Appetizers

Duck Sausage
poached duck egg | scallion whipped feta | beet purée

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

Yukon Potato and Spring Onion Velouté
lamb and ricotta wonton | 3 year cheddar

Early Spring 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

Charred Nappa Cabbage
pear | mushroom | scallion whipped feta

Roasted Brussels Sprouts
romesco sauce | toasted walnut

Grilled Butternut Squash
labneh | chimichurri | chili dust

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

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

Confit of Duck Leg
Balsamic cipollini | early spring edamame salad | soppresatta │ brandy cherries
Supplement 3

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

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

Fennel Pollen Dusted Atlantic Salmon
smoked mussels | clams | Ontario “Planet Shrimp” | saffron cioppino broth

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

Honey Soy Roasted Arctic Char
baby bok choi | dill essence | fried caper | celery root cream

Butternut Squash Risotto
rosemary and Chardonnay braised rabbit | buttered brussels | “Queen Bee”  shavings

Dessert

Poached Pear
saffron | meringue | candy chestnut| white chocolate chestnut tart

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

Early Spring Carrot Cake
carrot sponge | cream cheese icing | candy carrot | walnut compote | carrot dust

Sea Salt Toffee Crème Brûlée
ginger molasses cookie | burnt sugar
Supplement 2

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

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

Chocolate Filled Cups
Choose from: Port, Icewine, Kahlúa, Maple Cream, Framboise, Irish Cream

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.

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