At Glasshouse, nearly everything that reaches your table is crafted in-house, from the smallest garnish to the heartiest entrée. Our menu is built on a foundation of from-scratch cooking, where we dehydrateour own sun-dried tomatoes, handcraft seitan, ferment plant-based cheeses, and simmer rich, comforting soups daily. We take pride in preparing every jam, pickle, and aioli right here in our kitchen, using fresh, local ingredients whenever possible. It’s a labour of love that celebrates authenticity, creativity, and the kind of care you can taste in every bite.
Liqueurs and bitters simmer from foraged botanicals, local spirits, and spice infusions—like cherry-vanilla liqueur or citrus peel bitters for cocktail pairings that sip as smoothly as the films roll. We press herb-infused oils from cold-milled olives and garden greens, while our hot sauces ferment wild chilies with garlic and vinegar for a fiery kick that builds with every handful. This from-scratch devotion ensures bold, traceable flavours.