For those who are watchful about what they eat, the Chef does not use trans- fats, partially hydrogenated oils or butter sauces. Also very little cream with no cream reductions. Our plates consist of moderate amounts of protein with an emphasis on wild fish and meat from wherever possible, free grazing animals. Seasonal vegetables and fruits are selected. For those with dietary constraints or allergies we are happy to adjust dishes as needed. The kitchen makes everything from scratch including all breads and pastries. Breads include Canadian Red Fife wheat, a heritage variety once nearly extinct, the genetic parent to virtually all bread wheat grown in North America today.