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Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Mennonite-raised chicken breast rubbed with Cajun spice (paprika, cayenne, oregano, thy...

Sliced version of our house-cured Black Forest ham — naturally smoked, distinctive juni...

Our whole smoked chicken, pulled or sliced for deli use — convenient for sandwiches, ch...

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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