End of the Season — THE WOODSHED

This Week at The Woodshed

Spring is such a fickle season—teasing us with hints of warmth and gold, only to pivot back to lingering, mist-grey afternoons.

While we wait for the sun to stay a little longer, we’ve gathered a collection of your most-loved comforts to carry you through. These are the quiet classics of our kitchen: the hearty dishes, the slow-simmered soups, and the golden, flaky pastry that you often ask for long after they’ve left our menu.

Before we fully embrace the bright, crisp flavours of summer, we are preparing one final batch of these staples for you to enjoy fresh, or tuck away. From our Tourtiere and Boeuf Bourguignon, to Potato Gratin and Pear Ginger Cake, consider this a final invitation to stock your freezer with the warmth of The Woodshed.

The Details:

Order by: Wednesday, April 15th
Pick-up: Friday, April 17th, between 2:00 – 5:00 pm

We look forward to helping you keep your home full of good things.

xo The Woodshed Team

Please place your order by Wednesda April 15th
Orders will be ready for pick up on Friday April 17th between 2-5pm.
Yes, simply provide them with a copy of the order confirmation sent to your email to show us on pick up.

This week’s menu

Arugula Salad (April 17)

$15.00

Beautiful local arugula with shaved fennel, apple, and our house made lemon vinaigrette.

Serves 2 to 3 people

Gluten-free

Tourtiere (April 17)

$55.00

A holiday classic, this savoury meat pie made is with our buttery pastry and spiced local pork. We recommend heating your tourtiere in a 350* oven for 15-20 min or until heated through. We like to serve our cranberry relish on the side.

9” round

French Onion Soup (April 17)

$20.00

A classic French Onion soup made with our homemade beef bone broth, simmered on our stove for 24 hours. Delicious on its own or topped with toasted bread and gruyere cheese as it is in the best French cafes.

1L jar

Boeuf Bourguignon (April 17)

$44.00

Beautiful slow-cooked grass-fed local beef in red wine and herbs, finished with carrots, onions and sautéed mushrooms. Served with our mashed potatoes