Indulge in exceptional dining with panoramic valley views.
Located in the oldest section of a historic winery dating back to 1871, our charming restaurant at Inn On The Twenty in Jordan, Ontario, boasts panoramic views of the Twenty Valley, outstanding fine dining and innovative dishes that complement regional wines. Thoughtfully presented and expertly paired, each course reflects a commitment to both culinary craft and attentive service. Facing due west, it’s also the perfect setting for romantic sunset dinners.
Menus
Available from 8:00 a.m. to 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. the night before for room service.
Eggs Benedict $25
Toasted English muffin, thick-cut peameal bacon, poached eggs, breakfast potatoes, hollandaise sauce
Steel Cut Oats $17
Toasted almonds, golden raisins, brown sugar, warm maple syrup
French Toast $19
Thick-cut cinnamon and raisin brioche, seasonal fruit compote, warm maple syrup
Smoked Salmon Hash $23
House smoked salmon hash, roasted red skin potatoes, poached hen eggs, caper aioli
Cheddar & Mushroom Omelette $19
Local cheddar, fine herbs, cultivated mushrooms, breakfast potatoes, toast
Two Eggs (any style) $19
Breakfast potatoes, toast and your choice of applewood smoked bacon, country-style pork sausage or peameal bacon
Additional Sides
Toast $3.50
In-House-Made Granola $3.50
Yogurt $3.50
Bagel $5.95
Fruit Cup $5.95
Smoked Salmon $5.95
Bacon $5.95
Sausage $5.95
Yogurt & Granola Parfait $5.95
Beverages
Coffee $3.95
Premium Pluck Tea $3.95
Orange Juice $4.50
Apple Juice $4.50
Grapefruit Juice $4.50
Cranberry Juice $4.50
Available from 11:30 a.m. until 2:30 p.m. Pre-orders are required for room service. Reservations are required.
Jordan Station Seasonal Greens $18
Honey dijon vinaigrette, Niagara gold, asparagus, smoked walnuts, spring peas, sweety drops
Add chicken or 3 smoked prawns $15
A pan-seared pickerel $12.50
Twenty Valley Caesar $19
Candied bacon, roasted garlic, garlic parmesan vinaigrette, pecorino
Add chicken or 3 smoked prawns $15
A pan-seared pickerel $12.50
Smoked Prawn Cocktail $21
½ Dozen prawns, inn house cocktail sauce, lemon
Charcuterie & Cheese $22
Local and house-made selections, pickled vegetables, preserves, crunch mustard, greaves honey, crostini
Inn On The Twenty Poutine $15
Salted pomme frites, upper Canada cheese curds, gravy, fine herbs
Add pulled short rib $15
Bench Power Bowl $21
Quinoa, grains, stewed tomatoes, cucumber, peas, corn, radish, carrots, crispy chickpeas preserved lemon & aquafaba dressing
Add chicken or 3 smoked prawns $15
A pan-seared pickerel $12.50
Pickerel & Chips $21
Beer battered Lake Erie pickerel fillet, lemon, caper aioli, rosemary pomme frites
Add second piece $6
$5 Upcharge to Caesar, poutine, or duck fat potato pavè
Twenty Valley Beef Burger $25
House-made beef burger 6oz, Niagara gold, blistered tomato, lettuce, pickled onion, pepperoncini aioli, salted pomme frites $5 upcharge- Caesar, poutine, duck fat potato pavè
$21 Plain jane
Add bacon $4
Blackened Chicken $28
Fire roasted cipollini, seasonal vegetables, duck fat potatoes, pan jus
Short Rib & Frites $31
Salted pomme frites, seasonal vegetables, pepperoncini aioli, horseradish jus
Upgrade to 6oz premium cut of beef tenderloin $10.00
Sandwich Feature $25
Chef’s daily selection, salted pomme frites
$5 Upcharge to Caesar, poutine, or duck fat potato pavè
Available daily from 11:30 a.m. until 2:30 p.m. $45 per person. Entrées on the Winemaker’s Luncheon can be ordered à la carte for $18/$28 each. Add Cave Spring 5 oz glass of Riesling Dry, Rosé or Cabernet Franc for $10. Reservations are required. Price subject to tax and gratuity.
