All Reservations must be made through OpenTable 

 

winter menu

Good Earth is temporarily closed for renovations and will be reopening on February 14th with a Valentine’s Day prix fixe menu. 

The Bistro is open starting six days a week with indoor seating available.  Please make your reservations through OpenTable.  We have limited outdoor seating by request when weather permits.

At present, we can accept reservations of up to 6 people.  We cannot, unfortunately, combine multiple reservations for larger parties. Our kitchen is small and we are doing our best to give everyone a great experience.

Email inquiries to: reservations@goodearthfoodandwine.com

appetizers

Daily Soup | Ask your server for today’s inspired creation. | 15

Chef’s Plate | A selection of artisan cured meats, Canadian cheeses, house pickles, seasonal preserves, and freshly baked bread. | 34 

Kale Caesar Salad | Creamy lemon dressing, white anchovy, hazelnut crumb, and crisp prosciutto. | 26 

Honey Chicken Liver Parfait | Smooth chicken liver parfait served with toasted bread, house pickles, and spiced apple compote. | 26 
 
Cured Salmon Tartare | Freshly cured salmon with crostini, crème fraiche, pickled mustard seeds, wakame, cucumber, and dill. |  27 
 
Burrata | Creamy burrata paired with sautéed rapini, confit chili and shallot, pistachios, and thinly sliced lardo, served with sourdough. | 26 
 
Dill Wedge Salad | Crisp iceberg lettuce, crumbled feta, pickled beets, cured black olive, and a tangy dill dressing. | 25 
 

mains

Ricotta Gnocchi | Handmade gnocchi tossed in a velvety chestnut cream with foraged mushrooms, truffle, and a buttered crumb topping. | 43 
 
Braised Beef Short Rib | Slow-cooked short rib served with parsnip mash, roasted parsnips, celery vinaigrette, fresh parsley, and a rich demi-glace. | 51 
 
Rainbow Trout | Pan-seared trout accompanied by roasted rapini, Jerusalem artichoke, herbed cream sauce, and a garnish of trout caviar. | 45 
 
Roasted Bone-In Pork Chop | Succulent pork chop with curried roasted squash purée, delicata squash, sage, and lentils. | 44 
 
Roasted Giannone Chicken Supreme | Tender chicken supreme served with thyme potato purée, roasted leek and shallot, pickled pearl onions, and a savory demi-glace. | 45 
 
Salt-Baked Celeriac Steak (Vegetarian) | A hearty celeriac steak, paired with wilted kale, creamy celeriac remoulade, and peppercorn cream. | 42 
 
Fish and Chips | Crispy beer-battered fish with burnt lemon, house-made celeriac remoulade, and tartar sauce. | 28

dessert

Milk Chocolate Mousse | Silky chocolate mousse topped with toasted hazelnuts, meringue, sponge toffee, and chocolate cookie crumb. | 15 

 Sticky Toffee Pudding | Rich and indulgent toffee pudding served with sweetened vanilla crème fraîche, burnt orange caramel, and candied walnuts. | 15