MENUS Niagara’s Official Menus Magazine
Your guide to the finest restaurants in the Niagara Region. www.todaymagazine.ca Menus 1
Grab an intimate table for two, four or more and find eye-catching dishes adorned with the finest cuts of meat and decadent, fresh seafood on the tables of The Western Door Steakhouse. Sit back and take it all in as our classically trained staff members satisfy your every need and our expert chefs prepare dishes that will dazzle both your eyes and taste buds. For a special occasion or an everyday occasion made special, The Western Door Steakhouse is a winner every time.
CALL 1-877-8-SENECA FOR RESERVATIONS.
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Niagara has truly been blessed with an abundance – fresh produce, tender fruits, meats, poultry and fish. We have award-winning wines that are world renowned and some of Ontario’s best dining experiences. But even the freshest ingredients need to be prepared with care, by experienced Chefs who know how to highlight regional and seasonal flavours with innovative recipes that can surprise our palates even while we enjoy a traditional favourite. Please enjoy Menus Magazine. We hope it helps guide you to a remarkable dining experience that you will not soon forget. Sincerely, Daniel Pasco
Menus Magazine is published by Rev Publishing Inc. All opinions expressed in Meuns Magazine are those of the authors and do not necessarily reflect the view of Menus Magazine, it’s employees or owners. Reasonable care is taken to ensure that the information contained in this magazine is as up-to-date and accurate as possible, as of the time of publication, but no responsibility can be taken by Menus Magazine for any errors, omissions or comments made by writers or interviewees that are contained herein. Furthermore, responsibility for any losses, damages or distress resulting from adherence to any information made available through this magazine is not the responsibility of Menus Magazine. All unsolicited manuscripts and/or photographs submitted are assumed to be intended for publication or republication in whole or in part. The right to alter, edit or refuse photos and/or manuscripts intended for publication is assumed. All unsolicited material submitted to Menus Magazine are submitted at the author’s risk. Manuscripts and or photographs intended to be returned must be accompanied by sufficient postage. Menus Magazine does not assume any responsibility for any claims of our advertisers and reserves the right to refuse any advertising.
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AG INSPIRED CUISINE
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About AG Inspired Cuisine Inspired by freshness. Inspired by the seasons. Inspired by Niagara. Brought together by the inventive hand of Executive Chef Cory Linkson, beautifully designed, unique, and delicious dishes are crafted to satisfy the palate, while remaining true to the very essence of the ingredients. Cory’s cooking style is steeped in Classical French technique with a contemporary regional and seasonal sensibility. It is a style that allows the best quality ingredients to stand on their own merits, where long reductions and deep flavours can be found in every dish. When asked about his commitment to local ingredients, Chef Linkson replies: “Our commitment to fresh and local ingredients is the core of what we do. We operate a 1 acre farm dedicated to growing specifically for our dishes. I’ll be out there in the morning picking exactly what will be served
Sample Menu Appetizers
tonight. It’s as close as you can get really. I love the strong connection between earth and plate and how much closer that brings our guests to the true taste of the food”. It truly is inspired cuisine. Located inside the Sterling Inn & Spa, AG Inspired Cuisine has become renowned for its ever-changing menu, expansive and 100% VQA wine list and many awards; including a top-5 restaurant win in Canada. Every aspect of AG Inspired Cuisine is designed to delight. A posh and modern interior invites you to enjoy and relax. The service is second to none; attentive while non-intrusive and highly knowledgeable about the dishes and the perfect wine to accompany them. Live music accompanies dinner on weekends along with tasty bar treats and specialty drinks. You have to try the Icewine Martini!
Cuisine Fine Dining Features Offers a 100% VQA wine list Hours of Operation Dinner Tuesday to Sunday 5:30 pm to 11:00 pm Reservations recommended 5195 Magdalen Ave. Niagara Falls, ON L2G 3S4 289.292.0005 www.agcuisine.com
CREAMY SWEET CORN VELOUTÉ
Sweet and spicy kettle corn, chili oil SPICE RUBBED ‘NIPPISSING’ QUAIL
Ginger and yellow plum sauce, house pickles, smoked bacon, potato salad, smoked mustard aioli
Entrées TENDERLOIN OF BEEF FROM “PERTH COUNTY” Almond brie crust, lemon garlic greens, red currant and foie gras jus ROASTED LOIN OF RED DEER
Sweet corn polenta cake, thyme and black pepper grilled apricots, rosemary jus CRAB CRUSTED WEST COAST HALIBUT
Fresh maitake mushrooms and soppresatta, rainbow swiss chard, “Kozlics” triple crunch cream
Desserts AMARETTO CHEESECAKE
Mascerated peaches, plums and apricots, crumbled ameretti biscuits, sorrel ARTISANAL FARM HOUSE CHEESES
Niagara preserved fruit compote, crusty bread, “Beamsville” bee pollen BUTTERMILK AND VANILLA PANNA COTTA
Maple sugar roasted peach, milk crumbs, peach and ginger coulis Menus 7
A hidden Niagara treasure. Two Sisters Vineyards marks the beginning of a new chapter. Gently unfolding over 7 6 acres, Two Sisters Vineyards tells a story of a simpler time, celebrating nature’s landscape and the endless beauty of graceful architecture.
Areas so inviting, you may wish to revisit your itinerary and linger a while.
Enjoy a glass of our wine and experience the art of true winemaking. Delight your palate with Italian-inspired dishes at Kitchen 7 6.
240 John Street East, Niagara~on~the~Lake, Ontario L0S 1J0 8
Telephone: 905.468.0592
TWOSISTERSVINEYARDS.COM
find anything. anywhere.
™
BRASA
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About Brasa Sample Menu Following a centuries-old tradition of cooking on an open fire, Brasa showcases the flavours and cultural flair of Brazil. Guests enjoy an authentic Brazilian experience where 12 cuts of succulent beef, pork, chicken, and lamb are carved tableside by authentic Brazilian gaĂşchos.
Appetizers Choose from over 70 items on our gourmet buffet. A vast assortment of salads, grilled vegetables, smoked and braised salmon, potato, fried bananas, and authentic Brazilian fare. Every table is served traditional Brazilian sides of polenta and Brazilian cheese bread.
EntrĂŠes CHICKEN BREAST WRAPPED IN BACON
Tender and flavourful chicken breast wrapped in crispy bacon BEEF TOP SIRLOIN
Extremely tender with a unique, flavourful taste
Desserts GRILLED PINEAPPLE
Grilled pineapple with a brown sugar glaze
Cuisine Authentic Brazilian Features Seating Capacity of 300 Complimentary Valet Parking Hours of Operation Open Daily for Dinner Reservations Recommended 6361 Fallsview Blvd. Niagara Falls, ON L2G 3V9 Telephone 905.353.7187 www.BrasaNiagara.com
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CABO CANTINA
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About Cabo Cantina Cabo Cantina is the newest addition to the thriving restaurant and social scene in Niagara Falls. Open seven days a week for dinner and entertainment, Cabo Cantina delivers traditional and modern Mexican cuisine at its finest.
For those with pure food indulgence in mind, come next door and sate your desires with our ever changing internationally and seasonally inspired small plates. We love food, lots of different food, just like you.
Sample Menu Appetizers GUACAMOLE FOR TWO
Traditional handed blended at your table, cilantro, lime, serrano chile, crisp tortillas. SHROOMS
Pan seared mushrooms, chipotle cream, oaxaca cheese. SOPA AZTECA
Chicken, roasted tomato chile broth, served with avocado, crisp tortilla, lime cream, cojita cheese. FLAUTAS THREE
Yucatan pulled pork in crisp fried tortillas, guacamole, chipotle cream, salsa di arbol ( hot stuff ).
EntrĂŠes HOT SKIRT
Grilled natural skirt steak, oven dried chipotle sauce, cilantro garlic chimichuri, chili lime fries.
Cuisine Mexican Features Live Entertainment Late Night Specials
PESCADO
Grilled swordfish steak, sea scallops, lime mango quinoa, white garlic broth.
Hours of Operation 7 days a week, 12pm-12am Reservations start at 5pm
COCA COLA
Chunks of pork shoulder Boston cut, marinated in Coca Cola, side of salsa de Arbol sauce ( hot stuff ), mac n chorizo. SHRIMPA
Open faced wheat quesadilla, chile marinated shrimp, Mexican cheeses, roasted corn, mango slaw.
5845 Victoria Ave, Niagara Falls, ON L2G 3L6 Telephone 905.357.4500 www.caboniagara.com
Desserts MANGO LIME CREME BRULLEE MEXICAN CHOCOLATE MOUSSE CAKE
With Dulce de Leche. CHURROS With chocolate caramel sauce, dusted with icing sugar. ROASTED PECAN VANILLA ICE CREAM
With sea salt caramel macaroons.
