A dining experience to remember

F.I.N.E a Restaurant

Welcome to our Casual fine dining restaurant!
42 Ontario St. S. Grand Bend, Ontario ~ 519-238-6224

F.I.N.E. a Restaurant opened its doors for business in August, 2005 in the lakefront town of Grand Bend. We specialize in regional cuisine with exciting daily specials, utilizing the local wealth of fresh available ingredients. We are located just south of the main intersection on highway 21 in Grand Bend, and are open year round, with off-season hours.

CHEF and Owner Erryn Shephard is a longtime resident of the Grand Bend area. Together with her friends, they have joined to make F.I.N.E. a dining experience to remember, and remembered often by regular patrons. If you're looking for a place you would recommend to friends, we will impress them after we have impressed you.

Stop by and visit us when you are in the area or just passing through - for lunch, dinner, dessert, or something just to cool you down - in our comfortable dining room, or our patio.

Happy Thanksgiving!

TAKE OUT TURKEY

Take-out turkey with all the fixings. Let us do the cooking for you! Call to reserve your take-out turkey and enjoy your thanksgiving, stress free!

Date: Oct. 12th & 13th
Pick-up by 3:30pm
Call to Reserve by October 4th
(519) 238-6224

Happy Thanksgiving
Ben sandwith
Erryn shephard 

Discover Our NEW Menu

Appetizers

Chef Selection

Today's Soup

Ask server

$8
New

Our Caesar Salad

asiago cheese, bacon, warm parmesan breadstick

$15
New

Slegers Greens

roasted tomato - parmesan

$12

Chef Selection

Seafood Sampler

shrimp, scallops, mussels, white wine, garlic broth

$18
Chef Selection

Heirloom Tomato

Red onion marmalade - feta - good balsamic - olive oil

$15
Chef Selection

Stilton Fritters

red pepper relish

$14

Lunch 

Chef Selection

Soup of the Day

Cup $5
Bowl $8

New

Our Ceasar

crispy bacon - asiago cheese - parmesan breadstick

$15
New

Mixed Garden Salad

featuring slegers organic greens with breaded warm goat cheese nuggets - lemon vinaigrette dressing

$12
New

Small Plates

Chef Selection

The Bonnie Doone

greens - lemon vinaigrette - sun dried cherries - pepitos - sunflower seeds - spiced pecans - granny smith apples - boursin

$17.25
Chef Selection

Mushroom

boursin cheese egg roll - aioli

$15
Chef Selection

Crostini of the day

Ask server

$MP
Chef Selection

Add f.i.n.e. sides:

- warm parmesan breadstick $3 
- frites with ketchup $5
- side of sautéed shrimp $7.25
- onion rings $7.50
- warm goat cheese bites with red pepper relish $6.50

Lunch 

Chef Selection

Soup & Sandwich of the Day

Ask server

$15.25
Chef Selection

Fresh Asparagus & Peas

in a parmesan cream sauce with pappardelle pasta

$16.95
New

Certified Angus Beef Burger

American cheddar - sweet pickles - red onion marmalade - frites - aioli

$17.25
New

Macaroni & Cheese

with caramelized onions & Bacon with sleges organic greens
- add crab: $7.50

$14.25
New

Big Plates

Chef Selection

Tin's Fried Chicken Sandwich

on grilled naan with arugula - asiago mayo - frites

$17
Chef Selection

Turkey Club

with frites

$17.95
Chef Selection

Sautéed Shrimp

with a coconut & sweet potato curry sauce with chick peas on basmati rice

$17.25
Chef Selection

Tempura Shrimp

with frites - lemon - seafood sauce

$18
Chef Selection

Vegetable Bowl of the Day

ask server

$MP
Chef Selection

Add $2 for substitution

Entrées

Chef Selection

Grilled Black Angus Rib-eye

rapini - cremini mushrooms - frites - aioli 

$43
New

Pan Roasted Fresh Lake Pickerel

ragout of fingerling potatoes, corn, pickled beets, grape tomatoes, and asparagus with lemon vinaigrette

$32
New

Roasted Chicken Breast

fennel roasted carrots - butternut squash puree - peas - candied pecans

$29
New

Shrimp - Scallops - Mussels

angel hair pasta – tomato basil sauce

$33

Big Plate

Chef Selection

Pistachio Crusted Rack of Lamb

caramelized onion, garlic whipped potato

$39
Chef Selection

Duck Confit

roasted sweet potato - bacon and green onion wild rice - sticky sesame soy

$30
Chef Selection

Chef Selection

Add f.i.n.e. sides:

