summer menu

The Bistro is now open six days a week with indoor seating available. Please make your reservations through OpenTable. Limited outdoor seating is available by request, weather permitting.

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 | 40
Three cured meats, two cheeses, Aria cured salmon, chicken liver parfait, preserves & pickles, baguette & focaccia. Pairs well with our Pinot Noir

Whipped Feta | 25
Honey toasted sourdough, beet pickled shallot, honey, extra virgin olive oil, garden herbs. Pairs well with our Betty’s Blend

Roasted Shallot & Garlic Hummus | 23
Fried pita, dill pickles, crispy chickpeas, herbs. Pairs will with our Orange Wine, Skin Fermented White

Summer Melon | 28
Pickled and fresh melons, thinly sliced prosciutto, basil, feta, new farm greens. Pairs well with our Rosé

Heirloom Tomato Salad | 26
Cookstown heirloom and cherry tomato, Montmorency cherries, goat cheese, new farm greens. Pairs well with our Gamay Noir

Peach Salad | 26
Red gem lettuce, St Agur blue cheese, peach vinaigrette, pickled chili, shaved red onion. Pairs well with our Riesling

Buratta and Stone Fruit | 27
Peaches, plums & apricots, olives, sourdough, lardo, rosemary. Pairs well with our Unoaked Chardonnay

Yellowfin Tuna | 29
Lightly cured Yellowfin tuna, white wine & peach broth, ginger, peaches, scallion, aji verde, fried quinoa. Pairs well with our Betty’s Blend

mains

Daily Pasta | MP
Ask your server for today’s inspired creation.

The Good Earth Burger | 28
Peameal, zucchini relish, tomato jam, melted brie, bibb lettuce, shaved red onion, potato bun, crispy fries. Pairs well with Big Fork Red

Corn & Bacon Pacherri Pasta | 41
Norfolk corn, basil, goat cheese, corn cream, hen of the woods mushrooms. Pair with out Orange Wine, Skin Fermented White

‘Nduja Stuffed Chicken Supreme | 46
Israeli couscous, pesto, rainbow chard, roasted cherry tomato, feta, pickled red onion, pistachio, veal sauce. Pairs with our Pinot Noir

Pork Schnitzel | 40
Puff pastry, herbed ricotta, frisee, pickled fennel, fennel cream sauce. Pairs well with Cabernet Franc

Roasted Beet & Onion Tart Tatine | 42
Potato purée, green bean almandine, Aji verde, veal jus. Pairs well with our Cabernet Franc

Lake Erie Pickerel | 43
Buttered white potato, Norfolk County corn, basil, baby bok choy, corn pudding. Pairs well with our Chardonnay

Steak Frites | 46
Buttered rapini, herbed mayonaise, veal jus. Pairs well with our Merlot

pizzas

Weekly Feature | 27
Ask your server about our latest creation

Margherita| 25
Fresh tomato sauce, basil and Fior di Latté

Cup n Char Pepperoni | 27
Fresh tomato sauce and pizza mozzarella

dessert

Peaches & Cream | 15
Wine infused bruleed Niagara peaches, sponge cake, basil and peach yogurt, candied cashew, sweetened cream

Chocolate Torte | 15
Preserved Tigchelaar strawberries, beer nuts, garden mint