Menu
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Breakfast
Available from 8:00 a.m. – 10:00 a.m. Breakfast packages include an additional side as well as coffee, tea and juice upon request. Please pre-order by 8:00 p.m. night before for room service. All Breakfast Packages include an additional side as well as coffee, tea and juice upon request.
Eggs Benedict
25
Toasted English muffin, thick-cut peameal bacon, poached eggs, breakfast potatoes, Hollandaise sauce
Steel Cut Oats
17
Toasted almonds, golden raisins, brown sugar, warm maple syrup
French Toast
19
Thick-cut cinnamon & raisin brioche, seasonal fruit compote, warm maple syrup
Smoked Salmon Hash
23
House smoked salmon hash, roasted red skin potatoes, poached hen eggs, caper aioli
Cheddar & Mushroom Omelette
19
Local cheddar, fine herbs, cultivated mushrooms, breakfast potatoes, toast
Two Eggs (any style)
19
Breakfast potatoes, toast, and your choice of applewood smoked bacon, country-style pork sausage or peameal bacon, toast
Additional Sides
Toast
3.50
In-House-Made Granola
3.50
Yogurt
3.50
Bagel
5.95
Fruit Cup
5.95
Smoked Salmon
5.95
Bacon
5.95
Sausage
5.95
Yogurt & Granola Parfait
5.95
Beverages
Coffee
3.95
Premium Pluck Tea
3.95
Orange Juice
4.50
Apple Juice
4.50
Grapefruit Juice
4.50
Cranberry Juice
4.50
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Lunch
Available from 11:30 a.m. until 2:30 p.m. Pre-order required for room service. Reservations required.
Seasonal Soup
13
Local inspired garnish
Local Greens
18
Ohme farms mustard greens, green asparagus, compressed watermelon , crumbled feta, Cave Spring Riesling and honey vinaigrette
Butter Bib Salad
18
Braised celery, granny smith apple, red globe grapes, candied pecans, apple cider yogurt dressing
Twenty Valley Caesar
19
Crisp romaine hearts, candied apple wood smoked bacon, garlic parmesan vinaigrette
From the Pantry
21
Charcuterie & preserves, local cheese, Kozlik’s triple crunch mustard, crostini
Pork Tenderloin
25
Woolwich goat cheese forked fingerling potatoes, chili apple cream, roasted vegetables
Twenty Valley Beef Burger
23
House-made 6oz beef burger, feta cheese, olive tapenade, pickled red onion, tzatziki toasted brioche bun
Pickerel & Chips
22
Beer battered Lake Erie pickerel fillet, lemon, caper aioli, rosemary pomme frites
Roasted Vegetable Pappardelle
21
Asparagus, sweet red peppers, forest mushrooms, sundried tomato, olive oil, parmesan
Add chicken breast $15Confit Chicken Thigh
29
Broiled hasselback potatoes, roasted vegetables, Sue-Ann Staff Chardonnay tomato jus
Steak Frites
34
Rosemary salted pomme frites, pan seared flat iron steak, sweet potato puree, Bella Terra Cabernet jus, seasonal vegetables
Upgrade to New York striploin $5Drink Menu
Beer – Premium
6.95
Steamwhistle, Creemore (341ml)
Beer – Craft
8.95
Bench Brewery Balls Falls IPA (473mL), Bench Brewery Stone Road White Ale (473mL), Bench Brewery Lincoln Lager, Oast Brewery Pitchfork Porter (473mL)
Ciders
8.95
Brunch Strawberry Cider, Niagara Cider Dry Apple Cider
Wine
Sparkling
16 (6oz)/62 (Bottle)
N/V Dolomite Brut, Cave Spring
Rosé
12.50 (6oz)/17.95 (9 oz)/49 (Bottle)
2020 Rosé, Cave Spring
White Wines
2020 Riesling Dry, Cave Spring
12.50 (6oz)/17.95 (9 oz)/49 (Bottle)
2019 Riesling ‘Dolomite’, Cave Spring
14.25 (6oz)/19.95 (9 oz)/54 (Bottle)
2020 Sauvignon Blanc, Creekside
12.50 (6oz)/17.95 (9 oz)/49 (Bottle)
2021 Pinot Gris, Cave Spring
14.25 (6oz)/19.95 (9 oz)/56 (Bottle)
2019 Chardonnay ‘Dolomite’, Cave Spring
14.25 (6oz)/19.95 (9 oz)/54 (Bottle)
Red Wines
2020 Gamay, Cave Spring
12.50 (6oz)/17.95 (9 oz)/49 (Bottle)
2019 Pinot Noir, Cave Spring
14.25 (6oz)/19.95 (9 oz)/56 (Bottle)
2019 Cabernet Franc, Cave Spring
14.25 (6oz)/19.95 (9 oz)/56 (Bottle)
2019 Cabernet Franc ‘Dolomite’, Cave Spring
15.50 (6oz)/23.25 (9 oz)/60 (Bottle)
2019 ‘Royal Reserve’, 13 Kings Cellars
16.50 (6oz)/24.75 (9 oz)/65 (Bottle)
Cabernet Sauvignon, Cabernet Franc, Merlot
2018 ‘Dream’, The Foreign Affair
17.50 (6oz)/25.50 (9 oz)/70 (Bottle)
Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
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Winemaker’s Luncheon
$45 per person. Available daily from 11:30 a.m. until 2:30 p.m. Entrées on the Winemaker’s Luncheon can be ordered à la carte for $27 each. Reservations required. Price subject to tax and gratuity.
