Menu
- Breakfast
- In-Room Breakfast
- Lunch & Lounge
- Dinner
- Dessert
- Sunday Brunch
- The Outpost at The Gardens
- Christmas Dinner
- Christmas Brunch
- New Year’s Eve
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Breakfast
Available Monday to Friday from 7:00 a.m. to 10:30 a.m., Saturday & Sunday 7:00 a.m. to 11:00 a.m.
Breakfast Buffet
Made-to-order Omelettes and Waffles
Selection of Fresh Sliced Fruits, Assorted Yogurts and Pastries
Chef’s Rotating Egg Dish
French Toast
Roasted Tomatoes
Home Fries
Sausage & Bacon
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In-Room Breakfast
Available for room service only Monday to Friday from 7:00 a.m. to 10:30 a.m., Saturday & Sunday 7:00 a.m. to 11:00 a.m. Please call 905-468-2123 Ext. 407483 to place your order. All room service orders will have a $5 delivery fee and a 18% automatic gratuity added to each bill.
All breakfast entrées served with your choice of coffee or tea and choice of juice
In-Room Breakfast
Continental Breakfast
19
A selection of freshly baked pastries, seasonal fruit, butter and preserves
Pancakes
28
Choice of: buttermilk, blueberry, or chocolate chip, pure maple syrup
Traditional Breakfast
28
Two eggs any style, toast, home fries, bacon or sausage
Western Omelette
28
3 Egg omelette, red pepper, onion, black forest ham, Ontario cheddar, home fries
Add-Ons
One Farm Fresh Egg (Any Style)
4
2% Milk
3.50
Juice
4.50
Apple, Orange, Cranberry or Grapefruit
Smoked Bacon or Sausage
7
Bagel with Cream Cheese and Greaves Preserves
9
Fresh Fruit
9
Oatmeal & Brown Sugar
9
Pot of Coffee or Premium Pluck Tea
12
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Lunch & Lounge
V = Vegetarian
All room service orders will have a $5 delivery fee and a 18% automatic gratuity added to each billSalads and Appetizers
Soup Du Jour
14
Created daily using only the freshest ingredients
Boston Citrus Salad (V)
16
Buttery blend of Boston lettuce’s, grapefruit, navel orange, shaved fennel, almonds, citrus vinaigrette. Add grilled chicken breast $9
Farmers Quinoa Salad (V)
17
Chickpeas, grape tomatoes, English cucumber, red onions. arugula, feta cheese, champagne vinaigrette. Add grilled chicken breast $9
Pillar Caesar
18
Romaine lettuce, parmesan shards, double-smoked bacon, focaccia croutons, Pillar’s own Caesar dressing. Add grilled chicken breast $9
Roasted Brussels Sprouts
18
Spiced honey, balsamic vinegar, sunflower seeds, red onion, sweety drop peppers
Buffalo Cauliflower Wings (V)
19
Battered cauliflower florets tossed in house Buffalo sauce, shaved heirloom carrots, golden frisée, blue cheese dressing
Crab Cakes (A Cannery Tradition since 1970)
24
Blue crab cakes, golden mango salsa, smoked jalapeño aioli
Shareables
Spinach and Artichoke Dip (V)
18
Baked spinach and artichoke dip with toasted herbed flatbreads
Mezze Platter (V)
29
Warm marinated jumbo green, niçoises, kalamata, and castelvetrano olives, sweety drop peppers, caramelized onions, pita crisps, hummus, artichoke hearts, cucumber, grape tomato
Charcuterie Brochettes
26
2 Brochettes of prosciutto, spiced Calabrese, genoa salami, capicola, marinated jumbo green olives, cherry, bocconcini, artichoke hearts, aged balsamic, basil pesto and ciabatta bread (additional brochettes $13 each)
Classics
Fish & Chips
25
Coconut crusted tilapia, curried pineapple aioli, sweet potato frites, garlic aioli, colelsaw
Steamed PEI Mussels
21
A pound of fresh PEI mussels steamed in chardonnay and heavy cream with vine tomato salsa house baked sundried tomato, garlic and parmesan baguette