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CASA MIA RISTORANTE
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About Casa Mia Ristorante Casa Mia is an award-winning, fine-dining restaurant, dedicated to providing a quiet, intimate dining experience. There is an expression in Italian “la piazza e fatta per tutti” that translates as “this square is for everyone.” Casa Mia is that piazza. The renowned Niagara restaurant,
which has been owned and operated by the Mollica family for the past 25 years, serves as a gathering place for food lovers who pay homage to the creativity, flair, and culinary expression that defines matriarch and Chef Luciana Mollica.
Sample Menu Appetizers CARPACCIO OF CURED BEEF TENDERLOIN
Arugula, parmigiano reggianno, balsamic and truffle oil WARM MUSHROOM SALAD
Sautéed woodland mushrooms, baby lettuces, goats cheese and balsamic reduction FOIE-GRAS
Composed daily
Entrées VEAL CHOP
Pan-seared provimi veal, truffle infused demi-glace
RACK OF LAMB
Dijon crusted Australian lamb, with roasted pearl onions and rosemary SPAGHETTI “CARTOCCIO” Spaghetti with lobster, scallops, crab and mussels, oven-baked in parchment paper
Desserts TIRAMISU
Lady finger cookies soaked in Espresso, with mascarpone cream cheese STRAWBERRY FLAMBE FOR TWO
Strawberries with grated black pepper flambéed with Sambuca and served with ice cream
Cuisine Italian Features Free Shuttle to and from Niagara Falls Wine Spectator Award of Excellence Offers an array of Italian specialties Wine from across the globe – Niagara to Australia Live Entertainment Hours of Operation Monday – Thursday 11:30 a.m. to 10 p.m. Friday 11:30 a.m. to 11 p.m. Saturday 5 p.m. to 11 p.m. Sunday 5 p.m. to 11 p.m. Reservations Recommended 3518 Portage Rd Niagara Falls, ON L2J 2K4 Telephone 905.356.5410 www.casamiaristorante.com
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COCO’S TERRACE BAR & GRILL
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About Coco’s Terrace Bar & Grill Dine indoors next to a cozy fireplace in Coco’s Steakhouse or experience Niagara’s ultimate outdoor Fallsview patio. Enjoy Terrace dining under starlit
skies amongst flaming torches complete with Tiki bar, outdoor wood-fired rotisserie, seasonal nightly entertainment and Niagara’s only patio bonfire.
Features Tiki Bar and Woodfire Pizza Seconds from the Falls
Sample Menu Antipasti
PIZZA VEGETARIANA
Topped with Gruyere Cheese
Tomato sauce, mozzarella cheese, mushrooms, green peppers, red peppers, onions, broccoli and olives
ESCARGOTS BOURGUIGNON
COCO’S SPECIAL PIZZA
Shrimps and Scallops “Provencale” Baked in Tomato and Garlic Herb Butter
Tomato sauce, mozzarella and Swiss cheese, chicken breast, red peppers, rosemary and olives
FRENCH ONION SOUP
Mr. Coco’s Pizza/Bar Wood Fired Oven
Cuisine Euro-Inspired
Dessert
PIZZA AMERICANA
FRUIT PIES
Tomato sauce, mozzarella cheese, pepperoni, mushrooms and bacon
Apple, blueberry and cherry
PIZZA CAPRICCIOSA
Chocolate or lemon
Tomato sauce, mozzarella cheese, mushrooms, ham, onions, green peppers, olives and artichokes
MASCARPONE CHEESE CAKE
Hours of Operation Winter Hours 8 a.m. to 10 p.m. Summer Hours 8 a.m. to 12 a.m. 5339 Murray St Niagara Falls, ON L2G 2J3 Telephone 905.356.1333 Toll Free 1.800.263.9393
MOUSSE CAKE
GRAND MARNIER CHOCOLATE “TERRINE”
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COPACABANA
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About Copacabana Experience high-energy Brazilian dining, live band and DJ, six days a week as well as sexy and talented capoeira/samba performances on weekends. Our mouthwatering menu includes over 20 types of delicious, charcoal grilled meats, a harvest table filled with fresh made in front of your eyes pastas, salads and sides,
exotic cocktails, decadent, Brazilianinspired desserts and fine international wines. Complimentary “Copacabana” party bus available for pick up and drop off seven days a week. Copacabana is not just about dining, it’s about the experience!
Sample Menu Harvest Table
SLANK STEAK
Fraldinha
BANANA FRITA
Deep-fried bananas
CHIMMICHURI SKIRT STEAK
BBQ SKIRT STEAK
Fraldinha BBQ
ARROZ BRANCO
Brazilian White Rice
Features Capacity 250 people Complimentary Limo Service Valet parking available Hours of Operation Lunch TBA Dinner 4 p.m. to 11 p.m. Reservations Recommended
Fraldinha com Chimmichuri
PAO DE QUEIJO
Brazilian Cheese Bread
Cuisine Brazilian Grill
BEEF SHORT RIBS
Costela de Boi
Niagara Falls 6671 Fallsview Blvd, Niagara Falls, ON L2G 7G1 Telephone 905.354.8775
FEIJOADA
Brazilian Black Beans HOUSE/GREEK/CESAR SALADS
CHICKEN
Frango
Sliced Prosciutto, Salami and Mortadella Sliced Bocconcini, Cheddar, Asiago cheeses
LAMB
Rodizio - 21 Varieties
Roasted Cinnamon Pineapple
TOP SIRLOIN
Picanha GARLIC SIRLOIN
Picanha com alho GRILLED SIRLOIN
Carneiro SALMON
Dessert
150 Eglington Ave. E Toronto, ON M4P 2K5 Telephone 416.916.2099
PETIT GATEAU BRIGADEIRO (BREE-GA-DARO)
www.thecopa.ca
BRAZILIAN FLAN
Picanha Fatiada (Brasil)
BEIJINHO (BAY-ZHEE-NIO)
PARMESAN FILET MIGNON
COPA CRUMBLE
Filet Mignon com parmesao
Toronto 230 Adelaide St.. W Toronto, ON M5H 1W7 Telephone 647.748.3211
BEACH BODY BROWNIE PRIME RIB WITH CHEDDAR
Alcatra com Queijo
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KOI
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About Koi Koi can neither be defined as your traditional Chinese nor Japanese restaurant. Rather, this pan-Asian restaurant at Seneca Niagara Resort & Casino in Niagara Falls, New York offers a culinary fusion of foods as diverse as the continent of Asia. Koi opened in 2006 as part of the hotel tower addition. Since then, it has gained
a reputation as the place to go for one of the widest varieties of Asian food in the Western New York region. “We have authentic Japanese food, Thai food, Vietnamese food, Chinese food, American-Chinese food, and more,” said Gary McHale, executive chef at Seneca Niagara Resort & Casino. “You could call it a blend of Asian foods all under one roof.”
Sample Menu Appetizers
Rice
CRAB RANGOON Crispy wonton filled with crab, cream cheese and scallions
ROAST PORK RICE BOWL Sweet roast pork and vegetables over steamed rice
SEAWEED SALAD Seaweed, lettuce and sesame seeds
THAI BASIL CHICKEN FRIED RICE Chicken, purple basil, tomato
SHUMAI Pork, shrimp and mushroom steamed dumplings with special soy sauce
Entrées
Soups
PEKING DUCK Sliced duck, scallion, hoisin and Chinese steamed buns
ROAST DUCK NOODLE SOUP Roast duck with egg noodles in a light chicken broth
MAGGI BEEF WITH CHINESE BROCCOLI Beef sautéed with Maggi soy sauce and basil over Chinese broccoli
ASPARAGUS CRAB SOUP Tender crab meat in chicken broth with mushrooms, asparagus and tofu
Stir-fried with snow peas, bell pepper and baby corn in sweet soy sauce
TOM YUM SOUP Thai clear hot and sour soup with shrimp, tomatoes, mushrooms and lemongrass
IMPERIAL SEA ABALONE Whole abalone, slow-braised with special seasonings and broth
CASHEW THAI CHICKEN
asian cuisine
Cuisine Pan-Asian Cuisine Features Unique décor and layout Foods prepared in plain view Koi Noodle Bar offers quick and savory items High-energy environment Moderately priced menu 10-minute walk to the edge of Niagara Falls Free valet and self-parking available Superior service Gaming comp points can be used as payment Hours of Operation Sunday – Tuesday 5 p.m. to 10 p.m. Friday and Saturday 5 p.m. to 10:30 p.m. Closed Wednesday & Thursday Reservations Recommended Koi is located near the hotel lobby inside Seneca Niagara Resort & Casino and is open Friday through Tuesday, beginning at 5 p.m. To make reservations, call 1-877-8-SENECA (1-877873-6322). For more information, please visit www.SenecaCasinos.com
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LA CASCATA
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About La Cascata When you look up at the la Cascata entrance sign from the hotel lobby at Seneca Niagara Resort & Casino, you’ll see the words “Fine Italian Dining.” But don’t let that give you the wrong impression about the restaurant. La Cascata is a place that caters to a variety of tastes and price ranges, and you’ll feel at “home” when you dine.
