In Irish mythology Danu is the mother goddess associated with the land along with the bounty reaped from it. In honour of that ancestral figure Danu Cellars is a nod to our family’s heritage and the land on which we sow. 

At Danu Cellars you will experience exquisite flavours sourced from the surrounding farms and fields in this agricultural mecca we are lucky enough to call home. We only source the finest, freshest ingredients and the menu will reflect what’s in season around us. With a focus on sustainability we are proud to showcase local farmers, purveyors and artisans and look forward to welcoming you to share in our passion for true farm-to-table dining. 

Inquiries: please call or email (519) 494-2325 | danucellars@darkhorseestatewinery.com

Book reservations online

Danu Cellars will reopen Jan 20th for dinner bookings. 

DANU hours:

Thursdays: Dinner 5:30pm-10pm

Fridays: Dinner 5:30pm-10pm 

Saturdays: Dinner 5:30-10pm 

Sundays: Brunch 10am-2pm 

For tickets to special Valentine’s Dinner for Two  – Feb 14th click here 




the classic: 2 eggs any style, hash brown potato, baked beans, Metzger’s bacon and Hayter’s turkey sausage, toast

Vanilla French crepe: Seasonable berry compote, whipped cream and maple syrup 

Dark Horse stack2 poached eggs, guacamole, Metzger’s bacon, hash brown potato, hollandaise, arugula apple salad

potato hash2 poached eggs, hash brown potato, sautéed kale, shiitake mushrooms and tomatoes, sriracha mayo, whisky BBQ sauce, toast | Add house made 72-hour beef brisket 

granola parfait: house made granola, Greek yogurt, berry compote, toasted almonds, fresh fruit


winter mushroom soup: sauteed Weth maitake, Metzger’s bacon, potato chive beignet

French onion soup: triple onion, crostini, Mountainoak smoked gouda, Stonetown emmental

Slegers romaine greenstorn focaccia croutons, cured egg yolk, caesar vinaigrette, crisp pancetta, Mountainoak aged gouda

beet triopickled, roasted, shaved, goat cheese, arugula

oysters: shallot mignonette, cucumber pearls, horseradish, lemon

charcuterie: local cured meats & salami, house made rillettes, pickled summer vegetables, triple mustard, pickled mustard seed, Mountainoak truffled gouda, crostini, artisan crackers


Van Osch Farms beef | 7oz striploin | 9oz ribeye: 28-day aged premium beef, seared Weth maitake mushrooms, potato pave, Dark Horse red wine jus

King Cole confit duck leg: slow cooked confit duck, lentil, Weth shiitake mushroom, soy broth

Springhill troutbutternut squash risotto, toasted pumpkin seed gremolata, sage brown butter ricotta mushroom raviol house made ricotta, sherry cream

Huron county vegetable bouillabaisse: coriander roasted cauliflower, chickpea

Cedar Villa pork chop18 hands cider brined pork, pan roasted apples, crisp new potato, mustard gravy

seared scallops: pan seared Nova Scotia scallop, winter squash purée, charcuterie vinaigrette