Chicken Strips
19
Breaded and fried chicken strips, plum dipping sauce, French fries. Add buffalo sauce and blue cheese dip $3
Pizza
Mediterranean
23
Marinated olives & artichokes, caramelized onions, grilled zucchini, feta cheese, pesto, signature sauce
The Pillar
24
Prosciutto, bocconcini cheese, arugula, pesto, signature sauce
Italian Meat Lovers
25
Pepperoni, hot Calabrese, capicola, caramelized onions, mozzarella cheese, signature sauce
Vintage Burgers and Sandwiches
All burgers and sandwiches served with your choice of one of the following: soup du jour, frites, or mixed greens. Upgrade to sweet potato frites or side Caesar for $2
Classic Club Wrap
19
Grilled breast of chicken, cheddar cheese, bacon, lettuce, tomato, smoked jalapeño aioli
Shaved Prime Rib Sandwich
28
AAA Canadian rib eye of beef, veal jus, onion jam, Canadian swiss cheese, horseradish aioli, toasted ciabatta bun
Pillar Smash
20
Two quarter pound patties of seasoned ground beef, smashed with white cheddar cheese and caramelized onion, pickle, shredded lettuce
Side Dishes
Fresh Fruit Bowl
9
Frites
8
Sweet Potato Frites, Garlic Aioli
9
Onion Rings, Garlic Aioli
10
Split Charge
4
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Dinner
Prices are subject to taxes and gratuities
(V) = Vegetarian
Shared entrées $10.00 surcharge includes individual starch & vegetables
All room service orders will have a $5 delivery fee and a 18% automatic gratuity added to each billStarters and Salads
Soup du Jour
14
Created Daily Using Only the Freshest Ingredients
Cannery Romaine Caesar
19
Sourdough Croutons, Double Smoked Bacon Lardons, Cannery Caesar Dressing, Shaved Parmesan
Wine Pairing: Flat Rock Cellars, UNPLUGGED Chardonnay, NiagaraMixed Green Salad (V)
18
Raspberry Dijon Vinaigrette, Pecans, Feta, Dried Cherries, Mandarin Oranges
Wine Pairing: Kim Crawford, Sauvignon Blanc, New ZealandIceberg Wedge (V)
19
Stilton Bleu Dressing, Dried Cranberries, Candied Walnuts Pickled Red Onion
Wine Pairing: Cielo, Prosecco, Veneto, ItalyDouble Baked Brie Bruschetta (V)
24
Niagara Peach & Jalapeno Chutney, Crumbled Pistachio Pink Peppercorn Infused Honey, Baby Pea Tendril
Wine Pairing: Domaine Queylus, Chardonnay, St. Ann’sCrab Cakes │A Cannery Signature Dish
26
Blue Crab, Creole Aioli, Fennel Slaw
Wine Pairing: Speck Brothers, Lazarra Sparkling Wine, NiagaraTiger Prawns Cocktail
27
Poached Prawns, Cured Lemon Confit, Greaves Cocktail Sauce
Wine Pairing: Cave Spring, Dolimite Riesling, NiagaraTuna Poke
26
Soy Vinaigrette, Avocado Crème, Toasted Sesame, Wonton Crisps
Wine Pairing: Flat Rock Cellars, Nadja’ Vineyard, Riesling, Twenty Mile BenchRoasted Bone Marrow
22
Grilled Sourdough, Heirloom Tomato Jam, EVOO, Fleur De Sel
Traditional Favourites
Slow Roasted Prime Rib | A Cannery Tradition since 1970
62
Baked Russet Potato, Garlic and Chive Yorkshire Pudding, Niagara’s Best Locally Farmed Vegetables, Red Wine Jus
Wine Pairing: Tom Gore, Cabernet Sauvignon, Napa Valley │ Chimay Red, BelgiumMarrakech Salmon
48
Quinoa Pilaf, Sultana Raisins, Dried Apricots, Honey Marrakesh, Pistachio Crust
Wine Pairing: Good Earth, Rosé, NiagaraChicken Supreme
46
Artichoke, Spinach and Goat Cheese Stuffed, Asparagus, Roasted Garlic and Chive Mashed Potatoes, Velouté
Wine Pairing: Stonebridge Vineyards, Chardonnay, Four Mile CreekButternut Squash & Asparagus Risotto (V)
43
Roasted Garlic, Cured Lemon, Fire Roasted Pepper, Shaved Parmesan, Baby Pea Tendril
