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. All Breakfast Packages include an additional side as well as coffee, tea and juice upon request.

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

House smoked salmon hash, roasted red skin potatoes, poached hen eggs, caper aioli

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

Ohme farms mustard greens, green asparagus, compressed watermelon , crumbled feta, Cave Spring Riesling and honey vinaigrette

Braised celery, granny smith apple, red globe grapes, candied pecans, apple cider yogurt dressing

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

Charcuterie & preserves, local cheese, Kozlik’s triple crunch mustard, crostini

Woolwich goat cheese forked fingerling potatoes, chili apple cream, roasted vegetables

House-made 6oz beef burger, feta cheese, olive tapenade, pickled red onion, tzatziki toasted brioche bun

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

Asparagus, sweet red peppers, forest mushrooms, sundried tomato, olive oil, parmesan
Add chicken breast $15

Broiled hasselback potatoes, roasted vegetables, Sue-Ann Staff Chardonnay tomato jus

Rosemary salted pomme frites, pan seared flat iron steak, sweet potato puree, Bella Terra Cabernet jus, seasonal vegetables
Upgrade to New York striploin $5

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

$45 per person. Available daily from 11:30 a.m. until 2:30 p.m. Entrées on the Winemaker’s Luncheon can be ordered à la carte for $27 each. Reservations required. Price subject to tax and gratuity.

Local inspired garnish

Baby spinach, candied pecans, goat cheese, balsamic vinaigrette

Warm German potato salad, lemon caper butter

Grape tomatoes, sweet peas, asparagus, charred corn roasted garlic, orzo and lemon

Smoked provolone, whiskey apple butter, south west slaw, toasted brioche bun and rosemary fries

Oats, almond crumble, fresh blueberries, miso crème and caramel

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

Heirloom carrot ribbons, beet purée, toasted walnut, roasted carrot, wild honey thyme vinaigrette

Crispy pork belly, garlic swiss chard, beurre rogue

Braised celery & apple salad, filo wrapped triple cream brie, toasted walnut cranberry vinaigrette

Toast points, Kozlik’s triple crunch mustard, pickled shallot, pistachio brittle

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

Prosciutto wrapped pork tenderloin, smoky mustard spätzle, purple carrot purée, apple onion soubise, roasted local vegetables

Buttermilk roasted garlic pomme puree, local heirloom tomato jam, seasonal vegetable, Cave Spring cabernet franc jus

Duck confit ragout, sweet potato mascarpone, Sue-Ann Staff baco noir braised cippolini, crispy sage

Fondant potatoes, mint gremolata, pan jus, roasted vegetables

Hazelnut crust, roasted purple potato, dill caper beurre blanc, seasonal vegetables

Woolwich goat cheese forked fingerling potatoes, chardonnay tomato chicken jus, seasonal vegetables

Pomme neuf, fennel dust, pine nut pesto, wilted swiss chard, crispy brussels sprouts, roasted vegetables

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

Cinnamon sugar sable, fresh fruit

Chocolate soil, pistachio cream

Ginger poached pear, gluten free nutmeg streusel

Cream cheese ice cream, whiskey caramel, pumpkin and oat crumble, honey roasted nuts

Red wine poached strawberries, salted caramel, candied pecans

Toasted coconut shavings, fresh fruit

Four or seven piece (Chef’s choice)

$65 Per person. Available every Friday in April from 5:00 p.m. – 8:00 p.m. Price subject to tax and gratuity. Reservations required.

Forest mushroom risotto, crispy prosciutto chip, truffled baby arugula

Roasted beets, sherry dressed arugula

Braised celery & apple salad, filo wrapped brie, toasted walnut, cranberry vinaigrette

Truffle mashed potato, seasonal vegetables

Roasted winter vegetables, parsnip purée

Roasted mini red potatoes, wilted greens, lemon dill beurre blanc

Cinnamon sugar sable, fresh fruit

Chocolate soil, pistachio cream

Available May 12, 2024 from 10:30 a.m. – 2:30 p.m. $58 per person, children 12 & under $30. Available in the Restaurant, groups of 6 or more in the upper level, Windows room or Valley View room. Prices subject to tax and gratuity. Reservations required. Subject to availability.