Menu
- Breakfast
- In-Room Breakfast
- Lunch & Lounge
- Dinner
- Dessert
- Sunday Brunch
- The Outpost at The Gardens
- Thanksgiving
- Christmas Day Brunch
- Christmas Day Dinner
- New Year’s Eve Dinner
- New Year’s Day Brunch
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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
A selection of freshly baked pastries, seasonal fruit, butter and preserves
Pancakes
Choice of: buttermilk, blueberry, or chocolate chip, pure maple syrup
Traditional Breakfast
Two eggs any style, toast, home fries, bacon or sausage
Western Omelette
3 Egg omelette, red pepper, onion, black forest ham, Ontario cheddar, home fries
Add-Ons
One Farm Fresh Egg (Any Style)
3.50
2% Milk
2.95
Juice
3.50
Apple, Orange, Cranberry or Grapefruit
Smoked Bacon or Sausage
5
Bagel with Cream Cheese and Greaves Preserves
6
Fresh Fruit
6
Oatmeal & Brown Sugar
7
Booster Shot (3 oz)
4
Ingredients: fresh ginger, fresh turmeric, juiced carrots, fresh squeezed lemon juice, juiced gala apples, BY’s local honey, juiced celery, ground cayenne pepper
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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
13
Created daily using only the freshest ingredients
Niagara Baby Lettuces (V)
17
Locally grown baby greens, sun dried cherries, green pepitas, crumbled goat cheese, preserved apricot and grainy dijon vinaigrette. Add grilled chicken breast $9
Romaine Salad
17
Romaine lettuce, parmesan shards, crisp double-smoked bacon, focaccia croutons, peppered buttermilk dressing. Add grilled chicken breast $9
Roasted Sriracha Brussels
18
Roasted brussels sprouts, double smoked bacon, pickled onions danish blue cheese, sriracha tabasco sauce
Spinach and Artichoke Dip (V)
18
Baked spinach and artichoke dip with toasted herbed flatbreads
Mushrooms on Toast
18
Oyster, shitake and cremini mushrooms, peppered brandy cream, duck fat toasted ciabatta bread
Crab Cakes (A Cannery Tradition since 1970)
22
Blue crab cakes, golden mango salsa, smoked jalapeño aioli
Creole Tiger Prawns
20
Southern fried jumbo tiger prawns, creole aioli, tender pea shoots
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
Buffalo Cauliflower Wings (V)
18
Battered cauliflower florets tossed in house buffalo sauce, shaved heirloom carrots, golden frisée, blue cheese dressing
Fish & Chips
24
Coconut crusted tilapia, curried pineapple aioli, sweet potato frites, garlic aioli, colelsaw
Steamed PEI Mussels
20
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
18
Breaded and fried chicken strips, plum dipping sauce, french fries (add buffalo sauce and blue cheese dip $2)
Vintage Burgers and Sandwiches
All burgers and sandwiches served with your choice of one of the following: soup du jour, frites, Niagara baby lettuces or romaine salad upgrade to sweet potato frites for $2.
Classic Club Wrap
19
Grilled breast of chicken, cheddar cheese, bacon, lettuce, tomato, smoked jalapeño aioli
Po’Boy Wrap
24
Crispy fried jumbo tiger prawns, sun dried tomato and basil tortilla, creole aioli, vine ripened tomato, onion and shredded lettuce.
