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Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Smoked turkey drumstick meat, pulled from the bone for deli use — convenient for sandwi...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

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

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

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

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

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

Imported Italian semi di orzo — tiny rice-shaped pasta (also called orzo or risoni). Fo...

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

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