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Cubed lamb shoulder, skewered, marinated in olive oil, garlic, oregano, lemon, and red ...

Bone-in ribeye steak with the spinalis cap removed and the fat cap trimmed clean — leav...

Whole peameal — cured pork loin rolled in cornmeal. The Canadian classic, originally fr...

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

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

Whole rack of Ontario veal, Frenched (bones cleaned) by hand at the counter. The veal e...

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

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

Lasagna made the way Italian grandmothers make it: hand-layered fresh egg pasta sheets,...

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

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Cross-cut bone-in oxtail. The cut Jamaican and Italian grandmothers built dinners aroun...

Fresh Atlantic salmon fillets, skin-on or skinless. Pan-sear skin-side down in a hot pa...

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

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

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

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

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