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.
Strawberry & Tomato Salad | 28
Tigchelaar Farms strawberries, heirloom tomato, Fior di latte, saba, EVOO, sea salt, garden basil.
Pairs with Pinot Grigio.
Tomato & Anchovy Toast | 28
Burrata, red onion, olive caramel, sourdough, parsley.
Pairs with Aria Sparkling Rosé.
Tuna Crudo | 29
Yellowfin tuna, EVOO, melon, shallot, olive crumb, basil.
Pairs with Rosé.
Brûléed St. Agur Cheese | 28
Preserved Tigchelaar Farm strawberries, cracked black pepper, focaccia crisps, arugula oil.
Pairs with Gamay Noir.
Beef Carpaccio | 28
Shaved Picanha, caper mayo, gherkin, Kozlik’s mustard, arugula, shaved grana padano, burnt lemon, EVOO.
Pairs with Gamay 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
Cheddar, bacon-jalapeño jam, bibb lettuce, pickles, shaved red onion, caramelized onion mayo, fries.
Pairs with Big Fork Red.
Pan-Seared Atlantic Salmon | 34
Blistered tomato, sautéed garlic scapes, green salad, chimichurri.
Pairs with Gamay Noir.
Pea Pappardelle | 36
Guanciale, whipped ricotta, spinach, pea cream sauce, asparagus.
Pairs with Reserve Chardonnay.
Beef Picanha | 36
Blistered shishito, chilli crisp, fries, demi glace.
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 well with our Estate Riesling.
Whipped Feta | 27
Honey, cucumber, garden herbs, toasted sourdough.
Pairs well with our Unoaked Chardonnay.
Strawberry & Tomato Salad | 28
Tigchelaar Farms strawberries, heirloom tomato, Fior di latte, saba, EVOO, sea salt, garden basil.
Pairs well with our Pinot Grigio.
Tomato & Anchovy Toast | 28
Burrata, red onion, olive caramel, sourdough, parsley.
Pairs well with our Aria Sparkling Rosé.
Tuna Crudo | 29
Yellowfin tuna, EVOO, melon, shallot, olive crumb, basil.
Pair with Rosé.
Brûléed St. Agur Cheese | 28
Preserved Tigchelaar Farm strawberries, cracked black pepper, focaccia crisps, arugula oil.
Pair with Gamay Noir.
Beef Carpaccio | 28
Shaved Picanha, caper mayo, gherkin, Kozlik’s mustard, arugula, shaved grana padano, burnt lemon, EVOO.
Pair with Gamay Noir.
Entrées
The Good Earth Burger | 29
Cheddar, bacon-jalapeño jam, bibb lettuce, pickles, shaved red onion, caramelized onion mayo, 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 puree, wild mushrooms, truffle cream sauce.
Pair with Reserve Chardonnay.
Iberico Pork Pluma | 47
Black garlic puree, aji verde, roasted red pepper, sourdough crouton, olives & greens.
Pair with Cabernet Franc.
Charcoal Braised Cabbage | 44
Whipped potato, ancient grains, tahini, fried shallots, chili vinaigrette, goat cheese.
Pair with Pinot Noir.
Atlantic Halibut | 51
Wilted greens, cauliflower puree, ramp sauce, sautéed garlic scapes, trout caviar, garden herbs.
Pair with Estate Riesling.
Steak & Asparagus | 50
Canadian prime striploin, potato gratin, buttered asparagus, chimichurri.
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.
