Spring Asparagus Tartelette
duck confit | chevre cream | 15 year balsamic | dukkah

Portuguese Clams
chorizo | soppresatta | corn bread croutons | cilantro | garlic tomato broth

Ginger Carrot Velouté
red curry | coconut milk | pumpkin seeds | almond foam

Harvest “365” Spring Leaves Salad
beet carpaccio | lemon ricotta | poached quail’s egg | maple parmesan dressing

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

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

Roasted Bone Marrow “Louge”
Sortilege shot | lemon caper parsley spread | kozlicks mustard | fennel parsley salad

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


Grilled Atlantic Salmon
shrimp and spring leek wontons | steamed spring vegetables | rhubarb marmalade | rosemary porcini broth

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

Maple and Whisky Smoked Chicken Supreme
crispy prosciutto | goat cheese cous cous | creamed brussels sprouts

Lakeland Game Farm Venison
curry cauliflower | rabbit sausage and Mouton Rouge bread pudding

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

“St Davids” Sweet Pepper Pesto Risotto
beef tenderloin tips | Monforte “Providence” Cheddar | chive batons

Lake Huron Whitefish
sunchoke, rapini and honey mushroom hash | smoked spring beets | creamed celeryroot


Spring Rhubarb
chocolate terrine | Amaretto cranberry log | spring rhubarb consommé

Fresh Lemon Curd
rosemary streusel | vanilla cream | white chocolate bark | rosemary sugar rim

Callebeaut Dark Chocolate Mousse
cranberry poached pear | sweet ricotta | white chocolate cream

“Andrew’s” Hand Made Gelato
pistachio | dark chocolate | Silversmith black lager | amaretti crumbles

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