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Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

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

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

The hot version of Frank's 1972 Italian sausage — same coarse-ground Ontario pork, fenn...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Chicken sausage made with Mennonite-raised ground chicken, sundried tomato, garlic, bas...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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