park it on THE PATIO

Whether you’re visiting Niagara Wine Country for a day, or an extended stay, we highly recommend doing a patio crawl. Our Niagara estates offer customizable seated wine tastings outdoors along with relaxed dining options for lunch and dinner al fresco.

Reservations are highly recommended, and all of our patios are weather permitting! Reserve online via myWineCountry.com or call our Wine Country Concierge team at 1-888-510-5537 to build a personalized itinerary.

Always a crowd-pleasing stop for the itinerary because not only can you enjoy wine, but you can also enjoy spirits, craft cocktails, beer, or cider alongside Chef Maurice’s delicious menu. There’s something for everyone! Enjoy socializing on the sunny patio with great music and entertainment. If you join us on a Saturday evening in the Summer, we’ll even have a DJ to get the party going.

Terrace Wine Bar at Peller Estates

From late Spring to early Fall, relax on Niagara’s most picturesque vineyard terrace and enjoy casual plates of relaxed wine country fare paired with delicious Peller Estates wines by the glass or bottle, and refreshing cocktails. This is a great spot for lunch, dinner, or to sit and chat over an afternoon beverage. Don’t forget that Chef Parsons sources most of his ingredients from local suppliers; some even come from his own garden at Peller Estates.

The Vineyard Patio at Thirty Bench Wine Makers

Arguably the best kept secret on the Beamsville Bench. If you’re looking for peace and quiet, plus gorgeous views, you’ve come to the right place. Fiona and her team will treat you to friendly hospitality and share their award-winning wines during a seated tasting. You can also upgrade your tasting to include food pairings or share a charcuterie box made for two. Not in the mood for a flight? Sit back and enjoy a glass of wine in the sunshine.

The Ansley Sparkling Terrace at Riverbend Inn and Vineyard

Open to both Riverbend guests and the public, this is the best spot in Niagaraon-the-Lake to watch the sunset. Enjoy stunning vineyard views from morning till night. Our chef offers sharable snacks to pair with a refreshing glass of sparkling wine, a craft cocktail, glass of wine or pint of beer. Don’t forget – Riverbend Inn guests receive a complimentary tasting at Peller Estates, conveniently located next door to the Inn. We also offer bicycles or a golf cart shuttle to get you there.

Seated Wine Tastings at Trius Winery, Peller Estates, or Wayne Gretzky Estates

Our three Niagara-on-the-Lake wineries offer a seated wine tasting experience like no other, where the combination of awardwinning wines and charming surroundings will leave you with unforgettable memories and a desire to return time and time again. Each estate offers customizable tasting flights, tailored to your palate. You can also upgrade to premium flights such as Icewine flights at Peller, sparkling wine flights at Trius, and a Gold Medal food and wine pairing experience at Wayne Gretzky Estates.

Grilled Peaches, Charred Focaccia and Burrata Salad

by executive chef maurice desharnais, wayne gretzky estates

1 focaccia loaf, cut into large rectangle strips

1/2 cup olive oil

1 tbsp coarse cracked pepper

1 tbsp kosher salt

1 tsp rosemary, chopped

1 tsp thyme, picked and chopped

10 peaches, cut into eights, pit removed

1/2 cup Wayne Gretzky Estates

Pinot Grigio

1/4 cup extra virgin olive oil

2 tbsp apple cider vinegar

2 tbsp honey

1 tsp chili flakes

2 whole burrata

1/2 cup mint, ripped loose

1 cup parsley, flat leaf, ripped loose

1/2 cup Thai basil, ripped loose

1/2 cup pictachios, toasted, rough chopped

Turn the BBQ grill on medium heat, and brush with oil so things don’t stick. Take the olive oil, cracked pepper, rosemary, thyme and kosher salt and mix, toss the focaccia fingers into the mixture. Once mixed, grill on the BBQ until charred slightly and then remove and place aside. Next mix the wine, extra virgin olive oil, vinegar, honey and chili flakes. Keep about ¼ cup of the mixture of to the side. Place the cut-up peaches into the bowl and toss together. Let stand for 15 minutes. Next turn the grill up to high, and re oil. Remove the peaches and grill on the BBQ, just until grill marks are made. Place to the side. Take the burrata out of the fridge and cut in half quickly and carefully, place each half-cut side up on a plate. Place the grilled peaches around the cheese as to try and hold it up. Mix the ripped-up herbs and drizzle with some of the saved wine mixture, Sprinkle the herbs over the cheese and peaches, Drizzle the remaining wine mixture over the plates, and garnish with the chopped pistachios. Serve with the charred focaccia sticks.

Serves 4-6

Brie Cheese, Apricot and Truffle Honey Tart

by executive chef jason parsons, peller estates winery restaurant

1 sheet puff pastry

4 fresh Niagara apricots, cut in half and seeded

2 tbsp fresh rosemary, finely chopped

1 1/2 tbsp truffly honey, or fresh local honey

4 slices triple cream brie

Preheat the oven to 400°F. Divide the puff pastry into four rectangles (4 by 2 inches). Slice the apricots into small wedges and lay them across the puff pastry. Sprinkle with the rosemary and bake in the oven for 7 minutes. Drizzle with the truffle honey and continue to bake for 2 minutes, or until the pastry is light and golden. Remove the tarts from the oven, top with a slice of brie and allow the warmth of the pastry to soften the cheese.

