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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Imported Italian linguine. The flat profile catches creamy and seafood sauces better th...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...

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

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

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

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

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

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Cap meat — properly called the spinalis dorsi — is the muscle that sits on top of the r...

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

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

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...

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