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Jumbo shrimp coated in shredded coconut and panko, frozen for freshness. Bake from froz...

Thinly sliced raw beef tenderloin, the appetizer that made Harry's Bar in Venice famous...

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

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

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

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

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

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

Whole farm-raised quail — small game birds, 4–6 oz each, fast-cooking. Spatchcock, mari...

The mild version of our pepperettes — beef and pork, garlic, light pepper, naturally sm...

Jamaican-style patties — flaky golden turmeric pastry filled with spiced ground chicken...

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

Hand-pattied 4-oz burgers from AAA medium ground beef (80/20). The slider size, or stac...

Italian prosciutto crudo — dry-cured ham, aged 12+ months, sliced paper-thin at the cou...

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