Elements on the Falls Menu

Lunch

• Chef's Feature Soup

  8.00
  Created fresh daily
• Hot Smoked Rainbow Trout and Spinach Dip

  16.00
  With​ melted asiago and wool-wich goat cheese, hint of horseradish, artisan potato scallion bread
• Coho Smoked Salmon and Shrimp Fritter

  15.00
  Cold canadian smoked salmon and warm shrimp, served with butter lettuce and micro greens, roasted Ontario garlic aïoli
• Smoked Muscovy Duck Breast

  15.00
  On cognac and peppercorn pate, organic butter lettuce and artisan rosemary sea salt crisp, white balsamic ice wine dressing
• Roasted Butternut Squash Bisque

  9.00
  Baby arugula cream, flat parsley, noodle, toasted sunflower seeds
• Vegetables Samosas

  13.00
  Aromatic, zesty vegetable filling, accompanied by coriander dip
• Toasted Garlic Bread with Bruschetta Salsa

  11.00
  Mozzarella,​ cheddar and parmesan crust with scallions, garlic, basil and heirloom tomatoes

• Cured Pingue Capicola on Seven Grain and Green Asparagus Salad

  10.00
  Combination of cured pork loin, slegers greenhouse organic butter lettuce, local asparagus and grain salad, white balsamic ice wine vinaigrette
• Organic Niagara Butter Lettuce

  10.00
  Choice of vinaigrette dressing: blueberry baco noir, maple Vidal, white balsamic ice wine, Italian
• Caesar Salad 2 avis

  13.00
  Hearts of romaine, shaved parmesan, bacon bits, croutons, creamy garlic dressing

• Buffalo Chicken Wrap 6 avis

  19
  Chicken tenders tossed in buffalo sauce, three-cheese blend, Smokey ranch dressing, served with French fries
• Great Lakes Fish Sandwich

  22
  Warm yellow lake Erie perch and smoked rainbow trout, heirloom tomato and kale slaw on a brioche bun, dijon mustard, side of Niagara butter lettuce with ice wine vinaigrette
• Open-Faced All Natural Smoked Turkey Schiacciata

  19
  Flatbread, heirloom tomato, baby spinach and iceberg lettuce, maple Vidal vinaigrette
• Prosciutto on Artisan Sweet Potato Roll

  21
  With grilled marinated vegetables, upper Canada Camelot goat cheese, Niagara butter lettuce with choice of dressing

• Niagara Burger

  21.00
  Hand-formed canadian beef on a brioche bun with portobello mushroom, roasted red pepper, ermite blue cheese
• Char-Grilled Elements Burger

  18.00
  Hand-formed canadian beef on a brioche bun with micro greens, steak tomato, onions and pickle spear
• Parks Burger

  18.00
  Vegetarian burger on a brioche bun, topped with micro greens, guacamole, heirloom steak tomato, onions and pickle spear

• Vegetable Stir Fry

  22.00
  Synergy of vegetables, udon noodles, Soya ginger glaze
• Grain-Fed Chicken Breast Parmesan

  22.00
  Goat​ cheese, fig and prosciutto, bauletti pasta, locally sourced mini vegetables, roasted red pepper drizzle
• Grilled Canadian 6Oz. Strip Loin Steak

  25.00
  Porcini mushroom and parmesan dusted shoe string fries, served with a side of Niagara butter lettuce
• Braised Beef Ravioli

  23.00
  Hand-crafted braised beef ravioli on pico de gallo, shaved asiago, sundried tomato sauce, garlic toast

• Niagara Spy Apple Barge

  10.00
  Warm cinnamon-scented apples and raisins over French vanilla ice cream in a filo pastry basket, chantilly cream
• Peach Curd Tartlet