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
Loaded BBQ Burger
22
Half pound of grilled seasoned ground beef, crisp onion rings, fried egg, BBQ aioli, tomato, onion, pickle, shredded lettuce
Great Canadian Burger
20
Half a pound of grilled seasoned ground beef with peameal bacon, cheddar cheese, onion jam, shredded iceberg lettuce, tomato and pickles
Veggie Burger (V)
17
Spicy black bean and toasted corn burger, on potato and chive bun served with avocado purée, tomato salsa, lettuce, red onion and tender pea sprout salad
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
Composed daily using only the freshest ingredients
Cannery Romaine Caesar
18
Double smoked bacon lardons, house-made anchovy buttermilk dressing, rye croutons, shaved parmesan
Wine Pairing: Flat Rock Cellars, UNPLUGGED Chardonnay, NiagaraMixed Green Salad (V)
16
Raspberry dijon vinaigrette, pecans, feta, dried cherries, mandarin oranges
Wine Pairing: Kim Crawford, Sauvignon Blanc, New ZealandHarvest Wedge Salad (V)
18
Stilton bleu dressing, dried cranberries, candied walnuts, pickled red onion
Wine Pairing: Ruffino, Prosecco, Veneto, ItalyBaked Brie
24
Niagara peach & jalapeño chutney, puff pastry, pink peppercorn infused honey, ciabatta crisps
Wine Pairing: Henry of Pellham, Estate Chardonnay, Short Hills BenchCrab Cakes│A Cannery Signature Dish
25
Blue crab, creole aioli, fennel slaw
Wine Pairing: Speck Brothers, Lazarra Sparkling Wine, NiagaraTiger Prawns Cocktail
25
Poached shrimp, cured lemon confit, Greaves cocktail sauce
Wine Pairing: Cave Spring, Dolimite Riesling, NiagaraTuna Poke
25
Ginger & soy glaze, avocado crème, toasted sesame, wonton crisps
Wine Pairing: Kurt Angerer, Gruner Veltliner, AustriaTraditional Favourites
Slow Roasted Prime Rib (A Cannery Tradition since 1970)
58
Baked russet potato, garlic and chive yorkshire pudding, Niagara’s best locally farmed vegetables, pan drippings
Wine Pairing: Tom Gore, Cabernet Sauvignon, Napa Valley │ Chimay Red, BelgiumMarrakech Salmon
45
Quinoa pilaf, sultana raisins, dried apricots, honey Marrakesh, pistachio crust
Wine Pairing: Good Earth, Rosé, NiagaraChicken Supreme
44
Artichoke, spinach and cream cheese stuffed, asparagus, garlic and chive mashed potatoes, caper lemon butter
Wine Pairing: Peccorino, Cantina Fontezoppa, Marche, ItalyMushroom Risotto (v)
42
Five blend mushroom, Winter truffle paste, tarragon, cured lemon, roasted pepper, shaved parmesan
Wine Pairing: 2027 Cellars, Pinot Noir, King Street Vineyard, NiagaraOff The Grill
Delmonico Ribeye
58
Truffle mash, green beans, golden beets, bourbon peppercorn sauce, crispy onions
Wine Pairing: Château D’Agel, Cuvee Agellum, Languedoc, FranceNew York Striploin
54
Truffle mash, green beans, golden beets, bourbon peppercorn sauce, stilton and caramelized shallot butter
Wine Pairing: Rosewood Estates, Shoulders of Giants, Cabernet Franc, BeamsvilleBBQ Flat Iron (we recommend medium rare)
53
Pillar signature rub, herb roasted fingerling potatoes, grilled vegetable medley, chimichurri sauce
Wine Pairing: Rief Estate, Shiraz, Niagara-On-The-LakeGrilled Swordfish
52
Curried potato and chickpea hash, grilled pineapple salsa, asparagus, brown butter sauce
Wine Pairing: Peccorino, Cantine Fontezoppa, Marche, ItalyChef Specialties
Braised Short Ribs
50
Garlic & chive mashed potato, steamed asparagus, béarnaise sauce
Wine Pairing: Henry Of Pelham, Old Vines Bacco Noir, NiagaraLamb Shoulder Gnocchi
48
Mushroom ragout, sundried tomato pesto, winter truffle, tarragon, crumbled asiago
Wine Pairing: Ruffino Chianti, Tuscany, ItalySeafood Paparadelle
50
Tiger prawns, calamari, P.E.I. mussels, heirloom tomato, basil, parmesan
Wine Pairing: Bella Terra Pinot Girgio, NiagaraSide Dishes
Baked Potato with Fixings
10
Garlic Chive Mashed Potato
10
Truffled Mashed Potato
11
Herb Roasted Fingerling Potatoes
10
Steamed Asparagus with Dijon Aioli & Parmesan
8
Lemon Garlic Mushroom Sauté
8
Root Vegetable Medley
8
Buttered Green Beans
8
Assorted Breads with House Whipped Butter
6
Side Sauces/$6
Traditional Jus
Bourbon Peppercorn Sauce
Chimichurri
Béarnaise
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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
Coconut Chia Pudding (Vegan, GF)
Mango compote, toasted coconut flakes
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 (1OZ)
Ontario Small Cask
10
Calvados
10
Courvoisier V.S.O.P
22
Rémy Martin V.S.O.P
22
Hennessy X.O.
