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Debriezner — a Hungarian-style sausage made with pork, sweet paprika, garlic, marjoram,...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

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

Hand-pinched perogies filled with potato and aged cheddar (or potato-bacon-onion, rotat...

Dubliner Irish cheese — aged 12+ months, with a flavour somewhere between sharp cheddar...

Slow-baked bread pudding made with day-old brioche, eggs, milk, cinnamon, vanilla, and ...

Cacciatore — small Italian salami originally made small enough to fit into a hunter's p...

Bresaola — Italian air-dried beef, salt-cured then aged 2+ months until firm and deeply...

Boneless skinless Mennonite-raised chicken thigh, cubed, skewered, and marinated. More ...

Hand-pattied 6-oz chicken burgers, made from Mennonite-raised ground chicken with a lit...

Chicken sausage from Mennonite-raised ground chicken, with mild herbs (parsley, oregano...

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

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

Finocchiona — Tuscan cured pork salami with whole fennel seeds worked through. The fenn...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Yorkshire Wensleydale — crumbly, mild, slightly sweet English cheese. The version with ...

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

AAA medium ground beef, ground in-house every morning. About 80% lean / 20% fat — the b...

Pepperettes — small smoked sausages made from beef and pork, seasoned with garlic, papr...

Hand-stretched pizzas made with Italian 00 flour dough, San Marzano tomato sauce, fresh...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Cubed lamb on skewers, marinated in olive oil, garlic, oregano, and lemon. Made in-hous...

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

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