$59/person for 3 courses

Appetizers

Honey Roasted Squash and Pears
Celtic Blue cheese | roasted shallot | hearty greens | mulled cider vinaigrette

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

Roasted Bone Marrow “luge”
parsley and pickled radish salad | grain mustard | smoked tomato | mushroom relish
Sortilage Maple Whiskey Shot 6

Butternut and Saffron Velouté
“Kinsella’s” sunflower shoots | tart apple | crispy chick peas

Late Harvest Heirloom Farm Greens
roasted beets | crushed walnuts | honey drizzled labneh | icewine syrup

Drunken P.E.I. Mussels
pumpkin ale | chorizo | autumn squash | Jimmy Nardello
Supplement 3

House Cured Salmon Gravlax
“kinsella’s” cress apple fennel salad | smoked mustard kohlrabi | salmon caviar

Beef Carpaccio
truffle aioli | rice cracker | tender leaves and sprouted grains

Sharing Vegetables Plates

Duck Fat New Potato
boar sausage | italian parsley | butternut labneh

Crispy Brussels
farm eggplant puree | sesame | soy

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.

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.

ENTREÉS

Atlantic Salmon
spaghetti squash | cranberry and parmesan farm fennel | cioppino broth

Grilled Jumbo Quail
blueberry barley risotto | roasted mushroom | pepper bisque

Pan Seared Sea Scallops
pomme purée | soppresatta and brussel hash | butternut apple relish harrisa

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

Roasted Breast of Chicken
chickpea and quinoa fritter | chouxcroute celery broth

Sirloin of Lamb
Moroccan lentils | roasted Romanesco cauliflower | Jerusalem artichoke cream

Grilled Flank Steak
bacon and Jerusalem artichoke hash | late fall vegetables | classic “AG” dry rub

Ontario Tenderloin of Pork
pork shoulder risotto | buttered bok choi | “Upper Canada” Nanny Noir cheese

Chickpea and Quinoa Fritters
Moroccan lentils | roasted mushrooms | lemon garlic greens | pomme purée | harrisa

Dessert

Brown Butter and White Chocolate Blondie
dolce de leche | cardamom scented ganache | chocolate pop rocks

Dark Chocolate Bread Pudding
Italian meringue | Gretzky Canadian cream anglaise | freeze dried berries

Pumpkin Pie Crème Brûlée
cappuccino biscotti
Supplement 2

Honey Apple Bundt Cake
candy sunflower seeds | bourbon butterscotch | cappuccino foam

“Andrew’s” Hand Made Gelato
pumpkin | 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.

Reserve with OpenTable