Tagliolini

whipped ricotta, maple, pistachio, chocolate chips

Cannoli French Toast

confit garlic, sorrel bagna cauda, egg yolk

Roasted Mushroom

Winter Squash Agnolotti

creamy polenta, brussels sprouts, almonds, pecorino

Chicken Under a Brick

calabrian chili honey, parmesan, toasted pepitas

Butternut Squash Arancini

horseradish aioli, apple, pepita, crostini

Wagyu Steak Tartare

Duck Confit Hash*

Giardiniera

Brunch Crostata

honeynut squash, goat cheese, roasted garlic aioli

Potato & Carmelized Onion Frittata

guanciale, cider braised fennel, fett'unta

Sautéed Mussels

Avocado Toast

Cinnamon Bun

leek, fingerlings, meyer lemon salsa verde

Grilled Swordfish

Eggplant Involtini

Chicken ParMezzana Sandwich

Porchetta

Tempura Fried Salt Cod Croquettes

Lamb Meatballs

'Nduja Stuffed Fried Olives

zucchini, beurre blanc, toasted almond gremolata

Seared Diver Scallops

veal, sage, prosciutto, rutabaga, salsa verde

Sweetbreads alla Saltimbocca

Orecchiette

Bring a large pot of salted water to a boil. Add the tagliolini and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Prepare the Ragú Bolognese

Add the ground beef and pork to the skillet. Cook until browned, breaking up the meat with a spoon. Stir in the minced garlic and cook for an additional minute.

Add Meat and Garlic

Pour in the red wine and let it simmer for about 2-3 minutes until slightly reduced.

Deglaze with Wine

Stir in the crushed tomatoes, salt, and black pepper. Bring to a simmer, then reduce heat to low. Cover and let it cook for at least 30 minutes, stirring occasionally.

Add Tomatoes and Season

Add the cooked tagliolini to the ragú and toss to combine, ensuring the pasta is well coated with the sauce.

Combine Pasta and Sauce

Serve hot, garnished with grated Parmesan cheese and fresh basil.

Serve

Tagliolini pasta

Ground beef

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery, finely chopped

Garlic, minced

Canned tomatoes, crushed

Red wine

Olive oil

Salt

Black pepper, freshly ground

Parmesan cheese, grated

Fresh basil, for garnish

In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Whip until smooth and creamy. Set aside.

Prepare the Ricotta Filling

In another bowl, whisk together the eggs, milk, and ground cinnamon until well combined.

Make the Egg Mixture

Preheat a skillet over medium heat and melt 1 tablespoon of butter. Dip each slice of French bread into the egg mixture, ensuring both sides are coated.

Dip the Bread

Place the dipped bread slices in the skillet and cook until golden brown on both sides, about 2-3 minutes per side. Add more butter as needed.

Cook the French Toast

Once cooked, spread a generous layer of the ricotta mixture on top of each slice of French toast. Drizzle with maple syrup, and sprinkle with chopped pistachios and chocolate chips.

Assemble

Serve immediately while warm, with additional maple syrup on the side.

French bread

Ricotta cheese

Powdered sugar

Vanilla extract

Eggs

Milk

Ground cinnamon

Butter

Maple syrup

Pistachios

Chocolate chips

Preheat your oven to 200°C (400°F). Clean the mushrooms with a damp cloth and slice them if they are large.

Prepare the Mushrooms

Toss the mushrooms with olive oil, salt, and black pepper in a large bowl. Spread them out in a single layer on a baking sheet. Roast in the oven for 20-25 minutes or until they are golden and tender.

Roast the Mushrooms

In a small saucepan, combine the garlic cloves and enough olive oil to cover them. Simmer on low heat for about 30 minutes until the garlic is soft and fragrant. Remove from heat and let cool.

Make the Confit Garlic

In a skillet, melt the butter over medium heat. Add the anchovy fillets and cook until they dissolve. Stir in the chopped sorrel leaves and cook for a few minutes until wilted. Remove from heat.

Prepare the Sorrel Bagna Cauda

On a serving plate, arrange the roasted mushrooms. Drizzle the sorrel bagna cauda over them. Add a dollop of confit garlic and place the egg yolks on top. Finish with a squeeze of lemon juice.

Assemble the Dish

Mixed mushrooms (e.g., shiitake, cremini, oyster)

Black pepper

Garlic cloves

Sorrel leaves, chopped

Anchovy fillets

Egg yolk

Lemon juice

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Agnolotti Dough

Roast the winter squash at 400°F (200°C) for about 30-40 minutes until tender. Scoop out the flesh and combine it in a bowl with ricotta cheese, grated Parmesan, nutmeg, and salt. Mix until smooth.

Prepare the Winter Squash Filling

Divide the rested dough into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch). Cut into squares or circles.

Roll Out the Dough

Place a small amount of filling (about 1 teaspoon) in the center of each square or circle. Fold the dough over and seal the edges, ensuring no air is trapped inside. Repeat with remaining dough and filling.

Form the Agnolotti

Bring a large pot of salted water to a boil. Cook the agnolotti in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Agnolotti

In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy. Add the sliced almonds and cook for an additional minute.

