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Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Landjaeger — German dry-cured snack sausages, originally made for travelling shepherds ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...