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: Peller Estates Ice Cuvée Rosé
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Stratus Cabernet Franc Rosé
BRUNCH COCKTAILS
Bottomless Mimosas 30
Your choice of: Orange, Cranberry, White Cranberry, Pineapple, or Grapefruit
Espresso Martini 19
No.99 Distillery Ice Storm Vodka, Original Canadian 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: Peller Estates Signature Series Ice Cuvée Rosé
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Stratus Cabernet Franc Rosé
Fresh Baguette | Sea Salt Butter 5
COMPLIMENTING 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 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
Fior Di Latte | Heirloom Tomatoes, Pickled Beetroot, Fresh Basil, Aged Balsamic, Extra Virgin Olive Oil 21
Suggested Pairing: Trius Pinot Grigio
Bistro Caesar | Romaine Hearts, Prosciutto, Sundried Tomato, Black Truffle Croutons, Anchovy Garlic Dressing 18
Suggested Pairing: Peller Estates Private Reserve Sauvignon Blanc
Beetroot Cured Salmon | Horseradish Crème Fraiche, Fried Capers, Pickled Fennel, Red Chilis, Mustard Sprouts 22
Suggested Pairing: Peller Estates Private Reserve Rosé
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: Peller Estates Private Reserve Cabernet Sauvignon
Croque Monsieur | Black Forest Ham, Gruyère Cheese, Sourdough, Dijon Aioli, served with Frites 30
Suggested Pairing: Peller Estates Gamay Noir
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: Peller Estates Private Reserve Sauvignon Blanc
Steak Tartare | Quail Egg, Frisse Endive, Dijon Aioli, served with Frites 38
Suggested Pairing: Trius Showcase Pinot Noir
Signature Lobster Linguini
Fresh Pasta, Black Truffle, Icewine Poached Lobster, Smoked Bacon, Handeck, Chardonnay Cream
First Course 35 | Main Course 70
Suggested Pairing: Peller Estates Signature Series Chardonnay Sur Lie
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 Oak-Aged Vidal Icewine
Chocolate Semifreddo | Salted Caramel Sauce, Cocoa Oatmeal Crumb 15
Suggested Pairing: Peller Estates Cabernet Franc Icewine
Executive Chef Jason Parsons
Oaklands Chef Timothy Rowe
A LA CARTE
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: Peller Estates Signature Series Ice Cuvée Rosé
Cheese Plate | 5 Ontario Cheeses, Grainy Mustard, Red Pepper Icewine Jelly 26
Suggested Pairing: Stratus Cabernet Franc Rosé
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: Peller Estates Private Reserve Sauvignon Blanc
COMPLIMENTING 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 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
Oaklands Chef Timothy Rowe
Offered Daily 3pm-5pm
Special Pricing on Select Cocktails and Wine by the Glass
Available Daily 3pm – 5pm
COCKTAILS 12
LEMON GIN FIZZ
Limited Distillery Gin | Fresh Lemon | Basil Syrup
ESPRESSO MARTINI
No.99 Distillery Vodka | Craft Cream Liqueur | Espresso
APEROL SPRITZ
Trius Brut | Aperol | Fresh Orange
BY THE GLASS 12 6oz
TRIUS Brut
TRIUS Pinot Grigio
PELLER ESTATES Private Reserve Rosé
PELLER ESTATES Private Reserve Baco Noir
FROM THE KITCHEN
Fior di Latte 21
Heirloom Tomatoes, Pickled Beetroot, Fresh Basil,
Aged Balsamic, Extra Virgin Olive Oil
Sparkling Onion Soup 18
Gruyère Cheese, Garlic Croustade
Mushroom Toast 23
Green Peppercorn Café Au Lait Sauce, Toasted Baguette
Riverbend Ribeye Burger 38
Peameal Bacon, Meteorite Brie, Sweet Peppers, Red Onion Jam,
Pomme Frites, Dijon Aioli
Bistro Board 48
Niagara Gold, Meteorite Brie, Woolwich Goats Cheese,
Pingue Prosciutto, Black Forest Ham Beetroot Cured Salmon,
Pickled Vegetables, Grainy Mustard, Red Pepper Icewine Jelly
Cheese Plate 26
5 Canadian Cheeses, Grainy Mustard, Red Pepper Icewine Jelly
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.
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, October 9 – Fall in Rhone Valley
Friday, November 27 – French Classics
Friday, December 4 – Christmas at the Inn
SPARKLING RECEPTION
Peller Estates Ice Cuvée Rosé
̃
FIRST COURSE
Pumpkin and Butternut Squash Soup
Roasted Apple Chutney, Maple Crème Fraiche
Thirty Bench Small Lot ‘Triangle’ Riesling, 2025
MAIN COURSE
Breaded Atlantic Salmon
Potato, Pickled Red Onion, Garden Pea, Black Truffle Tartar Sauce
Peller Estates Private Reserve Chardonnay, 2025
Or
Conestoga Farms Pan Seared Pork Chop
Potato, Pickled Red Onion, Garden Pea, Black Truffle Tartar Sauce
Trius Select Merlot, 2025
DESSERT COURSE
Menu Item to Come
Description
Wine Pairing TBD
