Vinifera
Wine bar offering over 85 wines and 20 beers, including local and international selections, plus a menu of small plates.
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Every day from 5:00 am to last flight (breakfast served until 11:00 am)
Menu
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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.
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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.
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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.
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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.
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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.
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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.
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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.