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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...

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

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

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...

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

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

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

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...

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,...

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

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