Spring has arrived in full force across Niagara, bringing with it vibrant greens, crisp vegetables, fragrant herbs, and the first fruits of the season.
From asparagus and rhubarb to strawberries, snap peas, and tender spring greens, local restaurants are embracing the ingredients that define this time of year. Menus across St. Catharines are showcasing the freshness and abundance of the season, highlighting the connection between Niagara’s farms and the city’s culinary scene.
Whether featured front and centre on the plate or woven into sauces, garnishes, and seasonal pairings, these ingredients offer a delicious snapshot of spring in Niagara.
Bolete
At Bolete, the menu reflects the flavours of the season through a thoughtful combination of local produce, fresh herbs, and vibrant spring ingredients. Dishes featuring asparagus, rhubarb, strawberries, radishes, and peas celebrate what’s growing across Niagara right now.
Spring ingredients featured at Bolete:
- Asparagus
- Rhubarb
- Strawberries
- Radishes
- Spring onions and scallions
- Snap peas and peas
- Fresh herbs including mint, parsley, basil, and tarragon
- Local greens and fennel
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Bolete’s spring menu leans into freshness and balance, combining bright acidity and herbs with richer foundations like seafood, pasta, and roasted proteins. It reflects the abundance of the season, showcasing ingredients at their peak while celebrating the flavours of Niagara’s farms and greenhouses.
Restaurant Capelin
At Restaurant Capelin, the changing seasons are reflected directly on the menu. Working closely with local growers and suppliers, the kitchen highlights Niagara’s spring bounty through dishes that showcase fresh vegetables, foraged ingredients, and seasonal fruit at their peak.
Spring ingredients featured at Restaurant Capelin:
- Young greens
- Breakfast radishes
- Brassica flowers
- Asparagus
- Young carrots
- Morel mushrooms
- Rhubarb
- Tarragon
- Magnolia blossoms
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Capelin’s menu evolves with the harvest, allowing the freshest local ingredients to guide each dish. Their Spring Vegetables plate highlights a rotating selection of young greens and root vegetables sourced from local suppliers, while Georgian Bay whitefish is paired with peak-season asparagus, young carrots, and morel sauce. To finish, a dessert celebrating spring rhubarb combines rhubarb sorbet, rhubarb gel, tarragon madeleine, and magnolia blossom for a vibrant expression of the season.
Fat Rabbit
At Fat Rabbit, spring appears through bright vegetables, fresh herbs, and bold seasonal pairings that complement the restaurant’s rich, technique-driven cooking style. The result is a menu that feels grounded in the season while remaining unmistakably Fat Rabbit.
Spring ingredients featured at Fat Rabbit:
- Snap peas
- Nduja glaze
- Fresh mint
- Runner beans
- Romesco
- Spring onion
- Mushrooms
- Spring onion butter
- Smoked duck breast
- Lamb ribs
- Early legumes
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Spring appears through ingredients such as snap peas with nduja glaze and mint, grilled runner beans with romesco and spring onion, and roasted mushrooms finished with spring onion butter. Smoked duck breast and lamb ribs are paired with early legumes, herbs, and citrus-driven vinaigrettes that add brightness throughout the menu. Instead of centering vegetables, Fat Rabbit uses them as structural elements, balancing richness with freshness through thoughtful seasoning, sauces, and finishing touches.
Together, these restaurants showcase the flavours that make this season so memorable — fresh, vibrant, and unmistakably Niagara.
Whether you’re planning a special dinner, exploring a new restaurant, or simply looking to savour the season, spring is the perfect time to pull up a chair and taste what’s growing in St. Catharines.
