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

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

Young Dutch Gouda — aged just enough to develop the characteristic buttery profile with...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

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

Red snapper — firm, sweet, lightly fishy white fish. Pan-sear skin-on fillets in a hot ...

Imported Italian casarecce — short twisted scrolls from Sicily. The curl grips sauce; t...

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

Creamy Danish Havarti — semi-soft, buttery, with tiny irregular holes throughout the pa...

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

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

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

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

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

Meat-free lasagna for the vegetarian table: roasted zucchini, peppers, eggplant, and sp...