**Our patio restaurant is now closed for the season. We will open our restaurant again in the New Year - Sorry for any inconvenience**
The picturesque patio at the Burning Kiln Winery is open seasonally and the casual dining menu showcases local ingredients paired with our exceptional wines. Come join us for lunch! In addition to fabulous food and great wine, you can enjoy views of the vineyard, the Carolinian forests, as well as the refreshing lake breeze.
We also have indoor seating available and our restaurant will be open until the end of October.
Please call and leave a message if you have a group and need to arrange a special time for us to be open or to make a reservation or for more information.
We have very limited indoor seating so please make a reservation if you require a table for 4 or more during lunch/brunch hours, and reservations are required for dinner.
519-586-9858
Lunch Menu
(Served Thursday - Saturday from 12pm - 3pm)
- All items for $10 -
-
Pan-Seared Trout with Seasonal Roasted Veg, Spinach and Basil Puree
(2011 Cureman’s Chardonnay)
-
Papardelle Pasta with Bolognese Sauce
(2010 Pinot Noir)
-
Tuscan Bean Soup with Crostini
(2011 Strip Room)
-
Braised Chicken Thighs with Fire Roasted Tomatoes and Green Beans
(2011 Rose)
-
Assorted Cheese Board for Two
Assorted Cheese Board for Four - $18
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Prix Fixe Dinner Menu - $40
Your choice of an App, Main & Dessert
(Served Friday & Saturday from 6:00pm - 8:00pm, Reservation Only)
Wine Pairing - $25
(One glass per course that pairs perfectly with your meal)
Appetizers
-
Soup of the Day
(Ask your server for pairing details)
-
Warm Roasted Beet, Carrot and Squash Salad
(2011 Rose)
-
Wild Mushroom Ragu on Soft Polenta
(2011 Harvest Party Red)
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Mains
-
Braised Lamb Shanks with Seasonal Vegetables and a Caramelized Pear & Potato Puree
(2010 Pinot Noir)
-
Troffie Pasta with Garden-Fresh Basil Pesto
(2011 Cab Frank)
-
Pan Seared Sea-Bream with Fennel, Orange and Tomatoes
(2011 Cureman’s Chard)
-
Dessert
-
Vanilla-Cream Cannoli with Raspberry Coulis
(2010 Chenin Blanc)
-
Ricotta Sponge Cake with Seasonal Fruit and Basil Gelato
(2011 Harvest Party White)
-
Honey and Vanilla Panna Cotta with Seasonal Fruit and a Touille Cookie
(2011 Riesling)
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Sunday Brunch Menu
(Served every Sunday from 11am - 2pm)
The brunch menu includes small plates for $5 and $10 and will change each week.
