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

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

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

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

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

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

Fresh Mennonite-raised chicken necks — the secret stock-builder ingredient, full of con...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

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

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Eye of the round is a lean, working muscle from the back leg — full of beefy flavour, l...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Porterhouse is the bigger sibling of the T-bone: same bone, but cut further back where ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Hot version of our chicken sausage — Mennonite-raised ground chicken with chili flakes,...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...