NOTE: CHANGE IN HOURS EFFECTIVE OCTOBER 16, 2018
Oysters served raw with our classic mignonette & habanero lime hot sauce
Wild boar bacon, marinara sauce, red onion, sweet peppers, cheddar cheese and cherry tomatoes. Topped with scallions. Make it veggie & substitute Pulled Jackfruit
Fresh Atlantic salmon tartare with capers, dijon & fresh herbs topped with fresh avocado, black caviar, and chervil. Served with baguette.
Buttermilk soaked & fried sweetbreads tossed in ranch hot sauce. Served on top of a parsnip & celery root puree with pickled red onions and scallions.
Asian style duck on Boston bib lettuce with shredded carrots, cabbage, scallions, sesame seeds & cashews.
Pulled jackfruit marinated in soy, ginger & sesame, rolled with carrots, cabbage, scallions & mushrooms. Served with a sweet chilli Thai sauce.
House smoked cheddar cheese, stout beer & onions topped with buttered panko then baked to perfection.
Trout and salmon cakes with red onions, red peppers, & thyme pan fried & served with a dijonnaise.
Mussels on the half shell topped with gouda, buttered panko & fried thyme baked to golden brown perfection.
Lamb meatballs served with chimichurri, marinara & tzatziki. Topped with shaved asiago and fresh basil.
Sous Vide pigs ears marinated and deep fried. Tossed in 10 spice topped with asiago & served with a side of honey hot sauce.
Crisp romaine lettuce tossed in house-made caesar dressing, topped with crispy proscuitto & asiago cheese.
Romaine, arugula, chickpeas, tomatoes, red onion, edamame beans, soft boiled egg , cheddar. Choice of jackfruit or brisket. Served with house ranch sauce.
Sous vide octopus, cucumber, tomatoes and red onions with jalapeño, garlic, parsley, olive oil and fresh citrus.
All boards are built for two people
A classic inspiration of Charcuterie.
House-made duck prosciutto, ndjua, soppressata, coppa, Chef inspired meat terrine, olive tapanade, brie, stilton blue, & Oka cheese and homemade triple crunch mustard.
House smoked brisket, chorizo, elk summer sausage & wild boar bacon. Smoked mozzarella, cheddar, & gouda bombs. Served alongside bourbon bacon jam, smokey bbq sauce, marinara, mustard & pickled onions.
Lamb meatballs, duck breast & crispy pigs ears. Served with a bold asiago, smoked gorgonzola, walnut goat cheese puck. Accompanied by roasted garlic bulb, onion marmalade, broccoli and basil pesto & honey hot sauce.
Baked mussels, salmon tartare, octopus salad, fishcakes with dijonnaise, salmon gravlax, trout paté, oysters on the half shell with mignonette & habanero lime hot sauce.
Jackfruit spring rolls, halloumi, walnut goat cheese, edamame, broccoli basil pesto, pickled red onions, apple butter, vegetable & goat cheese terrine with seasonal hummus & a soft boiled egg.
STEP 1. Make your meat and/or cheese selection
Pick three 23
Pick six 46
STEP 2. Choose your accompaniments
Pick Two 4
Pick Four 8
A fall inspired classic French baked cheesecake with a graham crumb crust
Smoked Bacon, Bulleit Bourbon & walnuts
Rich custard topped with a contrasting layer of hard caramel, infused with a seasonal flavouring. Ask your server for the flavour of the day!
Sweet bread pudding topped with shaved white chocolate & creme anglaise.
Rum Chata & espresso served over cinnamon ice cream
Pulled smoked brisket with onions & spinach on an English muffin smothered in paprika hollandaise. Served with fresh fruit or root vegetable homefries
Rye & maple stuffed French toast, topped with stout whipped cream, icing sugar & maple syrup. Served with fresh fruit
House made wild boar bacon, tomato, avocado, arugula, smoked cheddar, fried egg & dijonaise on Grainharvest bread. Choice of fresh fruit or root vegetable homefries
House made ricotta gnocchi topped with wilted spinach, mushrooms, crispy onions & velouté
House cured salmon gravlax, arugula, tomato, avocado & capers topped with hollandaise on a bagel. Served with a choice of root vegetable homefries or fresh fruit
Smoked Mozzarella, hot house tomatoes, basil & avocado on Grainharvest bread. Served with root vegetable homefries or fresh fruit
Jill and Mica Sadler had a vision to create a socially vibrant dining experience where people could come together, enjoy great beer, wine, share Charcuterie and other locally sourced eats. Swine and Vine was born January 6th 2018, to accomplish just that. Great times with great people. Come join us and experience a unique way to eat, share and enjoy great food and drink.
Our restaurant in Kitchener is available for private events: business lunches, dinners, cocktail receptions, and more.
We also provide a wide selection of catering options for your business meetings, team lunches, corporate events, weddings, and social gatherings.
We would love to discuss how to be a part of your next event.
We refuse to compromise on quality in our restaurant. That's why we strive to source our fresh ingredients from local suppliers. We strive to support local as much as local supports us. Join us today for lunch and dinner.
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Restaurant in Kitchener
295 Lancaster St W, Unit B, Kitchener, Ontario N2H 4V4, Canada
Tuesday- Thursday: 4-11pm
Sunday & Monday: Closed