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Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

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

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Fresh whole turkey from Ontario Mennonite farms — free-range, grain-fed, no hormones or...

A 50/50 blend of ground AAA beef and fresh ground Ontario pork — the classic Italian me...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...