Trius Winery Restaurant Menu Overview
Experience the culinary artistry of Executive Chef Frank Dodd at Trius Winery Restaurant, nestled in the heart of Niagara Wine Country. This menu celebrates locally inspired dishes crafted with care, perfectly paired with award-winning wines in a modern yet inviting atmosphere.
Starters
Begin your meal with an exquisite selection of starters that showcase the bounty of Ontario's freshest ingredients and creative culinary techniques.
- K2 Milling Rosemary and Sea Salt Focaccia: Soft focaccia infused with fragrant rosemary, sea salt flakes, and served with indulgent Trius Red Wine Butter.
- Ontario Spring Green Asparagus: Whiskey cured duck breast paired with Capella Farms feta, tangy seabuckthorn curd, Grimo hazelnuts, and peppery Always June organic arugula.
- Gomes Farm Tomato Cappuccino: A rich blend of hot house tomatoes and St David’s sweet peppers, complemented by compressed vine tomato terrine, fresh Ontario buffalo mozzarella, and a delicate sweet pepper tuille, finished with Zacari herbs.
- Always June Organic Spinach Salad: Vibrant spinach tossed with honey whipped ricotta, icewine rhubarb compote, oatmeal crumble, cured prosciutto, Baco balsamic, and a charming honeycomb tuile.
- Trius Vodka Cured and Smoked Salmon: Delicate salmon paired with Chardonnay shrimp, tonic gel, Hewitt’s Farm whipped goat’s cheese, warm potato pancakes, hillside beets, beet macaroon, beet gel, and fennel accents.
Mains
Savor thoughtfully composed entrées that highlight the region's finest produce and meats, crafted to delight every palate.
- Wellington County Pork: Maple brined loin with chorizo Scotch egg, white bean cassoulet, crispy ham hock fritter, bok choy, candied pistachio, apple, bacon, and whisky jam.
- Heritage Farms Cornish Hen: Roasted Cornish hen served with potato and Parmesan gnocchi, sunchoke, chestnut sauce, shaved Parmesan, parsnip crumble, Riesling sauerkraut, Ontario spring asparagus, and ramp mayo.
- Wild Nettle, Manchego and Potato Perogies: Handmade perogies filled with a mushroom blend from The Fungi Guy including shiitake, oyster, and king mushrooms, paired with icewine onion jam, confit cipollini, pickled ramps, sour cream, chives, toasted almonds, and mushroom tea.
- Lake Erie Pickerel Filet: Sautéed pickerel with sauté spinach, grilled leek, fish pie flavors, Fogo Island shrimp, Atlantic mussels, scallop sausage, mashed potato, creamy mussel and celeriac, and leek sauce.
Desserts and Drinks
While the detailed dessert and drinks menu is not fully listed, guests can expect expertly curated wines from the Trius Winery collection, including sought-after red and white ice wines. The wine program complements the food perfectly, enhancing every bite with regional vintages and classic varietals.
