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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

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

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...