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Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...

Whole turkey breast brined and naturally smoked in our smokehouse. Sliced thin at the c...

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

Back-attached chicken legs (thigh + drumstick + portion of the back) from Mennonite-rai...

Boneless skin-on chicken legs (thigh + drumstick meat together) from free-range Mennoni...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

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

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

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