8:30 – 10:30 a.m.
Daily
Smoked Salmon Avocado Toast | Shaved Red Onion, Lemon
Crème Fraiche, Golden Rye Bread 26 Add a poached egg +5
Wine Country Breakfast | Two Farm Eggs, Streaky Bacon, Breakfast
Sausage, Grilled Tomato, Sourdough Toast, Rosemary Potatoes 28
Sourdough French Toast | Preserved Fruit, Lemon Crème Fraiche,
Pure Maple Syrup 27
Eggs Benedict | Two Poached Eggs, Peameal Bacon, English Muffin,
Icewine Hollandaise 29
Mushroom Toast | Griddled Baguette, Green Peppercorns
Dijon Mustard Café au Lait Sauce 21 Add a poached egg +5
Fresh Greek Yogurt | Preserved Fruit, Oat Granola, Local Honey 21
vegan option available
MORNING BEVERAGES
Fresh Squeezed Orange Juice 8
Apple, Cranberry, Grapefruit, or Pear 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, Grapefruit or Pear
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
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
Eggs Benedict | Two Poached Hen’s Eggs, Peameal Bacon, English Muffin, Icewine Hollandaise, Artisanal Green Salad 32
Fresh Croissants | House Preserve 5
Pain au Chocolate | 5
Fresh Baguette | Sea Salt Butter 4.5
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
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
Pastry Chef Siddharth Nair
A LA CARTE MENU
Available Daily 12pm – 3pm
FIRST COURSE
Sparkling Onion Soup | Gruyere, Garlic Croustade 18
Suggested Pairing: Peller Estates Ice Cuvée Classic
Crottin De Chavignol Brule | Strawberry, Grapefruit, Baby Spinach, Walnut Crunch, Mint Citrus Dressing 21
Suggested Pairing: Peller Estates Signature Series Ice Cuvée Rosé
Bistro Caesar | Romaine Hearts, Prosciutto, Sundried Tomato, Black Truffle Croutons, Anchovy Garlic Dressing 18
Suggested Pairing: Thirty Bench Small Lot Rosé
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel, Red Chili, Mustard Sprouts 22
Suggested Pairing: Thirty Bench Triangle Riesling
Mushroom Toast | Toasted Baguette, Green Peppercorn Dijon Café Au Lait Sauce 23
Suggested Pairing: Trius Showcase Pinot Noir
MAIN COURSE
Riverbend Ribeye Burger | Peameal Bacon, Meteorite, Sweet Peppers, Red Onion Jam, Pomme Frites, Dijon Aioli 36
Suggested Pairing: Peller Estates Private Reserve Baco Noir
Croque Monsieur | Black Forest Ham, Gruyere Cheese, Sourdough, Dijon Aioli, served with Frites or Spinach Salad 28
Suggested Pairing: Peller Estates Signature Series Chardonnay Sur Lie
Moules Frites | Sparkling PEI Mussels, Roasted Red Peppers, Black Garlic Fennel Crème, Pomme Frites 28
Suggested Pairing: Peller Estates Signature Series Ice Cuvée Classic
Summer Spaghetti | Green Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, Truffle Oil 30
Suggested Pairing: Trius Distinction White
Steak Tartare | Quail Egg, Black Truffle Chips, Frisse Endive, Dijon Aioli, served with Frites or Spinach Salad 36
Suggested Pairing: Domain Quelyus Pinot Noir
Spicy Tuna Nicoise Bowl | Lemon Ginger Tuna, Egg, Heirloom Tomato, Potato, Green Beans, Olives, Sriracha Dressing 33
Suggested Pairing: Peller Estates Private Reserve Rosé
DESSERT COURSE
Sour Cherry Tart | Toasted Meringue, Rye Shortbread, Riesling Anglaise 14
Suggested Pairing: Trius Showcase Riesling Icewine
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit, Buttermilk Cake 14
Suggested Pairing: WGE Estate Vidal Icewine
Chocolate Praline Semifreddo | Whipped Crème Fraiche, Cocoa Nib Toile 14
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Cheese Plate | Niagara Gold, Meteorite, Crottin De Chavignol, Red Pepper Icewine Jelly 20
Suggested Pairing: Thirty Bench Select Late Harvest Vida
12:00 p.m – 3:00 p.m
Daily
Please note: The first day for lunch will be Tuesday May 5th.
