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

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Bone-in lamb shanks, trimmed clean. The slow-cook classic across every Mediterranean cu...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Ontario lamb shoulder (or Australian/New Zealand when Ontario is out of season), bone-i...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

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

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

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