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Whole bone-in skin-on chicken legs — the dark-meat workhorse. Roast at 400°F skin-side ...

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...

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

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

Top blade steaks (also called flat iron) come from the shoulder, the part of the chuck ...

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

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

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

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

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

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

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

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...

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

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

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

Split Mennonite-raised wings pre-marinated in our house honey-garlic sauce — honey, gar...

Local Ontario free-run eggs from a small farm — brown-shelled, fresh, with deep-yellow ...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

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

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

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...