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AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to ...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

Boneless Ontario pork loin chops, cut 3/4" thick. Quick cooking, kid-friendly, easy to ...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

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

Fresh Mennonite-raised chicken hearts — small, dense, all muscle, with a rich beefy fla...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

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

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

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

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

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

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...