First Course – Select One
Cauliflower Velouté
Truffle oil, garlic panko
Spring Salad
Carrot, radish, pecans, Riesling vinaigrette
Grilled Flatbread
Chorizo, fior di latte, pepperoncini, roasted red peppers, arugula
Second Course – Select One
Blistered Tomato Lasagnetta
Mozzarella, basil pistou, roasted shallots, spinach, parmesan
House Smoked Gravlax
Preserved lemon quinoa, peas, fennel slaw, dill crème fraîche
Pork Tenderloin
Caramelized onion, potato pavé, seasonal vegetables, mustard jus
Third Course
Seasonal Cheesecake
Jayne’s creation inspired by Niagara’s seasonal offerings
Available from 5:00 p.m. until 8:00 p.m. Pre-orders are required for room service; please place your order by 5:00 p.m. or at least two hours in advance. Restaurant reservations are required.
Appetizers
Jordan Station Seasonal Greens $18
Squash purée dressing, smoked olive oil, corn nut crumble, pickled heirloom carrots, tart apples, feta
Twenty Valley Caesar $19
Candied bacon, roasted garlic, garlic parmesan vinaigrette, pecorino, focaccia crouton
Beet Tartare $20
Arugula, chevre, pickled mustard seeds, root veg crisps
Seafood Chowder $20
Melody of seafood, fire roasted corn, herb oil, scallion
Half Dozen Oysters “Walter Chell” $21
Pickled celery mignonette, inn fermented hot sauce, oyster shell vodka, tomato consommé pearls, lime
Foie Gras $27
Toasted brioche, pumpkin soubise, toasted pepita’s, fried sage, cold pressed pumpkin oil
Seared Scallops $27
Roasted sunchoke medallions, parsnip crisps, black truffle vinaigrette, pear blossom micro greens
Entrée
Stuffed Fall Squash $39
Mixed grains & legumes, confit cherry tomatoes, roasted red peppers, pickled red onion, smoked walnut crumble, micro herb salad
Mushroom Tagliatelle $41
Peas, roasted shallots, roasted garlic cream, parm
Roasted Chicken Supreme $43
Carrot, new potatoes, fried brussels, cider jus
Sous Vide Ontario Pork Loin $43
Celeriac soubise, bulls blood beets, caramelized apple jus,
Seared Rainbow Trout $43
Sweet potato mash, pancetta, pickled red cabbage slaw, lemon oil
Espresso Rubbed Duck Breast $48
Warm brassica salad, Kahlua jus
Braised Beef $50
Beef fat fingerling, braised carrots, pastry tuile, braising reduction
Beef Tenderloin 6 oz $58
Beef tallow pomme purée, roasted fall carrots, foraged mushrooms, cave spring demi glaze
On the Side
Seasonal Vegetables $8
Salted Frites $8
Tallow Pomme Purée $8
Sautéed Mushrooms $8
Side Scallops $19
Cave Spring Dessert Wine
2023 Riesling Icewine $9.50 – 1 oz | $17.50 – 2 oz
2023 Riesling Select Late Harvest $6 – 1 oz | $10.50 – 2 oz
Single Malt Scotches
McClelland’s $14
Auchentoshan 12 yr. $15
Bowmore 12 yr. Islay $17
Glenlivet 12 yr. $16
Highland Park 18 yr. $34
Glenfiddich 15 yr $17
Glenfiddich 12 yr. $17
Talisker 10 yr. $19
Dalwhinnie 15 yr. $22
Macallan 12 yr. double cask $20
Lagavulin 16 yr. $26
Dalmore 12 yr. $22
Dessert
Vanilla Crème Brûlée $15
Fresh fruit garnish, shortbread cookie
White Chocolate Cheesecake $15
Mixed berry compote, orange caramel
Chocolate Mousse Truffle $15
Cherry compote
Seasonal Fruit Crumble Pie $15
Vanilla bean ice cream
Ask your server about today’s creation
Three Piece Cheese $18
Chef’s selection of three cheeses, crostini, greaves honey, grapes, preserves
$80 Per person. Available December 24 – 26th, 2026 from 5:00 p.m. – 8:30 p.m. No substitutions. Price subject to tax and gratuity. Reservations required.
First Course – Choice of
Butternut Squash Soup
Micro greens and curried apples
Heritage Greens Salad
Pomegranate, pickled blackberries, feta, sherry vinaigrette
Smoked Prawn Cocktail
House cocktail sauce, lemon
Second Course – Choice of
Tom Turkey Breast
Confit thigh, brussels sprouts, sage & caramelized onion dressing, mulled wine cranberry compote, mashed potatoes, bourbon jus
Rainbow Trout
Wilted greens, blistered tomatoes, marinated artichoke, Sue-Ann Staff chardonnay beurre blanc
Cave Spring Merlot Braised Chuck Pot Roast
Braised carrots, potatoes, broccolini, pan reduction
Vegetarian option available upon request
Third Course – Choice of
Gingerbread Sticky Toffee
Spiced toffee sauce, vanilla ice cream
White Chocolate Snow Globe
White chocolate mousse, cranberry gelee center, almond sponge cake, coconut snow crumble
$70 Per person, children 12 and under $35. Available December 25, 2026 from 10:30 a.m. – 2:30 p.m. Tables of 6 guests will enjoy our Valley View extended dining. Prices subject to tax and gratuity. Reservations required.
