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Our menu is a love language inspired by the bounty of Niagara,
low intervention wines & meads, generations of beemasters and old flames.

Kitchen open Friday to Sunday, 12pm to 5pm.

Oysters on the half shell  MP
Mignonette & lemon

Popcorn  $7
Salted honey buttered

Olives  $8

Duck Liver Parfait  $15
Puff pastry, Blue Moo triple crème & honeycomb

Elk Tartare  $20
Lakeland elk leg, capers, dijon & anchovy

Beets  $13
Radish, endive, lemon, capers & chevre

Pork Loin  $18
White wine poached with tonnato

Cheese board  $25
Aux Terroir select cheeses & accoutrement

Posset $9
Rosewood wildflower honey, cream, estate lavender & local fruit

Estate Chef Wesley Gendron