Monday & Wednesday
11 am – 4 pm
Thursday, Friday, Saturday
11 am – 4 pm
Thursday, Friday, Saturday
11 am – 3 pm, 5 pm – 8 pm
Sunday
11 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, chicken liver parfait, focaccia and baguette.
Pair with a wine flight.
BRAISED WHITE BEAN DIP | 25
Kale pesto, cashew crumble, EVOO, herbs, burnt lemon, sourdough toast.
Pair with Unoaked Chardonnay.
LEEK SALAD | 26
Frisée, feta, olive, citrus segments, olive oil.
Pair with Estate Riesling.
CHARRED RADICCHIO | 27
Roasted delicata, whipped ricotta, chilli crisp, miso, walnuts, herbs.
Pair with Orange Wine.
COBB SALAD | 28
Bacon, gem lettuce, pickled cherry tomato, St. Agur blue cheese, jammy egg, red wine egg vinaigrette.
Pair with Reserve Chardonnay.
SEASONAL BURRATA | 28
Puntarelle, banga cauda, sourdough, chillies, pistachio, lardo.
Pair with Pinot Grigio.
ARIA CURED SALMON | 28
Pickled and roasted beets, fennel, rye crumb, buttermilk, herb oil, shallot.
Pair with Aria Sparkling Rosé.
STEAK TARTARE | 31
Hand cut beef, shallots, gherkins, horseradish mayo, anchovy, sourdough.
Pair with Cabernet Franc.
entrées
MOULES FRITES | 29
Curried squash purée, ‘Nduja sausage, fennel, shallots, butternut squash, tomato, herbs coconut milk, fries.
Pair with Betty’s Blend.
THE GOOD EARTH BURGER | 29
Gruyere, dill mayo, peameal bacon, dill pickle, onion, bibb lettuce, tomato, fries.
Pair with Big Fork Red.
FISH & CHIPS | 28
Tempura fried cod, burnt lemon, malt mayo, fries, celeriac slaw.
Pair with Riesling.
DAILY PASTA | MP
Please ask your server about today’s creation.
STEAK AU POIVRE | 38
Beef picanha, peppercorn cream sauce, rapini, frites, roasted garlic mayo.
Pair with Reserve Petit Verdot.
Desserts
APPLE PAVE | 15
Layered granny smith apple, caramel, cheddar granola, honey crème fraîche.
WARM STICKY TOFFEE PUDDING | 15
Dulce de leche, beer nuts, soft cream.
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, chicken liver parfait, focaccia and baguette.
Pair with a wine flight.
BRAISED WHITE BEAN DIP | 25
Kale pesto, cashew crumble, EVOO, herbs, burnt lemon, sourdough toast.
Pair with Unoaked Chardonnay.
LEEK SALAD | 26
Frisée, feta, olive, citrus segments, olive oil.
Pair with Estate Riesling.
CHARRED RADICCHIO | 27
Roasted delicata, whipped ricotta, chilli crisp, miso, walnuts, herbs.
Pair with Orange Wine.
COBB SALAD | 28
Bacon, gem lettuce, pickled cherry tomato, St. Agur blue cheese, jammy egg, red wine egg vinaigrette.
Pair with Reserve Chardonnay.
SEASONAL BURRATA | 28
Puntarelle, banga cauda, sourdough, chillies, pistachio, lardo.
Pair with Pinot Grigio.
ARIA CURED SALMON | 28
Pickled and roasted beets, fennel, rye crumb, buttermilk, herb oil, shallot.
Pair with Aria Sparkling Rosé.
STEAK TARTARE | 31
Hand cut beef, shallots, gherkins, horseradish mayo, anchovy, sourdough.
Pair with Cabernet Franc.
Entrées
MOULES FRITES | 29
Curried squash purée, ‘Nduja sausage, fennel, shallots, butternut squash, tomato, herbs coconut milk, fries.
Pair with Betty’s Blend.
THE GOOD EARTH BURGER | 29
Gruyere, dill mayo, peameal bacon, dill pickle, onion, bibb lettuce, tomato, fries.
Pair with Big Fork Red.
ROASTED MUSCOVY DUCK BREAST | 52
Confit jerusalem artichoke, parsnip purée, braised broccolo, foie gras jus.
Pair with Pinot Noir.
BRAISED LAMB SHANK | 51
Fall ratatouille, squash, tomato, pepita, sage, chestnut, demi glace, potato purée.
Pair with Cabernet Franc.
CHARCOAL BRAISED CARAFLEX CABBAGE | 44
Whipped potato, ancient grains, tahini, fried shallots, chilli vinaigrette, goat cheese.
Pair with Pinot Noir.
PAN SEARED BLACK COD | 51
Citrus miso glaze, shishito, black garlic, broccolini, oyster mushroom, chilli oil.
Pair with Orange Wine.
WELLINGTON COUNTY PRIME STRIPLOIN | 56
Potato gratin, honey roasted carrots, demi glace, seared gem lettuce caesar.
Pair with Reserve Petit Verdot.
Dessert
APPLE PAVE | 15
Layered granny smith apple, caramel, cheddar granola, honey crème fraîche.
WARM STICKY TOFFEE PUDDING | 15
Dulce de leche, beer nuts, soft cream.
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.
