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Lake Erie perch, buttermilk-brined overnight, cornmeal crust. House tartar heavy on dill and capers.

A full pound, fried twice so they stay loud. Maple-chipotle, salt and pepper, or the hot honey we cannot stop making.

A warm salted pretzel from a St. Jacobs bakery, pulled apart over aged cheddar melted into our own amber ale.

Ontario cobs quartered and blistered over the grill, lime crema, smoked paprika, crumbled cotija.

Steamed in Ontario cider with leeks, thyme and a little cream. Grilled sourdough comes with, for the broth.

Georgian Bay whitefish smoked in-house, whipped with chive and lemon, piled next to rye crisps.

Pan-roasted skin-on until it crackles. Brown butter, capers, fingerling potatoes and green beans.

Haddock in a batter cut with our amber ale, hand-cut chips, mushy peas, malt vinegar on the table.

Twelve ounces, dry-aged, from a farm an hour outside Guelph. Herb butter, roasted shallot, one side.

Brined overnight and pressed crisp on the flat-top. Lemon-thyme jus, buttered greens.

Six hours in Ontario cider until it gives up. Celeriac puree, pickled apple, a shard of crackling.

Ontario pot barley worked like risotto. Cremini and oyster mushrooms, thyme, aged cheddar folded through.

Honeynut squash roasted hard, black lentils, charred scallion, walnut and herb salsa.

Two smashed patties of Ontario chuck, aged cheddar, house pickles, burger sauce, sesame bun.

Perch off the same grill as the bites, blackened instead of fried. Slaw, tartar, brioche.

Fried thigh, hot honey, dill pickle, a fistful of coleslaw doing structural work.

Roasted mushrooms, gruyere, caramelised onion and garlic aioli, pressed on grilled sourdough.

Shaved ribeye off the trim, horseradish cream, arugula, ciabatta from the same bakery as the pretzel.

Twice-fried, rosemary salt, malt vinegar aioli.

Ontario leaves, shallot vinaigrette, toasted seeds.

Blistered on the grill, chili, lemon, garlic oil.

Three-year cheddar, cream, a crust of toasted breadcrumb.

Beer-battered, stacked high, smoked paprika mayo.

A warm butter tart broken over vanilla ice cream, burnt sugar, toasted pecan.

Date sponge, dark toffee poured at the pass, clotted cream going soft on top.

Ontario apples, oat and brown sugar crumble, cider caramel, cold cream.

Set dark chocolate, sea salt, olive oil, a spoon that stands up in it.

Amber Ale — Brewed for us in Mississauga — 5.2%

Pale Ale — Mississauga, ON — 5.4%

Czech-style Pilsner — Guelph, ON — 4.8%

Oatmeal Stout — Hamilton, ON — 5.8%

Ask what is on — Somewhere in Ontario

Dry Apple Cider — Beamsville, ON — 6%

Gin, elderflower, cucumber, lime, soda over a long block.

Rye, Ontario maple, orange oil, smoked under a glass at the bar.

Equal parts, stirred cold, a wide strip of grapefruit.

Rhubarb, prosecco, soda, a stalk of the real thing.

The house version, with a pickled bean and a rim we take seriously.