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Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

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

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

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

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

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

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

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from r...

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

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

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

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

Bone-in chicken drumsticks from Mennonite-raised birds. The kid-friendly piece of chick...