A key ingredient for the “Sunday dinner” feel at la Cascata is the fact that all dishes are made from scratch. The team painstakingly searches for the very best products to use in the kitchen, such as San Marzano tomatoes for sauces and daily-made soups. They also make it a point to only use recipes from different regions of Italy.
Sample Menu Appetizers
Entrees
FRIED CALAMARI
STUFFED CHICKEN BREAST
zucchini, marinara, grilled lemon, citrus aioli
prosciutto, sundried tomato, fresh herbs, garlic cream sauce
BANANA PEPPER CAKES
PORK PORTERHOUSE
Hungarian pepper, Parmigiano-Reggiano, stewed tomatoes WAGYU BEEF CARPACCIO
20 ounce, cherry risotto, apple chutney, cherry brandy demi-glaze SEA SCALLOPS
citrus aioli, Parmigiano Reggiano, arugula, extra virgin olive oil
citrus frisée salad, pine nut gremolata, caramelized cauliflower
BRUSCHETTA
SALMON
garlic crostini, ricotta, tomatoes, kalamata olives, balsamic glaze
lump crab & scallion smashed potatoes, beurre blanc
Pasta
Dessert
FETTUCCINE ALFREDO
STRAWBERRY GENOISE
chicken breast, Parmigiano-Reggiano, mascarpone cheese
white chocolate sauce, Frangelico, toasted almonds
LOBSTER RAVIOLI
BASIL PANNA COTTA
dill cream sauce, poached Maine lobster
roasted strawberry compote, almond tuile
SEAFOOD LINGUINE
HAZELNUT RICOTTA RAVIOLI
shrimp, scallops, mussels, clams, calamari, garlic fennel broth
raspberry honey, white chocolate gelato, caramelized hazelnuts
Cuisine Authentic House-Made Italian Cuisine Features More than 120 bottles of wine from around the world Traditional Italian recipes Highest-quality ingredients in entrées Fine-dining feel at modest prices Private room available for up to 32 guests 10-minute walk to the edge of Niagara Falls Free valet and self-parking available Superior service Gaming comp points can be used as payment Hours of Operation Wednesday, Thursday 5 p.m. to 10 p.m. Friday and Saturday 5 p.m. to 10:30 p.m. Sunday 5 p.m. to 9:30 p.m. Monday and Tuesday Closed La Cascata is located near the hotel lobby and opens at 5 p.m. for dinner from Wednesday through Sunday. Reservations are strongly encouraged and can be made by calling 1-877-8-SENECA (1-877-873-6322). For more information, please visit www.SenecaCasinos.com
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LIV RESTAURANT
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About LIV Restaurant LIV Restaurant is the award-winning, unforgettable gem, located at White Oaks Resort in Niagara on the Lake. Executive Chef Michael Price has refined the menu at LIV Restaurant to reflect the seasons and focus on locally grown produce. The ambiance at LIV is muted and chic, creat-
ing a relaxing, contemporary dining experience. This modern and award winning Niagara-on-the-Lake restaurant is passionate about providing the highest level of service and an extensive and authentic Niagara Wine list along with it. Cuisine Fusion/Eclectic, Contemporary American
Sample Menu Appetizers
GRILLED SEA SCALLOPS SKEWERS
and fresh mozzarella with basil leaves, balsamic reduction, grilled black olive loaf
with apricot glaze, sriracha and red pepper jasmine rice with grilled corn and crispy leeks
GRILLED NAAN PIZZA
PAN SEARED BISON TENDERLOIN MEDALLIONS
sundried tomato pesto, shallots, chorizo sausage, baby spinach, niagara gold cheddar
brown maple butter and dillon’s white rye bean ragout
VINE RIPE TOMATO
Features Astute Selection of Local & International Wines Complimentary and Valet Parking Hours of Operation Open for Dinner 7 Days a Week 5 p.m. to 10 p.m. Open for Breakfast 7 Days a Week 7 a.m. to 11 a.m.
CURRIED WILD MUSHROOM ASIAN BENTO BOARD
vegetable hand roll, shrimp and honey mushroom stuffed cucumber, california roll, wasabi aioli, sweet chili sauce 4X: crab cake, smoked tomato aioli; lobster roll, pineapple sauce; seared scallop, asian slaw; jumbo prawn, roasted garlic purée
SHELLFISH
Entrées COFFEE BRINED MUSCOVY DUCK BREAST, niagara black cherry chutney, vanilla bean sweet potato mash
sweet potato and green lentil with coconut jasmine rice, kale, baby spinach, avocado, roasted cashews
Desserts FONDUE FOR TWO
White Oaks Resort & Spa 253 Taylor Rd SS4 Corner of Glendale Ave & QEW Niagara-on-the-Lake, ON L0S 1J0 Telephone 905.688.2500 www.whiteoaksresort.com/liv/
FLOURLESS CHOCOLATE ARMAGEDDON CLASSIC VANILLA CRÈME BRÛLÉE
With tuile cookie RAW, VEGAN, GLUTEN FREE CASHEW “CHEESECAKE” with coconut cream
BLUEBERRY
8 OZ BEEF TENDERLOIN roasted red pepper and chèvre stuffed portabella cap, port wine and rosemary demi-glace, herbed fingerling potatoes GRILLED
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EVAN’S
WINE By Evan Saviolidis
RATINGS
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WHITE 91 Konzelmann Estate Winery Vidal Icewine 2010, Niagara ($65) This Icewine has started to reveal mature notes of caramel, alongside the dried apricots, peach compote, marmalade, nuts, spice and honey. Full bodied and super rich, the acidity is on the low end, so chill it well and drink with blue cheese or a terrine of foie gras. (ES) 91 Tawse Winery Quarry Road Gewürztraminer 2013, Vinemount Ridge ($24.95) Without a doubt, this is a brilliant off-dry Gewürz! It serves up peach, honey, rose water, cardamom, ginger, cold cream, lychee and pineapple. The palate is thick with soft acidity, 12% alcohol and a super satisfying finale. Drink until 2016 to take full advantage of it exuberance. Pair with Thai food. (ES) 91 Vineland Estates Elevation Riesling 2008, Niagara Escarpment ($30) For me, 2008 was one of the best vintages ever for Riesling in Niagara. That said, Brian Schmidt, Vineland’s winemaker, saw something special in this wine, and decided to age a few cases so as to allow nuance to develop in the bottle – a judicious call! Perfumed, the bergamot, honey, peach, lime, crushed rock and white flowers beguile. The balance, crisp acidity, concentration and a long finale will ensure another a decade of aging, at least. If you are a Riesling lover, do not miss out on this beauty! (ES) 90 Two Sisters Vineyards Unoaked Chardonnay 2013, Creek Shores ($24) Two Sister’s is a stunning new winery right beside Peller Estates in Niagara-on-the-Lake. Think of this wine as an amped-up, ripe Chablis, what with all of its aromatic pear, green apple, citrus, white peach, lime, yeast and minerals. Oysters and freshwater fish were made for this beauty! (ES) 90 Stratus White 2012, Niagara ($44)
Evan Saviolidis is a Wine Tasting Challenge Grand Champion, journalist for Canada’s largest winemagazine, Quench, Instructor for the Canadian Association of Professional Sommelier and teaches wine appreciation courses in Niagara at WineSavvy. For complete information, please visit evanwinesavvy.com 100 Point Scale 95-100= Outstanding 90-94=Excellent 85-89=Very Good 80-84=Good 75-79=Drinkable
The release of this Stratus White celebrates two significant milestonesthe 10th bottling of this wine as well as the 10th anniversary of the opening of the winery itself. Unlike previous renditions, this full-bodied white is a blend of only three grapes (usually 5 to 6) - 43% Chardonnay, 42% Sauvignon Blanc and 15% Semillon. A bouquet of peach, pineapple, honey, pear, spice, vanilla, wax and cream is complimented by sound acidity. Fleshy, with excellent length, it should drink well over the next 3 to 4 years. (ES) 90 Mike Weir Family Vineyard Limited Edition Unoaked Chardonnay 2012, Niagara ($19.95) This non-forested Chardonnay offers up generous aromas of peach, honey, mango, banana, pineapple and sweet apple. The palate is ripe and concentrated, adding dashes of spice and cream, as well as an extended finale. It is ready to drink tonight with a filet of mahi-mahi topped with a fruit salsa or roast chicken. (ES) >>
