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Pure beef suet — the hard fat from around the kidneys, the gold standard for rendering ...

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

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

Manchego DOP — Spanish sheep's-milk cheese from La Mancha, aged 3 to 12+ months. Distin...

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

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

Imported Italian radiatori — shaped like miniature radiators, with deep ridges and ruff...

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

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

Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

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

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

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

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

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Fresh potato gnocchi — pillowy, light, made from real Yukon Gold potatoes. Drop into bo...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

French Camembert from Normandy — soft-ripened cow's-milk cheese with a bloomy rind. Str...

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

Young Ontario cheddar, aged just long enough to develop a clean cheddar flavour without...

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

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