Menus and pricing are subject to change.
WINTER KALE SALAD 13
Winter kale tossed in roast onion vinaigrette topped with chevre cheese preserved lemons shallots, house spiced walnuts, shaved apple and fennel
Warm Niagara Root Vegetable Salad 15
Tossed in warm goats cheese, thyme oil and roasted onion soubise.
Niagara wild mushroom poutine 18
Silver smith gravy , fresh house made cheese, locally foraged mushrooms .
Riverbend Mussels 20
Sautéed with double smoked bacon, garlic, leeks, shallots, Riverbend chardonnay broth topped with fennel salad.
Fresh Oysters 6 for 19
Topped with pickled Asian pear and black pepper
Charcuterie Board 24 (serves 2) add one 10
Locally cured meats, house made cheese and pickles, preserves ,Riverbend cornbread.