Prosciutto cotto, soppressata, pancetta, San Marzano, fior di latte

LUCKY LUCIANO

6oz charcoal-grilled Tajima Wagyu, salmoriglio, porcini butter, seasonal vegetables

TAJIMA WAGYU

Baby gem, Parmigiano Reggiano, house-made brioche croutons

CAESAR SALAD

Confit tomatoes, olives, crispy capers, pecorino, crema

SPAGHETTO VESUVIO

FOCACCIA ARTIGIANALE

Roasted duck breast, root vegetables millefoglie, wild berry jus, butternut squash & mascarpone

DUCK BREAST

Double hand pressed wagyu beef patties, truffle aioli, caramelized onions, cripsy shallots, fontina, fries

THE SMASH BURGER

Saffron risotto, Hokkaido scallops, lobster, clams

FRUTTI DI MARE

Fusillone Bolognese is a hearty Italian pasta dish featuring thick, spiral fusillone pasta coated in a rich meat sauce made from ground beef and San Marzano tomatoes. This version is characterized by the use of Northern Gold beef, which adds a distinct richness, and the texture of fusillone allows for perfect sauce adherence. Here's how to prepare it at home.

FUSILLONE BOLOGNESE

Wild mushrooms, truffle cream, fontina, fresh truffle

TARTUFO NERO

Wild mushrooms, porcini, ricotta stuffed pasta, brown butter, sage

ROTOLO AI FUNGHI

San Marzano, Parmigiano Reggiano, planeta evoo & fresh basil

GNOCCHI AL POMODORO

Red wine vinegar mignonette, piccante, horseradish

FRESH OYSTERS (6)

Made with local seasonal ingredients, burrata di Puglia

SEASONAL BURRATA SALAD

6oz premium beef tenderloin, crispy potatoes & green peppercorn sauce

FILETTO AL PEPE VERDE

Porterhouse, 32oz Double Ranch beef, salsa verde & green peppercorn sauce

FIORENTINA

Hokkaido scallops, fior di sale, pink peppercorn, crispy shallots, mint

CAPESANTE

Italian sausage, rapini, peperoncino, fior di latte

SALSICCIA E RAPINI

Roasted pears, fior di latte, caramelized pecans, gorgonzola

FABRI FABRI

Grilled octopus, smoked tomato marmalade, nori cracker

POLPO ALLA GRIGLIA

VERDURE MISTE

Selection of European charcuterie & cheese

CHARCUTERIE PLATTER

Hamachi, basil foam, pomegranate, peperoncino

RICCIOLA

SPICY VODKA CONCHIGLIE

In a saucepan, heat the olive oil over medium heat. Add the San Marzano tomatoes, salt, and black pepper. Simmer for about 15 minutes until the sauce thickens.

Prepare the Sauce

While the sauce is simmering, slice the prosciutto cotto, soppressata, and pancetta into thin strips.

Prepare the Meats

Spread the prepared sauce evenly on a pizza dough base. Layer the sliced meats on top of the sauce. Tear the fior di latte cheese into pieces and scatter it over the meats.

Assemble the Pizza

Preheat your oven to the highest setting (around 250°C or 482°F). Place the pizza on a baking stone or tray and bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.

Bake the Pizza

Once out of the oven, garnish with fresh basil leaves. Slice and serve hot.

Garnish

Prosciutto cotto

Soppressata

Pancetta

San Marzano tomatoes

Fior di latte cheese

Olive oil

Salt

Black pepper

Fresh basil

Soak the dried porcini mushrooms in hot water for 15 minutes. Drain and finely chop. In a bowl, combine chopped mushrooms with unsalted butter, mixing well. Set aside.

Prepare the Porcini Butter

In a small bowl, whisk together olive oil, lemon juice, chopped parsley, chopped oregano, salt, and black pepper. Set aside.

Make the Salmoriglio Sauce

Preheat the charcoal grill to high heat. Season the Tajima Wagyu steak with salt and pepper. Grill for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Grill the Wagyu

Toss the seasonal vegetables in olive oil, salt, and pepper. Grill alongside the steak for about 3-4 minutes until tender and slightly charred.

Grill the Vegetables

On a plate, place the grilled Tajima Wagyu steak, top with porcini butter, and drizzle with salmoriglio sauce. Serve with grilled seasonal vegetables on the side.

Plate the Dish

Tajima Wagyu steak

Lemon juice

Fresh parsley, chopped

Fresh oregano, chopped

Porcini mushrooms, dried

Unsalted butter

Seasonal vegetables (e.g., asparagus, zucchini, bell peppers)

Preheat your oven to 180°C (350°F). Cut the brioche bread into cubes. Toss the bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10-15 minutes or until golden and crispy.

Prepare the Croutons

In a bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, anchovy paste, minced garlic, salt, and pepper until well combined. Adjust seasoning to your taste.

Make the Dressing

Wash and dry the baby gem lettuce. Tear the leaves into bite-sized pieces and place them in a large bowl. Shave or grate the Parmigiano Reggiano over the top.

Prepare the Salad

Drizzle the dressing over the salad and toss gently to coat the leaves. Add the croutons on top and serve immediately.

Combine and Serve

Baby gem lettuce

Parmigiano Reggiano

Brioche bread

Garlic powder

Pepper

Mayonnaise

Worcestershire sauce

Anchovy paste

Garlic, minced

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes and cook for about 15 minutes until they are soft and start to caramelize. Season with salt and pepper to taste.