Wine Pairing: Flat Rock Cellars, UNPLUGGED Chardonnay, NiagaraOff The Grill
Bacon Wrapped Beef Tenderloin
60
Truffle Mash, Green Beans, Mushrooms, Creamy Pommery Mustard Jus, Stilton Crust
Wine Pairing: Traditional; Cave Spring “Dolomite” Cabernet Franc, OR Beamsville Edgy; OR Rosewood Night Moves Gamay, BeamsvilleRibeye Steak
60
Truffle Mash, Green Beans, Mushrooms, Bourbon Peppercorn Sauce, Crispy Onions
Wine Pairing: Stratus “Red”, Niagara On the LakeNew York Striploin
58
Truffle Mash, Green Beans, Mushrooms, Red Wine Jus, Stilton and Caramelized Shallot Butter
Wine Pairing: Rosewood Estates, Shoulders of Giants, Cabernet Franc, BeamsvilleBBQ Flat Iron (we recommend medium rare)
55
Pillar Signature Rub, Herb Roasted Fingerling Potatoes, Asparagus, Chimichurri Sauce
Wine Pairing: Creekside, Syrah, Niagara PeninsulaChef Specialties
Swordfish Niçoise
52
Fingerling Potatoes, Fire Roasted Peppers, Snow Peas, Niçoise Olives, Aged Balsamic, Tomato & Caper Provençal
Wine Pairing: Côte des Rosé, Provence, FranceBraised Short Ribs
53
Garlic & Chive Mashed Potato, Steamed Asparagus, Béarnaise Sauce
Wine Pairing: The Hare Wine Co., Jack Rabbit Red Special Edition, Niagara PeninsulaLamb Shoulder Gnocchi
50
Mushroom Ragout, Sundried Tomato Pesto, Winter Truffle, Tarragon, Crumbled Asiago
Wine Pairing: Ruffino Chianti, Tuscany, ItalySide Dishes
Baked Potato with Fixings
10
Garlic Chive Mashed Potato
10
Herb Roasted Fingerling Potatoes
10
Truffled Mashed Potato
11
Truffle & Parmesan Fries
12
Steamed Asparagus with Dijon Aioli & Parmesan
8
Lemon Garlic Mushroom Sauté
8
Roasted Heirloom Carrots
8
Buttered Green Beans
8
Side Sauces/$6
Traditional Jus
Bourbon Peppercorn Sauce
Chimichurri
Bread Service/$7
Bread Service
Assorted Breads with House Whipped Butter, Extra Virgin Olive Oil, and Himalayan Sea Salt
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Dessert
Signature Desserts/$15 Each
All room service orders will have a $5 delivery fee and a 18% automatic gratuity added to each bill
Grand Marnier Crème Brûlée
Cherry orange biscotti
Chocolate Coconut Pudding (Vegan, GF)
Coconut tuile
Classic “New York” Style Cheesecake
Pretzel crust, white chocolate cremeux, strawberry compote
Brookie
Served warm with chocolate ganache and brownie crisp
Peach Crumble Trifle
Layers of Niagara peaches, vanilla custard and oatmeal crumble
The Perfect Finish
2oz Henry of Pelham Vidal Cabernet Icewine with Cannery Signature Dessert
35
Desserts by the Glass
Henry of Pelham, Vidal Cabernet Icewine (200 ml)
Bottle (110)/2 oz (28)/1 oz (16)
Henry of Pelham, Riesling Icewine (200 ml)
Bottle (110)/2 oz (28)/1 oz (16)
SPECIALTY GROUNDS (1.5OZ)/$12 Each
Irish Coffee
Jameson & whipped cream
Cookies n’ Cream
Bailey’s Irish Cream & Frangelico
Mocha Maduro Coffee
Kahlua, Tia Maria & Crème de Cacao
Raspberry Nighthawk
Chambord & Kahlua
Cinnamon Stick
Goldschläger & Bailey’s Irish Cream
Whisky Blends (1 oz)
Lot 40
11
Forty Creek
10
Crown Royal Harvest
13
Jameson Irish
9
Red Breast Irish
12
Johnny Walker Red
9
Johnny Walker Black
15
Johnny Walker Gold
18
Johnny Walker Blue
50
Single Malt (1 oz)
Glenfiddich
14
The Glenlivet
15
Glenmorangie
17
Glenkinchie
18
Laphroiag
20
Talisker 10year
22
Dalwhinnie 15year
22
Oban
24
Lagavulin
27
Highland Park 18year
38
Port (2 oz)
Sandeman Ruby
10
Graham’s LBV
10
Taylor Fladgate
13
10 year old Tawny
Taylor Fladgate
22
20 year old Tawny
Porto Kopke Fine
10
Brandy & Cognac (1 oz)
Ontario Small Cask
10
Calvados
10
Courvoisier V.S.O.P
22
Rémy Martin V.S.O.P
22
Hennessy X.O.
