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Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

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

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

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

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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