Search the Counter

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

Fresh mozzarella — soft, milky, in water. The cheese for Caprese salad (stack with toma...

Wild blueberries in a flaky butter-pastry double crust, finished with a sugar glaze. Ba...

Tart raspberries in a flaky butter pastry. Bake from frozen at 400°F for 55 minutes. Th...

Piave DOP — a hard cheese from the Dolomite mountains in northern Italy. Aged versions ...

Tart rhubarb (or rhubarb-strawberry in season) in a flaky butter pastry. Bake from froz...

Home-made apple pie — sliced Ontario apples, brown sugar, cinnamon, butter, and a flaky...

Fontina Val d'Aosta DOP — Italian alpine cheese from the northwest, semi-soft, with a n...

Dutch Gouda cold-smoked over real wood. Sweet smoke, creamy cheese, perfect for melting...

Shepherd's pie made the proper way: slow-braised ground lamb (or ground beef, on reques...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Auricchio provolone — aged Italian provolone with the characteristic sharp bite and fir...

Aged Pecorino Toscano DOP — sheep's milk cheese from Tuscany, milder than the Roman ver...

Pecorino Romano DOP — the sharp, salty sheep's-milk cheese from Lazio. The essential in...

Asiago DOP — Italian semi-firm alpine cheese from the Veneto region. Younger Asiago is ...

Real Parmigiano Reggiano DOP — aged 24 months minimum, cut from the wheel at the counte...

Sicilian Pecorino with whole pistachios studded throughout — the visual centerpiece of ...

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

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

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

Medium cheddar cold-smoked over maple wood until the rind takes on a deep amber colour ...

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

Greek feta DOP — sheep's-milk cheese brined in salt water. Tangy, salty, crumbly. Essen...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...