Niagara foodies always delight in the usual change over to summer seasonal menus with fresh produce and bright coloured martinis but this summer the name of the game is adventure. Executive Chef at LIV Restaurant Michael Price, has infused his new summer menu tastes with carefully crafted surprises. The wildberry quinoa salad pops with an ice wine shooter, the grill sizzles with a kangaroo burger braised with Forty Creek Whisky bbq sauce, and the delectable chocolate avocado cake is completely dairy-free and vegan. Even the sides have a dash of the unexpected, like jumbo onion rings partnered with grainy dijon aioli. This summer let your tastebuds explore.