55
Coffee & Tea
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 & Salad
Montreal Smoked Meat
14
Shaved Montreal smoked brisket, swiss cheese, sauerkraut, grainy dijon and lime aioli, grilled rye bread
Smoked Turkey
14
Preserved cranberry mayo, arugula, swiss cheese, ciabatta loaf
Cajun Chicken Salad Wrap
14
Blackened grilled chicken salad, tender young greens, sun dried tomato tortilla wrap
Grilled Cheese
14
Grilled with white cheddar cheese
Salad
Regular 7/Large 12
Curried cauliflower and chickpea salad with fried pita crisps
Popcorn/Potato Chips
2
Adult Beverages
Draft Beer
9
Steam Whistle Pilsner
Tallboys
9
Rotating selection of local craft beer and ciders
Wine
9
Cave Springs Riesling Dry, Bella Terra Pinot Grigio, Château des Charms Cabernet Merlot, Good Earth Rosé, Cave Spring Cabernet Franc
House Pours │ 1 oz
8
Absolute, Havana Club White, Jim Beam, Wiser’s, Beefeater Gin, Ballantines
Garden to glass COCKTAILS │ 2 oz
Pineapple Sage Gimlet
13
Bombay Sapphire, sage, fresh lime, fresh pineapple
Kentucky Buck
13
Jim Beam, strawberries, fresh lemon juice, bitters, ginger beer
Lavender Mule
13
Juiced up vodka, fresh lime juice, ginger beer, lavender syrup
It’s a Vibe
13
Bombay Sapphire, Aperol, muddled green grapes, fresh lemon juice
Strawberry Basil Mojito
13
White rum, strawberry purée, basil, soda water, fresh lime juice, simple syrup
Alcoholic-Free Specialties
Apple Spritzer
5
Fresh apple juice, fresh lemon juice, sparkling water, honey vanilla syrup
Thyme Lemonade
5
Non-Alcoholic
3
Soft drinks, bottled water, coffee, hot chocolate
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Thanksgiving
$80 per person. Available October 8th & 9th, 2023 from 5:00 p.m. – 9:00 p.m. Traditional à la carte menu is available. Reservations required. Price subject to tax and gratuity.
First Course
Sweet and Spicy Pumpkin Bisque
Holiday spiced cream, toasted pepitas
Main Course
Roasted Bacon Wrapped Turkey Breast
Wrapped in bacon, rosemary and preserved cranberries spiced apple sage bread pudding, autumn vegetables, candied sweet potato, holiday trimmings
Dessert
Chocolate Chip Cookie Dough Cheesecake
Dark chocolate ganache, brownie crisp
Coffee or Tea
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Christmas Day Brunch
$60 Per person. Available December 25, 2023 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
Traditional Shrimp Cocktail, Chili Cocktail Sauce
Mains and Sides
French Toast and Belgium Waffles with Maple Syrup and Fresh Berries
Apple-Wood Smoked Bacon and Breakfast Sausage
Eggs Benedict with Hollandaise and Peameal Bacon
Roasted Leg of Lamb with Minted Jus
Grilled BBQ Salmon
Roasted Turkey with Spiced Apple Sage Dressing
Buttered Carrot and Turnup Puree
Sour Cream, Chive and Garlic Mashed Gold Potatoes
Sweets
Assortment of Pies, Cakes and Pastries
Sweet and House Made Confections
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Christmas Day Dinner
$85 Per person. Available December 25, 2023 from 5:00 p.m. – 5:00 p.m. Traditional à la carte menu also available. Price subject to tax and gratuity. Reservations required.
