Spring Rhubarb and Ramp Tartlette
rhubarb shavings | pickled ramp | pistachio | “Kinsella’s” white truffle micro salad

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

House Cured Salmon Gravlax
wasabi cress apple fennel salad | smoked mustard | Jerusalem artichoke | salmon caviar

Grilled “Thwaites Farm” Asparagus
crab salad | 63 degree hen egg | crushed almond | buttermilk dressing

Sharing Vegetables Plates

Niagara Fiddleheads
polenta | 15yr balsamic

Spring Asparagus
romesco | dukkha | boiled egg

Ontario Sunchokes
St David’s eggplant | EVOO | 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


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

Confit of Duck Leg
balsamic cipollini | soppresatta | early spring edamame salad | 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

Coffee Crusted Venison
“Pristine” edamame |  roasted Maitake mushroom | chestnut café au lait

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

Honey Soy Roasted Arctic Char
fiddle heads | dill essence | fried caper | celery root cream

Butternut Squash Risotto
rosemary and Chardonnay braised rabbit | fiddle heads | “Queen Bee”  shavings


Honey Rhubarb and Custard Tart
pistachio gelato | crystalized basil | rhubarb gel

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

Chocolate Hazelnut Cheesecake
freeze dried berries | micro basil | walnut candy

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

“Andrew’s” Hand Made Gelato
Nutella | 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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