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Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

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

Portuguese chouriço — cured pork sausage seasoned with smoked paprika, garlic, and red ...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

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...

Blade eye comes from the chuck, near the shoulder. It's marbled, rich, and full of conn...

Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

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

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

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

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Village ham — a traditional country-style cooked ham, mildly seasoned, sliced thin at t...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

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

A New York striploin is the steak the grill was invented for. Boneless, with the right ...