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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Ham hocks cured and naturally smoked in our smokehouse. The flavour engine for Southern...

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

Westfalian ham — German dry-cured ham, traditionally smoked over beech wood. The distin...

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

Picanha is the top sirloin cap with the fat layer intact — Brazil's favourite cut, and ...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...