Daily Restaurant Hours:
*OPEN 7 DAYS A WEEK
Lunch: 12pm – 3pm
Dinner: 5:30pm
*reservations recommended
As one of Niagara’s first winery restaurants and a forerunner of Niagara’s flourishing wine and culinary scene, we offer cuisine featuring ingredients from local purveyors prepared by an internationally trained team of chefs.
Guests dine indoors in the renovated 1845 farmhouse or outdoors on the newly renovated deck. Wherever you are seated, you will take in the views of rolling vineyards, the forests of the Niagara Escarpment and Lake Ontario and Toronto in the distance.
Welcome our new Executive Chef, George Ward
A little bit about our new Executive Chef:
Chef George was born and raised in Niagara. He grew up with an insatiable curiosity and appetite when it came to food. That passion was inspired by his mother, as she created the family meals. George’s Mom never compromised quality, and highly valued knowing and trusting the sources of all of her ingredients. George understood the importance of this philosophy at a young age, and it continues to be a driving force in his culinary creations to this day.
He began his food career working for Minor Fisheries. There, he gained knowledge in cleaning and preparing fish, and found that he wanted to learn more about how to cook and bring out the best in fun and imaginative ways.
George went on to complete the Culinary Management program at Niagara College, and as an apprentice, began working at Vineland Estates Winery in 2007. He experienced firsthand the pride and drive of the people who worked to provide quality ingredients for chefs and families alike. George understood that these ingredients needed to be treated with care and respect when creating dishes with them.
Looking for further inspiration, he left Vineland Estates Winery to work and manage at a number of fine dining establishments across the Niagara wine route.
George returned to Vineland Estates Winery in 2011 as Sous Chef, and in 2019, accepted the position of Executive Chef. He focuses on creating innovative dishes, and continues to strengthen his relationships with local farmers and purveyors to create regionally sourced menus that entice culinary adventurousness in us all.