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Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Old-style cooked ham, gently seasoned, the classic deli ham of generations past. Slight...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

Hand-pattied 6-oz burgers from AAA medium ground beef (80/20). The standard burger size...

Cooked ham finished with a honey-and-spice glaze that caramelizes on the surface. The s...

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

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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

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

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

Ontario cheddar aged to medium sharpness — the everyday workhorse. Strong enough to tas...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Mild and medium cheddars marbled together in striking orange-and-white streaks. Tastes ...

Snowdonia is a Welsh cheddar coated in distinctive black wax, aged sharp and crumbly. T...

Crotonese — Calabrian sheep's-milk cheese, semi-aged, with a slightly herbal profile fr...