DINNER
Thurs/Sun · 4-9pm Fri-Sat · 5-10pm
SHAREABLES
Old Stone Inn Boulangerie
Daily House-baked Focaccia and Sourdough | Balsamic Vinegar in Evoo | Whipped Honey Butter
Summer Berry Salad
Local Strawberries and Blueberries | Arugula | Goat Cheese | Pickled Fennel | Candied Walnut | White Balsamic and Honey Hmulsion
Ravine Sauvignon Blanc : crisp citrus profile enhances the freshness of berries and arugula balancing the cheese
Poached Beet Salad
Golden, Red and Candy Cane Beets | Quebecois Blue Cheese | Mesclun | Candied Pecans | Maple Vinaigrette
Les Clos Jordan’s Pinot Noir : the earthiness and acidity enhance the beets without over powering the salad
Whipped Three Cheese Spread
Smoothed Feta Ricotta and Goat Cheese | Grilled Sourdough | Chili Honey | Pomegranate Seed | Pistachio
Kew Riesling : acidic and slightly sweetness Riesling balances the cheeses along with the spicy chili honey
Old Stone Charcuterie Creation
Daily Selection of Local Cured Meats and Cheeses | House Preserves | Maple Dijon | Dried Fruit | Olive | Pickle du Jour
180 Gamay Noir : a light fruity versatile wine which provides ideal balance to the cured meats and cheeses
Korean Pork Belly
Old Stone’s Own Hoisin | Crispy Pork Belly | Kimchi | Sweet and Spicy Pickled Carrot and Daikon | Tempura Asaparagus
Reif Pinot Grigio : this adds a level of freshness to the sweet spicy flavours
THE MAIN EXPERIENCE
Tagliatelle Tartufo
Woodland Mushrooms | House Tagliatelle | Tartufo Nero | Parmigiano Petals | Truffle Oil
Les Clos Jordan’s Chardonnay : the Chardonnay provides depth to the mushrooms and truffle flavours
Pan-seared Walleye
Skin-on Lake Ontario Pickerel | Grilled King Oyster Mushroom | Warm Cous Cous Salad | Pickled Fennel | Red Thai Curried Cream
Reif Pinot Grigio : light crisp balances the delicacy of the Lake Erie pickerel
Beef Short Rib
Braised Short Rib | Cauliflower Puree | Heirloom Caramelized Carrots | Onion
Ravine Red : the bold tannins keep the integrity and balance to the beef flavours
Pan-seared | Crisp Skin | Celeriac Velouté | Roasted Mini Carrot | Niagara Cherry Gastrique | Crisp Fingerling Potato
Les Clos Jordan’s Pinot Noir : A classic match the red fruit notes compliment the richness of the duck
Nova Scotia Atlantic Lobster Risotto
Tail and Claw Meat | Carnaroli Rice | Asparagus | Green Pea Purée | Regiano Crisp | Daily House Focaccia
Les Clos Jordan’s Chardonnay : the Chardonnay balances the acidity while enhancing the lobster
From the Chef
Please inquire for tonight’s Chef Creation
Menus are subject to change as we source only the freshest ingredients in season.
Prices are subject to applicable taxes and fees.
Parties of 8 or more are subject to an auto-gratuity of 20%
If you suffer from a food allergy or intolerance, please let your server know upon placing your order.
Seasonal Hours & contact us for more information
The Flour Mill Scratch Kitchen
BREAKFAST & BLUNCH:
8am-3pm
DINNER
THURS & SUN: 4pm-9pm
FRI-SAT: 5pm-10pm
1904 Wine Bar & Kitchen
MON-WED: CLOSED
THUR 4-9pm
FRI-SAT: 4-10pm
SUN 4-9pm
Speakeasy
JUN 5-6: 6pm-12am
LAST NIGHT: JUN 13
Fallsview Market Place
SUN-WED: 8am-8pm
THU: 8am-9pm
FRI-SAT: 8am-10pm
Commons Patio
MON-WED: CLOSED
THURS: 4pm-10pm
FRI-SAT: 3pm-11pm
SUN: 4pm-9pm
