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

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

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

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

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

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

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

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

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

Whole Mennonite-raised turkey brined for 24 hours, then naturally smoked in our smokeho...

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

Whole bone-in pork ham cured and naturally smoked in our smokehouse. Fully cooked. Scor...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...