Angel hair pasta with sautéed shrimp, lemon zest, garlic, and white wine butter sauce

Capellini with Lemon Garlic Sauce

Shrimp Scampi

20oz grilled rib-eye, rosemary, garlic oil

Rib-Eye alla Fiorentina

Veal Milanese

Prosciutto-wrapped veal, sage, white wine

Veal Saltimbocca

Chicken Parmigiana

Veal Parmigiana

Ravioli stuffed with creamy ricotta and sautéed spinach, served in a vibrant tomato sauce with garlic, basil, and a touch of olive oil. Finished with shaved cheese.

Spinach & Ricotta Ravioli Pomodoro

“Little ears” pasta with sweet Italian pork sausage, broccolini, garlic, and Pecorino

Orecchiette con Salsiccia e Broccoli Rabe

Tortellini pasta filled with ricotta, Parmigiano-Reggiano, and mozzarella, tossed in a rich Parmesan cream sauce with cracked black pepper and fresh parsley

Three-Cheese Tortellini

Rich Parmigiano cream sauce: Shrimp $8.95 & Chicken $5.95

Fettuccine Alfredo

Penne Pesto Genovese

Spaghetti & Meatballs

Lasagna Bolognese

Rigatoni alla Vodka

Classic Ceasar Salad

Heirloom tomatoes, red onion, basil, olive oil

Tomato Salad

Baby arugula, shaved Parmigiano, lemon vinaigrette

Arugula Salad

Creamy imported Buffalo mozzarella served with heirloom tomatoes, roasted red peppers, and fresh basil. Finished with a drizzle of aged balsamic reduction and cold-pressed olive oil.

Buffalo Mozzarella Caprese

Seared to brown perfection, then slow-simmered in house made tomato sauce, finished with fresh basil and Pecorino Romano

All-Beef Italian Meatballs

Thin-sliced prosciutto with cantaloupe wedges

Prosciutto & Melon

Bruschetta al Pomodoro

Stuffed Mushrooms

Crispy calamari with lemon aioli & marinara

Fried Calamari

Bring a large pot of water to a vigorous boil. Add kosher salt (about 1 tablespoon). Add 8 oz capellini and cook until al dente, about 3-4 minutes (follow package timing). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Cook pasta

Pat shrimp dry with paper towels. Toss with 1 tsp salt and 1 tsp freshly ground black pepper.

Season shrimp

Heat a large (12-inch) sauté pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add shrimp in a single layer and cook without moving 1-1½ minutes until the underside is pink and lightly browned. Flip and cook another 30–60 seconds until opaque and just cooked through. Remove shrimp to a plate and tent loosely with foil.

Sear shrimp

Reduce heat to medium. In the same pan, add 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter. Add the thinly sliced garlic and minced shallot. Sauté, stirring, about 1–2 minutes until fragrant and the shallot is softened but garlic is not browned.

Sauté aromatics

Add 1 tablespoon dry white wine to the pan to deglaze, scraping up any browned bits from the bottom. Let the wine reduce by half, about 1 minute.

Deglaze

Stir in the remaining 2 tablespoons unsalted butter, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1 teaspoon crushed red pepper flakes. Allow butter to melt and the sauce to emulsify, about 1–2 minutes. If the sauce seems too thick, add 2–4 tablespoons of the reserved pasta cooking water to loosen it.

Finish sauce

Add the drained capellini to the pan and toss gently to coat in the sauce. If needed, add additional reserved pasta water, a tablespoon at a time, until the sauce coats the pasta smoothly. Return the cooked shrimp to the pan and toss to combine and rewarm for 30 seconds.

Combine pasta and shrimp

Remove from heat. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons grated Parmesan, if using. Taste and adjust seasoning with salt and freshly ground black pepper to taste. Divide between 2–3 plates (depending on appetite), garnish with additional lemon zest or parsley if desired, and serve immediately.

Finish and serve

capellini (angel hair) pasta

kosher salt (for pasta water)

large shrimp, peeled and deveined (tails off)

salt

black pepper, freshly ground

olive oil

unsalted butter

extra-virgin olive oil

garlic, thinly sliced

shallot, finely minced

dry white wine (e.g., Sauvignon Blanc)

fresh lemon juice

lemon zest

crushed red pepper flakes

fresh flat-leaf parsley, chopped

grated Parmesan cheese (optional)

freshly ground black pepper (to taste)

salt (to taste)

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz linguine and cook according to package instructions until just al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Cook linguine

Before draining, reserve 1 cup of the hot pasta cooking water. Drain the linguine and set aside, keeping it warm.

