Search the Counter

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

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

Fresh potato gnocchi with black truffle worked into the dough. Drop into boiling water ...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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

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

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

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

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

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

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

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

Imported Italian premium pasta selection — bronze-die, slow-dried, with exceptional coo...

Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

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

Dutch Gouda with whole cumin seeds worked through the paste. The earthy, slightly bitte...

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

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

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