Traditional Breakfast Selections
Selection of Freshly Baked Breakfast Pastries
Applewood Smoked Bacon & Breakfast Sausage
In-Spiced Breakfast Potatoes
Salad Buffet
Local Hothouse Mixed Greens, Choice of Dressings and Vinaigrettes
Baby Romaine Salad, Bacon Bits, Parmesan Cheese, Creamy Buttermilk Dressing
Quinoa Salad with Radicchio, Apricots, Citrus Vinaigrette
Green Bean Salad with Oven Dried Cherry Tomatoes, Bocconcini, Basil Pesto
Orzo Salad, Dried Cranberries, Toasted Pecans, Butternut Squash, Kale, Dijon Vinaigrette
Brussels Sprout Salad, Apple, Pickled Shallot, Smoked Walnuts, Aged Cheddar, Cider Vinaigrette
Selection of Veggies with Assorted Dips and Dressings
Platters
Selection of Canadian Cheese, Toasted Baguette Crostini’s, House Preserves and Pickles
Antipasto of Mixed Olives, Roasted Red Peppers, Grilled Onion, Grilled Zucchini
Citrus Poached Shrimp, Inn Cocktail Sauce, Fresh Lemon
Selection of Charcuterie and House Cured Meat, Gherkins & Kozlik’s Mustard
Smoked Atlantic Salmon, Caper Berries, Pickled Red Onion & Dill Crème Fraîche
Inn On The Twenty Deviled Eggs
Chef’s Carving Table
Roasted Tom Turkey Breast, Turkey Jus, Mulled Cranberry, Mirepoix and Dripping Stuffing
Ontario Maple Glazed Ham, Kozliks Sweet and Smokey Mustard
Hot Items
Plated individually from the kitchen; Order as many as you like
Pan Seared Atlantic Salmon, Fingerling Potato, Green Beans, Fried Capers, Creamed Spinach
Eggs Benedict, Peameal Bacon, Toasted English Muffin, Hollandaise
Eggs Florentine, Toasted English Muffin, Hollandaise
French Toast with Whipped Honey Butter, Muddled Berries and Maple Syrup, Powdered Sugar
Shaved Slow Roasted Contra of Beef, Mashed Potatoes, Carrots, Cave Spring Jus
Dessert Table
Selection of Seasonal Fresh Fruits
Chef’s Assortment of Festive Pastries, Cookies, Cakes, Cheesecakes and Petite Fours
$105 Per person, additional $55 per person for wine pairings. Available December 31, 2026 from 5:00 p.m. – 9:00 p.m. Full à la carte menu also available. Prices subject to tax and gratuity. Reservations required.
Amuse Bouche
Irish Point Oyster Icewine Salmon Roe, Fresh Horseradish, Lemon Zest
Wine Pairing: Cave Spring Dolomite Brut
Second Course
Duck Confit Tortellini
Duck consommé, chantarelles, charred pearl onions, sweet drop peppers
Wine Pairing: Cave Spring Late Harvest Riesling
Third Course
Seared Scallops
Sunchoke puree, parsnip chip, black truffle vinaigrette, pear blossom hand-cut greens
Wine Pairing: Bella Terra Sauvignon Blanc
Intermezzo
Cranberry Sorbet
Fourth Course
Beef Tenderloin
BC mushroom mélange, asparagus, rutabaga puree, cabernet franc bordelaise sauce
Wine Pairing: Foreign Affair ‘Dream’
Fifth Course
Raspberry Champagne Entremet
Champagne mousse, raspberry gel center, almond sponge cake, mirror glaze, gold flake
Dessert Pairing: 10 Year Tawny Port
*Please note that the online menus may differ from the Restaurant’s menus as the availability of fresh local items can change daily. If you have specific dietary restrictions, please let us know and our chefs will accommodate you.
Our Drinks Menu
Executive Chef Stuart Tweedie
Since joining Prince of Wales in 2012, Chef Stuart Tweedie has cultivated a deep passion for culinary excellence, refining his craft under the guidance of respected mentors. Inspired by both classic technique and seasonal ingredients, he is dedicated to creating dishes that are expressive and rooted in quality. His commitment to continuous growth, attention to detail and love of the culinary arts is reflected in every plate, and he’s proud to create memorable dining experiences for guests at Inn On The Twenty Restaurant.
