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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Same in-house roasted Mennonite turkey, prepared without any added nitrates, nitrites, ...

Pork chops have a bad reputation because most are cut too thin and overcooked. Ours are...

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Ground bison from Canadian-raised herds. Leaner than beef (typically 90/10) but with a ...

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

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

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

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

The same medium cheddar without the annatto colouring — pure white, clean flavour. Many...

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