Search the Counter

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

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

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

Whole Cornish hen — a small, young bird, typically 1–1.5 lbs. One per person. Spatchcoc...

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

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

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

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

Boneless Cornish hen — the whole bird with the bones removed, ready to stuff and roll, ...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

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

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

Beemster Vlaskaas — the cheese the Beemster polder makes for their annual flax-harvest ...

A capless prime rib is exactly what it sounds like: the rib roast with the fat cap remo...

Whole spring lamb — typically 35–45 lbs dressed weight, ready for spit-roasting at East...

Our Angus tomahawk is the cut you order when dinner needs to feel like an event. Bone-i...

U-10 jumbo scallops — about 10 per pound, restaurant-grade. Pat very dry (this is the m...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Pork picnic shoulder — the lower half of the front leg, bone-in, skin-on (or off, on re...

Boneless pork loin and belly seasoned with garlic, rosemary, fennel seed, sage, and cra...

Bone-in pork butt, fat cap on, 8–10 lbs each. The gold standard for pulled pork. Rub he...