Inn On The Twenty Restaurant Menu

Available from 8:00 a.m. – 10:00 a.m. Breakfast packages include an additional side as well as coffee, tea and juice upon request. Please pre-order by 8:00 p.m. night before for room service.

Toasted English muffin, thick-cut peameal bacon, poached eggs, breakfast potatoes, Hollandaise sauce

Toasted almonds, golden raisins, brown sugar, warm maple syrup

Thick-cut cinnamon & raisin brioche, seasonal fruit compote, warm maple syrup

Marinated beef, garlic fried rice, sunny side up egg, pickled green papaya

Local cheddar, fine herbs, cultivated mushrooms, breakfast potatoes, toast

Breakfast potatoes, toast, and your choice of applewood smoked bacon, country-style pork sausage or peameal bacon, toast

Available from 11:30 a.m. until 2:30 p.m. Pre-order required for room service. Reservations required.

Local inspired garnish

Local greens, icewine poached butternut squash, roasted Upper Canada ricotta, toasted pepitas, sundried tomato vinaigrette

Crisp romaine hearts, candied apple wood smoked bacon, garlic parmesan vinaigrette

Local and house-made charcuterie & preserves, local cheese Kozlik’s triple crunch mustard, crostini

Slow braised beef tenderloin tips, Cave Spring cabernet frac gravy, wrapped in puff pastry, cranberry vinaigrette dressed garden green salad

House-made beef burger, balsamic caramelized onions, smoked gouda, truffle aioli, butter lettuce, tomato, rosemary salted pommes frites

Beer battered Lake Erie pickerel fillet, lemon, caper aioli, rosemary pomme frites

Forest mushrooms, leek, cherry tomatoes, baby swiss chard, on a nest of roasted spaghetti squash

Pan seared Cornish hen, succotash, goat cheese fingerling potato galette, brussel sprouts, Kozlik’s sweet and smokey mustard cream

Grilled NY striploin, green peppercorn aioli, rosemary salted pomme frites, seasonal vegetables, béarnaise sauce

Grilled bell peppers, zucchini, red onion, baby spinach, sundried tomato, triple cream brie, mixed green salad

Steamwhistle, Creemore (341ml)

Bench Brewery Balls Falls IPA (473mL), Bench Brewery Stone Road White Ale (473mL), Bench Brewery Lincoln Lager, Oast Brewery Pitchfork Porter (473mL)

Brunch Strawberry Cider, Niagara Cider Dry Apple Cider

N/V Dolomite Brut, Cave Spring

2020 Rosé, Cave Spring

Cabernet Sauvignon, Cabernet Franc, Merlot

Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot

Available from 5:00 p.m. until 8:00 p.m. Pre-order required for room service, please place your order by 5:00 p.m. or at least 2 hours in advance. Restaurant reservations required.

Local inspired garnish

Crisp romaine hearts, candied apple wood smoked bacon, garlic parmesan vinaigrette

Thimbleberry apple cider glazed pork belly, celeriac and apple slaw, pear blossom daikon radish cress

Roasted sweet beets, hazelnut vinaigrette, baby arugula, goat cheese drizzle

House made toasted brioche, preserved quince, roasted winter squash, cabernet merlot reduction

Local greens, caramelized paillot de chévre, toasted almonds, ice poached butternut squash, cranberry vinaigrette

Apple parsnip gratin, roasted local vegetables, Kozlik’s sweet and smoky mustard cream

Roasted double smoked bacon fingerling potato, wild mushroom sauté, local heirloom tomato jam, seasonal vegetable, Cave Spring cabernet franc jus

Slow braised wild boar ragout, mushrooms, truffle crumb, grana Padano

Sue-Ann Staff Baco Noir stewed beef short rib, forest mushroom risotto, seasonal vegetable, charred rosemary pan jus

Pan seared halibut, wilted greens, winter squash mascarpone purée, seasonal vegetable, toasted hazelnuts, black garlic butter

Chicken supreme, succotash, crispy polenta, sweet pea purée, thyme chicken jus

Layers of zucchini, eggplant bell peppers, baby spinach, tomato, topped with portobella mushroom, arugula pesto, balsamic drizzle

Steamwhistle, Creemore (341 ml)

Bench Brewery Balls Falls IPA, Bench Brewery Stone Road White, Bench Brewery Lincoln Lager, Oast Brewery Pitchfork Porter (473 ml)

Brunch Strawberry Cider, Niagara Cider Dry Apple Cider

Cabernet Sauvignon, Cabernet Franc, Merlot

Almond biscotti, fresh fruit

Raspberry purée, blood orange jelly, candied hazelnut

Raspberry gel, meringue crumb

Salted caramel, honeycomb sponge

Chocolate soil, sour cherry conserve

Four or seven piece (Chef’s choice)

$95 per person. Additional $55 per person for wine pairings. Available February 11 – 18 , 2023 from 5:00 – 9:00 p.m. À la carte menu also available. $15 upgrade fee per person if on three course package. Reservations required. Prices subject to tax and gratuity.

Duck prosciutto, whipped mascarpone tart, blood orange dressed frisee
Wine pairing: Cave Spring Dolomite Brut

Sea buckthorn quinoa, gremolata, charred lemon
Wine pairing: Cave Spring Riesling Dolomite

Mushroom duxelle, local prosciutto, puff pastry, root vegetables, Cave Spring Cabernet reduction, wild mushroom jus
Wine pairing: Foreign Affair ‘Dream’

Chocolate soil, raspberry gel, framboise truffle
Wine pairing:10 Year Tawny Port