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Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Sausage made from Mennonite-raised ground turkey, herbs, garlic, and pepper. Lower in f...

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

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Bone-in beef stew cubes — the same AAA beef as our diced beef but with the bones left i...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Top sirloin steak from the rear of the steer — lean, full-flavoured, well-priced. Cut 1...

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

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

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

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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