Roasted Butternut Squash Velouté
toasted pumpkin seeds | spiced rum chantilly

“Victory” Tender Leaves Salad
roasted beets | chèvre | pickled onions | hemp bee pollen dressing

Cold Smoked Duck Breast
confit waldorf salad | golden raisins | parmesan cracker

Steamed P.E.I. Mussels
flaked crab | Tag vodka | spiced Caesar broth

Fall Charcuterie Plate
“Pingue” cured meats | farm pickles and preserves | smoked mustard slaw | crostini

Red Wine and Rosemary Wild Boar
puff pastry | roasted garlic | Bonnechere cheese | forest mushroom café au lait

Autumn Spice Roasted Pear
“White Meadows” maple squash | candy nuts | dehydrated “Jimmy Nardello” pepper

Please ask your Server about our Beverage Pairing Special!

Field to Fork

Field to Fork highlights the freshest ingredients that Niagara has to offer. Enjoy Executive Chef Cory Linkson’s daily three course menu that features seasonal produce from the many Niagara region farms. For the ultimate Niagara dining experience have each course carefully paired with a glass of Niagara VQA wine.

View Field to Fork Menu

Pass the Wine!

Every dining experience at AG Inspired Cuisine is paired with just the right wine, cocktail, martini or dessert beverage. Your glass will never be empty.

View Beverage and Wine List


Roasted Sea Scallops
5 spice pork belly | anise carrot puree | apple cabbage

Quinoa and Pumpkin Seed Crusted Arctic Char
roasted sunchokes and squash | wilted greens | shrimp | pumpkin vinaigrette

Sterling Silver Tenderloin of Beef
almond brie crust | lemon garlic greens | Muskoka cranberry and foie gras jus

Roasted Breast of Cornish Hen
confit leg | squash gnocchi | sous vide squash | creamed brussels sprouts

Tenderloin of Pork Saltimbocca
prosciutto and sage | wild rice pilaf | choucroute | raison caper chutney

Slow Braised Shank of Lamb
creamy polenta | Moroccan spiced lentil stew

Butternut Squash and Saffron Risotto
beef tenderloin tips | maple smoked comfort cream | chive batons


Dark Chocolate Velvet Tart
apple cranberry compote | vanilla bean chantilly

Festive Eggnog Crème Brûlée
spiced rum | burnt maple sugar | housemade biscotti

“Andrew’s” Hand Made Gelato
cinnamon | dark chocolate orange | salted toffee | amaretti crumbles

Pumpkin Spiced Latte Bread Pudding
“40 Creek” whiskey cider | pumpkin mousse

Artisanal Farm House Cheeses
Niagara preserved fruit | crusty bread | “Beamsville” bee pollen

Dark Chocolate Cup with your choice of:
Niagara Raspberry Liqueur | Quebec Maple Cream Whiskey | Panama Jack’s Irish Cream | Laura Secord Chocolate Cream | Graham’s Late Bottled Vintage Port

Join Us!

Beautifully designed, unique, and delicious dishes are crafted to satisfy the palate, while remaining true to the very essence of the ingredients. It truly is inspired cuisine.

Reserve with OpenTable