Search the Counter

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

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

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

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

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

Imported Italian tubetti rigati — tiny ridged tubes. The traditional pasta for pasta e ...

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

Imported Italian bucatini — thick spaghetti with a hole running through the centre. The...

Imported Italian farfalle ("butterflies" or "bowties"). The pinched centre is firmer; t...

Loose sausage meat (uncased) — the Italian seasoning blend, ready to use for holiday st...

Imported Italian elicoidali — ridged tubes with a slight curve, the Roman trattoria fav...

Fresh Mennonite-raised chicken feet, cleaned. Essential for dim sum-style braised phoen...

Split Mennonite-raised wings (flats and drumettes), pre-marinated in our house Buffalo ...

Boneless pork loin butterflied, stuffed with a Mediterranean filling of sundried tomato...

Mennonite-raised chicken cooked with carrot, celery, onion, peas, and a sage-cream grav...

Pâté — rich, spreadable cured-meat preparation. We carry both house-made (using our chi...

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

Chicken breast pounded thin into cutlets — about 1/4 inch thick. The fastest chicken di...

Fresh Mennonite-raised chicken livers, cleaned and trimmed. Make pâté (blend with butte...

Spaducci — chicken cubed and skewered, marinated, ready for the grill. Made in-house wi...

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

Prosciutto di Parma DOP — the protected-origin Italian prosciutto from Parma, aged 18+ ...

Imported Italian fettucce — wider than fettuccine, the maximum surface area for clingin...