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90 Thirty Bench Winery Small Lot Riesling Triangle Vineyard 2013, Beamsville Bench ($30) From a vineyard planted in 1981, comes this redolent Riesling full of bergamot, kaffir lime, white peach, petrol and smokey minerals. The tension between acid and slight residual sugar is beautiful. The long finale will ensure a decade or more of life ahead. Red snapper in a red curry/peanut sauce or chicken satay will be magical with this wine. (ES ) 89 Palatine Hills Sauvignon Blanc Neufeld Vineyard 2013, Niagara Lakeshore ($18) This is a superb barrel fermented Sauvignon Blanc. Huge fruit salad, honey, passion fruit, guava, pink grapefruit, cream, spice and mineral weave around a core of refreshing acidity. Fine depth and excellent length make for an ideal partner with a halibut filet or even a grilled rosemary scented veal chop. (ES) 88 Ravine Vineyard Sauvignon Blanc 2013, Niagara ($28) Lime, gooseberry, nectarine, white grapefruit, herbs and minerals weave around a medium body and crisp personality. It is linear with very good length and is a perfect pairing with a grilled vegetable salad topped with goat cheese or chilled shellfish. (ES) 88 Palatine Hills Prestige NV, Niagara Lakeshore ($22.95) Even though the label says it is non-vintage, the majority of the base wine for this bubbly came from the cool 2009 vintage, which was perfect for sparkling wine production. Made from 100% Chardonnay, it spent 30 months on the less, imbuing the wine with yeast, brioche, cream, peach, anise, and apple qualities. The palate shows fine mousse, fresh acidity and superb length. (ES) 88 Riverview Cellars Angelina’s Reserve Gewürztraminer 2012, Niagara River ($19) A rather opulent and creamy Gewürz with a fragrant nose of pineapple, flowers, peach, lime, green melon, ginger and spice. There is some residual sugar and solid acid to round out the rich texture. Chill well before serving. (ES) 88 Legends Estates Terroir Semillon 2013, Lincoln Lakeshore ($17.50) This is one of the few mono-varietal Semillons produced in Ontario - a grape which suffered substantial damage from the severe winter of 2014. Peach, honey, kiwi, wax, spice and lanolin meet up with crunchy acidity and a slight sweetness. Drink now. (ES)
RED 91 Pondview Winery Bella Terra Cabernet Sauvignon Unfiltered 2012, Four Mile Creek ($34.95) Being a big fan of the 2010 version of this wine, I was hoping that the 2012 rendition would be just as glorious - well, it is! Full-bodied, yet elegant, this 14.3% alcohol wine doles out the blackberry, cassis, violets,
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raspberry, mocha, mint, roasted herbs and graphite qualities. The tannins are still forceful, so hold for two years and then drink until 2022. (ES)
gritty tannins which require some more bottle age to sort themselves out. Drink from 2016 to 2021. (ES)
91 Reif Estate Winery Meritage 2012, Niagara River ($34.95)
89 Redstone Pinot Noir Limestone Vineyard 2012, Twenty Mile Bench ($29.95)
For the number lovers, this is a blend of 47% Cabernet Sauvignon, 43% Merlot and 10% Cabernet Franc. For the wine lovers, this is a full-bodied red with a complex bouquet of sweet vanilla, cassis, violets, raspberry, cocoa and mint. Length is fabulous with tannic structure to ensure a decade of aging. (ES)
Even though this Pinot comes from the warm 2012 vintage, it displays poise and elegance. The brilliant ruby colour heralds the plum, raspberry, cherry, earth, cocoa and spice. The acid is fresh and the tannins are supple, so drink now over next two to three years. Pair with charcuterie or ahi tuna steak. (ES)
91 The Foreign Affair Dream 2012, Niagara
89 Rockway Vineyards Reserve Meritage 2012, Twenty Mile Bench ($19.95)
This appassimento-style blend of 33% Merlot, 33% Cabernet France, 29% Cabernet Sauvignon and 5% Petit Verdot is truly impressive. Clocking in at 14.7% alcohol, it sings with chocolate, blackberry, kirsch, violets, dark cherry, prunes and a hint of rubber. Full-bodied, with some residual sugar, the wine is already approachable, but will handle another half decade in the cellar. (ES)
This wine proves why we blend Cab Sauv, Cab Franc and Merlot together - each varietal compliments the others! This rich and velvety red doles out the dark fruits, mocha, vanilla, anise, coconut, mint and violets. It is stylish with excellent length. Drink over the next 8 years.
91 Trius Grand Red 2012, Niagara ($55)
With 18 months of barrel aging under its belt, this medium to full-bodied Franc shows off raspberry, coconut, herbs, cassis, violets and vanilla qualities. There is very good length as well as some unresolved tannin which suggests aging until the end of 2015 and then drink until 2022. (ES)
If you thought the 2012 Trius Red was great, wait until this beauty crosses the lips. Full-bodied and elegant, the layers of cassis, dark cherry, vanilla, violets, herb, spice and earth carry long on the finale. The fine tannins will ensure it ages over the next decade. A blend of 37% Cabernet Sauvignon, 36% Merlot and 27% Cabernet Franc. (ES) 90 Two Sisters Merlot 2010, Niagara River ($48) A broad shouldered, fruit forward, oaked Merlot, which is starting to show some complexity from age. The plum, cherry, blackberry, cocoa, coffee, spice and cedar are layered on a thick texture, soft tannins and a long finale. Drink over the next 2 to 3 years. (ES) 90 Reif Estate Winery Merlot Reserve 2012, Niagara River ($25.95) There is almost a port-like quality with all the overripe plum, blackberry and cherry qualities. Add in the spice, cocoa and earth, as well as a rich texture and great length and you have one fine bottle of Merlot which will age gracefully over the next five years. (ES) 90 Ravine Vineyard Cabernet Sauvignon 2012, St. David’s Bench ($35) Elegant, the opaque black colour heralds the cassis, vanilla, spice, mint, violets, cocoa and smoke which are framed on a refined, medium body. There is great length and suave tannins, so drink until 2020. Pair with rack of lamb. (ES) 90 Château des Charmes Merlot St. David’s Bench Vineyard, St. David’s Bench ($29.95) This is one serious Merlot, which has benefited from the heat of the 2012 vintage. Full bodied, it hits the senses with plum, blackberry, vanilla, cocoa, vanilla, anise and dried herbs. It is concentrated, with a long finale and
89 Rockway Vineyards Small Lot Block 11-140 Cabernet Franc 2012, Twenty Mile Bench ($24.95)
89 Malivoire Stouck Vineyard Meritage 2011, Lincoln Lakeshore ($29.95) Here you will find a great Meritage from a less than easy vintage for dark grapes. Medium body, the raspberry, cassis, savoury herbs, tea, toast and violets are supported by some granular tannins. Great length. Now to 2018. (ES) 89 Henry of Pelham Baco Noir Reserve 2012, Ontario ($24.95) For my taste, this is the best Baco in Ontario. Full bodied, there is copious amounts of jammy dark fruit which is supported by smoke and cocoa notes from new barrel aging. Fresh acidity and a slight sweetness rounds out the texture. There is solid length and 5 to 6 years of life ahead. (ES) 88 Konzelmann Merlot Barrel Aged 2012, Niagara ($19.95) Here you will find a straight-up fruit driven Merlot with flavours of raspberry, cherry, spice, dark cocoa, vanilla and toast. Medium in body, the tannins are soft and the finish carries the fruit. Ready to drink tonight with duck breast or a charcuterie board. (ES) 88 Henry of Pelham Family Tree 2012, Niagara ($18.95) This delicious blend of 48% Shiraz, 23% Cabernet Franc, 20% Cabernet Sauvignon and 9% Merlot offers enticing flavours of pepper, plum, cassis, roasted peanuts, cocoa, roasted herbs, vanilla and incense. There is richness on the palate before the juicy acid and round tannins fill in the finale. Very versatile as a food wine! (ES) TM
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MARILYN’S BISTRO
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About Marilyn’s Bistro Marilyn’s Bistro is gently nestled atop The Tower Hotel on Fallsview Boulevard in Niagara Falls, from its 26th floor you have a breathtaking and unforgettable view of the falls. Marilyn’s menu reflects the outside beauty, a simple yet delicate approach to the Mediterranean flavours created
by Chef Olivier Jansen-Reynaud, which are perfectly executed by Chef Philip Thompson. Your dining experience at Marilyn’s will be rewarding in every way from the thundering waters of the falls below to the mouthwatering morsels prepared by our team of professionals.
Features Breathtaking view 525 Feet above Niagara Falls
Sample Menu Appetizers GRILLED TIGER SHRIMP
Marinated, served with crisp angel hair noodles, wasabi mayonnaise with a cool cucumber leaf
Cuisine Casual Mediterranean
ATLANTIC SALMON
Grilled, served with miso, maple syrup glaze
Hours of Operation Monday – Wednesday 5 p.m. to 10 p.m. Thursday – Sunday 5 p.m. to 11 p.m.