LUNCH MENU
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
Fresh Baguette | Sea Salt Butter 4.5
COMPLEMENTING WINE PAIRINGS
Two-Course Wine Pairing 35 | Three-Course Wine Pairing 45 | Four-Course Wine Pairing 50
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 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 | Gruyere, Garlic Croustade 18
Suggested Pairing: Peller Estates Ice Cuvée Classic
Crottin De Chavignol Brule | Strawberry, Grapefruit, Baby Spinach, Walnut Crunch, Mint Citrus Dressing 21
Suggested Pairing: Peller Estates Signature Series Ice Cuvée Rosé
Bistro Caesar | Romaine Hearts, Prosciutto, Sundried Tomato, Black Truffle Croutons, Anchovy Garlic Dressing 18
Suggested Pairing: Thirty Bench Small Lot Rosé
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel, Red Chili, Mustard Sprouts 22
Suggested Pairing: Thirty Bench Triangle Riesling
Mushroom Toast | Toasted Baguette, Green Peppercorn Dijon Café Au Lait Sauce 23
Suggested Pairing: Trius Showcase Pinot Noir
MAIN COURSE
Riverbend Ribeye Burger | Peameal Bacon, Meteorite, Sweet Peppers, Red Onion Jam, Pomme Frites, Dijon Aioli 36
Suggested Pairing: Peller Estates Private Reserve Baco Noir
Croque Monsieur | Black Forest Ham, Gruyere Cheese, Sourdough, Dijon Aioli, served with Frites or Spinach Salad 28
Suggested Pairing: Peller Estates Signature Series Chardonnay Sur Lie
Moules Frites | Sparkling PEI Mussels, Roasted Red Peppers, Black Garlic Fennel Crème, Pomme Frites 28
Suggested Pairing: Peller Estates Signature Series Ice Cuvée Classic
Summer Spaghetti | Green Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, Truffle Oil 30
Suggested Pairing: Trius Distinction White
Steak Tartare | Quail Egg, Black Truffle Chips, Frisse Endive, Dijon Aioli, served with Frites or Spinach Salad 36
Suggested Pairing: Domain Quelyus Pinot Noir
Spicy Tuna Nicoise Bowl | Lemon Ginger Tuna, Egg, Heirloom Tomato, Potato, Green Beans, Olives, Sriracha Dressing 33
Suggested Pairing: Peller Estates Private Reserve Rosé
DESSERT COURSE
Sour Cherry Tart | Toasted Meringue, Rye Shortbread, Riesling Anglaise 14
Suggested Pairing: Trius Showcase Riesling Icewine
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit, Buttermilk Cake 14
Suggested Pairing: WGE Estate Vidal Icewine
Chocolate Praline Semifreddo | Whipped Crème Fraiche, Cocoa Nib Toile 14
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Cheese Plate | Niagara Gold, Meteorite, Crottin De Chavignol, Red Pepper Icewine Jelly 20
Suggested Pairing: Thirty Bench Select Late Harvest Vida
Executive Chef Jason Parsons
Pastry Chef Siddharth Nair
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
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
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 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
Executive Chef Jason Parsons
Pastry Chef Lexi Orbanski
Offered Daily 3pm-5pm
May 5th – September 30th
Happy Hour Pricing on Select Cocktails and Wine by the Glass
COCKTAILS 14
Lemon Gin Fizz Trius Brut | Limited Distillery Gin | Fresh Lemon | Ginger Syrup
