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

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

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

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

Cabbage rolls made the way Eastern European grandmothers make them: ground pork, rice, ...

Soups made in-house weekly from the same stocks and proteins we sell at the counter. Ro...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built...

Fresh cannelloni stuffed with ricotta, mozzarella, Parmigiano, and spinach, baked in to...

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

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

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

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Diced AAA beef braised in red wine, onions, mushrooms, and herbs until silky, topped wi...

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

Roasted AAA beef bones simmered for 18+ hours with vegetables, herbs, salt, and apple-c...

Fresh gluten-free gnocchi made with potato and rice flour blend. Pillowy, light, indist...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Chicken-based dry-cured sausages in the Polish kabanos tradition — long, thin, lightly ...

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

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