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English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

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

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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