  10.00
  Served with our home-made ice wine parfait
• Orchard Ice Cream Coupe

  8.00
  Our selection of daily gelato topped with bush berries, vineyard ice syrup
• Maple Cheese Cake

  10.00
  Glazed spice northern pecans
• White Chocolate Creme Brulee

  9.00
  Synergy of cream, eggs, sugar and white chocolate

Early Prix Fixe Menu

• Chef's Feature Soup
  Created fresh daily
• Organic Niagara Butter Lettuce

• Squash-Filled Bauletti Pasta with Baby Arugula Sauce
  Porcini parmesan dust
• Herb Crusted Chicken Supreme
  Maple vidal roasted garlic glaze
• Broiled Fresh Salmon Fillet
  Lemon-pepper​ berry rub and riesling dill sauce
• Grilled New York Sirloin Steak 8 Oz.
  Purple shallot red wine jus

Dinner Menu

• Chef's Feature Soup

  8
  Created fresh daily
• Canadian Lobster Ravioli

  17
  Sun-dried​ tomato cream sauce, green asparagus spears, asiago cheese, coriander sprouts
• Smoked Muscovy Duck Breast

  15
  On cognac and peppercorn pate, organic butter lettuce and artisan rosemary sea salt crisp, white balsamic ice wine dressing
• Roasted Butternut Squash Bisque

  9
  Baby arugula cream, flat parsley, noodle, toasted sunflower seeds
• Artisan Charcuterie Platter for Two

  22
  Niagara golf and mountain oak aged cheese, pingue cappicola, artisan pepperettes, olives, grilled vegetable tapenade and rosemary focaccia
• Vegetables Samosas

  13
  Aromatic,​ zesty vegetable filling, accompanied by coriander dip

• Grilled Bosc Pear Salad

  16
  Butter lettuce, ermite blue cheese, toasted northern pecans, blueberry baco noir vinaigrette
• Organic Niagara Butter Lettuce

  10
  Choice of vinaigrette dressing: blueberry baco noir, maple vidal, white balsamic ice wine, Italian
• Caesar Salad 2 avis

  13
  Hearts of romaine, shaved parmesan, bacon bits, croutons, creamy garlic dressing

• Pickerel and Yellow Perch Synergy

  39
  Northern ontario pickerel paired with lake erie yellow perch fillet baked on a red cedar plank, accompanied by locally sourced vegetables, wild rice pilaf, riesling beurre blanc
• Squash-Filled Bauletti Pasta with Baby Arugula Sauce

  29
  Served with a side of locally sourced seasonal vegetables, porcini parmesan dust
• Ontario Chicken Supreme

  32
  Filled with swiss chard and upper canada maple-smoked cheese, roasted red pepper sauce, fingerling potatoes and locally sourced vegetables

• Grilled Grain-Fed Veal Tenderloin 8Oz.

  38
  With locally-sourced seasonal vegetables, fingerling potatoes, Jordan cherry baco noir
• Char-Grilled Aaa Beef Tenderloin 8 Oz.

  39
  Balsamic honey reduction, locally-sourced vegetables and fingerling potatoes
• Bone-in Grilled Rib Eye Steak 12 Oz.

  40
  Prime canadian AAA rib eye steak, aged 28 days for superior flavour and tenderness, purple shallot red wine jus, locally sourced vegetables and fingerling potatoes
• Lamb Mixed Grill

  39
  Ontario lamb striploin and spicy lamb sausage, rosemary shiraz jus accompanied by locally sourced vegetables and yukon mashed potatoes

• Niagara Spy Apple Barge

  10
  Warm cinnamon-scented apples and raisins over French vanilla ice cream in a filo pastry basket, chantilly cream
• Peach Curd Tartlet

  10
  Served with our home-made ice wine parfait
• Orchard Ice Cream Coupe

  8
  Our selection of daily gelatos topped with bush berries, vineyard ice syrup
• Maple Cheese Cake

  10
  Glazed spice northern pecans
• White Chocolate Crème Brûlée

  9
  Synergy​ of cream, eggs, sugar and white chocolate