PATIO

Dine on our beautiful, sunny patio!
Wednesday-Sunday/11:30am-8pm
Reservation ONLY / Groups of 6 or less people
Limited Contact Service Provided

Due to smaller capacity, we will be taking credit card numbers to hold reservations.
Cancellation Policy:
$25 fee per person without cancelling reservation in advance.
Reservations will be held for 15 minutes. Please call if running late.

Please contact feedback@redstonewines.ca with any questions or concerns.

Reservations Required:



PATIO MENU July 6-12

SNACKS

East-Coast Oysters
Shallot Mignonette, Horseradish, Lemon – 25/50

Redstone Lamb Kofta
Yogurt, Garlic, Mint – 18

Dressed Cherry Tomatoes on Toast
Basil, Balsamic, Upper Canada Ricotta – 20

Marinated Ontario Burrata
Grilled Asparagus, Black Olive, Red Chili, Grilled Sourdough – 24

APPETIZERS

Tigchelaar Strawberry & Cucumber Salad
Toasted Almond, Soft Herbs, Black Pepper & Sherry Vinegar Dressing – 21

Gem Lettuce Caesar Salad
White Anchovy, Brioche Croutons, Double Smoked Bacon, Parmigiano – 22

Heirloom Tomato & Watermelon Salad
Fried Shallots, Soft Herbs, Poblano Pepper Dressing – 21

Dressed Ohme Farms Baby Greens
Quinoa, Greek Yogurt, Blueberry, Olive Oil – 18

MAIN COURSES

Pan-Roasted Half Chicken
Fingerling Potato, Smoked Shallots, Pickled Red Onion, Black Pepper Jus  – 40

Dry-Aged Steak Frites
8oz Striploin, Café de Paris Butter, Hand-Cut Fries, Baby Greens – 47

Linguine Vongole
Steamed Clams, Red Chili, Chardonnay, Kale Pesto, Herb Salad – 34

Pan-Seared Rainbow Trout
Green Beans, Caper, Shallot, Toasted Almond, Brown Butter, Garlic – 38

Cumbrae Beef Burger
Sesame Seed Bun, Double Smoked Bacon, Aged Cheddar,
Smoked Paprika Ketchup, Hand-Cut Fries – 29

Summer Vegetable Minestrone
Chickpeas, Olive Oil, Herb Salad, Grilled Sourdough – 35

DESSERT

Chocolate & Peanut Butter Praline
Toasted Peanuts, Sea Salt – 12

Marinated Summer Berries
Vanilla Syrup, Mint, Ice Wine Sabayon – 12

LUNCH FEATURES

Pizza

Margherita
Tomato, Fior di Latte, Basil – 19

Meat
‘Nduja, Soppressata, Pepperoni, Spicy Cacciatore, Arugula, Mozzarella – 23

Cremini Mushroom
Confit Garlic, Blue Cheese, Rosemary Honey – 22

Gluten Free – Add 6

Fish & Chips
Fogo Island Cod, Celeriac Remoulade, Tartar Sauce, Hand-Cut Fries – 27

DINNER FEATURES

Roasted Cumbrae’s Ribeye for Two
Caramelized Garlic, Grilled Asparagus, Fingerling Potato, Red Wine Jus – 150

Pan-Roasted Sablefish
Horseradish Crust, Oyster Mushroom Beetrooot, Kale – 42

*menu may be subject to change