LIV Restaurant’s latest Winter Menu has arrived on the scene with panache. Subtle glacés, purées and reductions blend together mouth-watering flavour revelations like the Triple Duck Burger for a bold new dining experience. Local tastes abound with the usual commitment to Niagara produce, meats, liquor and wine, which, combined with daring culinary vision, ensure there is a new dish for all to explore.
grilled 12 oz Wellington County beef striploin marinated in Silversmith Black Lager, maple and garlic, served with a peppercorn demi-glace, caramelized onion and bacon mashed potato
charcuterie board: cured meats, local fine cheeses, White Oaks honey and grainy dijon, sweet Thai chili pickled eggs, fruit chutney, salted cashews, pickled vegetables, assortment of breads
LIV caprese salad, vine ripe tomato, buffalo mozzarella, chiffonade basil and kalamata olive over lemon quinoa with Niagara balsamic reduction
grilled naan bread with roasted garlic purée, Forty Creek sautéed mushrooms, caramelized onion, maple cashews, Jordan Station Niagara heritage cheddar, grape tomato, scallions & blackened rack of Ontario lamb, pomegranate and dark balsamic reduction, wild mushrooms andcomfort cream risotto, crushed roasted pine nuts
grilled Ahi tuna, Dillon’s rose gin beurre blanc, creamy lemon and grape tomato orzo
Drost Farms triple duck burger, 8 oz ground duck and doubled smoked bacon patty, merlot soaked red onion, confit duck, maple smoked comfort cream, fried duck egg, grainy dijon aioli, Niagara lettuce and tomato on a brioche bun, served with parmesan garlic pomme frites
White Oaks honey cake, custard fill, local lavender glaze