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Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

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

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

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

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

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

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

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Top sirloin from the back of the steer — leaner than ribeye, just as flavourful, easier...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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