Autumn Candy Beet Salad
smoke roasted pears | walnuts | root parsley puree | ice syrup

“AG” Farm Winter Squash Velouté
saffron | maple roasted apples

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

“AG” Farm Tender Leaves Salad
roasted fennel and eggplant | lemon ricotta | quail’s egg | maple parmesan dressing

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

Harrissa Rubbed Wild Boar Fusilli
forest mushroom | root parsley pesto | “Dark Side of the Moo” cheese

“AG” Clams Casino
soppresatta | 5-year cheddar | garlic butter |
compressed pear and winter kale salad

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


Fennel Pollen Roasted Arctic Char
sweet potato gnocchi | winter mushroom |
ham hock broth

Whiskey Smoked Chicken Breast
rosemary pomme purée | pork belly collards │
cippolini onions

Rosemary and Red Wine Braised Lamb Shank
chorizo | choucroute │ “Kozlicks” triple crunch jus

Mulled Cider Glazed Loin of Venison
venison pot pie | quince essence | brussels sprout

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

Lake Huron Whitefish
lobster and mussel chowder |tarragon │
winter vegetables

Risotto of “AG” Farm Winter Squash
beef tenderloin tips | “Buffalo Bliss” brie


Pumpkin Pie Cheesecake
latte anglaise | candy ginger crust
cocoa nibs

Autumn Apple Bavarian Cream
pumpkin seed streusel | caramelized apple
bourbon butterscotch

Espresso and Chocolate Crème Brûlée
white chocolate rose petal cookie |
burnt sugar

“Andrew’s” Hand Made Gelato
salted caramel | maple walnut|
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
Crème De Menthe
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