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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

 

salmon

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

 

surfturfburger

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

 

pasta

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

 

tenderloin

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


Is a painty design make picture person who has done work for for clients across North America. Currently the Interactive Designer at White Oaks, he does his best to make sure everything is good in the blog hood.

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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.

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