Vineland Estates Winery Restaurant is honoured to be featured in:

"Where to Eat in Canada"
"EnRoute Top 100 Restaurants in Canada"
"Gourmet Magazine"
"Restaurateur Magazine"
"Hamilton Magazine"

	"My mandate is to be able to look back at my career with the knowledge that I have helped to make Niagara a true culinary region known for its world class cuisine." Vineland Estates Winery Restaurant Executive Chef, Mark Picone, C.C.C.
To download two of Executive Chef Picone's winter recipes, please click here. If you do not have Adobe Acrobat, download it here. (See sidebar for download instructions.) For more information see: Upcoming Events. Please revisit our site periodically to enjoy new seasonal recipes from Executive Chef Mark Picone, C.C.C.	"Mark Picone oversees delicious and colourful fare that's superbly fresh and local. Choose the best summer deck in Niagara. Nothing but raves!" Wine Access Magazine "At almost any time of the year the view is enchanting... ingredients meld into a delicious whole, and the service is friendly, efficient and knowledgeable." Toronto Life Magazine For Group Functions please click here.

 

 

Lunch Menu

Appetizer
Zuppa di Farro - Neufeld's Winter Wheat Berries with
Vegetables and Smoked Bacon with Resemary Oil
8-

Triolo's Roasted Chestnut Bisque and Foie
Gras Mignons with Ginger Canola Pearls
14-

Pan Seared Speck Farm Quail on Herbed Frittata
with Micro Greens and Hazelnut Dressing
15-

Pasta
Maccheroni of Bittersweet Chocolate
in a Ragu of Venison 'Agro - Dolce'
15-

Pan Fried Poppy Seed Gnocchi, Duck Confit Sausage
of Apples, Raisins and Nuts on Rich Glace
15-

Hand Pinched Agnolotti filled with Smith Farm
Goat Cheese and Cranberries on Sweet Potato Sugo
16-

Main Course
Char Grilled Beef Tenderloin from Cumbrae Farm,
Yukon Golds and Birch Syrum Reduction
36-

Spiced Cured Duck Breast from Quackerbox Farm,
Heirloom Carrots and Fieldberry Gastrique
28-

Roasted Pork Tenderloin with Maple Mashed Yams
and Cider Sage Sauce
26-

Dessert
Ginger Crème Brûlée
A Rich Custard Infused with Ginger and
Shaved Cranberry

3 Degrees of Chocolate
A Tasting of Dark Chocolate and Caramel;
Milk Chocolate with Triolo's Chestnuts
and a White Chocolate Cheesecake

Sicilian Blood Orange Torte
Red Oranges in a Star-Anise Scented Bavarois
with Kumquat Glacé

Executive Chef
Mark Picone C.C.C

Allan and Brian Schmidt, Winemakers