The culinary program at Lightfoot & Wolfville is seasonally focused to celebrate the exciting dynamic of our growing season - what's fresh from our gardens and the broader Annapolis Valley. In addition to nurturing 40 acres of grapevines for wine production, we operate as a working biodynamic farm that grows ingredients for the winery’s kitchen, including heirloom vegetables, herbs, grass-fed Highland beef, Olde English Southdown lamb and Mangalitsa pork. Aiming to achieve self-sufficiency as much as possible, forage for the livestock is also grown on-site and waste materials such as grape pomace and livestock manures are composted and fed back to our soils. What we are unable to grow ourselves we proudly source from other like-minded, local producers.


The restaurant at Lightfoot & Wolfville has reopened for the 2022 season as of Friday, May 6th. Throughout May and early June, reservations are for our indoor dining area - the "Gallery". Our patio may also be open on fair weather days.

Reservations are strongly encouraged although we do accept walk-ins when availability allows.


Please note that the following menus are indicative sample menus and are subject to change.

Tidal Bay launch

Friday, June 3rd - seatings from 5 to 8 PM

Join us to celebrate the release of the new 2021 Tidal Bay vintage with views of Cape Blomidon and the Minas Basin! The full Lightfoot & Wolfville restaurant menu will be available, plus a special Tidal Bay feature pairings menu and live music. Reservations required through link below (Book for Friday, June 3rd 5-8 PM).