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Naturally in Niagara


Finest Restaurants for Fall Fabulicious

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Fabulicious-2014

The leaves have turned to golden yellows and crimson reds which means it’s time to enjoy Fall Fabulicious. Running from November 13 – 20, now is your chance to visit some of Niagara-on-the-Lake’s finest restaurants for an even finer price. There are so many options to choose from with 17 restaurants offering tantalizing three course meals.

Lunches run for $25 and dinners $35 respectively. We know you will have a tough time making a choice, so we’ve decided to list a few that had our mouths watering:

Lunch

Riverbend Inn and Vineyard
Mixed Greens
: Fresh greens tossed in a white wine vinaigrette, toasted pecan and crumbled Woolwich goat cheese.
Lobster Mac n Cheese Fritters: Housemade Mac n cheese with fresh lobster, hand breaded and fried served with herb and grainy mustard aioli.
New York style Cheesecake: Topped with Chefs daily compote.
Website

Terroir la Cachette at Strewn Winery
Roasted Apple & Parsnip Soup: Cinnamon crème fraîche.
Whole Wheat Thin Crust Pomodoro Pizza: Cherry tomatoes, fresh basil, whole black olives, fior di latte.
Bourbon Pecan Pie: Vanilla crème anglaise.
Website

Zees Grill
House Green Salad
: Sweet & bitter greens, heirloom carrots, cucumber & cherry tomato house pickled beets, best baa feta, local bee pollen, lemon dijon vinaigrette.
Grilled Reuben Sandwich: Thinly sliced corned beef, swiss cheese & russian dressing thick sliced marble rye bread, house made sauerkraut & dill pickle.
Lemon Sorbet: Served with fresh fruit & bee pollen.
Website

Dinner

Ginger Restaurant
Thai Chicken Soup: Thai styled curry chicken soup garnished with coriander oil.
Slow Cooked Organic Salmon: Cooked in a soy, sake and dashi broth and served on spaetzle with shiitake mushrooms and green onions.
Mango and Coconut Panna Cotta: Served with pineapple and mango salsa, and whipped cream.
Website

Ravine Vineyard
Pan Seared Scallop: Cauliflower risotto with double smoked bacon.
Redcoat Braised Short Rib: Rosemary polenta, Wach’s Farm braised red cabbage, buttered brussels sprouts.
Apple Pie with Oat Crumble Topping: Homemade fennel ice cream with riesling caramel.
Website

Trius Winery at Hillebrand
Ontario Mushroom Collection
: Mustard greens, burrata heese, straw potato soy and chili dressing.
Penne Pasta: Pulled pork, sweet peppers, roasted tomato sauce and monforte feta cheese.
S’mores Chocolate Bar: Icewine sea buckthorn and chili compote.
Website

Let us know which restaurant you are most excited to visit in the comments below!

The Author

Marc DeLisio is the Director of Marketing and Technology at Naturally in Niagara. Marc loves Niagara, and is striving to make it an even better place to Live, Work, Play, Invest and Retire!

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