acorn squash | curry sauce | smocked duck ham | romano

Gnocchi

local wild mushroom | arugula walnut pesto | romano

Risotto

house paté | crostini | pickled vegetable | calabrian olives | meat & cheese selections

Charcuterie

pork shank | creamy polenta | ragú | seasonal vegetables

Osso Bucco

chocolate cake | peanut butter mousse | cocoa powder

Torte

sweet corn bisque | crispy pancetta | red pepper oil

Zuppa

basil Hayden bourbon | purple basil | nutmeg

Créme Brûlée

lobster | mascarpone | carrot sauce | pine nuts

Cappelletti

tomato & zucchini ragu | italian parsley | romano

Nanee's Polenta Cakes

pickled apricot | taleggio cheese | prosciutto

Pizza Fritta

ausilio pepper vinaigrette | marcona almonds | romano

Shishito Peppers

Mussels

chai | lady fingers | mascarpone | coffee

Tiramisu

Insalata

marinara | house calabrian sausage | romano | ground fennel

Lemmo's Cavatelli

romain | cesar dressing | toasted romano | panco | tomato

Cardini

House-Made Ice Cream

Preheat your oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and brush the inside with olive oil. Sprinkle with salt and black pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.

Prepare the Acorn Squash

Once the acorn squash is cooked and cool enough to handle, scoop out the flesh and mash it in a bowl. In the same bowl, mix in the egg, salt, and curry powder. Gradually fold in the flour until a soft dough forms. Be careful not to overwork it.

Make the Gnocchi Dough

On a floured surface, divide the dough into smaller portions. Roll each portion into a long rope about 1/2 inch thick, then cut it into 1-inch pieces. Use a fork to create ridges on each piece if desired.

Shape the Gnocchi

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Cook the Gnocchi

In a skillet, heat olive oil over medium heat. Add the smoked duck ham, cooking until crispy. Add the cooked gnocchi to the skillet and gently toss them with the ham. If desired, add more curry powder and season with black pepper to taste.

Prepare the Sauce

Plate the gnocchi and top with grated Romano cheese. Serve warm.

Serve

Acorn Squash

All-purpose Flour

Eggs

Salt

Curry Powder

Smoked Duck Ham

Romano Cheese

Olive Oil

Black Pepper

Water

In a food processor, combine the arugula, walnuts, garlic, olive oil, Parmesan, lemon juice, and salt. Blend until smooth and set aside.

Make the Pesto

In a large saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Prepare the Risotto

Add the chopped mushrooms to the pan and cook until they are soft and browned.

Cook the Mushrooms

Stir in the Arborio rice, cooking for about 2 minutes until slightly translucent.

Add the Rice

Pour in the vegetable broth one cup at a time, stirring frequently until absorbed before adding more.

Add Broth Gradually

Once the rice is creamy and al dente (about 18-20 minutes), stir in the grated Parmesan cheese, salt, and pepper to taste.

Finish the Risotto

Plate the risotto and drizzle with arugula walnut pesto. Garnish with additional grated Romano cheese if desired.

Arborio rice

Vegetable broth

Local wild mushrooms, chopped

Onion, finely chopped

Garlic, minced

Olive oil

Parmesan cheese, grated

Black pepper

In a skillet, melt the butter over medium heat and sauté the shallots and garlic until soft. Add the chicken livers and cook until browned. Pour in the brandy and add thyme. Season with salt and pepper. Blend until smooth and refrigerate.

Prepare the Paté

Slice the baguette into 1/2 inch pieces. Brush each slice with olive oil. Toast in a preheated oven at 200°C (400°F) for 5-7 minutes until golden. Rub the toasted sides with the halved garlic clove.

Make Crostini

In a saucepan, combine vinegar, sugar, and salt. Bring to a boil, then pour over the sliced vegetables in a jar. Let cool and refrigerate for at least 2 hours before serving.

Prepare Pickled Vegetables

Chicken Livers

Unsalted Butter

Shallots, minced

Brandy

Thyme, fresh

Baguette

Garlic Clove, halved

Carrots, sliced

Cucumbers, sliced

Red Onion, sliced

White Vinegar

Sugar

Calabrian Olives

Prosciutto

Salami

Cheddar Cheese, sliced

Brie Cheese, sliced

Season the pork shanks with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the pork shanks on all sides until browned. Remove and set aside.

Prepare the Pork Shank

In the same pot, add diced carrot, celery, and onion. Sauté for about 5 minutes until softened, then add minced garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes.

