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Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...