What a glorious way to spend an afternoon: standing at The Loft on the second floor of Trius Winery sipping on their very best. After surveying the wineries finest vino we walked outside in search of their restaurant where we would be enjoying lunch.
Even on a cold and gloomy winter afternoon the Trius Winery Restaurant glowed and exuded the warmth and wonderfulness one expects of The Spring. We surveyed the short and sweet menu while nibbling on walnut sourdough slathered in red wine butter. Our server assured us that dishes regularly change based on the ebb and flow of the seasons. As it should be.
I sipped on a crisp and cool glass of Sauvignon Blanc as waitstaff whisked our first plates to the table. The most memorable whispers and odours were found in the white bean and parsnip soup featuring a dollop of burrata hiding at the bottom of the bowl. Foraged Wild and Tame Mushrooms sitting on ricotta slathered sourdough toast topped with fried duck egg was a revelation. The menu featured a stream of winter wonderment showcasing a celebration of root vegetables, icewine, maple syrup, apples and holy pork.
Trius stands out as one of the top fine dining concepts in Niagara worthy of a lavish special occasion or even a humble lunch shared with your mother and aunt. Service was spot on and dishes were perfectly executed and plated with perfection. Everything was top drawer.
Pristine Farm White Bean and Parsnip Soup
icewine smoked salmon and parsnip chips, fresh ontario cow’s milk burrata
Marc’s Foraged Wild and Tame Mushrooms
eversprings farm duck egg, herbed ricotta, sourdough
East Coast Diver Scallops
confit maple pork bacon, sweet potato ravioli, apple bacon and raisin dressing
ESQU Salmon Filet
pumpkin risotto, clotted cream, crisp sage, atlantic lobster, picard’s peanuts
Ontario Heritage Rock Cornish Hen
smoked bacon lardons, honey mushroom, pearl onions, riesling sauerkraut and neep and tattie gratin
Apple and Maple Brined Pork Chop
pristine farm white bean and chorizo cassoulet, maple parsnips, pear and raison chutney
apple puree, toasted walnut ice cream