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Smaller version of our fresh potato gnocchi — about half the size, more delicate. Drop ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

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

Whole farm-raised rabbit, dressed, ready to cook. Break into legs and loin pieces, brow...

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

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

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Beemster Classic — the everyday Dutch cow's-milk cheese from the Beemster polder, aged ...

New Zealand lamb — generally smaller carcasses than Australian, leaner, milder in flavo...

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