Vinifera
A Mediterranean-inspired menu of small dishes for sharing, sandwiches, salads and baked goods.
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Every day from 5:00 am to last flight (breakfast served until 11:00 am)
Menu
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Oatmeal
Our warm steel-cut oatmeal is topped with your choice of caramelized apples and raisins or chocolate chips. -
Yogurt Parfait
We top local vanilla yogurt with dried apricots and cranberries, raisins, and crunchy granola. -
Coffee
World Bean coffee blend. Water-process decaf also available. -
Orange Juice
An invigorating morning pick-me-up, high in vitamin C with potassium. -
Virgin Bloody Caesar
The classic brunch cocktail made to your liking. We start with a base of clamato juice, horseradish and Tabasco. Garnished with fresh parsley, black olive, pickled pepper and Parmesan. Choose your level of spiciness and additional garnishes. -
Chocolate Chip Belgian Waffles
Fluffy Belgian waffles are topped with chocolate chips and maple syrup. -
Breakfast Burrito
Three scrambled eggs from Collins Farm wrapped with spicy chorizo, mozzarella, and tomato salsa in a warm flour tortilla. Served with a side of potato hash with sautéed peppers and onions. -
Egg Muffin
A toasted chewy English muffin is topped with farm-fresh egg frittata, bacon, and spinach. Served with a side of potato hash with sautéed peppers and onions. -
Bacon & Eggs
We prepare two scrambled farm-fresh eggs and serve them with crispy bacon, two slices of toast, and potato hash. -
Chocolate Chip French Toast
Challah bread slices are griddled with a vanilla custard batter, served with chocolate chips. -
Spinach & Onion Omelette
Our chefs use three farm-fresh eggs to create this omelette, then fill with sautéed spinach and caramelized onions. Served with a side of toast and potato hash. -
Ham & Cheese Omelette
We create this omelette with three farm-fresh eggs, then fill it with country ham and melted cheese. Served with a side of toast and potato hash. -
Breakfast Flatbread
Our chefs top toasted flatbread with chopped frittata, spicy chorizo, mozzarella, diced tomatoes, and green onions. -
Green Eggs & Ham
Farm-fresh eggs are scrambled with Black Forest ham, nut-free pesto, and topped with green onions. Served with a side of breakfast potatoes and your choice of toast. -
Breakfast Panini
We bake farm-fresh eggs into a frittata with Collin Farms herbs. It is served on mini schiacciata with thick-cut Prince bacon and Shepherd Gourmet Dairy Feta. Plated with a side of potato hash.
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Toast
Two pieces of warm, crispy toast. Choice of multigrain or white bread. -
Bacon
Three crispy strips of fried Prince applewood-smoked bacon. -
Country Ham
We griddle three slices of tender salted, cured pork until hot and lightly brown. -
Yogurt Parfait
We top local vanilla yogurt with dried apricots and cranberries, raisins, and crunchy granola.
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Brie Crostini
Crispy crostini is topped with creamy Brie cheese, dried cranberries, candied walnuts, and a drizzle of honey. -
Ham & Cheese Sammy
Our chefs fill warm flatbread with country ham, provolone cheese, mustard, and sliced Bosc pear. -
Flatbread & Dip
We serve toasted flatbread with a trio of marinated olives, nut-free basil pesto with crumbled feta, and housemade cranberry jam. -
Hummus
Our hummus is prepared with garbanzo beans, fresh lemon juice, coriander, cumin, and tahini. It is served with a toasted flatbread chips on the side. -
Mushroom Crostini
Crispy crostini are topped with chopped mushrooms, shallots, cream, and herbed butter. -
Roasted Peach Crostini
Crispy crostini is topped with herbed feta, roasted peaches, balsamic glaze, and chiffonade basil. -
Chicken Wings
Our chefs oven bake breaded chicken wings, then toss them in a tangy BBQ sauce. -
Avocado Shrimp Toast
We layer poached shrimp, homemade guacamole, sesame seeds, sliced tomatoes and sliced red onions on toasted rye bread. -
Guacamole
Our chef freshly prepares guacamole with avocados, cilantro, onions, jalapeños peppers, and lime juice. Served with organic tortilla chips. -
Romaine Caesar Salad
Our chefs toss Green Valley Farms romaine lettuce with garlic vinaigrette made from Worcestershire sauce, anchovies, and lemon juice. Topped with grated Parmesan cheese and croutons. -
Greek Salad
Our chefs toss crisp lettuce with housemade lemon-herb vinaigrette, then add fresh tomatoes, sliced red onions, diced cucumbers, black olives and finish with crumbled feta cheese. -
