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Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

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

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porche...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

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

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

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

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

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

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...