For Stephanie

Executive Chef Cory LinksonA guest recently asked us what menu items we served in June so that she could complete her vacation scrapbook. Since our menu has changed since her stay, this is for you Stephanie!

AG Inspired Cuisine – Menu items for June 2012

APPETIZERS

Three Onion and “Jenson” 3 Year Cheddar Velouté
blue potato hash, smoked paprika chantilly

Beet Cured Atlantic Salmon
crab and cucumber salad. caper vinaigrette, caraway cracker

New Season Rhubarb and Apricot Tartlet
fresh ricotta, honey balsamic paint, citrus sorrel salad

“Abbate Farms” Rabbit Gnocchi
caramelized onion, “Veggin” radish salad, fresh herb and spring onion pesto

“Just Veggin’” Shoots and Strawberry Salad
“Pingue” soppresatta, “Best Baa” Eweda Cru, pecans and creamy goat dressing

“Simcoe” Warm Asparagus Salad
fried duck egg, baby shoots, toasted pinenuts, citrus yogurt drizzle

Steak and Mushroom Pie
marinated flank steak, bacon sautéed mushrooms, Waterloo dark, classic flaky pie crust, thyme creamed onions

ENTREES

“Georgian Bay” Rainbow Trout
rhubarb ginger coleslaw, mascarpone polenta, bee pollen and champagne vinaigrette

Hand Rolled Fettuccini and Beef Tenderloin Pasta
grilled asparagus, wild mushrooms, fire roasted peppers, wild porcini cream

Cracked Pepper Rubbed Canadian Lamb Loin
oxtail and goat gouda “Arancini”, farmed snap peas, “St David’s” hot house sweet pepper bisque

Caramelized Sea Scallops
new season asparagus and mushroom salad, blue crab couscous, spring carrot vinaigrette

Tenderloin of Beef from “Wellington County”
almond brie crust, lemon garlic greens , spring rhubarb and foie gras jus

“Lakeland Game Farm” Duck Duo
juniper roasted breast and confit leg, cauliflower mash,“Kozliks” smoked mustard jus

Chicken with “Peas and Carrots”
rosemary brine, lardons, “Veggin” snap pea pilaf, carrot and raison salad

The AG “Grill Room”
Served with “Simcoe” asparagus, fiddle head and wild boar sausage succotash, Truffled mizuna
10 oz bone- in pork chop, organic birch syrup
8 oz dry rub Flatiron, angry rhubarb

“Lakeland Game Farm” Venison Loin
“White Meadows” maple carrots, apple braised red cabbage, potato parsnip “risotto” and port partridge berry jus

Organic Birch Syrup Glazed Pork Chop
10 oz bone in chop, truffled mizuna, “Simcoe” asparagus, fiddle head and wild boar sausage succotash

“Ed and Glens Honey” Brined Breast of Chicken
celeryroot and truffle “gateau”, lentil salad , Vidal and plum vinegar gastrique

DESSERTS

A Chocolate Twosome
white chocolate crème brûlée, amber caramel dark chocolate mousse, candied orange peel and hazelnut tuile

Early Season Strawberry Shortcake
“Quiet Acres” berries in Icewine, maple ricotta, strawberry ice

“Quiet Acres” Spring Rhubarb Cheesecake
poached rhubarb, candy ginger crust, “Italian Ice Cream” honey goat cheese ice cream

Classic “Handmade” Tiramisu
mascarpone, kahlúa, lady fingers, amaretti and espresso pastry cream

Artisanal Farm House Cheeses
Niagara preserved fruit compote, crusty breads,“Beamsville” bee pollen