Treadwell Restaurant’s “farm-to-table” concept has been the norm for all great
restaurants in Europe for several decades. Treadwell chefs work with local suppliers and base their menus on seasonal products of the Niagara Region to showcase the team’s talent and the individuals behind the ingredients.
Treadwell’s Sous Chef is our very own Ian VandeGraaf, graduate of Niagara College Culinary Program, formerly of Belleville now living in Niagara-on-the-Lake.
Here’s my veggie option, the Saturday Night Special created especially for vegetarians/vegans – Sunflower Seed Risotto – magnifico!
Both wines from local winery, Big Head, a nod to the owner Andrzej Lipinski’s allegedly large head.