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Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

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

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

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

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin cri...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

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

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

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...