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What's in season?

Get inspired by what we're cooking and what's available from Canada's farms and fisheries.

Local Parsnip Soup

Garden Carrots | Carrot Top Emulsion | Poached Fanny Bay Oyster

Meyer lemon | Dill
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Yukon Gold Potato “Risotto”

Black Truffle | Niagara Gold | Chive | Soft Cooked Egg

Crème Fraîche
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Ontario Beef Flank Steak

Caramelized Onion | Braised Barley | Butternut Squash
Marrow Croquette | Brussel Sprouts

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Vidal Chocolate Brownie

Candied Walnut | Sponge Toffee | Red Wine Poached Pear

Brown Butter

Ontario's November Produce

Apples

Asian Vegetable

Beets

Bok Choy

Brussel Sprouts

Cabbage

Carrots

Cauliflower

Chinese Broccoli

Crab Apples

Daikon Radish

Garlic

Leeks

Lettuce

Mushrooms

Napa Cabbage

Onions White

Onions Green

Onions Red

Parsnips

Pears

Peppers

Potatoes

Radishes

Rutabaga

Sprouts

Squash

Strawberries 

Sweet Potato

Tomato

Water Spinach

Yow Choy

Spring vegetables

Greenhouse Grown

Whats in season
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We're very excited to be teaming up with Niagara College Teaching Winery for November's Taste of the Season! We are offering barbeque pit beans paired with 2020 Gastronomy Series Shiraz. 

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We'll be at Jackson Triggs every Friday to Sunday in November serving up chicken quesadilla with JT's 2021 Grand Reserve Sauvignon Blanc.

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Friday November 18 & Saturday November 19, join us at Domaine Queylus alongside Winemakers Kelly Mason and Brook Husband for a five course winemakers dinner, with wine pairings and introductions by the Winemakers themselves!

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We're excited to be joining forces with Inniskillin Estate Winery for November's Taste of the Season! We are pairing French onion soup with their 2020 Reserve Pinot Noir. 

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Join us December 10 for a five course Sparkling Wine themed dinner while touring every part of the winery, from the tank room to the barrel cellar.

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Contact

Thanks for your interest in Smoke and Barrel. For more information, feel free to get in touch and we will get back to you soon!

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