8:30 – 10:30 a.m.
Daily
Smoked Salmon Avocado Toast 26
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
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 6.5
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.
11:30 – 2:00 p.m.
Saturday and Sunday
SHARABLES
Bread 3.50
Fresh Baked Baguette, Stirling Creamery Butter
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
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
Starting May 5th
SHARABLES
Bistro Board 48
Niagara Gold, Meteorite, Crottin De Chavignol, Pingue Prosciutto, Black Forest Ham, Beetroot Cured Salmon
Pickled Vegetables, Grainy Mustard, Red Pepper Icewine Jelly
Suggested Pairing: Peller Estates Ice Cuvée Classic
ADDITIONAL OPTIONS
Fresh Baguette 4.5
Sea Salt Butter
Sparkling Onion Soup 16
Gruyere Cheese, Garlic Croustade
Suggested Pairing: Peller Estates Ice Cuvée Classic
Summer Spaghetti 38
Green Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, Truffle Oil
Suggested Pairing: Trius Distinction White
COMPLEMENTING WINE PAIRINGS
Two-Course Wine Pairing 35 | Three-Course Wine Pairing 45 | Four-Course Wine Pairing 55
UPCOMING OAKLANDS DINNER SERIES EVENTS
Join us for a 4-course al fresco culinary experience, paired with two wines from each 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 June 26 – Sunset in Champagne
Friday July 24 – Sunset in Provence
Friday August 14 – 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
Dinner 2-Course 80 | 3-Course 95
FIRST COURSE
Steak Tartare | Quail Egg, Black Truffle Chips, Frisse Endive, Dijon Aioli
Foie Gras Parfait | Strawberry, Grapefruit, Baby Spinach, Red Pepper Icewine Jelly, Toasted Brioche
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel Red Chili, Mustard Sprouts
Mushroom Toast | Toasted Baguette, Green Peppercorns, Dijon Café Au Lait Sauce
MAIN COURSE
Coq Au Vin | Bacon Lardons, Baby Carrots, Parisian Mushrooms, Pearl Onions, Dijon Pomme Purée
Diver Scallops | Roasted Cauliflower Purée, Green Pea Salad, Shaved Pecorino, Basil Sprouts Strawberry Vierge
Rainbow Trout | Pearl Cous Cous, Asparagus, Lemon Herb Gremolata, Yellow Tomato Beurre Blanc
Steak Au Poivre | Boneless Beef Short Rib, Peppercorn Sauce, Smoked Tomato Chutney, Rapini Black Truffle Fries
Substitute Beef Tenderloin 6oz Additional 10
DESSERT COURSE
Sour Cherry Tart |Toasted Meringue, Rye Shortbread, Riesling Anglaise
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit, Buttermilk Cake
Chocolate Praline Semifreddo | Whipped Crème Fraiche, Cocoa Nib Toile
Cheese Plate | Niagara Gold, Meteorite, Crottin De Chavignol, Red Pepper Icewine Jelly Additional 7
Executive Chef Jason Parsons
Pastry Chef Lexi Orbanski
Offered Daily 3pm-5pm
May 5th – September 30th
Bistro Board | Niagara Gold, Meteorite, Crottin De Chavignol, Pingue Prosciutto Black Forest Ham, Beetroot Cured Salmon, Pickled Vegetables Grainy Mustard, Red Pepper Icewine Jelly 48
Cheese Plate | Niagara Gold, Meteorite, Crottin De Chavignol, Red Pepper Icewine Jelly 21
Fresh Baguette Sea Salt Butter 4.5
Sparkling Onion Soup | Gruyère, Garlic Croustade 18
Crottin De Chavignol Brule | Strawberry, Grapefruit, Baby Spinach, Walnut Crunch Mint Citrus Dressing 21
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel Red Chili, Mustard Sprouts 22
Mushroom Toast | Toasted Baguette, Green Peppercorn Dijon Café Au Lait Sauce 23
