Trius Pinot Grigio, 2025
MAIN COURSE
Veal Chop
Salsa Verde, Black Truffle Jus
Traditional Ratatouille, Creamy Pecorino Polenta
Paired with TBD
Executive Chef Jason Parsons
Pastry Chef Siddharth Nair
