Fireside Friday Dinner Series - CANCELLED UNTIL THE HEALTH AUTHORITIES ADVISE OTHERWISE DUE TO COVID-19

Meet new friends and old, enjoy incredible food prepared over the fire and sip on award winning wines in our cozy tasting room.  Fireside Fridays feature visiting chefs who cook over the fire and in our 200 year old Mennonite barn converted into a winery.  Guests enjoy three courses and are seated around harvest tables that seat up to 10 guests.  

Fireside Fridays start the first Friday after Canadian Thanksgiving through until end of March 2019.  They cost $50/person plus HST and gratuity and wine is additional.  To reserve, simply email victoria@westcottvineyards.com with the date and number in your party and she will take a credit card to confirm your seats. 

Please note: You have until the Wednesday of the same week at 5pm to cancel should you need to, otherwise we will charge your credit card for $50 plus HST for every no show in your party. 

The doors open at 6pm and dinner is served to the whole room at 7pm.  We usually finish dinners by about 8:30 or 9:00pm.  

October: Chef Anthony Grecco

October 18th Menu

Multigrain Risotto

wheat berries, rye & spelt / corn / smoked butter / herbs

Smoked Magret Duck Breast

shaved fennel & radish / salsa roja / honey comb

Coal Roasted Wild Boar

BBQ beans / braised rumar collard greens / gremolata

Baked Plum Cobbler

maple cream / bourbon ice cream

Oct 25th Menu

Brisket Ravioli

smoked bone broth / shredded tuscano cheese

Smoked Trout Rillettes

uncle timmy’s pickles / barley sourdough / anchovy / radish / herbs

Whole Roasted Bacon

rumar fall beets & apples / pomme purée / Ontario gold bbq

Monforte Belle Cheesecake Tart

poached pears / walnut crumble

November: Chef Christine Flynn

About Chef Christine Flynn

Christine Flynn is Executive Chef and Partner of iQ Food Co, a growing fast casual restaurant group with ten locations in Toronto. A veteran of the industry with over 20 years’ experience in hospitality, her simple, unfussy food showcases her passion for vibrant colours, textures, and flavours. Although firmly embedded in plant-forward cuisine, she spent the early part of her career working in fine dining restaurants in Halifax and Nantucket, graduating at the top of her class at the French Culinary Institute in Manhattan, as well as staging in a Michelin restaurant in Burgundy. At 27, Christine was the youngest board member to date of the Nantucket Wine Festival, which continues to be recognized as a top food and wine destination in North America.  

A celebrated writer, food stylist, and photographer, Christine's work has appeared in Wired, Bon Appetit, Eater, The London Times, Vogue, Munchies, High Times, Rebel Mama and numerous other publications. She has developed social content and strategy for several notable clients, including Firstborn, Porter, Crispin & Bogusky, and Rodale. Christine has also created culinary video content for Tastemade, Eater and Nomiku. Christine was a guest judge on  Top Chef Season 13, and appears in this season’s Food Network's  Fire Masters. She is currently co-authoring her first cookbook, with Emma Knight of Greenhouse Juice, which focuses on mama centric recipes with a nod to nonna’s everywhere but firmly entrenched in a modern lifestyle. 

In 2017 she gave birth to twin daughters, Piper and Matilda, and is still figuring out how to find balance as a single mother and entrepreneur. You may have seen her this season dashing around the patio as one of our servers, or shucking oysters for Ricky and Olivia on her days off. 

