BREAKFAST

8:30 – 10:30 a.m.
Daily

Smoked Salmon Avocado Toast 24
Shaved Red Onion, Lemon Crème Fraiche,
Golden Rye Bread
Add a poached egg +5

Wine Country Breakfast 28
Two Farm Eggs, Streaky Bacon, Breakfast Sausage,
Grilled Tomato, Sourdough Toast, Rosemary Potatoes

Sourdough French Toast 27
Fresh Summer Fruit, Lemon Crème Fraiche,
Pure Maple Syrup

Eggs Benedict 29
Two Poached Eggs, Peameal Bacon, English Muffin
Icewine Hollandaise

Lobster Eggs Benedict 40
Two Poached Eggs, Atlantic Lobster, Peameal Bacon,
English Muffin, Icewine Hollandaise

Mushroom Toast 21
Griddled Baguette, Green Peppercorns
Dijon Mustard Café au Lait Sauce
Add a poached egg +5

Fresh Greek Yogurt 21
Fresh Summer Fruit, Oat Granola, J.T. Pendzinski Honey
Vegan option available

Morning Beverages
Latte or Cappuccino 6
Espresso or Americano 5
Vanilla Latte (Iced or Hot) 7
Fresh Orange Juice 8
Grapefruit, Pear, Apple or Cranberry Juice 4
Selection of Tea 5
London Fog Tea Latte 6

Brunch Cocktails
Bottomless Mimosa 30
Trius Brut Mimosa 16
Ice Cuvée Mimosa 18
Riverbend Whisky Caesar 16

Add a side to your coffee, Gretzky Canadian Cream 8

Please note our liquor license begins at 9 a.m.

BRUNCH

11:30 – 2:00 p.m.
Friday, Saturday and Sunday

SHARABLES

Bread 3.50
Fresh Baked Baguette, Stirling Creamery Butter

Bistro Board 21
Chorizo Sausage, Ham Hock Terrine, Pingue Prosciutto
Pickled Vegetables, Marinated Olives, Grainy Mustard

Oysters 28
Half a Dozen Fresh Shucked Canadian Oysters
Black Pepper Shallot Mingonette, Lemon Wedge

STARTERS

Creamy Garlic and Cauliflower Soup 14
Shaved Chestnut, White Truffle Croutons

Endive & Blue Cheese Salad 16
Chicory Endive, Crumbled Castile Bleu, Toasted Walnuts,
Pancetta, Red Wine Vinaigrette

Smoked Salmon 18
Fried Capers, Cured Lemon, Red Onion, Crème Fraiche

Beef Carpaccio 18
Celeriac Remoulade, Baby Arugula, Shaved Sheep’s Milk Cheese

SIGNATURE DISH

Poached Hen’s Egg on Mushroom Toast 26
Griddled Baguette, Green Peppercorn Dijon Mustard
Café Au Lait Sauce

SIDES

Icewine Glazed Streaky Bacon 8
Canadian Peameal Bacon 8
Pomme Frites with Dijon Aoili 12

MAINS

Croque Madame 30
Toasted Berkshire Ham, Gruyere Cheese, Golden Rye Sandwich
Fried Hen’s Egg, Niagara Pear & Arugula Salad

Trout Meuniere 34
Seared Trout, Lemon Caper Brown Butter Sauce
Horseradish Rapini, Pomme Frites, Dijon Aoili

House Baked Quiche 28
Goat Cheese, Yukon Potato, Buttered Leek & Thyme Pie Crust
served with Artisanal Green Salad

Eggs Benedict 32
Two Poached Hen’s Eggs, Peameal Bacon,
English Muffin, Sparkling Hollandaise
Served with Artisanal Greens
(add Lobster Meat $12)

DESSERTS

To Be Determined

Cheese Plate 21
Pacific Rock, Vacherin, Meteorite, Nosey Goat, Niagara Gold,
Peller House Red Pepper Icewine Jelly

Morning Beverages
Latte or Cappuccino 6
Espresso or Americano 5
Vanilla Latte (Iced or Hot) 7
Fresh Orange Juice 8
Grapefruit, Pear, Apple or Cranberry Juice 4
Selection of Tea 5
London Fog Tea Latte 6

Brunch Cocktails
Bottomless Mimosa 30
Trius Brut Mimosa 16
Ice Cuvée Mimosa 18
Riverbend Whisky Caesar 16

Add a side to your coffee, Gretzky Canadian Cream 8

WINTER DINNER SERIES

Join Chef Jason Parsons and his culinary team for the Winter Dinner Series at the Oaklands restaurant at the Riverbend Inn.

Situated in our elegant Dining Room, 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.

Reserve Your Seat

Christmas at the Inn
December 5, 2025

FIRST COURSE

Roquefort Cheese Souffle
Icewine Bacon, Toasted Walnuts,
Black Truffle, Creamy Cauliflower Sauce

SECOND COURSE

Sparkling Cuvee Poached Halibut
Pomegranate Seeds, Braised Baby Fennel, White Turnip

THIRD COURSE

Pheasant Breast with Black Fig Pinot Noir Sauce
Apple & Sage Stuffing, Brussel Sprouts, Fondant Potato

FOURTH COURSE

Black Plum and Almond Cream Tart
Vanilla Bean Ice Cream, Cinnamon Sugar