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Imported Italian fusilli — long spiral twists. The corkscrew shape grips pesto and chun...

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

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

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

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

Dutch goat-milk Gouda — tangy, lighter than cow-milk Gouda, with the characteristic goa...

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

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

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

Pre-cooked jumbo shrimp at 16-20 per pound — peel-on or peeled. Thaw, arrange on ice wi...

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

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 ...

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

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

Danish Havarti with chopped jalapeño peppers worked through the paste. Creamy base, slo...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

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

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

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

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

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

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

Imported Italian penne candela — long, ridged, hollow tubes about 4 inches long. The dr...