55
Coffee & Hand-Blended Teas
Barclay & Todd Vintage Blend Coffee/Decaf
5
Premium Hand-Blended Pluck Tea
5
Espresso
5
Double Espresso
7
Mochaccino
7
Hot Chocolate
4
Cappuccino
5.50
Café au Lait/Latté
5.50
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Sunday Brunch
Available every Sunday from 11:00 a.m. – 2:30 p.m. $45 per person. Taxes and gratuity extra.
From the Bakery
Assortment of Freshly Baked Breakfast Breads and Pastries
SALADS, CHARCUTERIE, CHEESE AND SEAFOOD
Baby Mixed Greens with Dressings
Selection of Salads
Crudités and Dip
Selection of Chilled Seafood
Selection of Deli Meats, Pickles and Olives
Imported and Domestic Cheeses
FROM THE HEARTH
Carving Station Featuring Chef’s Selected Roast of the Day
Omelettes and Eggs Cooked to your Liking
Belgian Waffles
MAIN ENTREÉS AND SIDES
Applewood Smoked Bacon and Breakfast Sausage
Chef’s Choice of Meat Entrée
Chef’s Choice of Seafood Entrée
Chef’s Choice of Pasta Entrée
Potato or Rice Dish
Seasonal Fresh Vegetables
Sweets
An Assortment of Pies, Cakes and Pastries
Cookies and Cupcakes with Fresh Whipped Cream and Berries
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The Outpost at The Gardens
Sunday to Thursday from 12:00 p.m. to 8:00 p.m., Friday & Saturday from 12:00 p.m. – 9:00 p.m.
Sandwiches │ Salads │ Snacks
Roasted Ribeye
18
Shaved roasted ribeye of beef, white cheddar cheese, buttermilk fried onions, grainy dijon and horseradish mayo, Boston lettuce, baguette
Smoked Turkey
14
Preserved cranberry mayo, arugula, swiss cheese, ciabatta loaf
Korean BBQ Chicken Salad Wrap
15
Roasted Korean BBQ chicken stir fry, tender young greens, sun-dried tomato tortilla wrap
Kids Grilled Cheese
8
Grilled with white cheddar cheese
Citrus Salad
12
Buttery blend of lettuces and endives, orange and grapefruit filets, sliced almond, shaved fennel, citrus vinaigrette
Popcorn/Potato Chips
3
Adult Beverages
Draft Beer
9
Steam Whistle Pilsner
Tallboys
9/10/12
Rotating selection of local craft beer and ciders
Wine
Cave Springs Riesling Dry
11
Bella Terra Pinot Grigio
10
Cave Springs Cabernet Franc
11
Château des Charmes Cabernet Merlot
10
Good Earth Rosé
13
House Pours │ 1 oz
8
Absolute, Havana club white, Jim Beam, Wiser’s, Beefeater, Ballantines
Garden to glass COCKTAILS
Pineapple Sage Gimlet (1.5 oz)
13
Bombay Sapphire, sage, fresh lime, pineapple juice
Aperol Margarita (2.5 oz)
15
1800 Blanco tequila, Aperol, lime juice
White Linen (2 oz)
15
Hendricks Gin, St. Germain, lemon juice, simple syrup, cucumber
Blue Hawaii (2 oz)
15
Vodka, white rum, orange liquor, blue curacao, lime juice, pineapple juice
Strawberry Basil Mojito (1.5 oz)
13
White rum, strawberry purée, basil, soda water, fresh lime juice
Alcohol-Free Specialties
Non-Alcoholic Paloma
10
HP juniper agave, grapefruit, lime
Apple Spritzer
5
Fresh apple juice, fresh lemon juice, sparkling water, honey vanilla syrup
Non-Alcoholic
3
Soft drinks, bottled water, coffee, hot chocolate
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Christmas Dinner
$85 Per person. Available December 24 & 25, 2025 from 5:00 p.m. – 9:00 p.m. Traditional á la carte menu also available. Price subject to tax and gratuity. Reservations required.
