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!