Vinifera

A Mediterranean-inspired menu of small dishes for sharing, sandwiches, salads and baked goods.

Terminal 1 — After security (International) — Near gate E76 View map
Every day from 4:00 am to last flight (breakfast served until 11:00 am)

At Vinifera, every seat features an iPad for your use. Plug in, log on or just chill out while enjoying a fresh snack or waiting for your flight

Brie and bacon sandwich with side salad

Penne with bacon, olives and fresh basil

Grilled flatbread with trio of dips and olives

Chicken quesadilla with flour tortilla, chicken, peppers, cheese, served with salsa and sour cream

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.

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.

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.

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.

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.