November 1st 

MIDNIGHT AT THE OASIS

• za’atar flatbread, whipped tahina, charred eggplant
• braised lamb, smashed chickpea and plum tabbouleh
• labneh, local honey, pistachios, rosewater

November 8th - SOLD OUT, WAIT LIST ONLY

BON VIVANT

• moules marinière, sausage, toast, soft herbs
• boeuf bourgignon, carrots, smashed potatoes
• gateau chocolat, raspberries macerated in pinot rosé, salted chatilly

November 15th  - SOLD OUT, WAIT LIST ONLY

SOUTHERN COMFORT

• cider braised pork belly, scrapple, bitter lettuces
• smoked cornish hen, red eye gravy, biscuit, greens
• butternut squash bread pudding, southern comfort, vanilla ice cream

November 22nd

MOONSTRUCK

• tricolore salad, pecorino romano, hazelnuts
• braised meatballs, cheesey polenta, rapini
• lemon olive oil cake, Dillon’s limoncello

November 29th

NOR’ EASTER

• seared mortadella, toast, bread and butter pickles, frisée
• roasted whitefish, malt vinegar beurre blanc, potatoes, mushy peas
• blueberry grunt

December: Chefs Ricky + Olivia

About Chefs Ricky + Olivia

Ricky and Olivia are a chef duo based in and around Toronto. With a focus on Ontario ingredients and supporting local farmers, their vision and cuisine reflect Toronto’s diverse culture. Their Fireside Friday series will showcase cultural neighbourhoods and celebrate the melting pot that is Toronto.  

December 6th

“Everything Bagel” Waffle

Smoked trout, K2 Milling corn flour waffles, creme fraiche, dill, everything bagel spice

Whole Roasted NY Striploin

Herb potato purée, butter glazed carrots, creamy horseradish, Westcott Pinot Noir jus

Cheesecake Triffle

Cheesecake mousse, oat+honey cookie crumble, strawberry+peach preserve

December 13th

Mac+Cheese Croquettes

Deep fried mac+cheese bites, Nashville hot cauliflower, tomato jam

Half Roasted Chicken

Charred romaine heart, roasted garlic aioli, deep fried rosemary breadcrumb, sheep’s milk toscana

Brown Butter Blondie

Candied hazelnuts, warm salted caramel, whipped Hewitt’s cream

December 20th * Ugly Christmas Sweater Theme Night 

Mushroom Bisque

Truffle cream, herb+microgreen wreath, gold leaf

Roast Turkey

Stuffing Bread Pudding, pomme purée, roasted carrots, traditional gravy, cranberry “Jello-O”

Black Forest Gateau

Dark chocolate+espresso cake, Cherry lane sour cherry compote, Hewitt’s whipped cream

December 27th

Ginger+Scallion Risotto

Stirling whey butter, sheep’s milk toscana, confit ginger+scallion 

Whole Roasted Pork Loin

Cherry char siu, charred sweet potato, spicy aioli, pumpkin seed furikake, pickled cucumber salsa

