Cannery Restaurant Menu

Locally grown baby greens, sun dried cherries, green pepitas, crumbled goat cheese, preserved apricot and grainy dijon vinaigrette

Romaine lettuce, parmesan shards, crisp double-smoked bacon, focaccia croutons, peppered buttermilk dressing

Roasted brussels sprouts, double smoked bacon, pickled onions danish blue cheese, sriracha tabasco sauce

Baked spinach and artichoke dip with toasted herbed flatbreads

Oyster, shitake and cremini mushrooms, peppered brandy cream, duck fat toasted ciabatta bread

(A Cannery Tradition since 1970) Blue crab cakes, golden mango salsa, smoked jalapeño aioli

Southern fried jumbo tiger prawns, creole aioli, tender pea shoots

2 Brochettes of prosciutto, spiced calabrese, genoa salami, capicola, marinated jumbo green olives, cherry, bocconcini, artichoke hearts, aged balsamic, basil pesto and ciabatta brea

Coconut crusted tilapia, curried pineapple aioli, sweet potato frites, garlic aioli, colelsaw

A pound of fresh PEI mussels steamed in chardonnay and heavy cream with vine tomato salsa house baked sundried tomato, garlic and parmesan baguette

Breaded and fried chicken strips, plum dipping sauce, french fries

Double smoked bacon lardons, house-made anchovy buttermilk dressing, rye croutons, shaved parmesan

Raspberry dijon vinaigrette, pecans, feta, dried cherries, mandarin oranges

Stilton bleu dressing, dried cranberries, candied walnuts, pickled red onion

Niagara peach & jalapeño chutney, puff pastry, pink peppercorn infused honey, ciabatta crisps

Blue crab, creole aioli, fennel slaw

Poached shrimp, cured lemon confit, Greaves cocktail sauce

Ginger & soy glaze, avocado crème, toasted sesame, wonton crisps

Quinoa pilaf, sultana raisins, dried apricots, honey Marrakesh, pistachio crust

Artichoke, spinach and cream cheese stuffed, asparagus, garlic and chive mashed potatoes, caper lemon butter

Five blend mushroom, Winter truffle paste, tarragon, cured lemon, roasted pepper, shaved parmesan

Truffle mash, green beans, golden beets, bourbon peppercorn sauce, stilton and caramelized shallot butter

(we recommend medium rare)Pillar signature rub, herb roasted fingerling potatoes, grilled vegetable medley, chimichurri sauce

Mushroom ragout, sundried tomato pesto, winter truffle, tarragon, crumbled asiago

Tiger prawns, calamari, P.E.I. mussels, heirloom tomato, basil, parmesan

EACH Pretzel crust, white chocolate cremeux, strawberry compote

EACH Served warm with chocolate ganache and brownie crisp

EACH Layers of Niagara peaches, vanilla custard and oatmeal crumble

Mango compote, toasted coconut flakes

EACH Goldschläger & Bailey’s Irish Cream

Preserved cranberry mayo, arugula, swiss cheese, ciabatta loaf

Blackened grilled chicken salad, tender young greens, sun dried tomato tortilla wrap

Grilled with white cheddar cheese

Curried cauliflower and chickpea salad with fried pita crisps