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Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

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

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

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

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

Flank steak is a long, flat cut from the belly of the steer — lean, intensely beefy, wi...

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

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

Cubed Ontario pork tenderloin, skewered, marinated in olive oil, garlic, lemon, and ros...

Cross-cut shanks of Ontario veal, bone-in with the marrow at the centre — the cut Itali...

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

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

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

Casalingo — "home-style" — a rustic Italian salami with bold garlic and pepper, traditi...

Ground in-house from Mennonite-raised turkey — typically a thigh-and-breast blend for b...

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

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

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

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

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

Spanish Serrano ham — dry-cured Spanish ham, leaner and saltier than Italian prosciutto...