- lump crab $20
- frites with ketchup $5
- sweet’ n’ spicey brussel sprouts $6
- bread stick $3
- garlic shrimp $12

20% gratuities for 8 or more people

Dessert Menu $10

Little Grandma Dot’s Famous Butter Tart

with vanilla ice cream

Cheesecake

always changing flavours

David Murphy

... "you must finish your dinner with chocolate"
chocolate mousse with a splash of Irish Mist in a rick brownie base

Denny's Delight

coconut creme pie, white chocolate shavings & mango puree

Trio of Brulee’s

vanilla, chocolate & butterscotch

Lemon Pot Du Crème

with Strawberry Gelato and Lemon Tuile 

“One Horse Town” 

late harvest vidal ice wine with fruit of the season

$16

Grand Pecan Ball

with hot fudge sauce

Pair your dessert with something as sweet!

Specialty Coffees & Teas
$9.00 - 1.5oz pour
SPANISH COFFEE - Brandy, Kahlua
MACKINTOSH COFFEE - Baileys, Buttershots
FRENCH COFFEE - Grand Marnier
IRISH COFFEE - Irish Whisky, Irish Mist
BLUEBERRY TEA - Amaretto, Grand Marnier

Ice Wines
Vidal, Inniskillin, Niagara Estate - $18/50ml bottle
Late Harvest Vidal, One Horse Town: Grand Bend - $35
Cabernet Franc, Valegro Dark Horse: Grand Bend - $76

Port & Scotch
Ask your server for details

Coffee, Tea & Espresso Bar
Brewed Coffee: caffinated & decaffinated - $3.25
Mighty Leaf Tea: Ask for a look at our selection - $3.75
Cappuccino or Cafe Latte - $7.00
Single Espresso - $3.00       Double Espresso - $5.00
Add Bailey's or Peppermint Schnapps - $8.00

Our Exclusively f.i.n.e. Coffee is blended & roasted locally

Chefs: Ben Sandwith, Erryn Shephard.
Meet the Chefs

MEET ERRYN

Chef 
Erryn Shepard

You can never tell where your life will take you! After achieving her Canadian Red Seal and working in local area restaurants, Erryn set her sights on West Virginia. Erryn appreciates that The Little Inn sent her down for a culinary holiday.
She was accepted into the Greenbrier Apprentice Programme, under the leadership of CMC Hartmut Handke. Upon graduation she remained in White Sulphur Springs for one more year and then had the privilege of working in Dallas under CMC Victor Gielisse. She then moved to Columbus, Ohio and held the position of Pastry and Sous Chef at the Wedgewood Golf and Country Club in Powell.
Although she experienced a world of culinary knowledge, she returned to Grand Bend working at Oakwood Resort Golf, Spa & Conference Centre as Sous Chef, and then taking over the position of Chef at the Old Lakeview Cafe.
Having gone a full circle, realizing her dream of opening up F.I.N.E. A Restaurant in the summer of 2005, life is good!
Erryn Shepard
MEET BEN

Chef 
Ben Sandwith

Ben Sandwith, from the Grand Bend area, received his training through the local culinary institute. Upon graduation he worked at the Oakwood Resort Golf, Spa & Conference Centre and has held Sous Chef positions in the area. He then moved to New York where he worked at "7" in Manhattan and Ilo, under executive Chef Rick Lakkonnen (Ex River Cafe).
Coming back to take the helm as the chef at F.I.N.E. A Restaurant  - his goal is to maintain the high standards which he learned while he was in New York.
Bed Sandwidth

September Hours:

Lunch
Tuesday to Friday
12:00 - 2:00
*Until Sept. 13th*

Starting Sept. 14th
Open for Special Occasion Group Lunches Only

Dinner
Tuesday to Saturday
Starting at 5:00pm 

CALL For reservations
CATERING or SPECIAL FUNCTIONS
519-238-6224
Email: finearestaurant@hay.net

How to get here:

F.I.N.E. a Restaurant

42 Ontario St. S.
Grand Bend, Ontario
Canada N0M1T0