Prepare the Confit Tomatoes

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

Cook the Spaghetti

Add the cooked spaghetti to the skillet with the confit tomatoes. Stir in the sliced black olives and crispy capers. Pour in the crema and mix well. If the pasta seems dry, add some reserved pasta water to reach desired consistency.

Combine Ingredients

Remove the skillet from heat and stir in the grated pecorino cheese. Adjust seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh basil leaves.

Finish and Serve

spaghetti

olive oil

garlic cloves, minced

cherry tomatoes, halved

black olives, pitted and sliced

capers, rinsed and drained

pecorino cheese, grated

crema (or heavy cream)

salt

black pepper

fresh basil, for garnish

In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until foamy. Add the flour, salt, and 1/4 cup of olive oil. Mix until a dough forms.

Prepare the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Knead the Dough

Preheat the oven to 425°F (220°C). Punch down the dough and transfer it to a greased baking sheet. Stretch it out to fit the sheet. Dimple the surface with your fingers and drizzle with the remaining olive oil. Sprinkle with coarse sea salt and rosemary. Let it rise for another 20 minutes.

Shape and Second Rise

Bake in the preheated oven for 20-25 minutes until golden brown. Remove from oven and let cool slightly.

Bake

In a mixing bowl, beat the softened unsalted butter until creamy. Add the aged balsamic vinegar, honey, and salt. Mix until well combined and fluffy.

Make the Butter

Transfer the balsamic butter to a serving dish and serve with warm focaccia.

Serve

All-purpose flour

Warm water

Active dry yeast

Fresh rosemary

Coarse sea salt

Aged balsamic vinegar

Honey

Score the skin of the duck breast in a crisscross pattern without cutting into the meat. Season both sides with salt and black pepper.

Score and Season

Place the duck breast skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip the breasts and cook for another 4-5 minutes. Remove from heat and let rest.

Sear the Duck

Thinly slice the potatoes, carrots, and parsnips. Toss with olive oil and thyme.

Prepare Vegetables

Layer the sliced vegetables in a baking dish and bake at 375°F (190°C) for 30-35 minutes until golden and tender.

Layer and Bake

In a saucepan, combine mixed berries, red wine, chicken stock, and honey.

Simmer the mixture over medium heat until reduced by half. Strain if desired.

Reduce the Sauce

Steam or boil butternut squash until tender. Blend with mascarpone, nutmeg, and salt until smooth.

Cook Squash

Duck breast

Potatoes

Carrots

Parsnips

Thyme leaves

Mixed berries (fresh or frozen)

Red wine

Chicken stock

Butternut squash

Mascarpone cheese

Nutmeg

In a small bowl, combine mayonnaise, truffle oil, and minced garlic. Stir until well mixed. Set aside.

Mix Aioli Ingredients

In a skillet over medium heat, add olive oil and sliced onions. Sprinkle with salt and cook, stirring occasionally, until onions are golden brown and caramelized, about 15-20 minutes.

Cook Onions

In a bowl, toss the sliced shallots with flour until coated. Heat oil in a deep pan over medium-high heat. Once hot, add shallots in batches and fry until golden brown. Drain on paper towels and set aside.

Fry Shallots

In a deep fryer or large pot, heat oil to 350°F (175°C). Fry the cut potatoes until golden and crispy, about 4-5 minutes. Remove and drain on paper towels, season with salt to taste.

Fry Potatoes

Divide the wagyu beef into two equal portions and form into balls. Season with salt and pepper. Heat a skillet or griddle over high heat, and when hot, place the beef balls on it. Using a spatula, smash them down to form patties. Cook for about 2-3 minutes per side, adding a slice of fontina cheese on top during the last minute of cooking to melt.

Form and Cook Patties

Toast the burger buns lightly. Spread a generous amount of truffle aioli on the bottom bun. Add the cooked wagyu patties, top with caramelized onions, crispy shallots, and the top bun.

Build Your Burger

Wagyu beef

Truffle oil

Onion, sliced

Shallots, thinly sliced

Flour

Oil, for frying

Fontina cheese, sliced

Potatoes, cut into fries

Burger buns

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.

Cook the Aromatics

Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and slightly toasted.

Toast the Rice

Pour in the broth gradually, one cup at a time, stirring constantly. Add the saffron threads with the first addition of broth. Continue adding broth until the rice is creamy and al dente, about 18-20 minutes.

Add Broth and Saffron

Stir in the butter and grated Parmesan cheese. Season with salt and black pepper to taste. Keep warm.

Finish the Risotto

In a skillet, melt 1 tablespoon of butter over medium-high heat. Add the Hokkaido scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.

Sear the Scallops

In the same skillet, add minced garlic and sauté for 1 minute. Add the clams and a splash of water. Cover and cook until the clams open, about 5 minutes. Discard any that do not open.

Prepare the Clams

Add the cooked lobster, seared scallops, and chopped parsley to the skillet. Drizzle with lemon juice and toss to combine. Heat through for 1-2 minutes.

Combine Seafood

Spoon the saffron risotto onto plates and top with the seafood mixture. Garnish with additional parsley if desired.

Lucky Luciano

Tajima Wagyu

Caesar Salad

Spaghetto Vesuvio

Focaccia Artigianale

Duck Breast

The Smash Burger

Frutti Di Mare

Fusillone Bolognese

Tartufo Nero

Rotolo Ai Funghi

Gnocchi Al Pomodoro

Fresh Oysters (6)

Seasonal Burrata Salad

Filetto Al Pepe Verde

Fiorentina

Capesante

Salsiccia E Rapini

Fabri Fabri

Polpo Alla Griglia

Verdure Miste

Charcuterie Platter

Ricciola

Spicy Vodka Conchiglie