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Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

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

Mortadella di Bologna — the original Italian Bologna, finely ground cured pork dotted w...

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

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

Whole rack of lamb, Frenched by hand at the counter so the bones are clean and presenta...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Boneless pork butt, trimmed and tied for the oven. The pulled-pork cut without the bone...

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

Tilapia fillets — mild, lean, fast-cooking. Bake at 400°F for 12 minutes with lemon, bu...

Dutch Gouda aged until the cheese develops caramel and butterscotch notes and the chara...

The undyed version of our old cheddar — sharp, crumbly, with the white tone that lets t...

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

Hand-breaded chicken nuggets made in-house from Mennonite-raised chicken breast cubes —...

Halibut — thick, meaty, lean white fish steaks or fillets. The white-fish equivalent of...

Whole slab of pork belly cured and naturally smoked in our smokehouse. Slice it as thic...

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

Bone-in turkey drumsticks from Mennonite-raised birds — big, dark, dramatic. Smoke at 2...

Hand-rolled beef meatballs made in-house from fresh-ground AAA beef, breadcrumbs, eggs,...

Ground lamb, ground in-house from shoulder and trim. Use it for proper Greek-style burg...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

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

The mild version of our landjaeger — same German dry-cure, no chili. Snack-friendly, lu...

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