OAKLANDS BREAKFAST

Open to the Public
8:30 a.m. – 10:30 a.m.

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 | Canadian Bacon | Breakfast Sausage | Grilled Tomato
Sourdough Toast | Rosemary Potatoes

BEEF HASH WITH POACHED EGG 27
Beef Pastrami | Red Peppers | Green Onions | Rosemary Potatoes

SOURDOUGH FRENCH TOAST 25
Ginger Icewine Berry Chutney | Lemon Crème Fraiche | Pure Maple Syrup

FRESH GREEK YOGURT 21
Local Honey | Oat Granola | Ginger Icewine Berry Chutney
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
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.

THE WINERY RESTAURANT
AT PELLER ESTATES

Lunch & Dinner 12 – 8 p.m. Daily

Reserve a Table

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DAILY LUNCH FEATURES
12 p.m.—4 p.m.

LOBSTER CAESAR SALAD 38
Icewine Poached Lobster Tail, Pancetta, Handeck Cheese, Black Garlic Dressing, Sourdough Croutons

SIGNATURE RIB EYE BURGER 50
Seared Foie Gras, Cured Bacon, Aged Cheddar Black Truffle Aioli, Smoked Tomato Ketchup,
Toasted Potato Bun accompanied with a Mustard Potato and Arugula Salad

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TO SHARE

ONTARIO CHEESE 24
House Preserves, Grainy Mustard, Icewine Jelly, Pickled Vegetables
Pacific Rock | Niagara Gold| Nosey Goat| Vacherin| Meteorite

ONTARIO CHARCUTERIE 24
House Preserves, Grainy Mustard, Icewine Jelly, Pickled Vegetables
Lonza | Capocollo | Prosciutto| Chorizo

CHEESE and CHARCUTERIE 40
A Perfect Pairing of Ontario Cheese and Meat

OYSTERS 28 Half a Dozen Fresh Shucked Canadian Oysters

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FIRST COURSE

CHICKEN LIVER PARFAIT ON TOAST 21
Strawberry Chili Jam, Grilled Figs, Pingue Prosciutto, Golden Rye Bread

YELLOWFIN TUNA 24
Icewine Compressed Cherry Tomatoes, Watermelon Radish, Miso Citrus Vinaigrette

PELLER ESTATES DAILY SOUP 16
Prepared from the bounty of Niagara

HEIRLOOM TOMATO SALAD 19
Grilled St. David’s Peppers, Red Onion, Fiore de Latte, Baco Noir Reduction

SIGNATURE LOBSTER LINGUINI 35
Black Truffle, Fresh Pasta, Icewine Poached Lobster, Smoked Bacon, Handeck, Chardonnay Cream

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MAIN COURSE

BEEF STRIPLOIN 58
Ontario Asparagus, Swiss Chard, Kohlrabi Purée, Marinated Mushrooms

SAGE ROASTED CHICKEN BREAST 42
Poached Hen’s Egg, Black Kale, Sweet Potato, Baby Onion & Bell Pepper Hash, Chardonnay Jus

OLIVE OIL POACHED HALIBUT 48
Sugar Snap Peas, Snow Peas, Pea Purée, Compressed Cherries

WILD LEEK VEGAN RISOTTO 40
Cumin Carrot, Forest Mushrooms, Potato Parmesan

SIGNATURE LOBSTER LINGUINI 70
Black Truffle, Fresh Pasta, Icewine Poached Lobster, Smoked Bacon, Chardonnay Cream

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CHEF’S TASTING MENU
Five Course Tasting Menu 115
Add Lobster Linguini 35
Add Shared Cheese Plate 24
Add Five Course Wine Pairing 65
Additional Course Wine Pairing 10