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