Menu
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Breakfast
Breakfast served daily from 7:00 a.m. – 10:30 a.m. Buffet open Saturday & Sunday with the last seating at 10:00 a.m. and subject to close. Coffee, tea, & juice is included in the prices. A 18% service charge plus applicable taxes and a $5.00 delivery charge will be applied to all in-room dining orders.
The Canadian
32
3 egg any style served with breakfast potatoes, fresh tomato, choice of 2: smoked bacon, country style sausage or seared peameal bacon. Choice of toast: white, whole wheat or rye with local preserves
Get Cracking Omelette
32
3 egg omelette, choice of mushrooms, sweet peppers, red onion, spinach, ham, aged cheddar served with breakfast potatoes and fresh tomato
Banana Bread French Toast
32
Macerated berries, lemon curd, fresh fruit
Breakfast Croissant Sandwich
32
Over easy egg, seared Virginia ham, gruyere, dijonaise, tomato, arugula on a croissant bun with breakfast potatoes
Queens Skillet
28
3 Eggs any style, sausage, bacon, ham cheddar cheese, potatoes
Veggie Skillet
28
3 Eggs any style, blistered tomatoes, sautéed peppers and onions, cheddar cheese, potatoes
Avocado Toast
28
2 Eggs any style, sliced avocado, tomato salsa, rye toast, fresh fruit
Choose your Eggs Benedict
(All bennies are served with two soft poached eggs on an English muffin with hollandaise, breakfast potatoes and fresh fruit)
Classic Eggs Benedict
32
Peameal bacon, hollandaise
Charlotte
32
Arugula, smoked salmon and capers
Mushroom Florentine
32
Spinach and sliced tomato
Side Orders
Country Pork Sausage, Bacon or Peameal Bacon
9
Maple Cinnamon Oatmeal
10
Buttered Toast
4
Toasted Bagel with Cream Cheese
7
Yogurt and Fresh Fruit Parfait
14
House Cured Gravlax with Capers and Pickled Onions
12
Hollandaise
4
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Breakfast Buffet
Buffet breakfast service daily from 7:00 a.m. – 10:30 a.m. with the last seating at 10:00 a.m. and subject to close. Coffee, tea, & juice included in the price.
Breakfast Buffet/$30 per person
Cold Kitchen
Locally Sourced Fresh Cut Fruit and Whole Fruit
Assorted Yogurts and Berries
Atlantic Smoked Salmon
Daily Charcuterie, Cheese Plate
Marinated Tomatoes, Cucumbers, and Vegetables
Hot Kitchen
Eggs of the Day (Scrambled or Hard Boiled)
Crispy Bacon and Sausage
Cajun Hash Potatoes
Two Daily Accompaniments (Baked Beans or Forest Mushroom, or Roasted Tomato)
Oatmeal with Steel Cut Oats, Honey and Maple Brown Sugar
Omelette Station
Choice of Omelette, Scrambled egg, and Fried Egg to Order
Griddle
Chefs Daily Pick Pancakes or French Toast
Bakery
Assorted Breads, Bagels, English Muffin, Gluten Free Bread (upon request)
Fresh Baked Danish, Muffins, Butter Croissant, Sweetbread
Pantry
Assorted Cereals, Granola, and Cereal Bars
Dried Fruit and Nuts
Assorted Preserves, Peanut Butter, and Cream Cheese
Beverages
Assorted Fruit Juices
Coffee and Tea
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Lunch
Served daily from 12:00 p.m. to 2:30 p.m. An 18% service charge plus applicable taxes will be applied to all in-room dining orders. Reservations recommended. Taxes and gratuity extra.
