The huge windows framing the Twenty Valley conservation area are reason enough to dine at this restaurant on Jordan's boutiques-lined Main Street. Many come from far away to enjoy a meal at what is known as one of the best restaurants around Toronto. Regional specialties and local and organic produce are emphasized on a seasonal menu that has included Wellington County boneless rib-eye steak served with mushroom-and-onion fricassée and blue-cheese butter; and wild Huron
trout with potato "mille-feuille" in spring leek cream. The dining room reminiscent of the French and Italian countryside is lovely, with a soaring ceiling, whitewashed exposed beams, and a view of the gardens. Cave Spring Cellars, which has a shop next door, provides many of the wines. They have a mid-afternoon menu (3–4:30 pm), which includes light dishes such as an heirloom beet salad with feta and pistachio brittle, and an artisanal cheese and charcuterie platter.