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Fresh Mennonite-raised turkey wings — bigger and more meat-on-the-bone than chicken win...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

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

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

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

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

Pork sausage seasoned with Jamaican jerk spice — allspice, Scotch bonnet, thyme, ginger...