MARILYN’S LINGUINE
Fresh lobster meat, Atlantic salmon, spinach, asparagus, light tarragon cream
FOCACCIA SLICES
Homemade focaccia, balsamic roasted tomatoes, thinly sliced prosciutto, fresh arugula, basil oil
RACK OF LAMB
Entrées
Desserts
NEW YORK STRIPLOIN
CHOCOLATE BOURBON PECAN PIE
10oz grilled to perfection, Shiraz pomegranate reduction
LAVENDER CREME BRÛLÉE
Pan seared, pistachio, Dijon mustard crust, pan jus
The Tower Hotel – 26th Floor 6732 Fallsview Blvd Niagara Falls, ON L2G 3W6 Telephone 905.356.1501 www.niagaratower.com twitter @marilynsresto instagram marilynsresto
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MEAT MARKET
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About Meat Market As you walk into Niagara’s newest steakhouse, The Meat Market Niagara, you will be wowed by a really cool ceiling. Designed to look like a giant wine barrel, it set the mood for what was bound to be a great meal and attentive service. The kitchen area is open concept so that patrons are able to get up close and personal with the chef as he sears the steaks to perfection. We serve USDA Prime, a tender and juicy cut of meat, that is one of the highest grades of beef found; as well as Wagyu, a Japanese Kobe beef. In addition to these prime cuts of meat, the restaurant will be serving up seafood, potatoes and
vegetables with basic (but elegant) appetizers. A wide variety of local beer and wine will be on tap (yup, there is a wine tap) and specially selected to pair nicely with the mains. One of the most unique things about the Meat Market, is that every steak ordered comes branded with their logo (the name will literally be seared into the steak). All the employees are highly trained in both food and wine pairing and are prepared when questioning which local wine would go best with the meal. Each employee goes through extensive training and as part of their preparation, have tried everything on the menu.
Cuisine Local Steakhouse Features On the Chopping Block Features Thursday’s Dollar an Ounce Award Winning Local Wines Hours of Operation Monday to Sunday - 11:30 - 10:00 PM Reservations Recommended: meatmarketniagara.ca
7429 Lundy’s Lane Niagara Falls, ON mgr@meatmarketniagara.ca 289-296-4644
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skylon.com 34
905.356.2651
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OUTBACK STEAKHOUSE
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About Outback Steakhouse An Australian steakhouse restaurant specializing in steak items, chicken, ribs, seafood and pasta dishes. The emphasis is
on consistent, high-quality food & service, generous portions and a casual atmosphere suggestive of the Australian Outback.
Sample Menu Appetizers BLOOMIN’ ONION
An Outback original! When our special onions are delivered to our kitchens daily, they’re hand-carved by a dedicated bloomologist. Each bloom is cooked until golden and served with our spicy dipping sauce GOLD COAST COCONUT SHRIMP
Dipped in beer batter, rolled in coconut and fried golden. Served with our own Creole marmalade
Entrées SIRLOIN AND LOBSTER
A centre cut sirloin, cut to custom Outback specifications and paired with succulent grilled lobster, dressed baked potato and fresh seasonal vegetables
Cuisine Steakhouse BABY BACK RIBS
These fall-off-the-bone ribs are exactly the way ribs should be, succulent and saucy. Each rack is smoked, grilled to perfection and brushed in a tangy BBQ sauce
Desserts CHOCOLATE THUNDER FROM DOWN UNDER
Fresh-baked pecan brownie and rich vanilla ice cream topped with homemade chocolate sauce and chocolate shavings PEANUT BUTTER PIE
Smooth and creamy peanut butter pie with homemade chocolate sauce, chocolate shavings and whipped cream
Features On-site parking Located one block from the falls Located in the Fallsview district tourist area. Well known for famous steaks High-quality food and service Generous portions at moderate prices Casual atmosphere suggestive of the Australian Outback Hours of Operation Sunday – Thursday 11 a.m. to 11 p.m. Friday and Saturday 11 a.m. to Midnight Reservations Recommended 6733 Fallsview Blvd. Niagara Falls, ON L2G 7G1 Telephone 905.357.6284 outbacksteakhouseniagarafalls.com
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Breathtaking… VIEW. TASTE. AMBIENCE.
THE TOWER HOTEL
Marilyn’s Bistro & Lounge at the Tower Hotel rises 525 feet above Niagara and provides an elegant yet casual atmosphere. Awaken and delight your taste buds with a classic twist on Mediterranean Dining while enjoying an unparalleled view of the magnificent falls.
marilyn's bistro+lounge bistro 38
6732 FALLSVIEW BOULEVARD | NIAGARA FALLS | 905.356.1501 | NIAGARATOWER.COM
Niagara's newest lounge is now open! Street level in the heart of the Niagara Falls entertainment district, you will be in the centre of the action. Located in the Hilton Niagara Falls and connected to the Fallsview Casino, Spyce offers a sophisticated and lavish escape from life's hustle and bustle. With nightly entertainment and a full lounge menu, Spyce will be your perfect way to start, end, or enjoy your entire night! We'll see you there. Located in the Niagara Falls Hilton ¡ 6361 Fallsview Boulevard, Niagara Falls, ON niagarafallshilton.com ¡ Across from the Fallsview Casino Resort Menus 39
PRANZO ITALIAN GRILL
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About Pranzo Italian Grill Enjoy casual, rustic Italian cuisine in a warm, inviting atmosphere. Pranzo Italian Grill features flavourful, handmade favourites prepared
to order in a lively, open display kitchen. Pranzo offers classic Italian selections, unique specialties, and brick oven pizza. Cuisine Authentic Italian Cuisine
Sample Menu Appetizers
FAMOSA WHITE PIZZA
ARANCINI
Garlic infused olive oil, spinach, roasted red peppers, onions, and feta cheese.
Breaded and fried rice balls served with a pomodoro sauce.
Desserts
SEAFOOD CIOPPINO
BILLY MINER PIE
Mixed seafood and fresh tomatoes in a spicy white wine sauce.
Mocha ice cream on a chocolate crust with hot fudge, caramel and almonds.
EntrĂŠes
APPLE CRISPETTI
LOBSTER RAVIOLI
Lobster stuffed ravioli and white wine cream sauce.
Features Seating capacity of 350 Complimentary Valet Parking Hours of Operation Open daily for lunch and dinner Reservations recommended 6361 Fallsview Blvd. Niagara Falls, ON L2G 3V9 Telephone 905.353.7174 www.pranzoniagara.com
Layers of tender apples and brown sugar baked under a buttery almond crisp, then topped with vanilla ice cream and warm caramel sauce.
CHICKEN PARMESAN
Breaded chicken breast with spaghetti al pomodoro and Parmesan cheese.
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RAVINE VINEYARD
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About Ravine Vineyard At Ravine we are blessed with a farmto-table culinary program that has a lot more to offer than just talented cooks in the kitchen. We are among the few self standing, farm-to-table restaurants that bake our own bread, raise our own pigs, grow our own certified organic vegetables while pairing our meals with the guidance and discriminating palate of a winemaker.
Cuisine Refined Casual Features Daily “Farmer Features” Hours of Operation Lunch 11 a.m. to 3 p.m. Dinner 5 p.m. to 8:30 p.m. Reservations HIGHLY recommended on weekdays, required on weekends.
Sample Menu First Course
Second Course
MIXED BEET SALAD
BRAISED ONTARIO LAMB SHANK Buttermilk whipped potato, Farm gate vegetables, Horseradish ‘ravigote’, Lamb jus
Torched goat cheese, Shallot-curry vinaigrette, Rossco’s granola ORGANIC GREENS SALAD
Toasted almonds, Shaved Easter radishes, Truffle-honey vinaigrette, Cherry reduction
LINE CAUGHT LING COD Forked fingerling potatoes | Sweet pea purée |Browned butter | Rouille
GRILLED AND CHILLED VEGETABLE SALAD
ROAST PORTABELLA MUSHROOM & GOAT CHEESE ‘GALETTE’ St. Davids sweet peppers | Quinoa & wild rice | Arugula cream
Ontario sheep’s milk feta, Brioche croutons, Smoked tomato vinaigrette RAVINE DAILY SOUP Sour cream & chive muffin RAVINE HOUSE MADE & CURED CHARCUTERIE Grilled baguette, Chicken liver parfait, Preserves HALF DOZEN OYSTERS Mignonette, Hot sauce, Lemon
1366 York Rd. St.Davids, ON L0S 1P0 Telephone 905.262.8463 www.ravinevineyard.com
RAVINE DRY AGED STRIPLOIN STEAK Lyonnaise potatoes| Butter poached vegetables| Herb & lemon compound butter | Redcoat jus PRESSED CORNISH HEN Creamy garlic polenta, Harissa, Fried mirepoix, St. Davids rhubarb jam
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REVOLVING DINING ROOM
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About Revolving Dining Room For those with a taste for the truly extraordinary, the Skylon Tower’s world-famous Revolving Dining Room simply must be experienced. Just as the Skylon Tower has defined the Niagara Falls skyline for nearly half a century, so too has the Revolving Dining Room defined fallsview dining and award-winning continental cuisine. Presented in an elegant setting 775 feet (236 m) above the mighty
Niagara Falls, the view is rivaled only by the food. At night discover the magic of the Falls Illumination, seasonal Falls Fireworks, and the dazzling city lights below. Savour the Skylon’s innovative fresh menu selections, accompanied by an extensive list of fine Niagara and International wines, while enjoying the soft piano stylings in Niagara’s ultimate fallsview dining restaurant.
