Dinner would be at AG Inspired Cuisine which is located a floor below the lobby and/or accessible from the right side entrance of the Inn.
The menu is full of regional and seasonal ingredients which are grown locally in the Niagara region and then brought together by chef Cory Linkson. These dishes are are all very unique, and beautifully designed.
Walking into the AG Cuisine restaurant it’s not something you’d expect to be in the basement of a hotel, the décor was just beautiful. Soft lighting, beautiful chandeliers and soft red drapery filled the space. Sitting at our table in soft leather chairs, a candle at our table and soft music playing in the background made for a great experience.
Our waiter welcomed us with our menu’s and drink choices. Normally I would have had something to drink, but this night we had planned to go take a drive right after dinner, so a lemon water for myself, and a locally grown sparkling grape juice is what my husband picked, which came with a stick of grapes inside.
Once we decided on our dinner, we were brought out a small plate from the chef. A taste of something new coming to the menu. Something called Bison Tartar. We’re not really fine dining people, so this was an experience in itself, but the menu was also an experience at that. Bison Tartar? Confused. I made my husband try it out first, and he said it was really good, so I tried a small bite and then handed the rest over to my husband. Definitely not something for me, especially when he told me tartar means RAW!
We started out with the “La Detour” Grey Owl Bruleé which was caramelized goats’ milk in vegetable ash, cinnamon squash salad, apple preserve, apple allspice vinaigrette. Personally I loved it, the goats cheese was so fresh and the salad refreshing, it all came together so nicely. My husband however wasn’t impressed. He found the salad too bitter and couldn’t stand the goats cheese (he’s never had it before).
For our entrée I chose the Hand Rolled Papardelle and Beef Tenderloin Pasta. This came with winter mushrooms, roasted pearl onions, rapini, porcini cream sauce. It was amazing! The cream sauce was so tasty and the rapini, mushrooms and onions came together with it so well. The hand made pasta was even better, large thick noodles. And what I loved was that the pasta was more about the vegetables than the noodles itself, yet not overwhelming either. My husband chose the Cabernet Braised Lamb Shank which had creamy polenta, forest mushroom ragoût, sauce soubise. He loves lamb, but I wasn’t sure how he was going to take the polenta or anything else. Surprisingly he was very impressed with the dinner, and said it made up for the appetizer hands down. The piece of lamb shank was very large and sat on a bed of polenta.
For dessert we had the New York Style Pumpkin Cheesecake. It came with brandy apples, warm bourbon caramel, candy ginger crust. DELICIOUS! I’m not a big pumpkin fan, in fact I hate pumpkin pie, but I wanted to try out this cheesecake because I’m a huge cheesecake fan and this did not disappoint! The pumpkin was very slight, not overwhelming at all, the cheesecake was very nice and creamy.
Dinner was over, and we were stuffed. At first looking at the website and knowing how fine dining usually is, with small portions and designed food, we thought we’d have to go out and eat after, but AG Inspired Cuisine filled our tummies!
If we make another trip back to the Sterling Inn & Spa we’ll definitely be getting a package which includes dining again at AG Cuisine.
March 28, 2011 – 10:29 PM - | Posted in Canada, Great Eats | 2 Comments »