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Imported Italian spaghetti, bronze-die, slow-dried. The most versatile pasta shape, pai...

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Haddock fillets — the British classic for fish and chips. Mild flavour, flaky texture, ...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

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

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...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Fresh Ontario pigs' feet (trotters) — full of collagen and connective tissue, the secre...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Pork loin cured, then smoked twice in our smokehouse for an exceptionally deep, layered...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

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

AAA lean ground beef, ground in-house every morning. About 85% lean / 15% fat — the swe...

The hot version of Frank's 1975 Italian sausage — same coarse-ground Ontario pork, fenn...