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

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Centre-cut pork loin chops — the part of the loin between the rib and sirloin sections,...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

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

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

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

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

Italian cured pork salami with whole black peppercorns worked through the paste — visib...

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

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

Boneless pork loin butterflied, stuffed with a savoury filling (apple-and-sage, sundrie...

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