Our Menu2019-01-15T23:25:18+00:00
  • AG Inspired Cuisine Menu


Cider Braised Pork Belly Puff
marinated squash and mushrooms | beet purée | winter greens | pumpkin seed vinaigrette

Ontario Charcuterie
“Pingue” cured meats | farm pickles and preserves | smoked mustard slaw | crostini
Supplement 7

“AG” Roasted Bone Marrow “Luge”
fennel parsley salad | crostini | bacon jam
add Sortilege maple whiskey shot

Butternut Squash and Saffron Velouté
green apple piccalilli | cinnamon pumpkin seeds

Winter Heirloom Greens
crispy kale | cranberry ancient grains | honey drizzled labneh | 15 year balsamic

Charred Octopus Salad
apple fennel puree | compressed apple | chili dust | fennel bee pollen salad
Supplement 3

Steamed P.E.I Mussels
red curry | coconut | Picard peanut | cilantro

Candy Beet Salad
goat cheese fondue | dukkha hazelnut vinaigrette

Sharing Vegetables Plates

Roasted Brussels Sprouts
romesco sauce | toasted walnut

Grilled Butternut Squash
labneh | pumpkin seed | chimichurri | chili

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


Lake Huron Whitefish
“AG farm” soybean cassoulet | smoked bacon | confit | duck sausage

Cabernet Braised Lamb Shank
Moroccan spiced cous cous | roasted carrot

Classic Steak Frites
dry rub flank steak │ aioli │ hand cut frites

Juniper Dusted Venison Loin
choucroute | “Busy Bee” honey walnut beets | pomme purée
Supplement 6

Whiskey Smoked Breast of Chicken
aromatic rice and lentils | winter vegetables | wild mushroom café au lait

“AG” Signature Tenderloin of Beef
almond brie crust | lemon garlic greens | poached cranberry and foie gras jus
Supplement 9

East Coast Scallops and Jumbo Shrimp
pickled shimeji mushrooms | pomme purée | parsley root purée

“AG” Farm Winter Squash Risotto
Rosemary and Chardonnay braised rabbit | buttered brussels | “Queen Bee”  shavings


Poached Winter Pear
saffron | meringue | candy chestnut| white chocolate chestnut tart
Supplement 2

Honey Apple Torte
balsamic mascarpone | dulce de leche | tart apple raisin chutney

Rum Baba
vanilla anglaise | cranberry mousse | frosted cranberry

Chocolate Espresso Crème Brûlée
cappuccino biscotti | burnt sugar

“Andrew’s” Hand Made Gelato
fall pumpkin | dark chocolate brownie | sea salt toffee | amaretti crumbles

Artisanal Farm House Cheese
Niagara preserved fruit | crusty bread | “Beamsville” bee pollen
Supplement 6

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