Pat 1 lb shrimp dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare shrimp

In a large skillet over medium-high heat, add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter is melted and bubbling (but not browned), add the shrimp in a single layer. Cook 1–2 minutes per side until shrimp are pink and opaque and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Reduce heat to medium. Add the remaining 2 tbsp unsalted butter to the pan. Add 4 minced garlic cloves and 1 tsp red pepper flakes. Sauté, stirring, for about 30–45 seconds until fragrant but not browned.

Sauté garlic

Pour in 1 cup dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly.

Deglaze and make sauce

Stir in 2 tbsp fresh lemon juice and 1 tsp lemon zest. Taste and adjust seasoning with a pinch more salt or pepper if needed. If the sauce seems too thin, simmer another 1–2 minutes; if it seems too thin for tossing with pasta, add a splash of the reserved pasta water.

Add the drained linguine to the skillet with the sauce over low-medium heat. Toss to coat, adding reserved pasta water 1–2 tbsp at a time as needed to create a silky sauce that clings to the pasta (use up to the reserved 1 cup as needed, typically 2–1/4 cups total liquid including wine).

Combine pasta and sauce

Return the cooked shrimp to the pan and toss gently to combine and warm through (about 1 minute). Remove from heat and stir in 3 tbsp chopped parsley. Taste and adjust for salt, pepper, and lemon.

Return shrimp & finish

Divide the linguine and shrimp among plates. Sprinkle with grated Parmesan if using and an extra pinch of chopped parsley and lemon zest for brightness. Serve immediately.

Plate

linguine

salt (for pasta water)

reserved pasta cooking water

large shrimp (peeled, deveined, tails on or off)

kosher salt

freshly ground black pepper

garlic cloves (minced)

dry white wine (or chicken broth)

red pepper flakes

fresh flat-leaf parsley (finely chopped)

Remove the 20 oz rib-eye from the refrigerator 45–60 minutes before cooking. Pat the meat dry thoroughly with paper towels to remove excess moisture — this helps develop a good crust.

Bring steak to room temperature

On a cutting board, finely mince or smash 3 garlic cloves with a pinch of salt and chop 1 tablespoon fresh rosemary leaves. Combine in a small bowl with 3 tablespoons extra-virgin olive oil to make a loose paste.

Prepare garlic-rosemary paste

Brush both sides and the fat cap of the rib-eye with about half of the garlic-rosemary oil mixture, reserving the rest. Sprinkle 2 teaspoons coarse sea salt evenly over both sides and 1 teaspoon freshly ground black pepper. Gently press the seasonings so they adhere. Let rest for 10 minutes before grilling.

Season and oil the steak

Preheat a charcoal or gas grill to very high heat (target grate temperature ~500–600°F / 260–315°C). If using charcoal, let coals burn down to white-hot and bank for two-zone cooking (hot direct zone and a cooler indirect zone). Oil the grill grate lightly to prevent sticking.

Preheat the grill

Place the rib-eye directly over the hottest part of the grill. Sear for 3–4 minutes without moving to develop a deep crust. Rotate 90 degrees and sear an additional 1–2 minutes to create crosshatch grill marks. Flip and repeat on the other side: 3–4 minutes, rotate 1–2 minutes. Sear the fat cap briefly (30–60 seconds) by holding the steak on its side over the flames to render fat.

Sear the rib-eye

After searing, move the steak to the cooler zone of the grill (indirect heat) and continue cooking until the internal temperature reaches your desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 20 oz, ~1.5–2 inch rib-eye, expect an additional 4–10 minutes depending on grill and target temp. Use an instant-read thermometer in the thickest part, avoiding bone.

Finish to temperature

Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Rest the steak

While the steak rests, make the finishing oil. In a small saucepan or skillet over low heat, warm 1/4 cup extra-virgin olive oil with 1 thinly sliced garlic clove and 1 rosemary sprig. Warm gently for 3–5 minutes until fragrant and the garlic is softened but not browned. Remove from heat, discard the rosemary sprig, and stir in 1/8 teaspoon red pepper flakes (optional) and 1/4 teaspoon salt. Let oil cool slightly.

Smash or whisk any reserved garlic-rosemary paste (from the marinade step) into the warm finishing oil to meld flavors. Taste and adjust salt if needed.

