Summer Menu

Please feel free to ask your server to direct a unique Niagara-inspired gastronomic experience.
with House Smoked Bacon, Sweet Peppers, Aged Cheddar Scone and Crme Fraiche

NIAGARA SWEET CORN CHOWDER

SUMMER BEET AND ARUGULA SALAD

with Ontario Goats Cheese, Meadowview Honey-Tarragon Dressing and Grimmo Nut Praline

with Pingue Chorizo, Red Onion and Fennel, Tomato-Pernod Broth

STEAMED ISLAND BLUE MUSSELS

with Jerusalem Artichoke Chips and Wild Blueberry Vinaigrette

RICKS JUST VEGGIN BABY GREENS

with Brioche, Lemon Confit, Horseradish Yoghurt, Caper Berries and Egg

TARTARE OF HOUSE CURED WILD SALMON

DUCK CONFIT AND CHICKEN TERRINE

with Carrot Chutney, local Peaches and Basil

with Smoked Huron Whitefish Brandade, local Honeycomb and Roast Shallot-Summer Savory Vinaigrette

HEIRLOOM TOMATO SALAD

Any starter can be made as a main course.

JAMIE KENNEDY C.M. - Executive Chef ROSS MIDGLEY - Chef de Cuisine APRIL KILPATRICK - Sommelier/Manager
WINDOWS BY JAMIE KENNEDY - SHERATON ON THE FALLS - NIAGARA FALLS

Summer Menu
with Pristine White Bean Pure, Red Onion Soubise, Arugula Pesto and St. Davids Pepper Rouille

LAKE ERIE PICKEREL

SILVERSMITH BLACK LAGER BRAISED LAMB SHANK

with Buttermilk Whipped Yukon Gold Potato, Fine Dice Vegetables and Jus

with Quinoa, Sweet Pea and Wild Rice Salad, Toasted Almonds and Cherry

NOVA SCOTIA SEA SCALLOPS

with Soya-Ginger Glaze, Parsnip Pure, Buttered Farm Gate Vegetables and Basil

BACON WRAPPED PORK TENDERLOIN

Cumbrae Farms Beef Striploin with Cracked Green Peppercorn-Brandy Cream, Local Vegetable, J.K. Fries and Cider Aioli

PEPPERCORN STEAK FRITES

with Summer Corn and Peach Soft Polenta, Fried Mirepoix and Roasted Pepper-Hen Jus

PRESSED CORNISH HEN

Pan Seared Cumbrae Farms Beef Tenderloin with Mushroom Duxelles and Spinach in house made Puff Pastry, Lyonnaise Potato and Foie Gras Jus

FILLET MIGNON WELLINGTON

J.K. Fries with Two Sauces Buttermilk Whipped Yukon Gold Potatoes Mixed Mushroom and Veal Jus Saute with Herbs Butter Poached Vegetables

SIDES

JAMIE KENNEDY C.M. - Executive Chef ROSS MIDGLEY - Chef de Cuisine APRIL KILPATRICK - Sommelier/Manager
WINDOWS BY JAMIE KENNEDY - SHERATON ON THE FALLS - NIAGARA FALLS

Summer Desserts
DARK CHOCOLATE SEMI-FREDDO
with Sour Cherry Compote and Vanilla Chantilly Frozen Crme de Menthe and Cacao Pie with White Chocolate Sauce

GRASSHOPPER PIE

NEW YORK STYLE CITRUS CHEESECAKE

with Niagara Fruit and Shortbread Crust

with Moms Lemon Curd, Blueberry Syrup and Vanilla Ice Cream

BLUEBERRY UPSIDEDOWN CAKE

Canadian Small Production Cheese with Housemade Chutney and Crackers

ARTISAN CHEESE PLATE

3 varieties or 5 varieties

JAMIE KENNEDY C.M. - Executive Chef ROSS MIDGLEY - Chef de Cuisine APRIL KILPATRICK - Sommelier/Manager
WINDOWS BY JAMIE KENNEDY - SHERATON ON THE FALLS - NIAGARA FALLS