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Watermark Fallsview Restaurant

 

 

Voted Niagara’s Most Romantic

As the signature restaurant at the Hilton Hotel and Suites Niagara Falls/Fallsview, The Watermark elevates guests’ dining experiences to new heights with gracious service, inventive cuisine, an extensive wine collection and stylish design that is only surpassed by the stunning floor-to-ceiling views of both the American and Horseshoe Falls. Decorated in shades of blue and white and located on the 33rd floor, The Watermark’s elegant contemporary ambiance is reminiscent of the majestic Niagara Falls itself.

It is easy to see why The Watermark was voted Niagara’s Most Romantic. Executive Chef Tim O’Donnell and his team expertly prepare fresh farm-to-table continental cuisine. The refined menu includes everything from fresh PEI mussels to succulent Ontario Lamb. Each dish is dressed with sides of fresh local produce. The Watermark is open daily for dinner and offers complimentary parking for our dinner guests. For reservations, please visit our website

View our full menu here

 

STARTER

  • WHITE BEAN AND ROSEMARY SOUP: Garnished with kale, double-smoked bacon, and truffle oil
  • CHEF’S FEATURED SOUP
  • ORGANIC BABY GREENS: Seasonal salad with shaved radish, smoked cheddar, and white balsamic vinaigrette
  • CAESAR SALAD: Heart of organic romaine lettuce with smoked bacon, focaccia crouton, and shaved Parmesan 
  • ONTARIO BEET SALAD: Woolwich Dairy goat cheese, pumpkin seeks, arugula, basil oil, and balsamic syrup
  • OCTOPUS CARPACCIO: Arugula, olive, and roasted pepper tapenade
  • QUAIL: Pan-seared Ontario quail on creamed spinach, and toasted hazelnuts
  • GIN AND BEET-CURED STEELHEAD TROUT: Pickled cucumber, radish, and horseradish mousseline
  • MUSSELS: Sauvignon blanc-steamed mussels with shallots, garlic, Italian parsley, and toasted bread crumbs
  • CALAMARI: Crisp-fried with lemon and oregano dip
  • ESCARGOT: Fricassee with smoked ham, oyster mushrooms, pearl onions, and garlic in a chardonnay cream
  • PINGUE PROSCIUTTO: Organic prosciutto with marinated olives, peppers, artichokes, and Parmigiano-Reggiano
  • GALENTINE: Farmhouse chicken galantine with pistachios and fig chutney
  • SHRIMP COCKTAIL: Chilled tiger shrimp with mango chutney, sweet chili, and horseradish dips
  • SEA SCALLOPS: Pan-seared with citrus braised endive

 

MAIN

  • DUCK LEG CONFIT: With braised lentils, roasted garlic, and super greens
  • N.Y. STEAK: Grilled 10oz Angus steak with caramelized onion and peppercorn butter
  • SLOW-COOKED SHORT RIBS: Tender braised beef with cremini mushrooms, crisp pancetta, and Yukon mash
  • CHICKEN SUPREME: Crispy chicken with champagne vinegar aioli, fingerling smash, butternut squash and cauliflower purée
  • JAIL ISLAND SALMON: Oyster mushrooms, roasted carrots, leeks, chive beurre blanc, and quinoa, topped with salmon caviar
  • RISOTTO: Saffron risotto with smoked spicy shrimp, crab, and charred onion
  • PAPPARDELLE: With ragout of short ribs, hardy greens, and Parmigiano-Reggiano
  • SPICY BUTTER BEAN, CHICKPEA, & SQUASH STEW: Slow-cooked in vegetable broth with heirloom tomatoes & baby spinach - Vegan-Friendly

 

PREMIUM MAIN

  • RACK OF LAMB: Herb and panko-crusted rack of Ontario lamb with Puy lentils and Merlot jus
  • BEEF TENDERLOIN: 8oz Angus beef tenderloin with peppercorn butter, cabernet jus, and Yukon mash

 

SIDE

  • SAUTÉED FOREST MUSHROOMS: Sautéed cremini, oyster, and shiitake mushrooms with shallots, garlic, and thyme
  • STEAMED ASPARAGUS WITH LEMON BEURRE BLANC
  • CRISP FRIED ONIONS
  • FRENCH FRIES
  • LOBSTER TAIL
  • STEAMED BASMATI RICE
  • SAUTÉED GARLIC SHRIMP

 

DESSERT

  • WARM RICE PUDDING WITH DRIED FRUITS AND CHANTILLY CREAM
  • SUGAR DOUGHNUTS WITH CHOCOLATE HAZELNUT FILLING
  • CHOCOLATE CRÈME BRULE
  • CARROT CAKE WITH CREAM CHEESE ICING
  • RASPBERRY SORBET BY GELATO FRESCO

*Menus subject to change

*Prices do not include taxes and fees

 

 
Address: 6361 Fallsview Blvd, Niagara Falls, ON 
Telephone: 905-353-7138
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