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English-style cheddar cold-smoked over applewood. Sweeter smoke than maple, milder ched...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

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

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

Farm-raised alligator meat, cubed. Tastes like a cross between chicken and fish — mild,...

Ground Ontario veal, ground in-house. Milder and leaner than beef, with a delicate text...

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

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

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

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

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

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

French Brie — soft-ripened cow's-milk cheese with a bloomy white rind and a buttery, cr...

Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...