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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

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

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

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

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

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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...