dinner menu

The Bistro is open six days a week with indoor seating available. Please make your reservations through OpenTable. Our outdoor seating is now closed for the season.

We kindly ask that reservations be made for groups of up to 6 guests. For parties larger than 6, please contact our events team here and we’ll be happy to assist you.

For general reservation inquiries, reach us at: reservations@goodearthfoodandwine.com

appetizers

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

Chef’s Plate | 32
Three cured meats, two artisanal cheeses, mustard, pickles with baguette and focaccia.
Pairs well with our Pinot Noir.

Beef Carpaccio | 28
Picanha, caper mayo, gherkin, Kozlik’s mustard, arugula, shaved grana padano, burnt lemon, EVOO.
Pairs well with our Gamay Noir.

Burrata | 26
Sourdough, braised greens, roasted garlic, chilli vinaigrette, toasted almonds.
Pairs well with our Unoaked Chardonnay.

Radicchio Salad | 29
Guanciale, truffle, pecorino, red onion, toasted crouton, EVOO.
Pairs well with our Betty’s Blend.

Red Gem Lettuce | 26
Dill dressing, cucumber, radish, feta, cured egg yolk, toasted panko.
Pairs well with our Estate Riesling.

Beet Salad | 26
Roasted beets, rosé poached rhubarb, walnuts, St. Agur, endive, rhubarb dressing.
Pair with Pinot Noir.

Chicken Liver Parfait | 25
Toasted sourdough, honey, white wine poached pear, chilli crisp, herbs, fried chicken skin.
Pair with Chardonnay.

Shallot Roasted Humus | 25
Fried pita, pickled turnips & beets, sumac, pistachio.
Pair with Unoaked Chardonnay

entrées

The Good Earth Burger | 29
House ground 8oz, gruyere, caramelized onions, jalapeño bacon jam, bibb lettuce, fries.
Pair with Big Fork Red.

Moules Fries | 27
PEI mussels, yellow curry, coconut milk, chillies, lime, fries with herb mayo.
Pair with Betty’s Blend.

Organic Red Spring Salmon | 48
Roasted new potato & beets, fennel, horseradish, roasted shallot yogurt.
Pair with Chardonnay.

Ricotta Gnocchi | 42
Pasta con cavolo nero, tuscan kale, pecorino, spinach, rapini, whipped goat cheese, preserved lemon.
air with Rosé.

Braised Giannone Chicken Leg | 44
Potato purée, black garlic, kale kimchi, baby bok choy, aji verde.
Pair with Riesling.

Iberico Pork Plum | 48
Sauce romesco, olives, fire roasted red peppers, fried sourdough, watercress.
Pair with Cabernet Franc.

Wellington County Prime Striploin | 49
7oz. strip, honey & pistachio roasted baby carrots, buttermilk onion rings, peppercorn cream sauce.
Pair with Merlot.

desserts

Rhubarb Pana Cotta | 15
Dulce de leche, almond, rosé poached rhubarb.

White Chocolate Torte | 15
Sour cherry, tonka bean.