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

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

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

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

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

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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...