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Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

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

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

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

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

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

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

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

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

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Whole Mennonite-raised chicken wings — three sections (flat, drumette, tip) connected, ...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...