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French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

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

Whole bone-in duck leg — thigh and drumstick together. The cut for confit (cure with sa...

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

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

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

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