Our Menu 2018-05-17T14:19:43+00:00
  • AG Inspired Cuisine Menu

Appetizers

Local Grilled Asparagus
Cured ducked egg | marinated tomato | Red pepper crema | crushed hazelnut

Garlic and Parsley Creamed Escargot
bacon honey mushrooms | frisee |  puff pastry vol au vent | sea buckthorn berries

Creamy Carrot Velouté
lemon ricotta | dukkah | red curry

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

Early Season Tender Leaves Salad
root vegetable waldorf | watermelon radish | pickled shimeji mushroom | honey Dijon vinaigrette

Squid Stuffed with Scallop Mousse
blue potato and olive oil salad | cornmeal tentacles | burnt lemon

 

Harrissa Rubbed Wild Boar Fusilli 15
forest mushroom | root parsley pesto |

“Dark Side of the Moo” cheese

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

ENTREÉS

Roasted Ontario Lake Trout
cornmeal fishcakes | watercress fennel salad | leek emulsion

Grilled Ontario Quail
preserved blueberry barley risotto | ramps | vegetable pearls | yellow pepper coulis

Mulled Cider Glazed Quebec Duck
roasted breast and confit | turnip pureé | rhubarb gel | sour cherry jus

Roasted Lamb Sirloin
nduja lentils | jicama slaw | anise carrot puree

AG” Signature Tenderloin of Beef
almond brie crust | lemon garlic greens | spring rhubarb and foie gras jus

Bee Pollen Dusted Lake Pickerel
asparagus and soppresatta cous cous | seabuckthorn vinaigrette

Hand Rolled Pappardelle
Beef tenderloin tips | spring asparagus | forest mushroom | porcini cream | Toscano shavings

Dessert

Spring Rhubarb Trifle
diced rhubarb gateau | custard │ rhubarb gelée │salted caramel pearls

Lemon Semifreddo
rhubarb swiss roll | candy pistachio | rhubarb fluid gel

Niagara Maple Rosemary Crème Brûlée
white chocolate rose petal cookie | burnt sugar

“Andrew’s” Hand Made Gelato
maple walnut | cappuccino | dark chocolate | amaretti crumbles

Artisinal Farm House Cheese
Niagara preserved fruit | crusty bread | “Beamsville” bee pollen

Dark Chocolate Cup with Choice of:
Niagara Raspberry Liqueur
Quebec Maple Syrup Cream
Panama Jack’s Irish Cream
Laura Secord Chocolate Cream
Graham’s Late Bottle 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

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