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A whole free-range, grain-fed Mennonite-raised chicken — typically 4–5 lbs, perfect for...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

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

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...