Serves 4

Oyster Niagara Peach Bruschetta

by executive chef jason parsons, peller estates winery restaurant

1 ripe Niagara peach, seeded and diced small

1/4 cup parmesan cheese, shaved

1/2 small shallot, diced small

5 fresh basil leaves, roughly chopped

1/4 clove fresh garlic, finely chopped

8 slices triple cream brie

12 fresh oysters salt and pepper

In a bowl, mix the diced peach, parmesan, shallot, basil, and garlic. Using an oyster knife, remove the top shell from each oyster. Cut the muscle below the oyster to allow it to sit freely on the bottom shell. Place the fresh bruschetta mixture on top of the oyster. Season to taste with salt, pepper and serve immediately.

Makes 12 oysters

Chicken Fricassee with Niagara Apricots

by executive chef ross midgley, riverbend inn & vineyard

12 chicken thighs, skin-on, on the bone

3 tbsp grape seed or canola oil

1 onion, small dice

3 carrots, peeled and cut

2-3 tbsp unsalted butter

1/2 cup all-purpose flour

3 cups fresh apricots, pitted and sliced into strips

1 bay leaf

6 sprigs fresh thyme

1 cup chardonnay

1/2 cup white vermouth

2 cups chicken stock

2 cups 35% cream

3 tbsp fresh tarragon, chopped

Season the chicken with salt and pepper. Heat the oil and sear the chicken, skin side first, in a large oven-proof pan. Once browned, remove the chicken and drain the fat before adding butter to the pan. Add onions and carrots and sweat the veggies for a minute or two, scraping the browned bits from the seared chicken. Add flour and stir over low heat for a few minutes. The mixture should resemble wet sand. Add the Chardonnay and vermouth, stirring so that the flour gets evenly incorporated into the sauce. Add the fresh apricots. Add chicken stock, cream, bay leaf, and thyme sprigs and return to a gentle simmer.

Return the chicken to the liquid. Cover and cook in an oven at 350°F for 35-40 minutes. Just before service, add the chopped fresh tarragon as a garnish.

Serves 6

Rossco’s Linzer Tart and Brown Butter Ice Cream

by executive chef ross midgley, riverbend inn & vineyard

LINZer TArT

1 lb butter, softened

5 hard-boiled egg yolks, sieved

1/2 cup+1 tbsp ground almonds

1/2 cup+1 tbsp icing sugar

2 tbsp dark rum

3 3/4 cup all-purpose flour

1 tsp baking powder

1 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

NIAGArA CHerrY JAm

750 grams Niagara cherries, pitted and sliced in half 1/3 cup granulated sugar

4 tsp fresh lemon juice

BrOWN BuTTer ICe CreAm

2 cups 35% cream

3/4 cup sugar

4 egg yolks

2 vanilla beans, split lengthwise

1/2 cup browned butter

To Make the Jam: Combine all ingredients in a stainless saucepan and mash the cherries with the back of a spoon. Bring to a boil and simmer for 30 minutes. Set aside to cool.

To Make the Linzer Tart: In a stand mixer, whip the butter, egg yolks, almonds, icing sugar, and rum together until cohesive, light, and fluffy. Sift the dry ingredients and then slowly fold into the whipped mixture, incorporating fully. Divide the dough into two batches and chill slightly. Once chilled, roll between two pieces of parchment paper until ¼ inch thick. Line 4” molds with the dough and fill with the cooled jam. Lattice the top of the tarts with strips of dough. Bake 350°F for 20 - 25 minutes or until golden brown and serve with a scoop of Brown Butter Ice Cream.

To Make the Ice Cream: Simmer cream with split vanilla beans. In a separate bowl, whisk together sugar and egg yolks until you reach the ribbon stage. Temper the warm cream into egg mixture and return to clean, non-reactive saucepan. Remove from heat just before it boils and fold in the browned butter. Strain and chill overnight before spinning in an ice cream maker. Freeze until ready to serve.

Makes 6 tarts

Cherry Hand Pies

PAsTrY CrusT

3 3/4 cup all-purpose flour

1 tbsp fresh lemon zest

1 1/2 tbsp sugar

1 1/2 tsp salt

12 oz unsalted butter, cold and cut into small pieces

3/4-1 cup buttermilk eGG WAsH

1 egg, beaten with 1 tbsp water

CHerrY FILLING

3 cups cherries, pitted and roughly chopped

1/3 cup sugar

1/4 tsp salt

2 tsp vanilla extract

1 tbsp cornstarch juice of half a lemon

To Make the Dough: Mix flour, zest, sugar, and salt in a large bowl. Using a pastry blender, cut the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in ¾ cup buttermilk with a rubber spatula, mixing it until the dough forms, then knead it two or three times to form a ball. If it doesn’t come together, slowly add remaining ¼ cup buttermilk until it does, then gently knead again. Divide dough in half and wrap each ball in plastic wrap, flatten into a disc. Chill in fridge for at least an hour.

