Refreshing Experiences

Welcome to the newly renovated Niagara Falls Courtyard by Marriott.

Our hotel showcases 258 newly renovated and very spacious guest rooms.
Our refreshing environment allows guests to stay connected, productive and balanced.
Featuring a reinvented lobby space with free WiFi access, an interactive GoBoard
to help plan their day, a 24 Hour Business Centre, Market and Fitness Centre for 
around the clock needs, an Indoor and Outdoor pool and plenty of on-site dining
options.

Early Riser? Guests can join us at the break of dawn for our hot and cold
breakfast buffet, featuring their morning favourites. Steak and Seafood Lover?
Our newly renovated Keg Steakhouse & Bar, located in the hotel lobby, is the perfect
place to satisfy those cravings. For comfort food cravings, visit T.G.I. Friday's, located
right next door.

At the Niagara Falls Courtyard by Marriott, we want the guest to stay their way.

We are focused on offering both our leisure and business travellers a refreshing hotel
experience with every stay and are committed to delivering excellence in
customer service. We are guest-focused.

We also provide comfort and quality at a refreshing price. We never compromise on
guest service yet still offer the most competitive rates.

It's a refreshing experience with every stay because we are located in the "centre of it all."
We are just minutes from Niagara Falls, Casino Niagara, the Fallsview Casino,
Clifton Hill (The Street of Fun) and all major Niagara attractions.
Every time you stay with us, a new discovery is just around the corner.


Click here to print our Niagara Falls Guide

It's a New Stay at the Niagara Falls Courtyard by Marriott.

Watch your vacation turn into a wonder-cation with our plantable seed paper.

Show us your seed progress and get entered to win a free stay.

E-mail all pictures to contest@n21inc.com and include the
Subject Heading: Wonder-cation

Looking for a plantable seed paper sample? We'd love to send you one.
Contact us at the above e-mail address.

Refresh your day with some delicious chive, basil and parsley recipes.
Visit us weekly for more refreshing food ideas.

Herb Oil - Basil, Parsley or Chive

(makes 1/3 cup herbal oil)

3 cups of basil leaves to 1 cup olive oil, OR;
1 cup of chives (snipped into thirds) to 1 cup canola or light olive oil, OR;
4 cups packed parsley leaves to 1 cup canola or grapeseed oil

Bring a large pot of salted water to boil (1/4 cup kosher salt per quart). Place herb of choice in strainer and dip in boiling water for 15 seconds. Immediately plunge into a bowl of ice water until cold. Drain herbs and squeeze out as much water as possible. Cut up well with scissors. Place half herbs in blender with half the oil (or enough to just cover) and blend, starting slowly and increasing speed to high to make a puree. Do not let the machine overheat or the oil to get hot. (Stop and carefully release lid if necessary to let mixture cool down. Chilling the blender container in the fridge can help, too.) Add the rest of the herbs and oil. Blend very smooth, about two minutes.

Store puree in a covered container in the fridge and let it infuse for a day or two. When ready to use, strain oil into a little jug or measuring cup through a cheesecloth-lined sieve small enough to fit into the jug’s opening. Let infused oil slowly drip from the puree without pressing or squeezing for an hour or more. If you like, decant oil to a small squeeze-bottle, which makes light work of dripping and drizzling oil at plating time.

Even covered and refrigerated, herbs oils can discolor if not used up in a day or so, but any leftover oil can be frozen. Bring to room temperature before using. Herbal oils make a great finishing drizzle for fish, grilled chicken, grilled vegetables, pasta dishes and soups. Try a slick of chive oil on smoked salmon, basil oil on mozzarella or with tomatoes, and parsley oil with fish or mashed potatoes.

Fluffy Scrambled Eggs with Fresh Herbs

Crack 6 eggs into a large bowl.
1/4 cup of half and half, whole milk or light cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons butter
1/3 cup finely chopped shallots
1 teaspoon finely chopped basil, parsley, chives, tarragon, marjoram or oregano leaves

In a medium bowl, with wire whisk, blend eggs, milk, salt and pepper.
In 12-inch non-stick skillet, melt butter over medium-high heat and cook onion, stirring
occasionally, 3 minutes or until onion is tender. Reduce heat to medium and stir in
egg mixture until eggs and onions are combinted. Stir in herbs and cook,
stirring frequently, until the eggs are set.