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

Assorted house-made pastries, toast, house-made jam

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

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

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 3:00 p.m. Pre-order required for room service. Reservations required for in-restaurant dining.

Seasonal inspired soup, complimentary garnish

Local greens, blue cheese, toasted pecans, honey apple vinaigrette

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

House-made beef burger, bacon, crispy onions, Canadian brie, Boston bibb lettuce, tomato, rosemary salted pommes frites

Double smoked bacon, mushrooms, goat cheese, herbs & green salad

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

Flat iron steak, green peppercorn aioli, rosemary salted pomme frites, seasonal vegetables, Cave Spring cabernet franc jus

Fresh lobster, old cheddar cheese sauce & arugula salad

Pulled confit chicken, mushrooms, parmesan cheese, thyme and cave spring pinot gris cream

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. Reservations for in-restaurant dining required.

Inspired by the season

Heirloom beets, honey whipped upper Canada ricotta, frisee, sherry vinaigrette

Pan seared scallops, 24 hour braised pork belly, crispy brussels sprouts, coconut lime foam

Local greens, blue cheese, toasted pecans, honey apple vinaigrette

Roasted corn-fed chicken breast, cauliflower and caramelized onion hash roasted fingerling potatoes, adobo chicken jus

Pan seared beef tenderloin, new potato, bone marrow butter, broccolini, shallot jus (Please state how you would like the tenderloin prepared)

Butternut squash cream sauce, mixed mushrooms, pingue pancetta, almonds crispy sage (We can omit pancetta for vegetarians)

Pan roasted halibut fillet, wild rice pilaf, bok choy, ginger miso butter sauce

Truffle polenta, seasonal vegetables, cave spring cabernet jus

With candied pecan

Caramelized lemon tart with fresh fruit

With berry compote

Biscotti and fresh fruit

Steamwhistle (341 ml)

Bench Brewery Balls Falls IPA, Bench Brewery Stone Road White, Creekside Rood Cider (473 ml)