Slice and dress: After resting, place the rib-eye on the cutting board with the bone for stability. Slice across the grain into 3/4–1 inch thick slices. Arrange on a warm platter.

Finish and season: Spoon 1–2 tablespoons of the warm garlic-rosemary oil over the sliced steak to gloss and flavor. Sprinkle a light pinch (about 1/2 teaspoon total) of coarse finishing salt and 1/4 teaspoon freshly ground black pepper over the top. If desired, squeeze a small wedge (about 1/4 of a lemon) lightly over the meat for brightness — do this sparingly so as not to overpower the beef.

Serve immediately: Serve the Rib-Eye alla Fiorentina family-style or individually. Provide extra finishing oil and lemon on the side.

bone-in rib-eye (porterhouse-style or Florentine cut), about 20 oz

fresh rosemary, leaves removed and chopped

garlic cloves, crushed to a paste

coarse sea salt or kosher salt

lemon (optional, for finishing)

fresh rosemary sprig

garlic clove, thinly sliced

red pepper flakes (optional)

coarse sea salt or finishing salt

If cutlets are uneven or slightly thicker than 1/4 inch, place each between two sheets of plastic wrap and gently pound with a meat mallet to about 1/8–1/4 inch thickness. Pat dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper (use roughly 1/2 tsp salt and 1/4 tsp pepper per side; adjust with remaining).

Prepare cutlets

Arrange three shallow dishes: one with the all-purpose flour, one with the eggs whisked with 2 tablespoons milk until homogenized, and one with the breadcrumbs mixed with grated Parmigiano-Reggiano and chopped parsley. Season the flour and breadcrumbs lightly with a pinch of salt and pepper.

Set up breading station

Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture so the crumbs adhere evenly. Place breaded cutlets on a wire rack so they keep their coating and rest 10 minutes to set.

Bread the cutlets

Heat a large skillet over medium-high heat. Add vegetable oil and melt in the butter so you have a glossy fat mixture. To test readiness, drop a pinch of breadcrumbs; they should sizzle immediately but not burn. Fry cutlets in batches (do not overcrowd) for 2–3 minutes per side, until golden-brown and crisp. Keep oil temperature around 325–350°F (moderate) so the crust browns without burning and the veal cooks through quickly. Transfer cooked cutlets to a paper-towel-lined tray or a warm oven (200°F/95°C) to keep crisp while finishing remaining cutlets.

Fry the cutlets

When all cutlets are cooked, briefly blot any excess oil, then rest 2 minutes. Squeeze a little lemon over each cutlet to brighten flavor just before serving.

Finish and rest

In a small bowl or jar combine 2 tablespoons fresh lemon juice, Dijon mustard, honey (if using), and a pinch of salt and pepper. Whisk while slowly drizzling in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity — add up to 1 tablespoon more lemon juice if you prefer brighter acid.

Make the vinaigrette

Place 4 cups arugula in a large bowl. Add the vinaigrette and toss lightly to coat just before serving so leaves stay crisp. Add shaved Parmigiano-Reggiano and toss once gently.

Dress the salad

Arrange a small mound of dressed arugula on each plate. Place a hot veal Milanese over or beside the greens. Garnish with additional shaved Parmigiano-Reggiano, a lemon wedge, and an optional sprinkle of chopped parsley. Serve immediately so the cutlet remains crisp.

Assemble and serve

veal cutlets (scallopine), about 1/4–1/3 inch thick

all-purpose flour

large eggs

whole milk

plain dry breadcrumbs (or panko for extra crispness)

finely grated Parmigiano-Reggiano

fresh parsley, finely chopped

vegetable oil (for shallow frying)

lemon wedges (for serving)

baby arugula (or mixed peppery greens)

Dijon mustard

honey or agave (optional, to balance acidity)

fine sea salt

shaved Parmigiano-Reggiano (for salad)

If not pre-pounded, place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4 inch (6 mm) thickness. Trim any ragged edges so pieces are roughly uniform size (about 4—5 oz / 120—140 g each). Pat dry with paper towels.

Prepare veal

Season one side of each veal cutlet lightly with 1/4 tsp salt and a pinch of pepper. Place two sage leaves on the seasoned side of each cutlet. Lay one slice of prosciutto over the sage and press to adhere. Secure prosciutto to the veal with 2 toothpicks or a length of kitchen twine wrapped and tied so the prosciutto stays in place during cooking.