First Course
Sweet and Spicy Pumpkin Bisque
Holiday spiced cream, toasted pepitas
Main Course
Roasted Bacon Wrapped Turkey Breast
Wrapped in bacon, rosemary and preserved cranberries spiced apple sage bread pudding, autumn vegetables, candied sweet potato, holiday trimmings
Dessert
Chocolate Chip Cookie Dough Cheesecake
Dark chocolate ganache, brownie crisp
Coffee or Tea
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New Year’s Eve Dinner
$95 Per person, first seating from 5:00 p.m. – 6:30 p.m. $110 Per person for second seating from 8:00 p.m. – 9:30 p.m. Prices subject to tax and gratuity. Reservations required.
First Course – Choice of
Grilled Corn Chowder (V)
Yukon gold potato, cajun fried onion nest
Poached Pear Salad (V)
Crumbled goat cheese, candied walnuts, dried cherries, raspberry champagne vinaigrette
Second Course – Choice of
Buffalo Mozzarella Arancini (V)
Red pepper coulis, baby arugula, shaved parmesan, basil oil
Yellowfin Tuna Tartare
Ginger soy dressing, checkered sesame, pickled daikon, micro greens
Baked Brie (V)
Puff pastry, Niagara peach & jalapeño chutney, pink peppercorn infused honey, pistachio, ciabatta crisps
Third Course
Citrus Granita
Fourth Course – Choice of
Braised Ontario Lamb Shank
Sweet potato mash, stewed caponata, heirloom tomato chimichurri
Pan Roasted Seabass
Curried potato & chickpea strudel, mango salsa, broccoli rabe beurre noisette
Grilled Prosciutto Wrapped Beef Tenderloin
Truffle mashed potato, sautéed beets, bourbon peppercorn sauce
Bacon Wrapped Pork Tenderloin
Celeriac purée, maple glaze, brown butter green beans, parsnip crisp
Dessert
Pistachio Cheesecake
Crème anglaise, spiced tuile, candied pistachios
Chocolate Mousse
Dark chocolate mousse, milk chocolate mocha cremeux
Strawberry Vanilla Bean Cake
Strawberry champlain compote, white chocolate cremeux
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New Year’s Day Brunch
$55 Per person. Chicken 12 & under half price. Available January 1, 2024 from 11:00 a.m. – 2:30 p.m. Prices subject to tax and gratuity. Subject to availability. Reservations required.
Continental
A Selection of Breakfast Pastries and Breakfast Loaves
Local Fruit Preserves, Cream Cheese and Butter
Honey Almond Granola, Vanilla Yogurt, and Berries
Sliced Fresh Fruit
Assorted Cereals
Lush Salads
Baby Greens, Preserved Cranberries, Toasted Walnuts and Vanilla Poached Pear Dressing
Roasted Beets with, Shaved Fennel Slaw, Feta Cheese and Chives
Grainy Dijon Potato Salad with Rocket Spinach and Fresh Dill
Toasted Orzo Pasta Salad with Green Pumpkin Seeds, Sunflower Seeds and Mandarin Orange
Crudités’ with a Duo of Dips
From the Hearth
Rosemary Rubbed Roast Beef with Pan Drippings
Omelets 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
Marinated Cherry Bocconcini, Grilled Vegetables and Arugula
Pickled Herring with Ribbons of Onion, Caper berries and Lemon Wedges
Poached and Chilled Atlantic Salmon with Peppered Crème Fraiche and Preserved Lemon
Marinated Mussels, Smoked Oysters, Pillar and Post Seafood Salad
Mains and Sides
French Toast and Pancakes with Maple Syrup and Fresh Berries
Apple-Wood Smoked Bacon, Breakfast Sausage, and Black Forest Ham
Sundried Tomato and Goat Cheese Frittata
Roasted Chicken Cacciatore
BBQ Glazed Grilled Atlantic Salmon
Buttered Broccoli and Cauliflower with Aged White Cheddar Cheese Sauce
Whipped Aged White Cheddar and Chive Gold Potato
Sweets
Assortment of Cakes, and Pastries
Cookies and Cupcakes with Fresh Whipped Cream and Berries


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. – 10:30 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.