First Course
Smoked Chicken and Canadian Wild Rice Bisque Corn and Heirloom Tomato Salsa
MainCourse
Roasted Bacon Wrapped Turkey Breast
Wrapped in bacon, rosemary and preserved cranberries, spiced bartlett pear and sage bread pudding, autumn vegetables, candied yams, Holiday trimmings
Dessert
Holiday Spiced Pumpkin Cheesecake
Shortbread crumble and brandy snap tuile
Coffee or Tea
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Christmas Brunch
$60 Per person. Available December 25, 2024 from 11:00 a.m. – 2:30 p.m. Price subject to tax and gratuity. Reservations required.
Continental
A Selection of Breakfast Pastries and Breakfast Loaves
Local Fruit Preserves, Cream Cheese and Butter
Honey Almond Granola and Assorted Yogurts
Sliced Fresh Fruit
Assorted Cereals
Lush Salads
Baby Greens, Preserved Apricot, Cranberry, and Goat Cheese, Poached Pear and Raspberry Vinaigrettes
Cucumber and Red Onion, Feta Cheese, Lemon and Basil Vinaigrette
Roasted Potato and Grilled Corn Salad with Dill Buttermilk Dressing
Bowtie Pasta and Grilled Garden Vegetables with Sundried Tomato Pesto
Crudités with a Duo of Dips
From the Hearth
Rosemary Rubbed Striploin of Beef, Onion Jus
Omelettes and Eggs Cooked to your Liking
Belgium Waffles, Maple Syrup and Preserves
Charcuterie, Cheese, Seafood
Antipasto Platter of Cured Meats with Marinated Olives and Pickled Vegetables
Local and Imported Cheese Platter with Crackers and Crisps
Pickled Herring with Ribbons of Onion, Caper Berries and Lemon Wedges
Smoked Peppered Mackerel, Mussels and Oysters
Traditional Shrimp Cocktail, Chili Cocktail Sauce
Mains and Sides
French Toast and Blueberry Pancakes with Maple Syrup and Fresh Berries
Apple-Wood Smoked Bacon and Country Breakfast Sausage
Eggs Benedict with Hollandaise and Peameal Bacon
Roasted Leg of Lamb with Minted Jus
Grilled Ancho BBQ Salmon
Roasted Turkey with Spiced Apple Sage Dressing
Buttered Carrot and Turnup Purée
Roasted Honey and Balsamic Brussels Sprouts
Sour Cream, Chive and Garlic Mashed Gold Potatoes
Sweets
Assortment of Pies, Cakes and Pastries
Sweet and House Made Confections
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New Year’s Eve
$100 Per person for first seating, $110 for second seating*. Available December 31, 2024. Traditional á la carte menu also available. Prices subject to tax and gratuity. Reservations required.
First Seating: 5:00 p.m., 5:30 p.m., 6:00 p.m., 6:30 p.m.
Second Seating: 8:00 p.m., 8:30 p.m., 9:00 p.m.
*Second seating includes one glass of sparkling wine per person.First Course
Vichyssoise Soup (V)
Yukon gold potato, roasted leek, lemon chive crème fraîche
Second Course
Duck Confit Bruschetta
Ginger soy aioli, baby pea tendril, double brie
Third Course
Ontario Rack of Lamb
Sweet potato mash, stewed caponata, heirloom tomato chimichurri
Dessert
Strawberry Champagne Cheesecake
Champagne anglaise, shortbread crumble, sugar lattice
Make a Reservation
Plan ahead and escape the wait. To make a reservation to dine at Pillar and Post call 905-468-6011 or book online with OpenTable.
Call Now Reserve OnlineCannery Restaurant Hours
Breakfast:
Monday to Friday: 7:00 a.m. – 10:30 a.m.
Saturday & Sunday: 7:00 a.m. – 11:00 a.m. (10:15 a.m. – 11:00 a.m. à la carte)
Lunch & Lounge menu: Daily 11:30 a.m. – 11:00 p.m.
Dinner: Daily 5:00 p.m. – 9:00 p.m.
Sunday Brunch: 11:00 a.m. – 2:30 p.m.
The OutPost at the Gardens: Sunday to Thursday from 12:00 p.m. to 8:00 p.m., Friday & Saturday from 12:00 p.m. – 9:00 p.m.