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Vol.14-16 – November 12th 2014

Manotick Village Butcher

Dinner in an hour

It’s that time of year when a meat pie is just what you need for dinner. All you need to do is add some potato and vegetables.

We have been making your favourite tourtiere, chicken pot pie and our range of steak pies including steak & mushroom and steak & kidney.

We have also teamed up with Fettuccini’s who are making their range of beef lasagna using fresh ground beef from the store.

American Thanksgiving

There are many of us who get to celebrate Thanksgiving twice. We are still able to get a turkey for your dinner or if you prefer something else we can arrange for that.

40 day dry aged beef

A couple of weeks ago we managed to get hold of some 28 day dry aged prime rib of beef. We still have some of that available and it is now approaching 40 days. Imagine the taste and texture as you carve the “cooked to perfection” roast. For the die hard bar-b-quer’s out there, these same prime ribs can be cut as steaks!

Talking of Christmas

We aren’t talking about it just yes but we are already thinking about it. We’re taking reservations for turkeys already. As we always; we are getting birds from Lyons Turkey Farm in Spencerville. Where the birds are raised without the use of anti-biotics and are few a 100% vegetable based grain.

From James & the team at the Manotick Village Butcher
Manotick Village Butcher Specials

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Also Available
  • Milk from Cochrane’s Dairy
  • Cheese from various local producers
  • Bekings Poultry Farm Eggs
  • Chutney’s from Major Craig’s
  • Jams from Michaelsdolce
  • Island Spiced sauces and rubs
  • ... and much more ...

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