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

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...