Pan seared black pepper crusted top with sauteed shrimp and butter cream sauce rigatoni in tomato basil sauce.

FILETTO AVANZARE

4:30 PM – 10:00 PM

Italian Soda

Fresh mozzarella, tomatoes, and basil drizzled with olive oil.

Caprese Salad

Tequila, lime juice, and triple sec served on the rocks.

Margarita

Creamy dessert topped with raspberry sauce.

Panna Cotta

Classic pizza with tomato sauce, mozzarella, and basil.

Pizza Margherita

Pasta with pancetta, egg, and parmesan cheese.

Spaghetti Carbonara

A smooth red wine that pairs well with any meal.

House Red Wine

Sparkling Water

Fettuccine pasta in a creamy Alfredo sauce.

Fettuccine Alfredo

Fried calamari served with marinara sauce.

Calamari

A classic Italian cocktail made with gin, vermouth, and Campari.

Negroni

A refreshing cocktail with Prosecco, Aperol, and soda water.

Aperol Spritz

Italian ice cream available in various flavors.

Gelato

Classic Italian dessert with coffee and mascarpone.

Tiramisu

Spaghetti with pancetta, egg, and cheese sauce.

Pasta Carbonara

Soft Drink

Classic pizza with mozzarella cheese and fresh basil.

Margherita Pizza

Grilled bread topped with fresh tomatoes, basil, and olive oil.

Bruschetta

Sauteed Spinach

Wine

Cocktail

Pasta with Alfredo Sauce

Sprinkle black pepper and salt generously on both sides of the filet mignon.

Season the Filets

In a large skillet, heat olive oil over medium-high heat. Once hot, add the filets and sear for 4-5 minutes on each side, or until they reach your desired doneness. Remove from the skillet and let rest.

Sear the Filets

In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and cook for 2-3 minutes on each side or until pink and opaque.

Cook the Shrimp

Stir in lemon juice and chopped parsley, cooking for an additional minute. Remove from heat and set aside.

Finish the Shrimp

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper, stirring to combine. Remove from heat.

Make the Cream Sauce

In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

In the same pot, heat olive oil over medium heat. Add tomato sauce, salt, and black pepper. Stir to combine and let simmer for about 5 minutes. Add fresh basil and stir until wilted.

Prepare the Tomato Basil Sauce

Add the cooked rigatoni to the tomato basil sauce and toss until well coated.

Combine Pasta and Sauce

On a plate, place a serving of the rigatoni topped with the tomato basil sauce. Place the seared filet mignon on top and spoon the sauteed shrimp over the filet. Drizzle the butter cream sauce over everything.

Assemble the Dish

Garnish with additional parsley if desired and serve immediately.

Garnish and Serve

Filet Mignon

Black Pepper

Salt

Olive Oil

Shrimp, peeled and deveined

Garlic, minced

Butter

Lemon Juice

Parsley, chopped

Heavy Cream

Parmesan Cheese, grated

Rigatoni Pasta

Tomato Sauce

Basil, fresh, chopped

Preheat Oven

In a bowl, combine chicken thighs with olive oil, minced garlic, juice of half the lemon, salt, pepper, and rosemary. Mix well to coat the chicken thoroughly.

Prepare Chicken

Let the chicken marinate for at least 30 minutes (or up to 2 hours in the refrigerator if time allows).

Marinate

Peel and chop the potatoes, carrots, and onion into bite-sized pieces. Place them in a large bowl.

Prepare Vegetables

Drizzle the vegetables with olive oil, sprinkle with salt and pepper, and toss to coat.

Season Vegetables

In a large baking dish, spread the marinated chicken thighs in the center and arrange the seasoned vegetables around them.

Arrange in Baking Dish

Slice the remaining half of the lemon and place the slices on top of the chicken.

Add Lemon

Bake in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender.

Bake

Ensure the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.

Check for Doneness

Remove the baking dish from the oven and let it rest for about 5 minutes before serving.

Rest and Serve

Serve the chicken thighs alongside the roasted vegetables, garnished with fresh rosemary if desired.

