Search the Counter

Fresh potato gnocchi with porcini mushroom worked into the dough. Drop into boiling wat...

Medium cheddar with grated fresh horseradish blended in. The sharpness of horseradish b...

Ontario cheddar aged until the sharpness develops real bite and the texture begins to c...

Beef knuckle bones — joint bones full of collagen and connective tissue, ideal for buil...

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

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

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

Australian lamb — typically grass-fed, with a fuller, gamier flavour than Ontario or Ne...

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

Sushi-grade tuna steaks — best cooked rare to medium-rare. Coat in cracked pepper and s...

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