As the flowers bloom, and the seasons change, so too, does the LIV Restaurant menu. The expert culinary team has created an inspiring new summer menu, emblazoned with bright colours, bold summer flavours, and fresh vegetables and herbs from close to home. Check out our sneak peak of the menu below!
Bulleit bourbon bbq glazed Atlantic salmon, parmesan truffle gaufrettes
charcuterie board: cured meats, local fine cheeses, our own honey and grainy dijon, beet soaked eggs,
fruit chutney, salted cashews, bread and chickpea crisps
grilled 8 oz Wellington County beef tenderloin, tarragon demi-glace, buttery lobster rustic mashed potato
cauliflower steak with Thai chili sauce and sweet potato purée
left: beer and our honey marinated Ontario lamb chops, grilled with roasted garlic demi-glace, warm potato salad, right: bacon wrapped veal tenderloin medallions, smoked apple demi-glace, black bean and corn hash
pan seared Pacific halibut, warm smoked tomato vinaigrette, pearl couscous salad
strawberry agnolotti stuffed with Canadian king crab and chèvre, red onion, baby spinach, red pepper,
mandarin cream
vine ripe tomato and fresh mozzarella, lemon tossed greens, olive tapenade, grilled garlic crostini and balsamic reduction
stir fried black tiger shrimp with Asian vegetables and lemon ginger jasmine rice, chickpea and sesame crisp
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