Monday & Wednesday
11 am – 4 pm
Thursday, Friday, Saturday
11 am – 4 pm
Thursday, Friday, Saturday
11 am – 3 pm, 5 pm – 8 pm
Sunday
11 am – 4 pm
Tuesday
Closed
Closed
Labour Day
Closed
Closed
Restaurant in Niagara Wine Country
Food guided by the seasons.
lunch and dinner menus
At The Good Earth, lunch and dinner unfold at an easy pace. Set among vineyards, orchards, and gardens, our restaurant brings together thoughtful cooking and wines made just steps away.
Lunch Menu
Appetizers
Feature Soup | 15
Ask your server for today’s inspired creation.
Chef’s Plate | 38
Selection of cured meats, cheeses, house pickles, chicken liver parfait, focaccia and baguette.
Pairs well with a wine flight.
New Farm Greens | 24
Shallot vinaigrette, fried quinoa, Grana Padano, radish, cucumber.
Pairs with Estate Riesling.
Braised White Bean Dip | 25
Kale pesto, cashew crumble, EVOO, herbs, burnt lemon, sourdough toast.
Pairs with Unoaked Chardonnay.
Gem Lettuce Wedge Salad | 26
St. Agur blue cheese, tomato, buttermilk ranch, crunchy panko, chives, chorizo vinaigrette.
Pairs with Reserve Chardonnay.
The Waldorf Burrata | 28
Pickled celery, candied walnuts, concord grapes, compressed apple, sourdough croutons, grape dressing, arugula.
Pairs with Pinot Grigio.
Aria Cured Salmon | 28
Pickled and roasted beets, blackberries, fennel, rye crumb, buttermilk, herb oil, shallot.
Pairs with Aria Sparkling Rosé.
Steak Tartar | 30
Black garlic mayo, herbs, pita crisps, sesame, cured egg yolk.
Pairs with Cabernet Franc.
entrées
Moules Frites | 29
PEI mussels, ‘Nduja sausage, herbs, fennel, wine, shallots, tomato, herb mayo, fries.
Pairs with Betty’s Blend.
The Good Earth Burger | 29
Gruyere, herb mayo, peameal bacon, dill pickle, onion, bibb lettuce, tomato, fries.
Pairs with Big Fork Red.
Fish & Chips | 28
Tempura fried cod, burnt lemon, malt mayo, fries, celeriac slaw.
Pairs with Riesling.
Peaches and Corn Rigatoni | 37
Bacon, blue cheese, scallion, basil, corn cream sauce, pickled chillies.
Pairs with Reserve Chardonnay.
Steak Au Poivre | 40
Cracked peppercorn, beef picanha, fries, roasted garlic mayo.
Pairs with Reserve Petit Verdot.
Pizza
Weekly Feature | 28
Ask your server for the latest creation.
Margherita | 27
Fresh tomato sauce, Fior di latte, fresh basil.
Cup N’ Char Pepperoni | 27
Pizza mozzarella, fresh tomato sauce.
Feature Dipping Sauce | 2
Desserts
Peaches & Cream | 16
Grilled peaches, honey, vanilla Chantilly, basil, sponge cake.
Peanut Butter Basque Cheesecake | 16
Beernuts, grape preserve, macerated concords, saba.
Dinner Menu
Appetizers
Feature Soup | 15
Ask your server for today’s inspired creation.
Chef’s Plate | 38
Selection of cured meats, cheeses, house pickles, chicken liver parfait, focaccia and baguette.
Pairs well with a wine flight.
New Farm Greens | 24
Shallot vinaigrette, fried quinoa, Grana Padano, radish, cucumber.
Pairs with Estate Riesling.
Braised White Bean Dip | 25
Kale pesto, cashew crumble, EVOO, herbs, burnt lemon, sourdough toast.
Pairs with Unoaked Chardonnay.
Gem Lettuce Wedge Salad | 26
St. Agur blue cheese, tomato, buttermilk ranch, crunchy panko, chives, chorizo vinaigrette.
Pairs with Reserve Chardonnay.
The Waldorf Burrata | 28
Pickled celery, candied walnuts, concord grapes, compressed apple, sourdough croutons, grape dressing, arugula.
Pairs with Pinot Grigio.
Aria Cured Salmon | 28
Pickled and roasted beets, blackberries, fennel, rye crumb, buttermilk, herb oil, shallot.
Pairs with Aria Sparkling Rosé.
Steak Tartar | 30
Black garlic mayo, herbs, pita crisps, sesame, cured egg yolk.
Pairs with Cabernet Franc.
Entrées
Moules Fries | 29
PEI mussels, ‘Nduja sausage, herbs, fennel, wine, shallots, tomato, herb mayo.
Pair with Betty’s Blend.
The Good Earth Burger | 29
Gruyere, herb mayo, peameal bacon, dill pickle, onion, bibb lettuce, tomato, fries.
Pair with Big Fork Red.
Half Roasted Cornish Hen | 45
Potato purée, corn vinaigrette, corn pudding, rapini, pickled chillies.
Pair with Reserve Chardonnay.
Iberico Pork Pluma | 47
New potato, roasted concord grapes, pistachio, brie, rosemary, wine cream sauce.
Pair with Cabernet Franc.
Charcoal Braised Cabbage | 44
Whipped potato, ancient grains, tahini, fried shallots, chilli vinaigrette, goat cheese.
Pair with Pinot Noir.
Pan-Seared Black Cod | 51
Citrus miso glaze, shishito, black garlic, broccolini, oyster mushroom, chilli oil.
Pair with Orange Wine.
Steak Au Poivre | 50
Canadian prime striploin, cracked peppercorn, braised broccolo, herb butter, fries, roasted garlic mayo.
Pair with Reserve Petit Verdot.
PIZZA
Weekly Feature | 28
Ask your server about our latest creation.
Margherita | 25
Fresh tomato sauce, Fior di latte, fresh basil.
Cup N’ Char Pepperoni | 27
Pizza mozzarella, fresh tomato sauce.
Feature Dipping Sauce | 2
Dessert
Peaches & Cream | 16
Grilled peaches, honey, vanilla Chantilly, basil, sponge cake.
Peanut Butter Basque Cheesecake | 16
Beernuts, grape preserve, macerated concords, saba.
Join us at the table.
The Bistro is open Wednesday to Sunday. Reservations can be made through OpenTable. Our outdoor patio is now open for the season.
We welcome reservations for groups of up to six guests. For larger gatherings, please contact our events team here and we’ll be glad to help arrange your visit.
For general reservation inquiries, you can also reach us at reservations@goodearthfoodandwine.com.
