Black Forest ham, aged Ontario cheddar, grain mustard, and bread-and-butter pickles on a fresh sourdough from our neighbours two streets over. Simple, properly made, and the sandwich that's been on the board since day one.
Thinly sliced mortadella with provolone, pickled hot peppers, and a smear of house-made aioli on a soft white roll. The mortadella is sliced to order from a whole piece, not pre-packaged.
House-smoked turkey breast, triple-cream brie, arugula, and a thin layer of cranberry mostarda on multigrain. The turkey is smoked in-house on Tuesdays and goes into the case and onto the sandwich board.
A composed board of three cured meats and two cheeses, sliced and arranged to order. Served with house-made pickles, grainy mustard, and crackers. The selection rotates weekly based on what Claire brings in on Tuesday mornings.
One soup, made from scratch every Monday and Thursday morning. Served with a thick slice of fresh bread. The recipe changes every week and doesn't repeat within the same month. Usually sold out by 1pm.
Roasted golden and red beets, farro cooked in vegetable stock, crumbled goat cheese, toasted pumpkin seeds, and a sherry vinegar dressing. A regular on the summer prepared-dish rotation, available by the portion or as a tray for catering.
Ten sandwiches on a mix of breads, with a minimum of three different fillings. Packed in a flat tray with a side of house pickles and napkins. Built to hold for three hours without going soggy. 48 hours notice required.
Small-batch dill pickles from a producer in Prince Edward County, Ontario. Whole cucumbers, garlic, dill, and not much else. One of the most reliably popular items on the pantry shelf.
Pop in, call ahead, or order a catering platter for your next gathering. We're on Wellington Street West, Tuesday through Sunday.
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