Prepare the Brown Butter Sage Sauce

Gently add the cooked agnolotti to the skillet with the brown butter sage sauce. Toss to coat. Serve immediately, garnished with additional Parmesan if desired.

Combine and Serve

All-purpose flour

Preheat your oven to 450°F (232°C). Pat the chicken dry with paper towels and season generously with salt and black pepper, including the cavity.

Prepare the Chicken

In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken in the skillet, breast side down, and place a heavy brick wrapped in foil on top. Sear for about 10-12 minutes until browned.

Sear the Chicken

Carefully remove the brick and transfer the skillet to the preheated oven. Roast for about 45 minutes, or until the internal temperature reaches 165°F (74°C).

Roast the Chicken

While the chicken is roasting, trim and halve the Brussels sprouts. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20 minutes, or until tender and caramelized.

Prepare the Brussels Sprouts

In a saucepan, bring the chicken broth to a boil. Gradually whisk in the cornmeal and reduce heat to low. Cook, stirring frequently, until thickened, about 15-20 minutes. Stir in butter and season with salt to taste.

Make the Polenta

Once the chicken is done, let it rest for 10 minutes before carving. Serve alongside the creamy polenta, roasted Brussels sprouts, and sprinkle with sliced almonds and grated Pecorino cheese.

Whole Chicken (about 3-4 lbs)

Brussels Sprouts

Almonds, sliced

Pecorino Cheese, grated

Olive Oil

Black Pepper

Chicken broth

Cornmeal (for polenta)

Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it cut-side down on a baking sheet. Roast for about 30-40 minutes or until tender. Allow to cool, then scoop out the flesh and mash it.

Prepare the Butternut Squash

In a saucepan, bring the vegetable broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 20 minutes until the rice is creamy and al dente. Let it cool slightly.

Cook the Arborio Rice

In a large bowl, combine the mashed butternut squash, cooked Arborio rice, Parmesan cheese, egg, salt, and black pepper. Mix well until combined. Refrigerate for about 30 minutes to firm up the mixture.

Combine Ingredients

Once the mixture is chilled, scoop out about 2 tablespoons of the mixture and form it into a ball. Repeat with the remaining mixture.

Form the Arancini

Set up a breading station with flour, beaten egg, and panko breadcrumbs. Roll each ball first in flour, then dip in egg, and finally coat with panko breadcrumbs.

Coat the Arancini

In a deep frying pan, heat olive oil over medium heat. Fry the arancini in batches until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

Serve the arancini warm, drizzled with Calabrian chili honey and topped with toasted pepitas.

Butternut squash

Arborio rice

Vegetable broth

Parmesan cheese

Panko breadcrumbs

Calabrian chili honey

Toasted pepitas

Finely chop the Wagyu beef tenderloin and place it in a bowl. Add egg yolk, Dijon mustard, capers, shallot, salt, and black pepper. Mix gently until combined.

Prepare the Tartare

In a separate bowl, combine mayonnaise, horseradish, lemon juice, and minced garlic. Mix until smooth and well combined.

Make the Horseradish Aioli

Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast in the oven for about 5-7 minutes or until golden brown.

Prepare the Crostini

On each crostini, place a generous amount of the Wagyu tartare mixture. Top with diced apple, a drizzle of horseradish aioli, and sprinkle with toasted pepitas.

Serve immediately while the crostini are warm.

Wagyu beef tenderloin

Dijon mustard

Capers, chopped

Shallot, finely chopped

Preheat the oven to 300°F (150°C). Place the duck legs in a baking dish and cover them with duck fat. Bake for 2-3 hours until tender. Remove from the oven, cool, and shred the meat from the bones.

Prepare the Duck Confit

In a large skillet, heat a couple of tablespoons of duck fat over medium heat. Add the diced potatoes and cook until they are golden and crispy, about 10-15 minutes.

Cook the Hash

Add diced onion, minced garlic, jalapeño, and chopped broccoli rabe to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.

Add Vegetables

Stir in the shredded duck meat, salt, and black pepper. Cook for another 5 minutes until everything is heated through and well combined.

Combine Duck

In a separate skillet, fry the eggs to your preference (sunny-side up or over-easy).

Fry the Eggs

Serve the duck confit hash on plates, topped with a fried egg.

Duck legs

Duck fat

Potatoes, diced

Broccoli rabe, chopped

Jalapeño, diced

Onion, diced

In a large bowl, combine the sliced carrots, cauliflower florets, green bell pepper, and celery. Add the minced garlic and red pepper flakes and toss to combine.

Prepare the Vegetables

In a saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve, then remove from heat.

Make the Brine

Pour the brine over the vegetable mixture and add the olives. Stir to combine and make sure the vegetables are submerged.

Drizzle olive oil over the mixture and sprinkle dried oregano on top. Mix well.

Add Oil and Oregano

Transfer the mixture to clean jars, ensuring the vegetables are packed tightly. Seal the jars and refrigerate.

Jar the Giardiniera

Allow the giardiniera to pickle in the refrigerator for at least 24 hours before serving for the best flavor.