To Make the Filling: Mix cherries, sugar, and salt in a medium pot over medium heat. Cook for about 5 minutes, stirring occasionally, until the sugar dissolves. Increase heat slightly to bring to a simmer for 5 more minutes. In a small bowl, dissolve cornstarch in a few teaspoons of the cherry juice from the pot and stir until smooth. Pour the cornstarch mixture back into the pot and cook, stirring constantly, until thickened. Remove from heat and add lemon juice. Stir to combine and allow to cool.

To Assemble: Preheat oven to 400°F and line 3 baking sheets with parchment paper. Generously flour your surface and begin rolling out dough, starting from the center and pushing outward. Keep rolling from the center out, turning the dough as you go, until it is about 1/8 inch thick. If the dough begins to get too warm, slide it in the freezer for a few minutes to firm up again. Once dough is rolled out, cut out with 3-inch cutter. Lightly brush half of your circles with the egg wash, cut vents in the center of the other halves. Place 1 tsp of filling in the center of the egg washed halves and top with the vented pieces. Seal with your fingertips or press with a fork along the edges. Place on baking sheet 1 - 2 inches apart, brush with the egg wash on top. You can dust the top with coarse or sanding sugar. Chill in refrigerator until ready to bake. Bake for 15 - 18 minutes until golden and puffed and cool on wire rack.

Makes 30-3” hand pies

Honey Glazed Chicken

and Niagara Apricot Skewers by executive chef maurice desharnais, wayne gretzky estates

3/4 cup honey

1 tbsp extra virgin olive oil

3 tbsp Wayne Gretzky Estates

Red Cask Whisky

2 tbsp lemon thyme, chopped

1 lemon, zested and juiced

1 tsp black pepper

1 tsp kosher salt

4 chicken breast, boneless, skinless, cut into 8 pieces

6 apricots, pitted and cut into quarters

8 long wooden shewers, soaked in water for 30 minutes

Mix all the ingredients except for the chicken and apricots. Let stand for 20 minutes. While the mixture is resting, skewer the chicken and apricots. Starting with chicken and then the fruit, repeat until you have 4 pieces of chicken and 3 pieces of fruit, set aside.

Turn your BBQ grill on to medium heat and rub the grate with oil. Split the honey mixture into two bowls - one for brushing while cooking and one to finish after cooking (to avoid cross-contamination). Grill the skewers, turning every 5 minutes until chicken is brown and cooked, about 15 minutes. While you are cooking, generously brush with the honey mixture. Once the chicken is cooked, remove from the heat and place onto a serving plate. Brush with the finishing honey mixture.

Serves 4

Honey Poached Niagara Peaches with Vanilla Ice Cream and Peanut Brittle

by executive chef frank dodd, trius winery restaurant

PeACHes

4 large Niagara peaches, ripe

2 cups Trius Icewine

4 tbsp honey, good quality

1 vanilla pod split, or 1 tbsp vanilla extract

PeANuT BrITTLe

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

6 tbsp butter

1/2 tsp baking soda

2 cups Picard’s roasted peanuts, salted or unsalted, or other nuts

1 tub vanilla ice cream or any other flavour

For the Peaches: Wash peaches and score an x into the top of each peach. Heat a full kettle of water to boiling. Collect 2 large bowls, fill one with ice water. Place the peaches in the other bowl and pour over enough boiling water to cover. Leave for 45 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily. Place the Trius Icewine, honey, and vanilla pod in a pot and gently heat until the honey has dissolved. Lower the peaches into the pan, cover and leave on low heat for 15 - 20 mins until tender but not overly soft. Turn the fruit 3 or 4 times whilst cooking and frequently baste with the syrup. Remove the peaches from the pan to a tray to cool.

Boil the syrup until it has reduced by half (stay close to the stove whilst doing this). When reduced, spoon over the peaches, then set aside to cool. This can be done 1-2 days ahead. Store in fridge until needed.

For the Peanut Brittle: Line a sheet pan with parchment paper or a nonstick baking mat. Place the sugar, corn syrup, salt, and water in a large, deep pan. Clip a candy thermometer to the side of the pan. Cook over medium heat, stirring constantly, until sugar is dissolved, and the mixture comes to a boil. About 6-7 minutes.

Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280°F. About 15 minutes. Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305°F.

Remove the pot from the heat and stir in the baking soda. Pour the peanut mixture evenly onto the sheet pan. Spread out to an even layer and leave to cool on counter. When cooled, break into pieces and store in an airtight container. When ready to serve, chop roughly and sprinkle over vanilla ice cream and Niagara peaches.

Serves 4-6