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Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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...

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

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

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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