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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

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

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

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

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

Whole chicken wings from Mennonite-raised birds, split into flats and drumettes — the w...

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

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

Whole bell peppers (red and yellow) hollowed out and stuffed with seasoned ground beef,...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...

Fresh pasta cannelloni tubes stuffed with slow-braised veal, spinach, and Parmigiano, t...

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

Mennonite-raised whole chicken breasts slow-roasted in-house with salt, pepper, and her...

Whole Mennonite-raised chicken brined for 24 hours and naturally smoked in our smokehou...