Monday & Wednesday
11 am – 4 pm
Thursday, Friday, Saturday
11 am – 4 pm
Thursday, Friday, Saturday
11 am – 4 pm, 5 pm – 8 pm
Sunday
10 am – 4 pm
Tuesday
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, cured salmon and chicken liver parfait.
Pairs well with a wine flight.
New Farm Greens | 24
Shallot vinaigrette, fried quinoa, grana padano, radish, cucumber.
Pairs with Estate Riesling.
Whipped Feta | 27
Honey, cucumber, garden herbs, toasted sourdough.
Pairs with Unoaked Chardonnay.
Cherry & Tomato Salad | 27
Local cherries, Cookstown tomato, whipped goat cheese, panko crunch, garden herbs.
Pairs with Pinot Grigio.
Burrata | 28
Grilled peaches, N’duja, toasted sourdough, corn vinaigrette, basil, pistachio.
Pairs with Betty’s Blend.
Gem Lettuce Caesar | 26
Egg dressing, anchovy, Grana Padano, bacon, fried caper.
Pairs with Chardonnay.
Brûléed St. Agur Cheese | 28
Preserved Tigchelaar Farm strawberries, cracked black pepper, focaccia crisps, arugula oil.
Pairs with Gamay Noir.
Cured Salmon Tartar | 27
Crème fraîche, cucumber, sesame, wakame, radish, dulse, pita crisps.
Pairs with Pinot Noir.
entrées
Moules Frites | 27
PEI mussels, yellow curry, coconut milk, chillies, lime, fries with herb mayo.
Pairs with Betty’s Blend.
The Good Earth Burger | 29
Gruyere, dill mayo, peameal bacon, dill pickle, onion, bibb lettuce, tomato, fries.
Pairs with Big Fork Red.
Pan-Seared Atlantic Salmon | 34
Blistered tomato, sautéed garlic scapes, green salad, chimichurri.
Pairs with Gamay Noir.
Peaches and Corn Rigatoni | 37
Bacon, corn cream sauce, scallion, basil, ricotta.
Pairs with Reserve Chardonnay.
Beef Picanha | 38
Blistered shishito, chilli crisp, demi glace, fries.
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
Sea Buckthorn Posset | 16
Meringue, mint, white chocolate.
Strawberries & Cream | 16
Tigchelaar strawberries, sponge cake, garden basil, vanilla chantilly.
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, cured salmon and chicken liver parfait.
Pairs well with a wine flight.
New Farm Greens | 24
Shallot vinaigrette, fried quinoa, grana padano, radish, cucumber.
Pairs with Estate Riesling.
Whipped Feta | 27
Honey, cucumber, garden herbs, toasted sourdough.
Pairs with Unoaked Chardonnay.
Cherry & Tomato Salad | 27
Local cherries, Cookstown tomato, whipped goat cheese, panko crunch, garden herbs.
Pairs with Pinot Grigio.
Burrata | 28
Grilled peaches, N’duja, toasted sourdough, corn vinaigrette, basil, pistachio.
Pairs with Betty’s Blend.
Gem Lettuce Caesar | 26
Egg dressing, anchovy, Grana Padano, bacon, fried caper.
Pairs with Chardonnay.
Brûléed St. Agur Cheese | 28
Preserved Tigchelaar Farm strawberries, cracked black pepper, focaccia crisps, arugula oil.
Pairs with Gamay Noir.
Cured Salmon Tartar | 27
Crème fraîche, cucumber, sesame, wakame, radish, dulse, pita crisps.
Pairs with Pinot Noir.
Entrées
The Good Earth Burger | 29
Gruyere, dill mayo, peameal bacon, dill pickle, onion, bibb lettuce, tomato, 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.
Roasted Giannone Chicken Supreme | 45
Roasted cauliflower, potato purée, wild mushrooms, truffle cream sauce.
Pair with Reserve Chardonnay.
Iberico Pork Pluma | 47
Buttered green beans, new potato, mustard jus, almond crumb.
Pair with Cabernet Franc.
Char Braised Cabbage | 44
Whipped potato, ancient grains, tahini, fried shallots, chili vinaigrette, goat cheese.
Pair with Pinot Noir.
Pan-Seared Black Cod | 51
Corn, patty pan, scapes, tomato, corn purée.
Pair with Estate Riesling.
Steak & Onions | 51
Canadian Prime Striploin, Potato Gratin, soubise, braised cipollini, rapini, white wine jus.
Pair with 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
Sea Buckthorn Posset | 16
Meringue, mint, white chocolate.
Strawberries & Cream | 16
Tigchelaar strawberries, sponge cake, garden basil, vanilla chantilly.
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.
