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Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

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

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

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Whole boneless Mennonite-raised chicken breast brined and naturally smoked, then sliced...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

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

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

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

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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...