Sample Menu Appetizers CANADIAN SMOKED SALMON TIGER SHRIMP COCKTAIL BAKED ESCARGOT IN GARLIC HERB BUTTER SKYLON’S FAMOUS FRENCH ONION SOUP
“Au Gratin”
Entrées VEGETABLE MEDLEY
Sautéed Eggplant with a garnish of mixed vegetables. Topped with Plum Tomato Sauce and Parmesan Cheese SEAFOOD MEDLEY
Cuisine Casual Dining Features Wine list includes international and local wines
STUFFED PORK CHOP
Well Marbled, Fresh Boneless Center Cut Chop stuffed with Mushroom Duxelle. Served with Red Pepper Cream Sauce CHICKEN BREAST “CORDON BLEU” Boneless, skinless Chicken Breast, with Black Forest Ham and Swiss Cheese. Served with Red Pepper Cream Sauce
Desserts SKYLON’S BAKED PRALINE CHEESECAKE
Whipping Cream and Candied Pecans SKYLON’S FAMOUS CRÈME BRULÈE
Caramelized to order
Hours of Operation Open Year Round Lunch 11:30 a.m. – 3 p.m. Early Dinner 4:30 p.m. and 5 p.m. Dinner from 4:30 p.m. Reservations Recommended
Revolving Dining Room 5200 Robinson St. Niagara Falls, ON L2G 2A3 Telephone 905.356.2651 skylon.com/revolvingdining.html
Breaded Shrimps and Sea Scallops, 9 oz. baked Lobster Tail
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RUTH’S CHRIS STEAKHOUSE
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About Ruth’s Chris Steakhouse Ruth’s Chris Steak House is famous for its exceptional food and wine. The restaurant serves the best steaks sizzling hot in contemporary atmosphere. The new Niagara Falls, Ontario restaurant is located inside
the Four Points by Sheraton Fallsview Hotel which is directly connected by an indoor walkway to the Fallsview Casino and boasts a new lounge with a modern feel and live music.
Sample Menu Appetizers BARBECUED SHRIMP
Sautéed New Orleans style in reduced white wine,butter, garlic and spices / SHRIMP REMOULADE Plump shrimp dressed with your choice of our classic Creole Remoulade sauce or our spicy New Orleans homestyle cocktail sauce SHRIMP COCKTAIL
Cuisine Steakhouse T-BONE
A full-flavoured classic cut of USDA Prime. 24-oz. LAMB CHOPS
Three chops cut extra thick. They are naturally tender and flavourful. 15-oz.
Seafood & Specialties SIZZLIN’ BLUE CRAB CAKES
Salads
Three Jumbo lump crab cakes with sizzling lemon butter
CAESAR SALAD
STUFFED CHICKEN BREAST
Fresh crisp romaine tossed with Romano cheese, garlic croûtons and creamy Caesar dressing. Topped with fresh shaved Parmesan cheese and sprinkled with fresh ground pepper LETTUCE WEDGE
A crisp wedge of iceberg lettuce on field greens topped with crumbled blue cheese and bacon bits, with your choice of dressing
Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter GRILLED PORTOBELLO MUSHROOMS
Served on our garlic mashed potatoes, with steamed asparagus, broccoli, tomatoes and sizzling lemon butter
Features Seating Capacity of 385 Complimentary Valet Parking Fallsview Casino by an Indoor Walkway Hours of Operation Sunday – Thursday 4 p.m. to Midnight Friday & Saturday 4 p.m. to 2 a.m. Reservations Recommended
Ruth’s Chris Steakhouse Four Points Hotel by Sheraton Niagara Falls Fallsview 6455 Fallsview Blvd. Niagara Falls, ON L2G 3V9 Telephone 905.357.1199 www.ruthschrisniagara.com
Entrées NEW YORK STRIP
This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye. 16-oz.
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IN DEFENSE OF THE
GRAZING BOARD
AN AMUSE TO YOUR BOUCHE BY LYNN OGRYZLO
The grazing board, it’s a funny name that conjures up images of cows in a field. Yet to me, it’s the most delicious of casual dining experiences. Of course, I’m talking about sipping on drinks that stimulate an appetite for nibbles of gourmet foods that you and your friends’ leisurely nosh while layering the experience with great conversation. Often confused with a charcuterie board, a grazing board is the cheese platter of the 1980s, reincarnated by the modern day carnivores’ lust for cured meats and demand for exciting flavours. They include both meat and cheese with accompaniments that can be tart, crunchy, smooth or savoury. When put together properly it becomes a continual play on the palate that lasts for hours. Charcuterie boards on the other hand, are only cured meats with a few condiments for flavour contrast. Notice how I said cured meats and not charcuterie. Charcuterie is a French word and yet, very few (if any) of the ingredients on the board are French. Think about it, prosciutto and salami are Italian, kielbasa is Polish and ham hocks are German. Sure, cornichons, the little French, miniature, tart pickle is the perfect foil for rich fatty meats but it has now been replaced with Korean kimchi which does the same job yet adds a modern twist with a complexity of flavours the little cornichon lacks. Creamy French pate has become passé being replaced with coarsely textured terrines, which are both English and
French inspired. So where is the justification to use the French word charcuterie? John Zagaria of Dolce Lucano, the Woodbridge equivalent to Niagara’s famous Pingue Prosciutto is a specialist in all cured meats but he refuses to use the French word charcuterie. Preferring instead to talk of salumi, the Italian word for the same family of meats such as sopressata, capacola, bresaola, Genoa salami and prosciutto. But since the word salumi is not showing any signs of popularizing the way charcuterie did, I think we’ll continue to hear charcuterie. My preference has always been for a grazing board because it offers many more options to try new and interesting foods. Organized properly a grazing board becomes an afternoon amuse to your bouche. The goal is to feel pampered and satisfied in an atmosphere of indulgence. To do this, quantities are kept to a minimum while maximizing on the number of flavour elements. Keep in mind that on any good grazing board there could be three meats, two cheeses, three accompaniments, bread and fruit. Certainly you can add more or less, depending on the number of people and the time you have to indulge. The great thing about a grazing board is that you own it. It can be as adventurous or tame as you like and get this – all ingredients can be purchased from a convenient grocery store to a well stocked, specialty food shop. How much easier can decadence be? >>
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GRAZING BOARD DESIGN MEAT
ACCOMPANIMENTS
The deli counter is your playground when selecting a mix of cooked and cured meats. Be adventurous with a smoky speck and creative with slices of cooked sausage. Bacon-like pancetta will add richness and real Black Forest Ham will add a bit of sweetness. You may also want a cured sausage like soprasatta or aged items like bresaola. Whatever you do, don’t forget Niagara’s quintessential cured meat, prosciutto di Niagara. If you choose two different meats, plan on two ounces of total meat per person. The more kinds of meat you have, the more people tend to eat so for three meat choices, count on three ounces of total meat per person. Bring meats to room temperature for the best flavour. To do this, remove them from the refrigerator approximately 15 to 20 minutes ahead of serving and simply include a small fork for serving.
Condiments, condiments, condiments! Use them generously, they build layers of flavours beyond the meat and cheese, add interest and round out the entire experience. Serve them in little bowls on the board with a small spoon or knife for easy sharing. Choose a variety from the following: Acidic foods cut the richness of cheese. Choose from gherkins, kimchi or anything pickled like red onions, artichokes and mushrooms. Fresh fruit such as slices of mild pear, the tang of an apple or grapes. Look for delicate champagne grapes for a special treat. Oily foods are a great foil to meats. Examples are olives and marinated vegetables such as mushrooms, eggplant and sun-dried tomatoes. Flavour excitement comes from sweet, savoury and salty foods. The sky is the limit here. Grainy mustards, vegetable salsa, fruit chutney, honey, ratatouille, caponata, bacon jam, wine based jelly or caramelized onions. Textural diversity is as important as flavour. You could add crunchy raw vegetables but I recommend roasted nuts or apple chips. Dense and chewy can be had from dried fruit such as figs, cherries or apricots. Bread plays a supportive role. Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It’s not a good idea to vary the taste and texture among the breads because they will just fight with everything else on the board. If you’re serving soft cheeses and spreadable condiments, slices of fresh baguette allow for easy smearing of all the flavours.
CHEESE Don’t cut the cheese! That is so 1970s! Instead, leave it whole. To make the board more visually appealing, stick to an odd number of different favours and styles of cheese. Firm cheeses include Asiago, Grana Padano and Manchego. Everyone loves a rind cheese such as brie, gorgonzola and ash veined. If you like creamy cheeses, pull out a small bowl and fill it with rondule, buratta or chèvre. You can also try selecting cheeses by the type of milk such as cow, goat or sheep for a range of different flavours. When planning your cheeses, balance the strength of the cheese to your choice of meat. If you choose smoky meats, pair it with an equally strong blue cheese. If your meats are salty and elegant such as prosciutto, a hard cheese like Pecorino partner best. If you’re serving a really strong cheese, serve it on a separate platter to avoid flavour contamination. To serve, bring the cheese to room temperature by removing it from the refrigerator approximately one hour before serving. For firm cheese, a knife with holes prevents the cheese from sticking to it, a butter knife works for soft cheeses and for hard varieties, a cheese plane will shave off the perfect thickness of cheese for your cracker. If you don’t have special cheese knives, just remember to provide one knife for each cheese to avoid mixing the different flavours together.