Assemble saltimbocca

Place the flour in a shallow dish and whisk together remaining 3/4 tsp salt and the 1 tsp black pepper. Lightly dredge each assembled cutlet in the seasoned flour, shaking off excess. Do not over-flour; a light dusting is sufficient to promote browning and help thicken the pan sauce.

In a large skillet (preferably stainless steel or cast-iron) heat the olive oil and 2 tablespoons of the butter over medium-high heat until the butter foam subsides and the fat is shimmering. Add the cutlets, prosciutto side down first or seam side down depending on assembly, spacing them so they do not touch (cook in two batches if needed).

Sear the cutlets 2–3 minutes per side, or until the prosciutto is crisp and the veal is golden-brown and just cooked through (internal temperature about 145°F / 63°C). Flip only once. Remove the cooked cutlets to a warm plate and tent loosely with foil; leave any browned bits in the pan for the sauce. If you used more than 1 tablespoon butter at start, reserve remaining tablespoon for sauce.

With the skillet still over medium heat, add the white wine (3 fl oz) to deglaze, scraping the browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 1–2 minutes.

Add the stock (3 fl oz) and lemon juice (1 tbsp). Bring to a gentle simmer and reduce for another 2–3 minutes until slightly thickened and glossy. Taste and adjust seasoning with a small pinch of salt if needed (remember prosciutto is salty).

Reduce heat to low and whisk in the remaining 2 tablespoons cold butter, one piece at a time, swirling the pan to emulsify the sauce into a smooth, slightly thickened finish (mounting the sauce). This will create a silky coating for the cutlets.

Return the veal cutlets and any accumulated juices to the pan for 30–60 seconds to warm and coat them lightly with the sauce. Spoon sauce over each cutlet, remove toothpicks/twine, and transfer to a serving platter.

Sprinkle chopped parsley over the cutlets and serve with lemon wedges alongside to squeeze over just before eating.

veal cutlets (thinly pounded, about 1/4 inch / 6 mm)

prosciutto slices (thin, about 0.8 oz / 25 g each)

fresh sage leaves

toothpicks or kitchen twine

dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

low-sodium chicken or veal stock

unsalted butter (cold, cut into 1/2-tablespoon pieces for finishing)

fresh parsley, chopped

lemon wedges

Pat the 4 chicken breasts dry. Slice horizontally if very thick to make 4 evenly sized cutlets (or butterfly and pound). Place each breast between two pieces of plastic wrap or in a large zip bag and pound gently with a meat mallet or rolling pin to an even thickness of about 1/2 inch.

Prepare and pound chicken

Season both sides of each cutlet evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Set aside.

Arrange three shallow bowls or plates: bowl 1 with 3/4 cup flour, bowl 2 with 2 eggs beaten with 2 tbsp milk, bowl 3 with 1.5 cups breadcrumbs mixed with 1/4 cup grated Parmesan and 1 tsp dried Italian seasoning.

Dredge each seasoned chicken cutlet first in flour (shake off excess), then dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. Set breaded cutlets on a wire rack while heating oil.

Heat a large skillet over medium-high heat and add 4 tbsp olive oil and 1 tbsp unsalted butter. When the oil is shimmering and butter is foaming, add cutlets (work in batches if necessary) and fry 3-4 minutes per side, until golden brown and just cooked through (internal temperature about 155-160°F / 68-71°C since they will finish in the oven). Transfer fried cutlets to a paper towel-lined plate or wire rack.

Pan-fry the cutlets

Preheat oven to 425°F (220°C). Spread about 1/2 cup of the marinara sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking.

Preheat oven and prepare baking dish

Arrange the fried chicken cutlets in the baking dish on top of the sauce. Spoon remaining marinara (about 1.5 cups) over each cutlet, using enough to lightly cover the top but not drown the breading.

Top each sauced cutlet with about 2 oz (roughly 1/4 cup) fresh mozzarella (use slices or shredded) and sprinkle a little of the additional 1/4 cup grated Parmesan over each.

Bake in the preheated oven 8-10 minutes, or until the cheese is melted and bubbly and chicken reaches 165°F (74°C). If you want a golden brown cheese top, switch the oven to broil for 1-2 minutes while watching carefully.

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves torn or chiffonade on top.

If desired, squeeze the optional half lemon over the chicken just before serving to brighten flavors. Serve immediately with pasta, a salad, or roasted vegetables.

Leftovers: cool and refrigerate in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to preserve crisping.

Capellini With Lemon Garlic Sauce