Pantry, Larder and Cellar are three nostalgic terms that share common goals – they have been used for centuries to aid in the storage of items over the winter months.
A larder dates back to medieval times, when there were various rooms for all of the service functions and food storage. Larders would have been the storage area for bacon and other cured meats. In the northern hemisphere, most houses would be arranged to have the larder and kitchen on the north or east side of the house where it would receive the least amount of sun.
A pantry is a room that stores a manner of provision needed for the kitchen and dining room. The food stored in the pantry has always related to items that have been fully prepared and are ready to eat – such as preserves, pickles and butter.
North American root cellars date back to the 1700s and have always been structures that are built underground or partially underground. They are underground for steady humidity and low temperatures. Cellars aid in the storage of food by keeping it from freezing in the winter and keeping it cool in the summer to prevent spoilage.
Cultures around the world have needed to use creative techniques to store their foods over long periods. From cavemen smoking meats, to Korean fermentation, to European charcuterie, curing, pickling and preserving.
In Canada, the Native Americans taught settlers to survive the winter by using these same techniques. We have grown accustomed to these flavours and they represent what we anticipate and love to eat over the winter months.
We hope that you enjoy the flavours of our harvest and our past. Appetizers
Little Gem & Pickled Bean Salad 12 sprouted lentils, Parmigiano-Reggiano, Meyer lemon aïoli
Pickled Beet & Red Cabbage Soup 13 star anise & juniper spiced yogurt
Cabbage Roll 16 hot smoked salmon & rice stuffing, dill crème fraîche
Terrine 15 pickled vegetables, house mustard, country bread
Slow Cooked Polenta 17 confit of quail, braised kale, preserved rum fruits
Let us cook for you & your table
Featuring our favourites from this months menu
70 per person 30 with wine pairings Entrées
Roasted Breast & Confit Leg of Duck 35 celery root mousseline, bean cassoulet, bok choy, mustard jus
Crispy Skin Arctic Char 32 marinated vegetables, swiss chard, toasted brown rice, paprika vinaigrette
Buckwheat & Fontina Lasagna 24 savoy cabbage, toasted walnuts, fried sage, potato cream
Grilled Pork Chop 33 roasted carrots, bacon-wrapped fingerling potatoes, spicy fermented carrot & leek slaw
Craft Cut Beef roasted broccoli, cipollini onion, dauphine potatoes, black garlic condiment Grilled Shortrib 37 45 Day Dry Aged Ribeye 48
Veal Shank for Two 45 per guest glazed cellar vegetables, green olives, meyer lemon kosho, veal broth