Search the Counter

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

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

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

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Imported Italian rigatoni — large tubes with deep ridges. The ridges catch sauce, the w...

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

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

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

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

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

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

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

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

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

Roasted Mennonite-raised chicken bones simmered for 18+ hours with onion, carrot, celer...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

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

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

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

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

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

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

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