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Naturally in Niagara

Fall Fabulicious in Niagara-on-the-Lake

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Fabulicious is back again running from November 14 to November 21. Niagara-on-the-Lake is known as the culinary capital of Canada and this event absolutely proves it. This is a wonderful opportunity to experience some of Niagara-on-the-Lake’s finest restaurants with one of a kind, three course meals at exceptional prices!

A three course lunch will run at $25, while a three course dinner will run at $35. Here are some meals that are sure to grab your attention:


Tiara (Executive Chef Marc Lyons)
Steamed Honey Muscles: Twice Smoked Bacon, Tiger Blue, Niagara Cream Ale.
Tempura Fish Taco: Charred Corn Salsa, Chili Crème Fraiche.
Tahitian Vanilla Crème Brulee: House Baked Biscotti.

Escabèche (Executive Cheg Chris Smythe)
Prince of Wales “Caesar Salad”: Organic Romaine Hearts, Double Smoked Bacon, Shaved Parmesan, Spanish Onion Crisps.
8oz Angus Prime Rib Beef Burger: With Vine Ripe Tomato & Fresh Cut French Fries or Simple Salad.
“A Piece of Cake”: Decadent Chocolate Cake Layered with Bittersweet Truffle Buttercream, Salted Butter Caramel Sauce.

Restaurant Oban Inn (Executive Chef Jill St-Amour)
Baby Spinach Salad: Maple Pecan, Sheep’s Feta, Dried Cherries.
Abruzzi Focaccia Pizza: Double Smoked Bacon, Peameal Bacon, Chorizo Sausage, Prime Rib, Caramelized Onions, Sharp Cheddar, Veal Reduction, Field Greens.
Carrot Cake: Pineapple Salsa, Coconut Ginger Ice Cream.


Cannery (Executive Chef Mark Longster)
Mixed Greens (Spa Inspired): A Blend of Locally Grown Baby Lettuces with Green Pepitas and Marinated Roasted Peppers Tossed in Preserved Apricot and Grainy Dijon Mustard Vinaigrette.
Slow Roasted Prime Rib (A Cannery Tradition Since 1970): Baked Russet Potato, Horseradish Jus and Garlic and Chive Yorkshire Pudding.
Chef’s Selection of A La Carte Dessert.

The Charles Inn (Executive Chef Steve Sperling)
House Rolled Tagliatelle: Parmesan Cream, “Pingue’s” Double Smoked Bacon, Dried Cherry Tomatoes, Shaved Parmesan.
Crisp Skin Atlantic Salmon: Ragout of White Beans, Swiss Chard, Roasted Fall Vegetables, Red Wine Jus.
Sticky Toffee Pudding: Roasted Apple,  House Made Vanilla Ice Cream.

Peller Estates
“Pigs in Blankets”: Icewine Pork Belly, Smoked Mozzarella and Puff Pastry.
6oz Grilled Pork Chop: Brussels Sprouts, Roasted Chestnuts and Sweet Potato.
Mont Blanc: Chocolate Cremeux, Chestnut Cream, Green Tea Ice Cream.

The Author

Marc DeLisio is the Director of Marketing and Technology at Naturally in Niagara. Marc loves Niagara, and is striving to make it an even better place to Live, Work, Play, Invest and Retire!

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