Apps and Shareables
House Baked Breads and Spreads
9
Fries & Aioli
9
Upgrade to truffle parmesan fries 3
PEI Mussels and Fries
23
Local stout, old cheddar, frites, aioli
Fish Tacos (3)
23
Blackened haddock, flour tortilla, cabbage slaw, green onion kewpie
Caesar Salad
21
House made bacon, soft boiled egg, parmesan, white anchovy, Caesar vinaigrette
Add grilled chicken 11
Add grilled jumbo shrimp (3) 13Roasted Butternut Squash Soup
18
Candied pecans, crème fraîche
Superfood Salad
29
Protein rich blend of chickpeas, turtle beans, quinoa, tomato, roasted cashews, pumpkin seeds, pomegranate, sesame-lime dressing (gluten free & vegan)
Double Smashburger
32
Bacon, mac sauce, griddled onions, cheese, fries
Steak Frites
53
8 oz AAA striploin, garlic butter, jus, parmesan fries
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Dinner
3 courses $100 per person. Includes choice of antipasti, pasta, and dolce.
Secondi instead of antipasti add 25
Secondi instead of pasta add 12
2 course wine pairing add 35
3 course wine pairing add 45Available daily from 5:00 p.m. – 9:00 p.m. Reservations required. Prices subject to tax and gratuity.
Antipasti I 35
Tagliere Di Salumi
3 cured meats with olives, mustard, grilled crostini and house made spreads
Wine Pairing: St. Angelum, Montepulciano d’Abruzzo, Italy
Formaggio
Selection of local cheese with house made jam, truffle honey and grilled bread
Wine Pairing: Château des Charmes, Unoaked Chardonnay, Niagara
Burrata Pistacchio
Fresh burrata cheese, pistachio crumble, heirloom cherry tomato, basil pesto, crostini, aceto leonardi
Wine Pairing: Cave Spring, ‘Dolomite’ Chardonnay, Niagara
Tartare Di Manzo Affumicato
Smoked raw beef tenderloin, fried egg yolk, capers, shallots, garlic aioli
Wine Pairing: The Hare, Jack Rabbit Red, Niagara
Insalata Radicchio
Radicchio, castelfranco, walnuts, gorgonzola dolce, figs, balsamic reduction
Wine Pairing: Loveblock, Sauvignon Blanc, New Zealand
Zuppa Di Piselli Capasanta
Green pea soup, seared scallop, extra virgin olive oil
Wine Pairing: Cave Spring, ‘Dolomite’ Riesling, Niagara
Pasta 48
Caramelle All’astice
Candy shaped pasta, lobster, mascarpone, lemon & lime zest, dill butter sauce, lobster bisque
Wine Pairing: Big Head, White #2, Niagara
Ravioli Amalfi Coast
Caciotta cheese, majoram, cherry tomato sauce
Wine Pairing: MW, Gamay Noir, Niagara
Cavatelli Al Ragu D’Agnello
Lamb ragu, pecorino, fried kale
Wine Pairing: Château des Charmes, Cabernet Merlot, Niagara
Cacio Pepe
Rigatoni, pecorino, parmigiano, blend of peppercorn
Wine Pairing: Bella Terra, Pinot Grigio, Niagara
Tagliatelle Alla Bolognese
Pork, veal, beef ragu, parmigiano, fresh herbs
Wine Pairing: Red Tractor, Cabernet Franc, Niagara
Risotto Gameri E Porcini
Porcini mushrooms, shrimp, parmigiano, mascarpone
Wine Pairing: Château des Charmes, Pinot Noir, Niagara
Secondi I 60
Galetto In Padella
Seared cornish hen, eggplant caponata, salsa verde
Wine Pairing: Reif Estates, Cabernet Sauvignon Reserve, Niagara
Venison Ossobuco Alla Milanese
