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Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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