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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

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...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Whole duck, about 4–5 lbs. Roast it the French way: score the skin in a diamond pattern...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

Slow-cooked Ontario pork shoulder, smoked low and slow in our smokehouse, pulled and li...

A New York striploin is the steak the grill was invented for. Boneless, with the right ...

Bone-in pork chops cured and naturally smoked in our smokehouse. Fully cooked — warm in...

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

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...