A menu shaped by the forests, fields, and waters of Canada, served in a lodge built for lingering. Seasonal ingredients drive every dish, from the first spring ramps to the deep braises of winter.
Our Seasonal Philosophy
We believe the best meals come from paying attention to what the Canadian landscape offers at each moment. Our kitchen follows the seasons, not trends. Menus are written after visiting markets and producers, and dishes reflect the weather, the harvest, and the forest. We avoid out-of-season imports and celebrate what is local and ripe.
The forest, the field, and the water decide what belongs on the plate. We simply listen.
Our dining room feels like a Pacific Northwest lodge: timber, stone, and fire. The food should feel the same—grounded, generous, and made to be shared. Handcrafted furniture and stone fireplaces set the tone, while plates are designed for conversation and lingering. The card room and dining room share the same quiet, considered atmosphere.
Sourcing & Local Partners
Ontario Farms
We work with small family farms within a day's drive of Toronto. Their vegetables, fruits, and grains arrive at our door within hours of harvest. Seasonal produce comes from Norfolk County and the Holland Marsh, and heritage grains are milled to order. Farm names change with the season; we list them on the menu.
Foraged & Wild
Our chefs work with trusted foragers to bring wild mushrooms, ramps, spruce tips, and berries from Ontario's forests to the plate. Foraged ingredients are used sparingly and respectfully, and all foragers follow sustainable harvesting practices. Wild flavours connect the dining room to the surrounding woodland.
Canadian Waters
From Great Lakes fish to Atlantic shellfish, we source seafood that reflects Canada's cold, clean waters and responsible fisheries. Lake trout, pickerel, and whitefish feature in winter, while oysters and mussels from both coasts appear when in season. We follow Ocean Wise recommendations.
The Four Seasons
Spring
The first green shoots and wild leeks signal the end of winter. Menus turn light and bright with ramps, fiddleheads, morels, and spring lamb.
Summer
Ontario's fields and orchards are at their peak. Tomatoes, corn, stone fruit, and fresh herbs dominate the menu, often grilled over open fire.
Autumn
As the forest turns gold, the kitchen shifts to earthy, comforting flavours: mushrooms, squash, apples, and game birds.
Winter
Cold weather calls for hearty, slow-cooked dishes and preserved summer flavours. Root vegetables, braised meats, and citrus brighten the darkest months.
Signature Dishes
Pacific Northwest
Wild Pacific salmon roasted on a cedar plank, glazed with maple and finished with spruce salt. Served with seasonal vegetables. A nod to Pacific Northwest cooking traditions, with cedar imparting a subtle smoky aroma. Available when salmon is in season.
Vegetarian
A savoury tart filled with wild mushrooms, Ontario goat cheese, and thyme, baked in a rye crust. Mushrooms are sourced from local foragers, and the rye crust adds nutty depth. Can be made vegan on request.
Canadian Winter
Slow-braised bison short rib with maple, root vegetables, and juniper. Bison is sourced from Canadian ranches and braised for eight hours. Served with creamy polenta or roasted roots, this hearty dish captures the Canadian winter.
Chef's Approach
Our kitchen blends classic French technique with Canadian ingredients and a respect for the land. We preserve, ferment, and smoke to extend the seasons, and house-made preserves and pickles appear throughout the year. Smoking and open-fire cooking are central to our lodge identity, and every dish is tasted and adjusted by the chef before service.
We don't chase novelty. We chase the moment when a carrot tastes exactly like the soil it grew in, and the forest is on the plate.
Dietary Accommodations
We are happy to accommodate vegetarian, vegan, gluten-free, and other dietary needs. Please inform us when booking or upon arrival. Vegetarian and vegan options are always available, and gluten-free modifications can be made for most dishes. Allergies are taken seriously; our kitchen follows strict protocols.
Seasonal Events & Tastings
Spring & Autumn
A multi-course tasting menu celebrating wild ingredients, held each spring and autumn. Five courses with optional wine pairings, and the menu changes with the forager's haul. Held in the private dining area. Limited seats, reservations required.
Reserve Your SeatWinter
A family-style feast of slow-cooked meats, root vegetables, and preserves, served by the fireplace in the coldest months. Shared platters and long tables feature house-made charcuterie and preserves. Reservations open in early autumn.
Inquire About DatesReserve Your Table
Join us at Pine and Table for a meal that reflects the best of Canadian land and sea. Reservations recommended, especially for weekends. Private dining and card room inquiries welcome. Call +1 416-555-2847 or book online.
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