Honey Chai Vanilla Cake

Pluck Tea honey chai, black sesame dulce de leche

February: Chef Tim Cherry of Just Cooking 

Friday February 7th 

Appetizer

Caprese Salad

Vine ripe tomatoes, bocconcini, balsamic vinaigrette, olive tapenade

Main

Braised Lamb Shank

Buttered gnocchi, seasonal vegetables, natural jus

Dessert

Tiramisu

Classic with mascarpone cheese and espresso

February 14th  & Saturday February 15th 

Appetizer

Seared Scallops

Smoked bacon, cherry tomato, capers

Main

Osso Bucco

Mushroom and gorgonzola risotto, seasonal vegetables and red wine reduction

Dessert

Dark Chocolate Semifreddo

Local strawberry and grand marnier compote

February 21st

Appetizer

House-made Mushroom Ravioli

Mushroom cream sauce

Main

Asiago Crusted Salmon

Buttered fingerling potatoes and seasonal vegetables

Dessert

Chocolate Torte

Salted caramel sauce and candied pecans

February 28th

Appetizer

Warm Goat’s Cheese Salad

Arugula, radicchio, shallot vinaigrette

Main

Roasted Duck

Potato gratin, seasonal vegetables and orange honey glaze

Dessert

Cannoli Cheesecake

Mascarpone, chocolate chips, amaretto

March: Chef Anthony Grecco 

March 6th

For the Table- Buttermilk Honey Rolls, Dips & Spreads

App Grilled Chicory Salad

roasted pear, sweet & sour cherry, mountain oak gouda, minus 8 vinaigrette

Entrée Cumbrae Farm Beef Tri Tip

cheese curd potatoes, niagara mushrooms, mustard jus

Dessert Apple Hand Pie

sweet cream & maple

March 13th - CANCELLED as a precautionary measure due to Corona Virus 

For the Table- Buttermilk Honey Rolls, Dips & Spreads

App Fogo Island Salt Cod Brandade

sourdough, sauce gribiche, herb salad

Entrée Barbacoa Beef Short Rib

squash panzanella, cornbread, aged cheese, mint

Dessert Buttermilk Tart

poached pears & white chocolate

March 20th -

CANCELLED as a precautionary measure due to Corona Virus 

For the Table- Buttermilk Honey Rolls, Dips & Spreads

App Roasted Smk House Bacon

apple mustarda, celery root remoulade

Entrée Smkd Duck Confit

hillfire beans, walnut praline, roasted parsnips

Dessert Sweet Potato Smore Tart

dulce de leche

March 27th

For the Table- Buttermilk Honey Rolls, Dips & Spreads

App Smkd Magret Duck Breast

sweet & sour cherries, frisee salad, cornbread crutons

Entrée Ricotta Gnocchi

smk house broth, braised brisket, niagara mushrooms

Dessert Maple Walnut Sticky Bun

bourbon ice cream

April: Chefs Ricky + Olivia

Ricky and Olivia are a chef duo based in and around Toronto. With a focus on Ontario ingredients and supporting local farmers, their vision and cuisine reflect Toronto’s diverse culture. Their Fireside Friday series will showcase cultural neighbourhoods and celebrate the melting pot that is Toronto.  

April 3rd

Sparkling Wine themed Dinner - Meant to be paired with our sparkling wines, but you can order any of our wines with the meal.

“Everything Bagel” Panzanella Salad

Smoked salmon, local greenhouse lettuces, cucumber, toasted bagel crouton, “everything bagel” spice, chive

Fried Chicken+Caviar

Ontario chicken, buttermilk whipped potatoes, hot honey butter, R+O cured caviar, frosted flake crumb

Strawberry+Rhubarb Strudel

Butter pastry, Lennox Farms rhubarb, Ontario greenhouse strawberries, cream cheese icing

April 10

Chardonnay themed Dinner - Meant to be paired with our Chardonnay wines, but you can order any of our wines with the meal. 

Risotto

Stinging nettle gouda, toasted sunflower seeds + sprouts, Emerald Grasslands grass-fed butter

Smoked “Honey Ham”

Ontario smoked and honey glazed pork loin, chopped egg gribiche, whipped potato, beurre noisette

Creme Caramel

Niagara honey, candied nuts+seeds

April 17

Rose themed Dinner - Meant to be paired with our Rose wines, but you can order any of our wines with the meal. 

Wood Oven Spanakopita

Spinach, Ontario ricotta+feta, R+O zata’ar blend

Grilled Souvlaki Platter

Lemon+oregano chicken, yogurt rubbed pork shoulder, fennel sausage, potato, R+O tzaziki

Cheesecake

Baked yoghurt cheesecake, pistachio crumb, rose macerated strawberry


April 24- Pinot Noir Dinner ($75/guest) - Meant to be paired with our Pinot Noir wines, but you can order any of our wines with the meal. 

Tourtiere

Local beef, duck fat pastry, Cherry Lane cherry coulis

“100 Layer” Lasagna

Hand rolled semolina pasta, sunchoke bechamel, Ontario ricotta, black truffle gouda

Whole Roasted NY Striploin

Ontario striploin, potato puree, mushroom+onion fondue, Westcott Reserve Pinot Noir Jus

Drunken Pear

Pinot noir poached pear, Upper Canada comfort cream brie