Our Menu 2018-11-15T01:22:01+00:00
  • AG Inspired Cuisine Menu


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

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

Roasted Bone Marrow “Luge”
fennel parsley salad | crostini | bacon jam
add Sortilege maple whiskey shot 4

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

“AG Farm” Late Season Heirloom Greens
crisp basil | rye soil | “Best Baa” feta | tomato olive oil emulsion | 15 year balsamic

Charred Octopus Salad
“AG Farm” fennel bee pollen salad | apple fennel puree | compressed apple | chili dust
Supplement 3

“AG Farm” Sweet Kale Salad
pickled squash | watermelon radish | pesto shrimp | green goddess dressing

Candy Beet Salad
goat cheese fondue | dukkha | hazelnut vinaigrette

Sharing Vegetables Plates

Roasted Brussels Sprouts
romesco sauce | toasted walnut

Apple Ginger Cabbage
horseradish aioli | 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


Cornbread Crusted Atlantic Salmon
ginger, apple, and cabbage sauté | blue potato | chimichurri

Roasted Lamb Sirloin
autumn mushrooms | porcini broth | lentils and aromatic rice | lamb sausage

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

Crisp Skin Chicken
aromatic rice and lentils | smoked eggplant purée | autumn vegetables

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

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

Autumn Squash Risotto
Rosemary and Chardonnay braised rabbit | buttered brussels | “Queen Bee”  shavings


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

Poached Cranberry Mille Feuille
dark chocolate ganache | pistachio | maple sugar filo| raspberry ice
Supplement 3

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

“Andrew’s” Hand Made Gelato
fall pumpkin| dark chocolate brownie | coffee | 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