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Tzatziki made in-house: strained Greek yogurt, grated cucumber (drained), garlic, fresh...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Boneless skinless Mennonite-raised chicken breast, cubed, skewered, and marinated in ol...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Bone-in lamb shoulder chops — heavily marbled, more forgiving than loin chops, full of ...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Whole Mennonite-raised turkey breast rubbed with rosemary, sage, garlic, lemon zest, an...

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Bone-in turkey drumsticks brined and naturally smoked in our smokehouse. Fully cooked —...

Fresh Mennonite-raised turkey necks — full of meat, bone, and collagen. The secret ingr...

Kashkavalo — Bulgarian and Balkan aged sheep's-milk cheese. Firm, sharp, with a flavour...

Whole Mennonite-raised turkey breast brined for 8 hours, slow-roasted in-house with sal...

Hungarian salami — cured pork seasoned with sweet Hungarian paprika, garlic, and pepper...