Riverbend Ribeye Burger | Peameal Bacon, Meteorite, Sweet Peppers, Red Onion Jam Pomme Frites & Dijon Aioli 36
Croque Monsieur | Black Forest Ham, Gruyere Cheese, Sourdough, Dijon Aioli served with Frites or Spinach Salad 28
Spicy Tuna Nicoise Bowl | Lemon Ginger Tuna, Egg, Heirloom Tomato, Potato Green Beans, Olives, Sriracha Dressing 33
Sour Cherry Tart |Toasted Meringue, Rye Shortbread, Riesling Anglaise 14
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit Buttermilk Cake 14
Chocolate Praline Semifreddo | Whipped Crème Fraiche, Cocoa Nib Toile 14
COCKTAILS & WINE
Peller Private Reserve Rose
Trius Pinot Grigio
Peller Private Reserve Cabernet Sauvignon
6oz for 14
Lemon Gin Fizz
Aperol Spritz
Cranberry Lime Refresher
14 each
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
Download Menu
FIRST COURSE
Ham Hock Rillette
Pickled Red Onion, Celeriac Remoulade,
Grainy Mustard, Cornichons, Grilled Baguette
SECOND COURSE
Sparkling Onion Soup
Melted Gruyere Cheese, Garlic Croustade
THIRD COURSE
Steak Au Poivre
Blistered Cherry Tomatoes, Black Truffle Green Beans,
Duck Fat Frites
FOURTH COURSE
Blackberry Clafoutis
Icewine Blackberry Coulis, Ginger Crème Anglaise
Reserve Your Seat
Download Menu
FIRST COURSE
Beetroot Cured Salmon
Horseradish Crème Fraiche, Fried Capers, Pickled Fennel,
Red Chili, Mustard Sprouts
SECOND COURSE
Rainbow Trout
Asparagus, Pearl Cous Cous, Lemon Herb Gremolata,
Yellow Tomato Beurre Blanc
THIRD COURSE
Coq Au Vin
Bacon Lardons, Baby Carrots, Parisian Mushrooms,
Pearl Onions, Dijon Pomme Purée
DESSERT COURSE
Summer Fruit Trifle
Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit,
Buttermilk Cake
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, June 26 – Sunset in Alsace
Friday, July 31 – Sunset in Provence
Friday, August 21 – Sunset in Champagne
Friday, September 11 – Sunset in Burgundy
Friday, October 9 – Sunset in Rhone Valley
Saturday, May 9th & Sunday May 10th, 2026
12-3pm
SHAREABLES
Bistro Board 48
Niagara Gold, Meteorite, Crottin De Chavignol,
Pingue Prosciutto, BlackForest Ham, Beetroot Cured Salmon,
Pickled Vegetables, Grainy Mustard, Red Pepper Icewine Jelly
STARTERS
Crottin De Chavignol Brule
Strawberry, Grapefruit, Baby Spinach, Walnut Crunch, Mint Citrus Dressing
Sparkling Onion Soup
Melted Gruyere Cheese, Garlic Croustade
Beetroot Cured Salmon
Horseradish Crème Fraiche, Fried Capers, Pickled Fennel, Red Chili, Mustard Sprouts
Mushroom Toast
Toasted Baguette, Green Peppercorn Dijon Café Au Lait Sauce
MAINS
Steak Au Poire
Braised Boneless Beef Short Rib, Peppercorn Sauce, Smoked Tomato Chutney, Rapini, Black Truffle Frites
Change to 6oz Beef Tenderloin – 10
Coq Au Vin
Bacon Lardons, Baby Carrots, Parisian Mushrooms,
Pearl Onions, Dijon Pomme Purée
Rainbow Trout
Asparagus, Pearl Cous Cous, Lemon Herb Gremolata,
Yellow Tomato Beurre Blanc
Summer Spaghetti
Garden Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, White Truffle Oil
DESSERT COURSE
Sour Cherry Tart
Toasted Meringue, Rye Shortbread, Riesling Anglaise
Chocolate Praline Semifreddo
Whipped Crème Fresh, Cocoa Nib Tuile
Summer Fruit Trifle
Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit,
Buttermilk Cake
Cheese Plate – 7
Niagara Gold, Meteorite, Crottin De Chavignol,
Red Pepper Icewine Jelly, Crackers
