Vinifera

Wine bar offering over 85 wines and 20 beers, including local and international selections, plus a menu of small plates.

Terminal 3 — After security (CAN/INTL) — Near gate C32 View map
Every day from 4:00 am to last flight (breakfast served until 11:00 am)

Vinifera wood-lined bar with white raised chairs

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

Chicken Flatbread

Our chefs toss sliced chicken breast in nut-free pesto and then place flatbread and top with sweet onions, fresh spinach, and mozzarella cheese.
Chicken Wings

Our crispy chicken wings are tossed in your choice of sauce. Served on a bed of mixed greens with a side of Caesar dipping sauce.
Chorizo Tacos

Our chefs fill three flour tortillas with chorizo, red onions, roasted red peppers, and cilantro.
Southern Cabbage Soup

A spicy tomato broth prepared with braised cabbage, carrots, and tomatoes. Finished with thyme and tortilla crisps.
Guacamole

We mix ripened Hass avocados with minced jalapeños, diced onions, and cilantro in a tangy dip. Served with warm corn tortillas.
Cheeseburger Sliders

Our trio of beef sliders topped with cheddar cheese, lettuce, and tomato on Ace Bakery slider buns.
Bruschetta

We prepare fresh-diced vine ripened tomatoes, minced garlic, parsley, extra-virgin olive oil, and serve it on four fire roasted crostini. Finished with fresh basil.
Nachos

Crispy corn nachos with a melted, three cheese blend are topped with diced red peppers, onions, and tomatoes. Served with salsa and sour cream.
Caprese Crostini

Our chefs layer mozzarella, sliced tomato, and basil over toasted bread. Finished with a drizzle of balsamic.

Chicken Quesadillas

Flour tortillas are grilled with Farm Fresh Poultry Co-op chicken breast, mozzarella cheese, and roasted red peppers. Served with sides of salad and sour cream.
Today's Entree

Our chefs prepare al dente penne pasta tossed in a house made tomato sauce and topped with chorizo sausage, red onions, spinach, and Parmesan cheese.
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.
Penne Ratatouille

Slow-roasted eggplant cooked with zucchini and roasted red pepper in a roma tomato sauce is served over al dente penne pasta. Finished with grated reggiano cheese.
Herb Roasted Chicken Flatbread

Our chefs bake a flatbread topped with housemade tomato sauce, herb roasted chicken, pico de gallo, and mozzarella cheese.
Chorizo Pizza

Toasted flatbread is topped with housemade tomato sauce, mozzarella and feta cheeses, crumbled chorizo, green onions, and sautéed mushrooms.
Mushroom Penne Pasta

Al dente penne pasta tossed in a creamy rose sauce with sautéed mushrooms, onions, parmesan, and spinach.
Chorizo Spinach Pasta

Al dente penne pasta is tossed in housemade tomato sauce, then topped with chorizo sausage, red onions, and spinach.
BBQ Chicken Flatbread

Our chefs bake a flatbread topped with herb roasted chicken, BBQ sauce, caramelized onions, and mozzarella cheese.
Bacon Corn and Cheese Quesadilla

Oven baked flour tortilla is filled with spinach, bacon, corn, cheese, and diced red peppers. Served with sides of sour cream and salsa.
Masala Rose Pasta

Our chefs toss al dente penne pasta with a creamy masala rose sauce, then add roast carrots, red pepper, corn, and spinach. Garnished with baby arugula and parmesan cheese.

Banana Chocolate Belgian Waffles

These large, fluffy, and crispy Belgian waffles are served with caramelized bananas, chocolate chips, and topped with icing sugar.
Yogurt Parfait

We top local vanilla yogurt with dried apricots and cranberries, raisins, and crunchy granola.
Oatmeal

Our warm steel-cut oatmeal is topped with your choice of caramelized apples and raisins or sliced banana with chocolate chips.
Egg Muffin

A toasted chewy English muffin encases farm-fresh eggs, bacon, and baby arugula, and is served with potato hash with sautéed peppers and onions.
Bacon & Eggs

We prepare two scrambled farm-fresh eggs and pair it with crispy bacon, two slices of toast, and potato hash with sautéed peppers and onions.
Banana French Toast

Challah bread slices are griddled with a vanilla custard batter, served with caramelized bananas, and dusted with icing sugar to finish.
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.
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 Flatbread

Our chefs top toasted flatbread with chopped frittata, spicy chorizo, mozzarella, diced tomatoes, and green onions.

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 romaine lettuce with housemade lemon-herb vinaigrette, then add sliced tomatoes, sliced red onion, cucumber, black olives, and crumbled feta cheese.
Vegetable Salad

We toss mixed greens in a lemon herb vinaigrette, then add sliced cucumbers, red onions, and sliced tomatoes.
Pomegranate & Feta Salad

Our chefs toss mixed greens in a lemon-herb vinaigrette, then add pomegranate seeds, red onions, dried raisins, diced cucumber, and crumbled feta cheese.
BLT Salad

Our chefs toss fresh baby greens with crispy applewood-smoked bacon, sliced grape tomatoes, and St. Mary’s crumbled feta cheese in a creamy housemade ranch dressing.
Sesame Tuna Salad

Mixed greens are tossed in a lemon vinaigrette, then top with seared tuna, cucumbers, tomatoes, sliced onions, and a sprinkle of sesame seeds.

Toast

Two pieces of warm, crispy toast.
Bacon

Three crispy strips of Prince applewood-smoked bacon.
Country Ham

We griddle three slices of tender salted, cured pork until hot and lightly brown.

Turkey Caesar Wrap

Montreal smoked turkey breast thinly sliced with romaine lettuce and parmesan cheese with Caesar dressing in a flour tortilla wrap. Served with mixed greens.
Brie & 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.
Chicken & Avocado Flatbread Sandwich

We layer herb roasted chicken, mozzarella cheese, lettuce, tomato, and guacamole on our stone baked flatbread. Served with a side salad.
BLT Flatbread Sandwich

We toast stone-baked flatbread, then top with applewood smoked bacon, tomato, lettuce, and a drizzle of Caesar dressing.
Arugula & Prosciutto Panini

We layer prosciutto, peppery arugula, fresh buffalo mozzarella, and spicy aioli on mini schiacciata bread.
Lemon Rosemary Chicken Panini

We prepare a lemon-rosemary chicken with a roasted garlic aioli and fresh arugula. It is served on toasted ciabatta bread and served with a side of mixed Gomes Farm greens.

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.
Today's Special Dessert

A delicious combination of a creamy, rich cheesecake with a nice strawberry filling touch, baked on top of a graham crumb base and topped with a Canadian flag made with decadent Belgian chocolate.