LIV Restaurant’s delightful Winter Menu is now available to the public to savour and indulge. A treat for fine diners of all types, this season’s menu is full of flavours inspired by the wild, including whiskey braising, Canadian cheeses, cuts of bison, maple vinaigrette and fried lotus root.

mustard and red wine marinated rack of lamb (Ontario), wild mushroom and Niagara gold risotto, bourbon soaked pearl onion jus

poached pear salad with merlot poached pear, candied walnuts, frisée, red onion, blue cheese (Thornloe), apple cider and maple vinaigrette

 pistachio crusted pan seared scallops, dijon spaetzle, roasted pepper cream

bison tenderloin medallions, sweet potato baton, herbed port reduction, parsnip crisp

bacon wrapped grilled 8 oz beef tenderloin (Wellington County), mashed celeriac and yukon potato, roasted prawn, pink peppercorn cream

eggplant parmesan with goat cheese and parmesan (Upper Canada), cavatelli pasta, sundried tomato rose sauce

crisp naan bread duck confit with roasted garlic and shallot purée, toasted cashews, caramelized onion, smoked brie, grilled apples, pomegranate reduction

pan seared sea bass (Chilean), vanilla poached fingerling potato, blackberry beurre blanc, fried lotus root