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

Roasted Mennonite-raised chicken carcasses — the bones we've stripped of meat for other...

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Full racks of pork back ribs, membrane removed (just ask), trimmed clean. Run them at 2...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

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

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

Imported Italian orecchiette — "little ears" from Puglia. The concave shape cradles sma...

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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