Aperol Spritz Trius Brut | Aperol | Fresh Orange
Cranberry Lime Refresher No.99 Distillery Ice Storm Vodka | Cranberry | Fresh Lime
BY THE GLASS 6oz 14
Trius Brut
Trius Pinot Grigio
Peller Private Reserve Rose
Peller PR Cabernet Sauvignon
FROM THE KITCHEN
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
Crottin De Chavignol Brule | Strawberry, Grapefruit, Baby Spinach, Walnut Crunch, Mint Citrus Dressing 21
Sparkling Onion Soup | Gruyère, Garlic Croustade 18
Mushroom Toast | Toasted Baguette, Green Peppercorn Dijon Café Au Lait Sauce 23
Spicy Tuna Nicoise Bowl | Lemon Ginger Tuna, Egg, Heirloom Tomato, Potato, Green Beans, Olives, Sriracha Dressing 33
Riverbend Ribeye Burger | Peameal Bacon, Meteorite, Sweet Peppers, Red Onion Jam, Pomme Frites, Dijon Aioli 36
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 24 – Sunset in Provence
Friday, August 21 – Sunset in Loire Valley
Friday, September 11 – Sunset in Burgundy
Friday, October 9 – Sunset in Rhone Valley
Saturday, May 9th & Sunday May 10th, 2026
12-3pm | 3-Course $75
Please note: Our regular lunch menu will not be available these dates.
FIRST COURSE
Sparkling Onion Soup | Gruyère Cheese, Garlic Croustade
Suggested Pairing: Peller Estates Ice Cuvée Classic
Crottin De Chavignol Brule | Strawberry, Grapefruit, Baby Spinach, Walnut Crunch, Mint Citrus Dressing
Suggested Pairing: Peller Estates Signature Series Ice Cuvée Rosé
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel, Red Chili, Mustard Sprouts
Suggested Pairing: Thirty Bench Small Lot Riesling
Mushroom Toast | Toasted Baguette, Green Peppercorn Dijon Café Au Lait Sauce
Suggested Pairing: Trius Showcase Pinot Noir
MAIN COURSE
Coq Au Vin | Bacon Lardons, Baby Carrots, Parisian Mushrooms, Pearl Onions, Dijon Pomme Purée
Suggested Pairing: Trius Showcase Pinot Noir
Rainbow Trout | Pearl Cous Cous, Asparagus, Lemon Herb Gremolata, Yellow Tomato Beurre Blanc
Suggested Pairing: Stratus Sauvignon Blanc
Summer Spaghetti | Green Peas, Cured Lemon, Sheep’s Milk Cheese, Basil Pesto, Truffle Oil
Suggested Pairing: Peller Estates Gamay Noir
Steak Au Poivre | Boneless Beef Short Rib, Peppercorn Sauce, Smoked Tomato Chutney, Rapini, Black Truffle Fries
Substitute Beef Tenderloin 6oz Additional 10
Suggested Pairing: Peller Estates Signature Series Cabernet Sauvignon
DESSERT COURSE
Sour Cherry Tart |Toasted Meringue, Rye Shortbread, Riesling Anglaise
Suggested Pairing: Trius Showcase Riesling Icewine
Summer Fruit Trifle | Vanilla Bean Diplomat Cream, Macerated Seasonal Fruit, Buttermilk Cake
Suggested Pairing: WGE Estate Series Vidal Icewine
Chocolate Praline Semifreddo | Whipped Crème Fraiche, Cocoa Nib Toile
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Cheese Plate | Niagara Gold, Meteorite, Crottin De Chavignol, Red Pepper Icewine Jelly Additional 7
Suggested Pairing: Thirty Bench Select Late Harvest Vidal
COMPLEMENTING WINE PAIRINGS
Two-Course Wine Pairing 35 | Three-Course Wine Pairing 45 | Four-Course Wine Pairing 55
Executive Chef Jason Parsons
Pastry Chef Siddharth Nair
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
