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Outside round, also called bottom round, is a lean cut from the back leg of the steer. ...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

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

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

Boneless skinless chicken breasts from free-range, grain-fed Mennonite-raised roasting ...

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

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

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

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

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...