Make the Ragú

Pour in the white wine and scrape the bottom of the pot. Bring to a boil and let it reduce for 5 minutes. Add chicken broth, bay leaves, and thyme. Return the pork shanks to the pot, cover, and simmer for 1.5 to 2 hours until the meat is tender.

Deglaze and Simmer

In a separate pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously. Cook for about 20-25 minutes until thickened. Stir in butter and grated Parmesan cheese until creamy.

Prepare the Polenta

Steam or sauté seasonal vegetables in a little olive oil until tender, about 5-7 minutes.

Cook Seasonal Vegetables

To serve, place a portion of creamy polenta on a plate, top with the braised pork shank and ragú, and arrange the seasonal vegetables on the side.

Pork shank

Carrot, diced

Celery, diced

Onion, diced

Tomato paste

White wine

Chicken broth

Bay leaves

Creamy polenta

Butter

Seasonal vegetables (e.g., green beans, carrots)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Cake

In a large mixing bowl, sift together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the applesauce, vegetable oil, vanilla extract, and eggs until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, whip the heavy cream until soft peaks form.

Make the Peanut Butter Mousse

In another bowl, combine the peanut butter and powdered sugar, mixing until smooth.

Gently fold the whipped cream into the peanut butter mixture until well combined.

Place one layer of the cooled chocolate cake on a serving plate.

Assemble the Torte

Spread half of the peanut butter mousse over the top of the first cake layer.

Place the second layer of cake on top and spread the remaining mousse on top.

all-purpose flour

granulated sugar

cocoa powder

baking powder

baking soda

salt

unsweetened applesauce

vegetable oil

vanilla extract

eggs

heavy cream

peanut butter

powdered sugar

In a large pot over medium heat, add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pot.

Cook the Pancetta

Add olive oil to the rendered fat in the pot. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Sauté the Aromatics

Add the sweet corn kernels, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.

Make the Bisque

Using an immersion blender, blend the soup until smooth. Stir in the heavy cream and simmer for an additional 5 minutes.

Blend the Soup

In a small bowl, mix olive oil with red pepper flakes. Let it sit to infuse the flavors.

Prepare the Red Pepper Oil

Ladle the bisque into bowls, drizzle with red pepper oil, and top with crispy pancetta.

Sweet corn kernels

Heavy cream

Onion, chopped

Pancetta, diced

Red pepper flakes

In a saucepan, combine the heavy cream, purple basil leaves, and nutmeg. Heat over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.

Infuse the Cream

In a bowl, whisk together the egg yolks and granulated sugar until pale and smooth. Slowly pour in the infused cream while whisking continuously to prevent curdling. Add the vanilla extract and Basil Hayden bourbon, stirring to combine.

Prepare the Custard Mixture

Preheat your oven to 325°F (160°C). Strain the custard mixture through a fine sieve into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until the custards are set but still jiggly in the center.

Bake the Créme Brûlée

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Chill

When ready to serve, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it is melted and bubbly. Let it sit for a minute before serving.

Caramelize the Sugar

egg yolks

nutmeg

purple basil leaves

Basil Hayden bourbon

brown sugar

In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and chopped carrots, cooking until the carrots are tender. Remove from heat and let it cool slightly. In a bowl, combine the sautéed mixture with the lobster meat, mascarpone cheese, salt, black pepper, and fresh basil. Mix well until combined.

Prepare the Filling

Roll out the fresh pasta sheets on a floured surface. Cut into squares of about 3 inches. Place a teaspoon of the lobster filling in the center of each square. Fold the pasta over to form a triangle and seal the edges tightly. Bring the two corners of the triangle together to form a hat shape and pinch to seal.

Form the Cappelletti

Bring a large pot of salted water to a boil. Carefully add the cappelletti and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Cappelletti

In a blender, puree the remaining cooked carrots with a little water until smooth. In a saucepan, heat the carrot puree and season with salt and pepper to taste.

Prepare the Carrot Sauce

Plate the cappelletti, drizzle with carrot sauce, and garnish with toasted pine nuts. Serve warm.

Serve the Dish

Fresh pasta sheets

Lobster meat, cooked and diced

Mascarpone cheese

Carrots, finely chopped

Pine nuts, toasted

Black pepper, freshly ground

Fresh basil, chopped

In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 30 minutes, stirring frequently until thickened. Pour the polenta into a greased baking dish and let it cool and set.

Make the Polenta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add diced zucchini and cook for about 5 minutes until tender. Stir in the tomato sauce and let it simmer for 10 minutes. Season with black pepper and add chopped parsley.