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Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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...

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

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

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

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

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...