Braised venison shank, saffron risotto, gremolata
Wine Pairing: Willowglen, Shiraz, Barossa, Australia
Merluzzo E Finocchio
Atlantic cod, fennel, spinach, olive crumble
Wine Pairing: Cave Spring, ‘Dolomite’ Riesling, Niagara
Striploin Alla Toscana
8 oz Striploin, rosemary & lardo potato pave, grilled broccolini
Wine Pairing: Big Head, Red #12, Niagara
Contori
Housemade Focaccia and Nodini
11
Gnocchi alla Romana with Tomato, Sage and Butter
14
Sautéed Seasonal Vegetables with Garlic and Olive Oil
12
Dolce I 20
Lemon Olive Oil Cake (Nut Free)
Lemon curd, blueberry compote, olive oil-thyme ice cream, frosted berries
Dessert Pairing: Cave Spring, Late Harvest Riesling, Niagara
Classic Tiramisu (Nut Free)
Rum and espresso-soaked ladyfingers, vanilla bean mascarpone cream, dusting of cocoa
Dessert Pairing: Pillitteri, Cabernet Sauvignon Icewine, Niagara
Crema Bruciata Al Gianduia (Gluten Free)
Chocolate hazelnut custard, sweet cream, salted hazelnut crumb, Italian macarons
Dessert Pairing: Taylor Fladgate, 10 Year Tawny Port, Portugal
Coconut Milk Panna Cotta (Gluten, Dairy, Egg, Nut Free, Vegan)
Seasonally-inspired fruit compote, house made sorbetto, Aperol caviar, meringue tuile
Dessert Pairing: Harveys, Bristol Cream, Jerez, Spain
Trio of Ice Cream and Sorbetto
Your choice of housemade ice cream and sorbetto, seasonal berries, brown butter tuile
Dessert Pairing: Henry of Pelham, Riesling Icewine, Niagara
Berries and Zabaglione (Gluten & Nut Free)
Seasonal berries topped with chilled marsala-infused zabaglione
Dessert Pairing: Niagara College, Dean’s List Fortified Cabernet Sauvignon, Niagara
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Dessert
Lemon Olive Oil Cake (Nut Free)
20
Lemon curd, blueberry compote, olive oil-thyme ice cream, frosted berries
Wine Pairing: Cave Spring, Late Harvest Riesling, Niagara
Classic Tiramisu (Nut Free)
20
Rum and espresso-soaked ladyfingers, vanilla bean mascarpone cream, dusting of cocoa
Dessert Pairing: Pillitteri, Cabernet Sauvignon Icewine, Niagara
Crema Bruciata Al Gianduia (Gluten Free)
20
Chocolate hazelnut custard, sweet cream, salted hazelnut crumb, Italian macarons
Dessert Pairing: Taylor Fladgate, 10 Year Tawny Port, Portugal
Coconut Milk Panna Cotta (Gluten, Dairy, Egg, Nut Free, Vegan)
20
Seasonally-inspired fruit compote, house made sorbetto, aperol caviar, meringue tuile
Dessert Pairing: Harveys, Bristol Cream, Jerez, Spain
Trio of Ice Cream and Sorbetto
20
Your choice of house made ice cream and sorbetto, seasonal berries, brown butter tuile
Dessert Pairing: Henry of Pelham, Riesling Icewine, Niagara
Berries and Zabaglione (Gluten & Nut Free)
20
Seasonal berries topped with chilled marsala-infused zabaglione
Dessert Pairing: Niagara College, Dean’s List Fortified Cabernet Sauvignon, Niagara
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Sunday Brunch
Available Sundays from 11:30 a.m. to 2:30 p.m. $55 Per person, children 12 & under half price. Taxes and gratuity extra. This menu is subject to change seasonally.
