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

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

Grana Padano DOP — Italian hard cheese from northern Italy, slightly milder and less co...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Quiche made in-house with flaky butter pastry and a custard of eggs and cream. Rotating...

Premium ice cream from a small Ontario producer — vanilla bean, chocolate, salted caram...

Beemster XO — the flagship of the Beemster range, aged 26+ months. The longest aging br...

Imported Italian zita tagliati — long hollow tubes meant to be broken into rough pieces...

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

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

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

Beemster's goat-milk version of their classic Gouda. Tangy where the cow version is swe...

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

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Bothwell is a Manitoba cheesemaker known for award-winning Canadian cheeses. Varieties ...

Dutch Edam — semi-firm cow's-milk cheese coated in distinctive red wax. Milder than Gou...