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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

Atlantic salmon cured with salt and sugar, then naturally cold-smoked in our smokehouse...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

Skirt steak from the diaphragm of the steer — long, thin, intensely beefy. The classic ...

Bone-in pork loin chops with a pocket cut and stuffed with sundried tomatoes, feta chee...

Whole boneless Ontario pork loin. Tie it for an even-cooking roast (325°F to a 140°F in...