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SPREAD OUT THE SPREAD Once you've chosen your food it’s time to put the platter together. Choose a large plate, a food grade wooden board or marble slab, with plenty of room so that none of the cheeses or meats touches anything else and you have plenty of room for cutting. Really strong cheeses should be on their own platter. TM
Scan here for more grazing board goodness
ACCOMPANIMENTS
CHEESE
MEAT
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THE KEG STEAKHOUSE & BAR
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About The Keg Steakhouse & Bar If you are in Niagara Falls, or anywhere around the area you need to visit The Keg. There is no way you won’t have an amazing time with the great service, food and the most incredible view you will ever have while eating dinner. Niagara Falls has a new “come as you are” steak-
house that is located on top of Niagara Falls. The Keg Steakhouse & Bar offers a relaxed, contemporary setting with mouthwatering steaks, a great wine list, many delicious appetizers, all overlooking Niagara Falls.
Sample Menu Appetizers CALAMARI
Lightly-fried with red peppers, jalapeños and a spicy sweet ginger garlic sauce BAKED GOAT CHEESE
Warm goat cheese coated in crushed almonds, with tomato basil salsa
Entrées PRIME RIB
Hand-carved with horseradish and au jus
FILET MIGNON
Tenderloin wrapped in applewood smoked bacon. The ultimate in tenderness
Desserts BILLY MINER PIE
Mocha ice cream on a chocolate crust with hot fudge, caramel and almonds
Cuisine Steakhouse Features Offers a Gluten-Free Menu Open for Lunch and Dinner Complimentary Parking Famous for High-Quality Steaks and Service Best View of the Fireworks over the Falls Hours of Operation Open until midnight, daily. Reservations Recommended 6700 Fallsview Boulevard Niagara Falls, ON L2G 3W6 Telephone 905.374.5170 www.fallsviewrestaurant.com
CRÈME BRULEE
A baked vanilla custard topped with a caramelized sugar crust
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THE WATERMARK
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About The Watermark As the signature restaurant at Hilton Hotel and Suites Niagara Falls/Fallsview, The Watermark elevates guests’ dining experiences to new heights with gracious service, inventive cuisine, an extensive
wine selection, and stylish design that is only surpassed by the stunning, floorto-ceiling, panoramic views of both the American and Horseshoe Falls.
Sample Menu
Cuisine Fine Continental Cuisine
Appetizers LEEK AND POTATO SOUP
SEAFOOD LINGUINE
Puree of melted leeks and Yukon Gold potatoes with European smoked bacon. GOAT CHEESE CROSTINI
Fresh made pasta with lobster, sea scallops, shrimp, and clams in a white wine and garlic cream sauce or tomato basil sauce.
Baked with pancetta, lentils, verjus, and olive oil poached vine tomatoes.
Dessert
EntrĂŠes SLOW COOKED SHORT RIBS Tender braised beef with cremini mushrooms, crisp pancetta, and Yukon mash.
WHITE CHOCOLATE LAVENDER MOUSSE
White chocolate mousse with a hint of lavender.
Features Seating Capacity of 210 Complimentary Valet Parking Hours of Operation Open Daily for Dinner Reservations Recommended
6361 Fallsview Blvd. Niagara Falls, ON L2G 3V9 Telephone 905.353.7138 www.watermarkrestaurant.com
N.Y. STEAK
Grilled Angus steak with threepeppercorn sauce and Yukon mash.
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THE WESTERN DOOR: A SENECA STEAKHOUSE
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About The Western Door: A Seneca Steakhouse People know The Western Door: A Seneca Steakhouse as the place to go for a five-star meal at Seneca Niagara Resort & Casino. But ask Frank Ryan, the restaurant’s senior bartender, and he’ll tell you it’s also a place for excitement and high energy. A bartender with more than 30 years of experience and a part of The Western Door since the restaurant’s beginning, Ryan aims to make the bar a point of destination. On any given night, guests will
find him mixing different combinations to create the latest drink craze, keeping a watchful eye on his infused vodkas, and enjoying many a great conversation while serving up tasty martinis and other cocktails. He is quick to credit the apprentice bartenders, chefs, and the rest of his fellow team members for the fantastic service and atmosphere – but ask others throughout Seneca Niagara Resort & Casino, and they point to Ryan as “legendary.”
Sample Menu Appetizers
Steaks
WESTERN DOOR CLAMS CASINO
CAST-IRON PORTERHOUSE
Crab meat, applewood bacon and Havarti cheese
24oz cut
SMOKING COCONUT SHRIMP TREE
8oz California Wagyu
Lightly fried, pineapple mango salsa, piña colada sauce
KANSAS CITY STRIP
MUSHROOM FLATBREAD
Caramelized mushroom, Parmesan, arugula, truffle oil
Potatoes & Sides KOSHER SALT BAKED POTATO
Whipped butter, sour cream, chives, bacon BREADED ONION TOWER
Fried onion rings, cajun remoulade sauce & CHEESE Smoked Cheddar, focaccia bread crumbs LOBSTER MAC
KOBE FILET MIGNON
18oz bone-in cut
Entrées ALASKAN KING CRAB LEGS
One pound split legs, steamed, drawn butter CHILEAN SEA BASS
Pan-roasted potatoes, cilantro lime vinaigrette FOIE GRAS & TRUFFLE BURGER Prime ground chuck, brioche bun, Madeira glaze, housemade chips
Cuisine Award-Winning Steakhouse Features More than 175 bottles of wine from around the world High-energy bar with specialty cocktails Highest-quality steaks exceed U.S.D.A. standards Steaks wet-aged at least 28 days for maximum tenderness, juiciness, and flavour A team of servers for every table 10-minute walk to the edge of Niagara Falls Free valet and self-parking available Fine dining Superior service Gaming comp points can be used as payment Hours of Operation Sunday – Thursday 5 p.m. to 10 p.m. Friday and Saturday 5 p.m. to 10:30 p.m. Reservations Recommended The Western Door is one of the only steakhouses in the region to offer specially-selected U.S.D.A. Prime and Choice cuts of beef. It is open 7 days a week at Seneca Niagara Resort & Casino, beginning at 5 p.m. To make reservations, call 1-877-8-SENECA (1-877-873-6322) For more information, please visit www.SenecaCasinos.com.
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Experience the Best in Fine Dining at FALLSVIEW CASINO RESORT! Ponte Vecchio and 21 Club Steak & Seafood, both AAA/CAA Four Diamond Award winners, showcase the very best of the local marketplace. Where the chefs are passionate about using only the finest ingredients accompanied by award winning vintage wine collections.
Ponte Vecchio offers an extraordinary menu selection from Fettuccine Pescatore, a 28 oz. Rib Steak aged for 40 days and Amaretto Crème Brûlée with fresh berries.
21 Club Steak & Seafood boasts exceptional offerings from Lobster Thermidor and Bison Tenderloin to a 40 oz. Long-Bone Rib Steak for two.
6380 Fallsview Boulevard • Niagara Falls • 1-888-325-5788 • www.fallsviewcasinoresort.com Must be 19 years of age or older to enter the casino, 21 Club and Ponte Vecchio.
