Farm to Restaurant

The Restaurant

Towards the water’s edge is The Restaurant at Waupoos Estates. The gazebo-style building has panoramic views of Lake Ontario and is nestled among the vineyards. After starting as a humble outdoor restaurant, our eatery is now fully enclosed and features a state of the art kitchen and full bar area.

Our restaurant’s focus is Farm to Table—our estate has a fully operational farm where we raise proteins like cattle, pork, lamb, goat, rabbits, poultry and game birds. Our gardens are carefully planned annually and stagger planted to supply the restaurant with the freshest produce for as long as possible. We have several different garden plots to suit different types of vegetables, and herbs.
If we have an abundance of produce, our kitchen staff transforms it into the tastiest preserves. A full line of preserves and pickles are featured on the menu and available to take home and enjoy later.

At Waupoos Estates Winery, we are proud members of FeastON—Ontario culinary tourism. This not-for-profit connects foodies with restaurants dedicated to Farm to Table cuisine, showcasing the best of Ontario produce and proteins.

Philosophy

A Farm to Table philosophy is the guiding force of our restaurant. We take pride in harvesting our produce at its peak and raising our protein with care.

Scott McInerney

Born in Burlington and raised in Peterborough, Ontario. Scott’s love of food took him around the world, with schooling in France for viticulture and pastry, Australia for Culinary Arts and the Canadian Food and Wine Institute for Culinary Innovations and Food Technologies. While at CFWI Scott was a member of Junior Culinary Team Canada, a group of young chefs’ that represented Canada at international culinary competitions. achieving several gold and silver medals. After competing for 4 years Scott’s love of food inspired him to open a successful private chef service in the Toronto/Muskoka area. Longing to be back in a restaurant, Scott found Waupoos Estates.

Menu

Take a look at our fresh menu! It changes seasonally to showcase the local availability.

Download Menu PDF

Signature Cocktails

RED SANGRIA

$12

THE VINE MOCKTAIL

$9

WARD 8 SPRITZER

$10

Brunch

EGGS BENEDICT

TRADITIONAL TYLE

House cured Canadian bacon topped with coddled egg and hollandaise
$14

SMOKED SALMON BENNY

Waupoos smoked salmon topped with coddled egg and hollandaise
$16

CHEF’S FEATURE BENNY

Ask your server for details

EACH BENEDICT IS SERVED WITH WAUPOOS POTATO HASH AND A GARDEN SALAD

TRADITIONAL BREAKFAST

TWO EGG BREAKFAST

Farm fresh eggs served any style with Waupoos potato hash and choice of bacon, ham or British sausage
$10

THREE EGG BREAKFAST

Farm fresh eggs served any style with Waupoos potato hash and choice of bacon, ham or British sausage
$11

SMOKED MEAT HASH

Chopped smoked meat over Waupoos potato hash topped with a fried egg.
Add hollandaise, add sweet onion demi glace
$16.50

CHE’F BREAKFAST
OVEN BAKED FRENCH TOAST

French baguette baked with custard, topped with Waupoos seasonal preserves, estate mage maple syrup and cream
$14

OMELETTES

MUSHROOM OMELETTE

Stuffed with goat’s cheese and tarragon
$13.50

SPINACH OMELETTE

Stuffed with feta and oregano
$12.50

CHEF’S FEATURE OMELETTE

Stuffed with feta and oregano

EACH OMELETTE IS SERVED WITH WAUPOOS POTATO HASH AND A GARDEN SALAD

Lunch

GARDEN GREENS

Fresh from our garden
$9

CEASER SALAD

Romain lettuce, Bacon bits, Croutons, Parmesan cheese, Creamy dressing
$10

BREAD SERVICE

Served with oil and balsamic vinegar
$9

FARMHOUSE SOUP

Seasonal soup of the day
$12

SMOKED SALMON BOARD

Smoked in house
$19

CHEESE BOARD

Local assorted cheese
$19

CHACUTERIE

Local and in house assorted meats
$19

THE BIG BOARD

Smoked salmon, cheese and charcuterie boards all combined
$19

WAUPOOS PORK CHOP

Smoked pork chop served with polenta fries and seasonal vegetables topped with romesco sauce
$30

WAUPOOS BURGER

Meat from our farm, with cressy mustard, red onion, white cheddar, sliced dill pickles, greens. Served with fries or garden salad.
$18. Add bacon $1

PASTA

Braised with rabbit served in a garlix infused cream, green tomatoes
$25

PASTA

Sun dried tomatoes and basil pesto, olives, chilies, garlic, lemon, zucchini
$22

SMOKED TURKEY

Smoked turkey, swiss cheese, honey dijon mustard, tomato, lettuce on a kaiser bun. Served with fried or garden salad
$16

PULLED PORK

Smoked pork shoulder, ted’s BBQ sauce, dill pickles, cider slaw on a kaiser bun. Served with fried or garden salad.
$17

FEATURE FLATBREAD

Daily feature with seasonal ingredients
$16

BEER BATTERED PICKEREL

Local pickerel with barley days beer batter, served with fries, slaw and tartar sauce
$18

GREEN THAI CURRY

Kaffir lime, lemon grass, birds eye chilies, seasonal veg, coconut milk and peanuts. Served with jasmine rice, cilanto and basil.
* Vegan
$20. Add chicken $5

April 3 to April 26 2020
3 course for $40 per person
Wednesday to Saturday
5:00pm to 9:00pm

 

Apps:

House Smoked Salmon

Herb infused goat cheese, potato crisps, capers and pickled red onions

Chicken noodle Soup

Raman noodles, soft boiled egg, julienne vegetables and pulled chicken

Pork Croquettes GF

Apple mayo, kimchi and fresh herbs

House Made Dips V ((GF Available)

Baba Ghanoush, white bean hummus served with bread and corn chips

 

Mains:

Gnocchi Pomodoro V

House made gnocchi served with estate grown tomato sauce and garden vegetables

Chef’s Feature GF

Protein fresh off the farm, served with mashed potatoes and garden vegetables

Griddled Pork Chop GF

Served with mashed potatoes and garden vegetables, topped with Chimichurri

Pan-seared Local Fish GF

Served with warm quinoa salad topped with lemon Beurre Blanc

 

Desserts:

Crème Brulee GF

Maple Walnut Tart

Salted Caramel Chocolate Panna Cotta GF

 

GF – Gluten Free

V – Vegetarian

Make a Reservation

Reservations are highly recommended