Soups
Seasonal Soup
Freshly Baked Breads with Vegan Spreads, Tapenades
Cognac Pate with Focaccia Crostini
EUROPEAN COLD TABLE
Selection of Seasonal Salads
Marinated Antipasto Vegetables
Assortment of European and Domestic Cheeses and Charcuterie
Caprese Salad Plater with Balsamic Reduction and Herb Pesto
Fresh Sliced and Marinated Fruits
ENTRÉES
Roast Poultry
Weekly Fish Feature
Maple Brined Pork
Olive Oil & Sea Salted Local Vegetables
Seasonally Inspired Potato or Rice Dish
Chef’s Vegan Creation
Chef’s Bruschetta of the Day
Carving Station
Rosemary Roasted Sirloin with Natural Jus and Fresh Horseradish
BRUNCH CLASSICS
Eggs Benedict
Crisp Bacon
Country Sausage
OMELETTE STATION
Peppers, Onions, Selection of Cheese, Ham, Shrimp, Spinach, Tomatoes, Mushrooms
Seafood and Sushi Station
Assorted Maki Rolls with Classic Garnishes
Seasonal Inspired Smoked Mussel Salad with Herb Vinaigrette
Shrimp Cocktail with Seafood Sauce
Tuna Salad with Lemon Herb Aioli
House Made Gravlax, Cream Cheese, Capers and Pickled Onion
WAFFLES & BREAD PUDDING & Desserts
Sugar Waffles & Chocolate Bread Pudding
Whipped Cream, Crème Anglaise, Fruit Compote and Chocolate Sauce
Pastry Chef’s Seasonal Selection of Cakes, Pastries and Confections
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Mother’s Day Brunch
$75 Per person children 12 and under $35. Available Sunday May 10, 2026 from 10:30 a.m. – 2:30 p.m. Price subject to tax and gratuity. Advance reservations required. Subject to availability.
Continental
Selection of House Baked Breakfast Pastries
Artisanal Breads and Creamed Butter
Salads and Grazing Station
Baby Field Green Salad with Citrus Vinaigrettes
Classic Caesar Salad
Marinated Carrots and Golden Beets with Red Currants and Herbs
Greek Orzo Pasta Salad with Canadian Feta
Vine Tomatoes, Fresh Mozzarella, Pickled Red Onions and Basil
Asian rice noodle salad, Ponzu Vinaigrette
Grilled and Marinated Antipasto Vegetables with Extra Virgin Olive Oil
Canadian Cheeses, Cured Meats and Niagara Fruit Chutney
Fresh and Marinated Fruit, Seasonal Berries and Yogurt
House Made Gravlax and Smoked Rainbow Trout with Pickled Onions, Capers and Crème Fraîche
Poached and Chilled Prawns with Cocktail Sauce
Charcuterie Platter including Pate de Maison, Gherkins, Olives, Mustards and Horseradish
Vegetarian Strudel with Mushrooms, Chevre and Spinach
Waffles and Bread Pudding
Holiday-Inspired Bread Pudding with Crème Anglaise
Belgian Waffles
Whipped Cream, Fruit Compote, and Chocolate Sauce
Omelet Station
Onions, Tomatoes, Mushrooms, Peppers, Diced Ham, Aged Cheddar and Spinach
Hot Selections
Carving – Slow Roasted Hip of Beef with Natural Jus
Carving – Roasted Honey Glazed Ham with Condiments
Baked Salmon with Sautéed Leek and White Wine Cream Sauce
Chicken Chasseur with Mushrooms, Pearl Onions and Natural Jus
Roasted Garlic Mashed Potatoes
Cauliflower and Broccoli au Gratin
Classic Beef Lasagna, Fresh Ricotta, Parmesan
Penne Pasta Primavera, Chardonnay Cream Sauce, Pecorino
Eggs Benedict with Smoked Ham and Hollandaise
Crispy Quebec Bacon & Country Sausage
Braised Lamb Shoulder with Roasted Apples and Rosemary Mint Jus
Honey Glazed Carrots
From our Pastry Kitchen
Assorted Cakes
Seasonal Pastries, Sweets, and Petit Fours
French Macaron Tower
A KID’S BUFFET IS INCLUDED
Make a Reservation
Plan ahead and escape the wait. Call 905-468-2195 Ext. 418450 or book online with OpenTable.
Hours
Breakfast: Daily 7:00 a.m. – 10:30 a.m.
Lunch: Daily 12:00 p.m. – 2:30 p.m.
Dinner: Daily 5:00 p.m. – 9:00 p.m.
Sunday Brunch: 11:30 a.m. – 2:30 p.m.