Fireside Friday Dinner Series

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 with the date and number in your party and she will take a credit card to confirm your seats.  

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.  

November Fireside Fridays Featuring 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.

November 16 Focus on Roncesvalles 


Carraway Pickled shrimp, rye bread, dill aoili

1st Course

Bread and Butter


Grilled Hungarian potato bread, garlic butter

2nd Course

Borscht Beet Salad

Pickled and grilled beets, seasonal greens, cucumber, Hungarian style cheese spread

3rd Course

Goulash + Pierogies

Pork and sauerkraut goulash, potato + caramelized onion pierogies, local sour cream


Layered Torta

Layers of chocolate and sour cherry cake, roasted chestnuts, sour cream whip

November 23: Focus on Yorkville-Financial District - SOLD OUT - wait list only


Deconstructed Ontario Shrimp cocktail

1st Course

Bread and Butter

Grilled garlic baguette

2nd Course

Grilled Caesar Salad, Ontario Toscano Cheese, local thick cut bacon, Grilled sourdough crouton

3rd Course

Surf and Turf

Slow cooked short rib, fireside potatoes, cellared vegetables, shrimp bisque


Espresso Crème Caramel, shortbread

November 30: Focus on Little Italy


Ontario Shrimp crudo

1st Course

Bread and Butter

Garlic and Rosemary Focaccia, cold pressed soy oil, Niagara Wine Vinegar

2nd Course

Late Fal Harvest Bagna Cauda

Warm autumn vegetables, anchovy, Ontario toscano cheese, cured egg yolk

3rd Course

Ontario polenta and butcher style meatballs, blistered cherry tomatoes, fresh herbs


Mascarpone Panna Cotta, wild blueberry, basil

December Fireside Fridays Featuring Chef Andrew McLeod of Bolete Restaurant

December 7th  

Celery Ceasar. Celery. Anchovy. Garlic Crumb. Parmesan. Bacon. Honey and lemon vinaigrette.

Slow braised Lamb Shank. White bean cassoulet. Duck confit. Pork sausage. Braising jus.

Pecan Pie. Chantilly cream.

December 14th  - SOLD OUT, WAIT LIST ONLY OR VIP ROOM (GROUP of 8 or more)

Beef tartare. Caramelized onion aioli. Crisp shallots. Onion ash. Gherkins. Sourdough.

Roasted Cornish Hen. Beech mushroom. Pearl onions. Sunchoke purée. Dried blueberry. Pickled mustard. Bordelaise. Hazelnut.

Sticky Toffee pudding. Caramel. Ice cream.


Cured Albacore Tuna. Toasted pistachio. Orange. Avocado purée. Dill. Olive oil.

Slow braised beef short rib. Hoisin. Peanuts. Potato purée. Kale. Jus.

Christmas Yule log.

December 28th.

Chicken mousse brûlée. Pickled mustard. Crostini. Westcott Verjus pickled carrots.

Prosciutto wrapped pork tenderloin. Squash purée. Roasted carrot. Charred shallot. Jus.

Gingerbread Trifle.

January's Visiting Chef: Niagara College with Student Chefs

February's Visiting Chef: Chef Tim Cherry of Just Cooking Restaurant

March's Visiting Chef: TBA

April's Visiting Chef: TBA

Book your seats now by emailing