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Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

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

Frozen lobster tails — restaurant-grade quality, flash-frozen at peak freshness. Thaw o...

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

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

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

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

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

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

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

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

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

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

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

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

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

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