$59/person for 3 courses

Appetizers

Charred Green Broccoli
crab salad | 63 degree hen egg | crushed almond | buttermilk dressing
Supplement 3

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

Lime and Corriander Frog Legs
cucumber and feta salad | apple kohlrabli slaw | green goddess dressing

Autumn Corn Bisque
farm piccalilli | popcorn

Late Summer 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

Roasted Eggplant
goat cheese | romesco | dukkha

Carraway Roasted Heirloom Carrots
labneh | pesto

Blistered Shishito Peppers
farm eggplant puree | 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.

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
ginger peach, corn and cabbage saute | Heritage tomato consommé

Confit of Duck Leg
farm vegetable ratattouille | edamame salad

“The Grill Room”
cucumber cous cous | garden vegetables | red wine sauce | classic “AG” dry rub
Bone-in Pork Chop
Flank Steak

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

Roasted Breast of Chicken
late summer corn bread | pickled red cabbage | chimichurri

Butter and Tarragon Halibut
cucumber cous cous | lemon greens | compressed cucumber | ginger carrot vinaigrette
Supplement 3

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

Gemelli Noodles and Organic Mushroom
smoked venison bolognaise | farm chard | summer peas | “Queen Bee” shavings
(can be made vegetarian)

Dessert

Niagara Stone Fruit Tart
lemon curd | Oreo soil | pistachio gelato

Cointreau Kissed Niagara Strawberries
cranberry pound cake | freeze dried strawberry | white chocolate ganache
Supplement 2

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

Summer Peach Cake
grilled peaches | balsamic mascarpone | dolce de leche

“Andrew’s” Hand Made Gelato
strawberry rhubarb | 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