Plate

Chicken thighs

Olive oil

Garlic

Lemon

Fresh rosemary

Black pepper

Potatoes

Carrots

Onion

In a tall glass, pour in the carbonated water. Add the flavored syrup of your choice, adjusting the amount to your taste preference.

Combine Carbonated Water and Syrup

Slowly drizzle the heavy cream over the soda mixture, allowing it to float on top for a layered effect.

Add Heavy Cream

Garnish your Italian soda with a slice of fresh fruit and a couple of mint leaves for added flavor and presentation.

Add Fresh Fruit and Mint

Serve immediately with a straw, and enjoy your refreshing Italian soda!

Serve

Carbonated Water

Flavored Syrup (e.g., raspberry, peach, or vanilla)

Fresh Fruit (e.g., lemon slice, raspberries)

Mint Leaves

Start by washing the tomatoes and basil leaves thoroughly. Pat them dry with a clean kitchen towel.

Prepare the Ingredients

Using a sharp knife, slice the tomatoes into even rounds, approximately 1/4 inch thick. Place them on a serving platter.

Slice the Tomatoes

Slice the fresh mozzarella into rounds of similar thickness as the tomatoes, about 1/4 inch thick. Layer the mozzarella slices on top of the tomato slices.

Slice the Mozzarella

Tear the fresh basil leaves into smaller pieces and scatter them over the layered tomatoes and mozzarella.

Add Basil Leaves

Generously drizzle extra virgin olive oil over the salad to enhance the flavors.

Drizzle with Olive Oil

If desired, drizzle balsamic vinegar over the salad for an added tangy flavor.

Add Optional Balsamic Vinegar

Sprinkle salt and black pepper to taste over the salad.

Season the Salad

Serve the Caprese salad immediately as a fresh appetizer or side dish.

Fresh mozzarella

Tomatoes (ripe, preferably heirloom)

Fresh basil leaves

Extra virgin olive oil

Balsamic vinegar (optional)

If you prefer a salted rim, take a lime wedge and run it around the rim of a rocks glass. Dip the rim into a plate filled with salt to coat it.

Prepare the Glass

In a cocktail shaker, combine the tequila, lime juice, and triple sec.

Mix the Ingredients

Fill the shaker with ice and secure the lid.

Add Ice

Shake the mixture vigorously for about 15 seconds to chill and combine the ingredients.

Shake

Strain the mixture into the prepared rocks glass filled with fresh ice.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Tequila

Lime Juice

Triple Sec

Lime Wedge

In a small bowl, sprinkle the gelatin powder over the water. Let it sit for 5-10 minutes until it softens and blooms.

Prepare the Gelatin

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture is warm and the sugar has dissolved, but do not let it boil.

Heat the Cream Mixture

Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved. Add the vanilla extract and mix well.

Add the Gelatin

Pour the panna cotta mixture into individual serving molds or cups. Allow to cool at room temperature for about 30 minutes.

Pour into Molds

Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until set.

Chill

In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until the raspberries break down and the mixture begins to thicken (about 5-7 minutes).

Prepare the Raspberries

Remove the saucepan from heat and strain the mixture through a fine mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible.

Strain the Sauce

Allow the raspberry sauce to cool to room temperature before serving.

Cool the Sauce

To serve, carefully unmold the panna cotta onto individual plates and drizzle with the raspberry sauce. Garnish with whole raspberries if desired.

Serve the Panna Cotta

heavy cream

whole milk

granulated sugar

vanilla extract

gelatin powder

water

fresh raspberries

lemon juice

In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Let it Rise

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Preheat the Oven

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a circle, about 12 inches in diameter.

Roll Out the Dough

Spread the canned crushed tomatoes evenly over the rolled-out dough, leaving a small border for the crust. Season with salt to taste.

Add Tomato Sauce

Tear the fresh mozzarella cheese into small pieces and distribute evenly over the tomato sauce. Add fresh basil leaves on top, and drizzle with olive oil.

Add Cheese and Basil

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the crust is golden and crispy.

Bake the Pizza

Remove the pizza from the oven, let it cool for a minute, slice it into wedges, and serve hot.

Filetto Avanzare

4:30 Pm – 10:00 Pm