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CABO C A N T I N A
5845
VICTORIA AVENUE | NIAGARA FALLS
now open MEXICAN RESTAURANT
BUTTER You’ve heard it before, “butter will kill you and broccoli will save your life”. But culinary icons like Julia Child, Chef Michael Smith and Martha Stewart have always believed that butter is beautiful. Now that the heat has refocused on margarine, butter has never been more fashionable; nor has the opportunity to rediscover it, been more rewarding. >>
BY: LYNN OGRYZLO
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A
ll around the country, butteristas like myself have discovered something new to excite our palates; artisanal butter, produced in small quantities, from natural ingredients by small-scale producers around the world. I was first smitten by the butter bug years ago at the Savour Stratford Festival. In a region dominated by agriculture and influenced by the Stratford Chefs School, it’s no wonder Savour Stratford is one of the top food and wine events of the country. Among the duck confit with sauvignon blanc, the Berkshire pork with merlot, chef Jonathan Gushue formerly of Langdon Hall bravely and simply served house butter on fresh baguette. That’s right, just plain bread and butter! However, there was nothing plain about this; one mouthful and I was instantly taken aback. The fragrant, creamy, rich, almost nutty, salty flavours began to luxuriate across my tongue and I swooned over the mouthful of sweet, creamy, decadence. Gushue’s butter had the cleanness of a crisp Riesling, the brightness of crème fraîche, luxurious legs of a voluptuous chardonnay and the tender sweetness of a Chantilly cream. Flavours danced from sweet cream to heavenly vanilla and an almost nutty finish – almond perhaps. This might sound like the language of oenophiles or perhaps cheese aficionados. But it isn’t. It’s the new talk of butteristas; people who travel for artisan butters, single butters that are made from one herd, others that reflect a regions terroir, complex flavours from the fermentation of cultured butter and compound butters that absorb the flavour of their aromatic ingredients. Butter is a dairy product churned into a spread, yet all butters are not alike. Like wine, butter has many flavour compounds – over 120 of them to be exact from fatty acids to dimethyl sulfide. What this means is that all butters take on their own characteristics. But in order to show terroir or distinctiveness, it must begin with a pure, high quality ingredient – of which the majority of Canada unfortunately, does not subscribe to. In Canada we’re surrounded by a sea of commercial butter made with the milk of the high yielding, low fat Holstein cows. And why not? Canadians are obsessed with hating fat, but here lies the first problem. Canadian cream is a skinny 35% compared to the European 48% and it’s the butterfat content in cream that seduces us into loving butter. So how can our butter compare when we’re starting with inferior raw ingredients? A simple butter tasting will reveal everything you ever wanted to know about buying good tasting butter; but it isn’t an easy tasting to organize. You can find imported French butter in Quebec and Belgian butter in Ontario, but butter doesn’t seem to spread itself across the country very well. For example you’d never find a pound of British Columbia’s delicious Foothills Creamers Butter in Ontario or a Quebec Lamothe Cremerie butter in Saskatchewan. Living in Southern Ontario I organized a butter tasting with what I could find around me. I found one butter in my area for the tasting, a few more in Toronto at specialty food shops like Whole Foods and Galati, a few more at Premier Gourmet in Tonawanda, New York and one just down the street made in house by Peller Estate Winery Restaurant. >>
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“IT’S THAT SIMPLE. IN FACT, MAKING BUTTER IS SUCH A BASIC SKILL THAT A SIX-YEAR-OLD CAN MASTER FROM FRESH CREAM, A JAR AND SOME ELBOW GREASE .”
Taste Test These butters were tasted blind at room temperature to encourage them to release as much flavour as possible. They were rated out of a 10 point scale, 10 being the highest score (scored on aroma, flavour, body and price)
UNSALTED BUTTER PRESIDENT’S CHOICE NORMANDY-STYLE, CULTURED BUTTER , ONTARIO | 26% FAT .
Rated: 10
BIO ORGANIC MADE BY FROMAGERIE L’ANCETRE, QUEBEC | 27% FAT.
Rated: 10
LURPAK, AN IMPORTED BUTTER FROM DENMARK | 35% FAT.
Rated: 8
PLURGA, (RED WRAPPER) AN AMERICAN MADE EUROPEAN-STYLE BUTTER | 35% FAT.
Rated: 8
ORGANIC MEADOW CULTURED, UNSALTED BUTTER FROM GUELPH | 26% FAT.
Rated: 6
LIFE IN PROVENCE, FRENCH IMPORTED,
Rated: 5
LACTANTIA. MY COUNTRY, SWISS FLAVOURED, CULTURED UNSALTED BUTTER
Rated: 4
AOC butter | 36% FAT.
| 26% FAT.
Rated: 10
SALTED BUTTER HASTING’S WHEY BUTTER FROM STERLING CREAMERY, STERLING, ONTARIO | 27% FAT.
Rated: 10
PELLER ESTATE WINERY BUTTER, ONTARIO
Rated: 10
D’ISIGNEY BURRE, FRENCH IMPORTED, AOC BUTTER | 38% FAT.
Rated: 8
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J
ason Parsons, Executive Chef of Peller Estate Winery Restaurant in beautiful Niagara-on-the-Lake is an Englishman by birth and grew up eating Normandy butter. Admittedly, the butter of his adopted country pales in comparison so he decided one day to make his own. For traditional table service, Peller Estate Winery Restaurant serves up rich icewine butter in place of the traditional bread dippers of flavoured oils and bold vinegars. Made by executive sous chef Maurice Desharnais, it’s simple heavy cream that goes into the machine and is whipped beyond ‘stiff peaks’ into the separation stage where the cream turns into butter and separates from the buttermilk. It’s that simple. In fact, making butter is such a basic skill that a sixyear-old can master from fresh cream, a jar and some elbow grease. Think about it, anyone who has ever over-whipped cream (yes you have – admit it!) has unwittingly made butter. No jars and elbow grease at Peller, not even wooden butter churners, but slick stainless steel efficient equipment 10 times the size of a household electric mixer. As the milk begins to separate it becomes a real messy job as the solid bits begin to slosh against the watery buttermilk and splashes all over. The entire process lasts approximately 15 minutes and you have butter. Next Chef Moe as he’s called by the kitchen staff, drains away the buttermilk (uses it for baking and making crème fraîche) and squeezes out every last drop with his hands creating big balls of butter that go into ice water to firm up. The ice water is now littered with blobs of hand squeezed butter and he reaches for a shaker of salt and a measuring cup with a reduced icewine that now resembles a dark, molasses-like liquid. Chef Moe takes each hunk of butter and puts them on a cold marble slab, presses it out flat and drizzles it with salt and reduced icewine. Then he kneads it like a blob of bread dough to mix the flavours before it’s put into a brick mold and refrigerated. Home made butter will last a few weeks in the refrigerator. Butter is fat and fat is notorious for picking up flavours and odors of foods around them (ah, some of you are remembering an unpleasant experience?). But butters ability to absorb flavours is not always a bad thing. Chef Parsons uses it to his advantage by making icewine butter. Compound or infused butters can be found at many restaurants from garlic and herb butter to truffle or coffee butter. In fact most aromatic foods can be infused into butter with great results such as chocolate, vanilla, citrus and even peppermint! When butters absorbing abilities are unwelcome or that oxidized skin appears when you’ve left the butter out for a few days, it can be disappointing. But I’ve found a simply brilliant solution to keeping butter fresh and spreadable; a butter bell. Years ago, my good friend Magdalena Kaiser-Smit introduced me to this new culinary tool when she moved back to Niagara-on-the-Lake from a decade long career in the USA. I finally found one in a little kitchen shop in Richmond, BC and for the inexpensive price of $10, I bought 6 of them to bring back to Ontario for family and friends. You can easily find them in kitchen shops in Niagara today. It’s a simple concept. Put soft butter inside the crock which is attached to the underside of the lid. Fill the bottom with cool water and put the butter filled top into the crock. The water seals the butter, locking in its freshness. You can leave the butter bell on a kitchen counter for up to
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three weeks and know that you’ve got fresh, spreadable butter whenever you want it. The most flavourful of all butters is cultured. The equivalent to reserve wines, cultured butter is simply fuller, richer butter with a tangy finish. The cream has been soured and allowed to ferment or “ripen” at room temperature prior to ageing in the refrigerator. Like making crème fraîche, bacterial action develops fuller aromas and flavours that carry over into both the butter and buttermilk. From this you can make the most amazing buttermilk biscuits that are the perfect host for a smear of fresh, delicious cultured butter. Many high-end chefs tend to overlook butter because of its simplicity, but not any longer. New Executive Chef at Langdon Hall, Jason Bangerter is also a believer in good butter and maintains the tradition of house-turned butter, spilling the buttermilk into his pastries, the results are decadent. The likes of Bangerter and Parsons are showing that simplicity counts in customization and bragging rights and why not? Logically speaking Canadians shouldn’t be making the best tasting butters, but a quick look at the butter tasting notes, proves otherwise. LYNN OGRYZLO
IS A FOOD, WINE AND TRAVEL WRITER, INTERNATIONAL AWARD
WINNING AUTHOR AND REGULAR CONTRIBUTOR TO
REV PUBLICATIONS. SHE
CAN BE REACHED FOR QUESTIONS OR COMMENTS AT WWW.LYNNOGRYZLO.COM.
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647.748.3211
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konzelmann estate winery NIAGARA’S EXCLUSIVE LAKEFRONT WINERY Konzelmann Estate Winery has garnered pres gious na onal and interna onal awards, including Canada’s only placement on the Wine Spectator's Top 100 list. Visit the winery and discover why they are heralded for providing one of the most friendly, informa ve and educa onal experiences in Niagara's wine country.
1096 Lakeshore Road Niagara-on-the-Lake 905-935-2866 konzelmann.ca
voted niagara’s best winery experience
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GET FRESH WITH THE CHEF From Chef’s kitchen straight to your soul. Each LIV plate is crafted with the finest ingredients and yes, a little love. The passion continues when you share this amazing meal with someone special, or a group of great friends. Celebrate your life at LIV.
1.800.263.5766 WWW.WHITEOAKSRESORT.COM
RESTAURANT Niagara-on-the-Lake
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