Food
The key facet of the restaurant is our commitment to local producers of food and beverages. Steaks, flatbreads, fish, pasta
and barbecue items make up the main menu.
Chefs Jim Loat and Jason Waterfall have attempted to source over 95% of the food from Ontario. One example is olive oil, which has been replaced by cold-pressed soya, canola
and sunflower oils from the province. When imported foods are used, the goal is to source natural, organic or Fair Trade when feasible. The beverage selection is almost exclusively local.
The wines are predominately Ontario VQA, with some Okanagan wines and a few brands from the U.S. and South America to round out the list.The draft beers are all microbrewed within a 100
km radius.
Our “buy-local” approach is based upon the five key reasons listed below:
- Fresh food tastes better and often contains more nutrients.
- Local food is safer because there is better control of the food chain.
- Buying local diversifies the community’s economy and provides more employment in your region.
- There is a closer connection to the local farmer, giving you the opportunity to actually know the people who grow and process your foods.
- The environmental impact is minimized because food is not transported from foreign countries on diesel-fueled, pollution-spewing trucks or boats.