First course – Select One
Seasonal Soup
Local inspired garnish
Spinach Salad
Baby spinach, candied pecans, goat cheese, balsamic vinaigrette
Second Course – Select One
Pork Schnitzel
Warm German potato salad, lemon caper butter
Baked Salmon
Grape tomatoes, sweet peas, asparagus, charred corn roasted garlic, orzo and lemon
Beef Brisket on Brioche
Smoked provolone, whiskey apple butter, south west slaw, toasted brioche bun and rosemary fries
Third Course
Blueberry Banana Cake
Oats, almond crumble, fresh blueberries, miso crème and caramel
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Dinner
Available from 5:00 p.m. until 8:00 p.m. Pre-order required for room service, please place your order by 5:00 p.m. or at least 2 hours in advance. Restaurant reservations required.
Seafood Cakes
24
Pan Seared, Lemon Dill Tarter, Shaved Fennel & Frissé, Radish, Lemon Vinaigrette
Tomato Tartar
18
Fresh Mozzarella, Basil Pistu, House-made Crisps
Beef Carpaccio
25
Black Garlic Aioli, Grapefruit Gel, Pickled Enoki Mushroom and Shallots, Seed Cracker, Seasonal Herbs
Mussels
28
Choice of Broth: Green Thai Curry, Spicy Tomato or Classic Herb & White Wine, Served with Rice Paper Crisps, In-House Made Bread
Peas & Carrots Salad
17
Green Pea Hummus, Carrots, Snow Peas, Seasonal Greens, Green Pea Vinaigrette
Bitter Greens Salad
18
Radicchio, Belgian Endive, Savoy Cabbage, Arugula, Mango, Avocado, Tahini Lemon-Ginger Vinaigrette
Twenty Valley Caesar
19
Crisp Romaine Hearts, Candied Apple Wood Smoked Bacon, Garlic Parmesan Vinaigrette
Entrée
Pork Chop
46
Inn on the Twenty Rub, Crushed Blackberries, Sweet Corn Succotash, Summer Squash, Baby Carrots, Pomme Pureé, Pan Jus
Beef Tenderloin
56
Gorgonzola Pomme Purée, Charred Cherry Tomatoes, Cave Spring Cabernet Jus
Chicken Ballantine
42
Mushroom Farce, Spinach, Basil Pistu, Seasonal Vegetables, Pomme Pureé, Fingerling Potato, Sue-Ann Staff Chardonnay Jus
Lamb Loin
48
Sous-Vide Lamb Loin, Ratatouille, Chimichurri, Pomme Pureé, Tomato Jus
Halibut
44
Seared Halibut, Tempura Crisp, Lemon Dill Tarter, Green Pea Pureé, Crispy Potato Pillows
Miso Sable Fish
45
Lemongrass-Ginger Broth, Caramelized Fennel Pureé, Bok Choy, Lotus Chip
Carrot Gnocchi
38
Pancetta, Gorgonzola Cream Sauce, Green Peas, Mushrooms, Seasonal Herbs
Soba Noodle and Tofu (Vegan)
38
Sesame-Tahini Sauce, Chickpeas, Snap Peas, Carrots, Peppers, Edamame
On the Side
Spring Vegetables
6
Rosemary Salted Pomme Frites
8
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Dessert
Strawberry Rhubarb Crème Brûlée
14
Vanilla crème, strawberry rhubarb compote, cinnamon palmier, candied rhubarb, fresh berries & edible flowers
Chamomile Peach Cheesecake
14
Chamomile cheesecake, hazelnut crumble, peach coulis, peach rosè granita & chamomile meringues
Black Forest Choux
14
Cocoa nutmeg choux, whipped chocolate ganache, chocolate sauce, brandy compressed cherries, cherry chocolate sorbet
Stone Fruit Panna Cotta
14
Vanilla panna cotta, poached stone fruit, stone fruit coulis, fresh raspberries nestursum leaves
Vegan Exotic Paradise
14
Flexible ganache, chocolate soil, rum vanilla gel, coconut sponge, coconut and rum ice cream
Five Mini Tasters & Nespresso
14
Mango passion fruit truffle, pistachio raspberry cake, chocolate caramel tartelette, black current pate de fruits, strawberry cheesecake bite, single shot of espresso
Cave Spring Dessert Wine
2017 Riesling Icewine
9.50 (1 oz)/17.50 (2 oz)
2017 Riesling Select Late Harvest
6 (1 oz)/10.50 (2 oz)
Single Malt Scotch
McClelland’s
14
Auchentoshan 12 year
15
Bowmore 12 year Islay
17
Glenlivet 12 year
16
Highland Park 18 year
34
Glenfiddich 15 year
17
Talisker 10 year
19
Kilchoman 9th edition
24
Dalwhinnie 15 year
22
MaCallan 12 yr double cask
20
Lagavulin 16 year
26
Dalmore 12 year
22
*Please note that the online menus may differ from the Restaurant’s menus as the availability of fresh local items can change daily. If you have specific dietary restrictions, please let us know and our chefs will accommodate you.
![Seafood from Inn On The Twenty Restaurant at Inn On The Twenty in Jordan Village](https://www.vintage-hotels.com/wp-content/uploads/2020/07/IOTT-Twenty-Restauran-double-CTA-Right-scaled.jpg)
![Tea from Inn On The Twenty Restaurant at Inn On The Twenty in Jordan Village](https://www.vintage-hotels.com/wp-content/uploads/2020/08/IOTT-Twenty-Restauran-double-CTA-Left-1-scaled.jpg)
Make a Reservation
Plan ahead and escape the wait. Call 905-562-7313 or book online with OpenTable.
Call Now Reserve OnlineHours
Breakfast: 8:00 a.m. – 10:00 a.m.
Lunch: 11:30 a.m. – 2:30 p.m.
Dinner: 5:00 p.m. – 8:00 p.m.