Description provided by Editors
Chef Stephen Treadwell, his sommelier son James and chef de cuisine Matthew Payne man this fine-dining establishment that emphasizes quality over quantity, focusing on local artisan products wherever possible. Though the menu changes seasonally, previous offerings have included herb and potato gnocchi with lobster knuckles and pan-seared Lake Erie pickerel with parsnip purée, or smoked bacon pancakes for brunch. The wine list emphasizes Niagara offerings from small wineries. Lunch and dinner daily, Sun. brunch. Smart casual. Entrees: $32-$38. AE, MC, V.