Kindly note that we are under new ownership and, at this time, we are unable to accept previously issued gift cards.
winter 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