House Salad
We toss mixed greens in a lemon-herb vinaigrette, then add cucumber, tomatoes, and onions. -
Small Caesar Salad
Our chefs toss Green Valley Farms romaine lettuce with garlic vinaigrette made from Worcestershire sauce, anchovies, and lemon juice. Topped with grated Parmesan cheese and croutons. -
Roasted Butternut Squash and Spinach Salad
Baby spinach is dressed with a sesame-ginger dressing, then dried cranberries, candied walnuts, apples, and roasted butternut squash is added. -
Tuscan Potato & Bean Salad
Our chefs toss arugula in a balsamic vinaigrette, then add marinated baby potatoes, mixed beans, and red onions. -
Turkey Caesar Wrap
Montreal smoked turkey breast thinly sliced with romaine lettuce and parmesan cheese with caesar dressing in a grilled tortilla wrap. Served with mixed greens. -
Brie & Smoked Bacon Sandwich
Our chefs toast our fresh bread layered with melted Brie, applewood smoked bacon, sliced tomatoes, and spinach. Served with a side of mixed greens. -
Roasted Chicken Pesto Sandwich
We layer roasted chicken, basil pesto, provolone cheese, spinach, and tomatoes on artisan bread. Served with a side of mixed greens. -
Grilled Buffalo Salmon Sandwich
Our chefs layer mini schiacciata with grilled salmon, spinach, tomato, garlic aioli, and Buffalo sauce. Served with a side of mixed greens. -
Mushroom Cheese Melt
Roasted local button mushrooms are layered with spinach and melted brie and provolone cheeses on mini schiacciata bread. Served with a side of coleslaw. -
Avocado Grilled Cheese
Our chefs toast mini schiacciata bread layered with Brie and provolone cheeses, tomato slices, and housemade guacamole. -
Chicken Quesadilla
Flour tortillas are grilled with Farm Fresh Poultry Co-op chicken breast, mozzarella cheese, and roasted red peppers. Served with tomato salsa and sour cream.
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Bacon Carbonara
We toss al dente penne pasta in a rich reggiano cream sauce and top it with smoked bacon, black olives, thinly-sliced red onions, and spinach. -
Herb Roasted Chicken Pizza
Our chefs bake a flatbread topped with housemade tomato sauce, herb roasted chicken, pico de gallo, and mozzarella cheese. -
Spicy Chorizo Rose Pasta
Al dente penne is coated in a rose sauce, then topped with spicy chorizo, red onions, roasted red peppers, and chopped spinach. -
Mediterranean Quesadilla
We grill a flour tortilla filled with nut-free basil pesto, roasted butternut squash, baby spinach, roasted red peppers, red onions, black olives, mozzarella, and feta. Served with sides of sour cream and salsa. -
Salmon Pesto Cream Penne
We serve a baked salmon fillet over a bed of pesto cream penne, arugula, and tomato. -
Seafood Pasta
Shrimp, salmon, and arugula are tossed with penne pasta in a smooth tomato sauce. Finish with cracked black pepper. -
Pepperoni & Mushroom Flatbread
Our chefs top Mediterranean flatbread with tomato sauce, mozzarella cheese, pepperoni, and a mushroom medley. -
Spaghetti Pomodoro
Our al dente spaghetti pasta is tossed in a housemade marinara sauce and garnished with fresh basil. -
Roasted Portobello Pasta
Al dente spaghetti pasta is tossed in a rose sauce. We then add sliced portobello mushrooms and finish with freshly chopped basil.
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Bagel
Our chefs lightly toast a freshly-baked deli-style bagel. It is finished with a topping of cream cheese. -
Butter Croissant
This croissant is baked with classic French artisan techniques. Real dairy butter and natural ingredients are hand crafted for a simple and perfect pastry. -
Blueberry Cream Cheese Danish
Ontario blueberries rest on a cream cheese curd in a flaky sweet pastry danish. -
Lemon Blueberry Muffin
Sweet Northern Quebec blueberries are balanced by tart lemon zest for an all-day treat. -
Apple Danish
Northern Ontario Spy apples top sweet almond cream in this light, flaky danish. -
Cranberry and White Chocolate Scone
A fresh baked scone is prepared with toasted cranberry and white chocolate. Served with a side of butter. -
Cinnamon Roll
A rich buttery dough with the warming flavours of cinnamon drizzled with icing. -
Apple Crumble Tart
Fresh apples and gooey caramel baked in a sweet dough crust and topped with golden buttery crumble. -
Chocolate Pecan Tart
Sweet, dark chocolate and a gooey pecan filling in a flaky pastry crust. Drizzled with more chocolate to finish.