Regional Restaurants

THE WINDJAMMER INN: Modern Farmhouse Cuisine, Old Fashioned Hospitality

The Editors
Written by The Editors

Exuding a warmth and ambiance only found in genuine heritage buildings, the Inn provides the perfect setting for dining on fresh produce from the lake and garden, expertly prepared and beautifully presented.

Owner/Chef Kim Saunders

The Scene

A block from Port Stanley’s charming harbour, the Inn was built in 1854 and has been lovingly restored. Cozy seating arrangements include a vintage harvest table for large groups or Chef’s Tastings. In season, there are additional tables on the wraparound veranda. For overnight stays, the Inn has three tastefully appointed rooms with modern amenities and two separate rooms next door. 

Menu Highlights

Owner and accomplished chef Kim Saunders sources her ingredients from the large farm network in Elgin County, seeking local and organic, ethically-raised products as much as possible. Saunders also grows many of her own herbs, edible flowers and heirloom vegetables in the gardens surrounding the Inn. 

Chef notes the menu is subject to change “at the whim of the Kitchen Spirits and Mother Nature!” At Brunch, expect to find a Farmer’s Breakfast of perfect scrambled eggs with chives, herbed home fries, bacon, farmer’s sausage & ancient grain toast. The Fisher’s Breakfast substitutes cornmeal-crusted perch for the Farmer’s meats. Try the Huevos Mildred, refried beans & cheddar in spelt tortillas topped with two poached eggs, avocado lime hollandaise, herby home fries and house-made spicy chorizo sausage. Also recommended are Lake Erie Pickerel Cakes, panko-crusted and pan-roasted with baby arugula salad & lemon dill aioli and Perch ’n Fries, cornmeal-dusted Lake Erie perch with herby home fries, house slaw and fabulous tartar sauce.

The Harvest Table and Bar

Dinner starters include a CSA Salad with organic heritage greens or the market-inspired Soup of the Moment. Entrées could be Buttermilk-Brined & Roasted Breast of Duck with hunter style potato & yam hash, harvest vegetables, smoked onion & plum conserve or Sterling Silver Beef Tenderloin with “loaded” mash potato, market vegetables & smoked shallot “steak sauce.”

Farm-to-Table Cuisine & Inn 

324 Smith Street, Port Stanley
30 kilometres south of London
519-782-4173

DINNER: WED–SUN from 5:30
BRUNCH: SAT & SUN 9:30 am–2 pm

BRUNCH: $7.95 – $17 
DINNER: $14 – $34 

thewindjammerinn.com 

Over the Bridge, Before the Beach!
Menu Changes Seasonally
Recommended in Where to Eat in Canada for 10 Consecutive Years
Gourmet Breakfast Included with Overnight Stays

The “BLT” Benny

 

Lake Erie Line-Caught Pickerel

 

House-made Desserts

About the author

The Editors

The Editors