LIV Spring ’18 Menu Highlights

LIV Spring ’18 Menu Highlights

Niagara-on-the-Lake’s mecca of fine dining, LIV Restaurant at White Oaks has released its new spring summer menu. As usual, local flavours are playfully sprinkled throughout a line-up highlighted by succulent dishes with expressive flavours.

veal chop

pan seared 16 oz veal chop, wild mushroom marsala cream sauce, vanilla bean mashed sweet potatoes


bacon chicken

bacon wrapped chicken suprême, grilled pineapple salsa, corn and black bean wild rice



 grilled salmon (Atlantic), tomatillo salsa, black bean and tomato pearl couscous salad



surf and turf burger 8 oz prime rib beef patty, fried lobster cake, lettuce, tomato, camembert cheese and tarragon aioli with blue potato salad



smoked salmon and chèvre stuffed ravioli, asparagus, red onion, grape tomato, leeks, and grilled zucchini in a lemon dill cream sauce.

charcuterie board with cured meats, local fine cheeses, honey (White Oaks) and grainy dijon, beet soaked egg, local fruit chutney, pickled asparagus, mixed nuts, assorted breads



grilled 8 oz beef tenderloin (Wellington County), gorgonzola stuffed portabella mushroom cap, shiraz demi-glace, garlic and herb roasted fingerling potatoes

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  1. Jason Dwyer

    15 May

    Great job by the culinary team, as usual, putting these plates together

  2. Ban Samara

    16 May

    This looks amazing! So excited to try it out.

  3. Lorna G

    17 May

    I wouldn’t be able to pick just one! They all look amazing, my mouth is watering now! I’ll have to make sure I get for dinner a couple times this summer to try them out!

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