Elgin County

THE WINDJAMMER INN: Modern Farmhouse Cuisine, Old Fashioned Hospitality

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 Premium Jacuzzi Suites next door. 

Menu Highlights

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

Chef notes her Feast ON™-certified seasonal menu is subject to change “at the whim of the Kitchen Spirits and Mother Nature !” Exceptional finds are the basis of Daily Specials, while the regular menu has been developed within innovative Flora and Fauna Collections. The Flora Collection is predominantly plant-forward dishes and most can be prepared fully plant-based upon request. Recommendations here include the Harvest Bowl with local veggies, grains, beans and “daily fixin’s” and Southern Crunch Cauliflower with an Alabama tailgate sauce and siracha maple drizzle.

The Harvest Table and Bar

The Fauna Collection ranges from delicious Pan-Seared Scallops with brown butter corn purée and bacon & tomato salsa, to Sterling Silver Beef Tenderloin with Yukon Gold savoury wedges and a smoked onion “steak sauce.”

At Weekend Brunch, expect to find a hearty Farmer’s Breakfast of perfect scrambled eggs with chives, herbed home fries, bacon, farmer’s sausage and ancient grain toast. The Fisher’s Breakfast substitutes cornmeal-crusted perch for the Farmer’s meats. Plant-based options are also available, and the market-inspired Soup of the Moment is reliably inspired and delectable. 

Farm-to-Table Cuisine & Inn 

324 Smith Street, Port Stanley

Over the bridge, before the beach


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

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


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