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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

AAA beef hand-cubed for stew, chili, or kabobs — from chuck for marbling and braise-fri...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

The inside round of Ontario veal — the leg muscle, lean and tender. Roast it whole at 3...