Search the Counter

Bone-in Ontario pork shoulder (boneless on request) — the workhorse cut for pulled pork...

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

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Side bacon (pork belly) cured and naturally smoked over real wood, sliced thick for the...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

Pork ham cured and naturally smoked Black Forest-style — deep mahogany exterior, fragra...

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

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Whole rack of beef back ribs — the giant, prehistoric-looking ribs. Rub with a simple c...

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Hanger steak — also called the butcher's cut, because butchers used to keep it for them...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

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