Search the Counter

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

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

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

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

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

All-beef hot dogs made from AAA Canadian beef — no fillers, no nitrites, no artificial ...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

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

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

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

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

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

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

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...